Food Safety Virtual Office Hours

Low Moisture Food Series

There is a lot of food safety educational content out there, but very little that addresses the unique needs of the low moisture food industry. Low moisture foods like dairy powders, spices, chocolate, nuts, snack foods, and baked goods present distinct food safety challenges that aren't always addressed by conventional food safety information. This webinar series is designed to focus on those nuances and support the industry in advancing more targeted, risk-based strategies for managing food safety in dry environments.

Low Moisture Food Series sessions of Food Safety Virtual Office Hours are hosted in collaboration with the Georgia Tech GA Manufacturing Extension Partnership, the New York Integrated Food Safety Center of Excellence, and the IFS@CU.

Series Details

• This is the first webinar in a 5 part series:
  • Risk-Based Approaches to Sanitation in Dry Processing Environments
  • Supply Chain Food Safety Through Disruption
  • Process Validation in Low Moisture Foods – Reducing the Risk of Failure
  • Allergen Control Programs: Transitioning to Risk-Based Management Systems
  • Product Testing Methods and Schemes for Low Moisture Foods – Limitations and Opportunities
• Intended Audience: Open to anyone in the food industry from farm to fork.
• Cost: Free
• Registration Required: After registering, you will receive a confirmation email with information to join the session.

Risk-Based Approaches to Sanitation in Dry Processing Environments

Tuesday, June 3, 2025 | 1:00 – 2:00 pm Eastern Time (US & Canada)

Speakers: Jennifer Acuff, Nathan Mirdamadi, Abby Snyder, Karl Thornson

Join us for our June 3 session of Food Safety Virtual Office Hours, where Associate Professor Abby Snyder will provide an overview of risk-based approaches for dry sanitation. Karl Thornson will discuss how to evaluate the tradeoffs associated with dry sanitation, and Nathan Mirdamadi will discuss dry sanitation with challenging equipment design. Following the presentation, the presenters will join a panel of experts moderated by Assistant Professor Jennifer Acuff for a Q&A and further discussion. This session of Food Safety Virtual Office Hours is hosted by IAFP.

• Registration Required: zoom.us/webinar/register/WN_AjRqoikNSp6SSquiMtm6yw#/registration