Our series of Best-in-Class webinars provides a quick study on various topics related to core food safety concepts. Each course is performed as a 2-hour “lunch and learn”-style presentation. Lead instructor, Mike Cramer of the Eurofins Advanced Learning Institute, delivers practical guidance and basic tools through the viewpoint of his 40+ years of experience in meat and food manufacturing.
These free webinar sessions are valuable for food industry personnel involved in all phases of food manufacturing, distribution, retail, and storage, and are critical to the foundation of a strong, well-rounded food safety culture.
MEET THE HOST
Michael Cramer | Trainer, Eurofins Advanced Learning Institute
Michael Cramer started his career at Swift & Company in Pennsylvania as a summer employee. He worked his way up to QA Manager (Pennsylvania and North Carolina), Production Specialist and Corporate Documentation Manager (Illinois) to QA Manager at the Swift-Eckrich plant in Chicago and then QA Director for the Armour processed meat and poultry plants. He then moved to Specialty Brands, Inc./Windsor Foods/Ajinomoto Foods North America where he stayed from 1993 to his retirement in 2023. There he served as Director of Food Safety and Quality assurance before being promoted to Senior Director of FSQA.
Mike is known for his in-depth knowledge of food plant sanitation and has written a book, now in its 3rd edition, “Food Plant Sanitation, Design, Maintenance and Good Manufacturing Practices.” He is also a member of the editorial board of Food Safety Magazine and has over twenty articles published dealing with Listeria control, Biosecurity, Sanitation and Sanitary Design, Sanitation 5S, and Allergens. As well, he is a contributing member of the American Frozen Foods Institute Listeria Working Group. You can find multiple Food Safety Matters podcasts and food sanitation webinars that he has led.
Upcoming Live Webinars
Food Allergen Management | April 15, 2026 | Register
Foreign Material Prevention | May 6, 2026 | Register
Integrated Pest Management | June 3, 2026 | Register
Recall Policy and Action Plan | June 24, 2026 | Register
Root Cause Analysis | July 15, 2026 | Coming Soon
Regulatory Response | August 5, 2026 | Coming Soon
Listeria Management | August 26, 2026 | Coming Soon
Sign up here to be notified when registration for future episodes becomes available.
On-Demand Webinars
Learn about frequent causes of off-flavor, off-odor, and flavor scalping in packaged foods, beverages, and pet food products, including analytical techniques ranging from GCMS to ICP to LCMSMS for troubleshooting and detection, with a focus on SPME-GC-MS analysis. Learn how improper product packaging, production, or transportation issues can cause your product to be recalled. Factors that can negatively impact flavor and aroma. The analytical techniques range from GCMS to ICP to LCMSMS for troubleshooting and detection.
Food fraud can result in serious public health consequences and damage to your brand's reputation. Learn about products at risk for food fraud and steps you can take to protect your company.
Contaminated peanut butter recalls have wreaked havoc on the food industry. By understanding how to prevent and mitigate risk of Salmonella contamination, we can prevent economic loss and illness. Learn more in this article about why it keeps happening.
The U.S. Department of Agriculture (USDA) implemented the National Bioengineered Food Disclosure Standard (NBFDS) in 2022. This regulation mandates clear labeling for retail food products containing bioengineered (BE) or 'GMO' ingredients, giving consumers more insight into what they are eating. In this guide, we will explore what qualifies as a bioengineered food, which products are subject to labeling, and how businesses can comply with the regulations outlined in NBFDS.
Developing a product requires careful consideration of storage, transport, and retail conditions. Spoilage organism testing helps determine the risk of bacterial spoilage under different conditions. Additionally, spoilage testing can be added to routine microbiology testing to ensure continued product quality and safety.
Indicator organisms are groups of microbes that are correlated with other groups. In other words, the presence of one indicates the presence of another. So, indicator testing detects a small group of pathogens instead of running over 30 tests to look for all potential harmful groups. This reduces testing times and costs.
Which food labeling rule applies to your food product? Learn more about USDA and FDA Food Labeling guidelines, coverage, and differences.
Where do you start when you're looking for a laboratory to for your testing needs? Check out our checklist of steps to choosing the right lab partner for your company.
PFAS have valuable uses and extreme chemical stability, but can lead to adverse health outcomes. Learn why PFAS testing in foods is now becoming an essential need for your food and supplement products in the market.
In 2016, the FDA updated the Daily Value (DV) and Reference Daily Intake (RDI) for several nutrients, including Vitamin E. The RDIs are published by the National Academy of Medicine (NAM) and based on the Recommended Dietary Allowances (RDA) of α-Tocopherol, as it is the only form of Vitamin E maintained in the blood and has biological activity. Thus, Vitamin E per NLEA regulations (or mg label claim) is defined as milligrams α-Tocopherol. Review this fact sheet for more information about reporting Vitamin E per the regulations.
