Lisa Lupo, Sam Davidson, and Ranjeet Klair talk about food defence in Canadian facilities and why it is essential to go a step beyond the basic plan to ensure you have a full threat assessment program.

Lisa Lupo and Christopher Snabes talk about economically motivated adulteration of food. This type of food fraud is typically done to increase a company's profits.

TAG's Director of Food Safety, Sam Davidson and TAG's Senior Advisor for Food Safety, Ranjeet Klair talk about the Safe Food for Canadians Act. In 2019 the SFCA consolidates food regulations into single set with SFCR.

The Acheson Group Founder & President, David Acheson discusses the impact of hepatitis A in the workplace. Hepatitis A lives in humans and David identifies how a food facility can prevent such outbreak from occurring.

The Acheson Group's Director of Communication, Lisa Lupo discusses the importance of food safety education for consumers.

Dr. Lily Yang discusses the importance of food safety education focusing on cultural inclusivity and responsiveness, accessibility and ease of information transfer, and access to education.

The Acheson Group Founder & President David Acheson discusses protecting against respiratory viruses in the workplace. How to help and aid employee wellness.

Eric Edmunds talks about the food supply chain traceability rule. The FDA can identify high-risk foods with the newly developed rule.

Senior Advisor Richard Simmons discusses GFSI programs, SQF, BRC, and FSSC22000.

Dr. Liliana Casal-Wardle discusses food safety culture. How to implement food safety culture into a food facility.