Ensuring Food Safety Through Effective HACCP and Sanitation Control Programs

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  • ATP Test

Event date
2025.05.28
Product
ATP Test (Kikkoman A3): LuciPac A3 Surface, LuciPac A3 Water, LuciPac A3 Pre-moisten
Venue
Facebook Live

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Outline

Product ATP Test (Kikkoman A3): LuciPac A3 Surface, LuciPac A3 Water, LuciPac A3 Pre-moisten
Event date 2025.05.28

Seminar Detail

Venue Facebook Live

Result contents

Free Technical Webinar 

Are you doing enough to safeguard your food products from hidden hazards and contamination risks? Ensuring food safety demands a strong, integrated approach that incorporates both effective HACCP (Hazard Analysis and Critical Control Points) and sanitation control programs. HACCP focuses on systematically identifying, assessing, and managing potential hazards throughout food production, while sanitation programs uphold hygiene standards to prevent contamination. When implemented together, these systems minimize food safety risks, ensure compliance with regulatory requirements, and protect consumer health by maintaining consistent control over critical processes, and proper hygiene and sanitation throughout the supply chain.

In this FREE technical webinar, industry experts will guide you through best practices, regulatory expectations, and real-world applications of HACCP principles and sanitation strategies. Learn how to design, implement, and monitor complex food safety systems that minimizes risks, enhance operational efficiency, and ensure product integrity from production to consumption.

WEBINAR DETAILS

 HACCP Implementation in the Food Industry Speaker

 Ms. Welma Manrique is an expert in food safety and quality management, holding certifications as a Lead Auditor for BRCGS Food Issue 9 and FSSC 22000. She holds a Bachelor of Science in Food Technology from Bicol University in the Philippines. Ms. Welma has extensive knowledge of various international standards, including ISO 22000, HACCP, and sustainability practices like TACCP/VACCP. She is experienced in improving systems, managing risks, and ensuring the continuous quality and safety of food products. She believes that strong product quality speaks for itself and that continuous training and the right skills are key to long-term success in any organization.

Trends and Updates for Hygiene and Sanitation Monitoring Speaker

Ms. Alissa Shida is a Microbiology Specialist and Forensic Science Expert with a Master's degree in Forensic Science and a Bachelor's degree in Microbiology. Currently serving as the Regional Manager at Kikkoman Biochemifa Company, she and her team provide advanced hygiene testing solutions to various industries, ensuring compliance with safety standards. With a focus on microbiological analysis and contaminant detection, Ms. Alissa is committed to staying at the forefront of the field, delivering innovative solutions, and maintaining high industry standards.

Don't miss out on this excellent learning opportunity! Whether enhancing your existing programs or developing a new one, this session will equip you with key insights and practical tools to elevate your food safety performance. The electronic copy of the certificates will be issued to attendees 2-3 weeks after the webinar. For any questions or clarifications, send an email to gabriellellamas@glenwood.ph

Free Technical Webinar 

Are you doing enough to safeguard your food products from hidden hazards and contamination risks? Ensuring food safety demands a strong, integrated approach that incorporates both effective HACCP (Hazard Analysis and Critical Control Points) and sanitation control programs. HACCP focuses on systematically identifying, assessing, and managing potential hazards throughout food production, while sanitation programs uphold hygiene standards to prevent contamination. When implemented together, these systems minimize food safety risks, ensure compliance with regulatory requirements, and protect consumer health by maintaining consistent control over critical processes, and proper hygiene and sanitation throughout the supply chain.

In this FREE technical webinar, industry experts will guide you through best practices, regulatory expectations, and real-world applications of HACCP principles and sanitation strategies. Learn how to design, implement, and monitor complex food safety systems that minimizes risks, enhance operational efficiency, and ensure product integrity from production to consumption.

WEBINAR DETAILS

 HACCP Implementation in the Food Industry Speaker

 Ms. Welma Manrique is an expert in food safety and quality management, holding certifications as a Lead Auditor for BRCGS Food Issue 9 and FSSC 22000. She holds a Bachelor of Science in Food Technology from Bicol University in the Philippines. Ms. Welma has extensive knowledge of various international standards, including ISO 22000, HACCP, and sustainability practices like TACCP/VACCP. She is experienced in improving systems, managing risks, and ensuring the continuous quality and safety of food products. She believes that strong product quality speaks for itself and that continuous training and the right skills are key to long-term success in any organization.

Trends and Updates for Hygiene and Sanitation Monitoring Speaker

Ms. Alissa Shida is a Microbiology Specialist and Forensic Science Expert with a Master's degree in Forensic Science and a Bachelor's degree in Microbiology. Currently serving as the Regional Manager at Kikkoman Biochemifa Company, she and her team provide advanced hygiene testing solutions to various industries, ensuring compliance with safety standards. With a focus on microbiological analysis and contaminant detection, Ms. Alissa is committed to staying at the forefront of the field, delivering innovative solutions, and maintaining high industry standards.

Don't miss out on this excellent learning opportunity! Whether enhancing your existing programs or developing a new one, this session will equip you with key insights and practical tools to elevate your food safety performance. The electronic copy of the certificates will be issued to attendees 2-3 weeks after the webinar. For any questions or clarifications, send an email to gabriellellamas@glenwood.ph

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Related seminars

Reducing Hidden Risks in Food Manufacturing: Using ATP Testing to Strengthen Allergen Control
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Gain valuable insights, connect with industry experts, and take your knowledge to the next level

Overview 

Allergen cross-contact remains one of the most persistent challenges in food manufacturing—and a single failure can result in costly recalls and long-term brand damage. While visual inspection and conventional hygiene checks are commonly used, invisible residues can still remain on surfaces, posing risks for allergen contamination and foodborne illness. This technical webinar explores how ATP testing can be effectively used as part of an allergen control strategy, with a clear explanation of what ATP testing can and cannot do. Attendees will gain a deeper understanding of surface hygiene monitoring, the role of proper cleaning in preventing cross-contact, and the critical differences between cleaning validation and verification. The session will also highlight why ATP+ADP+AMP total adenylate testing (Kikkoman A3) provides enhanced sensitivity compared to conventional ATP-only methods, enabling detection of a wider range of organic residues relevant to allergen control. A key focus will be on one of the most common challenges in ATP testing: setting appropriate pass/fail limits. Practical approaches for establishing limits, verifying their suitability, and determining revalidation frequency will be discussed, with real-world considerations for food manufacturing facilities.

What You'll Learn

  • Why allergen cross-contact occurs even after cleaning
  • What ATP testing can and cannot tell you about allergen risk
  • The difference between cleaning validation vs. verification
  • How ATP+ADP+AMP testing improves residue detection
  • Key differences between conventional ATP tests and Kikkoman A3
  • How to set, verify, and revalidate ATP pass/fail limits
  • Best practices for using ATP testing as part of an allergen management program

Attendance certificates will be issued. On-demand viewing will be available after the live session. 

From Plan to Proof: How Real-Time Data Elevates Your HACCP and Food Safety Systems (A3 Technology Webinar Series – Episode 2)
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  • ATP Test

Event Overview 

HyServe will be hosting an upcoming webinar as part of the A3 Webinar Series. 

Dates and Times (CET):

  • English Session: Jan 27, 2026 | 11:00-12:00 
  • Spanish Session: January 29, 2026 | 16:30 – 18:00
  • Portuguese Session: January 30, 2026 | 14:00 – 15:00

Are you confident your HACCP plan can move from a binder on a shelf to verifiable, audit-ready proof in seconds?

Managing food safety with manual logs and subjective visual checks is time-consuming, prone to errors, and difficult to defend during an audit. When a deviation occurs, how quickly can you "close the loop" to prove your corrective action was effective? Join our upcoming webinar to learn how to automate and strengthen your entire food safety program. We will explore how Kikkoman's A3 technology and the Lumitester App directly support the most critical "action" principles of HACCP—Monitoring, Corrective Actions, and Verification.

What You Will Learn 

In this webinar, we will cover:

  • Why Superior Sensitivity Matters: How Kikkoman's A3 technology (measuring ATP+ADP+AMP) finds contamination from processed or heated foods that standard ATP-only tests miss. 
  • Automate Monitoring (Principle 5): Move from subjective "visual checks" to objective, numerical RLU data for a consistent standard of "clean". 
  • "Close the Loop" on Corrective Actions (Principle 6): Use real-time results to trigger an immediate corrective action (re-clean) and instantly re-test to verify it was successful.
  • Achieve Total Accountability (Principle 7): Eliminate "messy, error-prone, and falsifiable" paper logs. See how every test is automatically saved to the cloud with the operator ID, time, date, and location, creating an unchangeable, audit-ready digital record.
  • Verify Your System: Use the app's data to instantly identify sanitation trends, validate cleaning procedures, and prove your HACCP plan is working effectively.

Target Audience 

  • Quality Assurance Managers
  • HACCP Coordinators
  • Food Safety Professionals

looking to save time, reduce risk, and create a truly defensible food safety system.

Speaker Information 

  • Jorge E. Padilla
  • Stella Maciel

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