Program 2018

March 26 - 27, 2018; Chicago, IL

7:30 AM - 8:30 AM

Registration & Refreshments

8:30 AM - 8:40 AM

Chair’s Opening Remarks

Dr. Rong Murphy, Vice President of Quality Assurance and Food Safety, Maple Leaf Farms, Inc.

Introductory remarks by the Chair in the plenary room

8:40 AM - 9:00 AM - Keynote

Safety

Defending Your Lunch

Debra Freedman, Education Manager, Food Protection and Defense Institute

  • Introduce the concept of food defense
  • Explore threats: motivations, capabilities, and vulnerabilities
  • Highlight the importance of food defense initiatives

9:00 AM - 9:20 AM - Keynote

Safety

Insider Threat: FBI Roles

Special Agent Christopher Young, Intelligence Analyst, Federal Bureau of Investigation-Chicago

  • Background on the FBIs WMD program
  • The FBIs role in food defense through outreach and tripwires
  • Investigation resources, reach back capabilities and national level assets

9:20 AM - 9:40 AM - Keynote

Safety

FDA’s Preventive Framework for Food Defense

Dr. Ryan Newkirk, Senior Advisor for Intentional Adulteration, U.S. Food and Drug Administration

  • FSMA Intentional Adulteration Rule
    o Requirements
    o Guidance
    o Training
    o Implementation
    o Collaboration

9:40 AM - 10:00 AM - Keynote

Safety

USDA Food Defense Strategies for the Future

Lolita R. Brumfield, Compliance Investigator USDA, FSIS, OIEA, CID, United States Department of Agriculture- Food Safety Inspection Service

  • Role of FSIS Field Personnel in Food Defense
  • USDA-FSIS Path Forward
  • Current Collaborative Initiatives
  • Tools and Resources

10:00 AM - 10:40 AM - Panel Discussion

Compliance

Protecting our Food Supply through Collaboration

Debra Freedman, Education Manager, Food Protection and Defense Institute

Dr. Ryan Newkirk, Senior Advisor for Intentional Adulteration, U.S. Food and Drug Administration

Lolita R. Brumfield, Compliance Investigator USDA, FSIS, OIEA, CID, United States Department of Agriculture- Food Safety Inspection Service

Special Agent Christopher Young, Intelligence Analyst, Federal Bureau of Investigation-Chicago

   

Food Defense prevention and preparedness requires collaboration and coordination among multiple stakeholders, including government, academia, and the private sector to protect public health and the food supply. Many of the familiar stakeholders involved in food safety incidents will be required in a food defense incident, such as USDA or FDA. But because intentional adulteration is a crime or an act of terror, additional groups will need to be engaged, such as the FBI. It is important for food defense professionals to understand their roles, and their relationship to other groups in an effort to support a coordinated approach to protect the food system.

The purpose of this panel session is to bring together various food defense professionals--USDA Food Safety and Inspection Service, the Food and Drug Administration, the Federal Bureau of Investigation, and the Food Protection and Defense Institute--to provide a threat brief, discuss current initiatives, and explain roles and responsibilities.

10:40 AM - 11:40 AM

iSolve Meetings & Networking Refreshments

11:40 AM - 12:15 PM - Case Studies

Safety

Innovation Meets the Manufacturing Process – it can be a Dangerous Mix

Jerold Schlegel, Director of Quality and Compliance, Sweet Street Desserts

Thomas Preniczky, R&D Specialist, Sweet Street Desserts

  • Successful Innovation through collaboration
  • How to develop innovative cutting-edge products that efficiently and cost effectively work in the manufacturing process
  • Using Process Capability to determine manufacturing risks and preventable defects

Compliance

Act Fast: Establishing a Framework to Effectively Deal with Product Recalls

Dr. Pardeepinder Brar, Director of Food Safety and Quality Assurance, Italian Rose Gourmet Products

  • Key points to consider before developing a food recall plan
  • Risks of a weak recall plan
  • How to use mock recalls to identify gaps and determine progress

12:15 PM - 12:20 PM

Please Move to your Next Session

12:20 PM - 12:55 PM - Solution Spotlights

Food Supply Chain

Supply Chain Management (SQM) – Risk Assessing Your Supply Chain

Chris Domenico, Territory Manager – North America, Safefood 360

  • Determining and controlling food safety hazards by the principles of risk assessment and how they relate to Supplier Quality Management
  • Bringing structure, transparency, and a drive by objective evidence to the assessor
  • Presentation of simple risk assessment models (matrix approach) and criteria-based models (criteria approach)

Quality

An Executive Discussion on Exceptional Manufacturing Performance & Quality

Jordan Workman, Director of Client Development – NA & EMEA, Performance Solutions by Milliken

  • Using a system-based performance management methodology to move past compliance to assurance
  • Discerning between popular trends and the real tools that will define the next jump in manufacturing productivity
  • Cascading the business strategy into financial & operational results

12:55 PM - 1:55 PM

Networking Lunch

Lunchtime Roundtable: TraceGains 
Avoiding Quality Incidents Across Your Supply Chain

  • How to ensure you only receive materials from qualified suppliers
  • How to detect problems before it gets into your manufacturing process
  • How to quantify and track supplier risk

1:55 PM - 2:30 PM - Case Studies

Quality

Global Partnerships in Packaging for Food Safety

Jeff Plank, Senior Manager Corporate Quality, Land O'Lakes

  • Determine the estimated shelf-life of the final product packaged under modified atmosphere
  • Find the right solution to avoid the drying process of some products (such as chopped parsley)
  • Get rid of some types of impurities, including small metal pieces that the metal detector is unable to sense
  • Use the correct cleaning and disinfection methods and products to avoid the presence of any coliform in the final product

Safety

Improving Food Safety Communication to the Public through Sensitive Packaging

Silvana Andreescu, Professor and Egon Matijevic Chair of Chemistry, Clarkson University

  • Developing materials that change colors in response to toxins and contaminants
  • How can color changing field tests speed up food safety testing
  • Exploring how novel sensing technologies used in the food industry can improve consumer awareness

2:30 PM - 2:35 PM

Please Move to your Next Session

2:35 PM - 3:10 PM - Case Studies

Safety

Fish Oil: Health Benefits and Challenges

Tian Hao, Principal Scientist, Pharmavite

  • The health benefits, quality control parameters, future trends and challenges of fish oil softgels will be discussed in my presentation
  • The focus will be placed on the issues with fish oil products, the sustainability of fish oil, and the alternative choices
  • The conclusions will be provided in the end in term of what we should do to meet both customers’ needs and FDA requirements

Safety

The Missing Links in a "Proactive" Food Safety Program

Joellen Feirtag, Professor, University of Minnesota

  • Acronyms, Paperwork, Legislation, Litigation and Segregation of regulatory/industry/academics will not prevent foodborne outbreaks or recalls
  • The Missing Links are: Effective Validated Training of Employees, Routine Monitoring, Interpretation of the results/records and Corrective Action will reduce, prevent foodborne outbreaks and will serve as "Profit Protection" for the industry

3:10 PM - 4:10 PM

iSolve Meetings & Networking Refreshments

4:10 PM - 4:45 PM - Solution Spotlights

Technology

Case Studies on 9 Leading Food Companies: Automating Supply Chains for FSMA and GFSI

Gary Nowacki, Chief Executive Officer, TraceGains

Technology transforms the way companies operate their business and accelerates development that creates massive efficiency gains. Hear how leading companies are using emerging technologies in radical ways.

  • Learn how to update your quality management processes in ways that are economical and scalable
  • Gain insight on how to harmonize extreme growth, acquisitions, and SAP
  • Hear how to accelerate and harmonize PLM, Nutritional Labeling, and Supplier Data
  • Explore how to accelerate complaint resolution and reduce overall complaint numbers

4:45 PM - 5:20 PM - Keynote

Safety

Designing and Conducting a Robust Hazard Analysis for a Complex Multi-Step Food Production Line

Gene Bartholomew, Sr. Director Corporate Food Safety, Smithfield Foods

  • Designing a hazard analysis for every step of process in a food production environment
  • Understanding the science and process behind the HACCP principle
  • Facing the constant challenge of keeping technically competent staff capable of science-based hazard analysis

5:30 PM - 6:30 PM

Evening Drinks Reception

8:00 AM - 8:50 AM

Registration & Refreshments

8:50 AM - 8:55 AM

Chair’s Opening Remarks

Dr. Rong Murphy, Vice President of Quality Assurance and Food Safety, Maple Leaf Farms, Inc.

Introductory remarks by the Chair in the plenary room

8:55 AM - 9:30 AM - Keynote

Compliance

Serving up Transparency: Being Proactive with Consumers

Paul van der Aar, Director Quality & NPI Management, Heineken USA

  • How the digital age is changing consumer expectations on transparency
  • Highlighting the Brewers’ Voluntary Disclosure Initiative by the Beer Institute
  • Fostering loyalty through transparency keeps you in business

9:30 AM - 10:05 AM - Keynote

Food Supply Chain

Impact of Food Trend to Food Safety and Quality in Food Manufacturing Organizations

Dr. Rong Murphy, Vice President of Quality Assurance and Food Safety, Maple Leaf Farms, Inc.

  • The importance of understanding your supply chain
  • Distinguishing between a traceability activity and a mock recall
  • Key differences between forward and backward traceability
  • How to map your product traceability
  • Utilizing an effective system to monitor your global supply chain

10:05 AM - 10:50 AM - Panel Discussion

Food Supply Chain

It Affects Us All: How the Food Industry Must Start Preparing for a Future Population of 9 Billion by 2050

Dr. Rong Murphy, Vice President of Quality Assurance and Food Safety, Maple Leaf Farms, Inc.

Miriam Maxwell, CFS Senior Principal Scientist, Ocean Spray Cranberries

Silvana Andreescu, Professor and Egon Matijevic Chair of Chemistry, Clarkson University

Gene Bartholomew, Sr. Director Corporate Food Safety, Smithfield Foods

    

  • What measures must food companies begin to take to prepare to feed a growing population?
  • How can manufacturers ensure their standards comply with multiple countries?
  • How can food companies build a closer relationship with their consumers?

10:50 AM - 11:50 AM

iSolve & Networking Refreshments

11:50 AM - 12:25 PM - Case Studies

Compliance

Establish an Effective Internal Audit Function

Pamela Hutton, Director of Quality, Faribault Foods

  • Create a program that drives continuous improvement
  • How to avoid common internal audit failures that hinder system improvements
  • Adding value to your internal audit program by involving Senior Management
  • Is your internal audit program third party audit ready?

Safety

Why not do What We Were Told to? Behavior Implications of Food Safety

Dr. Yaohua Feng, Assistant Professor, Purdue University

  • Background of food safety behavioral research
  • Barriers and motivators for behavior change
  • Discrepancy between food safety knowledge and practice

12:25 PM - 12:30 PM

Please Move to your Next Session

12:30 PM - 1:05 PM - Case Studies

Compliance

Whole Genome Sequencing (WGS)– a Powerful Tool for Traceback Analysis of Foodborne Pathogens

Dr. Maria Hoffmann, Research Genomics Microbiologist, Center for Food Safety and Applied Nutrition (CFSAN)- FDA

  • Role of WGS for rapid contamination sourcing
  • Understanding relationships between foodborne bacterial pathogens
  • Genome Trakr network and what it means for the food industry

Manufacturing & Operations

Role of Flavorings in Determining Food Quality

Keith R. Cadwallader, Professor, University of Illinois at Urbana-Champaign

  • In nearly all cases flavor is the main determinant of a consumer’s enjoyment and ultimately acceptance of a food product
  • Food companies are well-aware of this fact and go to great lengths to create products with desirable and consistent flavor attributes
  • This is often achieved by the judicious use of natural and/or artificial flavorings. There are many variables to consider when choosing and applying flavorings
  • This talk will discuss traditional and novel/creative ways to achieve optimal flavor quality in various types of food products

1:05 PM - 2:05 PM

Networking Lunch

2:05 PM - 2:40 PM - Keynote

Safety

Best Practices for Pathogen and Allergen Testing

Ross Ullman, Manager of Food Safety & QA – Processing, American Foods Group, LLC.

  • Why test for pathogens?
  • Testing Methods – what each method is, advantages/disadvantages, pictures and examples of each method
  • Testing Platforms – outline methodology for O157:H7, turnaround times, costs, etc.
  • Lotting – the importance of lotting for traceability, and recall purposes and maintaining lot integrity
  • Results
  • Allergens

2:40 PM - 3:15 PM - Keynote

Compliance

Updates on Labelling Global Food Law

Miriam Maxwell, CFS Senior Principal Scientist, Ocean Spray Cranberries

  • Global labelling trends and what we need to be careful of
  • Nutrition labelling and its effect on product development
  • Claims: natural, GM, health