7:45 AM - 8:45 AM
8:45 AM - 8:55 AM
Introductory remarks by the Chair in the plenary room
8:55 AM - 9:30 AM - Keynote
Safety
Effective Food Allergen Management Strategies
Michael Cramer, Sr. Director, Food Safety & Quality Assurance, Ajinomoto Foods North America, Inc.
9:30 AM - 10:05 AM - Keynote
Compliance
Robert Simmons, Supervisory Special Agent, FBI Chicago
Christopher Young, Intelligence Analyst, FBI Chicago
10:10 AM - 10:45 AM - Solution Spotlights
Safety
Driving Food Safety Compliance with Key Performance Indicators
Robert Burgh, President, KLEANZ Food Safety and Sanitation Management
Manufacturing & Operations
Driving to Zero: An Executive Discussion on the Impact of Exceptional Manufacturing Performance
Jordan Workman, Director of Client Development, Performance Solutions by Milliken
10:45 AM - 11:45 AM
11:45 AM - 12:20 PM - Case Studies
Quality
Promoting Quality and Food Safety Culture within the Organization
Jeff Vaca, Head of Quality & Food Safety – Region Americas, Barilla America, Inc.
Safety
Predicting the Future of Food Requires Us to Learn from the Past
Dr. Darin Detwiler, LP.D., M.A.Ed., Assistant Dean, Professor, Northeastern University
12:25 PM - 1:00 PM - Case Studies
Safety
Consumers vs. Experts: Views on Food Safety Risks
Fabien Robert PhD, Director NQAC zone America, Nestle Quality Assurance Center
External environment is changing faster than ever. Not only the consumer trends but also the regulatory playground, the scientific knowledge, the general information level of people as well as the global food trade are also evolving very quickly. This evolution offers a lot opportunities for improving food safety but also a lot of challenges for ensuring consumer protection.
Consumer perception regarding food safety is very different from the view of the scientific and technical experts. This is why communication and education around this topic from the different stakeholders including the media is essential to avoid misunderstanding and misconception. The communication part is an essential element to make sure that the food safety and food fraud risk can be contained to the minimum and to gain consumer trust with transparency and facts
While consumers are asking more and more for local food, organic label, authenticity and transparency the overall food trade worldwide is increasing. This obviously triggers some challenges for ensuring food safety both for private and public sectors. Food safety incident can happen anywhere in the supply chain under multiple forms. Understanding the risks and having a plan in place is critical for every food business in order to protect its consumers. This management includes among others understanding the risk factors by building awareness internally and externally, promoting best practices, development of prevention plan as well as robust analytical set-up to verify effectiveness of system and process established.
Manufacturing & Operations
Strategies in Foreign Material Control
Evan K. Lewis, Senior Food Safety Manager, Applegate
1:00 PM - 2:00 PM
The Path to Supply Chain Risk Management
Roundtable led by:
2:00 PM - 2:35 PM - Solution Spotlights
Food Supply Chain
Risk Assessing your Food Supply Chain
Chris Domenico, Territory Manager – North America, Safefood 360
Manufacturing & Operations
Learn more about the ComEd Energy Efficiency Program!
Tom Johanson, P.E., Senior Energy Efficiency Program Manager, ComEd Energy Efficiency Program
2:40 PM - 3:15 PM - Case Studies
Safety
Listeria monocytogenes in the Frozen Food Industry: Challenges and Opportunities
Frozen foods are at an important intersection in the industry’s evolution, especially from the perspective of enhancing food manufacturing practices and meeting consumers’ changing needs. From a food safety perspective however, frozen foods have in recent years been subject to frequent food recalls and even attributed with illnesses and outbreaks worldwide. These events highlight the public health risks posed by the presence of Listeria monocytogenes and other pathogens in frozen foods and have raised significant concern among food manufacturers, regulatory agencies, and consumers alike.
At the heart of this challenge is the trend towards more convenient foods and the perception that all frozen foods are innately ready-to-eat (RTE) food products. This presentation will outline AFFI’s holistic strategy and current efforts to combat food safety risks associated with frozen foods: through scientific research, enhancing best manufacturing practices, consumer labelling and education initiatives; and practical regulatory approaches.
Food Supply Chain
How to Build a Culture of Food Safety in a Risk- Based Supply Chain Environment?
Dr Liliana Casal-Wardle, Senior Manager Food safety and Quality Latin America, The Hershey Company
3:15 PM - 4:15 PM
4:15 PM - 4:50 PM - Solution Spotlights
Technology
Case Studies: Automating Supply Chains for FSMA and GFSI
Gary Nowacki, CEO, TraceGains, Inc
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.
Manufacturing & Operations
Is Steam an Important Component of your Recipe?
Neil Davies, Market Development Manager, Spirax Sarco
4:55 PM - 5:40 PM - Panel Discussion
Quality
How to Engage Your Workforce and Align Their Practices with Your Food Safety & Quality Culture
Dr. Darin Detwiler, LP.D., M.A.Ed., Assistant Dean, Professor, Northeastern University
Fabien Robert PhD, Director NQAC zone America, Nestle Quality Assurance Center
Heidi Lammers, Senior Quality Leader, Land O’Lakes
Dr Liliana Casal-Wardle, Senior Manager Food safety and Quality Latin America, The Hershey Company
The safety and quality processes you implement will only work if the whole workforce is brought on board and engaged. As a highly human dependent industry, the single biggest cause of food safety issues is human error. It is critical that food companies train and engage their workforce effectively so that they appreciate the importance of procedures and understand the changes made.
5:45 PM - 6:45 PM
8:00 AM - 8:55 AM
8:55 AM - 9:00 AM
Introductory remarks by the Chair in the plenary room
9:00 AM - 9:35 AM - Keynote
Compliance
Preparing for the FSMA Intentional Adulteration Rule
Steven Mavity, SVP – Technical Services & Corporate Quality, Bumble Bee Foods, LLC
9:35 AM - 10:10 AM - Keynote
10:15 AM - 10:50 AM - Case Studies
Safety
Ensuring a Strong Food Safety Culture Every Day
Heidi Lammers, Senior Quality Leader, Land O’Lakes
Compliance
Getting to Market: Strategies to Ensure Regulatory Compliance with Innovative New Product
Amy Sunderman, Vice President of Research & Development, Swanson Health
10:50 AM - 11:50 AM
11:50 AM - 12:25 PM - Case Studies
Safety
Food Safety Auditing - A Forensic Science?
Gordon Hayburn, VP Food Safety and Quality , Trophy Foods Inc.
Compliance
Process Validation: Can I Meet USDA and FDA Requirements?
Gary R. Acuff, Professor, Food Microbiology, Texas A&M University
12:30 PM - 1:05 PM - Keynote
Compliance
Safe Food for Canadians Regulations – What Food Importers and Exporters Need to Know
Daniel Miller, Executive Director, Canadian Food Inspection Agency
An evolving global marketplace is increasing the speed, volume and complexity of food production, which has brought significant new risks and challenges for food regulators.
The Canadian Food Inspection Agency is responding to these challenges with the Safe Food for Canadians Regulations (SFCR). The regulations will provide clear and consistent rules for food commodities so consumers can be confident that food on grocery shelves is safer to eat, whether it is produced in Canada or abroad.
The Safe Food for Canadians Regulations was published in Canada Gazette, Part II, on June 13, 2018, and has come into force as of January 15, 2019. These regulations enhance Canada’s focus on preventive measures and facilitate the removal of unsafe food from the marketplace. They will reduce unnecessary administrative burden on businesses by replacing 14 sets of regulations with one, and will help maintain and grow market access for Canada's Agri-Food and Agricultural sector.
Learn about these new Regulations, and what these mean for food importers and exporters involved in trade with Canada.
1:05 PM - 2:05 PM
2:05 PM - 2:40 PM - Keynote
Manufacturing & Operations
Hot or Cold: The Bioavailability and Manufacturing Challenges of Plant Based Beverages
Ellona Jarvis, Managing Partner, Napa Hills LLC
2:40 PM - 3:15 PM - Keynote
Food Supply Chain
Global Food Safety in a Franchised Environment – Risk Assessment of the Supply Chain
Obeta Osolu, Senior Director Global Quality Assurance, Domino's