Program 2020

March 2-3, 2020; Chicago, IL



7:45 AM - 8:45 AM

Registration & Refreshments

8:45 AM - 8:55 AM

Chair’s Opening Remarks

Introductory remarks by the Chair in the plenary room

8:55 AM - 9:30 AM - Keynote

Quality

Building Safety & Quality into Our Company’s DNA

Mario Leduc, VP Operational Excellence, Diageo

The transformation from traditional Governance to Operational Excellence delivering a competitive advantage for Diageo to create the best performing, most trusted and respected Consumer Packaged Goods company in the world. 

  • Short intro on Diageo
  • End-to-end transformation
  • Accountability model
  • Sharing of some best practices & standards
  • Assurance to sustain your improvement
  • Results
  • Lessons learned & next steps

9:30 AM - 10:05 AM - Keynote

Compliance

Session Title TBC (Smithfield Foods)

Dawn Pickett, Corporate Senior Director of Food Safety, Smithfield Foods

  • Full session abstract

10:10 AM - 10:45 AM - Case Studies

Quality

Delivering Quality Product to Consumers Though the Innovation and Commercialization Process

David Abney, Vice President of Quality Assurance, Sonic Drive-In

  • Full session abstract TBC

Safety

Delivering Food Safety and Quality in the Box

Catherine Bouchard, Director of Food Safety and Quality Assurance, Home Chef

Chilling injury. Missing ingredients. Temperature abuse. Leaky meat. Learn more about the challenges of shipping food in a box from the desert of California, through the blistering winds of Illinois or passing through the humidity of Georgia. Balancing Food Safety and Quality between the cardboard box, ice packs and portion cups becomes even more challenging with the ambiguous regulations surrounding food safe transportation of meal kits.

10:45 AM - 11:35 AM

iSolve Meetings & Networking Refreshments

11:35 AM - 12:10 PM - Solution Spotlights

Food Supply Chain

Session Title TBC (Safefood 360)

  • Full session abstract TBC

Manufacturing & Operations

Optimising Your Energy Management

  • Saving costs through efficient energy management
  • Reducing your global footprint

12:15 PM - 12:50 PM - Case Studies

Manufacturing & Operations

Session Title TBC (Marriott International)

Doug Davis, Senior Director Global Food Safety, Marriott International

  • Full session abstract TBC

Compliance

Trends in Global Food Labeling

Miriam Maxwell, CFS, Sr. Principal Regulatory Scientist, Ocean Spray Cranberries Inc.

An exciting update touching on major regions and highlighting how they are different than USA. Comparing and contrasting USA, Canada, EU, China, Mexico, Mercosur, Korea, GCC – Arabic member countries and more.  Review of overarching trends that are the basis for much of the change including nutrition, GM labeling (or not!) and more.

12:50 PM - 1:50 PM

Networking Lunch

1:50 PM - 2:25 PM - Solution Spotlights

Technology

Session Title TBC (TraceGains, Inc.)

  • Full session abstract TBC

Safety

Advanced Hygienic Design for Food Processing Equipment

  • Challenges on the journey to producing products that meet machinery needs
  • Development of components that are functional, reliable and cleanable
  • Factoring in hygiene considerations when designing your factory and food surface areas

2:30 PM - 3:05 PM - Case Studies

Quality

Session Title TBC (Kraft Heinz)

Anne Sevier, Head of Copack and Supplier Quality, Kraft Heinz

  • Full session abstract TBC

Manufacturing & Operations

Food Safety Microbiology Management in the Upstream Value Chain

Brei Clifford, Quality Assurance Manager, Nestle Quality Assurance Center (NQAC) Dublin

  • When it comes to microbiology food safety management in the primary production, this is about creating awareness and educational document with producers
  • 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 program should be built both based on scientific and field knowledge to create impactful materials to foster good agricultural, hygiene and manufacturing practices.
  • This program encompasses various joined prevention program such as supplier audit, raw material specification, transparency, and traceability and supplier development activities
  • When looking at the outbreak root cause, it appears very distinctively that a proper management of the food safety risk in the upstream of the value chain is critical. This implies for food manufacturers to create programs beyond their own facility and to engage strongly with their suppliers and agricultural raw material producers

3:05 PM - 3:55 PM

iSolve Meetings & Networking Refreshments

3:55 PM - 4:30 PM - Solution Spotlights

Safety

Session Title TBC (KLEANZ Food Safety and Sanitation Management)

  • Full session abstract TBC

Technology

Assessing the Latest Platforms for Microbiological Environment Testing

  • Integrating new testing solutions into a manufacturing process
  • Testing processes that improve both efficiency and quality
  • Tests covering indicator organisms

4:35 PM - 5:10 PM - Case Studies

Safety

Consumer Demands and the Effects on Food Safety

April Bishop, Senior Director of Food Safety, TreeHouse Foods

In a world of ever-changing consumer demands we as food manufacturers need to balance consumer want with delivering safe quality food. Consumers are demanding clean-label, organic, natural, gluten-free, probiotic-containing and fresh foods. The demands drive researchers to develop products to meet those needs which then must be balanced with potential food safety and stability concerns in the marketplace. In this session we will discuss how you balance risk, cost and consumer demands in today’s complex food world.

Quality

What the Customer Really Wants!

Jerold Schlegel, Director of Food Safety and Quality, Weston Foods

Michael Ciepiela, Food Safety & Quality Assurance Manger, Italian Rose Garlic Products

  • How to identify the true voice of the customer
  • How to analyze and breakdown key attributes in actionable criteria
  • Design in the requirements
  • Identify and utilize the correct CI sustainability toolbox

5:15 PM - 6:00 PM - Panel Discussion

Compliance

Session Title TBC

  • Session Title TBC

6:00 PM - 6:05 PM

Chair's Closing Remarks & End of Day 1

6:05 PM - 7:05 PM

Evening Drinks Reception

8:00 AM - 8:50 AM

Registration & Refreshments

8:50 AM - 8:55 AM

Chair’s Opening Remarks

Introductory remarks by the Chair in the plenary room

8:55 AM - 9:30 AM - Keynote

Compliance

Navigating Clean Labelling in a Messy Environment

Susan Bond, Vice President, Regulatory & Scientific Affairs, Kerry, Inc.

‘Clean labelling’ is a growing demand and it’s getting a lot of attention from consumers, industry, regulators, and even class action lawyers.  With modern ingredient innovation and a labelling revolution with no clear boundaries, the industry and consumer demands are outpacing current regulatory frameworks. This session will build on proprietary Kerry consumer research and discuss the urgent need for a regulatory path forward.

9:30 AM - 10:05 AM - Keynote

Food Supply Chain

Are Your Suppliers Up to Scratch?

As the food industry sources, its supplies from an increasingly diverse range of countries, it is imperative that manufacturers identify suppliers with the necessary food safety and quality protocols.

  • Understanding the key global standards and regulations
  • How to ensure your current suppliers are compliant
  • Maintaining the same high levels of safety, quality and sustainability across regions
  • Supplier programme management and effective audits
  • How deep to dig? investigating your supplier’s suppliers

10:10 AM - 10:45 AM - Solution Spotlights

Safety

Innovative Solutions to Your Food Safety Testing

  • The latest technologies to test food safety
  • Implementing a zero tolerance approach to bacteria levels

Manufacturing & Operations

Future-Proofing your Manufacturing Process Technology

  • Staying ahead of innovative manufacturing technologies
  • Examining case studies to understand how to integrate innovative technologies and practices
  • Ensuring your manufacturing process is agile and responsive to innovation

10:45 AM - 11:35 AM

iSolve & Networking Refreshments

11:35 AM - 12:10 PM - Case Studies

Safety

Maintaining Safety and Quality During a Merger

Reid Ivy, Ph.D., Director, Food Safety, Ferrara USA

  • Full session abstract TBC

Manufacturing & Operations

Co-Packing - Managing Multiple Customer Requirements

JD Greenwalt, Vice President - Food Safety, Quality & Customer Compliance, Berner Food & Beverage

  • Full session abstract TBC

12:15 PM - 12:50 PM - Case Studies

Quality

Sugar Refining – Transitioning a Commodity to a Food Product in 2020

Jennifer Yezak, Vice President, Global Quality, ASR Group

This session will review factors influencing sugar refining and outline one company’s approach to transforming the culture and approach to Food Safety and Quality to “Be the Most Admired Sweetener Company”.

Manufacturing & Operations

Emerging Market Entry Strategies: How to Establish a Foundation of Trust

  • How best to overcome the challenges faced when expanding into emerging markets
  • What risks need to be mitigated when doing business in emerging markets?
  • Maintaining your manufacturing quality and food safety in a country with lower standards

12:50 PM - 1:50 PM

Networking Lunch

1:50 PM - 2:25 PM - Case Studies

Compliance

USDA Food Safety and Inspection Service Compliance and Investigations Division in Protecting Public Health and Food Defense Strategies

Lolita Brumfield, Investigator, United States Department of Agriculture - Food Safety Inspection Service

  • Full session abstract TBC

Safety

How to Implement a Rapid and Responsive Early Warning System

  • Are you prepared to handle a crisis?
  • Best practice management of a crisis to maintain your customers’ trust
  • Developing an effective early warning system
  • Putting into action an effective and timely response

2:30 PM - 3:05 PM - Case Studies

Compliance

It’s your Business: Making Regulations and Regulators Work for You

Glenn Mott, VP Compliance, Gerber Poultry, Inc.

  • Full session abstract TBC

Safety

Session Title TBC (AeroFarms)

Marc Oshima, Co-Founder & Chief Marketing Officer, AeroFarms

  • Full session abstract TBC

3:10 PM - 3:45 PM - Keynote

Quality

Session Title TBC (Griffith Foods)

Darrell Portz, Global VP Food Safety & Quality, Griffith Foods

  • Full session abstract TBC

3:45 PM - 4:20 PM - Keynote

Safety

Best Practice Risk Analysis to Remove Hazards from Your Production Line

  • How to identify where your HACCP controls are lacking
  • Developing effective preventative controls
  • Conducting a thorough hazard analysis
  • Balancing small contaminant detection with an acceptable false reject rate
  • Avoid sacrificing production efficiencies

4:20 PM - 4:30 PM

Chair's Closing Remarks & End of Summit