9th American Food Sure

March 29-30, 2021; All timings in Central US Time

8:00 AM - 9:00 AM

Networking & 1-2-1 Meetings

9:00 AM - 9:05 AM

Chair’s Opening Remarks

9:05 AM - 9:50 AM - Panel Discussion

Leadership & Workforce Development

How has COVID-19 Changed the Food Industry and what Lessons are we Taking Forward?

Gideon Ashworth, Head of Food Defence, Bart Ingredients

Staci Willson, Owner, Sunnyland Farms

Dan Howell, Director of R&D Columbus Craft Meats, Dan Howell

Dr Darin Detwiler, LP.D, M.A.Ed., Assistant Dean, Professor, Northeastern University

  • What kind of disruption has COVID-19 caused to food supply chains and to food suppliers/partners?
  • How have food innovators responded to people’s changing eating habits (less eating out, more home cooking)?
  • What is the most important lesson you have learnt during this period that will affect your work going forward?
  • Employee training as a major component of staying in compliance – how did you manage your teams?

9:55 AM - 10:25 AM - Case Studies

QA/ QC & Microbiology

Food Safety “Farm to Fork”

Debby Core, Director of QA and Food Safety for Farming and Processing, Munger Farms

  • Full Session abstract tbc

10:30 AM - 11:00 AM - Solution Spotlights

Technology & IoT

How Market Leaders are Modernizing Quality and Food Safety through Veeva QualityOne

Joy Lizanetz, Solution Consultant, Veeva Systems

Sophia Finn, Director, Strategy, QualityOne, Veeva Systems

Global food and beverage manufacturers recognize that in order to deliver on their brand promise they must produce high quality, innovative, safe, sustainable products. But how can this be achieved with disconnected legacy systems or manual processes?

In this session, Veeva will share innovative ways that market leaders are modernizing quality and food safety within their organizations to create greater transparency, accuracy and traceability across the supply chain including:

  • Unified solution to manage your document control, training, core QMS processes, HSE incidents and food safety
  • Directly and securely manage and collaborate with your supply chain including qualification, ongoing monitoring and auditing.
  • Make data-driven decisions and be proactive with built-in real-time dashboard and reporting capabilities.

QA/ QC & Microbiology

Long Lasting Antimicrobial Agents that Inhibit Growth of Microorganisms Food Processing

Mike Motta, Chief Commercial Officer, Novalent

Mark Phelps, Microbiologist , Novalent

Introduction to Novalent’s long lasting Antimicrobial Technology

Description of the Molecule and Mode of Action
Case Study:  Sabra Hummus Antimicrobial Trial
Case Study:  Dairy Processing Mold Remediation Trial
Case Study:  International Airport Microorganism Trial

11:00 AM - 11:50 AM

Networking, 1-2-1 Meetings & Speaker Roundtables

Jonathan Deutsch, Ph.D., CHE, CRC, Professor and Director, Drexel Food Lab, Department of Food and Hospitality Management, Drexel University

Rebecca Etter, Global Marketing Director, Grupo Bimbo

Roundtable: Development and Consumer Perceptions of Upcycled Food Products

- How upcycled foods are officially defined
- Opportunities and challenges working with upcycled ingredients
- How consumers perceive upcycled foods
- Opportunities to increase consumers' willingness to pay for upcycled foods

11:50 AM - 12:20 PM - Case Studies

Compliance & Risk Management

Session Title TBC (BART Ingredients)

Gideon Ashworth, Head of Food Defence, Bart Ingredients

-  Full session abstract TBC

QA/ QC & Microbiology

One Health Concept and Food Safety

Alexandra Calle, Assistant Professor of Microbiology, Texas Tech University

  • Session abstract TBC

12:25 PM - 12:55 PM - Solution Spotlights

Manufacturing, Operations & Facilities

Automation and Digitization For Supply Chain Integration

Gary Nowacki, CEO, TraceGains

As much as 80% of data critical to Quality, Operations, and Purchasing lives outside your four walls. One networked platform now brings these teams together:

  • Accelerate sourcing and approval of suppliers with one network of over 35,000 supplier locations and 400,000+ items
  • Leverage electronic COAs and lot attributes to reduce out-of-spec materials by over 50% and variability by over 20%
  • Improve collaborations with suppliers to accelerate specifications management, improve risk mitigation, and achieve supply chain transparency
  • Experience enterprise-wide transparency to alert all locations of potential material problems instantaneously
  • Reduce audit times and ensure all critical control points in your food safety planAs much as 80% of data critical to Quality, Operations, and Purchasing lives outside your four walls. One networked platform now brings these teams together:
  • Accelerate sourcing and approval of suppliers with one network of over 35,000 supplier locations and 400,000+ items
  • Leverage electronic COAs and lot attributes to reduce out-of-spec materials by over 50% and variability by over 20%
  • Improve collaborations with suppliers to accelerate specifications management, improve risk mitigation, and achieve supply chain transparency
  • Experience enterprise-wide transparency to alert all locations of potential material problems instantaneously
  • Reduce audit times and ensure all critical control points in your food safety plan

Technology & IoT

The Future of Inspections: Using AR-Powered Visual Support to Mitigate Supply Chain Disruptions

Katie Smart, Senior Director, Global Marketing , SightCall

Chiara Frausin, Global Supplier and CoPack Data Analyst, Kraft Heinz

Hear from Kraft Heinz and SightCall as they discuss the challenges around food safety, employee safety and continuity of supply chain during the COVID-19 pandemic and how visual support has enabled Kraft Heinz to audit and investigate their supply chain remotely, during a year of great uncertainty.

12:55 PM - 1:55 PM

Networking Lunch & Solution Roundtables

Lunchtime Roundtable 1: Open discussion on the use cases for long lasting Antimicrobial Technology in Food and Beverage Processing

Moderated by: Mike Motta, Chief Commercial Officer, Novalent 
Novalent

1:55 PM - 2:25 PM - Case Studies

Leadership & Workforce Development

Small Scale Struggles and Successes

Antoinette Machado, Food Safety Manager, Hungenberg Produce

I aim to give a brief understanding of how small-scale growers and producers try to meet food safety compliance requirements from customers, 3rd party audits and FDA Food Safety Modernization Act (FSMA). I will elaborate on some of our struggles in reaching these requirements and areas where we have been innovative and really shine.

2:30 PM - 3:00 PM - Solution Spotlights

Technology & IoT

Quality Assurance Software in a Food Safety Culture: Have you Engineered a Food Safety Culture for your Business?

Nathan Fryzek, Director of Sales and Marketing, Presage Analytics

  • People as key to FSC
  • Tools as key to FSC
  • Processes and Assessment as key to FSC

3:00 PM - 3:50 PM

1-2-1 Meetings & Networking break

3:50 PM - 4:20 PM - Case Studies

Leadership & Workforce Development

Session by Canadian Produce Marketing Association (CPMA)

Jeff Hall, Food Safety Specialist, Canadian Produce Marketing Association (CPMA)

  • Full session abstract TBC

Manufacturing, Operations & Facilities

Moving From nRTE to RTE - How to Create the Necessary Food Safety Culture for Success

Jennifer Weekes, Senior Director Food Protection, Lamb Weston

  • Manufacturing capabilities
  • Sanitary Design
  • Validation and process controls
  • Supplier compliance
  • Regulatory compliance & labelling

4:25 PM - 5:10 PM - Panel Discussion

Leadership & Workforce Development

5:10 PM - 5:15 PM

Chair’s Closing Remarks

5:15 PM - 6:15 PM

Networking & 1-2-1 Meetings

8:00 AM - 9:00 AM

Networking and 1-2-1 Meetings

9:00 AM - 9:05 AM

Chair’s Opening Remarks

9:05 AM - 9:50 AM - Panel Discussion

Leadership & Workforce Development

How to Handle Trade-Offs Between Quality, Safety and Costs especially in the Context of a Post-COVID Recession?

Matteo Gori, Global Marketing Director, Barilla Group

Brian Quandt, Group Development Leader - Meat Products, Hormel Foods

  • Has your industry experienced an increase in ‘product reformulation’ since the beginning of COVID?
  • How can we serve the different consumer groups that will arise after COVID (e.g. ‘insulated’ vs ‘constrained’)?
  • How to reach the right balance between potential short-term gains and long-term reputation, both at product and brand/company level?
  • What kind of disruption has COVID-19 caused to food supply chains and to food suppliers/partners?

9:55 AM - 10:25 AM - Keynote

Compliance & Risk Management

Intentional Adulteration of Food - An FBI Perspective

Christopher Young, Intelligence Analyst, FBI Chicago

Your FBI investigates potential threats to the food sector and crimes or attacks against the food sector. But in order to protect your people, your products, and your facilities, we need your help.
In this session, we will provide an overview of how the threat has evolved, how FBI Chicago assesses the threat will move forward, and how to partner with your local FBI field office.

10:30 AM - 11:00 AM - Solution Spotlights

Manufacturing, Operations & Facilities

Steam - the Hidden Ingredient

Mike Skidmore, Global Market Development Executive – Food and Beverage, Spirax Sarco

Understand and control the contamination risk to product when steam is an ingredient.

Manufacturing, Operations & Facilities

The 3 Key Tenets to Prevent & Control Air Contamination and Ensure Product Safety

Kacey Hebert, Product Manager, North America , Clauger

Edith Patissier, Process Air Treatment Engineer, Process & Food Safety , Clauger

Originally, the methods used to treat ambient air were solely focused on controlling temperature and humidity. But for more than 20 years, Clauger has considered several other criteria as critical in the design and management of effective, hygienic air control.

In this session, Clauger will dive into the 3 guiding principles for controlling air contamination and ensuring the safety & quality for your products. These include:
  • Correct filtration levels for different levels of cleanliness.
  • Air Flows leaving your facility.
  • Overall air flow cascade in your facility.

11:00 AM - 11:50 AM

1-2-1 Meetings & Speaker Roundtables

Glenn Mathijssen, Co-Founder & Co-CEO, Alberts

Roundtable: From Food Robotics to AI in 5 years to make a Healthy Life the Easiest Option

Reporting on our progress the past years in Food Robotics & AI, as well as sharing our learnings. We are excited to share our honest insights on:

1) Covid-19 learnings and portfolio expansion towards Soups. 

2) Introduce EIT Food and how innovation is boosted in Europe through start-up, university and multinational collaborations resulting in PERSFO.eu: where we focus on healthy personalized nudging to improve the health of the 100m consumers served daily by Sodexo.

So let's talk FoodTech and Robotics!

11:50 AM - 12:20 PM - Keynote

Compliance & Risk Management

Allergens Management The Case of a Chocolates Manufacturer

Atanasios Moschos, Quality, Security & Safety Director, Leonidas

  • How a medium-sized company with a traditional product manages the issue of allergens. How allergens have become a major issue in the food industry.

12:25 PM - 12:55 PM - Case Studies

QA/ QC & Microbiology

Environmental Monitoring; Best in Class Practices of Mitigation and Elimination of Pathogenic Growth

Michael Ciepiela, Director of Food Safety and Quality Assurance, Taylor Farms

  • Full session abstract TBC

Leadership & Workforce Development

Promoting a Culture of Food Safety

Angela Burton Ramirez, Food Safety Program Manager, Red Robin Gourmet Burgers and Brews

  • Developing a strong Food Safety Culture requires different aspects of each organization to come together to support the brand and is a focus of the updates to the Food Safety Modernization Act
  • Looking at the different aspects of culture, we can strengthen the Food Safety programs of each brand and drive compliance
  •  In this session, we will look at people at all levels of an organization, consistency, adaptability, as well as risk and hazard awareness and their role in culture

12:55 PM - 1:55 PM

Networking Lunch & Solution Roundtables

Roundtable:

Using Software in Modern Food Safety

Moderator: Nathan Fryzek, Director of Sales and Marketing, Presage Analytics

1:55 PM - 2:25 PM - Case Studies

QA/ QC & Microbiology

Time/Temperature Control for Produce Safety

Dr Emily Griep, Food Safety Manager, United Fresh Produce Association

  • Challenges in produce
  • Overview of regulatory, 3rd party audit, and customer expectations
  • What does the science say?
  • Time/Temperature modelling case study

Leadership & Workforce Development

Case Study: Post-COVID Food Safety Leadership and Workforce Development

Dr Darin Detwiler, LP.D, M.A.Ed., Assistant Dean, Professor, Northeastern University

  • Full session abstract TBC

2:30 PM - 3:00 PM - Case Studies

Manufacturing, Operations & Facilities

Sanitary Design Principles for Food Contact Conveyance

Kim Snyder, Food Safety Director, Monterey Mushrooms

  • Full session abstract TBC

Leadership & Workforce Development

Food Safety and Quality Assurance: Stella & Chewy's

Patricia Asante-Frempong, Quality Assurance Manager, Stella & Chewy’s

  • The culture of Food Safety and Quality Assurance in our food plants
  • How to drive the culture
  • Effective Food safety and quality metrics and how they drive continuous improvement
  • Food Safety and Quality Assurance professionals’ role in todays food plants
  • Conclusion

3:00 PM - 3:30 PM

1-2-1 Meetings

3:30 PM - 4:00 PM - Case Studies

QA/ QC & Microbiology

Listeria monocytogenes: Advancing Food Safety in the Frozen Food Industry

Sanjay Gummalla, Vice President, Scientific and Regulatory Affairs, American Frozen Food Institute (AFFI)

In recent years outbreaks related to Listeria monocytogenes have become associated with a wide variety of foods ranging from ice cream, cut fruits and produce, and even frozen vegetables. The ubiquity of the pathogen in food manufacturing makes it challenging to eliminate Listeria due to repeated introduction by way of incoming raw materials, movement of equipment and personnel in facilities and the generally high use of water in food processing. Frozen food production is no exception and this presentation will cover the industry’s collective efforts to better understand the science related to prevalence of Listeria in processing environments, develop and implement sound Listeria control programs, and outline risk-based and practical regulatory approaches that both address risks associated with the presence of Listeria in food production and achieve key public health goals relative to the pathogen.

QA/ QC & Microbiology

Leading Edge Genomics Supporting Regulatory Food Microbiology Objectives in Canada

Burton Blais, Head of Research and Development, CFIA

The CFIA has an ongoing commitment towards the development of new or modified methods and techniques to improve the agency’s ability to analyze foods in a shorter period of time, to detect even lower numbers of bacteria which may be present in a food sample, and/or to provide more informative assessments regarding the identity of the bacteria present in a sample. The increasing availability of faster methods employing DNA based technologies has provided CFIA with the tools necessary to produce faster results. The Blais laboratory has led the way in the development and validation of DNA-based food microbiology methods meeting Canadian federal food inspection needs.  A notable achievement was the early adoption of DNA-based methodology for the definitive identification of food-borne pathogenic bacteria in regulatory food safety in Canada. These methods quickly confirm the presence of E. coli O157 (as well as other non-O157 verotoxigenic Enterohaemorrhagic E. coli, or EHEC), Salmonella spp. and Listeria monocytogenes. Dr. Blais will describe how CFIA is integrating next generation genomics technology in food inspection, leading to new approaches for food pathogen analysis, and placing the Canadian regulatory food microbiology testing labs on the leading edge of providing rapid and highly informative test results supporting food safety investigations.

4:05 PM - 4:35 PM - Panel Discussion

QA/ QC & Microbiology

Managing Food Safety Practices Form Farm to Fork

Sanjay Gummalla, Vice President, Scientific and Regulatory Affairs, American Frozen Food Institute (AFFI)

Neil Marshall, Former. Global Director, Quality & Food Safety, The Coca-Cola Company (Formerly)

Jeff Hall, Food Safety Specialist, Canadian Produce Marketing Association (CPMA)

Christopher Young, Intelligence Analyst, FBI Chicago

·       How can different sized organisations protect themselves against food crime?

·       Is HACCP insufficient in assuring food integrity?

·       What are the greatest efforts in transparency that you have seen in the US?

·       How has Covid19 changed food safety practices?

·       How do different sized organisations deal with food safety practices?

4:35 PM - 4:40 PM

Chair’s Closing Remarks

4:40 PM - 5:40 PM

Networking & 1-2-1 Meetings