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?

  • 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

Future Trends in Quality & Food Safety

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

Discuss the future impact of technology and likely trends for the food industry in 2021 following Covid-19.

Manufacturing, Operations & Facilities

How to Prevent Foodborne Pathogens in Your Production Plant

  • Food safety as a collective effort – Communicating with your supplier
  • Using Sensors to Maintain Safe Conditions
  • Employee training as a major component of staying in compliance

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

Technology & IoT

Session by Veeva

Speaker TBC, Veeva Systems

  • Full session abstract TBC

Technology & IoT

Session by Novalent

Speaker TBC, Novalent

  • Full session abstract TBC

11:00 AM - 11:50 AM

Networking, 1-2-1 Meetings & Speaker Roundtables

Roundtable 1:  Leadership & Workforce Development 

 
Roundtable 2: Compliance & Risk Management

 
Roundtable 3: Technology & IoT

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

QA/ QC & Microbiology

Session Title TBA (Tracegains)

  • Full session abstract TBC

Technology & IoT

Vision AI Software To Improve Visual Inspection and Quality Control Processes

  • Manufacturing quality control practices have long relied on visual inspection
  • System applications – What are some of the opportunities for machine learning and artificial intelligence in quality inspection?
  • Finding an approach where you can deploy AI in line with your existing systems

12:55 PM - 1:55 PM

Networking Lunch & Solution Roundtables

Lunchtime Roundtable 1: QA/ QC & Microbiology

Lunchtime Roundtable 2: Technology & IoT

Lunchtime Roundtable 3: Compliance & Risk Management

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

QA/ QC & Microbiology

Leadership & Workforce Development

Overcoming the Challenges of Integrating Food Safety Systems During a Merger

  • Mergers can be difficult to manage as companies have to ensure that products continue to meet quality and safety specifications, whilst management systems are blended to create an optimum process
  • Challenges faced during a company merger
  • How to maintain the highest food safety and quality standards throughout

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

QA/ QC & Microbiology

How to Identify and Overcome the Weaknesses in Your Allergen Risk Management

  • How to identify where controls are lacking
  • Key tactics to prevent cross-contamination across the supply chain
  • Making sure you stay within legislative standards

Compliance & Risk Management

Key Steps Involved In Establishing a Traceability System

  • The scope of the traceability system in manufacturing processes
  • Evaluating optimal production unit for tracing purposes
  • Identify the traceability information needed, including information on food ingredients, internal processes, packaging material and food products
  • Establishing procedures for review and testing of the traceability system

3:00 PM - 3:50 PM

1-2-1 Meetings & Speaker Roundtables

Roundtable: Quality Assurance/Quality Safety 

                     

Antoinette Machado, Food Safety Manager, Hungenberg Produce



Roundtable 2:  Compliance & Risk Management



Roundtable 3:  Leadership & Workforce Development

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

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

QA/ QC & Microbiology

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

QA/ QC & Microbiology

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

5:15 PM - 5:20 PM

Chair’s Closing Remarks

5:20 PM - 6:20 PM

Networking & 1-2-1 Meetings

8:00 AM - 9:00 AM

Networking, 1-2-1 Meetings & Breakfast Briefings

  • Breakfast Briefing 1: Technology & IoT
  • Breakfast Briefing 2: Quality Assurance/Quality Safety

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

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

QA/ QC & Microbiology

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

Technology & IoT

Condition-Based Monitoring: Detecting Occurrence of Material Cross-Contamination

  • Improving efficiency through knowledge capture and information sharing
  • Spot early failure detection with Condition Management
  • High-quality data as the key for successful asset management

Manufacturing, Operations & Facilities

Ensuring Hygienic Air Quality for The Food Industry

  • Air as a source of contamination – inside and outside the processing area
  • Identifying the correct specification for each filter stage- Meeting the highest standards of food safety
  • Key factors for high-risk and cleanroom production zones

11:00 AM - 11:50 AM

1-2-1 Meetings & Speaker Roundtables

Roundtable 1: Quality Assurance/Quality Control

Roundtable 2: Technology & IoT

Roundtable 3: Compliance & Risk Management

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

Compliance & Risk Management

Session by Leonidas

Atanasios Moschos, Quality, Security & Safety Director, Leonidas

  • Full session abstract TBC

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.

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

Compliance & Risk Management

Utilising Predictive Microbiology Testing When Developing New Products

  • Computer models available to predict microbial growth
  • Pathogen predictions
  • Using the models to identify areas for further testing in established production lines

12:55 PM - 1:55 PM

Networking Lunch & Solution Roundtables

Lunchtime Roundtable 1: Technology & IoT

 

Lunchtime Roundtable 2: Quality Assurance/Quality Control

 

Lunchtime Roundtable 3: Technology & IoT

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

Session by Northeastern University

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, Corporate Food Safety Director, Monterey Mushrooms, Inc.

  • Full session abstract TBC

QA/ QC & Microbiology

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 & Speaker Roundtables

Roundtable 1: Leadership & Workforce Development



Roundtable 2: Quality Assurance/Quality Control

 

Roundtable 3: Technology& IoT

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

QA/ QC & Microbiology

Manufacturing, Operations & Facilities

Establishing a Gold Standard Hygienic Working Environment

  • Strategies to implement an effective hygiene system
  • Aligning your hygiene system across multiple sites

4:05 PM - 4:50 PM - Panel Discussion

Leadership & Workforce Development

Managing Food Safety Practices Form Farm to Fork

From ingredients sourcing to the shelf and consumers.

  • Is HACCP insufficient in assuring food integrity?
  • What are the greatest efforts in transparency that you have seen in the US?

4:50 PM - 4:55 PM

Chair’s Closing Remarks

5:00 PM - 6:00 PM

Networking & 1-2-1 Meetings