The main conference starts on Wednesday, at 1:00 PM, runs all day Thursday and concludes on Friday at 12:30 PM.  Click on each individual day to display that day's agenda.  

Tuesday and Wednesday morning are pre-conference workshops and training.  The time the workshop starts is listed on the left.  Many of the training and workshops continue to Wednesday and will conclude at noon allowing you to attend the opening keynote presentation.

During the registration process, on-site attendees (those traveling to the conference) can build your own agenda.  The plenary/general presentations are for everyone but you will select from the concurrent running breakouts and workshops.

Virtual attendees will see all Plenary Presentations and selected presentations only.

  • Closed  Closed
  • Breakouts  Breakouts
  • Fee  Fee
  • Tuesday, November 28, 2017
  •  
    9:00 AM  -  5:00 PM
    AFSAP Food Safety Auditing Fundamentals Course

    The AFSAP Food Safety Auditing Fundamentals Course is a 2-part program that provides food safety professionals and auditors with the knowledge, skills and tools necessary to recognize and execute audits that comply with the supplier verification activities required in FSMA.

    This course is designed to strengthen and enhance the skills, knowledge and critical thinking behaviors attributed to a qualified food safety auditor in the post FSMA environment. It provides the participant with a comprehensive review of good auditing practices, written and verbal communication skills and preventive controls based technical knowledge using exercises, case studies and interactive learning techniques. A hypothetical third party certification audit provides the framework for this course. All course participants will receive a Certificate of Completion.

     **If you are interested in further pursuing the Certified in Food Safety Supplier Audits (CFSSA) credential offered by NEHA, the exam is now available and will be offered on Thursday, November 30th at the Food Safety Consortium for those who apply by October 31, 2017 and qualify with NEHA in advance of the Consortium.  APPLY hereQuestions: Please contact NEHA at credentialing@neha.org

     

    All course participants receive a certificate of attendance issued by AFSAP, The Association for Food Safety Auditing Professionals. www.afsap.org

    Speakers:
    Fee  Breakouts  Closed 
    9:00 AM  -  5:00 PM
    Certified in Comprehensive Food Safety (CCFS) Credential Exam Review Course Day 1

    This course starts on Tuesday Nov. 28 at 9:00 am CST and concludes on Wednesday Nov. 29 at 5:00 pm 

    CCFS
    Cost=$699, includes the CCFS Manual, a $209 value. Exam is not included

    The Certified in Comprehensive Food Safety (CCFS) course, textbook, exam and credential prepare the food safety professional to meet the compliance expectations of Preventive Controls and FSMA.

    FSMA mandates that food facilities take increasing responsibility to ensure their food safety plans are adequate. The CCFS course and textbook provide the in-depth knowledge that a preventive controls qualified individual needs to do their job. The CCFS credential shows that the individual has proven they have the broad body of knowledge needed by the professional.

    The CCFS credential was designed for individuals looking to pursue a growth path in the food safety sector, whether in a regulatory/oversight role or in a food safety management position.

    The CCFS credential is a mark of distinction for those in the food safety field that are wishing to demonstrate expertise in the manufacturing and processing areas.

    CCFS Candidate Information Brochure

    You must apply for the credential and be eligible to sit for the exam. Students must have their application submitted to NEHA by October 20th in order to be eligible to sit. Students are not required to apply for the credential to take the course.
    NEHA CCFS Credential Application

    Fee  Breakouts  Closed 
    9:00 AM  -  5:00 PM
    Certified Professional – Food Safety (CP-FS) Credential Exam Review Course Day 1
    Utopia A

    This course starts on Tuesday Nov. 28 at 9:00 am CST and concludes on Wednesday Nov. 29 at 5:00 pm

    CP-FS
    Cost= $699, includes the CP-FS Manual, a $209 value. Exam is not included

    The National Environmental Health Association (NEHA) developed the Certified Professional – Food Safety (CP-FS) credential to meet the growing need for professionals who have specialized knowledge and training in the protection and safety of food. The importance of food safety is recognized along the continuum of training from food handler to food safety manager, and the next step for professionals who want to advance their careers in food safety is obtaining the CP-FS credential.

    The CP-FS credential is designed for individuals within the public and private sectors who have prior food safety experience, and it integrates food microbiology, HACCP principles, and regulatory requirements to validate problem solving and knowledge expertise using real-world examples. This prestigious credential is well respected throughout the industry, and is highly valued by employers when hiring food safety professionals.

    CP-FS Candidate Information Brochure

    You must apply for the credential and be eligible to sit for the exam. Students must have their application submitted to NEHA by October 20th in order to be eligible to sit. Students are not required to apply for the credential to take the course.
    NEHA CP-FS Credential Application

    Fee  Breakouts  Closed 
    9:00 AM  -  5:00 PM
    FSPCA - Foreign Supplier Verification Program workshop Day 1

    This workshop starts on Tuesday Nov. 28 at 9:00 am CST and concludes on Wednesday Nov. 29 at 12:00 pm

    The Foreign Supplier Verification Program, or FSVP, is one of the seven rules that make up the Food Safety Modernization Act (FSMA) (2011). Published on November 27, 2015, this portion of FSMA deals with the requirements surrounding food safety of imported goods intended for human and animal consumption in the US. Historically, the Food & Drug Administration (FDA) has been responsible for certifying imported foods and ensuring their safety through sampling and testing programs, supplier registrations and on-site audits. Now, the burden of assurance is being shifted to the importer, but the FDA definition of “importer” is not necessarily the same as the colloquial definition – these important distinctions are discussed in this course.

    WHO WILL BENEFIT?
    Any individual or corporation who is involved in the supply, transportation or purchase of either or both human and animal food that is imported and intended for consumption in the United States. Quality Assurance and Regulatory personnel must educate themselves to ensure they are passing only the highest caliber of information on to their support networks and clients (internal and external).

    WHAT YOU WILL LEARN
    a) Definition of terms such as supplier and importer as they relate to the FSVP
    b) The intricacies and implications of the law, as well as assistance with determining appropriate compliance activities for your business
    c) Best practices and practical applications related to the regulation
    d) Dates and requirements for records to demonstrate compliance

    Speakers:
    Fee  Breakouts  Closed 
    1:00 PM  -  5:00 PM
    Food Defense Workshop – Savour Food Safety International/Global Food Defense Institute Day 1

    This workshop starts on Tuesday Nov. 28 at 1:00 pm CST and concludes on Wednesday Nov. 29 at 12:00 pm 

    Being able to respond to a crisis or other type of event is critical. Having a plan in place that is functional and readily available is key to reducing or mitigating the effects of the situation. It is essential that all members of your management and supervisory staff are fully trained in Food Defense to ensure your facility meets or exceeds the requirements of FSMA. This training is just what you need to be secure and aware! Topics covered for this one day workshop are:

    • Food Defense Yesterday, Today and Tomorrow!
    • Situational Response: Product Tampering & Threat Response Workshop
    • Understating Crime and Terrorism
    • FDA Food Safety Modernization Act (FSMA)
    • Understanding Economically Motivated Adulteration (Food Fraud)
    • Understanding Food Defense Audit requirements
    • Developing Your Facility General Security Plans and Programs:
    1. Emergency Evacuations
    2. Bomb/Threat Response Procedures
    3. Proper Mail Handling
    4. Chemical Storage Security
    5. Warehouse Security
    6. Visitor and Contractor Policies
    7. Cargo & Transportation Security
    8. Key, Lock and Seal Control
    9. CCTV & Card Access Systems
    10. Shipping/Receiving Security
    11. Natural Disasters/Weather Emergency Preparedness
    12. Security Guard Personnel 
    • Developing Security Protocols
    • Conducting Security Vulnerability Assessments
    • Facility Vulnerability Assessment and/or Review of Your Facility Vulnerability Assessment
    • Using the FDA's Food Defense Plan Builder (please bring your laptop)
    •  

    Instructor: Rod Wheeler, CEO & Founder, Global Food Defense Institute
    Rod Wheeler is the Founder of The Global Food Defense Institute, which serves the food, agricultural and chemical industry in protecting products against intentional, deliberate acts of tampering and adulteration as well as assisting companies protect their assets and employee safety procedures. Rod is a nationally recognized expert in criminal investigation, law enforcement, Food Defense (FSMA) and a motivational speaker

    Speakers:
    Fee  Breakouts  Closed 
    1:00 PM  -  6:00 PM
    Food Fraud Workshop - Day 1
    One Day Pre-Conference Workshop at the Food Safety Consortium.

    Tuesday, November 28; 1:00 pm - 6:00pm and Wednesday, November 29; 9:00 am - 12:00 pm - Provided by USP and Savour Food Safety International, Inc.

     

    Due to the sweeping regulatory change brought on by Food Safety Modernization Act, and requirements of Preventative Control rules and Global Food Safety Initiative, companies are faced with meeting new compliance requirements.

    This workshop is designed to help attendees become familiar with strategies for reducing the risk of food fraud, strengthening their supply chain through hands on examples using USP tools, and a structured approach for carrying out ingredient-by-ingredient assessments.

    Attendees will be provided with:

    • Hard copies of USP's Food Fraud Mitigation Guidance
    • Access to USP's Food Fraud Database 2.0 for a designated time period prior to and after the workshop. This will allow attendees the opportunity to look at the database before the workshop and then help to assimilate the materials presented.
    • FFMG five-step process for assessment
    • Knowledge on the current state of the industry and necessary next steps to help protect public health from the risks of adulterated food.
    Speakers:
     Breakouts  Closed 
    1:00 PM  -  6:00 PM
    PCQI Human Food Blended Workshop (FSPCA Curriculum) Day 1 afternoon

    This workshop starts on Tuesday Nov. 28 at 1:00 pm CST and concludes on Wednesday Nov. 29 at 12:00 pm  

    The Preventive Controls for Human Food regulation is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls”. Successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.” The Food Safety Preventive Controls Alliance Blended Training course was developed to provide an alternative way for individuals to complete the course. The Blended course consists of 2 parts.
    Part 1: Enroll online (cost is $198 US). Once enrolled, you can begin the course immediately. You should plan from 8-12 hours to take the online course. Upon completion of Part 1 you will receive an enrollment ticket and a completion email. You must bring either the enrollment ticket or completion email to the instructor-led course at the Food Safety Consortium. You will not be able to attend Part 2 without providing evidence of Part 1 completion.
    The Part 2: This instructor-led class is a review of the material from Part 1 along with the opportunity to apply the knowledge you gained in the course materials during group exercises. To receive the Certificate of training from the FSPCA, you must complete Part 1 online before the Part 2 class.

    Important: Please go to the following site to download the full instructions to get started on the FSPCA Preventive Controls for Human Food Blended Course - https://www.ifsh.iit.edu/sites/ifsh/files/departments/fspca/pdfs/FSPCA-Preventive-Controls-for-Human-Food-Blended-Course-Information-01-12-2017.pdf

    Advisory Board Member:
    Fee  Breakouts  Closed 
    1:00 PM  -  5:00 PM
    SQF Information Day

    This workshop starts on Tuesday Nov. 28 at 1:00 pm CST and concludes on Wednesday Nov. 29 at 12:00 pm 

    Join food industry professionals from all levels of the supply chain to discover the benefits of third-party food safety and quality certification. Learn better business practices that increase profits and protect brands, including lessons learned from recent food safety outbreaks. Or expand your knowledge, skills, and expertise in the field of food safety auditing.

    Key Benefits:
    • Gain insight on the SQF certification program
    • Critical updates on food safety certification issues
    • Industry peer collaboration
    • Connect with potential partners who can help implement your program
    • Face-to-face interaction
    • Create new relationships

    Information Day Schedule:
    8:30am to 5:00pm

    Cost: $50.00 (Which includes lunch) which is an optional item on the Food Safety Consortium Conference registration.

    Who Should Attend:

    Food producers, manufactures, wholesalers, distributors, and retailers
    Food safety and quality experts, consultants, trainers, auditors, and service providers
    Food organizations and officials from federal and state government food safety programs

    Fee  Breakouts  Closed 
  • Wednesday, November 29, 2017
  •  
    9:00 AM  -  12:00 PM
    AFSAP Food Safety Auditing Fundamentals Course Day 2

    The AFSAP Food Safety Auditing Fundamentals Course is a 2-part program that provides food safety professionals and auditors with the knowledge, skills and tools necessary to recognize and execute audits that comply with the supplier verification activities required in FSMA.

    The course begins with an overview of a food safety audit program in conformance with today’s prevention oriented environment, including in depth discussions of the full range of regulatory applications. This segment concludes with a review of the documents necessary to perform the onsite audit that provide context for the comprehensive auditor training session that follows. The auditor training segment begins with the general auditing knowledge, skills and abilities found in applicable ISO standards and incorporates the necessary components from the audit program to deliver the comprehensive auditor training attributed to the qualified food safety auditor.

    All course participants receive a certificate of attendance issued by AFSAP, The Association for Food Safety Auditing Professionals. www.afsap.org

    Speakers:
    Fee  Breakouts  Closed 
    9:00 AM  -  5:00 PM
    Certified in Comprehensive Food Safety (CCFS) Credential Exam Review Course Day 2

    This course starts on Tuesday Nov. 28 at 9:00 am CST and concludes on Wednesday Nov. 29 at 5:00 pm 

    CCFS
    Cost=$699, includes the CCFS Manual, a $209 value. Exam is not included

    The Certified in Comprehensive Food Safety (CCFS) course, textbook, exam and credential prepare the food safety professional to meet the compliance expectations of Preventive Controls and FSMA.

    FSMA mandates that food facilities take increasing responsibility to ensure their food safety plans are adequate. The CCFS course and textbook provide the in-depth knowledge that a preventive controls qualified individual needs to do their job. The CCFS credential shows that the individual has proven they have the broad body of knowledge needed by the professional.

    The CCFS credential was designed for individuals looking to pursue a growth path in the food safety sector, whether in a regulatory/oversight role or in a food safety management position.

    The CCFS credential is a mark of distinction for those in the food safety field that are wishing to demonstrate expertise in the manufacturing and processing areas.

    CCFS Candidate Information Brochure

    You must apply for the credential and be eligible to sit for the exam. Students must have their application submitted to NEHA by October 20th in order to be eligible to sit. Students are not required to apply for the credential to take the course.
    NEHA CCFS Credential Application

    Fee  Breakouts  Closed 
    9:00 AM  -  5:00 PM
    Certified Professional – Food Safety (CP-FS) Credential Exam Review Course Day 2

    This course starts on Tuesday Nov. 28 at 9:00 am CST and concludes on Wednesday Nov. 29 at 5:00 pm

    CP-FS
    Cost= $699, includes the CP-FS Manual, a $209 value. Exam is not included

    The National Environmental Health Association (NEHA) developed the Certified Professional – Food Safety (CP-FS) credential to meet the growing need for professionals who have specialized knowledge and training in the protection and safety of food. The importance of food safety is recognized along the continuum of training from food handler to food safety manager, and the next step for professionals who want to advance their careers in food safety is obtaining the CP-FS credential.

    The CP-FS credential is designed for individuals within the public and private sectors who have prior food safety experience, and it integrates food microbiology, HACCP principles, and regulatory requirements to validate problem solving and knowledge expertise using real-world examples. This prestigious credential is well respected throughout the industry, and is highly valued by employers when hiring food safety professionals.

    CP-FS Candidate Information Brochure

    You must apply for the credential and be eligible to sit for the exam. Students must have their application submitted to NEHA by October 20th in order to be eligible to sit. Students are not required to apply for the credential to take the course.
    NEHA CP-FS Credential Application

    Fee  Breakouts  Closed 
    9:00 AM  -  12:00 PM
    Food Defense Workshop – Savour Food Safety International/Global Food Defense Institute Day 2

    This workshop starts on Tuesday Nov. 28 at 1:00 pm CST and concludes on Wednesday Nov. 29 at 12:00 pm 

    Being able to respond to a crisis or other type of event is critical. Having a plan in place that is functional and readily available is key to reducing or mitigating the effects of the situation. It is essential that all members of your management and supervisory staff are fully trained in Food Defense to ensure your facility meets or exceeds the requirements of FSMA. This training is just what you need to be secure and aware! Topics covered for this one day workshop are:

    • Food Defense Yesterday, Today and Tomorrow!
    • Situational Response: Product Tampering & Threat Response Workshop
    • Understating Crime and Terrorism
    • FDA Food Safety Modernization Act (FSMA)
    • Understanding Economically Motivated Adulteration (Food Fraud)
    • Understanding Food Defense Audit requirements
    • Developing Your Facility General Security Plans and Programs:
    1. Emergency Evacuations
    2. Bomb/Threat Response Procedures
    3. Proper Mail Handling
    4. Chemical Storage Security
    5. Warehouse Security
    6. Visitor and Contractor Policies
    7. Cargo & Transportation Security
    8. Key, Lock and Seal Control
    9. CCTV & Card Access Systems
    10. Shipping/Receiving Security
    11. Natural Disasters/Weather Emergency Preparedness
    12. Security Guard Personnel 
    • Developing Security Protocols
    • Conducting Security Vulnerability Assessments
    • Facility Vulnerability Assessment and/or Review of Your Facility Vulnerability Assessment
    • Using the FDA's Food Defense Plan Builder (please bring your laptop)
    •  

    Instructor: Rod Wheeler, CEO & Founder, Global Food Defense Institute
    Rod Wheeler is the Founder of The Global Food Defense Institute, which serves the food, agricultural and chemical industry in protecting products against intentional, deliberate acts of tampering and adulteration as well as assisting companies protect their assets and employee safety procedures. Rod is a nationally recognized expert in criminal investigation, law enforcement, Food Defense (FSMA) and a motivational speaker

    Speakers:
    Fee  Breakouts  Closed 
    9:00 AM  -  12:00 PM
    Food Fraud Workshop - Day 2
    One Day Pre-Conference Workshop at the Food Safety Consortium.

    Tuesday, November 28; 1:00 pm - 6:00pm and Wednesday, November 29; 9:00 am - 12:00 pm - Provided by USP and Savour Food Safety International, Inc.

    Due to the sweeping regulatory change brought on by Food Safety Modernization Act, and requirements of Preventative Control rules and Global Food Safety Initiative, companies are faced with meeting new compliance requirements.

    This workshop is designed to help attendees become familiar with strategies for reducing the risk of food fraud, strengthening their supply chain through hands on examples using USP tools, and a structured approach for carrying out ingredient-by-ingredient assessments.

    Attendees will be provided with:

    • Hard copies of USP's Food Fraud Mitigation Guidance
    • Access to USP's Food Fraud Database 2.0 for a designated time period prior to and after the workshop. This will allow attendees the opportunity to look at the database before the workshop and then help to assimilate the materials presented.
    • FFMG five-step process for assessment
    • Knowledge on the current state of the industry and necessary next steps to help protect public health from the risks of adulterated food.
    Advisory Board Member:
     Breakouts  Closed 
    9:00 AM  -  12:00 PM
    FSPCA - Foreign Supplier Verification Program workshop Day 2

    This workshop starts on Tuesday Nov. 28 at 9:00 am CST and concludes on Wednesday Nov. 29 at 12:00 pm 

    The Foreign Supplier Verification Program, or FSVP, is one of the seven rules that make up the Food Safety Modernization Act (FSMA) (2011). Published on November 27, 2015, this portion of FSMA deals with the requirements surrounding food safety of imported goods intended for human and animal consumption in the US. Historically, the Food & Drug Administration (FDA) has been responsible for certifying imported foods and ensuring their safety through sampling and testing programs, supplier registrations and on-site audits. Now, the burden of assurance is being shifted to the importer, but the FDA definition of “importer” is not necessarily the same as the colloquial definition – these important distinctions are discussed in this course.

    WHO WILL BENEFIT?
    Any individual or corporation who is involved in the supply, transportation or purchase of either or both human and animal food that is imported and intended for consumption in the United States. Quality Assurance and Regulatory personnel must educate themselves to ensure they are passing only the highest caliber of information on to their support networks and clients (internal and external).

    WHAT YOU WILL LEARN
    a) Definition of terms such as supplier and importer as they relate to the FSVP
    b) The intricacies and implications of the law, as well as assistance with determining appropriate compliance activities for your business
    c) Best practices and practical applications related to the regulation
    d) Dates and requirements for records to demonstrate compliance

    Speakers:
    Fee  Breakouts  Closed 
    9:00 AM  -  12:00 PM
    Listeria: Detection, Mitigation, Control & Regulation Pre-Conference Workshop

    This workshop will provide practical guidelines for preventing contamination of products with L. monocytogenes, including controls directed toward preventing contamination of product surfaces and preventing the establishment and growth of the organism in niches in the food processing/preparation environment.

    Hear how FDA will approach the control of Listeria monocytogenes in Ready-To-Eat-Foods during the new FSMA Preventive Controls Inspections. Speaker: Donald Kautter, MS, Senior Advisor/Consumer Safety Officer, FDA

    Learn about USDA FSIS’s “Alternatives 1, 2 & 3” for controlling Listeria monocytogenes in Ready-To-Eat Meat & Poultry Products. USDA will share new technology systems submissions that support innovations in control of Lm.  Speaker: Susan Hammons, PhD, Staff Officer – Food Technologist, Risk, Innovations, and Management Staff, USDA/FSIS/OPPD

    Moderated by Gina R. (Nicholson) Kramer, RS/REHS | Executive Director
    Savour Food Safety International

    Sponsor: ClorDiSys logo

     Breakouts 
    9:00 AM  -  12:00 PM
    PCQI Human Food Blended Workshop (FSPCA Curriculum) Day 2 morning

    This workshop starts on Tuesday Nov. 28 at 1:00 pm CST and concludes on Wednesday Nov. 29 at 12:00 pm  

    The Preventive Controls for Human Food regulation is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls”. Successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.” The Food Safety Preventive Controls Alliance Blended Training course was developed to provide an alternative way for individuals to complete the course. The Blended course consists of 2 parts.
    Part 1: Enroll online (cost is $198 US). Once enrolled, you can begin the course immediately. You should plan from 8-12 hours to take the online course. Upon completion of Part 1 you will receive an enrollment ticket and a completion email. You must bring either the enrollment ticket or completion email to the instructor-led course at the Food Safety Consortium. You will not be able to attend Part 2 without providing evidence of Part 1 completion.
    The Part 2: This instructor-led class is a review of the material from Part 1 along with the opportunity to apply the knowledge you gained in the course materials during group exercises. To receive the Certificate of training from the FSPCA, you must complete Part 1 online before the Part 2 class.

    Important: Please go to the following site to download the full instructions to get started on the FSPCA Preventive Controls for Human Food Blended Course - https://www.ifsh.iit.edu/sites/ifsh/files/departments/fspca/pdfs/FSPCA-Preventive-Controls-for-Human-Food-Blended-Course-Information-01-12-2017.pdf

    Advisory Board Member:
    Fee  Breakouts  Closed 
    9:00 AM  -  12:00 PM
    Recall Strategy Workshop

    This complimentary recall & crisis management workshop will provide cutting edge information on the risks and challenges faced by food & beverage manufacturers, ingredient suppliers, contract manufacturers. This workshop offers case studies and helpful tips to successfully manage recalls and other food-related crises-- from incoming incident notification, to root cause investigation and testing, recall decision making and recall strategy development to agency, customer, consumer and media communications involved in managing these incidents.

    Experts in Recall/Crisis Management, Laboratory & Testing, Legal, and Risk Management will discuss both pre-incident preparedness and response strategies amidst a crisis to minimize legal, operational and reputational risks and potential damage in the wake of worst-case recall and other crisis scenarios. Potential solutions and forward-thinking risk management options including recall insurance will also will be discussed. Attendees will learn through case studies, and an interactive real-life simulation. 

    Expert presenters include:

    Melanie Neumann, J.D. M.S. President Neumann Risk Services, LLC
    Mary Ann Platt, EVP, RQA, Inc.
    Eddie Richter, PhD
    John Wadie, 3M
    Other presenters TBD 

     

    Presenter/Moderator:
    Fee  Breakouts 
    9:00 AM  -  12:00 PM
    SQF Information Day (2)

    This workshop starts on Tuesday Nov. 28 at 1:00 pm CST and concludes on Wednesday Nov. 29 at 12:00 pm 

    Join food industry professionals from all levels of the supply chain to discover the benefits of third-party food safety and quality certification. Learn better business practices that increase profits and protect brands, including lessons learned from recent food safety outbreaks. Or expand your knowledge, skills, and expertise in the field of food safety auditing.

    Key Benefits:
    • Gain insight on the SQF certification program
    • Critical updates on food safety certification issues
    • Industry peer collaboration
    • Connect with potential partners who can help implement your program
    • Face-to-face interaction
    • Create new relationships

    Information Day Schedule:
    8:30am to 5:00pm

    Cost: $50.00 (Which includes lunch) which is an optional item on the Food Safety Consortium Conference registration.

    Who Should Attend:

    Food producers, manufactures, wholesalers, distributors, and retailers
    Food safety and quality experts, consultants, trainers, auditors, and service providers
    Food organizations and officials from federal and state government food safety programs

    Fee  Breakouts  Closed 
    12:00 PM  -  1:00 PM
    Lunch in Exhibits
    1:00 PM  -  2:30 PM
    Opening Remarks > Plenary Presentation, Stephen Ostroff, FDA,

    Keynote Presentation by Stephen Ostroff, M.D., Deputy Commissioner for Foods and Veterinary Medicine, FDA followed by a Town Hall meeting

    Moderators:
    Keynote Speaker:
    2:30 PM  -  3:00 PM
    Networking Break with Exhibitors
    3:00 PM  -  3:45 PM
    General Session: FBI's role in Food Defense

    The presentation focuses on an overview of the FBI’s Weapons of Mass Destruction program, local and nationally and FBI's reach-back capabilities and national assets in addressing WMD threats.  It will also discuss threats to the food and agriculture sector, including possible targets and the threats originating from domestic and international terror groups.  The FBI will also speak about the importance of their outreach to the food sector.

    Presented by Special Agent Scott Mahloch, Weapons of Mass Destruction Coordinator, FBI Chicago


    Speakers:
    4:00 PM  -  5:30 PM
    Food Safety: Past Present & Future

    This presentation recognizes the 1993 Jack In the Box e-coli outbreak as the event that propelled the current food safety movement. Originally, the presentation was to honor David Theno, who he had agreed to speak.  With the untimely passing of David, Mike Taylor, former Deputy Commissioner for Foods and Veterinary Medicine, FDA; Bill Marler, Esq.; Darin Detwiller, Northeastern University and Ann Marie McNamara, Target Corp., who took the reins from David Theno at Jack In the Box will discuss David’s legacy on the industry.  It continues through a video timeline of food safety developments from 1993 to the present.  The presentation moves on  with Randy Fields, CEO of ReposiTrak and Gina Kramer, Executive Director, Savour Food Safety International joining the panel discussion on the future of food safety in which we will be covering IoT's (the Internet of Things), social media, food safety culture and technology’s impact on food safety.  It concludes with a STOP Foodborne Illness Award ceremony. 

     Sponsored by:

    ReposiTrak-logo140x75


    Moderators:
    5:30 PM  -  6:30 PM
    Reception in The Exhibits
  • Thursday, November 30, 2017
  •  
    8:00 AM  -  8:30 AM
    Networking & Coffee with Exhibitors
    8:30 AM  -  9:30 AM
    Plenary Panel Discussion: What’s Next for Audits? Supplier Verification Continues, Third Party Cert
    Once again, panelists from Regulatory agencies, trade associations, industry and the auditing community will join Dr. Stephen Ostroff, Deputy Commissioner for Food and Veterinary Drugs, FDA, to discuss recent progress in the use of industry driven audits for regulatory compliance applications under FSMA. Topics will include industry initiatives, implementation progress and challenges ahead as a continuation of the 2016 panel. Moderated by Patricia Wester, Chair, The Association of Food Safety Auditing Professionals – AFSAP.
    Moderators:
    9:30 AM  -  10:00 AM
    Networking & Coffee with Exhibitors
    10:00 AM  -  10:45 AM
    How are you ensuring your suppliers are in compliance with FSVP?
    Join us in this session to uncover what a FSVP encompasses and what steps help assure your organization’s ability to successfully manage your supplier’s FSMA compliance is seamless and effective. Find out what types of products are covered by the FSVP, what the process will involve, who is responsible for implementation and the importance of auditor competency.

    Key takeaways:
    • An understanding of the FSVP requirements
    • How importers can comply with FSVP
    • Timelines of compliance
    Speakers:
     Breakouts 
    10:00 AM  -  10:45 AM
    Making Food Safety Programs Sustainable & Risk Focused
    Retail and manufacturing buyers are increasingly concerned that the lack of focus on risk in current food safety systems & certification audits is placing increasing risk on their brands. The Food Safety Program Optiminization program trains & monitors companies across the supply chain & sectors how to truly establish ares of risk, then focus resources on these areas. This saves time & money, making your food safety program more sustainable, while improving customer trust and maximizing brand protection for your organization and your customers.
    Speakers:
     Breakouts 
    10:00 AM  -  10:45 AM
    Sanitation as preventive control
    Sanitation and cleaning of a food processing facility should be a documented program, following a step-by-step process, utilizing specified chemicals and tools. Its starts from receiving of the ingredient and ends with shipping of the product. Sanitation is one of the preventive controls in PCHF according to the new FSMA rule. To minimize or prevent the hazard like environmental pathogens, biological hazard and food allergen hazard, we need proper sanitation process and its execution.

    This presentation explains sanitation as preventive control, its implementation technique, monitoring, corrective action and verification.


    Speakers:
     Breakouts 
    10:00 AM  -  10:45 AM
    Understanding the FSMA's Sanitary Transportation Rule
    * A better understanding of the actual rule and related responsibilities for shippers, transportation services, and the receivers
    * History, pitfalls, and now best practices for compliance related to the safe transportation of human and animal food
    * 6 months after the compliance date - where are we as of December 2017
    Speakers:
     Breakouts 
    11:00 AM  -  11:45 PM
    Environmental Monitoring Program and Whole Genome Sequencing

    In this session you will learn:
    - How new regulatory requirements have impacted Environmental Monitoring Programs (EMP) in the food industry.
    - What the data from Whole Genome Sequencing (WGS) means and how to interpret it.
    - When and how to use (WGS) to help support a robust EMP and how it can impact your interactions with regulatory bodies. 

    Speakers:
     Breakouts 
    11:00 AM  -  11:45 PM
    Food Fraud - Understanding Your Risks

    The food industry faces significant challenges to ensure food safety, authenticity and integrity. Economically motivated food fraud can include counterfeiting, dilution, adulteration, substitution, addition, and mislabeling. Attendees learn how to identify their risks with regards to economically motivated food fraud and how to ensure supply chain integrity. They will also learn about resources that can support hazard identification as part of HARPC requirements, they will learn about the broad range of food fraud-related adulterants, and they will take away lessons learned by a food company in development of their food safety plan. 1. Review examples of food fraud.  2. What is a vulnerability assessment.  3. How to review my supply chain for risks and what mitigation options are available to me.

    Speakers:  Gary Smith, Director, Eurofins Food Safety Systems, Karen Everstine, PhD, USP and Arcchana T. Patel, The Hershey Company

     

     Breakouts 
    11:00 AM  -  11:45 PM
    Food Safety – Taking artisanal production mainstream
    Presentation will speak to the "watch-outs" and "potholes" encountered when taking artisanal production to the next level. Attendees will learn about the requirements of larger vendors and retailers when it comes to food safety and quality. They will also come away with a better understanding of what the FDA looks for during unannounced inspections.
     Breakouts 
    11:00 AM  -  11:45 PM
    Today’s Inspection and Audit Reality
    Food industry inspection and audit protocols are evolving at a rapid pace. What is today’s -- and tomorrow’s – audit and inspection reality? Join us for an interactive discussion from both an auditor and a food safety attorneys’ point of view on:

    • Evolving audit protocols and how they relate to GFSI, FSMA, and customer demands
    • Key challenges companies need to overcome in order to meet these new demands
    • Steps companies can take to align their operations with today’s inspection and audit standards
    • A look at the future of audits and inspections along with best practices and technologies being adopted by leading food manufacturers to ensure everyday readiness
     Breakouts 
    11:45 AM  -  12:00 PM
    Technology Spotlight
    Nirvana C

    Presented by PURE Bioscience

     Breakouts 
    11:45 AM  -  12:00 PM
    Technology Spotlight: Collaborate with Thousands of Suppliers to Accelerate Quality, Safety & more

    Collaborate with Thousands of Suppliers to Accelerate Quality, Safety, and more

    Learn how many food companies are now using the largest and most advanced food & CPG supplier network to:
    · Rapidly gather all required Quality and Regulatory documents from new suppliers
    · Continuously monitor and profile suppliers and ingredients for Risk
    · Automate and streamline Nutritional Labeling
    · Bring new and reformulated Products to Market Faster 

    TG_portrait

    Speakers:
     Breakouts 
    12:15 PM  -  1:00 PM
    Lunch
    1:00 PM  -  2:00 PM
    Plenary Presentation: Mock Food Safety Trial
    Plenary Mock Food Safety Trial: Sam I Am who made Green Eggs and Ham is represented by Shawn Stevens vs. Food Safety victims represented by Bill Marler. Judge Steve Sklare
    Advisory Board Member:
    2:00 PM  -  2:30 PM
    Networking in Exhibits
    2:30 PM  -  3:30 PM
    Applying Lessons Learned in Foodborne Illness Crisis Management
    There have been high profile foodborne illness events in the last several years that impact everyone who serves or eats food. The lessons learned continue to evolve and applying those lessons is critical to the entire industry. We need to better understand why employees work sick, where to focus on prevention and how to minimize farm to table risks. - By Roslyn Stone, MPH, Chief Operating Officer of Corporate Wellness, Inc.
     Breakouts 
    2:30 PM  -  3:15 PM
    Ask The Experts: Auditing, before and after FSMA in light of GFSI.

    Comparing FSMA standards with the new GFSI standards as they pertain to auditing requirements. This panel combines unique perspectives to explore what the future landscape of audits may look like as the industry moves towards updated requirements that can leave you unaware of what’s expected from your company, your Qualified Individual and you.

    Speakers: Lynn Buck (SQF Practitioner of the Year),
    Lisa Wong (PCQI and SQF Practitioner),
    Chris Domenico (Safefood 360°).

     Breakouts 
    2:30 PM  -  3:15 PM
    Food Defense: What’s Expected?

    This presentation will include an overview of the law, what is required for compliance, and compliance dates. Additionally, there will be significant time spent addressing resources and tips to use when building the food defense plans, including discussion of vulnerability assessments, training that will be available, etc. Key take aways will include model food defense plan including the various steps taken to build the plan, overview of the law, key compliance dates, and tips and resources to use to build food defense plans.

    Speakers:
     Breakouts 
    2:30 PM  -  3:15 PM
    Is your Food Chain Recall Ready?

    Recalls. They cost your company millions of dollars and have the potential to ruin your brand reputation. And while you may be painstakingly thorough in your own food safety and quality control processes, do you know without a shadow of a doubt that your supply chain partners are as careful?

    In this presentation, attendees will learn from their peers and respected industry experts about the following:

    • Best practices for FSMA compliance before, during and after a recall
    • Learn best practices to execute precise, data-driven and timely recalls and stock withdrawals.
    • Establish and execute a process for escalation and post-recall audit reporting.
    • Work and communicate with supplier and distributors on “what if” scenarios and what they can expect when quality issues arise.
    • Create a food safety culture and how to work with legal, marketing and other internal teams

    Panelists: 

    • Jessica Jones, Chick-fil-A, Supplier Quality & Safety, Supply Chain
    • Barbara Hulick, Produce Alliance, Senior Director of Food Safety
    • Bryan Cohn, Seal the Seasons, Vice President of Operations
    • Julie McGill, Director of Implementation at FoodLogiQ/Panel Moderator
     Breakouts 
    2:30 PM  -  3:15 PM
    Practical Implementation of the FSMA Rule on Accredited Third Party Certification
    This presentation will explain in detail the requirements for accreditation and certification under the FDA FSMA accredited certification program and how accreditation currently contributes to the reliability of audits and the day-to-day operations of certification bodies and certified organizations. Attendees will gain a practical understanding of what the implementation of the third-party accredited certification rule under FSMA will entail and how existing third-party certification schemes can assist in meeting the FDA’s requirements for Preventative Controls.
     Breakouts 
    3:30 PM  -  4:15 PM
    Communication through the chain of prevention: Working with consumers

    Attendees will learn --
    * What consumers understand about their role in the food safety chain of prevention
    * What are successful ways to activate health and food safety educators to connect with consumers on home safe food handling
    * How The Story of Your Dinner content can be leveraged to encourage media coverage and social media posting 

    - By Shelley Feist, Executive Director, Partnership for Food Safety Education

     Breakouts 
    3:30 PM  -  4:15 PM
    How well do you know your product's microbial profile?

    How well do you know your product's microbial profile?

    How do you know what bacteria, yeast and molds are lurking in your product? Culture? Would it surprise you to know that we are only able to culture an estimated 1% of bacteria in nature? This presentation will explore the use of microbiomics to explore microbial diversity in your food product, process, environment or raw ingredients.
    Takeaways:
    [1] Learn the definition of a microbiome
    [2] See how DNA sequencing will tell you things previously unknown about your system.
    [3] Provide examples of microbiome applications 

    - By Gregory Siragusa, Sr. Principal Scientist, Eurofins Microbiology Laboratory

     Breakouts 
    3:30 PM  -  4:15 PM
    Packaging Materials- How food safe are they?

    Attendee takeaways:

    • Will be able to understand the general and specific hazards from various packaging materials and their components
    • Will be able to effectively identify the hazards from packaging materials in the development of their food safety plan
    • Will be able to understand the regulatory requirements related to food packaging.

     Breakouts 
    3:30 PM  -  4:15 PM
    Regulatory and Legislative Status of Labeling Policy Issues

    Provide attendees with status of regulatory and legislative activity on key labeling policy issues - bioengineered food disclosure, menu labeling, nutrition facts - from the perspective of stakeholders from across the spectrum. 

    - By Brian Ronholm, Senior Director of Regulatory Policy, Arent Fox LLP - Former USDA official and Congressional staff person.

    Speakers:
     Breakouts 
    3:30 PM  -  4:15 PM
    Taking the Risk out of Allergen Risk Assessment - A Quantitative Approach

    The speaker will cover the evolution of allergen risk assessment from a pure ‘hazard’ to a risk based ‘approach’ and describe new methodology which utilises data from the latest scientific studies. This new allergen risk assessment ‘toolkit’ has been successfully piloted in a wide range of different sectors within the food industry 

    - By Simon Flanagan, Reading Scientific Services Ltd (UK)

    Speakers:
     Breakouts 
    4:15 PM  -  4:30 PM
    Technology Spotlight
     Breakouts 
    4:45 PM  -  5:45 PM
    Plenary Presentation

    Plenary Presentation, How Metagenomic Studies of the Microbiome Will Drive the Future of Regulatory Food Safety Research. By Palmer Orlandi, Sr. Science Advisor Office of Foods and Veterinary Medicine, FDA

  • Friday, December 1, 2017
  •  
    7:30 AM  -  8:00 AM
    Coffee & Networking in Exhibits
    8:00 AM  -  9:00 AM
    Plenary FDA Inspections from the Frontlines: How Best to Prepare in the FSMA Environment
    Plenary FDA Inspections from the Frontlines:  How the Battle Will Unfold and How Best to Prepare. By Shawn Stevens
    Advisory Board Member:
    9:00 AM  -  9:30 AM
    Coffee & Networking in Exhibits
    9:30 AM  -  10:15 AM
    Case History: Creating a Closed-Loop Labeling Process to Improve Traceability & Label Accuracy

    Savencia Cheese is the market leader in specialty cheeses worldwide, producing and distributing its product both domestically and internationally. At the plant level, errors in labeling lead to labor inefficiencies (re-labeling) and increased costs (loss of packaging and additional labor). If an incorrect label is sent to the customer or consumer this affects brand image and may impact cost. Attend this informative session to learn how Savencia Cheese overcame its challenges by:

    • Adopting a standardized and centralized approach to barcode labeling
    • Integrating labeling within its ERP system to leverage the most accurate label data
    • Developing a centrally controlled workflow for the design, review and approval of labels
    • Empowering less-technical users to make label changes including language support
    • Extending labeling templates to co-packers to ensure right data and proper formatting
    • Gaining enhanced visibility and control to accurately track product—via the label—across its global food chain

    Presented by Louise Newswanger, 
Quality Management Systems Coordinator at Savencia Cheese (formerly Alouette Cheese). 

    Louise will share how Savencia’s newly implemented labeling process enables the company to get its fresh, quality cheeses to customers faster and more efficiently than ever—without fear of mislabeling and costly returns.

     Breakouts 
    9:30 AM  -  10:15 AM
    Food Safety Issues Don't Happen in the QA Manager's Office

    This presentation is an overview of common contamination issues that may happen on the production floor. The learners will receive tips and tricks to help teach front line employees to eliminate these common contamination points and build a food safety culture. 

    - By Vicky Waskiewicz, CEO, Safe Food Resources

    Speakers:
     Breakouts 
    9:30 AM  -  10:15 AM
    Implementing FSMA through an Effective Food Safety Team

    This will be an interactive presentation to strengthen communication in food safety teams. At the end of the session, attendees will be able to: 

    • Identify the neurotransmitters that activate during the different ways people respond, interact and influence others
    • Discuss 7 trust-building habits to up-regulate and 7 depleting habits to down-regulate to shift teams from turf protection mode to partnering for organizational success
    • Discuss the 5 most common conversational blind spots to step through to create a stronger team 

    - By Brita Ball, Principal Consultant and Coach, Brita Ball & Associates

    Speakers:
     Breakouts 
    9:30 AM  -  10:15 AM
    Your Approved Supplier Program is the Key to Reducing your Risk
    Your Approved Supplier Program is the Key to Reducing your Risk. - By Organized by Diane Cercle
    Speakers:
     Breakouts 
    10:30 AM  -  11:15 AM
    Ask The Expert: Key Success Factors In Developing a Preventative Food Safety Approach
    Food handlers are both one of the biggest vulnerabilities and the greatest opportunity in creating a safe food supply and delivery chain. But how do we ensure everyone is best prepared and empowered to do the right thing at the right time when it comes to food safety? Developing the right food safety assessment programs ensures proper food safety throughout the food supply and delivery chain, ultimately ensuring public health. At this "Ask the Expert" panel, top testing and assessment experts, food safety professionals and government officials will discuss the importance of testing and certifying food safety managers; best-practices methodology for creating reliable, secure, and legally-defensible exams; what to expect in the FDA's Food Code updates; and how businesses can ensure the public health and corporate long-term business success.
     Breakouts 
    10:30 AM  -  11:15 AM
    Ask The Expert: Validating Your Foreign Material Inspection System

    Validating Your Foreign Material Inspection System - Ask The Experts: Robert Rogers, Sr. Advisor Food Safety & Regulation, Mettler Toledo and James E. Farmer Jr. , Global Vice President, Detectamet

    Speakers:
     Breakouts 
    10:30 AM  -  11:15 AM
    Ask The Expert: What to Do or Not to Do When You Have an Out-of-Spec Environmental Monitoring Sample
    Environmental monitoring is an expected activity to verify effectiveness of certain aspects of a food safety plan, such as sanitation controls and GMP compliance. A robust EMP plan includes contemplation on sampling plans, collecting various types of data (ATP, indicators, pathogens), establishing baselines, establishing performance targets, trend tracking, interpreting what the numbers mean, keeping records, establishing an action plan, and forming a response team. Many EMP plans are developed using cookbook instructions with little emphasis placed on whether the plan is fit for purpose in a given setting. Furthermore, many plans are conceived to simply make a customer happy rather than a robust enterprise to find and control environmental pathogen harborage, such as zone 1 monitoring for pathogens. If performed well, an EMP will occasionally find a site that either has indicator populations exceeding tolerance levels or will have pathogen detection. If pathogens are found, it is frequently difficult to determine if the contamination was due to transient presence or a permanent resident population. This session will be a moderated activity where a handful of hypothetical case studies will be presented, each followed by audience participation to debate actions to resolve the finding. - By Douglas Marshall, Chief Scientific Officer, Eurofins Microbiology Laboratories
     Breakouts 
    10:30 AM  -  11:15 AM
    Ask the Experts: Advanced Strategies for Your Next FDA Inspection

    Ask the Experts:  Advanced Strategies for Your Next FDA Inspection. In this interactive, industry-only discussion group, bring your toughest FDA inspection-related questions, compare notes with your moderator and colleagues on industry inspection best-practices, and learn advanced strategies for protecting your company when FDA arrives.

    Advisory Board Member:
     Breakouts 
    10:30 AM  -  11:15 AM
    Ask The Experts: What if there are red flags in your supplier audit reports?
    Ask The Experts: What if there are red flags in your supplier audit reports? A panel of auditing experts will address your questions and concerns over supplier verification audit reports, including topics such as:
    What are the red flags should you be looking for?
    Are you sure those corrective actions were adequate?
    What can you do if you think a supplier is not compliant?
    Presenter/Moderator:
     Breakouts 
    11:30 AM  -  12:30 PM
    Plenary Closing Panel Discussion: A Culture of Food Safety Success Story
    Plenary Closing Panel Discussion: A Culture of Food Safety Success Story: Victims and Farmers Join Forces to Create a Culture of Food Safety on Leafy Greens Farms - By • Deirdre Schlunnegger, Chief Executive Officer, STOP Foodborne Illness
    • Riley Gustafson, STOP Foodborne Illness
    • Dan Sutton, Pismo Oceano Vegetable Exchange
    • Scott Horsfall, California Leafy Greens Marketing Agreement
    Moderators:
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