Agenda

You can view the individual tracks, Operations, Hazard Detection, Compliance, Supply Chain, Cannabis Quality, Workshops and Plenaries', by using this drop down menu. Select the track and click Go

  Go
  • Optional  Optional
  • Tuesday, October 1, 2019
  •  
    2:00 PM  -  3:00 PM
    Welcome and Key Note Plenary
    East Salon
    3:00 PM  -  4:00 PM
    Plenary Session: Recalls Panel Discussion
    East Salon
    Speakers:
    4:00 PM  -  5:00 PM
    Plenary Session: Food Defense Panel Discussion
    5:00 PM  -  6:30 PM
    Welcome Reception
    Adventure Hall
  • Wednesday, October 2, 2019
  •  
    8:30 AM  -  9:00 AM
    Breakfast Refreshments
    Adventure Hall
    9:00 AM  -  9:45 AM
    Plenary Session: Validation Considerations and Regulations for Processing Technologies
    East Salon
     

    Breakout

    10:00 AM  -  10:45 AM
    The Next Generation of Food Safety Starts with the Right Sanitary Design
    Schaumburg EF
    Recalls, foodborne illness outbreaks, and new regulatory rules are challenging nearly every business across the food supply chain to reevaluate its business and procedures as it relates to sanitation and safety. It has led to a significantly higher-level of internal and external environmental and finished product sampling to test for any traces of contamination. But, are we really getting to the root of the cause of the problem to protect the safety of consumers?In this session will discuss some of the sanitary issues behind the problems across the industry and present proactive sanitary design strategies to help better protect food processors. Where do gaps exist today?Traditionally, sanitation inside food processing facilities has been viewed as a janitorial type service. In many cases, businesses may even have had multiple different internal or external groups managing the sanitation process. This unfortunately leaves a lot of open holes and questions to be answered about the process and approach to food safety as a whole.The new level of complexity around sanitization in today’s world of food processing requires a much deeper level of knowledge and expertise to stay ahead. It’s not only about protecting your business and the people consuming your products today, but having the right experts to help you determine the best solutions for how to better protect yourself tomorrow and into the future. Especially as processing facilities continue to age and new issues arise. Sanitation is both an art and a science, that requires specific microbiological, chemical, safety and technical design expertise to identify potential risks or hazards in each unique environment. From the facility to the equipment to the overall air and water quality, there are endless variables that can impact the effectiveness of sanitation. We will also discuss an ever-growing list of new allergens, bacteria and other viruses like the bird flu or swine flu announced on a weekly basis. These require specific research, employee training and management that can impact a broader sanitary design plan.How to find the right food safety partner or structure a food safety team? What questions to ask?It’s important to find an expert food safety partner or leader who not only understands these variables and how to design custom sanitization programs, but also has the expertly trained staff to help build a proactively monitor, track, report and manage it consistently on a day-t
    Speakers:
    10:00 AM  -  10:45 AM
    The Role of Water Activity in the Food Safety and Modernization Act
    Schaumburg GH
    Water activity has been integral in defining potentially hazardous foods in the US Food Code for many years. With new changes because of the implementation of the Food Safety Modernization Act (FSMA), there may be some question if water activity will continue its important role in ensuring safe and quality products. New FSMA guidelines heavily emphasize preventative measures to reduce or eliminate safety risks. Designing a product with an intrinsically low water activity is the essence of preventative controls, which would indicate that water activity testing will remain a critical tool for food safety. It also opens the possibility for increased utilization of hurdle technology where water activity can be used in combination with other hurdles for even more effective preventative controls. This webinar will provide a review of the role of water activity in meeting FSMA requirements and its importance for monitoring risk-based preventative controls.
    Speakers:
    10:00 AM  -  10:45 AM
    What shall we prepare in this data-driven transitioning time?
    East Salon
    Nowadays, more and more talkings and discussions about data and technology in food safety industry. Admitting that technology could potentially enhance our FSQA system, however, we need to also make sure the risks are controlled, integrity of the FSMS is not compromised. In this session, the presenter will talk more about how to prepare for changes with technology, and what can be avoided from other's experience during the transition. And lastly, what to do with all those records and data received from their automated process.
     
    10:45 AM  -  1:30 PM
    Exhibit Hall
    Adventure Hall
     Optional 
    12:30 PM  -  1:30 PM
    Lunch
     

    Breakout

    1:45 PM  -  2:30 PM
    Bioengineered Food Labelling Requirements: A deep dive into bioengineered crop detection using RTi P
    Schaumburg GH
    While international food trade is growing worldwide, the authorities in each country are setting more and more regulations for ensuring consumer food safety and transparency. Bioengineered (BE) foods are an area where on one hand consumers are asking for more information and on the other hand international trade adds complexities. Across the world, bioengineered food disclosure and labelling is regulated in many countries, including the USA beginning in January 2020. This new regulation supports American consumers who are asking for more traceability and transparency on food products. We are in a world where the amount of bioengineered crops being cultivated and the countries cultivating them is increasing annually. The proper management of bioengineered foods of producers should be addressed concomitantly with proper up stream traceability as well as adequate quality controls with analytical testing tools. This requires a solution that can screen, identify and quantify bioengineered crops to ensure a proper control to provide accurate results to meet regulation, labelling and consumer expectations. Real-time polymerase chain reaction (RTi PCR) is the most recognized tool for detection of bioengineered DNA sequences and recommended by Codex Alimentarious, ISO & EU reference laboratory for bioengineered food and feed. A testing strategy using RTi PCR techniques to meet labelling regulations involves a qualitative screening method to determine the potential for a raw material to contain bioengineered foods, additional tests to identify the bioengineered crops in the sample and for bioengineered crops identified, have a quantitative method to determine the % present are also available as next steps if desired. This presentation will highlight the evolving regulatory world of bioengineered foods and a testing strategy using RTi PCR techniques to meet the forthcoming labelling regulations.
    Speakers:
    1:45 PM  -  2:30 PM
    Drafting your Food Safety Hiring Strategy for the next 10 years
    East Salon
    1. Implore Food Safety leaders to take ownership over their Food Safety talent acquisition strategy. R&D, Food Safety and other technical leaders within food, beverage, ingredient and flavor companies are more inclined to abdicate hiring methodology and strategy to their counterparts in HR and Talent Acquisition. We'll implore those in attendance to take ownership over the strategy and to be the tactical lead on hiring for their team - it's highly recommended to turn over the tactical to an internal TA team or a specialist recruitment firm like ours, but OWN the strategy. 2. We'll provide specific details to what the job market for Food Safety talent looks like. Skills shortage in candidates Candidates with skills in high demand Cost of openings Cost of wrong hire Tenure gaps - how much time has already been lost not developing a proactive "farm system" of talent. 3. Strategic take-aways IDENTIFY top talent - how to map out candidate pools for each critical function on your team. Methods for outreach - the game has changed in how to connect with candidates. ASSESS top talent - once engaged, how do you determine right fit? How do you assess motivation, cultural, technical fit? Emotional intelligence? Malleability? Business aptitude. CAPTURE top talent - now that you've got your sights on someone, how do you bring them into the fold? How do you position your own "personal brand" as a Food Safety leader so that you attract and retain top talent? PRIMARY THEME Empowering Food Safety executives in attendance to take ownership of the following: 1. Their own personal brand and credibility. By doing this, you create a gravitational pull with top candidates in the market that want to work with you, want to learn from you, and want to develop their careers with you. 2. Take ownership of the Talent Acquisition strategy for their team rather than abdicate the work to HR. SECONDARY THEME For those in attendance looking to own their role in developing strong teams, we'll provide: 1. Short-term and long-term tactics and strategies to IDENTIFY, ASSESS and CAPTURE top talent in Food Safety & Quality.
    1:45 PM  -  2:30 PM
    Taking an Aggressive Approach to Sanitation: Planning for a Contamination Event
    Schaumburg EF
    Our knowledge of pathogens is increasing, and we now know that it can be commonplace to have pathogens in our facility. Increasingly sophisticated environmental monitoring programs have taught us this. Pathogens are something we need to accept and control as they can certainly contaminate our products. This new paradigm of our environmental monitoring programs have given us better understanding of our risks and greater ability to react to occurrences. The questions are: what happens when things go wrong, how do we fight those battles and what are the proper tools to employ to recover.We will review what a sanitation method needs to do to be effective. This cannot be minimized when evaluating options. We will review a few different offerings in sanitation to decontaminate and discuss where and when each can be appropriate. We’ll also cover how to analyze a sanitation system to assess the likelihood of an event. A contamination issue can just as easily shut down our facilities and some would argue that it would be a likely outcome. The risk analysis of a contamination event would score as high severity and often a likely risk, meaning this needs to be addressed.Our discussion will then center on how to plan for recalls and other business interruptions. How do we plan to react a Listeria, Salmonella, or other pathogen event? This discussion will review how to set up a decontamination plan: what should be included, expected timelines, staffing requirements in a decontamination event, equipment requirements, how to contain an event, and how to execute a thorough decontamination. Lastly, we’ll also discuss the proactive steps to take to make this a planned situation instead of a reactive situation. We want the audience to be prepared to aggressively approach a contamination event, ideas on how to rank their options, how to be prepared to implement on a moment’s notice and in an organized and cost-conscious manner. We want the audience to have a well-thought plan so they can develop a mock / emergency decontamination just as they have mock recall plans in their organizations. They also need to understand that they cannot solely rely on sanitation companies for exclusive labor and must have their own personnel ready to react to events.We then end the session with a question and answer period and group discussion among the audience.
    Speakers:
    2:45 PM  -  3:30 PM
    Beyond Meeting the FSMA Regulation, the Business Case for PCQI
    East Salon
    Investing in robust training can result in measurable business impact, beyond reducing liability or checking the FDA’s regulatory boxes. In our discussion, we will highlight how the PCQI training can be utilized at a facility to help increase worker productivity, decrease risks to the company and customers, and improve food safety culture. We will discuss real world scenarios of motivational challenges to changing food safety culture. In addition, we will have a group activity that will include a real-life example of how to change food safety culture through motivational learning. Beyond meeting the regulation, companies should train at the PCQI level to safeguard a company’s product quality, brand, and customer base. The fewer food safety-related claims you have the more that can be saved in costly recalls, loss of current or potential customers, and brand’s reputation. A company with a robust safety culture has a competitive advantage over competitors who are laxer in their food safety and may suffer financially and reputationally from recalls and customer quality assurance complaints. In an era when customers are seeking more information about the food they consume, being a trusted food safety brand can make a company stand above the crowd. In addition, consistent training can help with internal culture change and worker productivity. Working on hazard analysis and defining preventive controls requires that employees show critical thinking and problem-solving skills. Team members taking a curriculum with standardized material and consistent learning objectives can reflect together to identify and document gaps and corrections to practices or processes. They can quickly apply their learning for more accurate analysis of the components of the food safety plan. This is the true impact from investment in high quality instruction.
    2:45 PM  -  3:30 PM
    Effective Use of Chemicals
    Schaumburg EF
    2:45 PM  -  3:30 PM
    Laboratory Accreditation and Associated Risks
    Schaumburg GH
    Developing a management system in a laboratory is always challenging, this is especially true for Food Testing Laboratories due to the risk involved. The process approach to many ISO/IEC 17025:2017 requirements now gives the laboratory to ability to control the approach through risk-based thinking. The concept of risk-based thinking is not new to laboratory compliance, but in the past has been incorporated in part by the specificity of requirements within the standard. This short talk will review some common risks and ways that laboratories may minimize or eliminate those risks.
     
    4:00 PM  -  5:00 PM
    Plenary Session: Food Safety Think Tank - Disruptive Food Safety Technologies
    East Salon
    Advisory Board Member:
    5:00 PM  -  6:30 PM
    Reception
    Adventure Hall
  • Thursday, October 3, 2019
  •  
    8:00 AM  -  9:00 AM
    Breakfast Refreshments
    Adventure Hall
    9:00 AM  -  10:00 AM
    Plenary Session: FDA Panel Discussion on the Third-Party Certification Program (TTP)
    East Salon
     

    Breakout

    10:15 AM  -  11:00 AM
    A Novel Detection Method of Shiga-Toxin-Producing E. coli and Salmonella in Agricultural Water
    Schaumburg GH
    Fresh produce is one of the leading causes of foodborne illnesses in the United States. A wide variety of fresh produce has been associated with Shiga toxin-producing Escherichia coli (STEC) and Salmonella outbreaks. The microbiological safety of fresh produce products remains challenging due to the open nature of fresh produce production which makes it susceptible to contaminations from multiple sources including soil, water, biological amendments, and wild animal activities. Agricultural water has been frequently implicated as source of contaminations, including the two major E. coli O157:H7 outbreaks associated with romaine lettuce in 2018. In addition, fresh produce can become contaminated with pathogenic microorganisms during postharvest treatment through poor hygienic conditions such as contaminated rinsing water and equipment. Therefore, it is crucial to adopt effective monitoring method for agricultural water sources and production environment. However, the detection and isolation of STEC and Salmonella presents a technical challenge necessitating time-consuming and costly laboratory procedures that often exceed the technical and financial capabilities of many small growers and reference laboratories. In this study, we have developed a colorimetric screening test for STEC and Salmonella based on a highly selective enrichment medium developed by Paradigm Diagnostics and University of Minnesota. The test has been adapted to microporous filtration membranes and environmental swabs to permit screening of agricultural water and environmental surfaces. The test is suitable for detection of several Salmonella serotypes and the major STEC strains regulated by USDA. The time to detection is twenty hours and the limits of detection (LOD) are 1-14 CFU/mL for agricultural water, and 1-300 CFU/cm2, 8-200 CFU/cm2, 3-200 CFU/cm2 for stainless steel, ceramic and high-density polyethylene plastic surfaces respectively. Confirmation of isolates can be performed utilizing appropriate PCR probes or selective differential agars.
    10:15 AM  -  11:00 AM
    Ask the Experts: What to do when there are Pathogens Everywhere!
    Schaumburg EF
    10:15 AM  -  11:00 AM
    Lessons Learned from Food Defense Intentional Adulteration Vulnerability Assessments
    East Salon
    The FDA requires a vulnerability assessment under the IA Rule. This session will focus on lessons learned from the speaker’s facilitation of almost two dozen intentional adulteration vulnerability assessments and preparation of subsequent food defense plans. The program will answer the following critical questions for the many companies who have yet to perform the required vulnerability assessment under the IA Rule:•Who are the right people to involve in planning and executing the vulnerability assessment?•What information should be prepared in advance of getting a vulnerability assessment team together for the process?•What does it mean to use the Key Activity Types and what other questions need to be answered in order to identify an “actionable process step” under the IA Rule?•How do you move from documenting the vulnerability assessment results to developing a fully compliant food defense plan?•What does a company do if it already has a food defense plan for other purposes such as SQF or BRC certification/compliance?•What is the role of physical security and foundational programs in terms of a comprehensive food defense posture?•What types of records might satisfy the record keeping requirements of the IA rule and how should these be presented in the food defense plan?•What types of mitigation strategies are companies employing and what can be drawn from the FDA’s mitigation strategies database?The program will inform attendees as to the lessons learned from a multitude of regulated food facilities which can be applied to vulnerability assessments yet to be conducted as well as food defense plans which have already been prepared but not yet come under FDA scrutiny. It is an excellent opportunity to get some practical information to conduct more efficient vulnerability assessments and gain more value to protect against acts of intentional adulteration.
    Speakers:
    11:15 AM  -  12:00 PM
    Creating effective training programs in food manufacturing
    Schaumburg EF
    Create an effective hands-on, possibly bilingual training program that meets compliance in food manufacturing environments. Learn about tools and resources that are easily available. How to incorporate other languages into your program.
    Speakers:
    11:15 AM  -  12:00 PM
    Market Incentives for Safe Foods: The effect of food recalls on food industry firms’ stock prices
    East Salon
    At the conclusion of this session, participants will be able to identify the impact of a food recall on publically traded firms’ stock market prices, and to describe how this impact can vary due to both characteristics of the recall event and the firm issuing the recall.
    Speakers:
    11:15 AM  -  12:00 PM
    The Use of Strain Typing in Environmental Monitoring - Will it Hurt or Help?
    Schaumburg GH
    All food companies struggle with controlling pathogens in the food processing environment. Relying upon standard environmental monitoring programs, companies have no way of knowing whether positive pathogen findings in the processing environment are resident or transient. The use of stain typing, such as Whole Genome Sequencing, can solve this dilemma. Learn about the risks and rewards of using these cutting-edge techniques.
    Speakers:
     
    12:00 PM  -  1:00 PM
    Exhibit Hall
    Adventure Hall
    12:00 PM  -  1:00 PM
    Lunch
    Adventure Hall
    2:00 PM  -  2:30 PM
    Exhibit Hall
    Adventure Hall
     

    Breakout

    2:45 PM  -  3:30 PM
    Allergens: Testing, Mitigation, Management
    Schaumburg GH
    2:45 PM  -  3:30 PM
    Developing and Maintaining an Effective Sanitation Workforce
    Schaumburg EF
    Advisory Board Member:
    2:45 PM  -  3:30 PM
    Supply Chain Transparency Panel Discussion
    East Salon
    Supply chain transparency is rapidly becoming a priority ●Enterprises realize the advantages of having and sharing certain information with trading partners and consumers. ■connect with consumers, ■build trust, ■achieve better visibility to all parts of the supply chain to drive improvem
    Speakers:
     
    3:45 PM  -  4:30 PM
    Closing Plenary
    East Salon
Top