2018 Agenda

  • Optional  Optional
  • Fee  Fee
  • Wednesday, May 29, 2019
    8:00 AM  -  8:30 AM
    Registration and breakfast
    8:30 AM  -  8:45 AM
    Opening Remarks
    8:45 AM  -  9:30 AM
    FDA's Update on Implementation of the Food Safety Modernization Act

    Presented by: Andrew J. Seaborn, Supervisory Consumer Safety Officer, Division of Import Operations, ORA, FDA

    9:30 AM  -  10:15 AM
    FDA's Update on FSMA's Preventive Controls implementation

    Update and review of FSMA's Preventive Controls implementation from the perspective on the Supply Chain

    Presented by: Priya Rathnam, Supervisory Consumer Safety Officer, Center for Food Safety and Applied Nutrition, FDA

    10:15 AM  -  10:45 AM
    FDA Town Hall Meeting

    A question & answer setting for attendees to ask FDA questions related to FSMA.

    10:45 AM  -  11:15 AM
    Coffee Break & Networking
    11:15 AM  -  12:00 PM
    Food Fraud - Threats, Impacts & Combat

    The impact of fraudulent products in the food and beverage industry is substantial, just one instance can lead a business to bankrupt and have dramatic consequences on public health. The cost for the food industry exceeds $10 billion per year and impacts 10% of commercial products sold.

    At Nestle, the largest food company in the world, operating in 86 countries and working with suppliers from all over the world we take food fraud extremely seriously. We, like other multinational and national food companies, are engaged in the Global Food Safety Initiative GFSI program and have established a global food fraud prevention program dealing with economically motivated adulteration.

    Economically motivated adulteration encompasses different type of food fraud such as dilution, concealment, dilution, mislabeling or counterfeiting. To keep these risks under control it is critical to identify, review and set a management system in place. This management includes among others understanding the risk factors by building awareness internally and externally, promoting best practices, development of prevention plan with vulnerability assessment, mitigation plan and continuous review. Transparency in the supply chain, supplier audits and raw material specifications as well as robust analytical set-up are also additional elements to consider. Analytical techniques joined with statistical analysis provide new tools that help to prevent food fraud today and will help even more tomorrow with the evolution of the technologies although it will never replace fully proper transparency and traceability requested by consumers.

    Our presentation will overview food authenticity and the real risk vs. the consumer perception attached to transparency in the supply chain. Additionally, we'll cover processes and planning for adulteration management (including the overview of Nestle management system for adulteration) and Analytical Solutions and steps to combat food fraud today and tomorrow.

    Presented by: Fabien Robert, Director, Nestle Quality Assurance Center (NQAC Dublin)

    12:00 PM  -  12:15 PM
    Technology Spotlight

    Ingredient Standards and Supply Chain Integrity
    Food supply chains continue to become longer, more complex, and global. This complexity increases the opportunities for miscommunication and disagreement, particularly between organizations that have different ingredient specifications, quality control processes, and monitoring systems. The most effective way of harmonizing expectations along the ingredient supply chain is for each organization to align their requirements and practices with a recognized independent standard that defines the characteristics necessary for an ingredient to be “food grade.” The Food Chemicals Codex (FCC), published by USP, has been providing these standards since 1966. The FCC contains more than 1200 monographs for chemicals, processing aids, and other ingredients. Each monograph includes detailed specifications for an ingredient and the analytical methods and acceptance criteria needed to determine if a particular sample meets these specifications. Many of these documentary standards are accompanied by reference materials that can be used to validate the reliability of laboratory results. The FCC is regularly updated to include new standards and modernized methods to ensure that it continues to serve as a vital resource for protecting the integrity of the ingredient supply chain.

    Presented by: USP new logo

    12:15 PM  -  1:15 PM
    Lunch & Networking
    1:15 PM  -  2:00 PM
    Preparing for your FSMA Audit

    As consumers are becoming increasingly aware of the safety and origin of the food they eat, FDA has promised to implement the Third Party Accreditation Rule. This rule allows for standards to be set in an effort to apply private and public resources in the oversight of food safety systems in a modernized regulatory environment.

    In conjunction with the Third Party Accreditation Rule, the FDA FSMA Final Rule on Foreign Supplier Verification Programs (FSVP) for Importers of Food for Humans and Animals requires that importers perform certain risk-based activities to verify that food imported into the United States has been produced in a manner that meets applicable safety standards. The rule, with first compliance dates that began on May 30, 2017, is the result of outreach to industry, consumer groups, the agency’s federal, state, local, tribal, and international regulatory counterparts, academia, and other stakeholders.

    In response, FDA has partnered with recognized Accreditation Bodies with the objective of developing a voluntary program to evaluate Certification Bodies on an independent third-party basis to determine their compliance with the requirements of FDA regulations; the international standard ISO/IEC 17065, Conformity assessment – Requirements for bodies certifying products, processes, and services; and pertinent certification scheme requirements. Certification Bodies that comply with such requirements will be recognized as Accredited Certification Bodies to conduct food safety audits and issuing of certifications on foreign food suppliers in accordance with FDA–FSMA - Foreign Supplier Verification Programs on a voluntary basis.

    By providing Certification Bodies with the opportunity to execute foreign supplier audits under this pilot accreditation program, the third party audit service provider community enhances the rigor of such audits and improves the safety of imported foods.

    Presented by: Josh Grauso, Senior Manager, Food Safety & Quality System Audits and Barbara Raiji, Business Development Manager, UL Registrar LLC

    2:00 PM  -  2:45 PM
    Modernizing Supplier Assessments, Verification and Audits

    It should be no surprise that auditing and inspection are key steps in the initial and ongoing assessment of the supplier base. This is a cornerstone activity to both certification and regulatory compliance to FSMA and comparable regulations. These activities need to be conducted during the initial vetting of a supplier, and continue throughout the course of the relationship. Too often retailers and suppliers approach the topics of supplier inspections and supplier verification as siloed activities, which can introduce gaps in the evaluation process. In order to ensure food safety, best in class organizations seamlessly integrate these two activities to drive efficiency, speed up the process, and reduce the risk of incomplete information. Consistency, timeliness, and efficiency can make the difference between a successful supplier relationship and a risky endeavor.

    We will dive into some best practices from the BRC Global Standards to address real world challenges faced by suppliers and retailers alike. Whether you are a new food start-up, established manufacturer, a major retailer, or a certification body; timely and thorough assessment of suppliers is essential to conducting business. So how exactly can you establish and sustainably execute best practices for supplier verification in a streamlined way, without adding unnecessary time and complexity to your organization?

    Presented by: Sebnem Karasu, Global Account Director, BRC, and Shaun Bossons, Chief Revenue Officer, Trace One

    2:45 PM  -  3:00 PM
    Technology Spotlight: Consumer Assurance? It's in our DNA

    Consumers want independent assurance that the food they are eating is safe and free from genetic modification, is sustainably sourced and is exactly as it claims to be on the packaging. Through the DNA1 Assurance mark,  products  carry a QR Code that provides information to help consumers make important choices regarding what their family should eat. This means that we can drive consumer trust in brands, while reducing the risk of costly recalls for manufacturers.

    Presented by Simon Batters, Vice President of Technology Solutions, LRQA


    Sponsored Presentation by:  

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    3:00 PM  -  3:30 PM
    Coffee Break & Networking
    3:30 PM  -  4:15 PM
    Break Out Session: DECERNIS

    Presented by: Patrick Waldo, Assistant Director, Special Projects, DECERNIS
    3:30 PM  -  4:15 PM
    Break Out Session: Regulatory Considerations for Food Contact Substances
    Companies that manufacture items that will contact food, but are made of plastic, stainless steel, or other non-edible materials, are curious about how the Food Safety Modernization Act will affect their business. In the FSPCA Foreign Supplier Verification Programs training for human and animal food, it is said that imported food-contact substances will be regulated in the same way as food. The intent of this regulation is to avoid unscrupulous use of unapproved colors, additives, and materials in food contact substances imported from around the globe. The FDA recently released a guidance document on this subject, the high points of which will be covered in this presentation. Domestic production is not covered by this regulation, but what should a prudent food safety and regulatory specialist require of suppliers to approve them for food-contact items? Questions related to this topic that have been answered by the FDA’s Technical Assistance Network will be included in this presentation. Industry best practices will also be discussed. Crowd-sourced, proven strategies for getting purchasing approval from management for a higher-priced, better-vetted version of an item will be included to arm attendees with practical knowledge they can use upon their return to work. We will include some common misconceptions about what FSMA is, and is not, in relation to food-contact substances, and the truth related to these topics (with corresponding regulatory references) will enlighten attendees and increase their understanding of this crucial aspect of supply-chain management.

    Presented by Erika Miller, D.L. Newslow & Associates
    3:30 PM  -  4:15 PM
    Break Out Session: TQM in food Safety Supply Chain journey: Lessons learned
    • Supplier assessment framework based on WCM best practices
    • Performance tracking system
    • Daily management of supplier improvements

    Presented by: Alexander Bromage, Global Food Safety and Quality Director, Tetra Pak Services
    4:15 PM  -  5:00 PM
    TRUST…..BUT VERIFY: 2018 FSMA Focuses on Supplier Verification Activities

    Supplier Audits Take Center Stage in FSMA Implementation. 

    The Preventive Controls rules provide various options for supplier verification activities that will be the focus of the 2018 Supplier Meeting.

    The PC rules and FSVP require producers to evaluate their supply chain for potential hazards, and where applicable, employ periodic testing or audits to ensure product safety. The food industry has long recognized the value of auditing suppliers, and while there has been a significant spike in the use of third party audit programs such as GFSI, a large portion of industry still utilizes internal audit programs to ensure suppliers are meeting both safety and quality specifications.

    FSMA builds on that premise by requiring an onsite audit when a serious hazard is identified that is only controlled by the supplier. The rules provide a broad definition of the “Qualified Auditor”, that must execute the audit and describes the general requirements for the onsite audit and audit report. Both 2nd and 3rd party audits are acceptable as long as they meet the criteria outlined in the rules.

    In this Panel Discussion, experts from FDA, the auditing industry and the food industry will look at the criteria for supplier audits and auditor qualifications and address the following key questions.

    1. What is the scope of “the applicable (FDA) regulations” an audit must cover?
    2. What are the “implementing records for the hazard of concern”?
    3. What types of auditor training are available for 2nd party auditors?
    4. What does “audit conclusion” include?
  • Thursday, May 30, 2019
    8:00 AM  -  8:30 AM
    Breakfast & Networking
    8:30 AM  -  9:15 AM
    Blockchain Panel Discussion

    This blockchain panel discussion will

    * address fact vs. fiction about blockchain
    * discuss the "why" behind the concept's popularity
    * forecast how it will affect the food industry


    Simon Batters, Vice President of Technology Solutions, Lloyd's Register

    Melanie Nuce, Senior Vice President, Corporate Development & Innovation, GS1 US

    Kathleen Wybourn, Director, Food Safety Solutions, DNV GL - Business Assurance

    Darin Detwiler, Director: Regulatory Affairs of Food and Food Industry, Northeastern University (Moderator)

    9:15 AM  -  10:00 AM
    Sanitary Transportation: What is Required and What is Preferred

    FSMA’s rule on Sanitary Transportation establishes requirements transportation, training and record keeping. In this session you’ll get an overview of the rule, when it applies and what the requirements are. Learn the roles and responsibilities of each link in the supply chain and when exemptions may apply. Get practical take-home ideas that go beyond basic FSMA requirements toward meeting customer expectations.

    Presented by: Cathy M. Crawford, President, HACCP Consulting Group

    10:00 AM  -  10:15 AM
    Tech Spotlight: Leveraging Food Safety & Fraud Intelligence to Enhance Your Supply Chain Visibility

    BSI’s food safety and fraud risk intelligence solution, SCREEN, provides vital data and analysis on top threats and trends around the world. Coupling this intelligence with BSI’s audit management solution, Supplier Compliance Manager, enables organizations to gain complete visibility into their global operations, ensure supplier compliance, and better protect their supply chain and customers.

    Speaker: Brittney De Stefano, Business Development Manager, BSI

    Presented by: 


    10:15 AM  -  10:45 AM
    Coffee Break & Networking
    10:45 AM  -  11:30 AM
    Break Out Session: Alpha-Numerical Quality Code for the Food Supply Chain
    We will present a robust, modular and product sensitive method to monitor and encode food quality along the supply chain. The attendees will learn i) the importance and effects of temperature monitoring in the supply chain, ii) how critical the precooling process is for fresh produce and iii) how an alpha-numerical, easy to read code can be used to encode both product and transport quality in the food supply chain.

    Presented by: Ismail Uysal, Ph.D. Assistant Professor, Director, University of South Florida's RFID Lab for Applied Research.
    10:45 AM  -  11:30 AM
    Break Out Session: Managing Clean Label-Case Studies on Capacity, Ingredients & Unquantifiable Costs
    This session will use real-world case studies to help demonstrate strategies to develop creative solutions when working with cost-prohibitive ingredients, mitigate long lead times and communicate the operational realities to your customers. Attendees will learn the most effective way to engage with a factory and how to address pricing, lead time, and plant audit. How to develop the best strategies for negotiating a contract, accounting for important factors such as line loss and indemnification will also be addressed. Attendees will leave with an understanding of how to properly vet a co-packer, keeping in mind elements like certification levels, processing requirements and MOQs.

    Presented by: Will Lennon, Chief Operating Officer, Imbibe
    11:30 AM  -  12:15 PM
    Break Out Session: Managing Quality in the Supply Chain: It’s All About the Data

    One of the most challenging tasks in today's food industry is managing and monitoring quality throughout the supply chain. Keeping a close, data-driven eye on safety and quality is not only important from a regulatory standpoint, it is also critical to maintain the integrity of your brand.

    Presenters from FoodLogiQ and Dave & Busters share their best practices for capturing, monitoring and analyzing quality and safety data from supplier to consumer. Highlights of the session include:

    • Approaches and best practices to managing data and documentation.  
    • Tips on creating a process for capturing quality incidents and communicating directly with suppliers.
    • Leveraging quality data to make more informed supply chain decisions.   

    Presentation Topics: Supply Chain Quality, Supply Chain Visibility, Supplier Management

    Presented by: Elizabeth Pierson, Quality Assurance Coordinator, Dave & Buster's, and Katy Jones, CMO, FoodLogiQ


    11:30 AM  -  12:15 PM
    Break Out Session: The Role of Chemistry Testing in FSMA Compliance

    The Food Safety Modernization Act (FSMA) is a shift in the philosophy of protecting the US food supply from improving supply chain safety by reacting to incidents, to improving supply chain safety by using preventive measures of potential risks. This involves conducting risk-assessments to identify potential issues, monitoring those risks, and having a proper response plan.

    When thinking about FSMA, a natural tendency is to first think of the microbiological safety angle; however, the chemical safety of the foods must also be maintained from risks of allergens, mycotoxins, and other chemical undesirables. As FSMA becomes more entrenched, the use of and relationship between internal & third-party labs will evolve as the volume and types of tests being performed grow and evolve, and also how test results are interpreted. This is further challenged as economically motivated adulteration (EMA) is also included in FSMA.

    The main categories of chemical hazards and EMA is causing everyone to take a closer look at assessing those risks and at monitoring these risks using reliable, defensible, and objective testing. Discussed here will be how to assess these potential risks and how proper testing fits into this process to help assure a safer food supply for us all.

    Presented by: Sneh Bhandari, Ph.D., Director Chemistry Research, Silliker, Inc. - Mérieux NutriSciences

    12:15 PM  -  1:15 PM
    1:15 PM  -  2:00 PM
    Building Supply Chain Efficiencies Within a Fast-Growing Business

    What drives a company to pursue supply chain efficiency? There are many motivating factors, including time and money savings; FSMA requirements and the company’s need for compliance and farm-to-fork traceability; and concerns about potential consumer health risks following a product recall and the subsequent harm to the seller’s brand.  Frozen produce company Seal the Seasons explains what prompted their journey to supply chain efficiency, how they managed it, and the amazing results including:

    • Developing a system that focuses on the prevention of a product recall before the product ever makes it to distribution.
    • How supply chain events are being communicated to key stakeholders in real time.
    • A comparison of a product lab sampling process before-and-after the use of a streamlined, technology solution.
    • The exploration and expansion of vendor relationships through education and online training.

    Presentation Topics: Supplier Management

    Presented by: Bryan Cohn, Vice President, Seal the Seasons, and Gina Kramer, Executive Director, Savour Food Safety International

    Advisory Board Member:
    2:00 PM  -  2:45 PM
    Risk Assessment in Supply Chain

    Presented by: Chris Domenico, Territory Manager, North America, Safefood 360


    2:45 PM  -  3:30 PM
    Leveraging your Specifications to your Greatest Advantage
    Specifications can be key documents used to communicate key quality and food safety parameters. Attendees will learn about what parameters should be included as best practices for writing and managing supplier and/or purchasing specifications, differences to include when dealing with international suppliers, and also discuss alternatives to specifications.

    Presented by Elise Forward, President and Principal Consultant of Forward Food Solutions
    3:30 PM  -  4:15 PM
    The 3 questions you should be asking your suppliers about food safety
    Your customers trust that you’re selling them a high-quality product that’s safe, secure and pathogen-free. Can you say the same about those you buy from? Don’t let your suppliers put you at risk of a recall or damage to your brand. Before you sign that next P.O., you should take the time to ask your suppliers how they ensure the safety of their products. Your brand – and your customer’s health – depends on it.

    It’s not enough to ask suppliers whether they follow food safety best practices, but get into the specifics. In this session, we’ll draw from Birko’s 65-year experience to share what you should consider before you make your next purchase, and the questions you should be asking of your suppliers. Can they also provide documentation of their processes? Do they have a culture of food safety? As well as, do you have controls in place to assist in protection your supply chain?

    While it may be convenient to ‘do what’s always been done’ or choose a supplier based on price, there are critical questions you must be asking – and seeking evidence to fully document the safety of the products you are procuring.

    Presented by: Miles Murphy, Birko
    4:15 PM  -  4:30 PM
    Closing Remarks
  • Friday, May 31, 2019
    8:30 AM  -  4:00 PM
    Food Defense Workshop _ Post Conference Workshop
    This training course is the hallmark of Food Defense. It includes training to educate employees and management on how to protect the food supply from intentional and deliberate contamination or sabotage from terrorist groups, disgruntled workers or someone playing a hoax. It is critical and imperative that companies and facilities are prepared for whatever crises may occur within their organization. Companies are legally required to perform a vulnerability assessment and take steps to protect food that is considered at-risk for intentional adulteration, such as bulk storage and shipments. This training includes multiple scenarios of actual workplace incidents including discussion as to the best way to handle various situations. This is a very hands-on training that keeps everyone motivated to learn various procedures to protect the food in their plant or store and to be more aware of their everyday surroundings. Who Will Benefit All businesses, whether in large, metropolitan areas or in rural areas, will benefit from this workshop. It is important for a wide range of people including: anyone who is at the front desk greeting the public, those who work long hours and may be leaving the office late at night or offices where parking may be in a place of low visibility, just to name a few. Plant managers and restaurant workers who open or close are especially vulnerable as well as those who handle money or business deposits. A company’s survival could depend on how prepared they are in preventing and/or responding to various disasters. What You Will Learn • Situational Response: Product Tampering & Threat Response Workshop • Understating Crime and Terrorism • FDA Food Safety Modernization Act (FSMA) • Understanding GFSI Food Defense Audit requirements • Developing Your Facility General Security Plans and Programs • Handling Crisis Management and Hostile Situations • Crisis Management with Interactive Workshop • How to Conduct Internal Tampering Investigations Instructor: Rod Wheeler, Global Defense Food Institute
    Fee  Optional 
    8:30 AM  -  3:00 PM
    Foreign Supplier Verification Workshop _ Post Conference Workshop
    The Foreign Supplier Verification Program, or FSVP, is one of the seven rules that make up the Food Safety Modernization Act (FSMA). The final rule for FSVP was published in November 2015 and deals with the requirements surrounding food safety of imported goods intended for human and/or animal consumption in the U.S. 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 onsite 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 – as will be discussed in this course. This one day workshop will take a look into the requirements of the FSVP, including the definitions of terms such as “importer” and “supplier,” the responsibilities of each party in the food chain, and actions that foreign suppliers need to take to ensure their products are considered safe and acceptable for distribution in the U.S. food chain. At the end of this workshop, participants will have a better understanding of: • Overview of definition of terms such as supplier and importer as they relate to the FSVP • Overview of the law, as well as assistance with determining appropriate compliance activities for their business • Overview of best practices and practical applications related to the regulation • Dates and requirements for records to demonstrate compliance A light breakfast, lunch, and refreshments will be provided.
    Fee  Optional 
    8:30 AM  -  3:30 PM
    (Saturday, June 1, 2019)
    Principles of Internal Auditing, Supplier Auditing & Management Program _ Post Conference Workshop
    This two-day workshop educates attendees on the performance of internal audits, supplier audits and the principles of Purchasing and Supplier Management best practices. Day one focuses on reviewing fundamentals and basic steps critical for internal auditors. This includes forming and asking questions, opening and closing meetings, writing non-conformances, preparing reports and an introduction to process auditing. Auditing concepts are applicable to numerous internal and external auditing approaches, including those compliant with HACCP, GFSI approved schemes (i.e. FSSC, IFS, BRC, SQF, etc.), ISO standards, and specific company second party (i.e. suppliers, corporate programs, etc.) standards and protocols. Class content and specifics are adapted based on the needs of our workshop attendees, as well as, case studies discussed are focused on their particular industries. The standard currently used by the company or the future standard to be implemented is also discussed during this workshop. Day two will focus on supplier auditing and management program. With the advent of several different FSMA compliance dates, many companies now need to audit their suppliers. The need for supplier audits may arise because the suppliers are not voluntarily audited to GFSI-approved food safety management schemes (or CPOs), or because the supplier is responsible for controlling a SAHCODHA* hazard. The supplier approval requirements of the Preventive Controls regulation (21 CFR 117 Subpart G) require an annual on-site audit if SAHCODHA hazard(s) are being managed by the supplier; the challenge is to effectively perform this function without paying a prohibitive cost to use a “qualified auditor”. Upon completion of this workshop, participants will receive a certificate that states they have attended training in the principles of performing supplier audits, with a focus on preparation for FSMA Preventive Controls audits (21 CFR 117 and 507). This is training in the auditing function, which is one way to become a “qualified auditor�� under FSMA. This workshop is a must for any person expected to perform internal audits and/or supplier audits, whether that audit is for GMPs (Good Manufacturing Practices), Preventive Controls for Human or Animal Food, or another standard. All FDA regulations require that audits be performed by qualified auditors. Take this course and learn the skills needed to be a qualified auditor under the Food Safety Modernization Act (FSMA).
    Fee  Optional