Food Safety Summit 2009 Brochure - (Page 5) Food Safety Summit paid attendees have the chance to choose from one of four practical pre-con workshops covering important aspects of food safety practices. Each Workshop covers an in-depth analysis of a specific issue of food safety and gives attendees opportunities to dig deep and discover how issues are dealt with at other organizations. These workshops can be booked as part of any 2- or 3-Day Registration that includes Sunday or Monday activities. Space is very limited, so register early! PRE-CONFERENCE & WORKSHOP PROGRAMS FULL-DAY WORKSHOP Sunday, April 26, 8:00 a.m.- 5:00 p.m. / Monday, April 27, 8:00 a.m .- 5:00 p.m. P101 SERVSAFE® TRAINING AND CERTIFICATION Peter Good, CFSP, President, Peter Good Seminars Managers need to know food safety and the critical importance of its role. And they need to learn how to share food safety knowledge with every employee. ServSafe gives them the knowledge and tools to do just that. Some of the concepts managers will understand with ServSafe training include: sanitation; the flow of food through the operation; and sanitary facilities and pest management. Finally, your managers will cover the way to keep employee training ongoing, to keep food safety working in every location. ServSafe is the training that is learned, remembered, shared and used. And that makes it the strongest food safety training choice for your operation. This course will be presented by Peter Good, a nationally recognized ServSafe® trainer with over 20 years experience in training trainers for companies such as McDonald’s, Brinker International, Whataburger and Chick-Fil-A, Inc. He is formerly Director of Education for the Illinois Restaurant Association and has conducted dozens of “train-the-trainer’ workshops for the National Restaurant Association. Servsafe® training is not included in any other conference packages. This fee includes two 8 hour Servsafe specific training days (Sunday and Monday), box lunch each day and certificate of qualification upon completion. There is limited seating for this course. Servsafe training fee does not include access to any other Summit educational content. You may purchase other registration packages in addition to this Servsafe package. Special Note: This course qualifies for a total of 16 hours of continuing education credit, of which 4 hours is “Train-the-Trainer”, and includes the Servsafe® Certification Exam and Certificate. The “Train-the-Trainer” portion of the seminar is designed for those who have passed the first 12 hours of the course with a score of at least 90% and are now ready to train others. As a trainer, you’ll walk away with top-quality tools and ideas for training your own staff and for developing relationships within your organization. Attendees are required to attend the entire 16 hours of education. A minimum of 25 people are required in order to hold the training, with a maximum number of 40 people allowed, first-come, first-served. HALF-DAY WORKSHOPS Monday, April 27, 1:00 p.m.-5:00 p.m. P102 NEW AND INNOVATIVE TECHNOLOGIES FOR FOOD SAFETY Convener: Gustavo V. Barbosa-Cánovas, PhD, Professor, Department of Biological Systems Engineering, Washington State University; Speakers: Michael Davidson, PhD, Department Head and Professor of Food Microbiology, University of Tennessee; John Larkin, PhD, National Center for Food Safety and Technology/FDA; Juming Tang, PhD, Professor of Food Engineering, Department of Biological Systems Engineering, Washington State University; Marsha Walker, PhD, Vice President Food Technology & Microbiology, Fresherized Foods; Howard Zhang, PhD, Research Leader, Food Safety Intervention Technologies Research Unit, USDA-ARS SESSION OBJECTIVES • Examine the implementation of novel technolo gies in the food industry, with an emphasis on high pressure technologies • Gain insight into the regulatory considerations for new food processing technologies Scientists who use new technologies to process foods must have an understanding of the various types of technologies used and how they can improve food safety. What is new in thermal and non-thermal processing? How can high pressure processing be used with your products? How can you optimize the contributions of antimicrobials and bacteriocins? This workshop will take a look at many of these processes and give you an opportunity to both understand their history and their pathways for commercialization. P103 THE THREE PILLARS OF A SUCCESSFUL FOOD LIABILITY PROGRAM: PREPARATION, RESPONSE AND RESOLUTION Conveners: Mordecai Boone, Partner, Gordon & Rees LLP; Tom Packer, Partner, Gordon & Rees LLP; Speakers: John Bode, Principal, Olsson Frank Weeda Terman Bode Matz PC; Katherine Cahill, Global Managing Director, Product Risk Consulting, Marsh USA, Inc.; Gloria Dittus, President, CEO, Dittus Communications; C. Hal King, PhD, Senior Manager of Food and Product Safety, Chick-Fil-A, Inc.; Julie Ross, Vice President, Liberty; Angie Siemens, PhD, Vice President, Technical Services, Cargill Meat Solutions SESSION OBJECTIVES • Understand why you should have at least 9 categories of personnel on your crisis management team • Explore what to include in the risk assessment process Creating a successful food liability program can be extremely difficult if you aren’t knowledgeable about where to start or what to do. Learn from industry legal professionals about the best way to prevent company liability through a thorough risk assessment, the proper crisis management team you must have in place, and most importantly, how to resolve any claims that are made, including how to work with your insurance carrier. This is a must attend session for anyone involved with corporate liability issues! P104 QUANTIFYING AND COMMUNICATING THE BUSINESS RISKS OF FOOD SAFETY, FOOD FRAUD, AND FOOD DEFENSE Conveners: Gary Ades, PhD, President, G&L Consulting Group, LLC; John Spink, MS, PhD, Instructor, National Food Safety and Toxicology Center, Michigan State University SESSION OBJECTIVES • Develop a risk assessment matrix that can be used to achieve companywide agreement on quantifying the risk • Identify how you as a food safety professional can develop your own presentation to senior management Companies clearly understand that a range of food risks impact their businesses, but food safety professionals are challenged when developing, quantifying and communicating the risks to senior management. This workshop will help food safety professionals effectively communicate with their senior officers in a manner that they will understand on topics such as ROI and Enterprise Risk Management reviews. P105 A REINTRODUCTION TO HACCP Convener: Donald W. Schaffner, PhD, Extension Specialist in Food Science, Rutgers, The State University of New Jersey SESSION OBJECTIVES • Recognize ways to evaluate and assess your company’s HACCP plan • Bring a copy of your HACCP plan or potential “problem areas” for discussion 5 The Hazard Analysis and Critical Control Point (HACCP) system for assuring food safety has been used successfully for four decades. But what does the future hold for HACCP? Where does HACCP fit with modern tools like predictive modeling and risk assessment? Dr. Schaffner will review the basic concepts of HACCP as well as explore these more advanced topics in this half-day workshop. Visit www.foodsafetysummit.com to register http://www.foodsafetysummit.com
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