Food Safety Summit 2009 Brochure - (Page 6) TUESDAY SESSIONS EXECUTIVE EDUCATIONAL ADVISORY COMMITTEE (EEAC) One of the Summit’s core values and obligations to the industry is to provide the highest quality education and training possible. To effectively do this the Summit has created the Executive Educational Advisory Committee (EEAC). The EEAC consists of a highly committed volunteer group of processors, retailers, consultants, educators, food service and government professionals who share the same dedication to excellence that you do. With the support of these progressive and insightful thinkers the Summit is able to provide an unequalled educational program representing all of the areas important to food safety and quality professionals. It is with great pleasure that we introduce the 2009 EEAC. 9:00 a.m. – 10:30 a.m. T101 FOOD DEFENSE – BENEFITING THE ENTIRE SYSTEM Convener: John Spink, MS, PhD, Instructor, National Food Safety and Toxicology Center, Michigan State University Speakers: Cory Bryant, PhD, General Health Scientist, Food Defense Oversight Team, FDA/CFSAN; George Misko, Esq., Partner, Keller and Heckman, LLP; William Schwartz, PhD, Chief Food & Safety Officer, Director, Quality Assurance, Orval Kent Food Company, Inc. This session focuses on food defense, and specifically how the activities and responsibilities fit into the bigger picture of protecting the entire food supply chain pertaining to food safety, food fraud, and food defense. You’ll hear about food defense trends and changes, what’s hot with a new Executive Branch administration, and about recommendations for food companies. A panel of experts will discuss best practices to consider implementing, and what changes may be coming. SESSION OBJECTIVES • Discuss ways to incorporate food defense into the overall food safety standard operating procedures • Learn what companies must be doing to meet food defense regulations Gary Ades, PhD President of G&L Consulting Group, LLC Thomas A. Packer Partner, Gordon & Rees LLP T102 BETTER PROCESS CONTROL: USING TECHNOLOGY TO BUILD ROBUST QUALITY AND SAFETY PROGRAMS Convener: Richard F. Stier, Consulting Food Scientists Speakers: Mark Bradley, Quality Assurance Administrator, AmeriQual Foods; Mark Davis, Manager of Sanitation, Quaker Oats; Steve DeMuri, Director, Commercialization and Improvement, Campbell Soup Company; John Surak, PhD, Surak and Associates Marion F. Aller, DVM, DABT Director, Division of Food Safety, Florida Department of Agriculture and Consumer Services Alan Plassche Co-Founder, BP Partners Food and beverage processors are adopting new technologies as a means to exert greater control on process operations that, in turn, enhance food quality and safety and improve operational efficiencies. This session will provide participants with practical examples of ways and means to improve their operations using tools such as SPC, vision systems, databases, and evolving older technologies, such as metal detectors and x-ray machines. SESSION OBJECTIVES • Discuss key elements of technology for better process control • Evaluate how these technologies can be applied to your products Scott Brooks, DVM Director of Quality Assurance, Yum! Brands, Inc. Michael C. Robach Vice President, Corporate Food Safety and Regulatory Affairs, Cargill, Inc. T103 REGULATORY ISSUES AND POLICY UPDATE Convener: Dan Sowards, Food and Drug Safety Officer, Texas Department of State Health Services; Speakers: David Acheson, MD, FRCP, Assistant Commissioner for Food Protection, FDA/CFSAN; Al Almanza, Administrator, USDA-FSIS; Dr. John Sanders Jr., DVM, DACVPM, Branch Chief–Food Defense/ Preparedness Coordination, FAV/OHA/DHS Will Daniels Vice President, Quality, Food Safety and Organic Integrity, Earthbound Farm John Spink Director of the Packaging for Food and Product Protection Initiative at the National Food Safety and Toxicology Center (NFSTC), Michigan State University (MSU) Today, the regulatory environment is in flux. US food imports have been increasing significantly, raising questions about whether U.S. safeguards protect public health. Federal agencies are developing programs to address this, and we’ll explore these programs and initiatives from the standpoint of auditing, inspection, and traceability. Also learn about other pending food-safety related measures such as the “Action Plan for Import Safety” and FDA’s “Food Protection Plan.” SESSION OBJECTIVES • Explore with government officials the challenges faced in traceability in the US, as well as globally • Examine preventative controls, mandatory recalls and 3rd party certification Caroline Smith DeWaal Director, Food Safety Program, Center for Science in the Public Interest David Theno, PhD Senior Vice President, Chief Products Safety Officer, JACK-in-the-BOX Inc., retired T104 THE GLOBAL FOOD SUPPLY CHAIN: WHAT EVERY FOOD SAFETY MANAGER SHOULD UNDERSTAND Convener: Mike Robach, Vice President, Corporate Food Safety and Regulatory Affairs, Cargill, Inc.; Speakers: Mike Burness, Vice President, Global Quality and Food Safety, Chiquita Brands International (Fresh Express); Todd McAloon, Vice President, Global Poultry, Food Safety and Quality, Cargill, Inc.; Dan Dalina, Director Quality Assurance Corporate, McCormick & Company, Inc.; Don Lynch, Vice President, Research & Development and Quality Assurance, Gorton’s Craig W. Henry, PhD Senior Vice President, Chief Operating Officer, Scientific and Regulatory Affairs, GMA Sharon Wood Director of Food Safety, H-E-B This session will provide an overview of the world wide food supply system including agriculture, production, processing, distribution, retail, and consumption. Our food supply is the most diverse in our history, we can eat dinner from a different part of the globe every night. This program will help food safety managers understand and effectively manage the risks inherent in our global food supply system. SESSION OBJECTIVES • Discuss the essentials of a food safety system from a meat, food ingredient, produce, and a seafood perspective • Learn what you need to know to assure the safety and integrity of your supply chain from origination through consumption 6 Richard H. Linton, PhD Professor of Food Safety, Purdue University, Donald L. Zink, PhD Senior Food Scientist, CFSAN/FDA 2009 Food Safety Summit http://www.foodsafetymagazine.com/
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