Food Safety Summit 2009 Brochure - (Page 7) 2:00 p.m. – 3:30 p.m. T201 TRAINING-THAT-WORKS! Convener Donald W. Schaffner, PhD, Extension Specialist in Food Science, Rutgers, The State University of New Jersey; Speakers: Robert Gravani, PhD, Professor, Extension, Food Microbiology, Sanitation Regulations, Cornell University; Rich Linton, PhD, Professor of Food Safety, Department of Food Science, Purdue University; John Marcello, Retail Food Specialist, FDA Pacific Region; Frank Yiannas, Vice President, Food Safety, Wal-Mart 3:45 p.m. – 5:15 p.m. T301 MEAT AND POULTRY SAFETY: ANTIMICROBIAL INTERVENTIONS FOR RAW AND COOKED PRODUCTS Convener: Dane Bernard, Vice President, Food Safety and Quality Assurance, Keystone Foods; Speakers: Angie Siemens, PhD, Vice President of Technical Services, Cargill Meat Solutions; Dr. Alice L. Johnson, Vice President of Food Safety, Corporate Quality Government and Public Affairs, Butterball, LLC; Richard Brouillette, Section Manager, Kraft Foods Global This panel of skilled professionals will show you how to develop the most effective training programs, and assess what participants are learning and if your company can positively change worker behaviors. Discussion will surround the questions of “how do we change the culture of an organization so that safe food handling practices can be learned and embraced” and “when and why is it important to educate industry and regulators together”? SESSION OBJECTIVES • Discuss novel training methods that help people learn better about safe food handling practices, from production agriculture settings, to food manufacturing environments, to retail food operations Concern over safety of raw and fully cooked meat and poultry continue to drive development of process controls and antimicrobial interventions. This session will discuss how pathogen control procedures are being developed and used by meat producers, and give you an update on new technologies that can be used to keep meat safe. Meat professionals will discuss current better practices, and look at future solutions. SESSION OBJECTIVES • Discuss the roll of sampling plans and evolution of testing programs as tools to verify ongoing effectiveness of control programs • You’ll have a chance to interact with these experts through extended Q&A T202 FOOD SAFETY SOLUTIONS FOR FOODSERVICE OPERATORS & RETAILERS Convener: Alan Plassche, Co-Founder and Publisher, Food Safety Insights; Speakers: John Chrisman, Director of Total Quality, Darden Restaurants, Inc.; Mike Dunn, REHS/RS, Director, Product Quality Assurance, Sodexo; Kathleen Ensley, MPH, Food Safety Manager, YUM! Brands/ Taco Bell; Craig Wilson, AVP, GMM Food Safety & Quality Assurance, Costco; Collsta Yates, Director, Quality Assurance, DineEquity, Inc.–Parent Company of IHOP & Applebee’s Restaurants T302 3RD PARTY AUDITING & CERTIFICATION: WHAT YOU NEED TO KNOW Convener: Mark Overland, Corporate Certification Manager, Cargill, Inc. Foodservice operators face a host of food safety challenges every day. This session will bring together progressive insiders to share their current solutions as well as new concepts they are considering. They will address a broad array of problem-solutions from organizational commitment to best practices, and equipment/technology Food Safety insights you can apply to your operations. Food quality assurance professionals have been working together to build a coalition to harmonize food safety audit standards. This initiative pulls together a common framework for standards that includes a look at the Codex guidance principles. What standards do we use? What is the process and how will the standards be applied? Representatives from various auditing companies have been invited and will be available to answer your specific questions. SESSION OBJECTIVES • Discuss the harmonization effort and the standardization of audit criteria • Explore the process for development and implementation of the standards SESSION OBJECTIVES • Learn how your company can benefit from the latest industry solutions • Query the experts on new solutions being developed and participate in an interactive presentation T303 EVERYTHING YOU NEED TO KNOW ABOUT GROWING, HARVESTING, PROCESSING, DISTRIBUTING AND SELLING TODAY’S FRESH PRODUCE Convener: Will Daniels, Vice President, Quality, Food Safety and Organic Integrity, Earthbound Farms; Speakers: Mike Hamblin, CMI; Tom Shultz, President, Sierra Kiwi; Bob Mills, Director of Food Safety and Quality Assurance, Tanimura & Antle (T&A) T203 INTEGRATING THE FOOD SAFETY SYSTEM: THE ROLE OF PUBLIC HEALTH Convener: Joe Corby, Executive Director, Association of Food and Drug Officials (AFDO); Speakers: Richard Barnes, Director of Federal-State Relations, FDA; Michael Taylor, Research Professor, School of Public Health & Health Services, Department of Health Policy, George Washington University Consumers rely on local officials to research and collaborate with food service operators and retailers to monitor outbreaks and recalled products, and to even shut down operations if warranted. However, Federal food safety legislation doesn’t recognize the efforts and impact of state and local regulatory agencies, and is destined to fail because the overwhelming majority of food safety efforts are conducted at the local and state levels. Come to this lively discussion to learn more about recent forays into this issue. SESSION OBJECTIVES • Determine how a strategically built framework of an integrated system can be put into place • Explore what standards and better practices apply As produce continues to become the hotbed for food safety related issues, more and more individuals and organizations get involved. It is apparent that as more people get involved, more education is required as to the ins and outs of the industry. Produce in the US has developed over the years, and has become an extremely complex system. SESSION OBJECTIVES • Learn from the experts how produce is grown, harvested, processed, distributed and sold in today’s markets • Evaluate how your organization can put this information to use T304 MOVING THE BAR ON MICROBIAL QUALITY – ENHANCING YOUR BUSINESS AND DELIGHTING YOUR CUSTOMERS Convener: Martha Hudak-Roos, Vice President of Global Quality & Food Safety, Golden State Foods; Speakers: Lamont Rumbers, Senior Director of Quality Assurance and Product Safety, Winn-Dixie; Jody Cheatham, Director of Quality Assurance and Food Safety, Tyson Foods; Mike Burness, Vice President, Global Quality and Food Safety, Chiquita Brands International (Fresh Express) T204 FOOD SAFETY CHALLENGES & SOLUTIONS THROUGHOUT THE SUPPLY CHAIN Convener: Gary Ades, PhD, President, G&L Consulting Group, LLC; Speakers: Will Daniels, Vice President, Quality, Food Safety and Organic Integrity, Earthbound Farms; Jorge Hernandez, Senior Vice President, Food Safety & Quality Assurance, US Food Service; Tim Haley, Senior Manager, Food Safety & Regulatory Compliance, Bush Brothers & Company; Larry Kohl, Senior Director Food Safety Programs, Food Marketing Institute; John Zimmerman, Senior Director Quality Assurance and Food Safety, Sodexo At every step of the supply chain, there are challenges, and yes, even solutions. This session will take a look at key challenges seen at various stages of the supply chain, and provide you with an opportunity to hear what leading experts think solutions to those problems might be. This interactive session will allow you the opportunity to talk openly about solutions that you can put to work for you, your organization and the industry. SESSION OBJECTIVES • Share lessons learned and better practices you can use to control challenges within your organization • Discuss perspectives from seasoned industry professionals Product spoilage is a huge contributor to waste and loss across the supply chain. Every day, food producers, manufacturers, distributors, retailers and food service companies align together to provide product that meets shelf life and does not prematurely spoil. In this session, we will start with the customer experience-what challenges do the retailers put before us to keep quality integrity? Moving back in the supply chain, what technology and elements of manufacturing have been used to consistently and reliably meet the expected shelf life requirements? SESSION OBJECTIVES • Focus on answering that eternal question – how can we raise the bar to prevent spoilage • Discuss solutions with industry insiders Visit www.foodsafetysummit.com to register http://tuvamerica.com/industry/foodsafety.cfm http://www.foodsafetyinsights.com/ http://www.foodsafetysummit.com
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