Food Safety Summit 2009 Brochure - (Page 11) 11:45 a.m. –12:15 p.m. INTEGRATED WORKFLOWS: THE LINK BETWEEN INSTRUMENTS, ASSAYS, AND ANALYZING CONTAMINATION IN FOOD Dr. Yolanda Fintschenko, Manager, Food Safety Technologies, Scientific Instruments Division, Thermo Fisher Scientific 12:15 p.m. –12:45 p.m. AUTOCLAVING 101: WHAT YOU DON’T KNOW CAN COST YOU SIGNIFICANTLY Stuart Clark, PhD, Technical Director 12:45 p.m. –1:15 p.m. LEVERAGING EFFECTIVE WORKFORCE TRAINING TO INCREASE ROI & MEET GFSI SAFETY STANDARDS Steve Merrill, Sales Manager, Alchemy The seminar will discuss biological and chemical detection and analysis techniques. It will cover integrated workflow methodologies which bridge the chasm between microbiological and chemical contaminants using real-world examples like melamine, pathogens, and mycotoxins. SEMINAR OBJECTIVES We will describe the various laboratory detection and analysis technologies available for biological and chemical food contaminants. We will discuss analysis methods and identify critical elements required for accurate results. The seminar will feature a discussion of current food safety threats and analysis techniques. Basics of autoclaving including the importance of air removal, steam, pressure and temperature in the autoclaving process. We will discuss the importance of directly measuring liquid temperatures to ensure proper sterilization, safety and preservation of media. SEMINAR OBJECTIVES: • To impart the importance of proper autoclaving • Teach how to employ methodologies in the lab oratory that ensure safe and accurate sterilization • Make autoclave users aware of typical misconceptions regarding autoclaves and the sterilization process SEMINAR OBJECTIVES: • Learn about the most effective components, including new technologies, every training program should have • Learn how these components can drastically improve your overall bottom line • Learn how these components prepare you to meet GFSI standards Within the last year, pressure has mounted on food processors and manufacturers to quickly comply with stronger safety standards, such as those benchmarked by the Global Food Safety Initiative (GFSI). Included in the initiative are strict training requirements that focus on a higher degree of safety education and thorough documentation. By following these guidelines and implementing a more effective training program, companies can benefit from reductions in turnover and workplace injuries, as well as increases in worker productivity and ROI. REAL-TIME PCR DETECTION OF E. COLI O157:H7 FROM ENRICHED FOOD SAMPLES Kelly M. Winterberg, PhD, Lead Scientist Assay Development THE FEATURES AND BENEFITS OF AN H-1/FOOD GRADE LUBRICATION PROGRAM Jim Girard, Vice President and Chief Marketing Officer, LUBRIPLATE Lubricants Company THE DREADED RECALL- CAN YOU TURN LEMONS INTO LEMONADE? Gil Hobson, Vice President of Sales & Client Services, Inmar Supply Chain Services; Ashley Kerman, Director Client Services, Inmar Supply Chain Services This seminar will cover an overview of how realtime PCR assays are developed for food pathogen detection systems, with an emphasis on Escherichia coli O157:H7. The choice of PCR target(s), food matrices, and enrichments will be discussed. Real-time PCR options including the choice of fluorescent chemistry, thermocycling, multiplex strategies and the use of master mix reagents (both wet and freeze-dried) will also be discussed. SEMINAR OBJECTIVES: • To present a general development process for real-time PCR food pathogen detection assays • Introduce E. coli O157:H7 and the complexity of detecting enterohemorrhagic E.coli (EHEC) in food • Describe how multiplexed, real-time PCR assays work using FRET chemistry and air thermocycling This presentation will discuss the ease, features and benefits of converting to a 100% H-1/food grade lubrication program. It will explain the implications on for food and beverage safety SEMINAR OBJECTIVES • Attempt to make seminar participants comfort able with H-1 lube conversion. • Increase understanding of H-1/Food Grade lubricants It is one of those bad things that you think only happens to other companies, not yours. But then it hits, out of blue, out of nowhere, unexpected, unplanned and suddenly you feel out of control. The media, the regulatory agencies, your customers, and your management all want answers now. Answers on what and how to communicate, how to retrieve and destroy the product, and how to report the progress to the regulatory agencies daily. Bottom line, you need an action plan to minimize risk, maintain your brand and company image and retain your customer loyalty. Its certainly not an easy task to manage for anyone, anytime, but especially if you have never experienced a recall. 1:15 p.m. –2:00 p.m. LABORATORY AUTOMATION ROI. JUSTIFYING YOUR INVESTMENT Moderator: Rick Biros, Publisher, Food Quality magazine TUESDAY, APRIL 28 1:15 p.m. –1:45 p.m. FOOD SAFETY BACKGROUNDER SESSIONS WEDNESDAY, APRIL 29 1:15 p.m. –1:45 p.m. B101 PACKAGING FOR FOOD SAFETY John Spink, Director & Instructor, Packaging for Food and Product Protection (P-FAPP) Initiative, Michigan State University B102 WHY YOU NEED TO UNDERSTAND REGULATORY AGENCIES Roberta Wagner, Director, Office of Compliance, CFSAN/OCD/OC Upgrading your food laboratory with cool new equipment is every lab manager’s dream but how do you convince your management that the investment will help improve the company’s bottom line? By attending this session, you will take back the necessary information to help you justify your company’s investment in the latest laboratory automation technology. This session is based on the Michigan State University graduate course Packaging for Food Safety. This overview is intended to introduce the audience to the key principles of packaging that apply to food and to food safety, how the package protects the product, as well as the role of packaging in food safety. The session includes a review of the packaging materials and designs, the food safety threats that are specific to inside a package, a review of some current issues such as traceability and C.O.O.L. labeling, and then explores future trends. Did you ever wonder exactly how federal regulatory agencies are organized? The FDA is the lead agency for applying the food and environmental laboratory science to support the regulatory and nonregulatory food safety goals. What about USDA-FSIS? CDC? NHI? These agencies affect how your company does business. Come to this 30 minute short course to learn what you need to know about how these agencies function and interact. Visit www.foodsafetysummit.com to register 11 http://www.800ezmicro.com/index.php?option=com_virtuemart&page=shop.browse&category_id=1&Itemid=35 http://www.thermo.com/foodsafety http://www.alchemysystems.com http://www.lubriplate.com http://www.cls.inmar.com/ http://www.idahotech.com/FoodSecurity/ http://www.foodquality.com/ http://www.fda.gov/ http://www.foodsafetysummit.com
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