IBIE - The Retailer's Guide to IBIE - July 2022 - 32

IBIEDUCATE
8:30 AM - 9:30 AM
The Pivot: Cultivating Agile Thinking in
a Time of Disruption (Repeat)
Speaker: Kelvin McCree, Chief Learning
Officer, Laser Focus Leadership Solutions
Room: W311-312 | Price: $30 if purchased as a
single session; or included in the Super Pass
The Pivot: Leading the Future of Work is
intended to help you, and your organization,
think more critically about the future
workforce, and provide you a blue print for
how to leverage your people power. It's
time to rethink how, where and why we all
work. It's time to think differently about the
potential of your people, and what they need
to be more productive and create more
value. Eric Hoffer sums it up best, " In times
of change, the learners will inherit the earth,
while the learned will live in a world that no
longer exists. " This presentation is essential
for leaders of organizations to understand the
role of emotional intelligence (EQ), how to
lead a multi-generational workforce and gain
strategies on leading during change.
Audience: All Audiences
Track: Workforce
8:30 AM - 9:30 AM
Tinker, Tailor, Bolder, Try: How to Take
Your Shot and Make It in the Baking
Industry
Speaker: Stephen Bastasch, President, Lenexa
Manufacturing Company
Room: W307-308 | Price: $30 if purchased as
a single session; or included in the Super Pass
Stephen Bastasch has grown a successful
business from the ground up by being
unafraid to tinker with engineering, hiring,
sales models, products and more. In this talk,
he will share his story from a family heritage
in the baking industry to stints in finance to
door-to-door cold calling that highlights the
mindset, methodology and benefits of being
a professional tinkerer, and how those same
attributes and practices can grow business
and retain employees.
Audience: All Audiences
Track: Business Acumen
8:30 AM - 9:30 AM
Tips and Tricks for Better Efficiency at
Your Bakery
Speaker: Paul Caske, VP Sales Artisanal
Bakery, Dawn Foods Global
Room: W305-306 | Price: $30 if purchased as
a single session; or included in the Super Pass
At Dawn Foods, our Technical Sales
Representatives are bakery experts with deep
knowledge on product performance and
versatility, operational efficiency and market
insights. They've seen it all!
Audience: Retail - Sales and Marketing
Track: Sales and Marketing
8:30 AM - 10:00 AM
Intro to Rye & Freshly Milled Flour
Speaker: Matthew Duffy, Baking Professor,
Centennial College
Room: W217-218 | Price: $100,
While most sourdough breads are wheat
based, this session will look at how rye
sourdough can be developed. The session
will go through the steps of scalding the rye,
converting to a rye levain and making a 100%
rye bread. The session will also look at the
milling process and the differences produced
from the stone ground method versus roller
milling. Additional tips for using fresh milled
grains will be explored.
Audience: Retail - Bakers
Track: Baking
Presented by:
9:45 AM - 10:45 AM
Lessons Learned While Addressing
Sesame Seed at Commercial Bakeries
(Repeat)
Speakers: Nathan Mirdamadi, Sr. Food Safety
Specalist, Commercial Food Sanitation/
Intralox; Jill Weyhgandt, Director FSQA,
Aspire Bakeries
Room: W314 | Price: $30 if purchased as a
single session; or included in the Super Pass
On April 23, 2021, the Food Allergy Safety,
Treatment, Education, and Research (FASTER)
Act of 2021 was signed into law, adding
sesame as the ninth major food allergen that
manufacturers are required to declare on the
labeling of packaged foods. The updated
labeling requirements will apply on January
1, 2023. In addition, the FASTER Act requires
manufacturers that use sesame to crosscontamination
regulations, which are included
in the Food Safety Modernization Act ( " FSMA " ).
Under FSMA regulations, FDA requires that
facilities have preventive controls to minimize
the risk of undeclared food allergens.
Since the passage of the FASTER Act, the
speakers have led efforts at multiple facilities
and multiple companies to prepare for the
January 2023 date. The goal of the session
will be to review the FASTER Act, its impact
on bakers and what efforts which have been
taken to minimize and how successful they
have been to reduce the potential of cross
contamination in facilities attempting to run
products with and without seeds.
Audience: Food Safety and Sanitation
Track: Food Safety and Sanitation
32 | RETAILER'S GUIDEBOOK
IBIE - The Retailer's Guide to IBIE - July 2022

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