CONFERENZ.CO.NZ/FOODSAFETY

FEATURING INSIGHTS INTO:• International food safety and compliance• Driving competitive advantage through safe food• Country of Origin Bill & key regulatory requirements• Food fraud, authenticity & transparency

CREATING MARKET ACCESS & COMPETITIVE ADVANTAGE THROUGH WORLD-CLASS SAFE FOOD

WITH SPEAKERS FROM:• New Zealand Food

Safety Science and Research Centre

• Fonterra• Frucor Beverages• OpenSeas• Simpson Grierson• Sanitarium• John Barker Law• Biggs Food Consultancy• Sealord• Bakels Edible Oils• Coca Cola Amatil• Foodstuffs• Southern Clams

PLUS TWO SEPARATELY BOOKABLE

WORKSHOPS

EXHIBITORS

19-20 MARCH 2018 | HILTON AUCKLAND

SUPPORTING ORGANISATIONS

1. Nigel French, Director, New Zealand Food Safety Science and Research Centre 2. Greg McCullough, Group Director - Food Safety & Quality, Fonterra Cooperative Group

3. Jodie Campbell, Programme Director, OpenSeas

THE 2018 FOOD SAFETY & COMPLIANCE CONFERENCEhighlights New Zealand’s exceptional food safety system and acknowledges its place on the world stage as a producer of high-quality, safe food. However, with changing expectations from consumers in both New Zealand and abroad, there is greater imperative to provide transparency, traceability and authenticity throughout the food supply chain.Come along to the conference to hear from leading experts in food safety on how to leverage New Zealand’s reputation to improve market access, go beyond regulation and carve out competitive advantage as a food producer.

FROM THE CHAIR Victoria Hamilton, Corporate Affairs Manager, Mars NZ In our globally connected world with social media dynamics, self-ascribed experts, and the desire for sustainable practices, it is incredibly important to communicate the diligence and improvements in our food safety and compliance systems. This not only aids in a competitive advantage but helps bring consumer reassurance and some truth and reality to the world. Although the food safety environment has been described as “A Wicked Problem” - one that is difficult to solve because of incomplete, contradictory and changing requirements - the progress of companies and regulatory organisations is impressive, and we will have a great chance over this conference to hear about this from many experts in the field.

WHO WILL BE THERE?

COMMERCIAL MANAGERS

HEAD OF R&D AND PRODUCT DEVELOPMENT MANAGERS

QUALITY & ASSURANCE MANAGERS

REGULATORY & COMPLIANCE MANAGERS

FOOD SCIENTISTS/FOOD TECHNOLOGISTS

INDUSTRY INSIGHTS FROM:

FEATURED SPEAKERS

FOODSTUFFS COCA COLA AMATIL TEGEL FOODS SEALORD BAKELS EDIBLE OILS FRUCOR

SOUTHERN CLAMS SANITARIUM OPENSEAS

DAY ONE - 19 MARCH 20188.30 Registration and coffee

9.00 Opening remarks from the ChairVictoria Hamilton, Director, Vicki Hamilton and Associates & Corporate Affairs Manager, Mars NZ

9.10 Ministerial address: Securing New Zealand’s reputation for high quality, safe foodMinister under invitation

FOOD SAFETY AND INTERNATIONAL RELATIONS: EXPORT, COMPLIANCE AND DEFENSE

9.30 Food safety and compliance: enhancing international reputation to support trade and market accessAs the export market is becoming increasingly more competitive, it is essential that NZ continues to provide high quality and safe food to ensure its reputation with our key trading partners is maintained and enhanced. · Overcoming challenges utilising science and evidence to decision making in the regulatory and market access environment

· Understanding consumer and market perceptions and the mitigation of both real and perceived risks

· Fostering collaboration across national and international boundaries to develop trust and raises the reputation of national food safety systems

Nigel French, Director, New Zealand Food Safety Science and Research Centre

10.10 Keynote: Driving competitive advantage through a world class food safety systemFonterra represents 25% of NZ’s exports, producing high quality dairy products throughout the globe. Quality is at the forefront of the conversation to ensuring we maintain strong partnerships with trade and export countries. · Leveraging the high-quality food system to drive competitive advantage and improve market access

· Communicating the value of safe food to the consumerGreg McCullough, Group Director - Food Safety & Quality, Fonterra Cooperative Group

10.40 Morning break

11.10 Expert insight: What is innovation in NZ’s food safety systems?New Zealand has a reputation for being an innovator across primary industries, and this is applied to develop our food safety systems. Research innovations have allowed for our food safety practice to go from good to world class. What are the latest innovations in food safety testing and R&D and how are these impacting food safety culture across the country?

11.40 Panel discussion: International trends in food safety and their impact on NZ food safety standardsFood safety technology is improving, which is allowing for increased traceability and transparency around food and its origins. As a result, there are greater expectations from trade partners and consumers that are putting pressure on the food safety system. · Identifying the key players changing the face of food safety - who to look out for

· Global megatrends in food safety - what is their impact on NZ food practice and how long does it take to affect us?

Nigel French, Director, New Zealand Food Safety Science and Research CentrePaul Thompson, QA Manager, Frucor BeveragesNerolie Dever, QA Manager, SanitariumBrian Astridge, Group Technical Services Manager, Tegel Foods

12.30 Lunch break

COMPLIANCE AND REGULATION IN FOOD SAFETY

1.30 “Country of origin” food labelling in NZ · The introduction of the Consumers’ Right to Know (Country of Origin of Food) Bill has placed this issue onto the legislative agenda

· What are the arguments for and against country of origin labelling?

· What are the likely issues and outcomes of the current Bill?John Barker, Principal, John Barker Law

2.10 Ongoing implementation of the Food Act - updates and areas for improvementAfter two years of implementing the Food Act 2014, there are still opportunities to improve its implementation. This session looks into the application of the Food Act. · Mitigating issues with suppliers - tackling the companies with an underdeveloped understanding

· Reflecting on the success of the Act so far - have we got enough of a proactive approach to food safety?

· Utilising advice and resources to fill knowledge gaps going forward

2.50 Technical claims around nutrition and qualities of foodConsumers are becoming increasingly aware of statements on food, and as a result, the regulations are tightening to ensure that technical claims in nutrition and food qualities are accurate. · Unveiling nutrition content claims - common miscommunications and more challenging aspects of compliance

· Looking into the Health Star rating system and the standard for high-quality, nutritious food

· Fair trade claims and international regulations Ciska de Rijk, Associate, Simpson Grierson

3.30 Afternoon break

4.00 Investigating food recalls - Innovation in detection and quality systemsAs consumers are becoming more vocal about food recalls, there is a greater need for innovative food safety and quality detection systems. Developments in product inspection technologies is paramount to detect foreign bodies in food products (glass, plastic, metal) to decrease food recalls, protect brands and keep consumers safe. · Understanding the key food recalls causes in NZ · Delving into compliance and regulatory standards with contaminants in food

· Highlighting technological innovations within food detection

James Drougas, Sales & Marketing Manager - Industrial Process, Thermo Fisher Scientific

4.40 Combatting food fraud: Authenticity and transparency in food productionNew developments in technology and a growing awareness around the consumer expectation for authentic food is highlighting ongoing issues in New Zealand around food fraud. · Creating clarity throughout the supply chain to identify food fraud occurrences

· Utilising new technologies to provide greater transparency throughout the supply chain

Ray Haddad, Food Safety Trainer and Auditor, AsureQuality Pam Whitfield, Assurance Marks Manager, AsureQuality

5.10 Summary remarks from the Chair & networking drinks

DAY TWO - 20 MARCH 2018

CONFERENZ.CO.NZ/FOODSAFETY

9.00 Welcome back from the Chair

EXCEPTIONAL FOOD SAFETY THROUGHOUT THE PRIMARY SECTOR

9.10 Food safety throughout the supply chain Food safety is most effective when viewed as a system impacting the entire supply chain, ensuring that each part of the food process maintains high standards from farm to fork. Where are the opportunities to develop New Zealand’s food story for high-quality, safe food? · The nature of the supply chain: farm to fork and everything in between

· Strategies to capture value across the value chain and produce high-quality food

· Relaying value from the supply chain to the consumer - gaining advantage from high-quality food exports

Jodie Campbell, Programme Director, OpenSeas

9.50 Case study: Global food safety - compliance, market access and reaching international standards for trade · Implementation of FSSC 22000 standards and how this aligns with international customer requirements

· OMAR Listing audits for market access · Management commitment, engagement and continuous improvement

Justin Wilson, Compliance Manager, Bakels Edible Oils NZ

10.30 Morning break

10.50 Safe chicken - safety from farm to forkPerceived as a high-risk food by consumers for many years, this presentation will outline the "farm to fork" approach taken by the poultry industry to control the two major pathogens - Salmonella & Campylobacter - including the impact of these actions on public health.Roy Biggs, Director, Biggs Food Consultancy

11.30 Innovation in meat - improving market access: The value of high-quality, safe foodSignificant developments have been made to allow the export of high value meat products into overseas markets, ensuring that it meets the high standards that our trading partners require. · Understanding the requirements to export into key trading partners such as Europe and the US and how this has changed NZ standards of ‘safe meat’

· Changing technology around diagnostics and the opportunities for further improvements in food safety

12.10 Managing contamination in seafood and aquacultureAs one of New Zealand’s core primary industries, the risk of contamination and unsafe seafood is a key concern for those within the aquaculture sector. As food recalls for seafood have affected the country, Richard North addresses the factors contributing to unsafe seafood and the imperative to more closely monitor contamination.Richard North, GM Supply Chain, Sealord

12.40 Lunch break

MANAGING FOOD SAFETY BREACHES AND ENGAGING STAFF FOR QUALITY FOOD

1.30 Engaging with your staff on food safety - tips for a high performing organisationResponsibility for safe food must be shared throughout an organisation and it can be challenging to engage staff on a technical issue of compliance. Hear from one of New Zealand’s beverage producers on how they work to ensure buy-in from their staff and greater transparency for a highly effective food safety system.Luciana Fumeo, Quality Assurance Manager, Coca Cola Amatil NZ

2.00 The social impact of a food recall - food safety in the digital eraIn a world dominated by social media, the impact on your brand when dealing with a food recall can be significant. · Food recall versus customer complaint - is there a difference on social?

· Working to identify key issues as a scare happens - building trust and reliability with your consumer

· Reputation management - how to ensure your brand is not damaged after a food recall

· Creating a strong relationship with your customers - establishing value and open communication

Antoinette Laird, Head of External Relations, Foodstuffs

2.50 Afternoon break

CONSUMER TRENDS AFFECTING FOOD SAFETY

3.10 Consumer trend: Keeping food safe, sustainable and socially responsibleThere is a growing consumer trend to prefer food that has been grown sustainably in an environmentally responsible manner. Roger Belton presents a case study on how to balance the challenges of providing sustainable, safe food that delivers a strong ROI.Roger Belton, Managing Director & Owner, Southern Clams

3.40 Developing a smarter more transparent system - quality for companies in the futureThe future of food safety is changing. The implementation of new technology and more reliable systems is creating greater transparency around the food value chain, which creates both challenge and opportunity for food producers. · Delving into the impact of new technologies: AI, blockchain and automation for food safety practice

· Understanding the impact of a more transparent food system

· Getting the culture right - shifting mindset around food safety

Keith Michael, Director & Lead Trainer, Food Safe

4.10 Closing remarks from the Chair and end of conference

21 MARCH 2018 @ 9.00-12.30

Export regulations compliance - improving market accessIn a world of changing standards, how do you ensure that your export products meet NZ regulations, and the country’s regulations you are exporting to? What are your risks and challenges? This workshop brings together a wide range of information that is normally difficult to get access to for an in-depth exploration of export regulations including the topics below. · Background and context to safety and food systems · NZ regulatory framework - the agencies and the standards · Export regulations and certification systems · The consequences of the Food Act 2014 for exporting · How to identify importing country requirements · Specific topics including the differences in legislation between food, supplemented food and dietary supplements and the implications for exporting

Jane Lancaster, Director, Catalyst

Over the last 10 years Jane has worked extensively with New Zealand and Australian food regulators and industry sectors designing and developing standards for export certification. Jane has worked across horticulture, forestry, dairy and live animal industries, and laboratory certification, working to develop good relationships between industry

and regulators. Jane is currently a Board member on Food Standards Australia New Zealand, and High Value Nutrition National Science Challenge and is a chartered member of the NZ Institute of Directors.

21 MARCH 2018 @ 1.30-5.00

Food labelling and regulation - driving product development through new opportunitiesLabelling requirements are becoming more complex with many changes being driven from consumers, creating tensions between regulation and the consumers’ expectations of right to know. This workshop brings to light some of the challenges with food labelling with requirements of natural and supplemented foods, ‘free from’ foods, health stars and myriad other obligations. Dennis will help turn these challenges into opportunity, uncovering new possibilities to convey more value with your food. · An overview of food labelling regulation · Understanding what is regulatory, commercially obligatory and ‘nice to know’ for the consumer · Delving into the mind of the consumer - what do they look for and what is reasonable to deliver? · Driving product development with labelling knowledge - how can you deliver a higher value product?

Dennis Thomas, Consultant, Catalyst

Dennis has been involved with the food industry, mostly in New Zealand, for over 35 years primarily in research and development, quality assurance and technical management roles. Dennis's extensive food processing knowledge was acquired through 27 years in the food industry in senior Technical Management and Quality Assurance roles: 7

years in dairy, 9 years in baking and confectionery, 9 years in seafood and 2 years in grains. Dennis's most recent role was 6 years as Principal Food Technologist at FSANZ.

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CONFERENZ.CO.NZ/FOODSAFETY

“A LOVELY VENUE AND WELL ORGANISED CONFERENCE. THOROUGHLY ENJOYED THE CONFERENCE. GREAT TOPICS”

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“VERY GOOD MIX OF TOPICS. LOOKING FORWARD TO NEXT YEAR.”