solutions for today - food safety
TRANSCRIPT
May 6 – 9 2019Rosemont, Illinois Donald E. Stephens Convention Center
®
Solutions for TODAY, Planning for TOMORROW
Addressing EMERGING ISSUES throughout the SUPPLY CHAIN and the FOOD SAFETY COMMUNITY
www.FoodSafetySummit.com#FoodSafetySummit
Every day food safety professionals are faced with news about outbreaks, new legislation and new products and services to help them do their jobs better. For the past 20 years, the Food Safety Summit has been the one event developed by the industry for the industry where professionals learn from their peers about cutting edge solutions to address emerging issues, become certified in the newest courses available and see the latest technological advances offered by leading vendors.
EXTENDING YOUR COMMUNITY at THE SUMMITContinue the conversations with subject matter experts and peers in your community throughout the Summit:
®
May 6 – 9 2019Rosemont, Illinois Donald E. Stephens Convention Center
www.FoodSafetySummit.com#FoodSafetySummit
• Participate in the Community Discussion Groups — see pg. 8
• Attend the Networking Receptions — Free and open to all registered attendees
• Visit the newly expanded exhibit hall with new layout, features and functions
Addressing EMERGING ISSUES throughout the SUPPLY CHAIN and the FOOD SAFETY
COMMUNITY
FLIP TO SEE MORE
GET SOCIAL with THE SUMMIT
facebook.com/FoodSafetySummit
@FoodSafetySumit Food Safety Professional Network
See interviews, recaps, highlights and more
SCHEDULE at a glance as of 1/1/19
MONDAY, MAY 6Certificate/Certification courses — see pgs 4– 5• Professional Food Safety Auditor Training
• Certified in Comprehensive Food Safety (CCFS)
• Seafood HACCP
• HACCP Training
• Preventive Controls for Human Foods
• Foreign Supplier Verification
• Produce Safety Alliance Grower Training
• IA Conducting Vulnerability Assessments Course
North Central AFDO Meeting (day 1) — see pg 5
TUESDAY, MAY 78:30 am – 11:30 am • How to Prepare for, Manage and Survive a High-Profile
Food Safety Crisis
North Central AFDO Meeting (day 2)
12:30 pm – 2:30 pm
• Partners with a Common Purpose
• Getting Back to the Basics
3:00 pm – 5:00 pm • Food Protection: Business Decision-Making for Intentional
Acts including Food Fraud and Food Defense
• Foodborne Outbreaks in the News
5:00 pm – 7:00 pm Welcome Reception on Exhibit Floor
WEDNESDAY, MAY 88:00 am – 9:00 am
• Supplier/Manufacturing Community Group
• Distribution Community Group
• Foodservice/Retail Community Group
• Regulatory Community Group: Innovative Illness Investigation Techniques
9:15 am – 10:30 am KEYNOTE PRESENTATION What Will Drive Future Food Safety Progress?
9 NSF Food Safety Leadership Awards
10:30 am – 2:30 pm
Exhibit Hall Open • Solutions Stage Presentations • Tech Tent Presentations• Community Hub & Learning Lounge
WEDNESDAY, MAY 8 Cont’d
2:45 pm – 4:00 pm
• Industry and Regulatory Perspectives on Produce Safety in 2019
• Validation and Verification of Processes
• Innovative Social Media and Digital Tools to Reduce Risks
• Playing Nice in the Sandbox
4:15 pm – 5:30 pm
• Whole Genome Sequencing, How is it Being Used? Is it Revolutionizing Food Safety?
• Proposition 65 – The Confusion, Chaos and Conflict made Clear
• Difficult-to-Inactivate Microorganisms: Challenges and Strategies Sponsored by
• Food Allergens and their Control in 2019 — Where Are We Now? Sponsored by
5:30 pm – 7:00 pm Networking Reception
THURSDAY, MAY 98:00 am – 9:00 am
• Where Are We Now? FSMA Food Safety Plans in 2019
• Ensuring Effective Food Safety Programs with Your Co-Packer
• Blockchain Technology for Food Safety
• Microbial Interventions What Technical Things Do People Want to Know About?
9:15 am – 10:30 am An Interactive Town Hall with Regulatory and Advisory Groups Sani Awards™
10:30 am – 2:30 pm
Exhibit Hall Open • Solutions Stage Presentations • Tech Tent Presentations• Community Hub & Learning Lounge
2:45 pm – 4:00 pm
• The “Who”, “What” and “How’s” of the Sanitary Transportation Food Act (STFA)
• Lessons Learned — FSMA Third Party Audits and Voluntary Qualified Importer Program
• Active Managerial Control in a Foodservice/Retail Setting Sponsored by
• Raw Agricultural Commodity vs. Ready to Eat – Blurred Lines?
4:15 pm – 5:30 pm • Closing Session — What’s Keeping Food Safety Professionals
up at Night?
FIFTHANNUAL
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NEW LAYOUT! THE 2019 FOOD SAFETY SUMMIT WILL SHOWCASE A NEWLY DESIGNED EXHIBIT FLOOR!
Expanding on the success of last year’s Community Cafes, for 2019 we have created a Community Hub, located at the heart of the exhibit hall floor. The Community Hub is designed to further create new and exciting opportunities for attendees and exhibitors alike to collaborate, engage and discuss all things food safety.
NEW
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2019 EXHIBIT HALL HIGHLIGHTSNEW COMMUNITY HUB Within The Hub are 4 Community Cafes representing 4 sectors of the Supply Chain: Manufacturing/Processing, Foodservice/Retail (sponsored by GOJO Industries), Distribution and Regulatory.
Grab a seat at the Cafe Counter most applicable to your industry and participate in a conversation with a leading subject matter expert from our speaker faculty who will be available to facilitate discussions and answer questions.
NEW COMMUNITY LEARNING LOUNGE ASK THE EXPERTS in our Community Learning Lounge designed to allow you to learn from the experience of our expert speaker faculty and get solutions for the challenges facing you today. Come prepared with questions and take advantage of this unique consultative learning opportunity.
NEW TECH TENT Food Safety Summit strives to help you get your hands on the latest technologies and newest tools to improve your business’ food safety practices. The Tech Tent is the newest feature at the Summit where technology based solution providers will demonstrate and discuss their latest innovations.
SOLUTIONS STAGE PRESENTATIONS Returning to the exhibit hall floor are these highly valued series of exhibitor-produced educational offerings where subject matter experts will offer solutions you can use today.
LUNCH IS ON US The Food Safety Summit provides a full lunch to attendees and exhibitors right on the exhibit hall floor. Grab a lunch and head to the Community Hub to continue to network and build connections.
WELCOME RECEPTION Connect with peers, chat with representatives and get a sneak peek at the variety of displays, while enjoying food and drinks throughout the Exhibit Hall.
®
Addressing EMERGING ISSUES throughout the SUPPLY CHAIN and the FOOD SAFETY COMMUNITY
Professional Food Safety Auditor Training Monday, May 6 | 9:00 am – 5:00 pm Tuesday, May 7 | 9:00 am – 5:00 pmThis training is designed to strengthen and enhance the skills, knowledge, and critical thinking behaviors attributed to a qualified food safety auditor in the post-FSMA environment. It provides the participant with a comprehensive review of good auditing practices, written and verbal communication skills, and preventive-controls-based technical knowledge using exercises, case studies, and other interactive learning techniques. A hypothetical third party certification audit provides the framework for this course. All course participants will receive a Certificate of Completion from NEHA.
NEHA will also be offering the CFSSA exam at the Summit. Prior approval is required to sit for the exam. For more information visit www.neha.org/professional-development/credentials or email [email protected]
LEAD INSTRUCTOR Kimberly Onett, NSF
Certified in Comprehensive Food Safety (CCFS) Monday, May 6 | 9:00 am – 5:00 pm Tuesday, May 7 | 9:00 am – 5:00 pmThe CCFS study course provides a core knowledge base for food safety professionals with a primary responsibility of overseeing the processing, manufacturing, and supply-chain environments of the U.S. and imported food supply. It has been designed to meet the need for highly qualified food safety professionals from both industry and the regulatory community that provide oversight in preventing food safety breaches at U.S. production and manufacturing facilities and abroad. The participant learns the Preventive Controls and Foreign Supplier Verification programs, and how to create plans that meet the requirements. The course provides in-depth knowledge as a qualified individual (QI) in developing, deploying, managing, and inspecting food safety plans for food products and facilities in the U.S. and abroad.
NEHA will also be offering the CCFS exam at the Summit. Prior approval is required to sit for the exam. For more information, visit www.neha.org/professional-development/credentials or email [email protected]
IA Conducting Vulnerability Assessments CourseMonday, May 6 | 9:00 am – 5:00 pmThe Food Safety Modernization Act (FSMA) Final Rule on Mitigation Strategies to Protect Food Against Intentional Adulteration (21 CFR Part 121) (IA Rule) regulation requires that individuals conducting or overseeing the conduct of a VA “have successfully completed training for the specific function at least equivalent to that received under a standardized curriculum recognized as adequate by FDA or be otherwise qualified through job experience to conduct the activities.” This course will provide participants with the information and skills necessary to conduct a vulnerability assessment that considers the three fundamental elements outlined in the IA rule. It is recommended that you complete the IA Conducting Vulnerability Assessments using Key Activity Types online course in advance of this course.
LEAD INSTRUCTOR Jon Woody, CAPT, USPHS, Food and Drug Administration
HACCP TrainingMonday, May 6 | 9:00 am – 5:00 pm Tuesday, May 7 | 9:00 am – 5:00 pm Wednesday, May 8 | 1:00 pm – 5:00 pmThis course is a requirement for food safety professionals and HACCP Team members in processing facilities inspected by USDA/FSIS Inspectors, and for those FDA-inspected facilities that are required by their 3rd party audit company or by their customers to have a voluntary HACCP Plan. This course is also applicable for all professionals in the food processing industry at (domestic and international) companies that manufacture, process, pack, or hold food and need a better understanding of how to Conduct a Hazard Analysis, Determine Critical Control Points, Establish Critical Limits, Implement Monitoring and Corrective Actions, and Document all required paperwork including Verification and Validation activities.
LEAD INSTRUCTOR William M. Lachowsky, B.A., B.Ed., B.Sc., M.Sc., Ontario College of Teachers
CERTIFICATE / CERTIFICATION coursesAll courses include breakfast, lunch and breaks, books/training material and certificate. Multi-day courses also include full conference access to education sessions, Keynote and Town Hall, receptions and exhibit hall floor during non-course hours. See page 15 for pricing.
www.FoodSafetySummit.com ®
Preventive Controls for Human Foods Monday, May 6 | 9:00 am – 5:00 pm Tuesday May 7 | 9:00 am – 5:00 pm Wednesday, May 8 | 1:00 pm – 5:00 pmThis course, developed by the FSPCA, is the “standardized curriculum” recognized by FDA and successfully completing this course meets the FSMA requirements for a “preventive controls qualified individual”. Seasoned industry professionals will instruct the course and offer practical advice for implementation of the PCHF rule in the food processing environment.
LEAD INSTRUCTOR Eva Rodriguez-Szewczyk, Rutgers Food Innovation Center
Foreign Supplier Verification Training
Monday, May 6 | 9:00 am – 5:00 pm Tuesday, May 7 | 9:00 am – 5:00 pm Importers have precious little time to design, test and implement a Foreign Supplier Verification Plan. Waiting to create a comprehensive FSVP could result in disruption of the supply chain, delays in entry processing, and in some cases, the exclusion of your products from the U.S. marketplace.
This course is a standardized, training curriculum that will provide participants with an understanding of the requirements of the Foreign Supplier Verification Programs rule (FSVP) for importers of food for humans and animals.
LEAD INSTRUCTOR Nancy Scharlach, FSMA International
Seafood HACCP Monday, May 6 | 9:00 am – 5:00 pm Tuesday, May 7 | 9:00 am – 5:00 pm Wednesday, May 8 | 1:00 pm – 5:00 pmThis standard “live” 2.5 day Alliance training course is for the supply chain of the seafood processors including food distribution warehouses and those companies that make, transport or stores seafood. The Certificate of Course Completion is from the Association of Food and Drug Officials (AFDO) to demonstrate that participants meet the training requirement of the FDA Seafood HACCP regulation CFR Part 123.10.
LEAD INSTRUCTOR Donna Schaffner, Rutgers Food Innovation Center
Produce Safety Alliance Grower Training
Monday, May 6 | 9:00 am – 5:00 pmThis course is for fruit and vegetable growers and others interested in learning about produce safety, the Food Safety Modernization Act (FSMA) Produce Safety Rule, Good Agricultural Practices (GAPs), and co-management of natural resources and food safety. The PSA Grower Training Course is one way to satisfy the FSMA Produce Safety Rule requirement outlined in § 112.22(c) that requires ‘At least one supervisor or responsible party for your farm must have successfully completed food safety training at least equivalent to that received under standardized curriculum recognized as adequate by the Food and Drug Administration.’
LEAD INSTRUCTOR Don Stoeckel, Ph.D., Produce Safety Alliance
EDUCATION Tuesday, May 7 • Session 1 |│ 8:30 am – 11:30 am
SESSION HIGHLIGHTS:
• Gain new knowledge from experienced thought leaders in the industry based upon their prior experience.
• Explore the pragmatic risks facing the entire supply chain and steps companies need to take to prepare themselves for the inevitable crisis situation.
• Learn how to best decide when to pull the trigger during a crisis and when to shut down or how much to recall.
• Learn how to push back on regulators when they are making unreasonable demands.
• Learn how to effectively deal with the public relations aspects intertwined with a food safety crisis.
• Learn how to resolve the fallout following a crisis, including regulatory scrutiny, civil lawsuits and potential criminal liability.
PRESENTERS:
James Marsden, Chipotle (invited)
Lone Jespersen, Cultivate Food Safety (invited)
Will Daniels, IEH
Jay Ellingson, Kwik Trip
Oscar Garrison, United Egg Producers
Robert McNaney, Padilla
Shawn Stevens Esq., Food Industry Counsel
How to Prepare for, Manage and Survive a High-Profile Food Safety Crisis
North Central Association of Food and Drug Officials (NC AFDO) Meeting
Monday, May 6 | 1:00 pm – 5:00 pm • Tuesday, May 7 | 8:30 am – 11:30 am Join state and local regulators from Illinois, Indiana, Michigan, Minnesota, North Dakota, Ohio, South Dakota, and Wisconsin, to hear updates on food regulatory programs from the Midwest, and discuss the FDA’s retail food programs, implementation of preventive control inspections programs at the state and federal levels, third audit programs, and more. The NC AFDO meeting is open to all attendees and is available at a special rate for AFDO members.
Sponsored by
®
Addressing EMERGING ISSUES throughout the SUPPLY CHAIN and the FOOD SAFETY COMMUNITY
EDUCATION Tuesday, May 7 • Afternoon Sessions
Session 4 | 3:00 pm – 5:00 pm
Food Protection: Business Decision-Making for Intentional Acts including Food Fraud and Food DefenseSESSION HIGHLIGHTS:
• Attendees will thoroughly review and frame their requirements to address both compliance requirement of FSMA and GFSI, among others, as well as the more tactical and pragmatic issues of “how to start” and “how much is enough.”
• Review how a risk assessment follows a general ISO 31000 Risk Management foundation of: establish the context, risk identification, risk analysis, risk evaluation, and risk treatment.
• Discuss FSMA standards which are to conduct a “hazard assessment regardless of the outcome” and then to address each “hazard that requires a preventive control.”
• Presenters from Academia/ University, GFSI, a standards organization, a food safety or enterprise risk auditor, brand owner/ manufacturers will provide an overview and trends of Food Fraud and Food Defense.
PRESENTERS John Spink, MSU
Gillian Kelleher, Wegmans Food Markets (invited)
Jacqueline Southee, FSSC (invited)
Alonso Capuchino, AIB (invited)
Session 5 | 3:00 pm – 5:00 pm
Foodborne Outbreaks in the NewsSESSION HIGHLIGHTS:
• Foodborne diseases due to known pathogens are estimated to cause 9.4 million illnesses each year in the United States. Preventing recurrences is an important reason for detecting and investigating foodborne outbreaks.
• Three outbreaks will be presented to reinforce the need for food safety controls all along the farm-to-table continuum including Escherichia coli O157:H7 Linked to Romaine Lettuce, Salmonella Mbandaka Infections Linked to sweetened puffed wheat cereal and Clostridium perfringens associated with a fast-casual Mexican restaurant in Ohio.
• Gain insight into the types of information and evidence collected and the reasoning behind implicating food(s).
• Discuss federal, state, local and Industry’s roles in collaborating to improve investigations.
PRESENTERS Matthew Wise, MPH Ph.D., CDC
Art Liang, CDC
Laura Gieraltowski, MPH, Ph.D., CDC
Travis Irvan, MPH, Delaware General Health District of Ohio
Session 2 | 12:30 pm – 2:30 pm
Partners with a Common PurposeSESSION HIGHLIGHTS:
• Learn about “Partners with a Common Purpose,” an initiative that recognizes a common purpose embraced and supported by both government regulators and industry alike in improving public health and consumer services.
• Engage in safe harbor discussions among regulators and industry, creating great momentum to support conversations of how we can better support the reduction of foodborne illness.
• Discuss the benefits to collaboration, what barriers currently exist, and most importantly, how we can overcome those barriers.
• Participants will be asked to focus their thoughts on collaboration during outbreak investigations.
PRESENTERS Mick Miklos, National Restaurant Association
Dionne Crawford, McDonald’s Corporation
Tara Paster, Paster Training
Courtney Mickiewicz, Virginia Department of Agriculture & Consumer Services
Joseph Corby, Association of Food & Drug Officials
Laurie Farmer, Food & Drug Administration
Session 3 | 12:30 pm – 2:30 pm
Getting Back to BasicsSESSION HIGHLIGHTS:
• Presenters address the need to remember long accepted norms of food safety practice when adapting to new regulations and guidance for human and animal food, produce and imported goods.
• Discuss why the industry continues to see recalls linked to failure to execute food safety basics.
• Explore the need to stay focused on the basics during periods of adaptation.
• Why GMPs continue to be the foundation for food safety.
• Why a good HACCP plan remains the best assurance of food safety
• The importance of building on proven practices.
PRESENTERS Dane Bernard, Bold Bear Food Safety
Oscar Garrison, United Egg Producers
Hal King, Ph.D., Public Health Innovations LLC
www.FoodSafetySummit.com
WELCOME RECEPTION on THE EXHIBIT HALL FLOOR
EXHIBIT HALL
Kick off your first evening with a Welcome Reception in the Exhibit Hall. This networking reception has become a Summit favorite as it provides the opportunity to connect with peers, chat with representatives and get a sneak peek at the variety of displays, while enjoying delicious food and drinks throughout the Exhibit Hall.
The sprawling exhibit hall at the Food Safety Summit has proven to be an essential resource for attendees, bringing you the opportunity to meet and network with leading companies introducing the latest products and technologies in food safety in categories including:
Tuesday, May 7 | 5:00 pm – 7:00 pm
• ANTIMICROBIAL
• AUDITING
• BACTERIOLOGICAL TESTING
• BIRD CONTROL
• CHECKWEIGHERS
• CLEANING SUPPLIES
• COMPUTER SOFTWARE
• CONTAMINATION CONTROL
• DATA COLLECTION & REPORTING
• DATA LOGGERS
• E.COLI TESTING
• EDUCATION
• ENVIRONMENTAL MONITORING
• FOOD ALLERGEN TESTS
• FOOD PROCESSING EQUIPMENT
• FOOD SAFETY TEST KITS
• HACCP CONSULTING
• HAND HYGIENE
• LABORATORIES OUTSIDE TESTING
• LABORATORY ACCREDITATION
• LABORATORY INSTRUMENTS
• LABORATORY SUPPLIES
• LISTERIA TESTING
• MAINTENANCE SOFTWARE
• METAL DETECTORS/ X-RAY INS
• NOTIFICATION SERVICES
• PATHOGEN CONTROL
• PATHOGEN DETECTION
• PEST CONTROL
• PLANT AUTOMATION
• PRODUCT INSPECTION EQUIPMENT
• QUALITY CONTROL SOFTWARE
• QUALITY REGISTRATION
• RAPID MICROBIOLOGICAL TEST
• REGULATORY SUPPORT
• RISK MANAGEMENT
• SALMONELLA TESTING
• SANITATION SUPPLIES & SERVICES
• SANITATION SYSTEMS
• SHELF LIFE EXTENSION
• SWABS & SAMPLING
• TEMPERATURE MEASUREMENT
• TRACEBACK SYSTEMS
• TRACKING SERVICES/SOFTWARE
• TRAINING
• TRAINING MATERIALS
TUESDAY, MAY 7 | 5:00 pm – 7:00 pm Welcome Reception
WEDNESDAY, MAY 8 | 10:30 am – 2:30 pm Lunch served on floor THURSDAY, MAY 9 | 10:30 am – 2:30 pm Lunch served on floor
HALL HOURS
®
View the 2019 EXHIBITOR LIST at www.FoodSafetySummit.com To reserve a booth, contact Kim Hansen | [email protected] | 847.915.9656
Sponsored by
®
Addressing EMERGING ISSUES throughout the SUPPLY CHAIN and the FOOD SAFETY COMMUNITY
EDUCATION Wednesday, May 88:00 am – 9:00 am COMMUNITY DISCUSSION GROUPSThe Food Safety Summit is the event that brings together like-minded people and gives them an opportunity to share ideas, network, brainstorm and openly discuss common day issues including the hot topics facing each of the communities that are represented. From the impact of a single agency, flattening of organizations’ food safety departments, new risks, impact of whole genome sequencing, cannabis, parasites and viruses (Noro, Hep A), cultured meat, alternative proteins, counterfeit foods, edible insects, illness investigation techniques, a nationally integrated food safety system, methods of surveillance and investigation and so much more.
Join your peers in a discussion group specific to your segment of the industry. These interactive conversations will be led by subject matter experts who will also be available to continue the conversation at our Community Hubs on the show floor. Grab a seat in the session that is most applicable to your industry.
Session 6 Foodservice/Retailer Community Group SUBJECT MATTER EXPERTS:
Chirag Bhatt, RS, CCFS, Buc-ee’s, Ltd.
Gillian Kelleher, Wegmans Food Markets
Mahipal Kunduru, Ph.D., Topco Associates
Steven Lyon, Ph.D., Chick-fil-A, Inc.
Craig Wilson, Costco Wholesale Corporation
John Zimmerman, First Watch Restaurants
Steve Mandernach, Association of Food & Drug Officials
Dave Nicholas, NY State Health
D. J. Irving, Tennessee Department of Health
Randy Treadwell, Washington Department of Agriculture
Will Daniels, IEH
Oscar Garrison, United Egg Producers
Joan Menke-Schaenzer, Van Drunen Farms/ FutureCeuticals
Session 7 Manufacturer/Processor/Supplier Community GroupSUBJECT MATTER EXPERTS:
Session 8 Distributor Community GroupSUBJECT MATTER EXPERT:
Mary Lynn Walsh, Sysco
Session 9 Regulatory Community GroupSUBJECT MATTER EXPERTS:
QUALITY & COMPLIANCE SOFTWARE | POWERED BY TM
EDUCATION Wednesday, May 8 What Will Drive Future
Food Safety Progress?
KEYNOTE PRESENTATION
NSF FOOD SAFETY LEADERSHIP AWARDS
The world of food safety hasn’t been the same since the Jack in the Box outbreak 25 years ago triggered change in how both industry and government understand their responsibility to prevent foodborne illness. The process of change in policy and practices has been gradual, but sustained and driven forward by other catalytic outbreaks and contamination incidents — from peanuts and produce to melamine. The result is today’s significant alignment among government, industry and consumers on the goal of prevention and the modern practices that can achieve it. Nevertheless, preventable illness and death from foodborne hazards remains an unsolved public health problem and threat to consumer confidence in the food supply. The question to be addressed in the Keynote Address is what mix of bad events, consumer expectations, industry leadership, technological innovation and public policy will drive future food safety progress. Can we take food safety to the next level without waiting for tragic events to drive us there?
The NSF International Food Safety Leadership Awards recognize individuals and organizations that have made a real and lasting impact on food safety.
The 2019 recipient will be awarded preceding the Keynote Presentation.
For more information and to submit a nomination visit www.nsf.org/info/fsla
SOLUTIONS STAGE presentations SUBJECT MATTER EXPERTS OFFER SOLUTIONS YOU CAN USE TODAY
11:00 am – 11:30 am
11:30 am – 12:00 pm
12:00 pm – 12:30 pm Session TBA
12:30 pm – 1:00 pm
1:00 pm – 1:30 pm
1:30 pm – 2:00 pm
2:00 pm – 2:30 pm
Michael Taylor Co-chair of the Stop
Foodborne Illness Board
Former Deputy Commissioner for Foods and
Veterinary Medicine , FDA
9:15 am – 10:30 am
MEET THE EXHIBITORS Visit 200+ leading solutions providers.
Exhibit Hall Hours Wednesday, May 8 | 10:30 am – 2:30 pm
NEW: TECH TENT presentations Get your hands on the latest technologies and newest tools.
10:45 am – 11:15 am
11:45 am – 12:15 pm
12:45 pm – 1:15 pm
1:45 pm – 2:15 pm
9
For full presentation descriptions visit www.FoodSafetySummit.com
Sponsored by
®
Addressing EMERGING ISSUES throughout the SUPPLY CHAIN and the FOOD SAFETY COMMUNITY
EDUCATION Wednesday, May 8Session 10 | 2:45 pm – 4:00 pm
Industry and Regulatory Perspectives on Produce Safety in 2019SESSION HIGHLIGHTS:
• Experience a dialogue between industry and regulatory partners on perspectives on produce safety in 2019. As the regulatory landscape has changed in recent years, regulatory and implementation successes and challenges will be discussed.
• Understand the synergy between industry and regulatory in the process of ensuring a safe produce supply to the consumer.
• Understand key provisions of the FSMA Produce Safety Rule and its science rationale as well as the key implementation practices undertaken by industry to comply with the Rule.
• Recognize the various industry practices involved in the control of pathogens on produce.
PRESENTERS Glenda Lewis, M.S.P.H., FDA
Will Daniels, IEH
Session 11 | 2:45 pm – 4:00 pm
Validation and Verification of ProcessesSESSION HIGHLIGHTS:
• The Food Safety Modernization Act (FSMA) regulations indicates a clear trend in prevention based food safety assurance, controlling supply chain from “farm to fork” and emphasis on risk-based hazard analysis and validated strategies for their mitigation.
• Current regulations are increasingly focused on prevention and preventative controls and rely on validated processes. These validated processes will also need verification processes ensuring that the preventative controls are properly implemented to control the identified hazard.
• This session will highlight the basic concepts of validation and verification, validation of food processing technologies and provide an example on how implementation looks like especially new novel technologies.
PRESENTERS Dr. Purnendu C. Vasavada, University of Wisconsin-River Falls
● Alvin Lee, Ph.D., Illinois Institute of Technology
● Mr. Larry Keener, International Product Safety Consultants
Session 12 | 2:45 pm – 4:00 pm
Innovative Social Media and Digital Tools to Reduce RisksSESSION HIGHLIGHTS:
• Gain insight into the types of digital food safety tools being implemented by major restaurant brands and health departments. Also discussed will be how the future will look with using machine learning and AI to prevent illnesses.
• How food safety digital tools are becoming new initiatives to reduce risks.
• What kinds of food safety digital tools are being leveraged by regulatory agencies and major brands.
• How digital food safety tools are making a positive impact to public health.
• What emerging digital food safety tools may look like in the future.
PRESENTERS Steven Lyon, Ph.D., Chick-fil-A, Inc.
● Davis Addy, Chick-fil-A, Inc.
● Dan Tew, YUM!
● Lauren DiPrete, MPH, REHS, Southern Nevada Health District
Session 13 | 2:45 pm – 4:00 pm
Playing Nice in the Sandbox SESSION HIGHLIGHTS:
• What do we do if we are not in agreement with a regulator— whether it is distribution, retail or foodservice?
• What is the “best” method for getting the point across while not alienating anyone?
• Provide tips for interacting with regulators, training employees and leaders as well as discussing and writing appeals.
• Learn tips for interacting with regulators, training employees and leaders as well as discussing and writing appeals.
PRESENTERS Chirag Bhatt, RS, CCFS, Buc-ee’s, Ltd.
● Mary Lynn Walsh, M.S., R.D., Sysco Corporation
www.FoodSafetySummit.com ®
EDUCATION Wednesday, May 8 Session 16 | 4:15 pm – 5:30 pm
Difficult-to-Inactivate Microorganisms: Challenges and StrategiesSESSION HIGHLIGHTS:
• This session will identify what conditions contribute to making pathogens more difficult to inactivate; and current and emerging best practices for their removal and inactivation.
• Gain a better understanding of the importance and challenges associated with controlling certain viruses (e.g., norovirus and hepatitis A virus), bacteria (e.g., spore-formers and Listeria monocytogenes) and parasitic protozoa (e.g., Toxoplasma gondii, Cyclospora cayetanensis) that are otherwise recalcitrant to many methods commonly used by the food industry, and conditions (e.g., biofilms, internalization) that promote persistence and resistance.
PRESENTERS Lee Ann Jaykus, Ph.D., North Carolina State University
Chip Manuel, Ph.D., Diversey
Alvin Lee, Ph.D., Illinois Institute of Technology
Session 17 | 4:15 pm – 5:30 pm
Food Allergens and their Control in 2019 – Where Are We Now?SESSION HIGHLIGHTS:
• Gain insights into the Codex document on Management of Food Allergens by Food Business Operators that is being developed by the Codex Committee on Food Hygiene (developed by Australia, the US and the UK).
• Recognize the various aspects involved in the control of food allergens as it relates to food provided to the consumer at retail food establishments and in retail food stores and including recalls.
• Understand the public health impacts of food allergens
• Understand key provisions of FSMA Preventive Controls Rule for the control of food allergens in the processing environment.
• Understand the requirements of the Food Allergen and Consumer Protection Act (FALCPA) and actions taken to date by FDA to meet its mandate.
PRESENTERS Jenny Scott, Center for Food Safety & Applied Nutrition, U.S. Food and Drug Administration
Glenda Lewis, M.S.P.H., FDA
Session 14 | 4:15 pm – 5:30 pm
Whole Genome Sequencing: How Is It Being Used? Is it Revolutionizing Food Safety?SESSION HIGHLIGHTS:
• Explore how the food safety community has started using Whole Genome Sequencing (WGS) to investigate clinical specimens as well as environmental and food samples.
• Why WGS represents a superior molecular microbiology tool over other methods.
• How WGS has already been used to improve surveillance and trackback of infectious disease.
• Lessons from recent WGS investigations as well as past with PFGE.
• Challenges and best practices for communications of WGS data.
• Industry’s needs to achieve equivalent improvements in their preventive food safety strategies.
PRESENTERS Matthew Wise, MPH Ph.D., CDC
● Joan Menke-Schaenzer, Van Drunen Farms/FutureCeuticals
● Will Daniels, IEH
● Henk C. den Bakker, Ph.D., Center for Food Safety, University of Georgia
Session 15 | 4:15 pm – 5:30 pm
Proposition 65 – The Confusion, Chaos and Conflict made ClearSESSION HIGHLIGHTS:
• Learn about Proposition 65, a controversial California law requiring companies to provide warnings when the foods they process or serve may contain chemicals which can cause cancer or reproductive harm. Virtually any company that sells or serves products in California can be a target, and plaintiff’s lawyers are now shaking-down food companies at alarming rates.
• Gain an understanding about Proposition 65 and its intended goals.
• Learn about which food products are being targeted, and how the cases are typically resolved.
• Learn about strategies restaurants, retailers and manufacturers can employ to protect them from exposure.
PRESENTERS Shawn Stevens Esq., Food Industry Counsel
● Al Baroudi, Ph.D, CFS, The Cheesecake Factory
● Craig Wilson, Costco (invited)
NETWORKING reception Wednesday, May 8 | 5:30 pm – 7:00 pm Join your colleagues and peers for an evening of networking and fun in a relaxed environment with good food and beverages. A perfect way to further make connections and build relationships.
Sponsored By
Sponsored By
EDUCATION Thursday, May 9Session 18 | 8:00 am – 9:00 am
Where Are We Now? FSMA Food Safety Plans in 2019SESSION HIGHLIGHTS:
• One year past the last compliance deadline for food processing companies to create and implement a Preventive Controls Food Safety Plan.
• We ask “Where are we now?” from the perspectives of a large food processor, consultants working with medium and small food processors, and an FDA Inspector.
PRESENTERS Danielle Clemmons, MPH, MFRPS, NJ DOH
● Debbie Kane, M.S., J&J Snack Foods
● Donna F. Schaffner, Rutgers Food Innovation Center
● William M. Lachowsky, B.A., B.Ed., B.Sc., M.Sc., Ontario College of Teacher
Session 19 | 8:00 am – 9:00 am
Ensuring Effective Food Safety Programs with Your Co-PackerSESSION HIGHLIGHTS:
• In 2018, a leading cereal company experienced a significant food safety challenge with Salmonella contamination involving a co-packer. Additionally, a biscuit product was recalled due to Listeria contamination which also involved a co-packer.
• Foodborne illness outbreaks emphasize the absolute requirement to ensure consistent application of food safety preventive controls across the U.S. food supply chain by contracting companies with their co-packer(s). This is equally important to meet regulatory requirements as set forth by the Food Safety Modernization Act.
• Hear some of the “best food safety practices” used by a contracting company with its co-packers.
• Hear from a co-packer and the challenges they face with types of products they produce to implement effective food safety preventive controls.
PRESENTERS Dr. Don Jones, Atkins Inc.
● Brian Perry, TreeHouse Foods
Session 20 | 8:00 am – 9:00 am
Blockchain Technology for Food SafetySESSION HIGHLIGHTS:
• Gain further insight into the problem the food industry is trying to use blockchain to solve.
• Align industry thought leaders around the importance of data standards, data privacy, and governance prior to launching a blockchain initiative.
• Provide high level cross-industry education on blockchain technology.
• Identify key technology provider “watch outs” for industry leaders.
PRESENTERS Sean Leighton, Cargill
Angela Fernandez, Food Logistics
Andy Kennedy, IFT Global Food Traceability Center
James Mitchell, Bitwise
Session 21 | 8:00 am – 9:00 am
Microbial Interventions What Technical Things Do People Want to Know About?SESSION HIGHLIGHTS:
• Utilize case studies to learn about specific microbial interventions and audience interaction to discuss specific interventions of interest.
• Discuss the challenges, such as validation, when identifying, selecting and implementing interventions.
• Explore how multiple interventions can be used.
PRESENTERS Alvin Lee, Ph.D., Illinois Institute of Technology
Brendan A. Niemira, Ph.D., USDA-ARS Eastern Regional Research Center
EDUCATIONAL PROGRAM DEVELOPED for THE INDUSTRY by THE INDUSTRYThe Food Safety Summit educational content is selected, developed and presented in large part by the 2019 Educational Advisory Board (EAB). This highly motivated, volunteer group is made up of industry leaders representing all key areas that are important to food safety professionals including Manufacturing, Foodservice, Regulatory, Academia, Retail and Distribution.
MEET OUR EAB, Visit: www.FoodSafetySummit.com
www.FoodSafetySummit.com ®
EDUCATION Thursday, May 9
SOLUTIONS STAGE presentations SUBJECT MATTER EXPERTS OFFER SOLUTIONS YOU CAN USE TODAY
11:00 am – 11:30 am
11:30 am – 12:00 pm Session TBA
12:00 pm – 12:30 pm
12:30 pm – 1:00 pm
1:00 pm – 1:30 pm Session TBA
1:30 pm – 2:00 pm
2:00 pm – 2:30 pm
AN INTERACTIVE TOWN HALL with REGULATORY AND ADVISORY GROUPS
The Food Safety Summit has become known for offering this consistent opportunity to meet and interact with key Food Safety Regulatory and Advisory Groups. For the 7th year leaders from AFDO, CDC, FDA and USDA will share the stage, provide an update from each of their groups and spend time interacting with the audience and answering the most pressing questions facing the industry. This is truly a highlight of the Summit and based on attendee feedback and input from our panelist there will be significant time for Q&A with and between the participants. Be prepared to listen, learn, interact and help to drive the discussion.
The Sani Awards™ program celebrates innovation and excellence in food safety within the foodservice industry. These awards recognize and promote best practices spotlighting food safety. Awards will be given during the Town Hall.
For more information and to submit a nomination, visit : www.saniawards.com
9:15 am – 10:30 am
Paul Kiecker Acting Deputy Under Secretary at Office of Food Safety
Steven Mandernach Executive Director
Dr. Robert Tauxe Director, Division of Foodborne, Waterborne and Environmental Diseases
Frank Yiannas Deputy Commissioner for Food Policy and Response
MODERATOR Gary Ades, Ph.D. President, G&L Consulting Group
MEET THE EXHIBITORS Visit 200+ leading solutions providers.
Exhibit Hall Hours Thursday, May 9 | 10:30 am – 2:30 pm
FIFTHANNUAL
2 0 1 9
NEW: TECH TENT presentations Get your hands on the latest technologies and newest tools.
10:45 am – 11:15 am
11:45 am – 12:15 pm
12:45 pm – 1:15 pm Session TBA
1:45 pm – 2:15 pm Session TBA
For sponsorship availability, contact Kim Hansen | [email protected] | 847.915.9656
Session 24 | 2:45 pm – 4:00 pm
Active Managerial Control in a Foodservice/Retail SettingSESSION HIGHLIGHTS:
• The fundamentals of active managerial control, such as process HACCP as a foundation, written preventative food safety management system, well-defined standard operating procedures and a clear training plan that employees can follow.
• Conducting regular food safety assessments, corrective actions, and proactive oversight by operators and management, which can substantially lower the risk of foodborne illness;
• How to encourage AMC in a foodservice setting, providing constructive feedback and recognizing positive behaviors.
PRESENTERS Hal King, Ph.D., Public Health Innovations, LLC.
● John Zimmermann, First Watch Restaurants, Inc.
● Shannon McKeon, Fairfax County Health Department
● Chirag Bhatt, RS, CCFS, Buc-ee’s Ltd
Session 25 | 2:45 pm – 4:00 pm
Raw Agricultural Commodity vs. Ready to Eat – Blurred Lines?SESSION HIGHLIGHTS:
• Since the implementation of FSMA, the lines between Raw Agricultural Commodities (RAC’s) and Ready to Eat (RTE) fruits and vegetables have blurred. According to FSMA, if a fruit or vegetable can be consumed raw, it should be considered ready to eat and the food safety program and controls should reflect that circumstance.
• Learn where FDA stands on the issue and how industry experts are managing through this new perspective and what they plan to do to control the risks; from farm to fork
PRESENTERS Will Daniels, IEH
● Suresh DeCosta, Lippman Produce (invited)
● Samir Asar, FDA CFSAN (invited)
●
EDUCATION Thursday, May 9
SESSION HIGHLIGHTS:
• Join a panel of industry experts as they discuss the most challenging topics facing food safety professionals.
• Topics will range from the impact of Whole Genome Sequencing to Cannabis, and Counterfeit Foods, and will include current events taking place in May 2019.
• Attendees will gather sufficient information to address issues that are impacting their companies and learn about potential solutions.
CLOSING SESSION Session 26 | 4:15 pm – 5:30 pm
PRESENTER Joan Menke-Schaenzer, Van Drunen Farms/FutureCeuticals
Hot Topics: What’s Keeping Food Safety Professionals Up At Night?
Sponsored By
Session 23 | 2:45 pm – 4:00 pm
Lessons Learned — FSMA Third Party Audits and Voluntary Qualified Importer ProgramSESSION HIGHLIGHTS:
• As part of FSMA, the FDA developed regulations and guidance in support of the Third-Party Audit/Certification program and the Voluntary Qualified Importer Program.
• This session will provide an update on Third-Party Audit/Certification program and Voluntary Qualified Importer Program(VQIP) from FDA and industry.
• The update will provide insight into the level of participation and lessons learned.
PRESENTERS Reinaldo Figueiredo, American National Standards Institute
● Sharon Mayl, FDA (invited)
● Kathy Wybourn, DNV Certifications Inc.
Session 22 | 2:45 pm – 4:00 pm
The “Who”, “What” and “How’s” of the Sanitary Transportation Food Act (STFA). SESSION HIGHLIGHTS:
• Decrease confusion about STFA and identify exactly what you need to do to ensure compliance at your facility, including “who” is covered; “what” is a carrier, supplier, shipper, receiver and loader; and “how” to carry out the rule and train associates to comply.
• Tips for training, implementing and evaluating your facility’s current program.
• Applying the rule to your facility for implementation.
• Training employees on their role.
• Evaluating your facility’s current program and next steps for compliance.
PRESENTERS Mary Lynn Walsh, M.S., R.D., Sysco Corporation
● Gary Ades, Ph.D., G&L Consulting
www.FoodSafetySummit.com ®
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IA Conducting Vulnerability Assessments Course Monday, May 6 / 9:00am – 5:00pm
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CERTIFICATION COURSES (MULTI-DAY) Includes complete conference access during non-course hours
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May 6 – 9 2019
Rosemont, Illinois Donald E. Stephens Convention Center