Food Safety Live 2016 Conference Program

Start Time: 12.00 p.m. London, 7.00 a.m. New York

Amanda Evans-Lara, HACCP Mentor

Food suppliers can have a major impact on your food business and the products that you produce. With this in mind, it makes good business sense to make sure that they are doing everything within their responsibilities to ensure you only receive the best products. Join the discussion to learn about supplier verification, selection and monitoring processes that you can implement into your food business.
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Start Time: 12.35 p.m. London, 7.35 a.m. New York

Vladimir Surčinski, Auditor and Trainer

Food productions is specific area, were you have to think about numerous areas like food safety, defence, food frauds, operation steps, loses in production, improvements, time management etc. All of this is not possible without the responsible employees who are willing to give effort in mentioned activities. This topic will focus on standard demands regarding human resources, how to implement effective employment, competence tracking and improvement of employees and how to develop one of the hardest thing and that is awareness of employees. 
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Start Time: 1.10 p.m. London, 8.10 a.m. New York

Tony Connor, Chief Technical Advisor, IFSQN

GFSI benchmarking requirements state that standards shall require that the organisation has in place a Hazard Analysis and Critical Control Point system (HACCP) to identify and control all food safety hazards including allergens, to demonstrate food safety management and that the HACCP system shall be systematic, comprehensive and thorough and shall be based on the Codex Alimentarius HACCP principles. In addition, the HACCP system must be capable of accommodating change, such as advances in equipment design, processing procedures or technological developments. The scope of the HACCP system must be required to be defined per product / product category and per process line / process-location. We will discuss these requirements and how they are applied in GFSI benchmarked standards.
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Start Time: 2.55 p.m. London, 9.55 a.m. New York

David Rosenblatt, Director of Training, Sher Consulting and Training 

One of the key elements of any Food Safety Management System is establishing an effective training strategy which includes identifying competencies, delivering effective training and evaluating its effectiveness.  We will discuss the key elements for successful training with proven results.
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Start Time: 2.20 p.m. London, 9.20 a.m. New York

Earl Arnold, Global Manager, QA Food Defense & FSMA, AIB International

Food Defense is a program we establish for our food facilities to prevent intentional adulteration of our products, protect consumers from harm, protect our assets from tampering, and protect our brand from hoaxes and other potential harm. If a facility is required to register with the FDA they must put together a Food Defense plan in accordance to 21 CFR 121 Mitigation Strategies to Protect Food from Adulteration regulation. This regulation requires facilities to conduct a vulnerability assessment on all processing steps, identify significant vulnerabilities, if found develop and apply mitigation strategies. If a facility follows a GFSI scheme such as SQF, IFS, BRC, or FSSC, you are required to develop a food defense plan. Some of these requirements are in line with the FDA regulatory requirements. It is important for you and your facility to develop a program that fits your needs and meets the regulatory, customer, and possibly GFSI requirements.
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Start Time: 1.45 p.m. London, 8.45 a.m. New York

Robert Rogers, Sr. Advisor Food Safety & Regulation, Mettler Toledo  

Providing reasons for a foreign material detection/prevention program as well as discussing theory of operation, proper validation and verification of metal detection and x-ray inspection systems
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Start Time: 3.30 p.m. London, 10.30 a.m. New York

Carlos Romero, President/Owner, QSPS Consulting LLC  

FSMA Compliance. What is being observed to date in the industry in regards to enforcement . Challenging of  the HARPC Plans and Preventive Controls . How the PCQI should best position  themselves to be fully compliant with the requirements. Foreign Supplier Verification and can your broker become a weak link in your supply chain. Transporation and are we doing a good enough job to mantain clean trailers and containers.
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Start Time: 4.05 p.m. London, 11.05 a.m. New York

Ruby Ochoa, President/Owner, Trace Analytics LLC  

Compressed air is used widely in the food industry with both direct and indirect contact to ingredients, final products, and packaging. We’ll field your questions about potential contaminants, monitoring plans, limits, risk assessments, HACCP principles, sampling, troubleshooting, and more. We’ll also discuss new pure gas monitoring requirements from SQF in 2018. Join our discussion!
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