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Food Safety Live 2018 Conference Program

Join the International Food Safety & Quality Network online on Wednesday, October 17, 2018 for a series of presentations and Q & A sessions with leading industry experts. Free registration and training certificates for all attendees.


Food Safety Live 2018 Educating consumers on maintaining food product safety

Start Time: 11.00 a.m. London, 6.00 a.m. New York
Amanda Evans-Lara, Food Safety Compliance Specialist, HACCP Mentor
Food manufacturers and retailers can spend a lot of time, money and resources to make sure that the food they produce is safe to eat. In today’s global marketplace, this is a basic consumer expectation. In recognizing this, how much responsibility should the consumer then take for food safety, post-sale?  If we believe 100% responsibility, all players in the food chain need to ensure the highest level of food product education is available. In this session you will learn different methods to ensuring that the customers knowledge of your product is sufficient to not only protect their own health and that of their loved ones, but also the health of your brand.
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Food Safety Live 2018 Modern food ingredients that will affect change in food safety systems

Start Time: 11.45 a.m. London, 6.45 a.m. New York
Vladimir Surcinski, Food Safety Expert, Auditor and Trainer, IFSQN
Food industry and retailers are bringing each year new ingredients as parts of food products or on our table. We as consumers are also demanding new tastes, new shapes of food, way of preparation etc. All of this changes and demands have strong connection with the food safety as basic demands of delivering modern ingredients to people across the world.  For the food industry, use of ingredients like fresh flowers, algae, superfoods like goji, chia seeds, processes like ""sous vide"" brings food safety systems to a challenge.  In this session we will discuss these challenges, modern ingredients and improvements of food safety system that will follow. 
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Food Safety Live 2018 The changes in ISO 22000:2018 and the implications for FSSC 22000

Start Time: 12.30 p.m. London, 7.30 a.m. New York
Cor Groenveld, Market Development Manager, FSSC 22000
FSSC 22000 is the GFSI recognized International Food Safety Management Certification Scheme using ISO 22000. In June this year the first revision of ISO 22000 has been published since it was launched in 2005.There are more than 18.000 FSSC 22000 certified food organizations around the world that will need to implement the ISO 22000 changes. This presentation will explain the main changes and implications for the FSSC 22000 scheme. Topics that will be covered are:   - Like the other management system standards ISO 22000 now meets the ISO High Level Structure. What does this mean? - How is the risk based thinking principle implemented? - What are the organizational and operational PDCA's? -  Explanation of PRP's, OPRP's and CCP's? - What is the transition process for FSSC 22000?
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Food Safety Live 2018 Challenges in Supply Chain Management

Start Time: 1.15 p.m. London, 8.15 a.m. New York
Chris Domenico, Territory Manager, North America, Safefood 360º
The global landscape of supply chain management has shifted and food companies must adapt. Today’s supplier quality management programs must be intelligent as the requirements for risk assessments have become more extensive and customers require instantaneous responses. In this session, we will discuss the practical steps to creating programs that will help you achieve this new level of supply chain management. Topics to include supply chain mapping, blockchain, advanced risk assessments, and more!
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Food Safety Live 2018 US FDA 2018 Changes for the Nutrition Facts Label

Start Time: 2.00 p.m. London, 9.00 a.m. New York
Elaine Meloan, Manager Food Labeling, AIB International
In this session we will discuss the US FDA 2018 Changes for the Nutrition Facts Label including; new formatting with larger fonts, new units, change to RDI/DRV and RACC, serving sizes, claims, dual format, added sugars, new definition dietary fiber. Added sugars for honey, maple syrup and certain cranberry products.  Additional isolated or synthetic non-digestible carbohydrates approved as dietary fiber.
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Food Safety Live 2018 BRC Global Standard for Food Safety Issue 8: Key changes

Start Time: 2.45 p.m. London, 9.45 a.m. New York
Tony Connor, Chief Technical Advisor, IFSQN
This session will review the main changes in the recently updated BRC Global Standard for Food Safety Issue 8.  In addition practical solutions will be presented to assist attendees in meeting the new requirements.
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Food Safety Live 2018 FDA’s 2018 Guidance Documents for Intentional Adulteration

Start Time: 3.30 p.m. London, 10.30 a.m. New York
Earl Arnold, Manager Food Defense/FSMA, AIB International
In this session we will briefly cover requirements of the Intentional Adulteration rule and provide the latest updates on food defense from the FDA.  In addition you will reveive practical tips on the steps you need to take to ensure your business is compliant.
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Food Safety Live 2018 Food Safety Culture Development

Start Time: 4.15 p.m. London, 11.15 a.m. New York
Caroline Passuello, Risk Management & Sustainability Manager, DNV GL Business Assurance  Juliani Kitakawa, Food & Beverage Manager, DNV GL Business Assurance 
In many organizations, there is a growing concern with how to maintain a food safety culture - even those where food safety systems are already certified.  Many efforts have been applied to the development of food safety culture, but, theoretically, there are gaps in these efforts, which reflect on the quality of programs developed and consequently, on the results achieved.    The session will present basic concepts about organizational culture and specifically, on food safety culture, demonstrating the theoretical model from DNV GL. In this model, we understand culture as the aggregation of beliefs, practices and perceptions of an organization, which can be evaluated from seven attributes previously defined and understood through the existing culture in your organization.   Identification of each attribute and cultural stage, in which an organization currently is at, is essential to the definition of a program that seeks to develop the organizations’ food safety culture.
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Food Safety Live 2018 Improving food safety culture – a case study

Start Time: 5.00 p.m. London, 12.00 p.m. New York
Dr. David Rosenblatt, Director of Training, Sher Consulting & Training
Personal behavior is always affected by culture. One of the most frustrating challenges that management has to confront is creating an organizational food safety culture which supersedes personal cultures and beliefs while continually respecting them.  In this talk Dr. Rosenblatt will share a case study where current behavioral theory was implemented to improve a food company's food safety culture using creative interactive training for management and employees accompanied by measurement of effectiveness and taking into consideration physical and procedural infrastructure.
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Food Safety Live 2018 Metal Detection, X-ray or Both Making the Right Choice

Start Time: 5.45 p.m. London, 12.45 p.m. New York
Robert Rogers, Senior Advisor Food Safety & Regulation, Mettler Toledo
Food and Pharmaceutical product manufacturers have an obligation to comply with industry legislation and regulation. It is necessary to have effective inspection processes in place where there is a clear risk of contamination. The choice of protection and inspection equipment to identify potential contaminants can have a huge effect on product quality and safety and on consumer confidence. One of the key inspection choices that manufacturers face is whether to install a metal detection system, an x-ray inspection system, or both. This presentation will help you to decide.
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