Food Safety Live 2020 Conference Program Goto FSL20 Forum

Start Time: 11:15 AM London, 6:15 AM New York

Amanda Evans-Lara, Food Safety Compliance Specialist, HACCP Mentor

The requirements for compliance training are built into every recognised GFSI certification programme. There is also plenty of data to support that a well-trained team leads to better job satisfaction, morale, motivation and efficiency. But how do you achieve this, not only on a tight time and financial budget but also in a way that fosters engagement, skill enhancement and knowledge retention? Join Amanda Evans-Lara from HACCP Mentor for an update on the latest techniques being used to create effective, engaging learning experiences that are quick and focused on performance.
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Start Time: 11:45 AM London, 6:45 AM New York

Vladimir Surcinski, Consultant and Trainer, IFSQN

  Food industry is changing rapidly. Future is here as they designed a 3D food printer that you can now place in your kitchen next to the fridge, stove, and microwave. You fill the dispensers with mass, push a button, and the device prints your favourite dish in an amazing shape that not every human hand can make. Together with printing now option of cooking is possible, and all of that is done with an installed laser. Printing and laser cooking of food is enough to open the discussion about the food safety of food prepared in 3D printed technology.
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Start Time: 12:15 PM London, 7:15 AM New York

Sean Gibbons, Data Science & Technical Services Manager, Safefood 360°

This session will explore the potential and applicability of AI and Machine learning for Food Safety Management to drive enhanced data management. This will include assessing the applicability of each for optimizing operations for food and manufacturing businesses globally, as well as consideration of functionalities and capabilities such as predicting and insights, data management, advanced analytics, and emerging technology.
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Start Time: 1:00 PM London, 8:00 AM New York

David Rosenblatt, Director of Learning, Sher Consulting & Training

  Decision makers in the field of food safety are obligated to have the best, most current resources literally at their fingertips. Not knowing about a relevant food safety incident occurring somewhere on the planet, not having access to epidemiological data or not being aware of legislative impact are all inexcusable when it comes to performing food safety risk assessments.  This webinar will help you to find the best web resources to keep your food safety team up to date.
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Start Time: 1:30 PM London, 8:30 AM New York

Tony Connor, Senior Technical Advisor, IFSQN

  Analysis of FDA Recall Notices since 2017 shows that out of 785 Recalls, 53.3% were due to labelling/undeclared allergens. In this presentation we will discuss fundamental systems that contribute to effective product labelling and preventing such product recalls.  Product labelling control starts with product design & development, this needs to be supported by purchasing, specifications and supplier assurance.  Operations need to be controlled to ensure allergens are managed throughout the process and the correct approved labels are applied to the product. The presentation includes practical examples of systems that should be put in place to ensure products are labelled correctly.
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Start Time: 2:00 PM London, 9:00 AM New York

Maria Sandoval, Lab Director, Trace Analytics LLC

  Maria Sandoval, Laboratory Director of Trace Analytics, will lead a discussion on the changes to the ISO 8573-4:2019 standard. She’ll explain the revisions, and how they impact testing methods. Sandoval will then outline acceptable particle analysis methods including: light optical microscopy, scanning electron microscopy, and optical particle sizing and counting instruments. This presentation will help users determine which type of particle analysis best fits their unique system and requirements.
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Start Time: 3:00 PM London, 10:00 AM New York

Patrick BELE, Technical Services Director, Mérieux NutriSciences

  Despite the regulatory & GFSI requirements, allergens issues remain on top 3 of the food safety alerts statistics. This presentation will address best practices to effectively manage allergens in your facility, from procurement to labelling of the finished products. Allergen testing will also be covered as well as international regulatory landscape.
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Start Time: 3:30 PM London, 10:30 AM New York

Cor Groenveld, Market Development Director, FSSC22000

  FSSC 22000 is one of the largest global food safety management system certification programs. The COVID-19 crisis has a huge impact as many FSSC 22000 audits cannot be delivered and have to be postponed. Therefore it is essential to consider alternative methods of delivering auditing activities whilst still achieving the audit objectives and ensuring a robust audit process. The use of ICT, facilitates remote auditing as a solution in situations where the onsite audits cannot be performed. This presentation will explain how remote audits and ICT are used for FSSC 22000 audits. Lessons learned and experiences from remote audits will be included.
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Start Time: 4:00 PM London, 11:00 AM New York

Robert Rogers, Senior Advisor Food Safety & Regulation, Mettler-Toledo Product Inspection Division

The global supply chain is experiencing unprecedented challenges in the wake of a pandemic. Travel restrictions and safety concerns have reduced the opportunity for on-site assessments and certifications. Product Inspection solutions are often part of the food safety program and considered Critical Control Points or Preventive Controls. We will look at how Product Inspection data can help assure products were manufactured safely and support both on-site and remote evaluations.
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Start Time: 4:45 PM London, 11:45 AM New York

Brita Ball, Principal Consultant, Food Safety Professional, Advancing Food Safety Culture, Brita Ball & Associates

Food businesses have been adapting many of their procedures and systems to be able to continue delivering products to customers during the COVID-19 pandemic. While focusing efforts on reducing pandemic-related health risks, organisations must also keep food safety as a priority. Firms with positive food safety culture continue to remain focused on food safety, meet regulatory requirements and follow procedures, especially for training, employing temporary workers and accessing alternate suppliers. Food safety and quality professional may use this crisis to improve food safety culture and support business risk management. As a result of this session you will be able to identify action items to help your organisation keep food safety a priority during the pandemic and beyond.
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Start Time: 5:15 PM London, 12:15 PM New York

LeAnn Chuboff, Vice President Technical Affairs, Food Safety Professional, Advancing Food Safety Culture, SQFI

SQF will be publishing their updated edition to the SQF Codes on October 15th. For SQF certified sites, this means that they will need to be ready to implement these new changes starting in May, 2021. In this session, SQF will provide you with a summary of the changes and the feedback that was received from the public comment period.
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Start Time: 5:45 PM London, 12:45 PM New York

Alicia M. Swanson, Food Safety Professional, AIB International

  The pandemic may have shifted product demand or changed how manufacturers operate, but it hasn’t decreased customer or consumer expectations for food safety. Even in what is our ever-evolving new normal, food safety continues to be the priority for the entire food supply chain. AIB International’s Hybrid GMP Inspections aim to provide your retailers and consumers with assurance of Good Manufacturing Practices. AIB International’s Alicia Swanson will offer insight into how you can maintain social distancing and avoid production interruptions while upholding GMPs.
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Start Time: 6:45 PM London, 1:45 PM New York

Mónica Galleguillos Ackerknecht, Director Training & Education Services for Latin America, NSF International

Protecting food from microbiological contamination of saprophytes and pathogens during the process is essential to comply with regulatory requirements and protect consumers from suffering foodborne illness. In the environmental monitoring plan, it is necessary to take into account the food group, its risk category (Intended use) and the zoning of the plant in order to establish a good sampling plan. In the sampling plan we must take care of the representativeness of the sample, the ability to recover the microbial contamination and taking care of the sample during its collection and shipment to the analysis laboratory. Considering all these cares, we can be sure that the interpretation of the results will allow us to infer about the real conditions of the plant environment and make correct decisions about effective corrective actions.
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Start Time: 7:15 PM London, 2:15 PM New York

Leslie Lloyd, Clinical Surveyor, DNV GL

Review of key concepts organizations should consider in dealing with emerging pathogens such as COVID-19 as they relate to the physical environment; active disease; emergency response; surge capacity and safety protocols. This webinar can be utilized to answer questions to front line workers or to identify opportunities for improvement in an existing infection prevention and control program. Participants will review and understand: emerging pathogens and infection control - the risk of emerging pathogens on the organization;  infection control and hierarchy of control: understanding what can be controlled and mitigated in the organization, and emerging pathogens and Covid-19 preparedness of the organization; emergency preparedness interventions to address emerging pathogens in the environment; quality management system; personnel safety.
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