Program

Grant Woolf
VP, Strategy & Product Management
Sensitech Inc

Maximizing Supply Chain Visibility to Enhance Product Integrity and Security

How are leading companies using real-time tracking technologies to ensure the integrity and security of their products is maintained?
Client Case Study: how does the technology work and what are the short and long term implications on the global supply chain?
Exploring the current and emerging landscapes and trends related to food and beverage supply chain security

INTERACTIVE WORKSHOP

Supplier Management: The key to ensuring Food Safety, Quality Systems and Ingredient Traceability

In the Food Industry, every Food ingredient provider is both a “customer” and a “supplier” to someone else. Building relationships with suppliers is essential to a solid Quality program
Traceability through managing supplier documentation is at the heart of a solid Food Safety Quality system
Building and maintaining Approved Supplier lists, while score-carding Suppliers with Outreach Portals is an effective way to keep certification costs low

Allen Haas
Senior Food Technologist
Golden State Foods
Ken Bubeck
CEO
ithos inc.

12:05-12:40

Bradd Eldridge
Director QA & Compliance, Food Safety & Strategy
Abbott Nutrition

Working with the Unknown of the FSMA Guidelines

How is the Industry Dealing with the Ambiguity Surrounding the FSMA?

Understanding FSMA requirements and benchmarking your existing processes/systems against what is known
Evaluating where there are gaps in our knowledge and what the FDA has promised to publish in their delayed guidelines
Working with other industry and government organizations to prepare for the unknown
Promoting continued communication with the FDA
Balancing the need to have systems installed with unnecessary cost and time waste

Len Heflich
VP, Quality Systems
Bimbo Bakeries

Quality by Design and Change Management

Developing Effective Systems to Manage Change and New Product Development

Ensuring proactive quality assurance in product development and production
Best practices in managing operational change
Building a flexible and collaborative system for R&D and quality assurance in development and production stages
Re-designing the team model - promoting communication, collaboration, responsibility and ownership
Translating development needs to the plant and manufacturing levels
Supporting low risk change management

12:40-13:40

Networking Luncheon

13:40-14:15

Sid N. Jhaveri PhD
Global Director, Quality & Regulatory
Starbucks

Promoting a Culture of Safety, Consistency and Quality

Building a Comprehensive Culture of Safety as Part of Starbucks' Continued Growth and Expansion into New Markets

Actioning the Starbucks vision to drive a culture of safety from within
An update on current operations and expansion - moving into the juice and bakery markets
Understanding the unique safety and quality requirements for manufacturing these products
Exploring the design and concept of new product operations - how to maintain productivity without faulting on safety
Defining an execution plan
Deploying the execution plan - integrating new processes with existing Starbucks operations without hindering product supply

Melissa Smith-Tate
Senior Director, Food Safety & Quality
Hearthside Foods

Promoting A Culture of Operational Excellence and Lean

Re-evaluating Core Organizational Practices to Support Product Quality and Safety

Understanding emerging industry requirements and their implications on your technical base and skill set
Recruiting the best talent to support organizational excellence
Utilizing diversified professional backgrounds during recruitment - attracting and retaining talent and developing your internal skill base
Exploring core leadership competencies: recruitment, retention and development
How can you leverage organizational excellence to promote cost effectiveness?
Building significant partnerships to promote excellence and success

14:15-14:50

Tom Barlow
Pre-Sales Manager
EtQ

What is the Relationship between Risk Management and Food Safety Compliance?

How are business processes introducing risk throughout the enterprise?
Driving a proactive approach to continuous improvement
How is risk shaping compliance within the food and beverage industry?
How are organizations utilizing risk management methods to remain compliant?

Interactive Workshop: Food Manufacturing

Auditing Every Location and Activity Every Day: Mitigating Brand Risk for Yourself and Your Trading Partners

Supply chain risk audits: Audits structured to mitigate specific process risks
Non Compliance Audits: Audits to determine process failures resulting in Customer Complaints, held stock and HACCP Deviations for improvement
Audit process audits: Audits to understand the effectiveness of the Audit Program for improvement

Harold Ewell
Director, Quality Assurance & Food Safety
N2N Global

14:50-16:10

Pre-arranged 1-to-1 Meetings

16:10-16:45

Rob Mommsen
Director, Quality Assurance & Food Safety
Sabra Dipping Company

HACCP and Risk Assessment

Building Key Knowledge of HACCP and the Risk Assessment Process throughout your Workforce

Generating a knowledge database to support the effective use of a Hazard Analysis and Critical Control Point (HACCP) system
Identifying limitations and gaps in a rigorous HACCP system
Using HACCP principles to assess risk away from the production line - supply chain, people, commercial systems, security and regulation
Verification, monitoring and validation
Well-documented and implemented HACCP as basis for due diligence defense and future prevention

Interactive Workshop: Food Manufacturing

Earthbound Farm: A Case Study in the Successful Adoption of Robotics for Use with Fragile Products

Earthbound Farm, an organic journey
Exploring challenges and solutions in adopting robotics in secondary packaging of clam pacs
Achieving return on investment on robotic implementation
Opportunities for the use of robotics for use in primary packaging of delicate and hard to handle items

Hai Chang
Director of Sales, Americas
Adept Technology, Inc.

16:45-17:20

Robert Fahy
Director, Corporate Security
Kraft Foods Group

Food Defense, Bioterrorism and Security
Preparing your Organization for an Attack on Product Quality and Safety

What level of responsibility does your organization have when it comes to food defense?
Generating a functional 'food plan' - identifying internal and external risks of intentional contamination
Rapidly responding to an attack - deploying response strategies and response teams

Richard Ammendola
Senior Director & Principal, Sustainability & Upstream Productivity
Wrigley a subsidiary of Mars Inc.

Incorporating Realistic Green Principles and Targets into your Production Process

Achieving a footprint that is 80% greener

Tackling the 'Green Pyramid' - ingredients, processes, manufacturing, packaging and supply chain
Designing and deploying a formal sustainability program and establishing subsequent implications on existing processes, efficiencies and timelines
Building data and enforcing proper understanding of 'green' to target appropriate areas and ensure program maintenance
Implementing strict guidelines and tools to support the transition
Evaluating different lifecycle tools to achieve total lifecycle 'cradle to grave' transparency
Maintaining the campaign in face of continuing expansion and globalization

17:20-17:55

John J. Brown
Director, Risk Management, Supply Chain & Technical
The Coca-Cola Company

Prioritizing Risk Management Strategies into your Global Value Chain

Addressing the need for value chain-focussed risk management in light of natural disasters, human-crises and the internal demand to boost lean
Adopting a broader, more holistic approach to managing risk vs. a more narrow quality-requirement focus
Ensuring your risk management strategy is proactive, not reactive
Applying ISO principles and guidelines to Coca Cola’s value chain strategy
Optimizing company culture aspects of risk management to ensure sustainability

17:55-18:35

Themed Panel Discussion

Winning Strategies in Tackling & Managing Food Waste
How Do I Do it and How Can I Benefit?

Tying waste management into your sustainability strategy
Evaluating the cost implications of waste management: calculating out the costs and understanding internal financials
Calculating tax benefits of tackling waste for finished and non-finished market products
Highlighting waste management strategy weaknesses
Gaining recognition for your contributions and efforts

Gail Tavill
VP, Sustainable Development
ConAgra Foods
Karen Hanner
Director, Manufacturing Partnerships
Feeding America
Robert W. Camp
VP & General Manager
White Castle Food Products, LLC

18:35-18:40

Chairpersons' Closing Address

Bradd Eldridge
Director QA & Compliance, Food Safety & Strategy
Abbott Nutrition
Dr. Kantha Shelke
Ingredients Editor
Food Processing/Wellness Foods Magazines

18:40-19:40

Networking Drinks Reception

DAY TWO - February 27, 2013 (Wednesday)

08:00-08:30

Delegate Re-registration

08:30-08:35

Chairpersons' Welcoming Address

Bradd Eldridge
Director QA & Compliance, Food Safety & Strategy
Abbott Nutrition
Dr. Kantha Shelke
Ingredients Editor
Food Processing/Wellness Foods Magazines

08:35-09:20

Keynote

The Food Safety Modernization Act (FSMA): is America's Food Any Safer Post-Implementation?

Adjusting to the new food safety reality - moving away from visibly clean standards to microbiologically clean expectations
Reviewing the effectiveness and relevance of existing processes and procedures
Altering workforce culture overnight
How can the Government, processors, service-providers and consumers work collaboratively to improve food safety?

Bradd Eldridge
Director QA & Compliance, Food Safety & Strategy
Abbott Nutrition
Charlie Cortellini
VP, R&D
Massimo Zanetti Beverage USA
Julie Simcox
Senior Manager, Vendor Quality
HJ Heinz
Marc Sanchez
Founder, Attorney & Regulatory Consultant (Medical Device, Food, Dietary Supplements)
Contract In-house Counsel & Consultants, LLC

09:20-09:55

Interactive Workshop

Protecting your brand - Pre, during and post recall

Ensuring you are sufficiently prepared for an effective recall to avoid one that negatively impacts your brand and bottom line
Developing the art of recall management throughout all levels of the organisation
Minimising the impact and maximising the opportunity in the event of a recall

Mike Rozembajgier
Vice President of Recalls
Stericycle ExpertRECALL

09:55-10:30

Dr.Gary R. Acuff
Director
Texas A&M Center for Food Safety

Validating Process Control

Preparing for Emerging FDA and FSIS Process Validation Requirements

Understanding the true meaning and value of the validation process
Validating overall process or critical control points: how much pathogen control actually exists in your process?
Testing your process control through pathogen simulations
Generating a new strategy of control and validation to prepare for emerging regulations
Case studies best practices in validating your process and facility and understanding the importance of useable data

Chris Fosse
VP, Quality
ConAgra Foods

Global Models for Risk-based Vendor Management
Generating an Effective and Deployable Global Strategy for Managing Vendor Quality Oversight

Vendor lifecycle quality management
Qualification and follow-up using risk assessment systems
Defining consistent methods for ensuring adequate quality control while reducing resources in vendor management
Promoting model harmonizationand successfully applying it to your complete range of products globally

10:30-11:05

Susan Cheney
Food Regulatory Specialist
Selerant

Introducing New Technologies and Solutions - The Food Compliance Cloud

Supporting 'compliance by design' via an integrated food safety management eco-system
Understanding global food legislation related to assessing automated compliance screening
Automating legislation monitoring and alerts
Case study: Addressing the challenges of food safety and compliance within an Asian Food Company

Interactive Workshop: Food Manufacturing

Business Contingency Planning and the Risk of Switching Ingredients

Using a case study to demonstrate if and when to modify food ingredients, this presentation will address:

Trends and mandates and knowing when to implement change
Proper resource allocation and determining where contingency planning fits in your overall portfolio
Challenges and risks associated with implementation, consumer acceptance, and the global supply chain

Andrew Dolvig
Project Management Consultant
Integrated Project Management Company, Inc.
Larry Radowski
Director of Strategy and Business Development
Integrated Project Management Company, Inc.

11:05-11:35

Morning Refreshment Break

11:35-12:10

Collin Hunn
Director, Purchasing, QC & Safety
First Place Foods
John Wilson
Partner and VP, Operations
First Place Foods

Taking a 'Nickel and Diming' Approach to Getting Business Done: A Growing Company Case Study
Cost-effective strategies in gaining 3rd party accreditation to remain compliant and competitive

Understanding what the market leaders are expecting from their suppliers
Prioritizing 3rd party audit preparation and realizing the importance post emerging legislation
Exploring the 2006 retrofitted facility recognizing what needed changing for approval
Formulating a financial and operational strategy to ensure tight deadlines, maintained productivity and cost effectiveness
Sustaining consumer supply during a facility shutdown
Lessons to be learnt from a smaller company - getting as much bang for your buck

Dee Biggs
Director
Welch Foods Inc.

Utilizing Performance Management Metrics to Enhance Supply Chain Operations and Collaboration with Key Clients

Understanding the role of your supply chain and logistics in boosting collaborative relationships
Realizing the implications of an improved supply chain on your clients success
Determining what best to measure and why
Deploying the right methodology for you and your operations
Strengthening external feedback loops to identify weakness and support efficient correction
Case Study: key findings when using performance management metrics with a client

12:10-12:45

Don Hsieh
Director, Commercial and Industrial Marketing
Tyco Integrated Security

Building a Proactive Food Defense Program

Protecting your brand via a proactive food defense program built on actionable intelligence.
What are the key drivers in food defense?
Identifying the major safety issues faced by food manufacturers
How do you build actionable intelligence into a proactive food defense program?

Interactive Workshop: Robotics

Incorporating Robotics into the Food Industry

Understanding the true meaning and implications of robotic and flexible automation operations in your manufacturing
Exploring the business case for robotics and/or flexible automation – is it worth the investment?
Case studies: How are robotic system applications utilized in the food processing industry?

Bob Rochelle
Food and Packaging Industry Specialist
Staubli Corporation

12:45-13:20

Jan Welberg
VP, Food Safety & Quality
Cargill

Case Study: Food Safety in a Global Supply Chain
Insights into Cargill's framework of a globally implemented food safety system

Exploring Cargill's food safety operating principles
Integrating food safety principles and culture into all aspects of your operations
Understanding Cargill's food safety management system: generation, deployment and maintenance
How does the Food Safety Index (FSI) work and what are its implications on the global supply chain?

David F. Schauf
Vice President
Illes Seasonings & Flavors

Transparent Supply Chains
Practical Aspects of an Effective Supplier Control Program

Implications of the FSMA and GFSI on supply chain management
Defining supplier base characteristics
Establishing vendor control parameters
Designing a custom vendor program for food quality
Auditing and evaluating vendor performance

13:20-14:40

Themed Luncheon Discussions

Themed Luncheon 1

Proficiency Testing –
Beyond accreditation compliance

Themed Luncheon 2

Audit Every Location and Activity Everyday -
Mitigating brand risk for yourself and your trading partners

Themed Luncheon 3

Ensuring Food Quality and Safety through Good Cold Chain Management

Themed Luncheon 4

Food Safety Modernization Act
Keeping up with changes for your supply chain management

Themed Luncheon 5

Recall Best Practices –
It’s more than planning

Themed Luncheon 6

How do your Peers Manage Supplier Risk?

Themed Luncheon 7

Food Defense and Food Safety -
Similar, but different

14:40-15:25