Dr Randall Huffman, Chief Food Safety Officer, Maple Leaf Foods
STATE OF THE NATION KEYNOTE: Food Safety Collaboration in a Global Food System
Michael R Taylor, Deputy Commissioner for Foods, Food and Drug Administration
State of the Nation
Based on analysis of audits held on the BRC’s Directory this presentation will provide an insight into the main non conformities of manufacturing sites across geographic territories and different food sectors.
Tessa Kelly, Commercial Director, BRC Global Standards
Broader Food Safety Perspective
Reviewing broader industry challenges and concerns:
Fresh Produce Safety Perspective
David Gombas, Senior Vice President, Food Safety and Technology, United FreshProduce Association
Meat Safety Review: Success and Challenges
Scott Goltry, Vice President Technical Services, American Meat Institute Q&A
Managing Regulatory Expectations
Providing crucial updates on regulatory developments, including FSMA, post Presidential elections. Analysing the proposed impact on food safety systems and informing on timeframes for change. The following areas will be addressed before inviting questions from the audience:
The changing landscape: Progress made on legislation and the implementation schedule
Food Safety Modernization Act: what’s new and what’s coming?
The role of third party audits: The opportunities and challenges posed by the changing role of 3rd party certifiers
This session will illustrate the complexities of the supply chain and the importance of fully understanding it while examining the ‘butterfly effect’; the repercussions and impact of suppliers on food production based on recalls.
Gillian Kelleher, Vice President Food Safety and Quality Assurance, Wegmans Food Markets
PANEL DISCUSSION Managing and Improving Supplier Performance
The role of implementing the BRC pre-requisite program as a step towards effective supplier management and meeting food safety requirements and its role as a building block for meeting regulatory requirements.
What options are available to smaller suppliers to prepare them for BRC certification?
The food industry has increasingly multiple monitoring requirements in addition to food safety. How to meet these needs cost-effectively?
Daniel Hamill,Senior Director, Global Quality & Food Safety, Newly Weds Foods
Martin Cuellar, Director of Quality, CSM Bakery Products North America
Roger Bont, Global Quality Assurance Director, Cargill
Moderator:Paula Boult, Global Product ManagerBRC, SGS
Refreshments & Networking
Packaging: The Forgotten Ingredient
Addressing the impact of packaging in the supply chain
Underlining the process and journey involved in becoming certified against the BRC Packaging standard
Identifying packaging risks based on recent examples
Raising awareness of the ‘hidden’ risks at this end of the supply chain
Storage and Distribution 101: detailing the available BRC scheme
Laura McCurdy, Quality Assurance Manager, JM Swank/ConAgra Foods
Josh Gondek, Warehouse Manager, JM Swank/ConAgra Foods
INTERACTIVE DEBATE Announced vs. Unannounced Audits
The panellists will debate the deliverables, processes and benefits for both announced and unannounced audits, to enable a better understanding of the fundamentals. The debate will be followed by the audience voting.
Debra Tesch Kriss, Senior Director of Food Safety & Regulatory Affairs,Schwan's Shared Services
Leonard Steed, Head of Certification and HACCP, AIB International
Gene Bartholomew Ph.D, Director of Food Safety,John Morrell Food Group
Shawn K Stevens,National Food Safety Lawyer and Attorney,Gass Weber Mullins LLC
Moderator: Dr Geoff Spriegel, Executive Advisor, BRC Global Standards
MANAGING FOOD SAFETY RISKS
Chaired by: SaraMortimore, Vice President Product Safety, Quality and Regulatory, Land O’ Lakes
HACCP : Common Errors and Misconceptions
Addressing common misconceptions and what we can learn from failure.
SaraMortimore, Vice President Product Safety, Quality and Regulatory, Land O’ Lakes
Updates on HACCP Validation
Understanding the importance of validation in managing risk
Detailing what the BRC looks for regarding specific Critical Control Points and validation of process control
Update on HACCP validation in terms of what regulatory bodies are expecting
Suzanne Finstad, Director, Food Safety and Regulatory Compliance, Tyson Understanding Risk of Contamination and Preventative Measures