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Detailed Conference Agenda

DAY ONE:
Wednesday March 4th, 2009

7:30 AM

Registration Opens

8:15 AM

Opening Comments from the Chair

Gary Fread, President and CEO, Guelph Food Technology Centre

8:30 AM

Case Study: The Coca-Cola Company

Best practices in managing a global food safety initiative to maintain quality and safety

The Coca-Cola Company operates in over 200 countries, with more than 300 bottling partners worldwide, which creates specific challenges for their global food safety program. With experience working with many partners, across diverse cultures, Coca-Cola has developed some key strategies for food safety, including:

• Establishing global standards and monitoring their operations
• Ensuring product safety and quality in multiple plants and product lines
• International partnering challenges and opportunities

Take away solutions for improving your global food safety program in your organization.

DV Darshane, Director, Policy and Standards, Global Quality, Technical Stewardship, The Coca-Cola Company (Atlanta, GA)

9:15 AM

Case Study: Cargill

Good the bad and the deadly – Pathogen management solutions for protecting yourself and consumers

Controlling pathogen contamination in food production is one of the most difficult to address, with even the most safety conscious producers and processors struggling with contamination.

• Review the challenges of pathogen management
• Understand the characteristics of various pathogens
• Key strategies to improve your pathogen management program

Learn how to monitor and control pathogens in your company to protect yourself and consumers.

Todd McAloon, VP Global Poultry Food Safety and Quality, Cargill (Witchita, KS)

10:00 AM

Networking Break

Interact with conference speakers and fellow attendees.

10:30 AM

Case Study: Sobey’s Compliments Program

Understanding the importance of tracing ingredients to point of origin when sourcing food internationally

Traceability is a major concern for food producers. Of keen interest of late, is ensuring that all ingredients can be traced back to their point of origin, something the Compliments Program insists upon.

• Identify the key strategies for working with suppliers
• Determine the best methods for tracing back ingredients to their point of origin
• Create an action plan that will build greater confidence with consumers

Understand key strategies for sourcing food internationally to ensure food quality

Julie Powell, VP, Quality Assurance and Regulatory Affairs, Sobey’s

11:15 AM

Update on allergens and Health Canada’s Proposed Regulatory Changes:
What you need to know in 2009

Identifying allergen risks is critically important to consumers and regulators, particularly because most recalls are a result of undeclared allergens. As Health Canada moves forward with their proposed regulatory amendments on labeling, get the most up to date information on:

• Next steps considerations on the “Proposed Amendments to Enhance Allergen Labeling”
• “Precautionary Statements” and “Free From” labeling claims

Take away key important updates on Health Canada’s proposed regulations.

Marilyn Allen, Allergen Risk Management Specialist and Anaphylaxis, Canada Awareness Training Coordinator

12:00 PM

Networking Luncheon

1:30 PM

Legal liability for food manufacturers:
Developments to protect your business

Canadian food law is continually evolving, and certainly recent events can bring home the realities of having a legal action plan in place. In this provocative legal discussion, we will address the industry’s most topical issues, including:

• Legal responsibility for importers and exporters
• The legal obligations of brokers
• Your obligations and liabilities as a producer and retailer

Be aware of the latest legal developments in Canadian Food Law.

Ronald Doering, Partner, Gowlings

2:15 PM

Interactive Peer-to-Peer Exchange Forum

Cost-effective food safety management plans to ensure supply chain compliance

Making your food safety and quality management systems more cost-effective and more adaptable by minimizing duplication should be top of mind for food companies. Implementing the multiple requirements for food safety and quality management systems from stake holders can lead to unnecessary duplication. Improve your understanding of the:

• Requirements of the major global standards (such as SQF, HACCP, BRC, IFS, ISO 22000)
• Overview of the recent trends (such as ISO 22000 + PAS 220)
• How to cost-effectively manage multiple food safety and quality management systems standards

Victor Muliyil, Food Technical Manager, SGS North America

3:00 PM

Networking Break

Continue the discussion with your peers while enjoying a refreshing break.

3:30 PM

Nanotechnology in food:
New innovations into how nanotechnology can improve food safety in your company

Nanotechnology is being employed in food today, and is gaining popularity among many companies, using it from packaging, to emulsifying, to delivering Omega 3s. But while nanotechnolgoy can open up new food safety opportunities for producers and processors, some questions remain.

• Discuss the myriad uses of nanotechnology in food
• Identify the challenges and opportunities for nanotechnology

Increase your understanding of how nanotechnology can make food safer.

Greg Sotzing, Associate Professor, Institute of Material Science, University of Connecticut

4:15 PM

Update: Independent Investigation on Meat Safety

Improve your understanding of the listeria investigation and its impact on the food industry

The terms of reference has been announced, and the investigation underway. This is your chance to meet with the investigators and understand how this investigation will impact your industry.

• Review the terms of reference for the investigation
• Understand the scope of the investigation and how it is progressing
• Determine how the future of food safety in Canada is changing

Hear how the investigation is progressing and how it will impact you.

5:00 PM

Conference Adjourns To Day Two

Day Two:
Thursday March 5th, 2009

7:30 AM

Registration and Continental Breakfast

8:15 AM

Opening Comments from the Chair

Gary Fread, President and CEO, Guelph Food Technology Centre

8:30 AM

Case Study: Maple Leaf Foods

The Listeriosis Outbreak: Lessons Learned and Regulatory Implications

Every food producer understands the possibility that they could face a major recall. The recent high profile recall at Maple Leaf Foods has had a serious impact on Maple Leaf’s brand, and brings home the importance of managing a tragic event effectively. Hear how Maple Leaf is:

• Conducting a comprehensive review of the incident to determine exactly how it occurred
• Monitoring regulatory standards, and meeting and surpassing government requirements
• Generating an effective response mechanism that involves all corporate levels

Take away best practices in creating a comprehensive food safety policy plan to meet and surpass government regulations

Rory McAlpine, VP Government and Industry Relations, Maple Leaf Foods

9:15 AM

Organic Food Update:
Understanding the latest regulations and what it means for organic certification in Canada

Organic foods are increasing in popularity, with many consumers believing they are a healthier – and safer – option. With regulations scheduled for a Jun 30, 2009 coming into force period, understanding these regulations is imperative for all food manufacturers.

• What regulations can food producers expect to see?
• How will regulations affect how you source organic foods?
• Learn how the certification process will work

Be informed of the latest developments in organic regulations to comply with impending regulations.

Dr. Jaspinder Komal, Director, Agrifood Division, Agrifood, Meat, Seafood Safety Directorate, CFIA/ACIA

10:00 AM

Networking Break

Interact with conference speakers and fellow attendees.

10:30 AM

Panel discussion: Pepsi – QTG & Campbell’s Company of Canada

Food quality and safety excellence roundtable: Practical strategies from North America’s leading food companies

Hear from leading industry executives who will provide practical strategies on how their systems are working. You will learn:

• Food quality objectives over the next decade
• Innovative food safety approaches that are working
• About accountable and transparent safety systems
• The expanding role of government – and its implications

Acquire practical and first-hand food safety perspectives and apply these principles to your operation.

Christine Michels, Quality Manager, Foods and Snacks Innovation, Pepsi – QTG
Dan Mattimoe, Program Manager, Quality and Regulatory Affairs, Campbell’s Company of Canada

11:15 AM

Food Safety Alert: Your Food Safety System is not what you Think it is

Food and beverage manufacturers go to great lengths to ensure the safety of their products. However, even with a solid quality assurance system in place, including programs like Six Sigma, many companies still fall victim to quality failures and recalls. This presentation addresses how companies are often lulled into a false sense of security about their food safety, and examines the various factors that contribute to a comprehensive food safety strategy. You’ll get a big picture view of the many components that play a factor in food safety (such as the supply chain) and hear recommendations from industry experts on how to be more proactive about ensuring food quality. This presentation covers:

• The importance in owning the supply chain from farm to fork
• The value of detecting issues and taking preventative action in real-time
• The importance of lot and unit traceability in proactively dealing with food safety issues
  

Doug Fair, VP of Statistical Applications, InfinityQS International

12:00 PM

Networking Luncheon

1:30 PM

Case Study: Butterball

Successful strategies for improving your pathogen-monitoring program in any environment

All food producers must have monitoring programs in place to control and eliminate harmful pathogens, with many producers believing no recent recalls constitutes a successful program. But there is more to consider, including:

• How pathogens behave in differing environments
• Effective containment procedures for each pathogen
• An effective, science-based approach to monitoring pathogens

Lee Johnson, Director of Process Development and Technical Support, Butterball (Mt. Olive, NC)

2:15 PM

Integrated Pest Management:
A Greener Approach to Protecting Your Reputation

With consumers becoming increasingly aware of environmental responsibilities, and choosing companies that are committed to positive environmental practices, being greener can have a positive effect on your bottom line. And now, green options can be integrated into your pest management program.

• Discuss the importance of communication in your pest control program
• Review methods of preventing pest activity through sanitation
• Identify green and effective structural and environmental options

Bill Melville, Quality Assurance Director, Orkin Canada

3:00 PM

Networking Break

Continue the discussion with your peers while enjoying a refreshing break.

3:30 PM

Irradiation as a effective food safety option to combat pathogens

Health Canada is considering expanding the use of irradiation for foods. It is widely used in the United States, and although extensive research has not shown irradiated food to be unsafe, the Canadian public still has concerns.

• What is Health Canada considering, and what foods will be affected?
• Determine how effective irradiation can be in the fight against pathogens, and the expected cost of treatment
• Review the benefits and challenges of irradiated food, and which foods respond well to the treatment

Monique Lacroix, Professor at INRS-Institut Armand-Frappier and Researcher at the Canadian Irradiation Centre
Dominic Dussault, INRS-Institut Armand-Frappier Research Laboratory in Science Applied to Food

4:15 PM

Conference Adjourns