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| 6th annual north american summit on Food safety | detailed agenda |
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| 7:30 AM |
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Registration and Continental Breakfast |
| 8:15 AM |
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Opening Comments from the Chair |
| 8:30 AM |
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Building safety into food: What you need to do to achieve a safer food supply
All food industry stakeholders perform inspections to determine if their product is safe. Although inspections and monitoring are necessary for controlling pathogens, nothing can compare to building safety right into the product. This can take place through better training or through added ingredients that provide an important kill step. Hear:
• How building safety into food can be achieved
• How new research is finding solutions
• What the implications of this can have for your industry
Gain valuable insight into how building safety into food is a necessary component to food safety.
 Rick Holley,
Professor, Department of Food Science, University of Manitoba;
Advisor, CFIA |
| 9:15 AM |
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Food companies speak out
Food quality and safety excellence roundtable: Practical strategies from North America’s leading food companies
Canadian consumers are increasingly demanding better quality food products, resulting in heaving expectations onto all industry participants, from field to fork. 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 from North America’s leading executives and apply these principles to your operation.
Anthony Gene,
QA Manager,
McCormick |
Karen A. Mills,
Quality Manager,
High Liner Foods, Inc. |
Tim Lawlis,
Quality Assurance Manager,
Bob Evans Farms |
Genevieve Arsenault,
Quality Assurance Manager,
Yum! Restaurants International (Canada) Company |
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| 10:00 AM |
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Networking Break
Interact with conference speakers and fellow attendees. |
| 10:30 AM |
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Case Study: Manitoba Agriculture, Food and Rural Initiatives
Provincially regulated processors: Keeping local food safe
A significant amount of the food we eat is produced in provincially licensed facilities, and as consumers look to eat more locally, these facilities will play a bigger role in our food supply. From abattoirs to dairy farms to local food processors, provincial regulators are inspecting these facilities.
• Understand how provincial food producers and processors are regulated, inspected and audited
• Be aware of how multi-faceted inspections occur
• Determine what inspectors want, and expect, to see from processors
Understand how provincial regulators are responding food safety.
Nelson Bowley,
Manager, Inspection and Auditing Services,
Manitoba Agriculture, Food and Rural Initiatives |
| 11:15 AM |
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Legal Update
Improve your understanding of your legal obligations – some of which are confusing – that YOU as a food producer must know
As food producers, you have an obligation to provide safe product, and generally, this is the case. However, regulatory penalties can occur not only for major recalls; they can also occur on some lesser-known obligations. Join us for a lively discussion as we address some of the industry’s most topical issues, including:
• Your legal obligations as a food producer
• Ready to eat standards and requirements
• Legal gray areas, and regulations that are confusing or ambiguous
• What you can expect from regulators when violations occur
Be aware of the latest legal developments in Canadian Food Law.
 Ronald Doering,
Partner,
Gowlings |
| 12:00 PM |
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Networking Luncheon
Join the conference speakers and your peers for a relaxing luncheon. |
| 1:30 PM |
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Keynote Presentation - Policy Update: United States Department of Agriculture (USDA)
USDA policy update: Complying with current regulations and preparing for future considerations
The USDA continually reviews its policies on food safety, and will continue to put forth changes over the coming years. As Canada’s largest trading partner, understanding how to comply with these regulations is paramount for any company working in, or expanding to, the United States.
• Review the role of the USDA with respect to food safety
• Familiarize yourself with the key regulations you must comply with
• Consider future implications and possible policy initiatives you need to know about
Take away key information you need to meet USDA regulatory demands better.
 Dr. James Adams,
Director of International Audit Staff, FSIS,
USDA (Washington) |
| 2:15 PM |
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Panel Discussion
Best practices in tracing food and pathogens to provide quicker recalls that are more efficient
Traceability is a major concern for food producers. Of keen interest are the recent high-profile recalls from local and international food products. Ensuring that all ingredients can be traced back to their point of origin is something more and more companies are insisting. Join us as our panel discusses some of the strategies and options available for:
• Working with suppliers
• Tracing back ingredients to their point of origin
• Pathogen indexing to increase traceability and food safety
• Creating more confidence with consumers
Develop important solutions for tracing food internationally to meet company and consumer demands.
Dr. Shu Chen
University of Guelph |
 Brian Cute,
Vice President of Discovery Services,
Afilias
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| 3:00 PM |
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Networking Break
Interact with conference speakers and fellow attendees. |
| 3:30 PM |
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Update on allergens and Health Canada’s proposed regulatory changes: What you need to know
Labeling allergens on products is critically important to consumers and regulators, particularly because most recalls are a result of undeclared allergens. With Health Canada continuing to modify regulatory amendments on labeling, this is your best opportunity to get the most up to date information on:
• Allergen labeling requirements for processors
• What labeling claims mean
• What you must declare
Take away key important updates on Health Canada’s labeling regulations.
 Marilyn Allen,
Allergen Risk Management Specialist and Anaphylaxis,
Canada Awareness Training Coordinator |
| 4:15 PM |
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New Initiative
On-Farm food safety: Understanding what your suppliers are doing to ensure food safety
The Canadian Horticultural Council launched its on-farm food safety certification program in September 2008. Within the first year, the CanadaGAP Program attracted over 700 farms wishing to be certified, and demand continues to grow. This is an important program in ensuring your suppliers meet your high standards, and that food safety can truly be managed from “farm to fork.” Learn:
• The impetus for the program
• How the certification process works
• The industry reaction to the program
• How the program works with government regulators
Understand how food safety is being addressed on the farm.
 Heather Gale,
CanadaGAP National Program Manager,
Canadian Horticultural Council |
| 5:00 PM |
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Conference Adjourns to Day Two |
| 5:15 PM |
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Social Activities
Unwind and mingle with the delegates and speakers
at our “exclusive” end-of-the-day gatherings.
Bring your business cards! |
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| 7:30 AM |
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Registration and Continental Breakfast |
| 8:15 AM |
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Opening Comments from the Chair |
| 8:30 AM |
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Toronto Public Health
The Challenges Associated with Food Borne Illness Investigation in Toronto: Responding to a large foodborne illness outbreak to protect the public
Illness resulting from the congestion of food is widespread and much of it is preventable. Although cases of foodborne illness are significantly under-reported to authorities, available data indicates that each year 1:6 Torontonians are affected by foodborne illness. In this session you will learn about:
• Statistical data on food borne illness in Toronto
• How the Toronto Food Inspection and Disclosure System works
• Food borne illness investigation requirements of the Ontario Public Health Standards and Food Safety Protocol
• Multi-agency roles and responsibilities in the investigation of Food borne illness
• Examples of major food borne illness investigations
Learn how Toronto investigates and responds to outbreaks of foodborne illness
Ron de Burger,
Director, Healthy Environments,
Toronto Public Health |
| 9:15 AM |
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Update: Independent Investigation on Meat Safety
Improve your understanding of the listeriosis investigation and its impact on the food industry
The Weatherill Report dealing with the 2008 listeriosis outbreak is now complete. This is your chance to meet one of the expert advisors to understand better how the outbreak occurred and the recommendations that were drawn from the investigation.
• Review the causes of the outbreak
• Understand what steps have been recommended to avoid similar events from occurring
• Determine how the Weatherill Report will impact the food industry
Hear how the latest details on the independent listeriosis investigation will impact you.
 Mansel Griffiths,
Director, Canadian Research Institute for Food Safety, University of Guelph;
Expert Advisor, Listeria Investigation |
| 10:00 AM |
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Networking Break
Interact with conference speakers and fellow attendees. |
| 10:30 AM |
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Case Study: Cargill
Addressing the human element in food safety: Building better verification strategies into your processing line
For all food producers, delivering a safe, quality product is their most important task. How to do this effectively, when there are so many opportunities for mistakes, is what keeps food safety officers up at night. Although technology can help, dealing with human error must also be addressed.
• Determine how best to design processes into production
• Hear what Cargill is doing differently, and how it can improve your food safety practices
• Learn how to create and implement verification and auditing checks along your production line
Understand how Cargill is continuously improving their inspection and verification processes.
 Angie Siemens,
Vice President, Technical Services, Animal Protein,
Cargill (Wichita, KS)
Adam Aronson
Chief Executive Officer
Arrowsight, Inc.
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| 11:15 AM |
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Food Safety Alert: Your Food Safety System is not what you Think it is
Food and beverage manufacturers are dedicated to ensuring the safety of their products. However, even the best systems can miss something, leading to a recall. This presentation addresses how some companies can be led to a false sense of security about their food safety, and will provide new insights into the various factors that make up a first rate food safety strategy. Get big picture views of the many components that play a factor in food safety, including new updates on:
• Monitoring and controlling the supply chain from farm to fork
• Detecting issues and taking preventative action in real-time
• Unit traceability in proactively dealing with food safety issues
Doug Fair,
VP of Statistical Applications,
Infinity QS |
| 12:00 PM |
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Networking Luncheon
Join the conference speakers and your peers for a relaxing luncheon. |
| 1:30 PM |
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Case Study: Hela Canada
Best practices in creating a culture of safety – and putting it into practice
Every food producer wants to ensure a safe product leaves their facility, free of foreign materials, undeclared allergens, and pathogens. Hear how one company is succeeding not only good HACCP monitoring, but through creating a culture of food safety at all levels. Learn how Hela Canada is:
• Working with employees and suppliers to improve testing at all levels
• Instilling a culture of food safety from the floor up
• Maintaining an effective, science-based approach to a monitoring program for all hazards
Emulate the success of Hela Canada in your company.
 Dr. Thomas Varga,
VP Food Safety and Operations,
Hela Canada |
| 2:15 PM |
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Case Study: Kraft
Building better disinfecting solutions through sanitary design
The need to protect all consumers from foodborne illnesses requires a great deal of attention to sanitation. Effective sanitation not only requires effective disinfectants, it also requires design solutions that maximize the sanitation process. Discussion topics include:
• What is meant by sanitation design
• How sanitary design can improve food safety and lessen recalls
• How Kraft has implemented sanitary design best practices
Learn how sanitary design can provide effective solutions for eliminating pathogens
Joe Stout,
Director of Product Protection and Hygienic Design,
Kraft (Chicago) |
| 3:00 PM |
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Networking Break
Interact with conference speakers and fellow attendees. |
| 3:30 PM |
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Panel discussion
Moving to one standard: How to improve third party auditing efficiency to save time and money
In many cases, suppliers, retailers, and processors can have separate standards for food safety audits. This increases the complexity of third party audits and costs companies time and money. With multiple standards, what ones should you follow?
• What do standards actually mean, and why are there so many?
• Where is the industry currently heading?
• How can the industry improve on its third party auditing standards?
• Where and how can training programs be factored in to improve auditing efficiencies
Find out how industry can improve third party auditing efficiency and improve food safety standards
 Steve Merrill,
VP Sales,
Alchemy Systems |
 Tom Vogel,
Product Manager,
AGRI-Food, QMI-SAI Global |
| More to come . . . |
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| 4:15 PM |
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Case Study: Campbell Soup
Successful strategies for launching a Gluten-Free product line to increase food safety
Learn about how, with the help of the Canadian Celiac Association, the Campbell Company of Canada launched Gluten-Free products and implemented effective manufacturing controls and testing protocols. Understand:
• What celiac disease is and why this market is different from other markets, even
other “free-from” markets
• Who is affected and what the health implications are
• Ingredient and formula considerations
• Factory floor cross contact review
• Ingredient and product testing
Emulate the success of Campbell in providing safe Gluten-Free products.
 Dan Mattimoe,
Senior Program Manager, Quality and
Regulatory Affairs,
Campbell Company of Canada |
 Janet Dalziel,
President,
Canadian Celiac Association |
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| 5:00 PM |
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Conference Adjourns |
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