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Detailed
Conference Agenda |
DAY ONE:
Tuesday June 17th, 2008 |
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8:00 AM |
Registration Opens |
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8:15 AM |
Opening Remarks From The Chairperson |
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8:30 AM |
Food Industry Panel Discussion |
Food safety 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
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Julie Powell, Director, Quality Assurance,
Sobey’s
Sandra Cistrone, Manager, Product Quality, Canada,
Archer Daniels Midland
Leonard Huskey, Vice President, Pork Quality Assurance,
JBS Swift |
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9:15 AM |
Your legislation action plan |
Taking a proactive approach to food safety in the face of new legislation
With new legislation expected at the federal level, this is your opportunity to see the practical implications it will have on your food safety program. |
- Review how the legislation will impact your business
- Design a solutions-based approach and be prepared for any new developments
- Benchmark your current practices against future expectations
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Gain a better understanding of how the new legislation will affect your industry. |
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Mansel W. Griffiths, Director,
Canadian Research Institute for Food Safety |
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10:00 AM |
Networking Break |
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10:30 AM |
Panel discussion: Food safety standards |
The importance of working collaboratively to establish food safety standards
Unlike most G8 countries, Canada does not have a national food safety policy or plan. Without a national plan, Canada’s food supply remains regulated through a series of voluntary, and sometimes differing, safety standards. Our panel will discuss: |
- Why Canada needs a national food safety plan
- How best to recognize multiple standards
- Why and how to include all industry stakeholders
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Danny Dempster, President, Food Safety and Government Relations,
Canadian Produce Marketing Association
Heather Gale, Food Safety Coordinator,
Canadian Horticulture Council
Gary Sands, Vice President, Government Relations,
Canadian Federation of Independent Grocers |
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11:15 AM |
Case study: China Strategies |
Fostering local relationships in China, a key factor in food safety
In this session, source strategies to better control over quality and food safety in China. |
- Understand the key factors when purchasing Chinese fruits and vegetables
- Hear practical lessons learned from the field to the plant
- Be aware of the challenges and limits they faced, and the solutions they introduced
- Project and adapt to a rapidly changing environment in China
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Christophe Canivet, Director, Quality Control,
VLM Food Trading International |
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12:00 PM |
Networking Luncheon |
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1:15 PM |
Case study: Oberto Sausage Company |
Strategic planning to improve the safety of ready-to-eat and post-pasteurized foods
Ready-to-eat foods present many concerns, among the most serious being salmonella and listeria. Although many consider their process adequate, there is room for improvement. Create an action plan for: |
- Monitoring bacterial contamination
- Avoiding the pitfalls of hubris over your successful safety record
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Bruce Barry, Director of Food Safety and Quality Assurance,
Oberto Sausage Company |
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2:00 PM |
Protecting yourself from lawsuits: Emerging legal issues in Canadian food law
Gain invaluable industry knowledge as we explore the latest legal developments in Canadian food law. This provocative discussion will address the industry’s most topical legal issues, including: |
- New regulations of food-like natural health products
- China as an import and export market
- Trends in the Canadian Food Inspection Agency’s enforcement policy
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Ronald Doering, Partner,
Gowlings |
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2:45 PM |
Networking Break |
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3:05 PM |
Transportation best practices |
Employing safe transportation practices to ensure food safety and to protect your brand
When containers are loaded with your product, do you know what products that container held yesterday? Last week? This is a common concern, but there are solutions. |
- How can you ensure your product is transported safely?
- What are the food handling standards for the transportation industry?
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Richard Lande,
Transportation Lawyer
Brad MacCallum, President and Founder,
Kasar Canada, Ltd. |
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3:50 PM |
Case Studies in real-time data collection |
Leverage real-time SPC to create your competitive advantage
Food manufacturing has become more global, with many ingredients crossing geographic, cultural, and technical boundaries. Managing and controlling the myriad risks sometimes requires more than just due diligence. |
- Discover the value of real-time quality tracking
- Identify statistical trends to confirm product safety and quality
- Maximize your ability to make better QA decisions with increased data
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Steve Wise, Vice President,
Statistical Methods |
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4:30 PM |
Industry update: Food packaging |
Optimizing food safety with HACCP Standards in package manufacturing
While HACCP has been in long-term use for front-line food workers, only recently has it been adopted by the food packaging industry. |
- Hear how packaging manufacturers are building on their commitment to food safety
- Discover how PAC’s new standards are being implemented worldwide
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Larry Dworkin, Government Relations Director,
Packaging Association of Canada |
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5:15 PM to 7:00 PM |
Cocktail Reception |
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Day Two:
Wednesday June 18th, 2008 |
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7:30 AM |
Registration Opens |
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8:15 AM |
Recap of Day One by Chair |
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8:30 AM |
Case study: Jack in the Box |
| Turning a recall into an opportunity to become an industry leader
In 1993, Jack in the Box suffered a devastating E. coli O157:H7 outbreak. Since then, they have received several awards for their food safety practices and industry leadership. Learn how Jack in the Box: |
- Took a holistic approach to food safety
- Forged stronger supplier partnerships
- Created a training program that addressed young, ESL workers
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Darren Blass, Director of Quality Assurance and Product Safety,
Jack in the Box Restaurants |
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9:15 AM |
Case study: Kraft Foods |
Implementing effective allergen monitoring control features in food manufacturing
Controlling allergens, and ensuring they are disclosed, requires a consistent and effective process. Find out how Kraft is: |
- Taking the lead in allergen control
- Facing and addressing allergen challenges
- Working with consumers and government
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Joanne Allen, Senior Program Leader,
Kraft |
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10:00 AM |
Networking Break |
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10:30 AM |
Update: Cloned meat and food safety |
| Get the latest facts on food safety and cloned livestock to mitigate consumer concerns
The US Food and Drug Administration’s announcement that cloned meat was safe to consume has opened up a new opportunity for farmers. Yet, consumers are wary of the news. |
- Hear whether consumer concerns are unfounded
- Discover whether cloning can be a tool in disease control
- Be aware of the latest developments in this new technology
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Cindy Tian, Professor, Department of Animal Science,
University of Connecticut |
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11:15 AM |
Legal Case Studies |
Safeguarding your business against foodborne illness suits
Recalls over foodborne illnesses continue to occur across North America, from listeria in milk, to botulism in beans. High-profile recalls harm your bottom line and, more importantly, diminish your reputation. |
- Through a variety of case studies, learn how to protect yourself from legal action
- Determine what due diligence entails
- Gain a better understanding of when to settle and when to fight
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Paul Kassirer, Partner,
Lester, Schwab, Katz, and Dwyer, LLP
Al Maxwell, Partner,
Weinberg, Wheeler, Hudgins, Gunn, and Dial, LLC |
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12:00 PM |
Networking Luncheon |
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1:30 PM |
Super bugs and food safety: Understanding the risks of antimicrobial resistance in animals
Disease resistant bacteria have lately become a concern among health care professionals, particularly among an aging, more vulnerable population. Because antimicrobial resistance develops quickly, there are some concerns that livestock could contribute to the emergence of super bugs. |
- Get the latest information on this emerging concern
- Differentiate fact from fiction
- Learn how disease resistant bacteria can affect and threaten human health
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Manisha Mehrotra, Human Safety Division,
Health Canada |
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2:15 PM |
Protect your product – and your business – from foreign material contamination
Everyone is aware of the threat foreign materials in food pose, yet large-scale recalls continue to occur because of them. |
- Make time to improve your control measures and maintenance schedule
- Ensure systems are in place that inform the right people, immediately
- Develop an effective maintenance plan that can prevent costly recalls
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3:00 PM |
Networking Break |
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3:30 PM |
Case study: Cara |
Risk behaviour and food safety: Why are some employees harder to train than others are?
You have a HACCP program in place, but how do you monitor your employees? One individual failing to wash their hands can have a devastating affect on your customers’ health, and your bottom line. |
- Instill an ownership model among employees
- Create an action plan for training younger workers
- Understand how to better address and correct risky behaviour
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Fabian Cazzola, Director, Quality Assurance,
Cara Foods |
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4:15 PM |
Leveraging technology to fortify your food safety strategy
Battling bacteria and other food contaminants requires a great deal of human care and attention, but it is always necessary to have some modern technology to help. |
- Learn what emerging technologies are in the pipeline
- Discover which technologies are more effective for different concerns
- Keep pace with the technology that will save you recalls, and money
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5:00 PM |
Conference adjourns |
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