May 7-10, 2018

Rosemont, Illinois

Donald Stephens Convention Center

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Print Schedule-at-a-Glance

Monday, May 7

Certification Courses

Produce Safety Alliance Grower Training   (1-day)
      Seafood HACCP - Segment 2   (1-day)
Preventive Controls for Animal Food   (2-day)
Foreign Supplier Verification Programs Training   (2-day)
Professional Food Safety Auditor Training   (2-day)
Preventive Controls for Human Foods   (2.5 days)
HACCP Certification & Training   (2.5 days)


Tuesday, May 8

8:30am – 11:30am

Session 1: Food Safety Case Studies and the Supply Chain

12:30pm – 2:30pm

Session 2: Internal Departmental Cooperation
Session 3: Traceability/Recalls

3:00pm - 5:00pm

Session 4: Verification/Assessment/Auditing
Session 5: The New Regulatory Global Infrastructure

5:00pm – 7:00pm
Welcome Reception on the Show Floor


Wednesday, May 9

8:00am – 9:00am

Session 6: Supplier/Manufacturing Community Group
Session 7: Distribution Community Group
Session 8: Foodservice/Retail Community Group
Session 9: Regulatory Community Group

9:15am – 10:30am

Carletta Ooton
VP, Health Safety, Sustainability, Security and Compliance


10:30am – 2:30pm
2:45pm – 4:00pm

Session 10: Confused with FSMA – Addressing Multi Agency Jurisdiction and Rules
Session 11: Supplier Verification, Foreign and Domestic
Session 12: Potential Value and Concerns About Using Big Data And Social Media In Food Safety Management
Session 13: Microbial Interventions Across the Supply Chain

4:15pm – 5:30pm

Session 14: Foodservice Food Safety
Session 15: CDC Case Studies
Session 16: Listeria – Testing and Solutions 
Session 17: Lessons Learned from Recent FDA Inspections: Avoiding the Mistakes that Lead to Recalls and Suspensions

5:30pm – 7:00pm
Food Safety Summit  Networking Reception


Thursday, May 10

8:00am – 9:00am

Session 18: Co-Packers Selection and Monitoring
Session 19: CEO’s - What They Need to Know
Session 20: Cold Chain Management
Session 21: HACCP vs FSMA

9:15am – 10:30am
A Candid Conversation with Top Regulators

10:30am – 2:30pm
2:45pm – 4:00pm

Session 22: Food Fraud Prevention – How to Start and How Much is Enough
Session 23: Practical Solutions for Norovirus
Session 24: Update on the Food Code
Session 25: STOP Foodborne Illness

4:15pm – 5:30pm

Session 26: Plaintiff vs Defendant and View From the Inside