Exhibitor Showcase Theatres

Attend the Exhibitor Showcases and hear from Subject Matter Experts and learn about new and exciting technologies in food safety and security.

The Exhibitor Showcase Theatres are free to attend and are open to all registered attendees. Plan on attending these informative and valuable sessions during your visit to the Exhibit Hall!

Wednesday, May 1, 2013

Company	Time / Location	Exhibitor Showcase Theatre Description
	10:30 - 11:00am Exhibit Hall Theatre 1	The Value Found at the Intersection Between Food Safety, Plant Operations and Manufacturing Technology Neils Andersen, Vice President of Manufacturing Business Consulting, Invensys Read Bio A number of changes in regulations and market behaviors are causing the food industry to get an increased focus on food safety as an integral part of their business. Our research is showing that even though the new FSMA regulations are a significant business driver to improve food safety systems, the most important driver is brand integrity. Food and beverage manufacturers are under significant pressure to stay profitable while adhering to the new regulatory standards and meeting their own quality guidelines. The markets for food ingredients have become increasingly volatile; plant operations have to be able to continually improve and respond quickly to changing market conditions. In this presentation we will show the concepts of how a food safety system can be created and designed so that it not only fulfills the regulatory requirements, but also enables better business performance. The presentation will focus on the importance of having a food safety system that is embedded into the day-to-day operations as well as giving select practical examples from customer implementations.
	11:00 - 11:30am Exhibit Hall Theatre 2	Building a Proactive Food Defense Program Don Hsieh, Director of Commercial and Industrial Marketing, Tyco Integrated Security Read Bio Protecting the brand requires a proactive food defense program built on actionable intelligence - Identify the key drivers for food defense - Identify the major issues faced by food manufacturers - Learn how to build actionable intelligence into a proactive food defense program
	11:30am - 12:00p Exhibit Hall Theatre 1	Analytical Tools to Support an Effective Food Safety Quality Management Systems Meredith Sutzko, Food Safety Product Manager, Romer Labs North America Read Bio An overview of Romer Labs accurate, cost-effective testing solutions for food allergens and food pathogens and their applications in various quality management systems.
	12:00 - 12:30pm Exhibit Hall Theatre 2	Detection in Seconds: Detection and Deterrence of Ingredient Authenticity and Adulteration Ravi Ramadhar, Director Food and Consumer Goods Safety. PerkinElmer Ingredient adulteration and authenticity has significant economic, safety and trust consequences to all stakeholders in the food value chain. Against a backdrop of emerging economically motivated threats, this session will focus on groundbreaking analytical tools and techniques applied to ensure the safety and quality of ingredients.
	12:30 - 1:00pm Exhibit Hall Theatre 1	Examples of improved process control using microbial detection sensors Alan Traylor, MOCON Read Bio New technology has been introduced that reduces time-to-result for microbial indicators. This presentation focuses on improved decision-making as a result of using oxygen-depletion sensors as part of a process control strategy.
	1:00 - 1:30pm Exhibit Hall Theatre 2	Eurofins Allergen Environmental Monitoring Programs Dr. Douglas L. Marshall, Chief Scientific Officer, Eurofins Microbiology Laboratories Inc. Read Bio Food allergens can be persistent environmental contaminants. This presentation will address environmental, ingredient, and process allergen control programs to include an overview of Eurofins allergen analytical methods, the zone approach to allergen environmental monitoring, and a practical example of the use of testing to identify and eliminate an allergen harborage. Objectives: - Learn effective allergen control strategies - Appreciate the differences among allergen testing platforms
	1:30 – 2:00pm Exhibit Hall Theatre 1	Synthetic H-1 Lubricants & their Relevance with HAACP & ECO-Green Requirements Jim Girard, Vice President & Chief Marketing Officer, LUBRIPLATE Lubricants Read Bio This presentation will explain the importance and ease of converting to a 100% H-1 lubrication program in consideration of the chemical hazard requirements for lubricants in HACCP programs & Eco-Green requirements. Objectives: - Explore the history of NSF/H-1 food grade lubrication programs - Investigate the features and benefits of a 100% H-1food grade lubrication program and its relevance to HACCP & ECO-Green Requirements
	2:00 – 2:30pm Exhibit Hall Theatre 2	Food Safety Training Initiatives on a Global Scale: Results of a Worldwide Study Laura Dunn Nelson, Industry Relations Director, Alchemy Systems Read Bio Find out how your training program ranks in a global scale surveying how your peers around the world are training their employees. Data includes small, medium and large processors and manufacturers in all segments of the food industry collected internationally to tackle the growing industry appetite for successful food safety training protocols. Objectives: - Review unprecedented insight into the trends and best practices within the food industry - Define food safety training values - Discuss employee training progress from annual training of standard courses like GMPs and Sanitation to repetitive training on a wide variety of topics and concepts - many specific to the plant

Thursday, May 2, 2013

Company	Time	Exhibitor Showcase Theatre Descriptions
	10:30 - 11:00am Exhibit Hall Theatre 1	5 Easy Steps to Conducting a Scientifically Valid, FSMA Compliant Study Jean L. Schoeni, Ph.D., Lead Microbiologist, Covance Laboratories Read Bio Conducting scientifically valid studies is an important step in generating information used to develop effective food safety plans. When FDA proposed new food safety rules, the food industry acknowledged that understanding how to validate preventive controls would be critical to compliance. This session explores five steps in developing a study that will ensure scientific validity and FSMA compliance. Objectives: - Discuss scientific studies in relation to preventative controls and FSMA compliance - Gain a better understanding of how to validate preventive controls through scientific studies - Learn five steps you can take to ensure scientific validity
	11:00 - 11:30am Exhibit Hall Theatre 2	Using Food Safety Software for Smarter GFSI/FSMA Compliance Mr. George Howlett (MSc), Food Safety Specialist & CEO, Safefood 360 Read Bio In recent years, food processing plants have experienced a dramatic increase in the demands placed on their food safety programs to comply with GFSI and FSMA. This burden is expected to continue resulting in greater use of key resources and increased volumes of manual paper based systems. This session explores how food safety software can assist with meeting these demands with smarter use of resources, fewer non-conformances and product failures and better audit outcomes. Objectives: - An overview of the key requirements of GFSI and FSMA - A review of the most significant impacts of these requirements on food safety programs - An insight into how food safety software can mitigate against these impacts and support a smarter, more efficient approach to food safety within a processing plant
	11:30 - 12:00pm Exhibit Hall Theatre 1	The Evolution of HACCP-To Meet Currently Accepted Program Based Risk Prevention Expectations Bill Bremer, Principal, Kestrel Management Services, LLC (presenting on behalf of DNV Business Assurance) A briefing on the developing status of HACCP Programs providing an update on the changes leading to the current movement to “advanced” HACCP. This session will review the requirements to achieve FSMA Preventative Controls and HACCP programs acceptable for certification to the GFSI global food safety standards (BRC, FSSC 22000, IFS and SQF).
	12:00 - 12:30pm Exhibit Hall Theatre 2	Behavior Based Food Safety – Mitigating Human Risk Dan Fone, Business Development Director, NSF International Dan Fone will expand on the past few years of research into changing behaviors within the food safety compliance arena, explaining theories behind the practical approach that NSF has taken in this emerging area as well as detail the joint work that NSF have undertaken with leading occupational psychologists. Fone will outline the assessment tool development that enables companies to identify which of their staff understand, don’t understand or misunderstand their training and how confident they are in that knowledge; this in turn allows a variety of approaches to be taken to actually bring about change. Finally, using real-life examples, he will identify interventions that have proven successful.
	12:30 - 1:00pm Exhibit Hall Theatre 1	FSSC 22000: How is it Different and What Can it Do For You? Jacqueline Southee, US Liasion FSSC 22000 Read Bio FSSC 22000 is a globally recognized, iso-based food safety management system certification scheme. Owned by an independent nonprofit foundation FSSC22000 was developed to promote the international harmonization of food safety standards. Find out how this means to you in a world of global supply chains and local markets. This session will introduce FSSC 22000 to the US food industry and explain why it was developed and how it is different.
	1:00 - 1:30pm Exhibit Hall Theatre 1	The Value of Food Safety Management Systems Mark Overland, Member of the FSSC Board of Stakeholders Read Bio Do you have an effective Food Safety Management System to protect your company and brand? While GFSI is raising the bar on food safety in the US, food safety management systems like FSSC22000 drive continual improvement in food safety and integrate well with other management systems. Objective: - To understand when a Food Safety Management System makes sense to protect your company - To share the benefits and application of Food Safety Management Systems and how in a time of changing regulations they can be applied to all sectors of a global food safety manufacturing and supplyindustry
	1:30 – 2:00pm Exhibit Hall Theatre 2	Integrating 2nd Party Audits and 3rd Party Certification to meet GFSI-recognized Certification Vel Pillay, Manager Food Safety Programs, LRQA Americas Read Bio Second party audits, if properly and carefully crafted, can provide a way to gear up for GFSI recognized certification. This session will highlight key considerations and best practices for successfully integrating 2nd and 3rd party audit requirements, include: - utilizing gap analysis to identify both weaknesses and readiness for GFSI chosen scheme(s) - identifying potential opportunities to reduce audit times and costs - managing risks through better control of hazards
	2:00 – 2:30pm Exhibit Hall Theatre 1	Risk Assessment, Management, and the Aftermath Harold Ewell, Director of Quality Assurance & Food Safety Read Bio Risk assessments of your business’s products are an essential cog in the food safety wheel which can be taken for granted. Several companies in the industry find themselves with subpar risk assessment programs while others remain jaded when it comes to continuously re-assessing their company’s programs. The ability to integrate an effective risk assessment program that helps your organization comply with HACCP rules, will go a long way in reducing the amount of product non-conformances and recalls your company currently experiences. How many organizations are doing proper risk assessments? What happens if your risk assessment program yields undesired results? This session aims to answer these questions and more.