Unable to attend the Food Safety Summit in person?
The Summit now offers the opportunity to register to attend select educational sessions remotely through Live Webinars!
Access to all 6 sessions is available for a discounted package rate ($199) or you may choose to attend individual sessions ($59/each).
Register for Live Webinar Sessions Now! Webinars take place live from the Summit in Eastern Time Zone
8:00 AM - 9:15 AM EDT
Session 3: Understanding and Controlling Norovirus
Understanding the organism, prevention and what we all need to know to reduce illness
CDC estimates that 50% or more of foodborne illness is being caused by norovirus. Dr. kristen Gibson will help you understand the organism and the disease. Dr. Hal king will explain policies and procedures for preventing ill associates from spreading the virus as well as handling possible viral exposures caused by customers who become ill in-house. Dr. Angela Fraser will explain the results of a nationally funded research consortium, NoroCore, has conducted of retail food and foodservice educators and regulators on what they know about norovirus and what they need to teach people.
> Have a better understanding of what makes human norovirus the ‘perfect’ pathogen based on virus structure, function, and basic characteristics of norovirus infections.
> Be able to identify the elements that contribute to a norovirus infection in retail food establishments, and how operators can specifically use routine cleaning, health policy, and quick action procedures and tools to mitigate these risks.
> Be able to identify effective strategies for educating and training their workforce about the control of noroviruses and identify the gaps in knowledge of food safety/public health professionals.
Kristen Gibson, Ph.D., Assistant Professor, Dept. of Food Science, University of Arkansas
Hal King, Ph.D., Director, Food and Product Safety, Chick-Fil-A
Angela Fraser, Ph.D., Associate Professor, Dept. Food, Nutrition and Packaging Sciences,Clemson University
John Marcy, Ph.D., Professor and Poultry Processing Specialist, University of Arkansas
Wednesday, May 1
2:30 PM – 3:45 PM EDT
Session 4: Solutions for allergen Control
Food allergies are a continuing public health and regulatory concern. Managing the food allergen risk in a processing and retail/foodservice facility can be complicated by many factors. The speakers in this session will discuss a Nationwide Survey of Allergen Control Practices across the Food Industry; Strategies for Allergen Control: An Industry Perspective; and Allergen Controls and Allergen Recalls – A View from the FDA.
> Recognize the complexity of the allergen management issues in various industry segments
> Identify the obstacles to allergen management and control and mitigation strategies
> List key information/ criteria that will help you monitor and evaluate your own allergen management systems and options
Faye Feldstein, DC Senior Advisor | FED TS&A FHC, Deloitte Consulting LLP
Steven m. Gendel, Ph.D., Food Allergen Coordinator, FDA Center for Food Safety and Applied Nutrition
Wednesday, May 1
4:00 PM - 5:15 PM EDT
Session 8: Smoking Guns – Effective Food Liability Programs
This session will provide valuable lessons and tools on how to develop an effective food liability program at your company. You will hear how to protect yourself through supplier/customer contracts and insurance, how to develop an effective customer response team, and how to guard against exposure to legal liability as a result of contaminants and pathogens. The session also will deal with how to determine the cause of an outbreak, deal with recalls and protect your customers. Lastly, you will hear how to get a handle on financial liability, preserve the reputation of your brand and company, and at the same time deal with the media, investigations, claims and lawsuits.
> Learn from experienced professionals in the food, legal and insurance industries
> Participate in an interactive setting on how best to prepare for, respond to and resolve food liability issues
> Take away a new understanding of how to form and work with a food liability team
Tom Packer, Partner, Gordon & Rees LLP
Bernie Steves, Managing Director, Crisis Management, Aon Risk Services Central, Inc.
Thursday, May 2
8:00 AM – 9:15 AM EDT
Session 10: Go onto the Farm: Review the Journey of an Agriculture Product Through Distribution
If you don’t live in California, Florida or a handful of other states, it’s likely that you have not seen produce grown or processed. In this session, the attendees will learn from industry experts about how specific crops are grown and handled before they hit the marketplace. Three unique crops will be discussed in detail as to how the produce is cultivated, harvested and handled to ensure the best quality and safest supply. Crops that will be discussed will be carrots, spinach and cantaloupe. (products are subject to change)
> Learn how crops are grown without visiting the farm
> Understand the challenges specific crops have with respect to quality and safety
> Ask the experts in each crop specific questions you may have regarding their crops
Will Daniels, Sr. Vice President, Operations and Organic Integrity, Earthbound Farm
Michael Scanlan, Owner, Scanlan Family Farms
Thursday, May 2
2:30 PM – 3:45 PM EDT
Session 14: The GFSI Audit - Its Future, Its Acceptance & Its Implementation
GFSI approved auditing programs continue to grow throughout the Food Supply Chain and are a valuable part of a comprehensive Food Safety Program. Learn more about the Global Food Safety Initiative and its future from the organization’s chairperson; and how it is used in the supplier selection process; and how it’s implemented at the plant level.
> Learn more about GFSI from its leaders
> Hear from Food Companies who have used these programs
> Ask questions and get answers about the value, usefulness and future of these auditing programs.
Gary Ades, Ph.D., President, G&L Consulting Group, LLC
Yves Rey, Chairperson, GFSI and Danone
R. Craig Wilson, VP, GMM Food Safety and Quality Assurance, Costco Wholesale
Martha Hudak-Roos, Director of Quality, Nellson Nutraceutical
Sponsored by LRQA
Thursday, May 2
4:00 PM – 5:15 PM EDT
Session 18: Food Safety 20 years After e.Coli 0157:H7
On January 13, 1993, the Washington Department of Health (WDOH) was notified that a cluster of children suffering hemolytic uremic syndrome (HUS) secondary to E. coli infection was being treated in a Seattle-area hospital. The WDOH E. coli outbreak investigation led to the discovery that hamburger patties were the source of the E. coli outbreak. Bill Marler will discuss how this case truly changed Food Safety and will look back over the past 2 decades in the industry. Bill will be introduced by Al Baroudi who was VP, Corporate QA and Food Safety at the California company during the outbreak.
> To provide a historical perspective on the changes in the meat industry since 1993, when 99% of all food safety cases were related to e.coli; today it is nearly 0% which is clear reflection of the work put in place from the meat industry.
> Learn about new “bugs” that are trickier to determine in such recent cases as in cookie dough, mangos and cantaloupe.
> There is still more to do – the industry needs to be more proactive to deal with pathogens which are causing outbreaks. Mr. Marler will provide tips on creating a food safety culture, making food safety a part of the decision not just focusing on shareholder concerns.
Dr. Ata (al) Baroudi, VP QA & Food Safety, The Cheesecake Factory Incorporated
Bill Marler, Food Poisoning Attorney, Marler Clark, L.L.P., P.S.
Patti Waller, Senior Epidemiologist, Marler Clark, L.L.P., P.S.