13th - 14th November 2023
Agenda
DAY 1
08:00 - 08:50
REGISTRATION
08:55 – 09:00
CHAIRPERSON’S OPENING REMARKS
09:00 - 09:30
THE ROAD TO FOOD SAFETY SUCCESS
- Effective Food Safety Onboarding
- Leadership and Communication styles
- How to ensure food safety
- Preventative measures , that are both time and resource intensive
- Improving quality, efficiency, and overall food safety management system
- Ensuring overall Road To Food Safety success
09:30 - 10:00
FOOD SAFETY CULTURE: A NEW STEP IN EUROPEAN AND GLOBAL FOOD SAFETY MANAGEMENT
- The introduction of a food safety culture has demonstrated to further contribute to the safe production of food;
- Both the EU (Food Hygiene Regulations) and Codex alimentarius (General Principles of Food Hygiene) recently introduce food safety culture as part of the prerequisite programmes in a food safety management system;
- Exchanges of views and recommendations on the practical implementation and verification are ongoing, with the purpose to learn from experiences.
10:00 - 10:30
FOOD SAFETY AS A SUPPLY CHAIN MANAGEMENT PROBLEM
This session will begin with a review of the science of supply chain management – focusing on the supply and management of the business. This holistic and all-encompassing perspective includes supply chain risk management and supply chain disruptions. From this perspective, food safety, food quality, food fraud, and food defence are some of many disruptions. The session will then shift to focus on how companies assess food safety as a supply chain management problem. The awareness of broader supply chain management activities enables the food safety managers to communicate to the resource allocation decision-makers more efficiently
10:35 - 11:25
COFFEE BREAK
11:30 - 12:00
MICROBIAL GENOMICS TOOLS FOR IMPROVING FOOD SAFETY
Microbial genomic tools offer new opportunities for food safety researchers to study microbial populations, plasmids, and phylogenetic relationships with high accuracy and efficiency, helping to identify foodborne pathogens, track their transmission, and study their evolution and adaptation in different environments.
12:00 - 12:30
SUSTAINABILITY IN THE WORLD OF SELECTED GFSI BENCHMARKED SCHEMES
- Providing an overview on sustainability related activities of selected GFSI benchmarked Food Safety Schemes
- Having a focus on schemes for the manufacturing/processing industry
- Content & differences between the options
12:30 - 13:00
THE DIGITAL JOURNEY OF FOOD & QUALITY OPERATIONS
- What is the current state of the industry?
- Value-drivers for digitalization in Food Safety & Quality
- Business Cases (Digital Forms, Environmental Monitoring, CIP optimization, Process Control, …)
- Challenges: Data, Culture, Deployment and Support
PLANNED INVESTMENT AREAS
- COVID-19
- Sustainable Packaging
- Risk Management
- Quality Assurance Systems
- Product Inspection
- Origin Verification
- Food Ingredients & Flavouring
- Air Purification
- Digital Technology
- Food Product Certification
- Compliance & Regulations
- Sustainability 4.0
- Cold Chain Management
- CGMP
- Food Safety Standards
- Food Supply Chain Traceability/Visibility
- Plant Safety & Inspection
- Big Data & Manufacturing Information
- Manufacturing Automation
- Waste Sanitation
- Waste Water Treatment
- Hazard Analysis and Critical Control Point (HACCP)
- Elemental Analysis
- Microbiology
- Food Sanitation/Hygiene
- Laboratory Analytical Testing
- Food Innovation
- New Product Development
13:05 - 13:55
LUNCH
14:00 – 14:30
THE BUSINESS VALUE OF HYGIENIC DESIGN AND THE DIGITAL FUTURE OF SANITATION
- Why hygiene matters?
- What are the business benefits?
- Prerequisites for best fit for purpose
- The payback to the business
- Digital Sanitation within a digital Food safety management system
14:30 – 15:00
MAXIMIZING ROI THROUGH FOOD SAFETY & SANITATION EXECUTION
- Implementing a food safety plan that encompasses planning, execution, and tracking
- Removing “siloed” information from one department or one set of binders
- Using digitization as a tool
- Decreasing the burden of documentation and increasing transparency
- Having transparency for decision making
15:00 – 15:30
PEPSICO FS DIGITAL JOURNEY: EVOLUTION, LESSONS, AND SUCCESSES
- A case for change – Adapt or fail
- Case studies showcasing PepsiCo’s digitalization efforts in food safety
- Key prerequisites for successful FS digitalization
- What the future holds for FS Digitalization
15:35 - 16:25
COFFEE BREAK
16:30 - 17:00
HOW CONNECTED WORKERS DRIVE FOOD SAFETY ON THE FACTORY FLOOR
Drawing on a unique vantage point of working with a wider variety of manufacturers we compare two companies: One with a disconnected shop floor and how this leads to a poor food safety culture and one which augments it’s workers with the right information and tools to drive accountability & professionalism on the shop floor.
17:00 - 17:30
UNIFIED QMS: TOWARDS PREDICTIVE QUALITY
Leading Food & Beverage companies are modernizing Food Safety & Quality with solutions that allow them to evolve their approach from reactive, to preventative and ultimately a predictive approach. This presentation will review some of the enablers for such a vision. We will address unifying assurance & control to have end to end visibility on Quality information. Secondly, we’ll discuss creating a single source of truth when it comes to master data, such as material specifications, material transactions and suppliers. We will illustrate how such a roadmap to predictive Quality can be implemented using some real-life examples.
Our top 3 reasons why you should join this session:
Our top 3 reasons why you should join this session:
- Learn how cloud-based solutions can unify Quality Assurance and Quality Control
- How modern QMS can unify data from PLM and ERP systems as well as benefit from using surveillance systems for early warning
- How a unified approach to Quality data enables predictive Quality
PLANNED INVESTMENT AREAS
- COVID-19
- Sustainable Packaging
- Risk Management
- Quality Assurance Systems
- Product Inspection
- Origin Verification
- Food Ingredients & Flavouring
- Air Purification
- Digital Technology
- Food Product Certification
- Compliance & Regulations
- Sustainability 4.0
- Cold Chain Management
- CGMP
- Food Safety Standards
- Food Supply Chain Traceability/Visibility
- Plant Safety & Inspection
- Big Data & Manufacturing Information
- Manufacturing Automation
- Waste Sanitation
- Waste Water Treatment
- Hazard Analysis and Critical Control Point (HACCP)
- Elemental Analysis
- Microbiology
- Food Sanitation/Hygiene
- Laboratory Analytical Testing
- Food Innovation
- New Product Development
17:30 - 18:00
Transitioning from Dairy to Plant-Based Production – Handling Allergen Aspects
Plant-based products are being developed as part of an increase in consumer demand in more natural and environmentally friendly foods. Dairy-based food products are linked to high food safety risk of allergenicity and intolerance. Transitioning to plant-based food would reduce the risk but not alleviate it. A significant portion of the population is known to be sensitive to plant-based protein – this also includes pulses. Validated analytical methods have been developed for regulated allergens but there is still room for improvement for non-regulated allergens such as pulses. Limit of quantification currently applied on the markets do not allow for an accurate assessment of the risk linked to these types of plant-based proteins. Cleaning is part of the mitigation but tools for validation and monitoring needs to be considered
18:00 - 18:30
HOW QUALITY AND FOOD SAFETY CULTURE, PROGRAMS AND TECHNOLOGY TOGETHER CAN DELIVER BEST-IN-CLASS PERFORMANCE
- Current Quality & Food Safety (QFS) challenges in the industry
- High performing Quality & Food Safety teams and culture drive results
- Prioritization of key food safety programs for risk mitigation
- Enhanced food safety performance through digitalization
18:35 - 19:35
DRINKS RECEPTION
DAY 2
08:55 – 09:00
CHAIRPERSON’S OPENING REMARKS
09:00 – 09:30
Transformational Leadership - The Key to Advancing Mainstream Food Safety Systems
Effective leaders listen, guide, and motivate others to use change as a positive force to explore innovation and inspire action. Transformational leaders are the heart of inventive, meaningful, and sustainable change in food processing. Transformational leaders focus less on making decisions or establishing strategic plans, and more on facilitating organizational collaboration that can help drive a vision forward. This makes leadership very important to business growth and success. The role of having the right leadership to shepherd the adoption of the right food safety systems and culture in the food industry value chain is vital in the quest for food safety, food security, and food sustainability. This presentation will expose how food facilities leaders and the entire food value chain can adopt the right systems and appropriate leadership concepts alongside integrity mantras that are vital for the future of the industry. Wise leaders tune into workplace culture trends and plan to help their organization and employees’ flourish. The front-line manager is the key link between the employee and the organization. This presentation will further define how a strong connection is at the heart of employee retention in the workplace. As you think about these trends and how they impact your organization, how can leaders prepare themselves and their teams for this rapidly evolving season? This presentation will review assumptions about high-impact strategies that are worth investing time and resources in pursuing. High impact means the effort aims to change the mindset that created the organization or system of organizations.
09:30 - 10:00
ENABLING PREDICTIVE FOOD SAFETY AND QUALITY MANAGEMENT
- Unnecessary risk: The cost of reactive food safety and quality management
- How unified systems set the foundation for predictive food safety and quality
- The importance of establishing end-to-end visibility of quality information
10:00 - 10:30
BRC/IFS/FSSC2000 Compliance with Compressed Air
- Compressed air? A load of hot air, or a risk of contamination to your product?
- How to recognise the risks of contamination
- What the rules and regulations on compressed mean for you
- Where you can save energy costs and how
- How to digitally monitor and register compressed air quality
- Where to start in your compressed air installation
- Who you need to include in the process
10:35 - 11:25
COFFEE BREAK
11:30 – 12:00
THE DIFFERENT ASPECTS OF FOOD AUTHENTICITY AND HOW TO APPROACH THEM
In this session you’ll learn about organizations using remote technology to perform food safety assessments, food inspections, product and facility approvals, and similar tasks that are usually performed in person and on site. You will hear the practical, procedural, legal, and technology considerations any organization needs to develop efficient and effective remote audit protocols and maximize their potential use of these tools.
12:00 – 12:30
MICROBIOLOGY UNDER THE MICROSCOPE – NEW TRENDS, TOOLS AND CHALLENGES
- Analytics with Next Generation Sequencing
- New adversaries…or new vehicles?
- Plant-based proteins – microbiology challenges
- Digital influencing microbiology
12:30 – 13:00
PREVENTING CONTAMINATION THROUGH COMPRESSED AIR
- How to identify and monitor the risks of contamination by compressed air
- How to translate the vague guidelines into clear figures
- How to treat compressed air to meet the regulations
- How to monitor compressed air quality for food safety
- How to benchmark the compressed air quality
PLANNED INVESTMENT AREAS
- COVID-19
- Sustainable Packaging
- Risk Management
- Quality Assurance Systems
- Product Inspection
- Origin Verification
- Food Ingredients & Flavouring
- Air Purification
- Digital Technology
- Food Product Certification
- Compliance & Regulations
- Sustainability 4.0
- Cold Chain Management
- CGMP
- Food Safety Standards
- Food Supply Chain Traceability/Visibility
- Plant Safety & Inspection
- Big Data & Manufacturing Information
- Manufacturing Automation
- Waste Sanitation
- Waste Water Treatment
- Hazard Analysis and Critical Control Point (HACCP)
- Elemental Analysis
- Microbiology
- Food Sanitation/Hygiene
- Laboratory Analytical Testing
- Food Innovation
- New Product Development
13:05 - 13:55
LUNCH
14:00 - 14:30
Advancing future-focused allergen programs at Mondelez International
- Using focus groups to understand consumer attitudes to allergen labelling
- Overview of Mondelez industry leading allergen control programs
- Using clinical science to develop upper thresholds for Precautionary Allergen Labelling (PAL)
- Using a product allergen family to minimise risk and maximise choice for food allergic consumers
14:30 - 15:00
RECYCLED PET IN FOOD PACKAGING – FOOD SAFETY RISK ASSESSMENT AND REGULATORY COMPLIANCE
In this presentation, we will discuss global & local impact of plastic waste, importance of sustainable packaging, regulatory status of recycled PET in top markets, overview of recycling process, overview of food safety/regulatory approval per type of recycling process and challenge to success to build a world where plastic never becomes waste.
15:05 – 15:40
OUTLINING THE LATEST DEVELOPMENTS IN EUROPEAN AND UK LEGISLATION AND PLANNING FOR FUTURE REGULATION CHANGES
- Strategies to ensure the organisation is prepared for new legislation
- What are the food safety implications of differing import rules?
- Forecasting future areas of regulation change