Agenda
DAY 1
08:00 - 08:50
REGISTRATION
08:55 – 09:00
CHAIRPERSON’S OPENING REMARKS
09:00 - 09:30
Sustainability in Food Safety - Global Challenges & Drive for Change
- Food Safety & Waste: What’s Top of Mind?
- Factors Impacting Food Safety & Quality
- Achieving Food Safety and Shelf-life Extension with Preservation
- What Happens When You Reduce Food Waste?
Noeleen Donegan, Global VP Food Safety, Kerry
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
Kris De Smet, Head of Team Food Hygiene, EU Commission
10:00 - 10:30
How does BPR help to achieve an efficient hygiene outcome?
Disinfectants for the food and beverage industry are regulated in the EU by the Biocide Product Regulation (BPR). Different groups of microorganisms can have very different tenacity to chemical inactivation. Moreover, in practice, disinfectants can be applied in a wide range of different techniques and use conditions. BPR guidance takes these aspects into account and builds a solid framework for efficacy testing and claims, based on scientific evidence and international standards. When designing cleaning and disinfection processes, this framework can be used as the scientific evidence required for hygiene process validation. The presentation will show this and explain how data can be used practically to build a strong cleaning validation.
Dr Thomas Buehler, Technical Excellence Specialist, Food Safety, Ecolab
10:35 - 11:25
COFFEE BREAK
11:30 - 12:00
Evolution of Environmental Hygiene: How Past Challenges Led to Better Solutions for Food Safety
- Biofilm as the root cause in quality and food safety challenges
- Approaches to microbial controls in food processing environments
- Tools and Approaches for environmental hygiene controls
Scott Burnett, PhD, Vice President of Research and Development, Sterilex
12:00 - 12:30
“Food Authentication and PFAS“
- Verification of food authenticity
- Simple questions and not so simple ones
- About known unknowns and unknown unknowns
- Forecasting Authenticity
- PFAS – Pain for all Suppliers?
- Per- and polyfluorinated alkyl substances
- Why bother looking into that?
- A Challenge for Labs?
Arne Dübecke, Head of TCF², Tentamus Group GmbH
12:30 - 13:00
The Digital Food Safety Revolution: Is Your Company Ready?
- Digital transformation is essential for FSQ in the 21st century
- The three broad phases: pre-digital, early digital, and late digital
- Digital transformation is not a one-size-fits-all solution
- Digital transformation is an ongoing journey
Charles-Emmanuel Frénoy, Vice President of Sales, Business Development and Customer Success EMEA, Novolyze
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
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
Steven Oliver, R&D Senior Director, Food Safety & Quality Assurance, PEPSICO
14:30 – 15:00
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
Marta Pałac, Europe Food Safety, Mondelez International
Gosia (Malgorzata) Powolny, Europe Confectionery Corporate Quality, Mondelez International
15:00 – 15:30
Transforming food systems along the chain & new perspectives looking at food safety
- Need for change
- Transition landscape; how the future will look like
- All is connected; Looking at the food system as a whole considering multiple aspects
- The way forward; strategies and methodologies
Dr. Gülden Yılmaz, Director Healthy and Safe Food Systems Programme, Waegeningen University & Research
15:35 - 16:25
COFFEE BREAK
16:30 - 17:00
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
Sara Deckers, Focus Industry Manager F&B, BEKO TECHNOLOGIES
17:00 - 17:30
Transitioning from Dairy to Plant-Based Production – Handling Allergen Aspects
- Development of plant-based food innovations
- Food safety of plant-based food and allergenicity
- Microbiological risks of using plant-based protein based products
- Food Sustainability
Laure Roger, Product Safety Manager, Upfield
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
Update on GFSI
- Overview on what is GFSI
- Our strategic priorities and what that means for our mission of safe food for people everywhere
- Busting a few myths about GFSI
- Our current work plan and how to get involved
Erica Sheward, Director, GFSI, Consumer Goods Forum
18:05 - 19:00
DRINKS RECEPTION
DAY 2
08:55 – 09:00
CHAIRPERSON’S OPENING REMARKS
09:00 – 09:30
Digitalization at Kerry
- Why digitalisation is essential
- Kerry’s Digital Journey and case studies
- How digitalisation can enable and accelerate your transformation journey in regard to Food Safety culture
Noeleen Donegan, Global VP Food Safety, Kerry
09:30 - 10:00
IKEA Democratic Design of food products with food safety and quality assurance
- IKEA Food
- Product development in IKEA Food
- Democratic design
- IKEA Food Safety Program
Tomislav Perica, Product Engineering Manager, Consumer Packaged Goods, Range Area Food, IKEA
10:00 - 10:30
How to integrate sustainability into food safety?
- Raw material and process screening as key steps in food safety
- Sustainability and natural are not equal
- Shelf life prolongation to reduce the food waste
Anja Verbiest, CLS – QA Manager, Kemin Food Technologies
10:35 - 11:25
COFFEE BREAK
11:30 – 12:00
Delivering an impactful and predictive Environmental Management Program
Today, many facilities have environmental management programs but we still see they are not accurately predicting and preventing issues in the facilities. During this presentation we will discuss some key elements to have a predictive program, how to react to prevent issues and how to build a food safety culture around your EMP program.
Adam Ruskin, Technical Excellence Manager EU, Ecolab
12:00 – 12:30
Enhancing HACCP through Digital Innovation: Same Fundamentals, Improved Results
Rita Iacoviello, Director of Strategy Food & Beverage, Veeva Systems
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
12:30 – 13:15
ROUNDTABLE DISCUSSIONS
- Digitalization Efforts in Food Safety
- Sustainability in Food Safety
- Food Safety Culture
- Allergen Control Programs
- Predictive Food Safety & Quality Management
13:15 - 14:15
LUNCH
14:20 – 14:50
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
Anett Winkler, EMEA Microbiologist, Cargill
14:50 – 15:20
The GFSI Benchmarking process
- The various steps of the GFSI Benchmarking process for certification programmes and associated certification programme owners (CPOs) seeking GFSI recognition
- Deep dive into the process from Application to GFSI recognition
- Roles and responsibilities
- Underlying principles of GFSI Harmonisation agenda
- Maintaining GFSI recognition
Lalaina Randriamanantsoa, Senior Technical Manager, GFS, Consumer Goods Forum