Program 2022

March 28-29; Chicago, IL

7:45 AM - 8:35 AM

Networking & 1-2-1 Meetings

8:35 AM - 8:45 AM

Chair's Opening Remarks

8:45 AM - 9:30 AM - Panel Discussion

Leadership & Workforce Development

What are the Post-COVID Learnings for the Food Industry?

Dan Howell, Director of R&D Columbus Craft Meats, Hormel Foods

Rajneesh Hora, VP of Research & Development, Chobani

Juan F. DeVillena, Director of Quality Assurance & Food Safety, Wayne Farms LLC

Ray Kosmicki, Vice President Food Safety, Quality and Regulatory, Prinova

  • The food industry has faced an unprecedented last 18 months (and ongoing), but what are the key learnings to be taken away from such a tumultuous time?
  • In terms of company culture, how has food safety and food innovation been impacted?
  • What are the new processes that you and your organisation have put in place and which of those will remain?
  • With the majority of product launches either delayed or cancelled, what kind of effect will this have on new product development and production in 2022?

9:35 AM - 10:05 AM - Case Studies

Safety, Compliance and Risk Management

Session Title TBC (The Coca-Cola Company)

Zoltan Syposs, Chief Quality, Safety and Environment (QSE) Officer, The Coca-Cola Company

  • Full session abstract TBC

Quality Assurance & Microbiology

Session Title TBC (ALDI USA)

Michael Calderon, Corporate FSQA Director, ALDI USA

  • Full session abstract TBC

10:10 AM - 10:40 AM - Solution Spotlights

Manufacturing, Supply Chain, Operations & Facilities

Session Title TBC (TraceGains)

  • Full session abstract TBC

Safety, Compliance and Risk Management

Reducing Vulnerability to Food Fraud and Defence Incidents

  • Use technology to track supply chain
  • Verifying ingredient authenticity

10:40 AM - 11:30 AM

Networking Break & 1-2-1 Meetings

11:30 AM - 12:00 PM - Case Studies

Manufacturing, Supply Chain, Operations & Facilities

Ensuring Safety and Quality Throughout Supply Chain

Sol Rypin, Principal Team Leader, Supplier Quality and Safety, Chick-fil-A

Supply Chains are more challenging than ever. Ensuring safety, quality and compliance from raw materials to prepared meals requires stringent safety and quality programs as well as strong relationships with suppliers, distributors, and restaurant teams. We would explore programs Chick-fil-A has put in place to ensure that safe and quality foods that comply with brand specifications are delivered to the restaurants.

Leadership & Workforce Development

Session Title TBC (Northeastern University)

Darin Detwiler, Assistant Dean of Academic and Faculty Affairs, Northeastern University

  • Full session abstract TBC

12:05 PM - 12:35 PM - Solution Spotlights

Manufacturing, Supply Chain, Operations & Facilities

Session Title TBC (KLEANZ Food Safety Technologies)

Randy Kohal, VP of Food Safety and Reliability, KLEANZ Food Safety Technologies

  • Full session abstract TBC

Quality Assurance & Microbiology

Microbiology Detection in Chicken Processing Facilities

  • Current situation with detection capabilities of common pathogens.
  • Fast detection of common pathogens.
  • Real-time detection, how close are we to relying fully on them?

12:40 PM - 1:10 PM - Case Studies

Leadership & Workforce Development

Delivering Food Safety Through Food Safety Culture

Abreham Geleta, Director of Quality Assurance, Keany Produce & Gourmet

Providing ideas on how an effective food safety management system can be sustained over time through the culture of an organization.

Quality Assurance & Microbiology

Packaging Integrity Program-Priceless

Pamela Hutton, Director of Quality, Faribault Foods

  • What is package integrity
  • Why is package integrity important
  • How to create and implement a package integrity program
  • How to evaluate and validate results

1:10 PM - 2:00 PM

Networking Lunch

2:00 PM - 2:30 PM - Panel Discussion

Leadership & Workforce Development

How does the Food Industry Adapt to the Rise of Home Food Delivery?

  • Guaranteeing quality, safety, and freshness of delivered food products whilst keeping up with growing demand.
  • Is there a need for regulatory action to ensure food safety and quality?
  • Are consumers responsible for ensuring the safety of their food products at home?

2:00 PM - 2:30 PM - Case Studies

Quality Assurance & Microbiology

Novel Approach for Pathogen Control and Food Safety Management in Poultry Processing: Biomapping Indicator and Pathogen Loads in High and Low Level Antimicrobial Intervention Schemes

Juan F. DeVillena, Director of Quality Assurance & Food Safety, Wayne Farms LLC

The poultry industry in the United States has traditionally implemented non-chemical and chemical interventions against Salmonella spp and Campylobacter spp. on the basis of experience and word-of-mouth information shared among poultry processors. The effects of individual interventions have been assessed with microbiological testing methods for Salmonella spp. and Campylobacter spp. prevalence as well as indicator organisms (APC) quantification, in order to show a reduction pre- and post-interventions. This study evaluated the evisceration process, comparing the “normal process”, with all chemical interventions turned-on, at typical chemical concentrations set by the processing plant versus low chemical process (“naked process”), where all interventions were turned off or reduced to the minimum approved concentration. Enumeration and prevalence of Salmonella spp. and Campylobacter spp. were evaluated to compare both treatments as well as indicator organisms (Aerobic Plate Counts - APC and Enterobactereaceae - EB) enumeration. Ten locations were selected in this biomapping study, including: live receiving, rehanger, eviscerator, cropper, neck breaker, IOBW #1, IOBW #2, pre-chiller, main chiller and parts (wings). Even though there is significant statistical difference between the normal and naked processes in Salmonella spp. counts (“normal” significantly less counts than the “naked process” at each location), after Chilling, the prevalence of Salmonella spp. is comparable on both treatments (~10%). Whereas for Campylobacter spp. counts, the rehanger, IOBW #2 and pre-chiller locations were not significantly different between the “normal process” and the “naked process”.   Therefore, not all chemical interventions have an overall impact on Salmonella spp. or Campylobacter spp. and certain interventions can be turned off to achieve the same or better microbial performance.

2:35 PM - 3:05 PM - Case Studies

Quality Assurance & Microbiology

Revolutionary Quality and Food Safety Breakthrough Science In Plant-Based (Enhanced) Proteins

Mark Celmer, CEO Managing Director, Botaniline

Botaniline has introduced a scientifically proven, revolutionary breakthrough in making ALL ground: meat, poultry, seafood and vegetarian, proteins considerably safer, higher quality and healthier for every consumer. We have exceeded our goals. Through our technological advancements, we have pioneered a plant-based ingredient that allows for the immediate removal of the majority of sodium, saturated fats, chemically processed additives such as MSG, Phosphates, BHA/BHT, Soy, TVP and numerous others. The results? Staggeringly lower sodium, fats, calories, removal of allergens, glutens, binders, chemicals…and less expensive to the manufacturer.

Safety, Compliance and Risk Management

Food Safety Management and Analytical Testing Reflection

Fabien Robert, NQAC Head, Nestlé

  • Full session abstract TBC

3:10 PM - 3:40 PM - Solution Spotlights

Leadership & Workforce Development

Improving Quality Standards in the 21st Century

  • Ultra-sensitive colour detection in the food and beverage industry
  • Automated visual inspection and removal for soft fruit
  • Advances in X-ray examination
  • Challenges in snack foods inspection

Manufacturing, Supply Chain, Operations & Facilities

Reducing Vulnerability to Food Fraud and Defence Incidents

  • Use technology to track supply chain
  • Verifying ingredient authenticity

3:40 PM - 4:30 PM

Networking Break & 1-2-1 Meetings

4:30 PM - 5:00 PM - Case Studies

Quality Assurance & Microbiology

Safety, Compliance and Risk Management

Session Title TBC (Bumble Bee Foods)

Steven Mavity, Senior Vice President Technical Services, Bumblebee Foods

  • Full session abstract TBC

5:05 PM - 5:50 PM - Panel Discussion

Quality Assurance & Microbiology

Foodborne Illnesses: Challenges of Reducing Transmission

  • Understanding the increase in foodborne illness transmission.
  • How can companies, government legislation and consumers turn the tide on this increasing trend?
  • Applying new knowledge of foodborne illnesses within industries and regulations.
  • Are regulatory changes key for fighting foodborne illnesses?

5:50 PM - 5:55 PM

Chair's Closing Remarks

5:55 PM - 6:55 PM

Networking & 1-2-1 Meetings

8:00 AM - 8:40 AM

Networking & 1-2-1 Meetings

8:40 AM - 8:45 AM

Chair’s Opening Remarks

8:45 AM - 9:30 AM - Panel Discussion

Improving the Working Relationship between Food Safety & Quality and Innovation Teams to Create Better Product Cycles

Adeniyi Odugbemi PhD, Global Director of Food Safety and Food Defence , ADM

Adam Brock, VP Food Safety, Quality and Regulatory Affairs, Dairy Farmers of Wisconsin

  • What are the challenges for food innovators from a safety & quality perspective and vice versa?
  • How can communication and cooperation between departments be improved
  • Has the Covid19 pandemic taught us anything about working across departments, countries, offices/factory etc.?
  • Learn how companies are breaking down these silos to optimise and accelerate their product cycles

9:35 AM - 10:05 AM - Keynote

Safety, Compliance and Risk Management

Digital solutions to mitigate the food safety challenges in a global supply chain

Mahir Bhagia, Vice President - Global Food Safety, PepsiCo

  • Recognizing the ever-changing environment and the myriad of challenges that food producers face globally every day, there is an urgent need for tech-enabled risk-based approaches to mitigate these risks to the enterprise.
  • This presentation provides an overview of how PepsiCo navigates this ever-changing environment as a business currently operating in nearly 200 countries with an expanding portfolio that includes everything from its billion-dollar brands such as Lay's chips and Pepsi-Cola.
  • Learn about how this multinational company reduces food safety, quality and regulatory risks to the enterprise by leveraging digital solutions to mitigate the food safety challenges in a global supply chain. 
  • The presentation will also include some case studies demonstrating specific examples of how PepsiCo is leveraging existing digital capabilities and also cultivating the ingenuity of our people to ideate, create & implement digital based solutions as we aspire to be Faster, Stronger & Better in the marketplace.

10:10 AM - 10:40 AM - Solution Spotlights

Quality Assurance & Microbiology

Take Out the Guesswork – Characterising Flavour and Applying Sensory Science to the Assessment of Food Quality

  • Examining the key attributes that determine food quality
  • How to scientifically assess quality using analytical data and electronic tools: considering gas chromatography-olfactometry and chemical sensor technologies (electronic noses and tongues)
  • Data from various sensory methods: weighing up the various options

Manufacturing, Supply Chain, Operations & Facilities

Automation in Food Production Lines

  • How can automation improve food safety 
  • Integrating autonomous systems into your existing production lines

10:40 AM - 11:30 AM

Networking Break & 1-2-1 Meetings

11:30 AM - 12:00 PM - Case Studies

Leadership & Workforce Development

Food Safety Culture: How far has food safety come?

Steven Foster, Vice President Food Safety and Quality, Wholesale Produce Supply Company

  • How far has food safety come?
  • It is really an examination of how to move the stones to get to the boulders and how to dig those out. Is the culture real or is it a facade for audits and customer visits?
  • The importance of a living vibrant culture in ensuring safe food, high level quality and ultimate customer satisfaction.

Safety, Compliance and Risk Management

Food Defence

Christopher Young, Intelligence Analyst, FBI

  • Full session abstract TBC

12:05 PM - 12:35 PM - Case Studies

Quality Assurance & Microbiology

Session Title TBC (The Ziegenfelder Company)

Matthew Walko, Director of Food Safety & Quality, The Ziegenfelder Company

  • Full session abstract TBC

Safety, Compliance and Risk Management

Session Title TBC (Taylor Farms)

Michael Ciepiela, Director of Food Safety and Quality Assurance, Taylor Farms

  • Full session abstract TBC

12:40 PM - 1:10 PM - Case Studies

Quality Assurance & Microbiology

Sanitary design standards for packing equipment

Kim Snyder, Food Safety Director, Monterey Mushrooms, Inc.

  • Sanitary design standards
  • Design do's and don'ts

12:40 PM - 1:10 PM - Panel Discussion

Safety, Compliance and Risk Management

The Impact of the Climate Crisis on Food Safety

  • Examining the threats to food safety and quality as well as supply and production.
  • What is the increased risk from pathogens causing foodborne illness and hazardous contaminants?
  • Mitigating and preparing for risks from climate change and extreme weather.

1:10 PM - 2:00 PM

Networking Lunch

2:00 PM - 2:30 PM - Case Studies

Safety, Compliance and Risk Management

Capacity building and training: Practical guide to implementing a food safety plan

Adeniyi Odugbemi PhD, Global Director of Food Safety and Food Defence , ADM

The application of HACCP or a food safety plan has been globally established as the foremost means of assuring food safety throughout the food chain. Unfortunately, the genuine application of food safety plans can be difficult in the training, design, and implementation of food handlers.   If the design of the food safety plan is affected by a lack of training and knowledge of the biological, chemical, and physical (BCP) hazards of the food production process, then the safety of food products may not be assured.

This presentation will therefore focus on training and knowledge gaps that can affect the quality of the food safety plans. This may result in unsafe food and a false sense of security for the food manufacturer. This presentation will assess gaps in food safety plan development and determine and which approaches have proven most successful in the training, design, and implementation of food safety plans.

Leadership & Workforce Development

Science and Food Safety: Data driven decisions

Alexandra Calle, Assistant Professor of Microbiology, Texas Tech University

  • Full session abstract TBC

2:35 PM - 3:05 PM - Case Studies

Safety, Compliance and Risk Management

Session Title TBC (Waffle House)

Larry Sigler, Director of Food Safety, Waffle House

  • Full session abstract TBC

Safety, Compliance and Risk Management

Physical and Chemical Hazards: Analytical Methods and Techniques of Monitoring

Ali Mohseni, Executive Vice President & Chief Food Safety Officer, American Foods Group

  • Full session abstract TBC

3:10 PM - 3:40 PM - Case Studies

Safety, Compliance and Risk Management

Corrective & Preventive Actions

Wadad Farhat, Senior Director, KNA Quality Business Partner, Kellogg Company

Corrective & Preventive actions with verification steps covering topics for Food Safety & Quality Assurance and Compliance & Risk Management.

Safety, Compliance and Risk Management

Session Title TBC (TreeHouse Foods)

April Bishop, Senior Director of Food Safety, TreeHouse Foods

  • Full session abstract TBC

3:40 PM - 4:00 PM

Networking & 1-2-1 Meetings

4:00 PM - 4:30 PM - Case Studies

Safety, Compliance and Risk Management

Vegan? – Says Who?

Miriam Maxwell, Sr. Principal Regulatory Scientist - Global, Ocean Spray Cranberries Inc.

  • The regulatory standards for this claim (newsflash: only Germany and India have regulations on vegan), and NGO (non-governmental organizations) that have private and voluntary certification standards. 
  • The audience will be challenged to consider what will work for them, a company-specific defined standard, or a Certification from a 3rd party.  
  • Laying the baseline of requirements and speak of the export market and what should be considered for a one-size-fits-all-vegan response.

Safety, Compliance and Risk Management

Session Title TBC (Instacart)

Rebecca Goodman, Senior Food Safety and Regulatory Manager, Instacart

  • Full session abstract TBC

4:35 PM - 5:05 PM - Case Studies

Safety, Compliance and Risk Management

Consumer Brands strategic priorities and workstreams in the Food Safety Space

Roberta Wagner, VP Regulatory and Technical Affairs, Consumer Brands Association

  • Full session abstract TBC

Safety, Compliance and Risk Management

The Measured Success of YOUR Company’s Food Safety Culture

Joshua Farinella, Director, Compliance/Quality Assurance, Lund's Fisheries

  • Where does food safety culture begin?
  • Who does the implementation responsibility fall on?
  • How is the culture monitored?
  • How is the success tracked?

5:05 PM - 5:50 PM - Panel Discussion

Leadership & Workforce Development

How can you Build a Workforce for the Future?

  • What are the emerging demands in terms of your workforce in the coming years?
  • How can you ensure that you are creating a team capable of the technical demands of the future?
  • Do recruitment, training and workforce development strategies need to be updated for millennials to match their expectations?
  • How can manufacturers attract and train their workforce to avoid the skills gap?
  • What issues have you faced in hiring suitable, potential leaders of the future?

5:50 PM - 5:55 PM

Chair's Closing Remarks

5:55 PM - 6:55 PM

Networking & 1-2-1 Meetings