About The Event

Challenge your perspective, ignite new and innovative thinking, and attend forums to collaborate with peers and learn from forward-thinking, cutting-edge presenters.
Ensure you never miss the food safety mark, using exclusive insights from forward thinking, cutting-edge presenters. Safe Food California is hosted by Safe Food Alliance, and we’re proud to bring together a community of industry professionals that come together to learn, get inspired, and grow better together.

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Can't Miss Event


A One-of-a-Kind Food Safety Event

Spend four days immersed in industry training, business-business networking, and finding inspiration in business strategies. Through these areas of focus Safe Food California strives to provide a venue for our diverse industry to gather, exchange ideas, and learn about the current trends in food safety and quality practices.

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Food, Friends, and Fun!

At Safe Food California, it’s not all about business and learning. We encourage attendees to make new friends and network throughout the event. In order to support the need for attendees to socialize we have created multiple networking events during the duration of the conference.

Learn more about our networking events:


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Our conference is right around the corner! Don't miss out!

Conference Schedule

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  • Day 1

    April 1, 2019

  • Day 2

    April 2, 2019

  • Day 3

    April 3, 2019

  • Day 4

    April 4, 2019

  • This course requires additional registration. To register please visit https://www.eventbrite.com/e/produce-safety-alliance-grower-training-registration-50977454940
    Grower
    Where
    Cottonwood Room

  • This session requires an additional registration. To learn more and register please visit https://safefoodalliance.com/event/spanish-produce-safety-alliance-grower-training-2/
    Grower
    Where
    Redwood Room

  • Registration: 8:30 AM Shotgun Start: 9 AM
    Food Safety Management
    Grower
    Leadership
    Where
    Bayonet Black Horse Golf Course

  • Safe Food Alliance will announce the winner of the Plant of the Year Award and honor the Pinnacle Club for their excellence in food safety.
    Leadership
    Where
    Exhibit Hall

  • Anyone involved in the management of food safety programs needs a solid foundation to be successful. Managers need to understand the nature of the products they produce, likely hazards in the facility, and how to ensure their programs are effective. In this three-hour session, we will examine historical trends in food safety and discuss the fundamental principles needed to implement effective programs.

    In this Food Safety 101 Academy Course, Linda Harris, Chair of the Department of Food Science and Technology at the University of California Davis, Tom Jones, Senior Director of Analytical Services, and Jon Kimble, Senior Food Safety Manager, both of Safe Food Alliance, will provide an introduction to the most significant concerns caused by microorganisms in food. They will explain the history of food safety, current regulations, and describe the organisms responsible for foodborne diseases, spoilage, growth factors, and intervention strategies for your facility. Participants will receive a certificate upon course completion.
    Food Safety Management
    Where
    Ironwood Room

  • This academy course will take the participant through a real-life simulation of a product recall and allow them to experience how to approach both assessing risk and making decisions as the crisis evolves and escalates. Each participant will be working in a team and managing the recall as a series of facts are presented throughout the course. Each team will discuss action steps to take as each series of facts are presented. As in a real recall, you will need to be able to deal with ambiguity! We will take you through a simulation of a possible scenario, where all the information is not available, some information may be confusing (or possibly inaccurate) and new information comes available over time. The simulation will allow each participant to determine if you have the appropriate people, processes, and systems to manage a recall within your own company.

    This exercise is designed to expose potential gaps in the current process or systems you may have at your company, and builds awareness and confidence with recall and crisis management roles, responsibilities and procedures. The academy course will be led by Dan Barber, Senior Partner and General Manager at FleishmanHillard, Christopher Snabes, Senior Food Safety Manager at The Acheson Group, and Caitlin McGrath, Vice President at Lockton Insurance Brokers. All three are leading industry experts with decades of experience who will provide input on how you are managing operational risk, reputational risk, regulatory risk, insurance risk, and communications strategies during the simulation
    Food Safety Management

  • In today’s society, the awareness of the importance of a food safety culture demands higher standards.Do these higher standards match with the company’s culture? The attitudes and behaviors practiced consistently over a long period of time become the fabric that make up the essence of corporate culture.
    In this interactive session, Iris Galanis Eshoo, Vice President of Food Safety and Quality Assurance at See’s Candies, will discuss the tools necessary to cultivate a positive food safety culture within an organization. You will also hear from Cameron Prince, Vice President, Regulatory Affairs at The Acheson Group, who will give real life examples of assessing a company’s food safety culture and help you conduct your own evaluation.
    Food Safety Management
    Leadership
    Where
    Redwood Room

  • In the last year, we have seen growth in the United States and world economy begin to slow as global debt levels limit fiscal stimulus options and U.S. monetary policies become less accommodating. There have also been trends of major trade uncertainties, which continue to limit trade flows and global business investment, as supply chains are altered to broaden supply options.
    In this session, Terry Barr, Senior Director, Knowledge Exchange Division at CoBank will explore the potential impacts each of these factors on U.S. and global growth, trade flows, and how they affect food producers here in California. He will also explain the geopolitical landscape and the significant challenges facingEurope (Brexit and debt), North Korea (U.S. sanctions), Russia (U.S. sanctions), the Middle East (Syria, Iran, Saudi Arabia) and China (trade disputes and tariffs).
    Grower
    Leadership
    Where
    Serra Ballroom

  • The Produce Safety Rule for farms was finalized in January 2016, with compliance dates beginning in January 2018. However, the California Department of Food and Agriculture and the Food and Drug Administration announced that routine inspections would not begin until 2019 to allow time for more guidance, training, and technical assistance. As part of the pre-inspection period, “On-Farm Readiness Reviews” are being offered to farms, allowing both entities to learn a great deal about the industry and the challenges facing growers.
    Steve Patton, Chief of the Inspection and Compliance Branch and Shelley Phillips, Supervising Manager of the Produce Safety Program will discuss the issues they have seen in the field, and will also explain the National survey findings of the On-Farm Readiness Reviews, with particular attention to common gaps that processors, growers, and suppliers need to focus on in their operations.
    Steve and Shelley will then provide a helpful overview of what to expect during a produce safety inspection.
    Food Safety Management
    Grower
    Where
    Bonsai I

  • Pesticide maximum reside levels (MRLs) have become a main concern for agricultural exporters, with violations often resulting in significant and negative consequences. The issue is compounded further by new standards in export markets, less adherence to internationally set standards, and new testing and enforcement programs becoming more prevalent in many global markets.In this roundtable discussion, James Christie of Bryant Christie Inc. (BCI), Dr. Spencer Walse of the USDA-ARS, and Dr. Wiley Hall of theSafe Food Alliance will provide an overview of MRL standards and enforcement policies in primary export markets around the world, and discuss current MRL trends, concerns, and what agricultural exporters can do to minimize their risk.
    Food Safety Management
    Where
    Bonsai II

  • No resource is of greater concern in California than water! Recent food safety incidents, such as the 2018 E.Coli O157 outbreak from leafy greens, have implicated agricultural water as a contributing cause to the contamination. It is ever-more important for the food industry to take into consideration the testing and analysis of their production's water supply. The FSMA Produce Safety Rule has requirements built-in for the microbial safety of agricultural water that will soon take effect. During this session, Mike Villaneva, Technical Director for the Leafy Green Marketing Agreement will explore how the new regulations will affect the water supply that California food producers rely upon and how to prepare for the upcoming compliance dates.
    Food Safety Management
    Grower
    Where
    Bonsai I

  • Understanding the complexity of standards and regulations for mycotoxins, such as aflatoxin and ochratoxin A, can be difficult and poses a significant challenge for exporters. ElisePalmer, Research Chemist for VICAM will explain how vigilant mycotoxin surveillance has become a standard operating procedure for many businesses and the laboratories that test their products. Frequent testing is not only cost-effective business insurance but also an ethical, socially responsible corporate policy that helps protect the health of customers and the livelihoods of industry stakeholders around the globe.
    Food Safety Management
    Where
    Bonsai II

  • Consumers are increasingly skeptical about today’s food system.We have seen heightened interest in the relationship between diet and health, concerns about food safety, and ingredients consumers don’t understand. This coupled with doubts about ethical sourcing and a belief that “Big Food” will put profit ahead of public interest, all work to undermine consumer trust.
    In this session, Charlie Arnot, CEO of the Center for Food Integrity, will provide research-based insight on how we lost consumer trust and what’s driving consumer attitudes and beliefs today. More importantly, Arnot will provide specific guidance about what can be done to build trust in your products, processes, people, and brands; and the power of transparency in today’s hyper-connected world.
    Food Safety Management
    Grower
    Leadership
    Where
    Serra Ballroom

  • In this General Session, attendees will hear from Craig Wilson, Vice President, General Merchandising Manager of Quality Assurance/ Food Safety, Non-Foods Quality Assurance, Environmental Services/Haz Mat and Merchandise Services for Costco Wholesale Corporation. With new sweeping regulations and consumers watching every move made by the food industry, Craig will discuss the evolution of food safety and the strides Costco has taken to implement leading food safety requirements Then looking forward, he will discuss the future endeavors of where the company would like to see food safety, the requirements of their suppliers and how they are partnering with the food industry to do so.
    Food Safety Management
    Grower
    Leadership
    Where
    Serra Ballroom

  • Get the latest news from proven experts at this industry update panel discussion! Tom Jones of Safe Food Alliance will be moderating the session as the five industry experts discuss the latest topics impacting the food system. The panel will cover issues including Proposition 65, theLabelling Rule, trade disputes, labor and immigration, and other issues impacting the industry at large. Each section will offer attendees the opportunity to ask questions and get answers to topics that specifically relate to their companies and their success.In this session, you will hear from: Trudi Hughes, Government Affairs Director at California League of Food Processors, Richard Matoian, Executive Director at American Pistachio Growers, Josh Rolph, Federal Policy Manager at California Farm Bureau Federation, Emily Rooney, President at Agricultural Council of California, and Donn Zea, Executive Director at the California Prune Board.
    Food Safety Management
    Grower
    Leadership
    Where
    Bonsai I

  • In May 2017, the FDA went through a major organizational shift and restructured all port operations under the Office of Enforcement and Import Operations (OEIO). This, coupled with the recent government shutdown, has caused the FDA to reassess priorities for FDA regulated products.What does this mean if you import FDA regulated products into the United States? Dan Solis, Division Director with FDA’s Division of West Coast Imports, will provide an interactive session explaining what these changes mean to you. He will explain the Custom’s Automated Commercial Environment (ACE) system, how the FDA is involved in trade transactions, and OEIO’s role within FDA in assuring supply chain security of port processed products. Lastly, he will provide the do’s and don’ts on how to communicate with FDA Port Officers.
    Grower
    Leadership
    Where
    Bonsai II

  • The passage and implementation of the Food Safety Modernization Act (FSMA) has emphasized the longstanding focus of American regulators on the microbial safety of foods. The view from Europe is decidedly different; with chemical contaminants a much greater concern than in the United States.
    Mycotoxins, pesticides, sanitizers and packaging materials are among the hazards that have generated regulatory activity and consumer concern in the European Union and the United States. This session, presented by Romans Vorss, Senior Policy Adviser for Frucom, will explore the existing and emerging food safety concerns in Europe, and their implications for California agricultural exports to the EU, which totaled $3.5 billion dollars in 2016!
    Food Safety Management
    Grower
    Leadership
    Where
    Serra Ballroom

  • Get a first-hand glimpse into the top 10 non-conformities raised during an SQF audit. Why are these nonconformities so common? How do these nonconformities occur? What can be done to prevent them? Let’s take a dive into the foundation of a strong food safety program to explore these questions and understand how to build an impermeable SQF food safety program in your own site to protect your brand and products. Get technical advice from the Jeanette Litchewski, specialist from the Safe Quality Food Institute and the compliance team on enhancing your internal auditing system and addressing the most common weaknesses found during an SQF audit over the past year.
    Food Safety Management
    Where
    Bonsai II

  • In the past year alone, the country has seen numerous food safety outbreaks, taking months to find causes, if a cause is found at all. These outbreaks have very real repercussions on a company’s finances, image, and consumer health. Enter Whole Genome Sequencing, a revolutionary testing method that can detect an unprecedented number of food safety outbreaks along the global food chain.
    In this session, Dr. Matthew Stasiewicz, Assistant Professor of Applied Food Safety at University of Illinois at Urbana-Champaign will answer your most challenging questions and explain how microbial whole genome sequencing or WGS is impacting food safety.
    Here are some of the core questions he will address: Why should we care about whole genome sequencing? Who is really in charge of whole genome sequencing and monitoring the system? What impacts might whole genome sequencing have on the food industry? How can my company get started?
    Food Safety Management
    Where
    Bonsai I

  • Food Fraud. It’s one of the oldest problems in the food industry and still a significant concern for food processors.Every year, people get sick across the globe because individuals intentionally adulterate food products to increase their profits.To combat this fraudulent behavior, the FDA and GFSI audit scheme shave made food fraud and intentional adulteration a top priority.
    Karen Everstine, Senior Manager of Scientific Affairs with Decernis, will explain the newly implemented requirements that food processors must meet and how this change affects you. Learn about this crucial issue, and how you can assess and mitigate the risk of food fraud occurring in your supply chain.
    Food Safety Management
    Where
    Bonsai II

  • The world of food safety is ever-changing, requiring the industry to become more proactive in their approach to ensure safe food is an on-going challenge. Come hear the experts, from a retailer’s perspective, on the evolving challenges the industry faces and how these issues are being addressed. In this session, Tim Jackson, Vice President, Food Safety, Regulatory Compliance and Worker Welfare at Driscoll’s of the Americas, Dr. Mahipal Kunduru, Vice President, Quality Assurance at Topco Associates, and Craig Wilson, Vice President, General Merchandising Manager of Quality Assurance/Food Safety at Costco Wholesale Corporation, will be answering questions on emerging trends in food safety and how you should be prepared to embrace these new practices.
    Food Safety Management
    Grower
    Leadership
    Where
    Serra Ballroom

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Safe Food California Brings Together Some of the Brightest Minds in the Food Industry

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