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March 2020

HACCP Refresher – Updating & Building Out Your HACCP Plan

March 30 @ 8:00 am - 5:00 pm

Give Your HACCP Plan a Tune-Up Refresh your understanding of HACCP principles in this International HACCP Alliance accredited workshop. During this workshop, you will review the principles of HACCP to prevent food safety hazards and touch on what’s new in the industry. Experienced trainer Jon Kimble, Senior Food Safety Manager for Safe Food Alliance, will revisit formatting your plan, identifying hazards for your program, and the FDA guidance, using real-world examples and scenarios. In addition to HACCP, the instructor will…

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Internal Auditor – Verifying the Effectiveness of Your Food Safety Program

March 30 @ 8:00 am - 5:00 pm

This certified workshop guides attendees through the entire internal auditing process, suited to all management systems (including GFSI standards – BRC, SQF, GlobalGAP). Using real-life and practical examples, Antonio Munguia, Lead Auditor for Safe Food Certifications, takes attendees through each step of internal auditing from understanding the business process and auditing concepts to audit planning and conducting an internal audit. This workshop also covers auditor attributes, the human aspects of auditing, and root cause analysis, using self-assessment tools, case studies,…

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Recall Readiness & Crisis Management (All-Access Pass Required)

March 30 @ 8:00 am - 5:00 pm
All Access Pass Required

This workshop 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. After the simulation, the instructors will explain how to put together your crisis management plan, how to increase your confidence in recall prevention, and how to understand your testing solutions. During the simulation, in teams, you will manage a recall as a series of facts are…

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Pinnacle Club Golf Tournament & Lunch

March 31 @ 9:00 am - 3:00 pm
$200.00
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Academy Course: Food Safety 101

March 31 @ 12:00 pm - 3:00 pm

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. Taught by Antonio Munguia, Safe Food Alliance, and Vikrant Duta, BioMerieux Inc., this course will give you an…

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Academy Course: FSMA Intentional Adulteration Rule: It’s Not What You Think

March 31 @ 12:00 pm - 3:00 pm
All Access Conference Pass

This event is only available to all access ticket holders – learn more about all access passes here. Intentional adulteration is a confusing term.  It’s used interchangeably with food fraud, but the FDA labels intentional adulteration as tampering or terrorist-type acts. Under the FSMA Intentional Adulteration rule, the FDA now has specific implementation requirements for food companies. You may think you’re prepared with your existing food defense program, but that may not be the case. In this session, we'll clarify the various…

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Academy Course: Creating Your Food Safety Training Plan- How To Foster Continued Learning And Maximize Employee Retention

March 31 @ 1:00 pm - 4:00 pm
All Access Pass Required

Food safety is all about verification. But how do you verify that your team is ready to meet any food safety challenge? In this academy course, you will gain insight on how to properly train your team from the experts who know it best. Michael Ames, Raley's, Erin Clem, Diamond Foods, Inc., and Iris Eshoo, See's Candies, will teach you how to create a training plan that fosters continuous education and promotes food safety culture at your company. Turn over…

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Opening Keynote

March 31 @ 4:45 pm - 5:30 pm
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Conference Kick-Off Reception

March 31 @ 5:30 pm - 7:00 pm
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April 2020

Exclusive Exhibit Hall Time

April 1 @ 8:30 am - 9:30 am
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Tips and Tools for Conducting a Food Fraud Vulnerability Assessment

April 1 @ 10:45 am - 11:45 am

Requirements for food fraud prevention have been in effect for a few years in both GFSI certification programs and in rules stemming from the FDA Food Safety Modernization Act. However, this area continues to evolve and there remains a need for further development of training and tools to support the food industry in fully understanding and complying with auditor requirements. This session will provide attendees with an understanding of what is currently expected for a vulnerability assessment or hazard analysis…

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What’s Life After FSMA

April 1 @ 10:45 am - 11:45 am
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Best Practices of Leading Companies in Food Safety & Quality

April 1 @ 11:00 am - 12:00 pm

If you produce a meat product, you may feel that there’s nothing to learn from a coffee producer; if you specialize in coffee, an ice cream manufacturer may seem to be the other end of the spectrum; and what can ice cream possibly have in common with meat or beer, spices, tea, lettuce, bread….? But as unique as each food production facility is (as the speaker knows since she’s been in more than 60), there are some fundamental—but quite brilliant—best…

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New Testing Methods in Food Safety

April 1 @ 11:00 am - 12:00 pm

 

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How to implement new technology in a business: Understanding how the implementation process impacts food safety

April 1 @ 11:00 am - 12:00 pm
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Handling Relationships Between Regulators and Retailers

April 1 @ 11:00 am - 12:00 pm
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Wednesday Afternoon Keynote

April 1 @ 1:00 pm - 2:00 pm
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Sanitary Design – Equipment and Facility

April 1 @ 1:00 pm - 2:00 pm

As an industry we expect our facilities and equipment to be sanitary and clean, our consumers expect the same.   Food safety is the number one priority - and cannot not be achieved without equipment and facilities constructed of a sanitary design. A past belief was that with time and chemicals our sanitation employees could clean any piece of equipment or a facility.  As equipment has become more complex, these designs require significant disassembly by tools and are susceptible to cross…

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Back to Basics with Good Manufacturing Practices

April 1 @ 1:00 pm - 2:00 pm
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Food Safety Awards Ceremony

April 1 @ 2:00 pm - 2:45 pm
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Ice Cream Social

April 1 @ 2:45 pm - 3:45 pm
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Implementing and Maintaining Environmental Monitoring Plan

April 1 @ 3:45 pm - 4:45 pm
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Implementing and Maintaining Environmental Monitoring Plan

April 1 @ 3:45 pm - 4:45 pm
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Digital Production Plan: A Practical Path to Going Paperless, Leveraging Data & Boosting Profitability for Food Manufacturers

April 1 @ 3:45 pm - 4:45 pm

From compliance and quality checks to data automation and blockchain, the demand for production data has never been greater for food manufacturers. Whether its improving yield, throughput or compliance, companies are also recognizing the increasing value of the massive amount of data flowing through their facilities every day.  The question is - can you capture it, find it or use it effectively? This educational session explores the challenges facing food and beverage companies seeking to make this digital transformation and…

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Masquerade Evening Gala

April 1 @ 6:00 pm - 10:00 pm
$200
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Exclusive Exhibit Hall Time

April 2 @ 9:45 am - 10:45 am
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What is Product Contamination Coverage: Coverages, best practices and the economic impact of a claims

April 2 @ 11:00 am - 12:00 pm

‘What is Product Contamination Coverage’ will provide an overview of the current wording, market environment and claim trends for product recall insurance. Focusing on what is covered and how that aligns with emerging trends and regulations. Ways to determine if your organization should be buying this coverage and identifying gaps in your organizations existing insurance policies. Claims examples highlighting how multiple lines of coverage respond to a contamination event will be included along with guidance on how to best prepare…

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How Food Safety is Changing the Transportation of Your Product

April 2 @ 11:00 am - 12:00 pm
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Regulatory Update

April 2 @ 11:00 am - 12:00 pm
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MRL’s in Primary Export Markets

April 2 @ 11:00 am - 12:00 pm
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