13th - 14th November 2023

Agenda

DAY 1
08:00 – 08:50
REGISTRATION
08:55 – 09:00
CHAIRPERSON’S OPENING REMARKS

Ton Aerdts, Research Director, GBR

09:00 – 09:30
To Create a Company-Wide Food Safety and Quality Culture by Engaging Workforce
  • Build a ‘Safety First – Quality Always’ Culture within the global organisation, ensuring consistently superior quality, safety and sustainability for all stakeholders
  • Ensure all production facilities are optimally managed and operating at globally superior standards for food quality, health, safety and environment
  • Develop our diverse, mobile, and globally-connected talent capability and build a sustainable pipeline of future leaders in QHSE and the broader organisation

Noeleen Donegan, VP Global Food Safety, Kerry

09:30 – 10:00
Role of Quality, Food Safety and Health & Safety in achieving ESG ambitions

(Co-Contributor Patrick Ennis, Senior Manager Manufacturing and Operations COE)

  • Corporate responsibility has been evolving over the past decades, placing a high premium on ever increasing transparency, credibility, and responsiveness to assure consumers and public stakeholders of organizational integrity.
  • The emergence of ESG as a corporate lens has ‘joined up’ many areas where an organization can focus on building standardized reporting, senior leader engagement, and drive common language and KPI’s.
  • Maintaining a safe workplace, as well as assuring products are safe to consumers, are conceptually coupled, and must stand as fundamental non-negotiables, that are intuitive to ESG imperatives.
  • Building a QHS strategy that can firmly connect corporate ESG aspirations at one level, to pragmatic day to day routines at another, requires well planned and vetted programs with KPI’s that speak to employee and stakeholder core values.
  • The COVID pandemic provided a rigorous test for organizational readiness and resilience, elevating SME networks and senior leadership to forge solutions that confidently assured safety, and were technically credible; yet policies needed to be flexible to adapt to pandemic trends, varying geographical constraints and be able to sustain workforce integrity.

Mark Beaumont, PhD, Group Head of Quality, Food Safety and Health & Safety, Glanbia

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

Gideon Ashworth, Head of Food Defence, The Bart Ingredients Company

10:35 – 11:25
COFFEE BREAK

11:30 – 12:00
Biofilm prevention strategies

Biofilm prevention needs the alignment of hygiene plan, cleaning procedures, selection of the right cleaning chemistry and hygienic design to be effective. Ecolab has developed an approach that brings these elements together in a structured way. To ensure consistent results, cleaning validation can help determine the required resources and prerequisites to achieve the desired outcomes. The presentation will highlight the key elements and how they can be implemented on site to control biofilm effectively

  • Biofilm prevention strategies
  • Biofilm detection
  • Effective eradication of biofilm

Dr. Thomas Buehler, Technical Excellence Specialist, Food Safety, Ecolab

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

Nevin Rühle, Business Unit Manager SEE, Eurofins Food Assurance

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

Charles-Emmanuel Frénoy, VP Sales & Business Development, EMEA, Novolyze

13:05 – 13:55
LUNCH

Food Safety Digitalization / Allergen Management

Risk Management, Compliance & Food Safety

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

Dimitri Tavernarakis, Global hygiene excellence lead, Mondelez International

14:00 – 14:30
Food safety in a changing environment
  • Need for food system transition
  • Foreseen directions for a more sustainable and healthy food system
  • Implications for food safety
  • Recommendations

Gülden Yılmaz, Director Healthy and Safe Food Systems Programme, Wageningen University and Research

14:30 – 15:00
Improving Food Safety with Data and Technology
  • Leaders Determine Food Safety Culture
  • Great Operations = Great Food Safety
  • Investing in Food Safety
  • Put your Food Safety Data and Technology to Work

Joshua Giefer, International Business Manager, Domino’s Pizza

14:30 – 15:00
Best practises to maintain highest level of Quality and Food Safety in changing supply chain – Fazer Confectionery Case study
  • Risk assessments in Fazer Confectionery
  • Emergency approval of raw materials
  • Microbiological sampling (including salmonella)
  • Hygiene protocols
  • Food safety trainings

Elisa Lehto, Senior Manager, Quality and Food Safety, Fazer Confectionery

15:00 – 15:30
The challenge of allergen management in food industry
  • Today allergen management is a dilemma in a context of a regulatory frame that is evolving differently in different countries and regions
  • In B2B requirements from customers could be stricter to local regulations and be even linked to limits of detection that are not always reliable for the matrix we need to test
  • Ensuring allergen free is becoming a Market need and we need to have a very reliable supply chain information available in to start with, before reviewing this capabilities inside our factory
  • And once we want to validate he capabilities of our lines, how to select the best method to use? How to get prepared for this in Food Industry? We would like to share this in this testimonial

Marina Van Cauwenberghe, Group Quality & Food Safety Director, Puratos

15:00 – 15:30
Best practices in understanding and mitigating potential for food fraud – PepsiCo Europe case study
  • What is Food fraud and what it means to PepsiCo?
  • Dive into PepsiCo Europe’s approach on Food fraud prevention mechanism
  • Supply chain transparency
  • Management of Intel driven emerging risks

Khyati Trivedi, Category Food safety Lead – Europe, PepsiCo

Risk Management, Compliance & Food Safety

14:00 – 14:30
Food safety in a changing environment
  • Need for food system transition
  • Foreseen directions for a more sustainable and healthy food system
  • Implications for food safety
  • Recommendations

Gülden Yılmaz, Director Healthy and Safe Food Systems Programme, Wageningen University and Research

14:30 – 15:00
Best practises to maintain highest level of Quality and Food Safety in changing supply chain – Fazer Confectionery Case study
  • Risk assessments in Fazer Confectionery
  • Emergency approval of raw materials
  • Microbiological sampling (including salmonella)
  • Hygiene protocols
  • Food safety trainings

Elisa Lehto, Senior Manager, Quality and Food Safety, Fazer Confectionery

15:00 – 15:30
Best practices in understanding and mitigating potential for food fraud – PepsiCo Europe case study
  • What is Food fraud and what it means to PepsiCo?
  • Dive into PepsiCo Europe’s approach on Food fraud prevention mechanism
  • Supply chain transparency
  • Management of Intel driven emerging risks

Khyati Trivedi, Category Food safety Lead – Europe, PepsiCo

Food Safety Digitalization

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

Dimitri Tavernarakis, Global hygiene excellence lead, Mondelez International

14:30 – 15:00
Improving Food Safety with Data and Technology
  • Leaders Determine Food Safety Culture
  • Great Operations = Great Food Safety
  • Investing in Food Safety
  • Put your Food Safety Data and Technology to Work

Joshua Giefer, International Business Manager, Domino’s Pizza

15:00 – 15:30
The challenge of allergen management in food industry
  • Today allergen management is a dilemma in a context of a regulatory frame that is evolving differently in different countries and regions
  • In B2B requirements from customers could be stricter to local regulations and be even linked to limits of detection that are not always reliable for the matrix we need to test
  • Ensuring allergen free is becoming a Market need and we need to have a very reliable supply chain information available in to start with, before reviewing this capabilities inside our factory
  • And once we want to validate he capabilities of our lines, how to select the best method to use? How to get prepared for this in Food Industry? We would like to share this in this testimonial

Marina Van Cauwenberghe, Group Quality & Food Safety Director, Puratos

15:35 – 16:25
COFFEE BREAK

16:30 – 17:00
Using AI to Manage HACCP, VACCP & TACCP Risks
  • The Risk Management Silo Problem
  • How AI can be used to help with Raw Material Risk Management
  • How AI and Human Input helps drive HACCP, VACCP & TACCP
  • Making Food Safety Risk Configurable
  • Bringing it all together into an integrated Management System

James Flynn, CEO & Founder, Primority Ltd

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:

  • 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

Mark Bräsler, Strategy Director Food and Beverage EU, Veeva Systems

17:30 – 18:10
PANEL DEBATE: Post Pandemic and New Realities for Food Safety & Quality
  • How can we maintain a thriving food supply chain while also protecting food safety and public health
  • How broadly speaking COVID-19 has changed the way people think about their work-life goals with a particular focus on what has changed for FSQ professionals
  • Remote auditing for maintaining quality and safety when traditional audits aren’t safe, practical, or cost-effective
  • Digitisation is critically important post COVID. How have organisations innovated in this area ?
  • Personal nutrition has been a concern for consumers over the pandemic, how has this influenced innovation in the food industry?
  • Moderator:
  • Mark Beaumont, PhD, Group Head of Quality, Food Safety and Health & Safety, Glanbia
  • Panel Members:
  • Noeleen Donegan, VP Global Food Safety, Kerry
  • Hilde Van Gerwen, VP Global Quality, Barry Callebaut Belgium NV
  • Dimitri Tavernarakis, Global Hygienic Design Excellence Lead, Mondelez International

18:15 – 19:15
DRINKS RECEPTION
DAY 2
08:55 – 09:00
CHAIRPERSON’S OPENING REMARKS

Ton Aerdts, Research Director, GBR

09:00 – 09:30
Quantitative Allergen Risk Assessment (QRA)– Current Perspectives from ILSI Europe
  • Application of QRA from raw materials to finished goods
  • Using QRA for allergen incident management
  • Upcoming projects and publications from ILSI Europe Allergen Task Force

Simon Flanagan, Research Fellow – Global Food Safety, Mondelēz Europe Services GmbH-UK Branch

09:30 – 10:00
Food Integrity – Building Confidence Across Supply Chains
  • Current Challenges & Outlook for the Future
  • Introduction to the 2SFG to Food Integrity
  • Horizon Scanning – Better Utilisation of Intelligence
  • Collaboration & Broader Industry Approach

Kevin Barker, Group Produce SME & Integrity Lead, 2 Sisters Food Group

10:00 – 10:30
SMARTER SUPPLY CHAINS POWERED BY DIGITAL TRACEABILITY
  • Optimizes operations and supply chain performance with real-time visibility
  • Tracks product carbon footprint and guides businesses towards decarbonization
  • Monitors ESG impacts of a product’s journey through the supply chain
  • Helps manage operational, financial and sustainable risks
  • Value food safety compliance as a competitive advantage

Florent Bouguin, Vice President, Chief Technology Officer, OPTEL

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.

Yvonne Pfeifer, Managing Director, Tentamus Group GmbH
Arne Dübecke, Head of TCF, Tentamus Group GmbH

12.00 – 12.30
Reducing risks of Contamination and improving traceability: Compressed air quality and measurement
  • Explanation of the risks of contamination through compressed air
  • Providing a ‘translation’ of the guidelines into hard numbers
  • Explanation on how to use the numbers to improve quality, reduce energy consumption and reduce risks of contamination
  • Food-Grade oil, oil-free compressors, quality and costs vs. oil-lubricated and treatment

Sara Deckers, Compressed Air Quality Specialist for the Food Industry, BEKO TECHNOLOGIES B.V.

12.30 – 13.00
Ecolab Manual Cleaning Insights
  • Open Plant Cleaning is vital to your plant’s safety and quality and having low visibility and control into this process can expose your food processing plant to production delays, recalls or worse.
  • Ecolab Manual Cleaning Insights is a digital innovation designed to give you 24/7 visibility into the cleaning and sanitizing process.
  • It tracks critical parameters such as chemistry concentration, water temperature and provides you with easy-to-read dashboards, reports, and exception notifications for you to quickly act on issues.
  • Join us in this presentation as we talk in more detail about Ecolab Manual Cleaning Insights and share how this innovation can be used to drive continuous improvement towards:
    • Consistent, effective cleaning to help ensure food safety and quality and minimize food waste
    • Efficiency in water and resource consumption to achieve sustainability goals
    • Improvement of microbiological results

Sandra Saul, Segment Marketing Manager Protein, Food & Beverage Europe, Ecolab Deutschland GmbH

13:05 – 13:55
LUNCH
14:00 – 14:30
An action plan for sustainable food systems and how the food & drink sector navigates in an uncertain regulatory environment
  • A global economy under strain, energy prices soaring and food supply chains under pressure.
  • Tackling core challenges around climate change, sustainable packaging, and nutrition.
  • Working together in the transition towards more sustainable food systems.
  • A food legislation that can adapt swiftly and remain coherent and consistent to sustainability initiatives like the European Green deal.
  • Achieving a proportionate regulatory environment that remains pragmatic, science-based and minimises trade-offs such as food waste and climate footprint.

Alejandro Rodarte, Senior Policy Manager, FoodDrinkEurope

14:00 – 14:30
Hoshin Kanri and the Lean Six Sigma for Food Companies
  • What is Hoshin Kanri
  • Hoshin Kanri Food application
  • Hoshin Kanri case study
  • Advantages of Hoshin Kanri

Emanuele Pagoni, QHSE Director, Fileni Alimentare

14:30 – 15:00
Whistleblowing in food safety – where do we go from here?
  • Whistleblowing (WB) is the final safety valve in Food Safety Management
  • GHI conducted a survey on WB across 64 countries
  • The survey found that WB is subject to uneven definitions and legal protections around the world
  • Recommendations for upcoming legislation are given
  • GHI has made a WB food safety incident report site available, providing complete anonymity

Peter Overbosch, Chair of the GHI working group “Ethics in Food Safety Practices”, GHI Working Group

15:05 – 15:40
PANEL DEBATE: Ensuring integrity in the supply chain; determining best practise to combat food fraud and adulteration
  • Building a strong supplier approval programme and communicating regularly with suppliers to proactively pre-empt issues
  • Quantifying the extent to which Covid-19 increased supply chain vulnerability
  • Evaluating cost-effective authenticity testing methods to reduce fraud throughout the supply chain
  • Determining what samples to take at what point in the chain
  • Harmonising sampling and testing protocol so that they are standardised
  • Has predictive analysis been successfully used to predict food fraud in the supply chain?
  • Moderator:
  • Peter Overbosch, Chair of the GHI working group “Ethics in Food Safety Practices”, GHI Working Group
  • Panel Members:
  • Simon Flanagan, Research Fellow – Global Food Safety, Mondelēz Europe Services GmbH-UK Branch
  • Hilde Van Gerwen, VP Global Quality, Barry Callebaut Belgium NV
  • Paul van der Aar, Senior Global Lead Licenses & Quality, Global Production, Heineken
  • Kevin Barker, Group Produce SME & Integrity Lead, 2 Sisters Food Group

15:45 – 15:50
CHAIRPERSON’S CLOSE