7th - 8th November 2022

Agenda

DAY 1 – 7th November 2022
08:00 – 08:50
REGISTRATION
08:55 – 09:00
CHAIRPERSON’S OPENING REMARKS
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

Hugo Gutierrez, Global Chief QSHE Officer Global Chief QSHE, Kerry

09:30 – 10:00
Role of Quality, Food Safety and Health & Safety in achieving ESG ambitions.
  • 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, SVP Quality and 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 mangers 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: a recurring issue in the F&B industries

New strategies have been proposed to eliminate biofilms by using enzymes, phages or bioregulation. The use of enzyme-based detergents as biocleaners, also known as ‘‘green chemicals’’, can serve as a viable option to overcome biofilms in the food industry. Enzymes and detergents have been used as synergists to improve disinfectant efficacy. Formulations containing several different enzymes seem to be fundamental for a successful biofilm control strategy. This presentation will give an overview about the consequences of biofilms in food industries and some tools to detect their presence. Finally, some case studies will illustrate the power of enzymes strategies to eradicate the biofilms in a food process.

12:00 – 12:30
The Value of Incorporating Foreign Material Inspection Into Routine Food Safety, HACCP And Sustainability Programs
  • What does Foreign Material Inspection Mean?
  • How routine Foreign Material Inspection Programs can help support Sustainability and ESG Initiatives
  • Case studies on ROI associated with Large Scale X-Ray Inspections
  • 2022 Expected Recall Drivers
12:30 – 13:00
Practical Ways to Streamline Food Safety and Sanitation
  • How to effectively evaluate your operation to determine areas of food safety risk, areas of improvement, and more.
  • How to address food safety planning, tracking, and execution as separate pieces of the “puzzle”.
  • With the time commitments of manufacturing, how to best road map future food safety goals – small steps now pay off in the future.
  • How to apply the latest and greatest technologies to your food safety efforts and guarantee ROI in the long run.
Planned Investment Areas:
  • COVID-19
  • Sustainable Packaging
  • Risk Management
  • Quality Assurance Systems
  • Food Ingredients & Flavouring
  • Digital Technology
  • Compliance & Regulations
  • Sustainability 4.0
  • 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
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

Risk Management, Compliance & Food Safety

Food Safety Digitalization

14:30 – 15:00
Delivering Transformative Innovation and Launching New Products Effectively and Efficiently
  • More effectively collaboration between food safety/quality and innovation/NPD teams to decrease the concept to market time
  • Unlocking new ways to deliver disruptive innovation while remaining within regulatory standards
  • Key factors in forming effective external partnerships to accelerate innovation
  • Identifying and harnessing the behaviours to deliver change from existing processes
  • How do you decide what should launch and when, where and how
14:30 – 15:00
The Digitalization of the Supply Chain: A Key Ingredient to Ensure Sustainability, Quality and Food Safety

Tastes are changing, and consumers are now looking for more sustainable products – particularly in the food industry. Can you provide your customers with end-to-end traceability information? How can you demonstrate reductions in waste and consumption? Do you help your workers to follow standard operating procedures? Digitalization is a strategic necessity for any manufacturing company wanting to ensure quality throughout the supply chain.

15:00 – 15:30
Practical Ways to Streamline Food Safety and Sanitation
  • How to effectively evaluate your operation to determine areas of food safety risk, areas of improvement, and more.
  • How to address food safety planning, tracking, and execution as separate pieces of the “puzzle”.
  • With the time commitments of manufacturing, how to best road map future food safety goals – small steps now pay off in the future.
  • How to apply the latest and greatest technologies to your food safety efforts and guarantee ROI in the long run.
15:00 – 15:30
How RTE Companies are Taking the Next Step into Digitizing Food Safety

As the Era of Smarter Food Safety moves from a blueprint to a mandate, it is vital companies develop a comprehensive digital strategy. With the explosion of testing methods, many of which now produce digital results, it is critical to create an architecture that accounts for the resulting complexity. This presentation will cover the key components for a successful strategy.

15:35 – 16:25
COFFEE BREAK
16:30 – 17:00
Changing the Game: Custom Diagnostic Solutions Become a Reality for the Food Industry

With our Predictive Diagnostics approach, we combine molecular innovations, genomics applications, and rapid R&D processes to deliver impactful and measurable improvements to your operation. Join our scientific experts for an interactive discussion on our custom solutions approach with tangible examples of how we are improving food safety and quality together with the industry.

17:00 – 17:30
Quality Systems Excellence: Connections Delivering Improvements

Today’s compliance environment is more complicated than ever. Requirements and customer specifications change at breakneck speeds. Administration of your FSQA programs remains critically important while management of these systems grows ever more complex. Discover how connection of your teams with digital systems drives communication, collaboration, and realization of your quality assurance goals. In this interactive and informative discussion, attendees will learn how to drive higher customer satisfaction while making their lives easier by unlocking the keys to:

  • Driving Product Quality
  • Eliminating paperwork
  • Saving time
Planned Investment Areas:
  • COVID-19
  • Sustainable Packaging
  • Risk Management
  • Quality Assurance Systems
  • Food Ingredients & Flavouring
  • Digital Technology
  • Compliance & Regulations
  • Sustainability 4.0
  • 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 – 18:10
PANEL DEBATE: Managing COVID in the Wake of Post-Pandemic Life

Two years post-pandemic, we have a better understanding of SARS CoV-2 and improved tools to manage its transmission, yet impacts remain. From labour shortages to vaccine hesitancy to changes in federal, state, and local mandates, the industry faces lingering effects. In this session, the audience will have the opportunity to openly discuss, with a panel of industry, academic, and government experts, how we effectively move from pandemic to “endemic” life and maintain a thriving food supply chain while also protecting food safety and public health.

18:15 – 19:15
DRINKS RECEPTION
DAY 2 – 8th November 2022
08:55 – 09:00
CHAIRPERSON’S OPENING REMARKS
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
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

10:00 – 10:30
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

10:35 – 11:25
COFFEE BREAK
11:30 – 12:00
Virtual Tools for Food Safety Assessments: Lessons Learned and Best Practices

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.

12.00 – 12.30
Microbial Challenge Studies: Putting the Pieces Together

Microbial challenge studies are used to simulate contamination events and what happens to products during processing, distribution, and subsequent preparation and handling. These studies are an important component of validation to demonstrate efficacy of preventive controls. A properly executed microbiological challenge study is performed by inoculating selected microorganisms into a food or formulation to determine if the organisms would present a potential health hazard or spoilage risk. Knowing when to perform a challenge study, how to design and conduct such a study, and how to interpret the results assists food processors in showing that their products are stable, safe, and of high quality, in addition to assuring that they meet regulatory mandates or established finished product specifications.

12.30 – 13.00
The Future of Food Safety Culture: Commitment and Collaboration

With the concept of “food safety culture” gaining increased attention and visibility, hear directly from experienced leaders on the new and emerging role that food safety culture will play in the food industry. Be sure to stay abreast of developing trends the future of food safety culture will soon be here. In this session, you will learn about the importance of developing and nurturing food safety culture in the food industry, the industry perspective on implementing successful food safety culture strategies in the real world, and the importance of food safety culture

Planned Investment Areas:
  • COVID-19
  • Sustainable Packaging
  • Risk Management
  • Quality Assurance Systems
  • Food Ingredients & Flavouring
  • Digital Technology
  • Compliance & Regulations
  • Sustainability 4.0
  • 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

Risk Management, Compliance & Food Safety

Food Safety Digitalization

14:00 – 14:30
The Importance of Supplier and Product Risk Assessment in Food Safety Assurance

The presentation focuses on the importance of supplier risk assessments and supplier audits and present the methodology we use in our Group. Supplier risk assessment is beneficial for both the organisation and their business partners. Communication of clear expectations, improvement in supplier quality and elimination of unnecessary costs are three of the most important reasons and benefits of conducting a supplier risk assessment. Regardless of the business size or scope, the key to success is identifying and mitigating risks before threats reach crisis level, which is why the supplier and a product risk assessment is vital for selecting and managing suppliers. In particular, manufacturing companies must have a model to determine and evaluate suppliers to gain the most value.

14:00 – 14:30
How to Move Towards Zero Incident with Process Optimization and Digitalization
  • Challenges of increasing regulation requirements, customer demands & system standards
  • What is the role of process optimization and digitalization to manage those challenges?
  • Where to start and how to execute process optimization and digitalization?
  • Example of process optimization and digitalization in the field of Quality
14:30 – 15:00
Creating a Culture of Sanitation and Hygienic Design

Sanitation-related topics are some of the top issues found within audits and government inspections across the food industry, and the driver of product recalls and bad publicity. While these are sometimes caused by simple errors, they can often be symptoms of a deeper root cause driven by distracted leadership and a culture that doesn’t prioritise food safety. By leveraging the benefits of good sanitation and hygienic design, and demonstrating the value of strong food safety foundations, it is possible to create the culture you and your consumers want.

14:30 – 15:00
Tech innovation in food safety: Examining the implementation of digital technologies to ensure food safety
  • Examining the drives for implementing tech innovation in sandwich production and delivery
  • Implementing an open software platform to track ingredients and ensure integrity
  • Successfully integrating manufacturing and delivery sensor data into the platform
  • Detailing current technology challenges and long-term solutions
15:00 – 15:30
Identifying and overcoming challenges in process validation
  • Outlining the process validations required by different legislations and food safety certifications / standards
  • Sharing the components and thought process of common process validations
  • Identifying challenges in validation approaches and execution, monitoring and verifications
15:00 – 15:30
Define new risk factors to manage complex and diverse supply chains
  • Identifying the external and internal factors of a supplier that influence the level of risk
  • Assessing the risks with new and existing suppliers
  • Targeting suppliers at risk and ask the right questions
  • Managing quality across complex and diversified supply chains
15:35 – 16:10
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?
16:10 – 16:15
CHAIRPERSON’S CLOSE