Hyatt Regency Toronto

Wednesday, April 1st &
Thursday, April 2nd, 2020

Agenda

March 31, 2020
  • 8:00 AM
    Registration
  • Workshop A
    • 9:00 AM - 12:00 PM
      Master Cold Chain Management to Reduce Costs and Maintain the Safety of Cold Foods
      Moving low-temperature foods through the supply chain from farms and factories to the end consumer is a unique challenge. Develop a strategy to optimize your cold chain management. Create a strategy to:
      • Monitor and track temperatures throughout the cold chain to avoid damage to temperature-sensitive products
      • Prevent temperature excursions to avoid costly food losses
      • Design your cold chain to meet national and international compliance requirements
      Develop your overall cold chain strategy to safely move food and to reduce costs.
    Workshop B
    • 1:00 PM – 4:00 PM
      Master Food Labelling to Stay on Top of Changing Standards
      Sources the insights you need as labeling requirements change and consumers demand to see more of what they are eating. Explore why transparency is needed from regulators. Analyze how advertising will be affected and recall preparedness. Attend this workshop to address your labeling concerns with industry experts. Take away key strategies for:
      • Front of the package labelling
      • Nutritional information
      • Additional labelling rules and consumer expectations
      Ensure your compliance with labelling regulations and meet consumer expectations.
March 31, 2020
April 1, 2020
  • 7:30 AM
    Registration and Breakfast
  • 8:15 AM
    Opening Remarks from the Chair
  • 8:30 AM
    Keynote: CFIA
    Keeping the Regulatory System Current in Changing times
    Nicole Bouchard-Steeves
    Associate Vice President, Operations, Canadian Food Inspection Agency

    Stay up to date on the latest regulatory changes. Take action to ensure food safety. Gain insight on how to:

    • Exceed standards and go beyond food safety expectations
    • Reduce the risk of non-compliance food safety procedures
    • Evaluate the impacts of a dynamic food safety landscape

    Gain awareness on how the regulatory changes are impacting your company.

  • 9:15 AM
    Panel Discussion: Culture
    Build a Culture of Food Safety in Your Company to Minimize Risks
    Ali Mohseni
    Executive VP & Chief food Safety Officer, American Foods Group
    Angela Bernoski
    Director Quality Assurance and Food Safety, Piller's Fine Foods
    Aarthy Aguanno
    Vice President and QA Manager, 2 Leos Food
    Loveline Tikum
    Food Safety/Quality Assurance and Regulatory Affairs Manager, Chudleigh's Ltd.
    Robert De Valk
    Director, Further Poultry Processors Association of Canada

    Food manufacturers face the same economic pressures as those in other sectors. They also have unique issues that defy a strict adherence to the bottom line, which require a different mentality to tackle successfully. Set your company on the path to establishing a culture of food safety. Create a step-by-step plan to:

    • Understand the different mentality that the most successful companies have adopted as the foundation of their food safety culture
    • Recognize the signs and symptoms of a failed Food Safety Management System (FSMS)
    • Learn from real examples of success and failure based on the presence or absence of a food safely culture

    Master the success factors of the most successful companies and establish a culture of food safety.

  • 9:45 AM
    Industry Expert: Orkin
    Understanding the Health Risks Associated With Pests and How to Prevent Them
    Sean Rollo
    Director of Business Development - Technical Director, Orkin Canada
    Discover why you should not be complacent with pests in, or around, your facility.  Often overlooked, pests can be the cause of food recalls, employee health issues, and even fires.  Discover:
    - Threats pest pose
    - Protocols to mitigate pests
    - How to identify early warning signs
    - Emerging technologies to assist with early detection

     

     Take away the knowledge you need to boost your food safety program.
  • 10:15 AM
    Morning Break
  • Track A - Regulatory and Compliance
    • 10:45 AM
      Case Study: Certification
      Protect Your Brand’s Integrity with Humane Certification
      Adele Douglass
      Executive Directo, Farm Animal Care

      Certified Humane labels are an attractive opportunity to make customers aware of your company’s commitment to safe and ethical practice. Ensure your brand resonates with ethically-minded consumers. Adopt an action plan to:

      • Improve your company’s approach to humane  practice
      • Ensure genuinely impactful and socially responsible compliance
      • Navigate unclear definitions of “humane”

      Comply with rigorous humane certification guidelines and promote socially responsible corporate policy.

    • 11:30 AM
      Industry Expert: GFSI
      Build Upon the GFSI Standard and Improve the Efficiencies of Your Food Safety Processes to Protect Your Consumers

      It is no longer enough to just recognize and implement safeguards to ensure food safety. Exceed GFSI standards and strengthen your food safety position. Bolster your company’s ability to:

      • Integrate developmental systems
      • Seek out shifting GFSI certifications
      • Enhance preventative control processes

      Exceed industry standards to drive your food safety efficiencies.

    Track B - Technology and Innovation
    • 10:45 AM
      Case Study
      A Technology Approach to Supply Chain Risk Reduction
      Darrell Portz Global
      Vice President, Food Safety & Quality, Griffith Foods
      The supply chain presents many risks to food companies. Explore how technology can minimize the risks for your company. Gain insights on:
      • Employ technological innovations to reduce risks
      • Managing required supplier and raw material documentation
      • Better manage compliance issues
      Leverage technology to reduce your risks in the supply chain.
    • 11:30 AM
      Industry Expert: Blockchain
      Apply Blockchain Technology to Track Food and Improve Transparency

      Blockchain’s distributed ledger system has the potential to improve transparency while allowing you to track food from farm to table. See how blockchain can let you and your consumers better understand the source of your food. Develop an action plan to:

      • Trace food to manage outbreaks of foodborne illnesses
      • Reduce food fraud by identifying the authenticity of food in the supply chain
      • Improve transparency by allowing consumers to understand the origins of their food

      Leverage blockchain technology to improve the safety, quality and transparency of your products.

  • 12:00 PM
    Networking Lunch
  • Track A Regulatory and Compliance (PM)
    • 1:15 PM
      Industry Expert: HACCP
      Establishing the Right Food Safety Protocol for your Business: HACCP under SFCR

      Hazard Analysis and Critical Control Point (HACCP) is a standardized and systematized approach to assessing food safety. This science-based approach helps prevent food contamination. Ensure the safety of your food by learning the latest in HACCP procedures. Walk away with a blue print to:

      • Best practices in storing and transportation of products
      • Dealing with the personnel involved in handling products
      • The proper process of handling recalls

      Establish an officially recognized food safety protocol for your business and be HACCP compliant.

    • 1:45 PM
      Panel Discussion: Education
      Improve Education and Training to Stay on Top of Changing Food Regulations
      Felix Amiri
      Chair, Global Coalition for Sustained Excellence in Food & Health Protection
      Dr. Lawrence Goodridge
      Associate Professor, Department of Food Science and Agricultural Chemistry, McGill University

      With constant regulatory updates being the norm in the food industry, it’s essential to have training programs that are up to date. Perfect the training for your workforce with new resources. Source practical insights on:

      • Addressing the current challenges surrounding the availability of food safety courses
      • Mastering the difference between food safety knowledge vs. food regulatory knowledge
      • The overlap of in-house training by government and industry and the lack of accessibility to courses

      Create training programs that keep your employees on top of new regulatory changes to ensure compliance.

    Track B Technology and Innovation (PM)
    • 1:15 PM
      Industry Expert: IoT
      Leverage IoT Technology to Improve Food Safety and Reduce Costs

      The internet of things has made it cheaper and easier to track and monitor food. Explore how this technology can improve safety and productivity in your business. Develop a blueprint to:

      • Use sensors to monitor food temperature in real-time
      • Track food as it moves through production and through the supply chain
      • Automate safety reports based on real-time data to save time and money

      Save time and money while improving food safety by embracing IoT technology.

    • 1:45 PM
      Panel Discussion
      Food Fraud Combat Food Fraud to Ensure the Integrity of Your Food and Your Brand
      Riikka Aberg
      Director, Food Safety, City of Helsinki, Finland
      Anal Dave
      Director of Quality Assurance, The Original Cakerie

      Fraud is a major concern for consumers and food companies alike. Protect your consumers and your reputation by identifying and preventing food fraud in the supply chain. Gain expert insights on:

      • Developing an auditing system to preserve the integrity of your food
      • Tracking the origin of food in the supply chain to improve transparency
      • Selecting the right suppliers, domestically and internationally, to ensure you are purchasing legitimate products

      Improve your ability to detect and prevent food fraud to ensure the integrity of the food supply chain

  • 2:30 PM
    Afternoon Break
  • 3:00 PM
    Spotlight: 3M
    Stay ahead of the curve with a preventative focus on food safety
    Christian Blyth
    Food Safety Technical and Regulatory Specialist, 3M
    Although we enjoy one of the safest food supplies in the world, foodborne illness remains common. Learn how you can stay ahead of the curve with a preventive focus on food safety. Create an environmental monitoring program that considers:
    • An integrated approach
    • Risk analysis
    • Risk management
    • Risk Communication
  • 3:15 PM
    Panel Discussion: Genomics
    Gain Insights Into the Application of Genomics in the Food Industry
    Burton Blais
    Head of Research and Development, Canadian Food Inspection Agency

    Genomics -- the study of genes and their functions -- has wide-ranging applications for the food industry. Source insights from leaders in the field to better understand how genomics can protect your food. Gain exclusive insight on:

    • Developing tools for the rapid detection and identification of pathogens
    • Applying genomics to trace-back investigations
    • Using genomics to prevent outbreaks

    Develop a strategy to create a safe environment for food with genomics.

  • 4:00 PM
    Case Study: Arrell Food Institute
    Advances in Labeling Innovation & Technology: Transforming from Static to Dynamic Interactive Labeling
    Maria Corradini
    Associate Professor and Chair Arrell Food Institute, University of Guelph
  • 4:30 PM
    Stop-Start-Continue

    Review your take-aways from the day’s learnings. Attendees will discuss their plan for their return to the office:

    • What will you stop doing?
    • What will you start doing?
    • What have you successfully benchmarked and will continue doing?

    Confirm your take-aways from the first day of the conference.

  • 4:30 PM
    Conference Adjourns to Day Two
April 1, 2020
April 2, 2020
  • 7:30 AM
    Registration and Breakfast
  • 8:30 AM
    Opening Remarks from the Chair
  • 8:30 AM
    Keynote: Plant-based Products
    Ensuring the Safety of New Plant-based Products
    Sharon Mohammed
    Director, Corporate - Regulatory Management, Maple Leaf Foods

    Increasingly, consumers are demanding new plant-based meat substitutes. Ensure the safety of these new products while meeting your consumers demands. Gain expert insights on:

    • How to produce plant-based meat alternatives while meeting regulatory requirements
    • Avoid cross-contamination from actual meat sources or allergens
    • Ensure the safe and proper preparation of artificial meats by end-users

    Take advantage of the plant-based trend while ensuring the safety of your products.

  • 9:00 AM
    Industry Expert
    Strengthen Your Internal Audit Program To Enhance Monitoring And Ensure Compliance
    Auditing programs remain a core aspect of your food safety management system. Master your internal audit system to bolster oversight and stay compliant. Build a roadmap to:
    • Improve the drafting of internal reports
    • Train your staff to Identify nonconformity
    • Optimize your schedule for auditing
    Improve your oversights with best of class internal auditing. 
  • 9:30 AM
    Case Study: Labelling
    Recognize Labelling Requirements to Ensure Authenticity and Meet Consumer Expectations
    Rossella Ferraro
    Director, Quality Assurance and Regulatory Affairs, Jan K Overweel Limited

    The labelling of food products is essential to inform consumers of what kind of products they are buying. Navigate burdensome labeling regulations to provide your consumers with the information they seek. Gain insight on:

    • Locating labelling requirements
    • Understanding complex labeling requirements
    • Fighting food fraud

    Incorporate labelling best practices in your organization to ensure authenticity.

  • 10:15 AM
    Morning Break
  • 11:00 AM
    Roundtable Discussions
    Source Solutions to Your Most Pressing Food Safety Issues from Peers in Your Industry Vertical

    Bring your most pressing food safety issues to this session and source exclusive solutions from your peers. Delegates will be sorted into roundtable groups related to industry verticals.

    Solve your food safety problems with the insights of your peers and industry leaders.

  • 12:30 AM
    Industry Expert: Foreign Materials
    Refine Your Program For Foreign Material Control To Protect your Brand

    Foreign materials can have a disastrous effect on your brand. Develop innovative solutions to detect foreign materials before they contaminate your food products. Develop your strategy to:

    • Enhance your glass and plastic controls
    • Monitor your suppliers
    • Ensure the quality of your equipment

    Protect your brand with enhanced foreign material controls. 

  • 1:00 PM
    Networking Lunch
  • 2:00 PM
    Case Study: Retail
    Instilling a Culture of Food Safety Across the Supply Chain

    To achieve real success with your food safety program, manufacturers, distributers and retailers need to work together. Discover how you can bolster a culture of food safety with your partners. Walk away with an action plan to:

    • Engage and train all employees to adopt a team approach food safety
    • Audit existing sanitation procedures
    • Engage vendors with your food safety and quality assurance program

    Align with your partners to create a culture of food safety.

  • 2:30 PM
    Case Study: New Trends
    Stay on Top of the Latest Issues and Trends to Maintain the Safety of Your Food
    Ewen Todd
    Adjunct Professor, Food Science and Human Nutrition, Michigan State University

    New issues are constantly emerging in the food industry. Get an update on current and emerging food safety issues, the latest science, and innovative solutions to new and recurring problems. Gain up-to-date information on:

    • New scientific issues and solutions to pressing problems
    • Emerging threats and how to manage them
    • Regulatory updates and changes

    Get the inside scoop on the latest issues and trends that your company needs to maintain food safety.

  • 3:00 PM
    Afternoon Break
  • 3:30 PM
    Case Study: CWD
    Preventing the Spread of Chronic Wasting Disease to Protect the Food Supply
    Keith Munro
    Wildlife Biologist, Ontario Federation of Anglers and Hunters

    Chronic wasting disease (CWD) is a progressive, fatal nervous system disease known to naturally infect white-tailed deer, mule deer, moose, red deer, elk and reindeer. Health Canada recommends that humans not consume meats contaminated by CWD and efforts are being made to keep it out of the food supply. Source insight on:

    • The spread of CWD and how it can be prevented
    • The risks of CWD entering the food supply
    • Efforts to reduce the spread of CWD and to minimize risks

    Get the lowdown on CWD, its risk to the food industry, and how to prevent its spread.

  • 4:00 PM
    Panel: The Future of Food Safety
    Gain Insights on Emerging Issues and Opportunities in Food Safety
    Dr. Dhirendra Thakur
    Quality Assurance Manager, Tasty Selections
    Amin Asadi
    Quality Assurance Manager, Akuna Health Products

    New regulations, changing consumer expectations and emerging technologies are changing the food industry. Join North American food safety leaders for a discussion on new issues and trends affecting your industry. Source exclusive insights on:

    • What regulatory changes are impacting the food industry?
    • Emerging risks in the food industry and how to manage them
    • How new technology can make food safer

    Develop a strategy to address new food safety issues to protect the safety of your food.

  • 4:45 PM
    Stop-Start-Continue

    Review your take-aways from the day’s learnings. Attendees will discuss their plan for their return to the office:

    • What will you stop doing?
    • What will you start doing?
    • What have you successfully benchmarked and will continue doing?

    Confirm your take-aways from the final day of the conference.

  • 4:45 PM
    Conference Adjourns
April 2, 2020