Toronto, ON

Wednesday, April 2nd &
Thursday, April 3rd, 2019


April 16, 2018
  • 9:00 AM - 12:00 PM
    Workshop A:
    Developing a Food Safety Culture and Managing Change to Successfully Transition to the New Regulations
    Amy Proulx, PhD. CCHP
    Professor and Program Coordinator, Culinary Innovation and Food Technology, Canadian Food and Wine Institute at Niagara College

    Developing a company culture built around food safety will make compliance with the new food safety standards much easier to accomplish. Learn how to embed a food safety ethos throughout all ranks within your organization. Take away practical insights on how to:

    • Use current state as a benchmark to measure, manage and monitor change
    • Adopt change management strategies to achieve buy-in to new corporate food safety goals
    • ‘Lead from the middle’ and engage company executives to become active participants in culture change
  • 1:00 PM - 4:00 PM
    Workshop B:
    Risk Mitigation, Continuous Improvement and Transparency of Food Safety Programs:  Advancing Food Safety via Technology-Enabled Solutions
    Don Ritter
    Director of Managed Services, Nexcor Technologies

    New technologies are allowing manufacturers to achieve food safety excellence. Access the tools and techniques for successfully deploying your food safety compliance system. In this interactive workshop, you will take away strategies on:

    1. Data Integration for effective communication between departments
    2. Creating a “Cultural Disruption” as part of compliance training
    3. Available tools to help you achieve to your goals
    4. How to integrate tools and techniques to improve your training and compliance system
April 16, 2018
April 17, 2018
  • 7:45 AM
    Registration and Breakfast
  • 8:15 AM
    Chairman’s Opening Remarks
    Shannon McCoy
    Director of Food Safety and Quality, Maple Leaf Foods
  • 8:30 AM
    Opening Keynote Address
    Preparing to Implement the Safe Food for Canadians Regulations
    Lyzette Lamondin
    Executive Director, Domestic Food Program, Canadian Food Inspection Agency (CFIA)

    Publication of the Canada’s new food safety regulations is expected soon. The CFIA is continuing to work with food businesses to help them successfully implement new licensing, preventive controls and traceability requirements. Learn how you can:

    • Stay connected with the CFIA during publication and implementation of the new regulations
    • Access guidance documents that explain the new requirements
    • Use free online tools and templates that will allow you to build systems that meet those requirements

    Raise awareness of new requirements with your suppliers and customers.

  • 9:00 AM
    Industry Expert: Blockchain
    Transform Global Food Safety with Blockchain
    Suzanne Livingston
    IBM Offering Management Strategy & Operations, IBM

    The world's most innovative food suppliers and retailers are revolutionizing how they approach food safety. Learn how Blockchain technology brings trust and transparency to suppliers, producers, retailers, regulators and consumers. Gain insights to:

    • Optimize the trading and shipping of food
    • Trace contaminated items
    • Reduce fraud and waste

    Harness the power of blockchain to upgrade your food safety process.

  • 9:30 AM
    Panel Discussion: Standards
    Making Sense of Multiple Global Food Safety Standards to Increase Efficiency and Avoid Duplication
    Frank Schreurs
    Frank Schreurs, Regional Representative, Canada & NW U.S.A, Safe Quality Food Institute
    Spir Marinakis
    Vice President of Food Safety, Quality and Technical Services, Maple Leaf Foods Inc.
    Christine Summers
    Director of Food Safety and Quality Assurance, Costco and Associate, Global Food Safety Initiative (GFSI)
    Tom Boehler
    Director of Safety and Compliance, Erb Group
    John Kukoly
    Director, BRC Americas

    Global food safety standards have evolved over time to become recognized as the gold standard in food safety. However confusion about how they overlap causes needless duplication and expense. Increase your understanding of how these standards impact your business and how they should continue to evolve. Adopt best practices to:

    • Understand what areas of overlap exist between the globally recognized standards
    • How each standard can best help you
    • Clarify the latest updates to existing standards and the debate over the safety of GMO food products

    Position your company to avoid needless duplication and expense while adhering to global food safety standards.

  • 10:15 AM
    Networking Break
  • 10:45 AM
    Industry Expert: Internal Audits
    Strengthen Your Internal Audit Program To Enhance Monitoring And Ensure Compliance
    Chris Power
    Key Account Manager, Diversey

    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.

  • 11:15 AM
    Case Study: Environmental Monitoring
    Improve Your Company’s Environmental Monitoring Program and Increase your Food Safety
    Joe Meyer
    Associate Director of Food Safety and Regulatory Affairs, Kraft Heinz Company

    A globalized food supply and increased environmental threats to food safety increase the need for advanced monitoring programs. Adopt the latest industry practices and standards in your organization. Take away practical tips to:

    • Improve your preventive food safety strategies
    • Ensure the commitment of company leadership to enhance your existing program
    • Optimize your program to identify areas of greatest risk and deal with unanticipated events

    Ensure your environmental monitoring program meets industry best practices.

  • 11:45 AM
    Industry Expert: Digital Documentation
    Ensure Success in your Food and Beverage Manufacturing through 3 Essential Ingredients
    Kerry Mann
    Founder and President, Mantralogix

    As the CFIA and FDA increasingly require paperless documentation, implementing digital transformation becomes crucial. Introduce paperless documentation to ensure clearer traceability of your food.

    • Traceability: Follow the tracks of production from the start to finish
    • Compliance: The significance of compliance in food and beverage manufacturing
    • Quality Control: The process of ensuring product quality

    Gain efficiency and advance your food and beverage manufacturing process

  • 12:15 PM
    Speed Networking

    Meet thinkers, doers, and trailblazers in customer experience. Break the ice and get to know fellow customer service executives during quick 5-minute rotations. Start your day off by making the right connections and gain exclusive knowledge!

  • 12:45 PM
    Networking Lunch
  • 2:00 PM
    CFIA Guidance
    Transform your Response Times to Pathogen Outbreaks with Genomics Technology
    Dr. Burton Blais
    Head, Research & Development, Ottawa Laboratory Carling, Canadian Food Inspection Agency (CFIA)

    Foodborne pathogens remain a leading cause of illness. You have the opportunity to reduce the risk of illness and improve your brand’s reputation. Harness the latest technology to identify the source of pathogens. Take away a step-by-step strategy to:

    • Clarify how genome sequencing detects and monitors pathogens
    • Detect pathogens and their evolution and how it impacts your surveillance system
    • Collaborate with government to prevent and contain pathogen outbreaks

    Reduce your response times to pathogen outbreaks.

  • 2:30 PM
    Case Study: Allergens
    Ensuring your Allergen Management Methods and Practices are Reliable and Up to Date
    Beatrice Povolo
    Director, Advocacy & Media Relations, Food Allergy Canada
    Susan Abel
    Vice President Safety and Compliance, Food & Consumer Products of Canada

    Cross-contamination of allergens continues to be a threat to food safety. Develop an improved allergen management system to reduce your risk of a recall. Walk away with an action plan to:

    • Ensure your surveillance methods are thorough from farm to fork
    • Reduce the unintended exposure of consumers to allergens in your products
    • Avoid reliance on advisory labels as a risk management strategy

    Update your allergen management food safety practices.

  • 3:00 PM
    Networking Break
  • 3:30 PM
    Industry Expert: Future of Sanitization
    Stay Up-to-Date with New Sanitation Technology to Prevent Pathogen Outbreaks
    Chris Healing
    Western Canadian Technical Services Manager, Packers Sanitation Services

    Significant advances have recently been made to improve sanitation. Improve existing intervention tools and adopt novel microbial inactivation technologies to advance your food safety. Source intelligence to:

    • Determine upcoming decontamination technologies relevant to your company
    • Reduce risks of foodborne illness outbreak related to ready-to-eat foods
    • Improve your validation process

    Adopt upcoming sanitation technology to preserve your food from foodborne pathogens.

  • 4:00 PM
    Case Study: Recalls
    Manage Recalls Effectively to Reduce their Negative Impact on Your Organization
    Paul Medeiros
    Managing Director, Consulting & Technical Services, North America, NSF International

    Recalls represent a breach in a company’s food safety system. Ensure your recalls are handled smoothly, and mitigate the impact on your brand. Source your plan of action with:

    • A public communication strategy proven to be successful in the marketplace
    • Extensive internal audits to zero in on what went wrong and how to eliminate the risk of recurrence
    • Tactics to isolate the product from the rest of your product line-up to avoid guilt by association

    Ensure your recalls don’t damage your brand.

  • 4:30 PM
    Conference Adjourns to Day 2
  • 4:35 PM
    Evening Executive Reception
April 17, 2018
April 18, 2018
  • 7:45 AM
    Registration and Breakfast
  • 8:15 AM
    Chairman’s Opening Remarks
    Shannon McCoy
    Director of Food Safety and Quality, Maple Leaf Foods
  • 8:30 AM
    Opening Keynote Address
    New Developments in FSMA – Are you Prepared?
    Jennifer Thomas
    Acting Director, Office of Enforcement and Import Operations, Food & Drug Administration (FDA)

    While regulations under FSMA and the SFCA are similar in most respects, there are gaps that could represent challenges to exporting your products to the U.S. Advance your awareness with Q&A with the speaker and optimize your process for success. Adapt your best practices to:

    • Comply with FSMA regulations that differ from the SFCA
    • Create a streamlined approach to incorporating both sets of regulations
    • Stay ahead of the leading U.S. food safety issues and enforcement programs

    Inform your company’s North American export strategy and avoid penalty.

  • 9:00 AM
    Panel Discussion: Training
    Transform your Employee Training for Permanent and Temp Staff to Ensure GMP
    Petra Schennach
    Global Managing Director, Global Food Training & Education, NSF International
    Joseph Darden
    Vice President, Food Safety and Quality, Mastronardi Produce
    Angela Bernoski
    Director of Quality Assurance and Food Safety, Piller’s Fine Foods
    Gordon Hayburn
    Vice President, Food Safety & Quality, Trophy Foods Inc.
    Joyce Hughes
    Vice President of Operations, Chudleigh’s
    Amy Proulx, PhD. CCHP
    Professor and Program Coordinator, Culinary Innovation and Food Technology, Canadian Food and Wine Institute at Niagara College

    Untrained employees are the cause of poor food safety. Ensure your permanent and temporary workers are trained using the latest techniques to maximize food safety compliance. Identify shortfalls in employee readiness and proactively determine a path for improvement. Create a roadmap to:

    • Hone management skills and train temporary employees on a consistent basis
    • Engage with employment agencies to determine where gaps in training may exist
    • Develop a relationship with training facilities to identify and recruit top candidates

    Adopt a comprehensive approach to employee training to improve GMP.

  • 9:45 AM
    Spotlight: Foreign Material Detection
    Refine Your Program For Foreign Material Control To Protect your Brand
    Doug Pedersen
    Director of Sales – Canada, SESOTEC

    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.

  • 10:00 AM
    Networking Break
  • 10:30 AM
    Case Study: Traceability
    Increase Traceability from the Beginning of the Food Chain
    Mark Brock
    Chair, Canada Grains Council
    Chair, Grain Farmers of Ontario

    Consumers are increasingly demanding food that is free from pesticides. However monitoring farmers and crop control is extremely challenging. Master the success factors to:

    • Work with farmers on their pesticide use
    • Improve traceability standards across your supply chain
    • Change your labelling so consumers are fully informed

    Enhance your traceability program to include hard-to-monitor parts of the supply chain.

  • 11:00 AM
    Case Study: Food Service
    Perfect Your Food Safety Strategy with Insight from the Food Service Sector
    Catherine Bédard
    Food Safety & Compliance Manager, Pizza Hut Canada

    Consumer-facing businesses are always on the sharp end of the latest consumer trends that will impact your business. Enrich your food safety practices with insight into what consumers are looking for from the food service sector. Walk away with an action plan to:

    • Align your product line-up with current consumer preferences
    • Enshrine the latest food safety practices in your operating procedures and staff training
    • Gain insight into how restaurants are staying on top of food safety

    Don’t let your business become the next negative news item.

  • 11:30 AM
    Panel Discussion: Organics
    Get the Bigger Picture in the Evolution of Organics
    Renata McGuire
    perations Supervisor, Consulting & Technical Services, NSF International
    Tim Livingston
    Owner, Strawberry Hill Farm
    Tia Loftsgard
    Executive Director, Canadian Organic Trade Association

    While the market for organics products continues to expand, there are specific challenges in this market that still need to be addressed. Boost your knowledge of what it takes to get properly certified organic product to market. Develop a blueprint to:

    • Ensure your organic products can actually be certified as organic
    • Improve your quality assurance program
    • Adapt your communication strategies and product labelling to reflect the ongoing changes in this market

    Reduce your risk of missing important changes in the organic marketplace..

  • 12:15 PM
    Networking Lunch
  • 1:15 PM
    Case Study: Lean
    Applying Process Improvement Methodologies to Achieve Food Safety Excellence
    Tom Mansourfar
    Director, Process Improvement and Innovation, FGF Brands

    Use tools and methodologies beyond those commonly prescribed for use in the food industry to deliver significant improvements not just to your food safety to also to your cost savings. Gain insight into integrating Lean Six-Sigma methodology to continuous improvement to create a proactive approach in your organization. Take away practical tips to:

    • Strengthen your current HACCP program to reach new levels of effectiveness
    • Employ root cause analysis to pinpoint areas of risk in your current process
    • Reduce waste and improve your bottom line

    Improve your food safety process, improve profitability, and safeguard your brand’s integrity.

  • 1:45 PM
    Expert Insight
    Gain Insights into the Impact of Climate Change on Food Safety
    Dr. Ewen Todd
    Adjunct Professor, Food Science and Human Nutrition, Michigan State University

    The steady advance of global warming has increased concern that we face increased threats to food safety from new microbial hazards. There is an increase in foodborne pathogens and microorganisms resulting from more extreme weather events and you need to know how to identify them. Increase your organization’s level of preparedness for:

    • Increases of certain types of pathogens, and the events that triggered them
    • How climate change will impact microbial hazards on crops
    • Specific types of microorganisms and foodborne pathogens thrive in warmer temperatures

    Create a road map to inform your organization’s surveillance strategy.

  • 2:15 PM
    Panel Discussion: Technology
    Improve Your Ability to Meet New Traceability Requirements Using Digital Technology
    Renata McGuire
    perations Supervisor, Consulting & Technical Services, NSF International
    Kitty Pat
    Quality Assurance & Sustainability Specialist, Bento Sushi
    Peter Suddard
    Business Development and Marketing Manager, Mar-Kov

    As digital technology continues to transform all aspects of the food industry, traceability throughout the supply chain from farm to fork is the ultimate goal. Advance your knowledge of how the move to digital documentation will impact your food safety program. Discover the improvements to how you do business and your ability to meet new traceability standards digital documentation represents. Take away an action plan to:

    • Identify the possibilities for an end-to-end digital record
    • Determine the practical impact on your documentation system
    • Strengthen your relationship with your suppliers and customers

    Ensure your company achieves the new standards for traceability and benefits from transformational technology.

  • 3:00 PM
    Networking Break
  • 3:30 PM
    Expert Insight
    Detecting Food Fraud to Preserve Product Integrity and Your Company’s Reputation
    Dr. Robert Hanner
    Associate Professor, University of Guelph
    Chair, Database Working Group, Consortium for the Barcode of Life

    Food fraud continues to concern the food industry and the risk of damage to your reputation is high. Augment your food safety program to protect your brand. Source practical tips to:

    • Apply the latest methods for detecting and deterring substitutions
    • Adopt strategies for reducing opportunities for fraud
    • Understand the role company culture and buying behaviour can play in deterring food fraud

    Reduce your risk of food fraud.

  • 4:00 PM
    Case Study: Culture
    Instilling a Culture of Food Safety from the Top Down
    Marcelle Lavergne
    Director of Food Safety and Quality Assurance, Costco Wholesale Canada

    To achieve real success with your food safety program, support from top management is crucial. Discover how you can bolster a culture of food safety within your organization. Walk away with an action plan to:

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

    Perfect your font-line food safety control practices to create a culture of food safety.

  • 4:30 PM
    Conference Adjourns
April 18, 2018

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