Toronto, ON

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


April 1, 2019
  • 8:00 AM
  • Workshop A
    • 9:00 AM - 12:00 PM
      Improve your Food Safety Compliance Plan for Meat and Poultry Products

      Meat and poultry are among the most stringently regulated food products, and ones that are often the subject of recalls. The possibility for mistakes to be made in food safety protocols exists across the supply chain from the farm to retail, and the consequences can be severe. Walk away with a strategy to develop your compliance plan and:

      • Be certain of meeting both FSMA and the new SFC regulations
      • Understand what new criteria the CFIA now needs you to meet for inspection
      • Gain insight into the differences between GFSI standards, FDA and CFIA requirements

      Develop an iron-clad compliance plan for meat and poultry products

    Workshop B
    • 1:00 PM – 4:00 PM
      Protect your Brand and Mitigate Risk with a Solid Food Defense Strategy
      Kim Onett
      Technical Manager, Training and Education, NSF International

      Protecting your brand, your facility and your customers from intentional harm drives the requirement for a robust food defense plan. GFSI-benchmarked standards and FSMA require sites to have a food defense plan. A facility must first assess its vulnerabilities and then develop, implement and document a food defense plan to mitigate the risk of intentional adulteration. Gain an understanding of best practices for food defense and strategies to mitigate risk in your facility in this half-day workshop and:

      • Determine what elements a solid food defense plan should contain
      • Identify key activity types for vulnerability
      • Analyze risks in your process
      • Implement best practices for food defense

      Be sure your brand and facility are protected from intentional harm

April 1, 2019
April 2, 2019
  • 7:45 AM
    Registration and Breakfast
  • 8:15 AM
    Opening Remarks from the Chair
  • 8:30 AM
    Opening Keynote Address
    Align Your Transition Strategy with the new SFC Regulations and Master Cross-border Compliance
    Jeffrey Read
    International Policy Analyst, Center for Food Safety and Applied Nutrition, Food & Drug Administration (FDA)
    Tammy Switucha
    Senior Director, Program Planning and Requirements Division (CFIA)

    Now that the first implementation phase is underway, early data can provide a transitional tool to help you hone your compliance plans.  And if your company currently sells, or would like to sell product in the U.S. market, you need to know how to efficiently comply with both sets of regulations.  Bolster your food safety plan with the latest on SFCA and FSMA implementation.  Take back to your office a blueprint to:

    • Identify where the gaps are between both SFCA and FSMA regulations
    • Align your food safety compliance process to ensure you meet bot sets of regulations as cost-effectively as possible
    • Gain insight into whether the USMCA will affect cross-border trade from a food safety perspective
    • Identify any emerging factors encountered during the SFCA regulatory roll-out that were not anticipated

    Be certain your cross-border compliance plans are up to the task.

  • 9:15 AM
    Panel Discussion
    Choose the Right Global Standard for your Company
    Joyce Hughes
    Vice President of Operations, Chudleigh’s
    Christa Lovelock
    Vice President, Quality, Food Safety & Sanitation, FGF Brands

    While there are several internationally recognized standards to choose from, they are not all appropriate for every business type. Bolster your knowledge of which one best suits your company’s operations. Walk away with an action plan to:

    • Assess the strengths and weaknesses of each compared against your company’s scope of activities and those of your peers
    • Determine whether your current certification still meets your needs
    • Understand and act on any gaps between your current standard and the SFC Regulations

    Don’t be caught off-side because of differences between global standards and SFC Regulations.

  • 10:00 AM
    Additives and Chemicals in Food and Packaging:
    Prepare Your Company for the Next Wave in Food Safety
    Lesley Brennan PhD, MPH
    Program Manager, Collaborating Centre in Child Health and the Environment

    There are several food additives and chemicals used in packaging that have been declared hazardous to human health and which have been banned in some jurisdictions. Start developing a plan to prepare for this next food safety issue now on the horizon. Walk away with an action plan to:

    • Assess current scientific evidence on the toxicity of these additives and chemicals
    • Discover what best practices already exist for avoiding the use of these products
    • Take a pro-active approach to food safety by discontinuing their use

    Position your company as pro-consumer and enhance both your reputation and your bottom line

  • 10:30 AM
    Networking Break
  • 11:00 AM
    Reap the Benefits of Converting to a Culture of Food Safety in your Company
    Jennifer Marchand
    Canadian Food Safety Quality and Regulatory Leader, Cargill

    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 by:

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

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

  • 11:30 AM
    Case Study
    Small Business Strategy for Managing Your Company’s Compliance with Fewer Resources
    Erik Hansen
    Founder, DesBarres Chocolate

    For smaller local businesses, compliance with the latest food safety regulations can seem a daunting challenge, especially if your food business activity was not as stringently regulated before. Hear how it can be done from a small business perspective. Enhance your compliance plan to:

    • Identify and optimize the resources you have to achieve full compliance
    • Align your food safety plan with the requirements for your level of business activity and revenue
    • Plug any new gaps that have emerged for your type of food products

    Benefit from the experience of your small business peers and equate ‘local’ with ‘excellence’

  • 12:00 PM
    Speed Networking
  • 12:30 PM
    Networking Lunch
  • 1:30 PM
    Learn from Your Peers and Discover Best Practices to Prevent Allergen Contamination
    Lauren DiMenna
    Regulatory Affairs, CFIA Lead, The Kraft Heinz Company
    Beatrice Povolo
    Director, Advocacy & Media Relations, Food Allergy Canada

    Undeclared allergens in foods can cause death and are a common cause of recalls and diminished company reputations. Improve your food safety strategy with the latest research. Adopt best practices to:

    • Develop sound compliance plans based on best practices and the latest research
    • Avoid relying on ‘may contain’ labelling as your food safety strategy
    • Avoid recalls along with the loss of reputation, consumer trust and financial penalties they include

    Don’t let undeclared allergens ruin your hard-earned reputation

  • 2:00 PM
    Case Study
    Master your Recall Process by Adopting an Emergency Preparedness Approach
    Christeen Lewis
    National Quality and Food Safety Manager, Molson Coors Canada

    Recalls are the dreaded result of a failed food safety system so don’t make it worse by bungling the recall process. Extend your food safety protocols to your distribution network to establish preparedness. Source practical tips to:

    • Stage a practice recall to test preparedness
    • Identify which supply chain(s) will require more attention should a recall become necessary
    • Getting buy-in and cooperation from the various types or organizations along the supply chain

    Avoid bungling a recall with an emergency preparedness approach

  • 2:30 PM
    Networking Break
  • 3:00 PM
    Unleashing the Potential of Blockchain Technology to Transform Food Safety
    Professor Henry Kim
    Blockchain Lab, York University

    The number of companies adopting blockchain is growing rapidly. Gain insight into how this revolutionary technology is being adopted to bring trust and transparency to the industry. Learn how your food chain can be simplified and provide the highest levels of traceability so you can:

    • Access full information on your food products at each stage of the supply chain
    • Quickly trace the source of any contaminants discovereds
    • Solidify consumer trust in your brand

    Achieve the ultimate food safety standards in your supply chain with blockchain technology

  • 4:00 PM
    Conference Adjourns to Day 2
April 2, 2019
April 3, 2019
  • 7:45 AM
    Registration and Breakfast
  • 8:15 AM
    Opening Remarks from the Chair
  • 8:30 AM
    Opening Keynote Address
    Combatting Global Food Fraud to Defend Food Safety and Industry Integrity
    Dr. Sylvain Charlebois
    Professor, Food Distribution and Policy, Faculty of Management Interim Scientific Director of the Institute of Agri-Food Analytics, Dalhousie University

    Food fraud is a serious and growing problem that if left unchecked with undermine food safety systems worldwide. Gain insight into the scope of this issue and what is being done to stop it both domestically and internationally. Walk away with a heightened understanding of the urgency of this issue so you can:

    • Develop and incorporate food fraud detection into your food safety systemA
    • Get your suppliers onside to ensure their products are fraud-free
    • Encourage government to apply greater resources to this issue so Canada’s food safety system is not undermined

    Don’t let food fraud demolish your company’s integrity

  • 9:00 AM
    Panel Discussion
    Enhance your Implementation Strategy for Importing Food Products in Compliance with the SFC Regulations
    Adib Farah
    President, Richmond Traders Inc.
    Sam Sum
    President, Thai Indochine Trading Inc.

    Food importers now need to prove that what they import is produced to SFC Regulatory standards. Benefit from the experience of your peers to advance your compliance plan and achieve a successful transition to the new food safety standards. Gain insights into how your colleagues are tackling:

    • How to reliably ensure that your foreign suppliers are compliant with SFC Regulations
    • Determining and addressing any differences between global standards your supplier may adhere to and SFC Regulations
    • Establishing best practices to meet documentation requirements and prevent food fraud

    Be on track to meet the new food safety requirements and avoid penalties

  • 9:45 AM
    Advances in Pathogen Testing

    Technological innovations are enabling enhanced pathogen testing in food. Adopt a preventative approach and harness the latest testing to improve your food safety.

  • 10:00 AM
    Networking Break
  • 10:30 AM
    Case Study
    Put your Company on Track to Establish and Maintain Food Safety and Integrity for your Organic and Halal Certified Products
    Brenda Stradinger
    Senior Manager, Food Safety & Quality Assurance, Maple Lodge Farms
    Ron Judge
    Senior Food Safety Professional, Maple Lodge Farms

    Increased consumer demand for organic products and those based on religious traditions can create complications when applying the stringent demands required for certification. Master the different standards and processes while managing your plant efficiently. Take away practical tips to:

    • Apply the different standards and procedures involved and incorporate them into your food safety plan and be prepared to have your processes audited
    • Maintain the integrity of each product category
    • Manage your production cycles to maximize efficiency, reduce waste and control costs while switching between categories

    Avoid costly downtime and maintain product integrity

  • 11:00 AM
    Solidify Best Practices for Regulatory Compliance and your Reputation as a Produce Supplier
    Joseph Darden
    Vice President, Food Safety and Quality, Mastronardi Produce

    Many local suppliers of produce to distributors and retail stores now fall under the SFC Regulations, while those that don’t still need to meet provincial standards. Enhance your compliance plans with the latest information on what regulations apply to smaller producers and how they’re being enforced. Develop a blueprint to:

    • Screen smaller producers to ensure they have adopted Good Agricultural Practices to prevent contamination with pathogenic bacteria
    • Clearly communicate the new SFC regulations to your producers so their HACCP plan meets applicable standards
    • Maintain your relationship with your retail clients with reliable product integrity and traceability

    Solidify your reputation as a reliable produce supplier

  • 11:30 AM
    Birds of a Feather
  • 12:00 PM
    Networking Lunch
  • 1:00 PM
    Understand the Regulatory Road for Cannabis Edibles and Position your Company to Succeed
    Andrea Budgell
    Manager, Policy, Legislative and Regulatory Affairs Division of the Cannabis Legalization and Regulation Branch, Health Canada

    Whether or not you are considering venturing into the edible cannabis market, there is no doubt the introduction of these products will have a significant impact on the food industry. Prepare your company by understanding the current regulatory process regarding how edible cannabis products will be handled. Take away a roadmap to:

    • Gain insight into the regulatory process, its challenges and timelines
    • Determine whether the way in which these products may be regulated will be different or similar to the SFC Regulations regarding their manufacture
    • Assess whether it makes sense for your company to venture into this market

    Position your company by gaining valuable insight into the edible cannabis regulatory process.

  • 1:30 PM
    Gain Insight into the Potential Benefits Edible Cannabis Products Represent
    Pierre Killeen
    Vice President of Public Affairs, Hydropothecary Corp.

    The market for edible cannabis products is quickly taking shape with new partnerships being announced almost daily.  With the consultation process for the regulation of edible cannabis products also now underway, these products are now generating greater interest than ever before.  Find out what’s on the horizon as this exciting new market evolves.  Take away an action plan to:

    • Help you determine whether your company’s brand would benefit by having edible cannabis products added to your company’s line-up
    • Gain insight into partnering with cannabis companies and how these products can be developed
    • Develop an edible cannabis strategy to boost your bottom line

    Be ahead of the competition and start your edible cannabis strategy now.

  • 2:00 PM
    Creating a Comprehensive Communication Plan to Establish and Maintain Brand Integrity Interactive session
    Shannon McCoy
    Director of Food Safety and Quality, Maple Leaf Foods

    Consumers today are far more demanding about where their food comes from and how it is prepared.  Creating an effective communication plan is also now a lot more complicated with the multiple platforms now available.  Bring your thorniest communication challenges to this session and learn from your peers how to:

    • Create a plan that is consistent across platforms
    • Effectively counter misinformation
    • • Build trust through transparency, and any other situations you have encountered that represent a problem you need to solve

    Consult with your peers and find a solution to your most difficult communication issues

  • 2:45 PM
    Networking Break
  • 3:15 PM
    Heighten Your Awareness of the Growing Use of Artificial Intelligence to Detect Food-borne Illness
    Lawrence Goodridge
    Associate Professor and Director, Food Safety and Quality Program, Food Science and Agricultural Chemistry, McGill University

    Today’s world of digital data flowing from a multitude of sources represents a greatly increased potential to detect and monitor food-borne illness. AI is emerging as an indispensable tool for managing and shaping the onslaught of data into meaningful information. Discover what impact it could have for public health, the food industry and ultimately your company by:

    • Gaining insight into the broad range of data that could be used and its source
    • Advancing your understanding of the increased surveillance potential AI offers for public health officials
    • Determining why an ironclad food safety strategy is more important than ever

    Anticipate and be prepared for the greater use of Artificial Intelligence to detect food borne-illness

  • 3:45 PM
    Adopt Best Practices to Prepare your Food Service Establishment for Public Health Audits
    Sylvanus Thompson
    Associate Director, Food Safety & Human Resources Division of Healthy Environments, City of Toronto

    In this age of instant communication and ubiquitous cameras, one small mistake has the potential to shatter a well-earned reputation for great food and customer service overnight. Perfect your food safety protocol to ensure you are always audit-ready. Walk away with an action plan to:

    • Ensure your produce suppliers adhere to high food safety standards to avoid occurrences of food-borne illness
    • Include traceability and food fraud clauses in your food supplier agreements whether they are local or not
    • Develop an iron-clad HACCP plan that includes consistent food safety training programs for staff

    Be always audit-ready to keep your green pass and insure your reputation

  • 4:15 PM
    Conference Adjourns
April 3, 2019

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