2020 Agenda

SCHEDULE-AT-A-GLANCE


Monday, May 4, 2020

Certificate / Certification Courses
  • Professional Food Safety Auditor Training
  • Certified in Comprehensive Food Safety (CCFS)
  • Intentional Adulteration: Conducting Vulnerability Assessment
  • Food Fraud Best Practices and Implementation

Tuesday, May 5, 2020

8:00am – 12:00pm

S1: Key to Food Safety: Implementation of Effective Sanitation and Maintenance Programs

1:00pm – 5:00pm

S2:Supply Chain & Co-Packers Workshop
S3: Allergens & Sanitation Workshop
S4: Internal Auditing for Food Processors Workshop

5:00pm – 7:00pm

EXHIBIT HALL OPEN
Welcome Reception on the Show Floor


Wednesday, May 6, 2020

8:00am – 9:00am

S6: Community Groups Foodservice/Retail
S7: Community Groups Manufacturing/Processing/Distribution
S8: Community Groups Regulatory
S9: Community Group/Fresh to the Industry Professionals

9:15am – 10:30am

Keynote Presentation:: It’s Not Just a Number: The Face of Food Safety

10:30am – 2:30pm

EXHIBIT HALL OPEN

  • Solutions Stage and Tech Tent Presentations
  • Community Round Tables and Learning Lounge
See Exhibit Hall Highlights

2:45pm – 4:00pm

S10: Food Fraud and the Supply Chain for Economic Adulteration
S11: Whole Genome Sequencing
S12: Allergen/Recalls — Bring Your Concerns Leave with Solutions
S13: Organisms Consequence Session: Difficult to Detect

4:15pm – 5:30pm

S14: Microbial Interventions — Update on Technologies
S15: Proposition 65 – The Confusion, Chaos and Conflict Made Clear
S16: Supply Chain Traceability: Collaboration, Momentum and Food Protection and the Food Code
S17: Outbreaks in the News in 2019

5:30pm – 7:00pm

Networking Reception


Thursday, May 9, 2020

8:00am – 9:00am

S18: Consumer Reports — How Do Consumers React
S19: AFDO’s Partners with a Common Purpose Update
S20: Up in Smoke (CBD) and Experiential Food Trends
S21: Hepatitis A and Food Establishments

9:15am – 10:30am

An Interactive Session with Regulators and Advisory Groups

 

10:30am – 2:30pm

EXHIBIT HALL OPEN

  • Solutions Stage and Tech Tent Presentations
  • Community Round Tables and Learning Lounge
See Exhibit Hall Highlights

2:45pm – 4:00pm

S22:Panel Discussion with People Impacted by a Foodborne Illness
S23: Implementation of FSMA
S24: Hot Topics: Home Delivery, Alternate Food Sources — Plants and Insects, and more
S25: Mock Trial

4:15pm – 5:30pm

S26: Closing Session: How to Develop and Implement a Food Safety Program

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Certificate / Certification Courses

Includes breakfast, lunch and breaks, books/training material and certificate. Multi-Day course registration includes access to education sessions, exhibit hall, and networking functions during non-course hours.
 
1-Day Courses
Monday, May 6
9:00am – 5:00pm
IA Conducting Vulnerability Assessments Course
This course will provide participants with the information and skills necessary to conduct a vulnerability assessment that considers the three fundamental elements outlined in the IA rule.

Lead Instructor: Jon Woody, CAPT, USPHS, FDA
FSPCA

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Produce Safety Alliance Growing Training
This course is for fruit and vegetable growers and others interested in learning about produce safety, the FSMA Produce Safety Rule, Good Agricultural Practices (GAPs), and co-management of natural resources and food safety.

Lead Instructor: Don Stoeckel, Ph.D., Produce Safety Alliance
Produce Safety

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2-Day Courses
Monday, May 6
9:00am – 5:00pm
 
Tuesday, May 7
9:00am – 5:00pm
Professional Food Safety Auditor Training
This 2-day training is designed to strengthen and enhance the skills, knowledge, and critical thinking behaviors attributed to a qualified food safety auditor in the post-FSMA environment.

Lead Instructor: Kimberly Onett, NSF
NEHA

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Certified in Comprehensive Food Safety (CCFS)
The CCFS study course provides a strong core knowledge base for food safety professionals with a primary responsibility of overseeing the processing, manufacturing, and supply-chain environments of the U.S. and imported food supply.

Lead Instructor:Melissa Vaccaro, MS, CP-FS, PCQI , Vice President of Consulting,PTI Consulting Group, Inc. and Paster Training Inc.

NEHA

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Foreign Supplier Verification
This course is a standardized, training curriculum that will provide participants with an understanding of the requirements of the Foreign Supplier Verification Programs rule (FSVP) for importers of food for humans and animals.

Lead Instructor: Nancy Scharlach, FSMA International

FSPCA

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3-Day Courses
Monday, May 6
9:00am – 5:00pm
 
Tuesday, May 7
9:00am – 5:00pm
 
Wednesday, May 8
1:00pm – 5:00pm
HACCP Training
This course is a requirement for food safety professionals and HACCP Team members in processing facilities inspected by USDA/FSIS Inspectors, and for those FDA-inspected facilities that are required by their 3rd party audit company or by their customers to have a voluntary HACCP Plan

Lead Instructor: William Lachowsky, Ontario College of Teachers
HACCP

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Seafood HACCP
This standard “live” 2.5 day Alliance training course is for the supply chain of the seafood processors including food distribution warehouses and those companies that make, transport or stores seafood

Lead Instructor: Donna Schaffner, Rutgers Food Innovation Center
AFDO

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Preventative Controls for Human Foods
This course, developed by the FSPCA, is the “standardized curriculum” recognized by FDA and successfully completing this course meets the FSMA requirements for a “preventive controls qualified individual”.

Lead Instructor: Eva Rodriguez-Szewczyk, Rutgers Food Innovation Center FSPCA

Learn More


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Tuesday, May 7

8:30am – 11:30am
Session 1: How to Prepare for, Manage and Survive a High-Profile Food Safety Crisis

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PRESENTERS:

James Marsden, Chipotle
Lone Jespersen, Cultivate Food Safety
Will Daniels, IEH
Jay Ellingson, Kwik Trip
Oscar Garrison, United Egg Producers
Robert McNaney, Padilla
Shawn Stevens, Esq., Food Industry Counsel

Sponsored by Alchemy

12:30pm – 2:30pm
Session 2: Partners with a Common Purpose

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PRESENTERS:

Mick Miklos, National Restaurant Association
Dionne Crawford, McDonald’s Corporation
Tara Paster, Paster Training
Natalie Adan, Georgia Dept. of Agriculture
Randy Treadwell, Washington Dept. of Agriculture
Joseph Corby, Association of Food & Drug Officials
Laurie Farmer, Food & Drug Administration

Session 3: Getting Back to Basics

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PRESENTERS:

Dane Bernard, Bold Bear Food Safety
Oscar Garrison, United Egg Producers
Hal King, Ph.D., Public Health Innovations LLC
Craig Wilson, Costco


3:00pm – 5:00pm
Session 4: Food Protection: Business Decision-Making for Intentional Acts including Food Fraud and Food Defense

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PRESENTERS:
John Spink, MSU
Leann B. Chuboff, SQFI
Cindy Jiang, McDonald's, GFSI
Alfonso Capuchino, AIB

Session 5: Foodborne Outbreaks in the News

Read More

PRESENTERS:

Matthew Wise, MPH, Ph.D., CDC
Art Liang, CDC
Laura Gieraltowski, MPH, Ph.D., CDC
Travis Irvan, MPH, Delaware General Health District


5:00pm – 7:00pm
EXHIBIT HALL OPEN

Welcome Reception on Show Floor. Open to all registered attendees


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Wednesday, May 8

8:00am – 9:00am
Session 6: Foodservice/Retail Community Group

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PRESENTERS:

Chirag Bhatt, RS, CCFS, Buc-ee’s, Ltd.
Gillian Kelleher, Wegmans Food Markets
Mahipal Kunduru, Ph.D., Topco Associates
Steven Lyon, Ph.D., Chick-fil-A, Inc.
Craig Wilson, Costco Wholesale Corporation
John Zimmermann, First Watch Restaurants

 

Session 7: Manufacturing/Processor/Supplier Community Group

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PRESENTERS:

Will Daniels, IEH
Oscar Garrison, United Egg Producers
Joan Menke-Schaenzer, Van Drunen Farms/ FutureCeuticals

 

Session 8: Distribution Community Group

Read More

PRESENTERS:

Mary Lynn Walsh, Sysco

Session 9: Regulatory Community Group

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PRESENTERS:

Steven Mandernach, Association of Food & Drug Officials
Dave Nicholas, NY State Health
D. J. Irving, Tennessee Department of Health
Randy Treadwell, Washington Department of Agriculture

 


9:15am – 10:30am
Keynote Presentation: What Will Drive Future Food Safety Progress
Michael Taylor, Co-Chair of the Stop Foodborne Illness Board, former Deputy Commissioner for Foods and Veterinary Medicine, FDA
Read More   Sponsored by: Purell

 

NSF Food Safety Leadership Awards

Read More

NSF Awards

10:30am – 2:30pm
EXHIBIT HALL OPEN

See Exhibit Hall Highlights


2:45pm – 4:00pm
Session 10: Industry and Regulatory Perspectives on Produce Safety in 2019

Read More

PRESENTERS:

Mary Tijerina, FDA, CFSAN, Division of Produce Safety
Will Daniels, IEH

Session 11: Validation and Verification of Processes

Read More

PRESENTERS:

Dr. Purnendu C. Vasavada, University of Wisconsin-River Falls
Alvin Lee, Ph.D., Illinois Institute of Technology
Larry Keener, International Product Safety Consultants

Session 12: Innovative Social Media and Digital Tools to Reduce Risks

Read More

PRESENTERS:

Steven Lyon, Ph.D., Chick-fil-A, Inc.
Davis Addy, Chick-fil-A, Inc.
Dan Tew, YUM!
Lauren DiPrete, MPH, REHS, Southern Nevada Health District

Session 13: Playing Nice in the Sandbox

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PRESENTERS:

Chirag Bhatt, RS, CCFS, Buc-ee’s, Ltd.
Mary Lynn Walsh, M.S., R.D., Sysco Corporation


4:15pm – 5:30pm
Session 14: Whole Genome Sequencing: How Is It Being Used? Is it Revolutionizing Food Safety?

Read More

PRESENTERS:

Matthew Wise, MPH Ph.D., CDC
Joan Menke-Schaenzer, Van Drunen Farms/FutureCeuticals
Will Daniels, IEH
Henk C. den Bakker, Ph.D., Center for Food Safety, University of Georgia

Session 15: Proposition 65 – The Confusion, Chaos and Conflict made Clear

Read More

PRESENTERS:

Shawn Stevens, Esq., Food Industry Counsel
Al Baroudi, Ph.D, CFS, The Cheesecake Factory
Craig Wilson, Costco

Session 16: Difficult-to-Inactivate Microorganisms: Challenges and Strategies

Read More

PRESENTERS:

Eric Moorman, North Carolina State University
Chip Manuel, Ph.D., Diversey Inc.
Alvin Lee, Ph.D., Illinois Institute of Technology

Sponsored by Sani Professional
Session 17: Food Allergens and their Control in 2019 – Where Are We Now?

Read More

PRESENTERS:

Jenny Scott, CFSAN, FDA
Glenda Lewis, M.S.P.H., FDA

Sponsored by Elisa

5:30pm – 7:00pm
Networking Reception

Open to all registered attendees


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Thursday, May 9

8:00am – 9:00am
Session 18: Where Are We Now? FSMA Food Safety Plans in 2019

Read More

PRESENTERS:

Debbie Kane, M.S., J&J Snack Foods
Donna Schaffner, Rutgers Food Innovation Center
William Lachowsky, B.A., B.Ed., B.Sc., M.Sc., Ontario College of Teacher

Session 19: Ensuring Effective Food Safety Programs with Your Co-Packer

Read More

PRESENTERS:

Don Jones, Atkins Nutritionals, Inc.
Brian Perry, TreeHouse Foods

Session 20: Blockchain Technology for Food Safety

Read More

PRESENTER:

Sean Leighton, Cargill

Session 21: Microbial Interventions What Technical Things Do People Want to Know About?

Read More

PRESENTERS:

Alvin Lee, Ph.D., Illinois Institute of Technology
Brendan Niemira, Ph.D., USDA-ARS Eastern Regional Research Center


9:15am – 10:30am
An Interactive Town Hall with Regulatory and Advisory Groups

Read More

Paul Kiecker, USDA
Steven Mandernach, AFDO
Dr. Robert Tauxe, CDC
Frank Yiannas, FDA

MODERATOR: Gary Ades, Ph.D., G&L Consulting Group

The Sani Awards™

Read More

Sponsored by: Sani

10:30am – 2:30pm
EXHIBIT HALL OPEN

See Exhibit Hall Highlights


2:45pm – 4:00pm
Session 22: The “Who”, “What” and “How’s” of the Sanitary Transportation Food Act (STFA)

Read More

PRESENTERS:

Mary Lynn Walsh, M.S., R.D., Sysco Corporation
Gary Ades, Ph.D., G&L Consulting

Session 23: Lessons Learned — FSMA Third Party Audits and Voluntary Qualified Importer Program

Read More

PRESENTERS:

Reinaldo Figueiredo, American National Standards Institute
Sharon Mayl, FDA
Kathy Wybourn, DNV Certifications Inc.
Faye Westhoff,Maryland Food Safety Services
Craig Henry, Intro Inc.

Session 24: Active Managerial Control in a Foodservice/Retail Setting

Read More

PRESENTERS:

Hal King, Ph.D., Public Health Innovations, LLC.
John Zimmermann, First Watch Restaurants, Inc.
Shannon McKeon, Fairfax County Health Department
Chirag Bhatt, RS, CCFS, Buc-ee’s Ltd

Sponsored by Purell
Session 25: Raw Agricultural Commodity vs. Ready to Eat – Blurred Lines?

Read More

PRESENTERS:

Will Daniels, IEH
Suresh DeCosta, Lipman Produce
Dr. Donna Garren, American Frozen Institute
Gordon Davidson, CFSAN/FDA


4:15pm – 5:30pm
Session 26: What’s keeping Food Safety Professionals up at night? Where do you go for answers?

Read More

PRESENTERS:

Shawn Stevens, National Food Industry Lawyer, Food Industry Council, LLC
Thuy Vu, Hammer Enterprises Integrated Solutions, LLC
Steven Mandernach, AFDO
Donna Schaffner, Rutgers University
Will Daniels, IEH, Inc.
Dane Bernard, Bold Bear Food Safety
Joan Menke-Schaenzer, Van Drunen Farms/FutureCeuticals


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Solutions Stage

Wednesday, May 8

11:00am-11:30am
Solutions Stage - Theater 1

bioMerieux
The Lean Approach to Optimize and Improve Efficiency for Pathogen and Quality Indicator Testing in a Food Microbiological Laboratory

With the development of innovative and new automated solutions for food microbiological laboratories, the main challenge is to manage and combine automated methods with traditional methods in order to optimize and streamline the workflow and improve labs productivity. To use Lean in a systematic approach is to optimize work flow in the laboratory, eliminate non-added value tasks, reorganize the current flow, improve efficiency/productivity while reducing turn-around time to deliver results to final customers.

Mohammed T. Ahmed, Certified Lean-Six Sigma Black Belt, Lab Consultancy Manager, bioMerieux

11:30am-12:00pm
Solutions Stage - Theater 2

lubriplateNSF/H1 Food Machinery Lubricants: Understanding the Basics

Using NSF/H1 registered food machinery lubricants is the new standard at food, beverage and pharmaceutical processing and packaging facilities. During this presentation, attendees will be provided with a background on the regulatory history of food machinery lubricants and details about each of the NSF lubricant product category codes. In addition, attendees will learn about the many features and benefits that NSF/H1 food machinery lubricants offer as well as discuss the importance and ease of converting to a 100% NSF/H1 lubrication program.

Ellie Girard, OEM Marketing Analyst, LUBRIPLATE Lubricants Company

12:00pm-12:30pm
Solutions Stage - Theater 1

foodloqiqWhat Do Consumers Want in the Age of Transparency?

Consumers are more informed about the foods they eat than ever before. Their instant access to information has led to more questions and a demand for more visibility into the food they purchase. FoodLogiQ polled over 2,000 U.S. consumers to gauge their sentiment around food traceability and their expectations for food companies regarding recalls, foodborne illness, labeling and much more. Join us to hear the results of this fascinating research.

Katy Jones, Chief Marketing and Strategy Officer, FoodLogiQ

 
12:30pm-1:00pm
Solutions Stage - Theater 2

NSF2nd Party Audits and its Role in Food Safety

Restaurants, retailers, and manufacturers are concerned about the same things - where their products and ingredients come from and whether their suppliers are taking the proper steps in food safety. As a leading global audit body, NSF has witnessed various approaches to 2nd party auditing to help manage food safety and quality of supply chains. Join NSF in their discussion of some of these approaches as well as challenges and solutions in the process.

Jennifer Morecraft, Director, Supplier Assurance Programs - Supply Chain Food Safety, NSF International

 
1:00pm-1:30pm
Solutions Stage - Theater 1

traQtion2Product Quality is a Team Sport

As our food supply becomes more global, the exchange of this trusted information with internal and external stakeholders becomes more complex. Join this session to see why a winning game plan requires a team approach. Get an inside look at each player on the field. Create a strategic playbook that helps each player execute their next move and anticipate surprise plays. Breakdown each tactical play to see relationships among silos of product data - from ingredient sourcing to finish product testing – so that your team can pivot when the next audible is called.

Kannappan Manickam, Global Managing Director, TraQtion
Patrick Pimentel, Food Safety Consulting, NSF International

 
1:30pm-2:00pm
Solutions Stage - Theater 2

Eurofins Foreign Material Contamination: Considerations for Performing an Investigation When Confronted with a Legal or Insurance Claim

Maintaining product integrity is paramount to the protection of a company’s brand. Having a product compromised by a supplier providing an ingredient with foreign material contamination or packaging that fails can result in costly litigation or insurance claims. Mitigating risk requires performing a thorough investigation. This presentation will use case studies to emphasize key points when performing a contaminant investigation to ensure sample and data integrity and in obtaining expert reports and affidavits.

Mike Dziewatkoski, PhD, MBA, Technical Director and National Sales Manager, Eurofins SF Analytical Laboratories

 
2:00pm-2:30pm
Solutions Stage - Theater 1

ClorDiSysBolstering Your Sanitation Program with Chlorine Dioxide Gas

Chlorine dioxide gas provides a more powerful tool to your sanitation program. Learn the essentials of what makes this process different, and where it is being used within the food industry. Applications for contamination response, preventive control, clean breaks, and more will be included for discussion.

Kevin Lorcheim, Sr. Manager, ClorDiSys Solutions, Inc.


Thursday, May 9

11:00am-11:30am
Solutions Stage - Theater 1

Sani ProfessionalQ&A with the 2019 Sani Awards™ Winners

Hosted by the Sani Professional Team and Food Safety Advisory Council, The 2019 Sani Award™ winners for ‘Outstanding Innovation in/of A Food Safety Program’, ‘Exceptional Food Safety Education and/or Training Program Development and Implementation’, ‘Leadership in Food Safety’ and new for our Fifth Year, 'Food Safety Champion’ will take center stage to discuss highlights from their winning programs.

 
11:30pm-12:00pm
Solutions Stage - Theater 2

MREPCFood Service Gloves – How Effective are They in Protecting You from Foodborne Illnesses?

Important reason for food service workers to wear gloves is to protect food consumers against infectious pathogens on wounded or contaminated hands of food handlers. Foodborne-disease outbreak is a serious public health concern. Wearing gloves could reduce the spread of foodborne-illnesses. However, effectiveness of glove barrier protection against transmission of the harmful pathogens differs. This presentation discusses the differences in barrier capability of commonly used food service gloves, highlighting also concerns of latex allergy, chemical contamination and their environmental impacts.

Esah S. Yip, D. Sc., Director, Malaysian Rubber Export Promotion Council

 
12:00pm-12:30pm
Solutions Stage - Theater 1

Compliance CorpsNever Fear Another Food Safety Document Audit Again

ComplianceCops is an online software that automates the collection, organization and distribution of any document required by the user. It tracks both annual as well as shipment specific documents. Annual pricing is affordable for any size company. There are no data limits or per user fees and you can be up and running in a couple of hours. If you are tired of playing catch up when preparing for an audit, ComplianceCops is your solution.

Chris Long, CEO, Pacific Coast Essentials

 
12:30pm-1:00pm
Solutions Stage - Theater 2

siemensImproving Health in F&B with IoT and Blockchain

Although modern food handling and distribution practices have improved, 1 in 10 people globally fall ill from eating contaminated food every year. Stricter regulations cause recalls for products at an alarming rate and can take months of digging, if possible at all, to identify the true source of the contamination. Additionally counterfeiting is expanding and brand owners bear the burden of counterfeiting through not only lost sales but also in reputation. Though modern technology and globalization has led to many of these new challenges, it also offers a means to remedy them. We will discuss how Blockchain and IoT can help to solve these problems and have the ability to revolutionize Food and Beverage supply chains.

Davide Picciotto, Digital Enterprise Thought Leader, Siemens Product Lifecycle Management Software, Inc.

 
1:00pm-1:30pm
Solutions Stage - Theater 1

Renotkil Filth Fly: The Underestimated Pest

Flies are often underestimated. Though often considered simply an annoyance, a fly infestation can lead to contamination and damages far more dangerous than many believe. The fly has several sensory organs, in addition to their unique vision, that enable their success at the expense of yours. Learn how a fly’s biology, habits, and influence on public health can impact your business, and what you can do to protect your product, employees, and customers.

Thomas Dobrinska, Technical Services Manager, Rentokil Steritech

 
1:30pm-2:00pm
Solutions Stage - Theater 2

METTLER TOLEDOPreventing Product Recalls thru Machine Vision

 
2:00pm-2:30pm
Solutions Stage - Theater 1

FoodChain IDChemical, Biological and Physical Hazards: Latest Trends and How to Manage Them

In this presentation we will demonstrate how global hazard data can be used to identify and manage current and future supply chain risks, as well as comply with FSMA and GFSI standards. We’ll feature data drawn from HorizonScan, FERA Science’s database of over 120,000 official inspection agency reports affecting nearly 600 food commodities from more than 180 countries. A wide range of issues will be considered, including microbiological contaminants, pesticide residues, veterinary drugs, mycotoxins, allergens, heavy metals, and food fraud.

Ron Stakland, Sr. Director of Business Development, FoodChain ID


Learn how your company can participate, contact Kim Hanson hansenk@bnpmedia.com.

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Tech Tent

Wednesday

10:45am-11:15am

InectaFood Safety & Traceability with Microsoft ERP

iNECTA Food’s Microsoft ERP solution is designed to adhere to regulatory compliance such as SQF - BRC - HACCP - FSMA - GFSI in relation to food manufacturing. Keeping food safe at all stages of manufacturing is of paramount importance, and iNECTA Food’s solution is geared to offer food manufacturers, packers and distributors peace of mind knowing their products are fresh and safe.

Johannes Gudmundsson, Founder & CEO of iNECTA

11:45am - 12:15pm

Spartan ChemicalCompuClean Sanitation Management System
Overwhelmed by your third-party audits and the associated paperwork? Learn how CompuClean, Spartan Chemical Company Inc.’s proprietary sanitation management system can leverage mobile technology and cloud-based management to streamline sanitation reporting. Explore strategies for managing the Master Sanitation Schedule electronically and see our mobile-based inspection and corrective action systems in action.

Michael Fabian, Manager of CompuClean, Spartan Chemical Company, Inc.

12:45pm - 1:15pm

Safety Chain
Hidden Insights - How To Go Paperless & Unlock the Power of Your Plant Data
From regulatory compliance to customer requirements and quality checks - your plants are generating massive amounts of valuable data every hour that can improve productivity, profitability and compliance - but only if you can find it. Join us to learn how SafetyChain is helping food companies unlock the power of this data. From mobile and automated data collection to SPC analytics and executive dashboards get a glimpse into what operations can look like for your food facility.

Dave Detweiler, SVP Business Development - SafetyChain Software
Brian Sharp, President - SafetyChain Software

1:45pm - 2:15pm

NSF
Innovation and Technology in Food Safety: Current Use and Future Impact on the Food Industry

Technology shapes our everyday lives and changes how we do business. The food industry is no different. Technology in food allows us to be more efficient, more effective and provides increased transparency, resulting in in greater consumer confidence in food safety. Join us in our discussion on current technologies being used today to support food safety objectives around the world and where technology will lead the future of food safety.

Robert Prevendar, Global Managing Director, NSF International


Thursday

10:45am - 11:15am

Red Zone
Productivity at the Expense of Food Safety: NEVER!

Historically, ensuring Food Safety and Quality has often been viewed quite separately from productivity gains and without a production system to drive focus appropriately; this siloed approach is the norm. Join Redzone’s Senior Solutions Consultant Ken Fisher as he explores the bond between food safety and productivity.

Ken Fisher, Senior Solutions Consultant, Redzone Production Systems

11:45am - 12:15pm

Eurofins New Solution for Norovirus and HepA Detection

Building on the experience and scientific excellence of the Eurofins Group, Eurofins Technologies is a fast growing provider of diagnostic technologies and fully automated ELISA-based instruments in the field of Food&Feed Safety and Environmental Safety. We offer a broad range solutions for Food Pathogens, Viruses, Allergens, GMOs, Mycotoxins, Veterinary Drugs Residues, Animal Species, Veterinary Diagnostics and Environmental/Water testing.

Aaron Huckabee, Director of Sales, Eurofins Technologies North America

12:45pm - 1:15pm

RizePoint Drowning in Data? How to More Effectively Manage Your Quality-Related Data
If spreadsheets and manual processes are getting you down, there is another way to manage all the data you need for your efforts in compliance, quality assurance, supplier quality management, and corporate social responsibility. RizePoint veteran, Kimball Nelson, will walk you through a quality management software that digitizes and consolidates processes so you can gather data better, see issues earlier, and act on those issues before they become liabilities.

Kimball Nelson, Sales Engineer in Product Management, RizePoint

1:45pm - 2:15pm

NSF
Supply Chain Technology: Solving Your Business Challenges (and Saving Your Sanity)
Spending too much time managing suppliers? Struggling to achieve visibility across your supply chain? Are you prepared for a product recall or withdrawal? These are questions food safety professionals must address, and FoodLogiQ can help. Join this fun, interactive demonstration of FoodLogiQ Connect, the most comprehensive, data-driven software solution enabling supplier management, food safety compliance, quality incident management, recall management and whole chain traceability – all on a single platform built exclusively for the food industry.

Bryan Cohn, Food Safety Solution Engineer, FoodLogiQ

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Friday, March 22nd

8:00 am - 9:00 am

Breakfast


9:15 am

Facility Tour TBD

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