2021 Agenda

(as of 1/13/2021). Schedule subject to change

ALL TIMES LISTED IN CENTRAL TIME

Tuesday, May 11

8:00am – 10:00am CT

W1: “State of the Industry” –Effects of COVID-19 on Current and Future Management Practices

10:00am – 11:30am CT

KEYNOTE: The New Role and Responsibilities of the Food Safety Professional in the COVID-19 World

11:30am – 2:30pm CT

EXHIBIT HALL HOURS
Solutions Stage Presentations

2:30pm – 3:30pm CT

S1: Managing COVID-19 across the Food Industry: We Can’t Mandate until We Educate
S2: How Ventilation can Reduce Disease Transmission
S3: Restaurant Policies and Practices Related to Norovirus Outbreak Size and Duration

3:45pm – 4:45pm CT

S4:Virtual Auditing- Understanding The Positives and Negatives
S5:Let’s Not Forget: Physical, Chemical, Biological Hazards
S6:Pivoting the Message to fit Today’s Concerns


Wednesday, May 12

8:00am – 10:00am CT

W2:What Does Traceability Mean for Me and My Business?

10:00am – 11:30am CT

TOWN HALL: A Conversation with Top Regulators

11:30am – 2:30pm

EXHIBIT HALL HOURS
Solutions Stage Presentations

2:30pm – 3:30pm CT

S7:What information to use, and what to communicate during the COVID-19 Crises
S8:How to Effectively Work with Departments in Your Company
S9:The New OSHA: Enforcement Under the Biden Administration – What Food Safety Managers Should Expect

3:45pm – 4:45pm CT

S10:Food Safety Leadership: How to Integrate It into the Business Functions of the Company

S11:Mutual Reliance

S12:Food Safety Challenges with Plant-Based Foods in Response to Refrigerated Storage, High Pressure Processing, and Pan Frying


Thursday, May 13

8:00am – 10:00am CT

W3: RoadMap to Food Safety Culture

10:00am – 11:30am CT

COVID SESSION: Let’s Work the Problem People - A Guide to Flexible Crisis Planning

11:30am – 2:30pm

EXHIBIT HALL HOURS
Solutions Stage Presentations

2:30pm – 3:30pm

S13:Local Public Health – Navigating Conflicting Information

S14:Retail and New Business: What Should the Future Look Like?

S15:How Climate Affects the Safety of the Food Supply Chain

3:45pm – 4:45pm

S16:How to Take Care of Yourself, Each Other, Employees, and Communities

S17:Crisis Management – How to Manage Unintended Consequences

S18: International Impact on Food Supply – Imports