2020 Food Safety, Risk and Compliance Conference
Achieving world class food safety and compliance systems through sustainable practices
10 - 11 Mar 2020Ellerslie Event Centre, Auckland
- Super saver price $1799 + GST
- Super saver ends on 31 Jan
- Last minute price $2299 + GST
- 10 - 11 Mar 2020
- Super saver price from $799 + GST
- Super saver ends on 31 Jan
- Last minute price from $999 + GST
- 9 Mar 2020
- Download Brochure
- Identifying emerging risks – what developments are we seeing in fraudulent activities
- Unveiling grey areas of the economy influencing trends in food safety/fraud
- Considering technology alternatives that positively impact food safety and sustainability concerns on the global food economy
- What opportunities does the Food Standards Code offer for value add?
- Self-substantiating health claims – what’s involved?
- Science quality – common issues and what to focus on
- MPI’s role in guidance and compliance
- Reviewing official controls and related provisions on allergen management
- Will this affect the existing allergen label standards in relation to traceability
- Assessing what’s involved and what value it can add for allergic consumers
- New and established food safety challenges can compete for attention in both regulatory capacity and consumer awareness
- Looking into the impact of climate change and urbanisation on food value chain
- Eliminating hazards such as pathogens and allergens
- Comparing the disparity between consumers' growing media-influenced perception of food risks and the more complex reality
- Culture and the importance of Food safety in your business culture
- Ensuring consistent quality and food safety within several regions
- Leading global policy that articulates a clear and consistent safety and quality standard within the company stores around the world, franchisees and supplier partners
- Franchisee process, quality consistency and compliance
The CBEC regulatory mechanism grace period which was due to end on 31st December 2018 was extended, and the China E-Commerce Law came into effect on 1st January 2019. What have we seen in the CBEC regulatory space since then and what do NZ exporters need to be aware of now?
- What are the current regulatory requirements for the different CBEC participants to ensure compliance?
- Which party will be held responsible for product safety and quality – NZ exporters or operators of CBEC channels?
- What are the labelling requirements – are CBEC products obligated to bear Chinese labels or is providing online labelling information in Chinese is a sufficient form of compliance?
- What claims can and cannot be made on food and functional products?
- What risk prevention and control mechanism measures should be taken (e.g. traceability requirements) to manage product quality at different stages of the supply chain?
• Sharing what we have learned from multiple projects across food sectors about managing risk at an senior management level
• Why people and risk management skills matter and how you can assess training competency across your teams
• Strategies, tools and real-world lessons to turbo-charge food safety and leverage a food safety culture, sustainably
- The Continuous Improvement (DMAIC) process itself
- KAIZEN – building a culture where all employees are actively engaged in suggesting and implementing improvements
- An example of its application in Frucor Suntory using Polymerase Chain Reaction (PCR) technology
- What are the key factors driving compliance complexities today?
- How can business meet these complexities through the optimisation of production inspection systems?
- Taking full advantage of the data to continously improve food safety management systems
- Where to begin your digital journey for greater traceability
The call for traceability and increased transparency to improve consumer trust and food safety has led to the emergence of many new technology solutions.
- Do we clearly understand what we need?
- Will technology meet these needs?
- Gain a clear understanding on the declaration requirements on labels as set by Food Standards Code on the presence of ingredients, components of food additives, processing aids or gluten free/low gluten claims
- Updates on the list of foods and ingredients that have been assessed as safe and can be exempted from allergen labelling
- A number of case studies using past and current projects to illustrate value added and lessons learnt
- Looking at the current NZ stance on product claims such as ‘grass fed’, “free range”, “free farmed” and “organic”, including any customer complaints to date and risk assessments
- How these claims are considered internationally, including any legal or regulatory definitions
- Thoughts as to how best to mitigate risks and get the best out of making these claims
- Develop a partnership strategy that guarantees an effective food safety programme across the supply chain
- Exercising vendor programmes to help choose and handle reputable suppliers of raw materials
- Ascertain the capability of supplier to make sure they have the appropriate technical expertise to support your needs
- An invaluable tool in determining the level and types of controls that exist in a manufacturing plant
- Adhering to Codes of Practice within the respective industry as the pathway to certification
- Discussing how to ensure your compliance process is validated
- Food Safety Auditor Competency - how can we ensure that certifying officers are competent in their audit
- What are the biggest challenges for the food industry in allergen management?
- What tools are available to assist in allergen management?
- How does best practise in allergen management reduce risk and lead to rewards for the industry and the consumer?
- What does the smart food safety era mean to daily operations and the preparation for changes with innovative technology?
- Identifying suitable electronic monitoring system that has the capacity to deliver mass balance
- Exploring how technology could potentially assist us with risk control and improve efficiency
- Lessons learnt from pioneers during the transition period so can avoid common pitfalls
- Create a business risk plan which includes crisis management plan that is accessible and practical
- The framework – practical mitigation solutions, standard form contracts and protocols
- Developing a strong food safety culture
Environmental Pathogen Management (EPM) is an increasingly important food safety pre-requisite program as Regulatory Bodies and food safety standards move towards more preventive controls in food manufacturing. Whilst a number of international guidance documents for EPM have been developed, they do not take local factory conditions into account, resulting in significant variations in the application of EPM in food factories.
- Business considerations when testing for pathogens
- What pathogens to look for in your factory
- Introducing a risk-based model of an EPM program that enables standardized implementation of EPM for multiple manufacturing plants within one company
- How to structure a cost-effective monitoring program
- How to respond to a positive pathogen detection
- How far do regulations help in mitigating risk?
- To what extend do they drive food safety culture?
- Sharing of risk management - What happens if something goes wrong? Who is responsible?
- Reviewing latest methods for identifying emerging risks and minimising their impact
The majority of recalls are due to supply chain adulterants such as microbes, pesticides, allergens, drug residues, illegal colouring etc.
- Demonstrating how improving visibility into global supply chain can be your biggest opportunity to reduce recall risk, increase customer safety and compliance
- Remove the use of illegal pesticide and unsanitary practices (e.g. contaminated water)
- Strategies for upskilling your team in hygiene and safety knowledge