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
Event Details

Agenda

8.30am
Registration and coffee
8.50am
Welcome from the Chair
Dr Charlotte Minson, Food Safety, Quality and Compliance Expert, Fonterra
FOOD SECURITY, POLICY & COMPLIANCE
9.00am
What is New Zealand Food Safety doing and what does it mean for you?
Bryan Wilson, Deputy Director-General New Zealand Food Safety, Ministry for Primary Industries
9.35am
The challenges of food fraud and food integrity/safety for 2020 and beyond
  • 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
Dr Al Baroudi, VP, Quality Assurance & Food Safety, The Cheesecake Factory (USA), *Winner of 2019 Outstanding Food Safety Program Innovation at Sani Awards™, *Winner of 2019 Food Safety Champion at Sani Awards™
10.10am
Morning break
10.40am
Navigating the challenges for marketing health claims on innovative foods
  • 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
Donnell Alexander, Senior Adviser Food Claims - New Zealand Food Safety, Ministry for Primary Industries
11.15am
Updates on the new VITAL® certification standard on allergen management
  • 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
Debbie Hawkes, General Manager Quality and Operations - ANZ, Hawkins Watts
11.50am
Panel discussion – Emerging and established challenges in food safety
  • 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
Brian Astridge, Group Technical Services Manager, Tegel Foods
Ravi Singh, Quality Manager, Pic's Peanut Butter
Elvina Hsi, Head of Global Regulatory Affairs, Comvita NZ
Catherine Richardson, Market and Quality Assurance Manager, Zespri
12.30pm
Lunch break
1.20pm
Managing food safety in a franchised environment
  • 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
John Edgecombe, NZ Operations Manager, Domino's Pizza
1.55pm
China’s Cross Border E-Commerce (CBEC) regulations for NZ exports

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?
Mike Arand, China Business Development Advisor, New Zealand Trade Enterprise
2.30pm
Enterprise risk management: Managing food safety risk management systems from the bottom up and top down

•      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

Keith Michael, Director & Lead Trainer, Food Safe
3.05pm
Afternoon break
TECH TALK: ENHANCING FOOD SAFETY IN A DIGITAL AGE
3.25pm
Case study: How a Continuous Improvement Culture at Frucor helps improve product quality and safety as well as reduce losses and inefficiency
  • 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
Paul Thompson, Continuous Improvement Manager, Frucor Suntory
4.00pm
Meeting compliance and improving food safety in a digital age
  • 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
Robert Rogers, Senior Advisor, Food Safety and Regulations, Mettler-Toledo
4.35pm
Who needs traceability – and why?

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?
Catherine Richardson, Market and Quality Assurance Manager, Zespri
5.10pm
Summary remarks from the Chair and networking drinks
9.00am
Welcome back from the Chair
FOOD SAFETY AND QUALITY: DAY TO DAY CHALLENGES AND PREVENTIVE MEASURES
9.10am
Labelling challenges and health claims to meet regulatory compliance
  • 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
Lisa Clark, Food Safety Governance Manager, Simplot Australia
9.45am
The latest developments on ‘hot’ product claims in NZ and globally
  • 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
Sarah Lee, Senior Associate, Simpson Grierson
10.20am
Working with suppliers to ensure quality and compliance in materials and raw inputs
  • 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
Sue Wheeler, Category Quality Manager - Food NZ, Woolworths New Zealand
10.55am
Morning break
11.15am
Food safety auditing to increase the collaborative capacity of stakeholders across the supply chain
  • 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
Susannah Roelofsz, Senior Auditor and Trainer, Asure Quality
11.50am
Allergen management: Risk to reward
  • 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?
Robin Sherlock, Director, Sherlock Food Allergen Risk Management Pty Ltd (Australia)
12.25pm
The rise of the smart food safety era for secondary processors
  • 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
Dr Anu Gnanavinthan, Innovation, Quality & Compliance Manager, The Pure Food Co.
1.00pm
Lunch break
RISK MANAGEMENT, INCIDENT RESPONSE & PRODUCT RECALLS
1.50pm
Managing food safety vulnerability at Langdon Ingredients
  • 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
Joanne Price, Head of Quality Assurance and Projects, Langdon Ingredients
2.25pm
Environmental pathogen management in food manufacturing

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
Jack van der Sanden, International Food Safety Expert, Think Outside The Square Ltd
3.00pm
Afternoon break
3.20pm
Panel: How has the food industry evolved in recent years with regards to supply chain risks?
  • 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
Luciana Fumeo, Quality Assurance Manager, Coca-Cola Amatil NZ
Carolyn Carpio, Quality Lead, Ceres Organics
Eliane Marino, Quality and Compliance Manager, Yashili NZ Dairy
Sam Ramani, Supply Chain Quality Manager, The Kraft Heinz Company
3.55pm
Supply chain adulterants – the no.1 cause of food recalls

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
Cameron Walker, Technical Manager, Comvita NZ
4.30pm
Closing remarks from the Chair and end of conference
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