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
Chairperson

Dr Charlotte Minson

Food Safety, Quality and Compliance Expert

Fonterra

Opening Keynote Speaker

Bryan Wilson

Deputy Director-General New Zealand Food Safety

Ministry for Primary Industries

Bryan joined the Ministry for Primary Industries (MPI) in October 2016. Before joining MPI, he held the role of Associate Deputy Chief Executive Community Investment with the Ministry for Social Development. Bryan’s background is in regulation across a range of industries. He spent two years with Aurizon Network in Brisbane and 10 years in leadership roles within Telecom. He has also held various positions with The Treasury, Department of the Prime Minister and Cabinet, New Zealand Employment Service and Department of Internal Affairs. Bryan currently leads New Zealand Food Safety in MPI.
International Keynote Speakers

Dr Al Baroudi

VP, Quality Assurance & Food Safety

The Cheesecake Factory (USA)

In 2008, Dr. Baroudi joined The Cheesecake Factory, Calabasas, CA with broad experience in the food industry as their QA/FS executive. An agricultural engineer with MS degree in Food Science and Technology-Microbiology from UC Davis, and a Ph.D. in Food Processing and Technology/Regulatory Affairs from OSU in Columbus, OH. Dr. Baroudi became the head of QA/FS at Borden Foods before moving to California as the Corporate VP QA/FS - Regulatory Affairs for the Vons/Safeway Supermarkets, Arcadia, CA. He then served as VP QA and Technical Services, Harry & David Corporation, Medford, OR., before becoming the Chief Scientific, Health and Regulatory Affairs Officer at Yum! Brands in Louisville, KY. He later founded and served as President of the Food Safety Institute, International (FSI), where Remote Video Auditing (RVA) system was developed & implemented industry wide. Dr. Baroudi introduced the ozone technology as a pathogen kill step for The Cheesecake Factory restaurants and their suppliers. He was instrumental in passing the Food Facilities Sanitization Bill AB 1427 in California State Assembly that cleared the way for the ozone technology to be approved in California Cal Code (2012). He served on the E. coli O157:H7 Blue Ribbon Task Force Committee during the Jack-In-The-Box meat outbreak and then on the Board of Directors of the International HACCP Alliance representing The Food Marketing Institute (FMI). Dr. Baroudi also served on the Board of Advisors for the Center for Food Safety (CFS), University of Georgia. He is a “Certified Food Scientist” CFS, and was elected & served as the Chairman, of the Food Safety Advisory Council, LA County (CA). He is a member of the Educational Advisory Board (EAB) of the Food Safety Summit Group. He served on the CFP Allergen Committee, the CFP Produce Wash Committee, and Council III & I of the CFP. He is a member of the Steering Committee - NRA Food Safety & Quality Assurance Executive Study Group. He is also a member of the GFSI e-Commerce Technical Working Group USA & Canada. In 1982, He was the recipient of Borden’s President Award for New Product Innovation. In 2019, He received the Sani “Food Safety Champion Award” as well as the “Outstanding Food Safety Program Innovation Award”. Dr. Baroudi also received in 2019 the SC IFT “Distinguished Achievement Award”.

Lisa Clark

Food Safety Governance Manager

Simplot Australia

Lisa has enjoyed a career in Product Development. She started her career at Peter’s Ice cream, and has enjoyed a variety of roles at, Nestle, Kraft, SPC and now Simplot Australia. In her current role, Lisa is responsible for assisting Simplot Australia’s Innovation team with food safety matters, and for developing frameworks that facilitate effective food safety governance and risk mitigation. This has afforded her the opportunity to work in the field of Allergen Management where she has enjoyed reviewing and continuously improving the company’s allergen management practices.

Robin Sherlock

Director

Sherlock Food Allergen Risk Management Pty Ltd (Australia)

Robin Sherlock is Director of Sherlock Food Allergen Risk Management, and provides risk reviews, analytical advice, consultation and training to the food industry. Rob’s background is in medical laboratory science and she has nearly 20 years’ experience in food science, collaborating with food producers, retailers, food service and caterers, hospitals and regulators to establish robust allergen management tools and programs to reduce risk for both industry and allergic consumers. Sherlock Food Allergen Risk Management is an Allergen Bureau endorsed VITAL® Training Provider. Rob has extensive experience in the area of food allergen analysis, has participated in a number of international technical groups and contributed to a range of publications on food allergen analysis, allergen management challenges and industry based best practice for allergen management. She was part of the working group which was instrumental in the development of the VITAL ® program and several core Allergen Bureau publications and tools. She was Vice-President of the Board of The Allergen Bureau and continues her work with the Allergen Bureau as Technical Advisor (Analysis) as well as her role as Education and CPD Manager for the Australian Institute of Food Science and Technology (AIFST).
Featured speakers
Workshop trainers

Donald Nordeng

CEO

BioGro

BioGro New Zealand is the leading organic certifier in New Zealand. Founded in 1983, it currently certifies more than 75% of all certified organic operations in New Zealand and more than 85% of all organic exports. BioGro’s challenge is to grow the market for organic products in New Zealand. Donald joined BioGro in January 2015. He brings significant and diverse experience to the growing company. Hailing from Wisconsin, USA, Donald has spent over two decades working across Japan’s organic sector, including Daabon Organic, Ecocert & QAI. He is currently Vice Chair of the Organic Exporters Association of NZ. Donald’s international experience is a significant driver of his strong vision for New Zealand organics.

Kathy Lloyd

Founder & Lead Consultant

Waka Kuaka

With a focus on exports, Kathy has over 20 years working in specialist areas of regulation in the food, animal product, production sectors - including over 10 years negotiating bilateral food safety and animal health standards with overseas markets. After graduating in both social science and veterinary science, Kathy worked in animal and food science regulatory roles and worked for New Zealand’s Food Safety Authority (now Food Safety New Zealand, part of Ministry for Primary Industries). Kathy’s wide experience working in regulatory and market access roles gives her an appreciation of the challenges and change that our food sector has to grapple with. She served as a Market Access Counsellor for 11 years, after working as an animal product export verifier, engaging with both industries, standard-setters and policy-makers as well as with trade officials, government regulators and importers in South East Asia and North America. She has a vast amount of experience researching, negotiating, publishing and clarifying government export and market access standards, as well as successfully managing many official audits by overseas regulators. Her work has focused on a wide range of overseas markets including the EU, Russia, USA, Mexico, Caribbean, and South East Asia. Kathy has been involved in providing training and mentoring in a wide range of areas including export food standards, electronic export health certification, regulation of halal food certification, market access negotiation and animal welfare investigation & enforcement and veterinary nursing. All of these roles have involved working with people, many from diverse backgrounds and cultures.

Robin Sherlock

Director

Sherlock Food Allergen Risk Management Pty Ltd (Australia)

Robin Sherlock is Director of Sherlock Food Allergen Risk Management, and provides risk reviews, analytical advice, consultation and training to the food industry. Rob’s background is in medical laboratory science and she has nearly 20 years’ experience in food science, collaborating with food producers, retailers, food service and caterers, hospitals and regulators to establish robust allergen management tools and programs to reduce risk for both industry and allergic consumers. Sherlock Food Allergen Risk Management is an Allergen Bureau endorsed VITAL® Training Provider. Rob has extensive experience in the area of food allergen analysis, has participated in a number of international technical groups and contributed to a range of publications on food allergen analysis, allergen management challenges and industry based best practice for allergen management. She was part of the working group which was instrumental in the development of the VITAL ® program and several core Allergen Bureau publications and tools. She was Vice-President of the Board of The Allergen Bureau and continues her work with the Allergen Bureau as Technical Advisor (Analysis) as well as her role as Education and CPD Manager for the Australian Institute of Food Science and Technology (AIFST).
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