Food Safety & Compliance Conference

Creating market access & competitive advantage through world-class safe food

19 - 20 Mar 2018Hilton, Auckland
Event Details

Agenda

8.30
Registration and coffee
9.00
Opening remarks from the Chair
Vicki Hamilton, Associate , Vicki Hamilton and Associates & Former Corporate Affairs Manager, Mars NZ
9.10
Ministerial address: Securing New Zealand’s reputation for high quality, safe food
Minister under invitation
Food safety and international relations: export, compliance and defense
9.30
Food safety and compliance: enhancing international reputation to support trade and market access

As the export market is becoming increasingly more competitive, it is essential that NZ continues to provide high quality and safe food to ensure its reputation with our key trading partners is maintained and enhanced.

  • Overcoming challenges utilising science and evidence to decision making in the regulatory and market access environment
  • Understanding consumer and market perceptions and the mitigation of both real and perceived risks
  • Fostering collaboration across national and international boundaries to develop trust and raises the reputation of national food safety systems
Professor Nigel French, Centre Establishment Director, Massey University
10.10
Keynote: Driving competitive advantage through a world class food safety system

Fonterra represents 25% of NZ’s exports, producing high quality dairy products throughout the globe. Quality is at the forefront of the conversation to ensuring we maintain strong partnerships with trade and export countries.

  • Leveraging the high-quality food system to drive competitive advantage and improve market access
  • Communicating the value of safe food to the consumer
Greg McCullough, Group Director - Food Safety and Quality, Fonterra
10.40
Morning break
11.10
Expert insight: What is innovation in NZ’s food safety systems?

New Zealand has a reputation for being an innovator across primary industries, and this is applied to develop our food safety systems. Research innovations have allowed for our food safety practice to go from good to world class. What are the latest innovations in food safety testing and R&D and how are these impacting food safety culture across the country?

11.40
Panel discussion: International trends in food safety and their impact on NZ food safety standards

Food safety technology is improving, which is allowing for increased traceability and transparency around food and its origins. As a result, there are greater expectations from trade partners and consumers that are putting pressure on the food safety system.

  • Identifying the key players changing the face of food safety - who to look out for
  • Global megatrends in food safety - what is their impact on NZ food practice and how long does it take to affect us?
Professor Nigel French, Centre Establishment Director, Massey University
Paul Thompson, QA Manager, Frucor Beverages
Brian Astridge, Group Technical Services Manager, Tegel Foods
12.30
Lunch break
Compliance and regulation in food safety
1.30
“Country of origin” food labelling in NZ
  • The introduction of the Consumers’ Right to Know (Country of Origin of Food) Bill has placed this issue onto the legislative agenda
  • What are the arguments for and against country of origin labelling?
  • What are the likely issues and outcomes of the current Bill?
John Barker, Principal, John Barker Law
2.10
Ongoing implementation of the Food Act - updates and areas for improvement

After two years of implementing the Food Act 2014, there are still opportunities to improve its implementation. This session looks into the application of the Food Act.

  • Mitigating issues with suppliers - tackling the companies with an underdeveloped understanding
  • Reflecting on the success of the Act so far - have we got enough of a proactive approach to food safety?
  • Utilising advice and resources to fill knowledge gaps going forward
2.50
Technical claims around nutrition and qualities of food

Consumers are becoming increasingly aware of statements on food, and as a result, the regulations are tightening to ensure that technical claims in nutrition and food qualities are accurate.

  • Unveiling nutrition content claims - common miscommunications and more challenging aspects of compliance
  • Looking into the Health Star rating system and the standard for high-quality, nutritious food
  • Fair trade claims and international regulations
Ciska de Rijk, Specialist Food Law Consultant, Simpson Grierson & Principal, Essence Compliance
3.30
Afternoon break
4.00
Investigating food recalls - Innovation in detection and quality systems

As consumers are becoming more vocal about food recalls, there is a greater need for innovative food safety and quality detection systems. Developments in product inspection technologies is paramount to detect foreign bodies in food products (glass, plastic, metal) to decrease food recalls, protect brands and keep consumers safe.

  • Understanding the key food recalls causes in NZ
  • Delving into compliance and regulatory standards with contaminants in food
  • Highlighting technological innovations within food detection
James Drougas, Sales & Marketing Manager - Industrial Process, Thermo Fisher Scientific
4.40
Combatting food fraud: Authenticity and transparency in food production

New developments in technology and a growing awareness around the consumer expectation for authentic food is highlighting ongoing issues in New Zealand around food fraud.

  • Creating clarity throughout the supply chain to identify food fraud occurrences
  • Utilising new technologies to provide greater transparency throughout the supply chain
Ray Haddad, Food Safety trainer and Auditor, AsureQuality
Pam Whitfield, Assurance Marks Manager, AsureQuality
5.10
Summary remarks from the Chair & networking drinks
9.00
Welcome back from the Chair
Exceptional food safety throughout the primary sector
9.10
Food safety throughout the supply chain

Food safety is most effective when viewed as a system impacting the entire supply chain, ensuring that each part of the food process maintains high standards from farm to fork. Where are the opportunities to develop New Zealand’s food story for high-quality, safe food?

  • The nature of the supply chain: farm to fork and everything in between
  • Strategies to capture value across the value chain and produce high-quality food
  • Relaying value from the supply chain to the consumer - gaining advantage from high-quality food exports
Jodie Campbell, Programme Director, OpenSeas
9.50
Case study: Global food safety - compliance, market access and reaching international standards for trade
  • Implementation of FSSC 22000 standards and how this aligns with international customer requirements
  • OMAR Listing audits for market access
  • Management commitment, engagement and continuous improvement
Justin Wilson, Compliance Manager, Bakels Edible Oils
10.30
Morning break
10.50
Safe chicken - safety from farm to fork

Perceived as a high-risk food by consumers for many years, this presentation will outline the "farm to fork" approach taken by the poultry industry to control the two major pathogens - Salmonella & Campylobacter - including the impact of these actions on public health.

Roy Biggs, Director, Biggs Food Consultancy Ltd
11.30
Innovation in meat - improving market access: The value of high-quality, safe food

Significant developments have been made to allow the export of high value meat products into overseas markets, ensuring that it meets the high standards that our trading partners require.

  • Understanding the requirements to export into key trading partners such as Europe and the US and how this has changed NZ standards of ‘safe meat’
  • Changing technology around diagnostics and the opportunities for further improvements in food safety
12.10
Managing contamination in seafood and aquaculture

As one of New Zealand’s core primary industries, the risk of contamination and unsafe seafood is a key concern for those within the aquaculture sector. As food recalls for seafood have affected the country, Richard North addresses the factors contributing to unsafe seafood and the imperative to more closely monitor contamination.

Richard North, General Manager Supply Chain, Sealord
12.40
Lunch break
1.30
Engaging with your staff on food safety - tips for a high performing organisation

Responsibility for safe food must be shared throughout an organisation and it can be challenging to engage staff on a technical issue of compliance. Hear from one of New Zealand’s beverage producers on how they work to ensure buy-in from their staff and greater transparency for a highly effective food safety system.

Luciana Fumeo, Quality Assurance Manager, Coca Cola Amatil
2.00
The social impact of a food recall - food safety in the digital era

In a world dominated by social media, the impact on your brand when dealing with a food recall can be significant.

  • Food recall versus customer complaint - is there a difference on social?
  • Working to identify key issues as a scare happens - building trust and reliability with your consumer
  • Reputation management - how to ensure your brand is not damaged after a food recall
  • Creating a strong relationship with your customers - establishing value and open communication
Antoinette Laird, Head of External Relations, Foodstuffs New Zealand
2.50
Afternoon break
Consumer trends affecting food safety
3.10
Consumer trend: Keeping food safe, sustainable and socially responsible

There is a growing consumer trend to prefer food that has been grown sustainably in an environmentally responsible manner. Roger Belton presents a case study on how to balance the challenges of providing sustainable, safe food that delivers a strong ROI.

Roger Belton, Managing Director & Owner, Southern Clams
3.40
Developing a smarter more transparent system - quality for companies in the future

The future of food safety is changing. The implementation of new technology and more reliable systems is creating greater transparency around the food value chain, which creates both challenge and opportunity for food producers.

  • Delving into the impact of new technologies: AI, blockchain and automation for food safety practice
  • Understanding the impact of a more transparent food system
  • Getting the culture right - shifting mindset around food safety
Keith Michael, Director & Lead Trainer, Food Safe
4.10
Closing remarks from the Chair and end of conference
  • Workshop(s)
  • Super saver price from $599 + GST
  • Super saver ends on 26 Jan 2018
  • Last minute price from $799 + GST
  • 21 Mar 2018
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