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  May 12, 2026 08:30 am CDTLeveraging AI for Food Safety: From Strategy to Impact

  Artificial intelligence (AI) is changing how the food industry identifies risks, manages compliance, and improves operational performance. This dynamic workshop brings together leaders from industry, academia, and government to demonstrate how AI ca…

  Artificial intelligence (AI) is changing how the food industry identifies risks, manages compliance, and improves operational performance. This dynamic workshop brings together leaders from industry, academia, and government to demonstrate how AI can be practically applied in food safety—from data strategy to daily execution. Through short, expert talks, real-world examples, and hands-on group work, participants will leave with clear next steps for implementing AI tools that drive measurable improvement.

  
  Speakers:

  • Cindy Jiang, M.S., Senior Director, Global Food Safety Risk Management, Global Supply Chain, McDonald's (retired)
  • Seán Leighton, M.B.A., M.Sc, Senior Vice President of Food Safety, Quality, and Regulatory, Cargill
  • Ben Chapman, Ph.D., Department Head of Agricultural and Human Sciences, North Carolina State University
  • Liz Duffy, Vice President, Global Food Safety and Compliance, Walmart
  • Steven A. Lyon, Ph.D., Director, Food Safety–Field Operations, Chick-fil-A Inc.
  • John Spink, Ph.D., Director and Lead Instructor, Food Fraud Prevention Academy and Assistant Professor, Michigan State University
  • Matthew Stasiewicz, Ph.D., Associate Professor of Applied Food Safety, University of Illinois at Urbana-Champaign

  
  

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  May 12, 2026 12:30 pm CDTNavigating Food Allergens: Insights and Strategies for Effective Management

  This workshop will cover essential aspects of food allergens, including allergen labeling requirements, the complexities of allergen management in manufacturing, and best practices for validating and verifying allergen cleaning processes. Additional…

  This workshop will cover essential aspects of food allergens, including allergen labeling requirements, the complexities of allergen management in manufacturing, and best practices for validating and verifying allergen cleaning processes. Additionally, the curriculum will incorporate consumer perspectives and educational resources, ensuring that participants are well-equipped to handle allergen-related challenges in the food industry.

  
  

  Speakers:

  • Monica Khoury, Senior Quality Expert, Nestlé
  • Scott Hegenbart, Manager, Regulatory Affairs, Conagra Brands Inc.
  • Joseph Baumert, Director, Food Allergy Research and Resource Program, University of Nebraska-Lincoln
  • Steve Gendel, Ph.D., Principal and Independent Consultant, Gendel Food Safety LLC
  • Caroline Moassessi, Vice President of Community Relations, Food Allergy and Anaphylaxis Connection Team (FAACT)

  
  

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  May 13, 2026 08:00 am CDTMeat Institute’s Foreign Material Maturity Model – What and How

  Foreign material prevention remains one of the most persistent and costly challenges in protein production. To support industry-wide improvement, the Meat Institute developed the Foreign Material Maturity Model (FMMM)—a structured framework that hel…

  Foreign material prevention remains one of the most persistent and costly challenges in protein production. To support industry-wide improvement, the Meat Institute developed the Foreign Material Maturity Model (FMMM)—a structured framework that helps organizations assess readiness, identify gaps, strengthen prevention programs, and drive continuous improvement across multiple plants and processes.
  
  This highly interactive session brings together leading processors to discuss how the model works in real operations, what it takes to get started, and the lessons learned from implementation at scale. The session begins with a live audience poll to understand current awareness, adoption, and ownership of FM prevention across facilities.
  
  Matt Thomas of Tyson Foods will provide a brief overview of the model’s development and the purpose behind its creation—setting a common foundation for discussion. A moderated panel conversation will then explore practical applications and strategies through the lens of four major protein companies.
  
  

  Speakers:

  • Sharon K. K. Beals, Founder, SKKB-LLC
  • John Handley, Ph.D., Senior Director of Food Safety Science, OSI Group LLC
  • Robert Bean, Associate Director of Quality Services, Ed Miniat LLC
  • Matt Thomas, Senior Director, FSQA, Tyson Foods

  
  

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