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  May 7, 2024 12:30 pm CDTTraceability - Best Practice Sharing

  Traceability programs are an important component of food safety and quality programs. The design and management of these programs has represented challenges and opportunities for companies across the supply chain. FDA’s Final Food Traceability Rule,…

  Traceability programs are an important component of food safety and quality programs. The design and management of these programs has represented challenges and opportunities for companies across the supply chain. FDA’s Final Food Traceability Rule, released in November 2022, introduces regulatory traceability requirements for a range of food products. As the implementation date of January 2026 approaches, companies are identifying needed modifications to their traceability programs, in addition to questions on compliance to the rule. Join a panel of government and industry experts who will share their insights into the implementation of the rule, discuss challenges companies are facing as they prepare for the rule, and review actionable solutions.

  Speakers:

  Tim Jackson, Ph.D.
  Senior Science Advisor for Food Safety, Center for Food Safety and Applied Nutrition
  FDA
  
  Andy Kennedy
  Co-Founder
  New Era Partners (formerly FDA)
  
  Christopher Waldrop, M.P.H.
  Senior Health Scientist
  CFSAN, FDA
  
  Drew McDonald
  Vice President of Quality and Food Safety
  Taylor Farms
  
  Kathleen O’Donnell
  Chief Scientist
  Wegmans Food Markets
  
  Michael Lookup
  Traceability Lead
  Wegmans Food Markets
  
  Patrick Guzzle, M.P.H.
  Vice President of Food Science and Industry
  National Restaurant Association
  
  Rosalind Zils
  Vice President, Head of Global Quality Nutrition
  Reckitt
  
  Suzanne Salker
  Director of Food Safety and Quality
  Target
  
  

  
  

  Sponsored by:
  

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  May 9, 2024 08:00 am CDTNew Era, Old Problems: Emerging and Re-Emerging Pathogens

  Reported incidence of emerging, re-emerging, less recognized and opportunistic pathogens linked to outbreaks of food and waterborne illness in Europe and the U.S. have been increasing due to changes in etiological agents, hosts and the environment. …

  Reported incidence of emerging, re-emerging, less recognized and opportunistic pathogens linked to outbreaks of food and waterborne illness in Europe and the U.S. have been increasing due to changes in etiological agents, hosts and the environment. It is increasingly recognized that many otherwise commensal organisms can become pathogens under right conditions, in a right host and, if consumed in sufficient quantities. Opportunistic pathogens such as Legionella and Mycobacterium that are resistant to disinfection have been link to drinking water outbreaks while Aeromonas spp. have been linked to seafoods. Emerging pathogens such as Streptococcus spp. have posed human risk infection via milk and cattle while over the last decade, foodborne illness due to Noroviruses, Hepatitis A and E viruses, Rotaviruses and Astroviruses have been reported. Positive Hepatitis E RNA detection have been found in many RTE foods, processed meat products, milk and shellfish. With our food increasingly being made from ingredients sourced globally and year-round availability of certain seasonal fresh produce, fruits and vegetables, the RTE and minimally processed foods have allowed the emergence of some of these pathogens with opportunistic tendency to come to the forefront of food safety. More troubling is the incidence of these pathogens in novel food sources.
  
  Speakers will cover how genomics and molecular factors affect microbial pathogenesis, methods for rapid detection, how microbial evolution and exposure to environmental stressors and interaction of microorganisms within biofilm can potentially change the microbial characteristics and behavior. Learn about their food safety implications and impact on risk management and food safety plans.
  

  Speakers:

  Alvin Lee, Ph.D, M.A.S.M.
  Director of the Center for Processing Innovation, Institute for Food Safety and Health and Associate Professor of Food Science and Nutrition
  Illinois Institute of Technology
  
  Brendan Niemira, Ph.D.
  Lead Scientist, Agricultural Research Service
  U.S. Department of Agriculture
  
  Purnendu C. Vasavada, Ph.D.
  Professor Emeritus of Food Science
  University of Wisconsin-River Falls

  
  

  Sponsored by:

  
  

  

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