Food Safety Summit May 2019

2021 Agenda

SCHEDULE LISTED IN CENTRAL TIME

Monday, May 10

9:00am – 5:00pm

Certification Course: Intentional Adulteration: Conducting Vulnerability Assessment

Tuesday, May 11

8:00am – 10:00am

W1: “State of the Industry” –Effects of COVID-19 on Current and Future Management Practices

10:00am – 11:30am

GENERAL SESSION
KEYNOTE: The New Role and Responsibilities of the Food Safety Professional in the COVID-19 World

11:30am – 2:30pm

EXHIBIT HALL HOURS
Solutions Stage & Tech Tent Presentations

2:30pm – 3:30pm

S1: Managing COVID-19 across the Food Industry: We Can’t Mandate until We Educate
S2: How Ventilation can Reduce Disease Transmission
S3: Restaurant Policies and Practices Related to Norovirus Outbreak Size and Duration

3:45pm – 4:45pm

S4:Virtual Auditing- Understanding The Positives and Negatives
S5:Let’s Not Forget: Physical, Chemical, Biological Hazards
S6:Pivoting the Message to fit Today’s Concerns

Wednesday, May 12

8:00am – 10:00am

W2:RoadMap to Food Safety Culture

10:00am – 11:30am

GENERAL SESSION
TOWN HALL: A Conversation with Top Regulators

11:30am – 2:30pm

EXHIBIT HALL HOURS
Solutions Stage & Tech Tent Presentations

2:30pm – 3:30pm

S7:What information to use, and what to communicate during the COVID-19 Crisis
S8:How to Effectively Work with Departments in Your Company
S9:The New OSHA: Enforcement Under the Biden Administration – What Food Safety Managers Should Expect

3:45pm – 4:45pm

S10:Food Safety Leadership: How to Integrate It into the Business Functions of the Company

S11:Mutual Reliance

S12:Food Safety Challenges with Plant-Based Foods in Response to Refrigerated Storage, High Pressure Processing, and Pan Frying

Thursday, May 13

8:00am – 10:00am

W3: What Does Traceability Mean for Me and My Business?

10:00am – 11:30am

GENERAL SESSION
BEYOND COVID: Let’s Work the Problem People - A Guide to Flexible Crisis Planning

11:30am – 2:30pm

EXHIBIT HALL HOURS
Solutions Stage & Tech Tent Presentations

2:30pm – 3:30pm

S13:Local Public Health – Navigating Conflicting Information

S14:Retail and New Business: What Should the Future Look Like?

S15:How Climate Affects the Safety of the Food Supply Chain

3:45pm – 4:45pm

S16:How to Take Care of Yourself, Each Other, Employees, and Communities

S17:Managing Unintended Consequences during a Crisis

S18: International Impact on Food Supply – Imports

9:00am – 5:00pm

Certification Course:
Intentional Adulteration: Conducting Vulnerability Assessment

This course will provide participants with the knowledge to implement the requirements of conducting a vulnerability assessment under the Mitigation Strategies to Protect Food Against Intentional Adulteration (IA) regulation of the U.S. Food and Drug Administration (FDA). This regulation is one of a number of regulations and guidance that implement the provisions of the 2011 Food Safety Modernization Act (FSMA), which focuses on safe food practices.

This course developed by the FSPCA is the “standardized curriculum” recognized by the FDA; successfully completing this course is one way to meet the requirements for a “food defense qualified individual” responsible for conducting an Intentional Adulteration vulnerability assessment.

Course registration includes the VIRTUAL FULL CONFERENCE PASS for no additional charge. Materials for the class will be send electronically. Registration for this course closes on Thursday, May 6th.

8:00am – 10:00am

W1: “State of the Industry” –Effects of COVID-19 on Current and Future Management Practices

Presenters:
Oscar Garrison, United Egg Producers Association
Craig Henry, PhD, Food Safety Consultant
Jennifer McEntire Ph.D., United Fresh Produce Assn
KatieRose McCullough, PhD, MPH, North American Meat Institute

Sponsored By:

10:00am – 11:30am

GENERAL SESSION
KEYNOTE: The New Role and Responsibilities of the Food Safety Professional in the COVID-19 World

Craig Wilson, Vice President, GMM, Costco
Moderator: Stacy Atchison, Publisher, Food Safety Magazine

Sponsored By:

11:30am – 2:30pm

EXHIBIT HALL OPEN

Solutions Stage & Tech Tent Presentations

2:30pm – 3:30pm

S1: Managing COVID-19 across the Food Industry: We Can’t Mandate until We Educate

Presenters:
Joan Menke-Schaenzer, Van Drunen Farms/ FutureCeuticals
Lori White, Apex Quality Resources, Inc.
Moazzam Chaudhry, Van Drunen Farms/FutureCeuticals
Matt Jenkins, McDonald's US Supply Chain

Sponsored By:

S2: How Ventilation can Reduce Disease Transmission

Presenters:
Adam Kramer, ScD, MPH, RS, CDC
Ginger Chew, ScD, MSPH, CDC
Kenneth Mead, Mead, Ph.D., PE , NIOSH Division of Field Studies and Engineering
Stephen Martin, Ph.D., CDC’s National Institute of Occupational Safety and Health

Sponsored By:

S3: Restaurant Policies and Practices Related to Norovirus Outbreak Size and Duration

Presenters:
Lee-Ann Jaykus, PhD, North Carolina State University
Hal King, PhD, Public Health Innovations LLC
Glenda Lewis, MSPH, FDA
Anita Kambhampati, M.P.H., CDC

Sponsored By:

3:45pm – 4:45pm

S4: Virtual Auditing- Understanding The Positives and Negatives

Presenters:
Shawn Stevens, Food Industry Council, LLC
Sean Leighton, Cargill

Sponsored By:

S5: Let’s Not Forget: Physical, Chemical, Biological Hazards

Presenters:
Alvin Lee, Illinois Institute of Technology, School of Applied Technology
Brendan Niemira, USDA, Agricultural Research Service

Sponsored By:

S6: Pivoting the Message to fit Today’s Concerns

Presenter:
Donna Schaffner, Rutgers University

8:00am – 10:00am

W2: RoadMap to Food Safety Culture

Presenters:
Mary Lynn Walsh, Sysco
Shawn Stevens, Food Industry Council, LLC
John Forsythe, Deloitte Consulting LLP
Conrad Choiniere, Ph.D., FDA
Moderator: Hal King, Ph.D., Public Health Innovations LLC

Sponsored By:

10:00am – 11:30am

GENERAL SESSION
TOWN HALL: Q&A with Top Regulators

Presenters
Steven Mandernach, JD, Executive Director, AFDO
Sandra Eskin, Deputy Under Secretary for Food Safety, USDA
Robert Tauxe, MD, MPH, Director, Div. of Foodborne, Waterborne and Environmental Diseases, CDC
Frank Yiannas, Deputy Commissioner, Food Policy and Response, FDA
Sherri McGarry, Health Scientist Microbiologist, CDC Liaison to FDA for Food Safety
Moderator:Gary Ades, Ph.D., Chair of the Food Safety Summit Educational Advisory Board; G&L Consulting

Sponsored By:

12:00pm – 2:30pm

EXHIBIT HALL OPEN

Solutions Stage & Tech Tent Presentations

2:30pm – 3:30pm

S7: What information to use, and what to communicate during the COVID-19 Crisis

Presenters:
Jorge Hernandez, The Wendy's Company
Mahipal Kunduru, PhD, Topco Associates
Steven Mandernach, JD, Association of Food & Drug Officials
Tom Ford, Compass

Sponsored By:

S8: How to Effectively Work with Departments in Your Company

Presenter:
Sharon Beals, CTI Foods
Cindy Gillespie, Amy’s Kitchen, Inc.
Craig Bacon, Simmons Foods
David Norton, SYSCO Specialty Meat Companies
Katya Forsyth, Consulting by K

S9: The New OSHA: Enforcement Under the Biden Administration – What Food Safety Managers Should Expect

Presenter:
Kenneth Kirschner, Hogan Lovells

3:45pm – 4:45pm

S10: Food Safety Leadership: How to Integrate It into the Business Functions of the Company

Sponsored By:

S11: Mutual Reliance

Presenters:
Erik Mettler, FDA
Pam Miles, Virginia Dept. of Agriculture and Consumer Services
Deanna Copeland, RS/REHS, Harris County Public Health
Angela Montalbano, New York Department of Agriculture & Markets
Maria Ishida, New York Department of Agriculture & Markets
Moderator: Joseph Corby, Association of Food & Drug Officials

S12: Food Safety Challenges with Plant-Based Foods in Response to Refrigerated Storage, High Pressure Processing, and Pan Frying

Presenters:
Dr. Anna Porto-Fett, USDA, Agricultural Research Service
John Luchansky, PhD, USDA, Agricultural Research Service

Sponsored By:

8:00am – 10:00am

W3: What Does Traceability Mean for Me and My Business?

Presenters:
John Spink, PhD, Michigan State University
Andrew Kennedy, FDA
Jennifer McEntire, Ph.D., United Fresh Produce Assn
Angela Valadez, Publix Super Markets
Kyle Tanger, Deloitte Consulting LLP
James Cascone, Deloitte Consulting LLP
Bryan Hitchcock, The Institute of Food Technologists (IFT)
Katherine Vierk, CFSAN/FDA
Tammy Switucha, Canadian Food Inspection Agency
Moderator:Faye Feldstein, Deloitte

Sponsored By:

10:00am – 11:30am

GENERAL SESSION
Beyond COVID : Let’s Work the Problem People - A Guide to Flexible Crisis Planning

Presenters:
Will Daniels, President, Produce Division, IEH
Mary Lynn Walsh, Sysco
Glenn Stolowski, HEB
Moderator:Gary Ades, Ph.D., G&L Consulting

Sponsored By:

11:30am – 2:30pm

EXHIBIT HALL OPEN

Solutions Stage & Tech Tent Presentations

2:30pm – 3:30pm

S13: Local Public Health – Navigating Conflicting Information

Presenters:
Ernie Julian, PhD, Rhode Island Department of Health
Scott Packard, Houston Health Department
Mac McClendon, Office of Public Health Preparedness & Response
Moderator: Chirag Bhatt, MyHealthInspector

S14: Retail and New Business: What Should the Future Look Like?

Presenters:
Glenda Lewis, MSPH, FDA
Andreas Keller, FDA

S15: How Climate Affects the Safety of the Food Supply Chain

Presenter:
Anthony Broccoli, Rutgers Climate Institute
Moderator: Donna Schaffner, Rutgers University

3:45pm – 4:45pm

S16: How to Take Care of Yourself, Each Other, Employees, and Communities?

Presenters:
Deb Kane, J&J Snack Foods. Corp
Cal Beyer, CSDZ, a Holmes Murphy Company
Moderator: Joan Menke-Schaenzer, Van Drunen Farms/FutureCeuticals

S17: Managing Unintended Consequences during a Crisis

Presenter:
Steven Mandernach, JD, AFDO

S18: International Impact on Food Supply – Imports

Presenters:
John Spink, PhD, Michigan State University, FoodFraudPrevention.com
John Keogh, McGill University