GFSI_NEWSLETTER_CONFERENCE_2013_SPECIAL_EDITION.pdf

Welcome from the GFSI Chairman

Welcome to our Special Edition Conference Newsletter entirely dedicated to our annual flagship event – The Global Food Safety

Conference - taking place this year in Barcelona, Spain from 6th – 8th March. In light of the current economic climate, this year’s theme - Food Safety in a Global Economy - evokes a myriad of topics that will be presented by 90 world class speakers of international renown. Over three days, delegates from over 60 nationalities will gather under one roof for what is described by food safety professionals as the one “must-attend” food safety event of the year.

The Global Food Safety Conference brings together the best experts in the food industry to share cutting edge information and experiences in food safety. Keynote speaker presentations, case studies, panel discussions on the food safety latest trends will help:

► Take an in-depth look at the new food safety challenges that the industry will face in a global economy and how to mitigate them

► Explore new ideas

► Network with industry experts to expand your connections within the global food safety field

► Contribute to the profitability and sustainability of your activity

Our conference is also a good opportunity to learn about the instrumental role that GFSI plays in the continuous improvement of food safety management systems to ensure confidence in the delivery of safe food to consumers worldwide. We invite you to register for the GFSI Stakeholder meeting on Wednesday 6th March to give you a complete update on the Initiative’s work and to help us set priorities for the next year.

The conference programme is rich and this Newsletter will provide you with an insight into what we have in store for you this year. As we count down until March, all news related to the conference will be communicated through regular e-mail blasts, our dedicated Global Food Safety Conference LinkedIn group, and via @mygfsi on Twitter. Please find the programme and register on-line at www.tcgffoodsafety.com as you plan your trip to Barcelona, Spain from 6th to 8th March.

I hope to see many of you in Barcelona in March to work together towards our common goal - a safer global food system.

GFSI NewsletterFebruary 2013

www.mygfsi.com

Yves Rey, Corporate Quality General Manager, Danone

ContentsGlobal Food SaFety ConFerenCe Column ...2Speaker teStimonialS ................................................5proGramme HiGHliGHtS ............................................6Speaker inSiGHtS ..................................................7networkinG opportunitieS...............................8Complete proGramme overview .......................9FoCuS: SpotliGHt on tHe GFSi Global marketS proGramme ..............................................18deleGate teStimonialS...........................................19SponSor SeCtion ........................................................20ConFerenCe partner & SponSorS ............... 30Floor plan .......................................................... 32exHibitorS ............................................................ 33GFSi next eventS .........................................................34

[email protected]

http://www.tcgffoodsafety.com

2 GFSI Newsletter February 2013

Global Food SaFety CoNFereNCe ColumN a SaFer Global Food Supply

Never before in history has the responsibility to provide safe and affordable food to so many rested on the shoulders of so few. And

never before in history, have the consequences for not doing so been greater.

As stated by retired Walmart CEO, Lee Scott, “The stage has been set for some of the most volatile times in world history.” What this prediction means to food safety will depend on us and the choices we make now as food safety leaders to prepare for and create a better future.

Food Safety is in a race Although there is no question that we have made progress in the battle against foodborne disease, there is still much work to be done. In recent years, foodborne disease surveillance capabilities have improved in the U.S. and abroad. Surveillance systems, such as PulseNet (the ability to take genetic fingerprints of microbial isolates and put them on the information highway to see if there are matches in other parts of the country and world), are leading to an enhanced ability to detect illnesses that are linked. Often times, those illnesses are traced back to a common food as the source of infection. In fact, some of the biggest outbreaks detected over the past few years (peanut butter and cantaloupes in the U.S, sprouts in Germany, etc) would have likely gone unnoticed 10 short years ago. Enhanced public health surveillance is bringing about a new level of transparency into illnesses linked to food that would have been unimaginable less than a decade ago. What does this mean to food safety? Simply put, organizations cannot afford to do food safety this year like they did last year. If they do, they’ll lose. To prepare for the future of food safety, prevention must outpace detection.

Food Safety Concerns @ the Speed of lightSocial media is also bringing about a new level of transparency and accountability to food safety as it is in other parts of business. With so many people having access to social media networks in the palm of their hands, food safety concerns can spread @ the speed of light on YouTube, Twitter, Facebook, and blogs. In this new social media age, companies and associations should be poised to respond during a food safety crisis (whether real or perceived) in minutes and hours – not days or weeks - and communicate not just the facts, but also the necessary sentiment to be heard by consumers. Out

of all of the lessons learned in 2012, pink slime (Lean Finely Texture Beef) might just be one of the most important ones of all. Through social media, just about anyone can be perceived as a credible expert; their views, whether scientifically accurate or not, can reach a critical mass to shape public discourse at the speed of light. As an example, view this Wall Street Journal Info Chart (http://twitpic.com/96d84h) to see how the term «pink slime» went from an unknown phrase to being tweeted over 100,000 times in a single month.

To prepare for the future, professionals in the food system must get much better at anticipating potential sources of controversy, being transparent, and proactively trying to shape public thinking on the topic, using the most effective communication approaches. Trying to change consumers’ minds after being hit with a tsunami of concerns through tweets, Facebook postings, and blogs will be too late.

Frank yiannas

GFSI Newsletter February 2013 3

the Global Food SystemIn the 21st Century, no country is safe from foodborne disease if it exists somewhere else in the world. Food is being distributed further than ever before; sometimes from one distant country to another, and food borne disease outbreaks have the potential of being widespread. Moreover, foods from different parts of the world are often produced under varying degrees of sanitation and safety standards. While some may be critical of a globalized food system, many experts believe that globalization actually does more to improve food safety (by leveling the playing field) than it does to hurt it. Also, a globalized food system allows for a broad and diverse supply of food at affordable prices. To prepare for the future of food safety in a global economy, we must develop equivalent and universal standards to produce safe food, regardless of where the food is produced or sourced from. Food safety shouldn’t excel in a just few countries. It should excel globally, so that people worldwide can have access to safe food.

Food Safety Should unite us – Not divide usThroughout most of human history, food has united us. As stated by James Beard, “Food is our common ground, a universal experience.” However, as in many areas of life, food issues are becoming increasingly polarized - and dividing us. Today, there are more food activists with opinions about farming and food than there are farmers

or true food experts. Moreover, we’ve seen the amplification of food labels. For example, there’s organic food vs. conventionally farmed food, local food vs. globally sourced food, natural food vs. processed food, and many, many other types of food. It’s time that we have a BIGGER conversation about food, so that we’re all working together to ensure consumers worldwide have access to an abundant choice of safe, affordable, and sustainable food. Let’s work together to make the food issues of our day unite us – not divide us.

With these thoughts in mind, I want to encourage you to learn more about these topics and others at our next Global Food Safety Conference next month in Barcelona, Spain on March 6 - 8, 2013. You really can’t afford to miss it!

Food safety is at a crossroads. We face big issues and the next large outbreak could be right around the corner. I hope to see you in Barcelona. Working together, we’ll show the world

what it is like to have a safer global food supply, so people worldwide can live better.

Frank yiannas

Frank Yiannas is Vice President of Food Safety for Wal-Mart Stores Inc. He is also Vice Chair of GFSI and author of the book Food Safety Culture, Creating a Behavior-Based Food Safety Management System. You can follow him on twitter @frankyiannas.

Food safety shouldn’t excel in a just few countries. It should excel globally, so that people worldwide can have access to safe food.

REGISTER now!


Speaker teStImoNIalS

Ronel Burger, Business Unit Head:FSI, Consumer Goods Council of South Africa, South AfricaPresenting on: Global Markets – The South African ExampleThursday 7th March: Afternoon Breakout Session 3

“A world-class conference! It is THE global platform for all in the food supply chain to share experiences, to learn from one another and to build up a “global colleague” contact list. The flexible programme allows you to choose which sessions you want to attend, which is sometimes a challenge, as you can benefit from all sessions. Choose this conference, you will not regret it!”

“The Global Food Safety Conference is a great opportunity to interact and network with food safety colleagues in all sectors of the food industry from around the world. The information and perspectives gained from this international experience, as well as the networks that are established, are invaluable as we work together to reduce foodborne illnesses and strengthen food safety around the globe.”

Bob Gravani, Professor Food Science, Cornell University, USA) Presenting on: A World Without Food ScienceFriday 8th March: Morning Breakout Session 7

“The Global Food Safety Conference brings together the best cross-section of the industry in a forum that encourages discussion and debate; it provides opportunity to listen to new ideas, to challenge current thinking and above all to encourage change in thinking. I have attended the last three Conferences and found an improvement year on year.”

Dan Fone, Business Development Director, Global Food Safety Division, NSF International, UKPresenting on: Food Safety Culture and Behavioural Change – One Year OnFriday 8th March: Morning Breakout Session 9

“This conference is very unique and important for managers who are not only interested in food safety but who need to stay on the cutting edge . This is a conference that not only presents the cutting edge… but defines it. Attendees have a chance to engage with other thought leaders to advance the discipline.”

John Spink, Associate Director, Anti-Counterfeiting and Product Protection Program, Michigan State University, School of Criminal Justice, USAPresenting on: Defining Food Fraud and the Role of StandardsThursday 7th March: Afternoon Breakout Session 1

Ian Williams, Chief, Outbreak Response and Prevention, CDC, USA)Presenting on: Learning from Catastrophe: How Foodborne Disease Outbreaks Can Help Improve Global Food SafetyThursday 7th March: Afternoon Breakout Session 2

“This conference provided an excellent opportunity to learn from and interact with the global leaders in food safety. It provided a unique opportunity to share knowledge with decision makers in a setting that promotes exchanges of perspectives and new ideas.”

“The Global Food Safety Conference is an excellent meeting point for professionals and to share experiences. It ’s a great opportunity to understand how food safety is managed in other companies and countries, and to get the latest updates on what is happening in the industry.”

Mariano Rodriguez Moya, Director of Quality and Sustainable Development, Carrefour, SpainPresenting on: Global Food Safety Networks – A Retailer’s PerspectiveThursday 7th March: Morning Plenary Session


proGramme HIGHlIGHtStHe Global Food SaFety ConFerenCe, barCelona, 6tH to 8tH marCH

Following the success of GFSI’s 2012 Global Food Safety Conference in Orlando, 2013 will mark the return of the event to Europe. From 6th to 8th March over 60 nationalities will be represented under

one roof for what is described by food safety professionals around the word as the one “must-attend” food safety event of the year. As a matter of fact: 90% of last year’s attendees rated this conference from good to excellent! And when asked if they were planning on coming back for the 2013 event, 99% of the 1000 food safety experts who attended last year said: YES!

This year’s conference theme – “Food Safety in a Global Economy” – and programme were tailored to provide attendees the opportunity to learn from industry leaders about the current challenges in the food industry and take away new ideas to implement in their workplace and strengthen their business.

“Never before in history has the responsibility to provide safe food to so many rested on the shoulders of so few. And never before in history, have the consequences for not doing so been higher” says Frank Yiannas, Vice President, Food Safety, Wal-Mart, USA and Chairman of the Conference programme committee.

Every year an estimated 2 billion foodborne disease cases are reported worldwide – that is 1/3 of the global population – resulting in 1.8 million deaths annually. These figures are even more concerning when you know that in uncertain economic times, some food industry players may cut spending on food safety. They may not be in the vicinity of where you shop but with an increasingly intertwined global food trade, the food they produce and the potential associated hazards may end up in your plate nonetheless.

But where the most pessimistic among us will see risks, others will see opportunities. Such a challenged economy is also the playground for the most creative stakeholders in the food industry to imagine solutions and new way to conduct business with an imperative objective in mind: deliver safe food to their customers.

“Despite the enormity of these challenges, however, our opportunities to solve them are even bigger - if we’re smart about it” says Jonathan Foley – Director of the Institute on the Environment (IonE), University of Minnesota – one of the keynote speakers of the conference who will challenge the audience in the closing session with a provocative presentation entitled “The Other Inconvenient Truth, A Potential Global Crisis of Food, Land, & Water”.

With a world population projected to reach between 7.5 and 10.5 billion by 2050 we will have to produce 70% more food to be able to feed everyone on the planet with the probability of the associated risks also increasing. “Food touches everything important to people: health, pleasure and social identity. While food can be both, a pleasure and a poison, food safety management must make it only a pleasure. Food safety is a fundamental prerequisite for public health but is also paramount for business sustainability and profitability.” adds Yves Rey, Corporate Quality General Manager, Danone, France and Chairman of GFSI.

In this context one may wonder what are the actions put in place by food industry leaders around the world in order to guarantee “Food Safety in a Global Economy”. What do customers have to say on the way their concerns on food safety are being addressed? What can

be done better, cheaper and in a safer way? What are the risk and opportunities? What are the solutions found in Europe, North and Latin America, Asia or Africa?

To answer these questions and many others, a host of internationally renowned speakers have been lined up from:

danone (France), wal-mart (USA), uS Fda (USA), wHo (Switzerland), kingston university london (UK), CdC (USA), nestlé (Switzerland), Carrefour (Spain), the Coca Cola Company (USA, Belgium), General Secretary of agriculture and Food (Spain), eman (Chile), Fao (Italy), CoFCo (China), michigan State university (USA), interpol (France), kroger (USA), Federal institute for risk assessment (Germany), Jumbo retail (Argentina), massmart (South Africa), aeon (Japan), unido (Austria),tyson Foods (USA), technical university of denmark (Denmark), royal ahold (The Netherlands), mcdonald’s (USA), wegmans (USA), Ghent university (Belgium), pepsiCo (USA), teraoka Seiko (Japan), de Cecco (Italy), 3m Food Safety (Austria), Cargill (USA), achipia (Chile), CnCa (China), the Food Standards agency (UK), target (USA)… to name a few.

Once again in Barcelona over the 3 days of plenary and breakout sessions as well as business breakfast sessions and networking social events, food industry stakeholders from various horizons will demonstrate that food safety is a non competitive issue and a shared responsibility as reminded by Michael R. Taylor, Deputy Commissioner for Foods, US FDA and speaker at the conference: “We can never stress too much the need for everyone engaged in the global food system to understand and fulfill their food safety responsibility.“

Registrations are open on: www.tcgffoodsafety.com

The full program and more information about the conference and the induction session* can also be found on this dedicated website.

key Facts:► event: the Global Food Safety Conference► theme: Food Safety in a Global economy► date: 6th to 8th march, 2013► location: barcelona, Spain► venue: Catalunya Congress Centre / Hotel rey Juan Carlos i

► web: www.tcgffoodsafety.com

http://www.tcgffoodsafety.com


michael r. taylor, Deputy Commissioner for Foods, FDA, USA Presenting on: “Globalization and its effects on Food Safety” Wednesday 6th March: Opening Plenary Session And panelist on: “new public-private regulatory paradigms for the 21st Century” Friday 8th March: Closing Plenary Session

«We can never stress too much the need for everyone engaged in the global food system to understand and fulfill their food safety responsibility.»

petra wissenburg, Corporate Quality Projects Director, DANONE, United Kingdom Presenting on: “Food Fraud” Thursday 7th March: Afternoon Breakout Session 1

«How can you fake an egg? A better question is ‘what’s the next melamine?’The Food Fraud session will provide an updated overview on the emerging Food Fraud topic as well as some very unique insights ranging from the latest INTERPOL/Europol led operation, in which literally tons of illicit food products were seized, to the work of the recently instated Food Fraud Think Tank who are further advancing the topic and investigating how to put effective systems in place to protect consumers from harm and to provide “safe food for consumers everywhere”.»

Fernando avelleyra, Head of Food Safety and Quality and Environmental Division, Wal-Mart, Argentina Presenting on: “Capacity building – the argentinean example” Thursday 7th March: Afternoon Breakout Session 3

«Come and hear on how, under the auspices of the Argentinean Association of United Supermarkets, local supermarket chains, foodservice companies and food manufacturers have joined forces to improve their food safety management systems through the use of the GFSI Global Markets Programme.»

bob Gravani, Professor Food Science, Cornell University, USA Presenting on: “a world without Food Science” Friday 8th March: Morning Breakout Session 7

«Imagine what the food system would look like today without the benefits of the scientific advances and technological innovations in Food Science and Technology? How many foods and what kinds of foods would be available in the marketplace? How would they be packaged? What about their quality? How long would they last? What about the safety of these foods?»

Fiona Fox, Chief Executive Officer, Science Media Center, UK Presenting on: “Future Food debates – emotion vs. Science (Gm Foods in uk mass media as a Case Study)” Friday 8th March: Breakout Session 7

«Why proactive engagement with the media is so critical in the midst of food safety crises. Media will do science better when scientists do the media better.»

dan Fone, Business Development Director, Global Food Safety Division, NSF International, UK Presenting on: “Food Safety Culture and behavioural Change – one year on” Friday 8th March: Morning Breakout Session 9

«Isn’t it time for a change? We can keep doing the same things and perhaps bring about small, incremental changes or we can be bold and look at a different approach.»

Jonathan Foley, Director of the Institute on the Environment (IonE), University of Minnesota, USA Presenting on: “the other inconvenient truth, a potential Global Crisis of Food, land, & water” Friday 8th March: Morning Plenary Session

«We face the twin challenges of feeding a rapidly growing world (with population and income growth driving up demands) and addressing key global environmental issues linked to agriculture (including climate change, deforestation, water scarcity and widespread pollution) in the coming decades. Together, these problems constitute one the biggest threats we face in the 21st century. Despite the enormity of these challenges, however, our opportunities to solve them are even bigger -- if we’re smart about it.»

Speaker INSIGHtS


Start planning your networking moments at the Global Food Safety Conference now

this year, in addition to the networking area and the social events planned around the conference we are innovating with evenium Connexme – a Free social media application that will help you:

► anticipate: Access participant profiles and start planning your appointments with potential business partners who are also connected: NOW!

► plan: Visualize the conference agenda and select the sessions that you want to attend.

► participate: With the ConnexMe live feed, you can make comments or ask questions to the speakers via the session moderators.

► Communicate: ConnexMe will also allow you to chat live with other attendees of the conference and connect on common interest subjects.

Join our "Global Food Safety Conference” group

on linkedIn

Follow us on twitter: #GFSC2013

app Store OR android market

Search: ‘evenium’ or ‘Connexme’

blaCkberry

Connect through the evenium website: http://evenium.me

the evenium Connexme application can easily be downloaded:

NetWorkING opportuNItIeS

do not miss the delegate dinner

Sponsored by teraoka Seiko at the mythic barça Stadium, thursday 7th march

new! SOCIAL MEDIA APP!


Complete proGramme overvIeW

8:00am REGISTRATION OPEN

9:00am 12:00pm

STAkEHOLDER MEETINGThe GFSI Stakeholder Group is an international forum open to any interested food safety professionals. You will be updated on the activities of GFSI over the past year and have your opportunity to influence the strategic direction of GFSI.*All those who register to attend this meeting will receive further information via email.

12:00pm 2:00pm

WELCOME LuNCH

2.00pm- 5.00pm

PLENARY: Food Safety in a Global Economy Moderator: Frank Yiannas, Vice President, Food Safety, Wal-Mart, USA

2:00pm WELCOME ADDRESS: FOOD SAFETY IN A GLOBAL ECONOMYThe way we get our food from farm to fork has become increasingly complex. This session will provide background and context for the theme of the entire conference.Mario Weitz, Economy Professor, Esic Business School, Spain

2:30pm VIDEO: “FOOD SAFETY IN A GLOBAL ECONOMY”Sponsored by 3M

2:35pm GFSI & ITS ROLE IN THE 21ST CENTuRY FOOD SYSTEMThis session will provide an overview of the role that GFSI has played in ensuring safe food for consumers everywhere over the past year, highlighting its achievements and today’s opportunities.Yves Rey, Corporate Quality General Manager, Danone, France

3:00pm GLOBALISATION AND ITS EFFECTS ON FOOD SAFETYIn many countries, consumers are concerned about imported food. Does globalization result in food that is less safe or, on balance; does it result in safer food? Come hear a unique perspective on the globalization of the food system and its link to food safety.Michael R. Taylor, Deputy Commissioner for Foods, FDA, USA

3:25pm 4:10pm

COFFEE BREAk Sponsored by MONDELEZ

4:10pm REDuCING THE GLOBAL BuRDEN OF FOODBORNE DISEASEThe global burden of foodborne disease is too high. The WHO estimates that each year 1/3 of the global population, 2 billion people, become ill due to contaminated food. How do we accelerate the reduction of foodborne disease in countries around the world?Angelika Tritscher, Joint Secretary, WHO, Switzerland

4:35pm THE GLOBAL FOOD SYSTEM IN uNCERTAIN ECONOMIC TIMESWe have all seen in recent years how rising food prices can cause political turmoil and civil unrest. How is the current economic crisis affecting the world’s food supply, food production, agricultural investments, and what are the long-term implications to being able to provide safe and affordable food. Robert L. Thompson, Professor, Johns Hopkins University School of Advanced International Studies, USA

5:00pm WELCOME COCkTAIL Hosted by BRC

6:30pm CLOSE OF THE DAY

Wednesday 6th march


thursday 7th march

8:30am 9:30am

BREAkFAST SESSIONS 1 TO 4

1

PEOPLE POWER - NuRTuRING TALENT TO DRIVE ECONOMIC VALuE CREATION

Motivating your team through the transfer of knowledge in new and innovating ways can deliver value to your business. Learn from a range of experts through practical case studies on how and why they are succeeding in creating value for their business by investing in people.Introduction: Catherine François, Global Risk Management Director, Sealed Air, FranceModerator: Werner Linders, Director Diversey Consulting Europe, Sealed Air, BelgiumJoe Smithwick, Retail Food Safety Manager, CP-FS, Target, USA

2

THE WORLD OF SuPPLY CHAIN MANAGEMENT

How do food companies see their supply chain risks and what tools do they use to manage them? We surveyed our customers on how they create value by managing their supply chain. Together with Kraft Foods, Heinz and Cargill, we will analyze the results, learn from their experiences and explore where we, as an industry, are heading.Moderators:Stefano Crea, Global Director, Food and Beverage, DNV Business Assurance, Italy kathleen Wybourn, Director, Food and Beverage, US & Canada, DNV Business Assurance, USA

Dave Calvin, Associate Director Quality Programs and Government Affairs, Heinz North America Mark Overland, Director Global Certification, Cargill, USADave Wankowski, Food Safety and Quality Audit Director, Kraft Foods, USA

3

SAFER FOOD PACkAGING FOR BETTER BuSINESS - GALLO GLASS & LRQA FOLLOWED BY AN FSSC

22000 uPDATE FROM THE FOuNDATION FOR FOOD SAFETY CERTIFICATION CHAIRMANProducing safe packaging for safer food is not only a requirement and the right thing to do, but it can result in better business. Come hear a real-world case study from Gallo Glass and LRQA on how a process-based approach to management systems implementation and certification has not only improved the safety of their packaging, but has also enhanced quality, productivity and opened up access to other customers and markets.

This session also features an update on FSSC 22000 from Cor Groenveld, the Chairman of the Foundation for Food Safety Certification. His update will include the latest on the integration of packaging and animal feed into the certification scheme.Moderator: Andrew Smith, President, LRQA Inc., USASukhveer Sandhu, Senior Manager, Quality & New Product Development, Gallo Glass, USACor Groenveld, Global Head of Food Supply Chain Services, LRQA and Foundation for Food Safety Certification, Chairman, The Netherlands

4

PRIVATE LABEL QuALITY MANAGEMENT: INFORMATION FROM MuLTIPLE SOuRCES

As the supply chain extends across international boundaries and products are sourced from further and further afield, retailers and manufacturers are taking ever more complex steps to manage product quality. Not only does product integrity need maintaining, but international regulations have to be accounted for. This presentation will showcase how Walgreens manage information from multiple sources to protect their products and brand in a global supply chain.Moderator: Jérôme Malavoy, Founder & CEO, Trace One, FranceAlain Turenne, Director - Product Integrity, Walgreen, USA

9:45am 11:30am

PLENARY: Global Connections & NetworksModerator: Bill Mc Bride, Managing Director, Foodlink Management Services, Australia

9:45am VIDEO: “FOOD SAFETY – GLOBAL LEADERS’ PERSPECTIVES”Sponsored by 3M

9:50am TOOLS FOR MONITORING GLOBAL FOOD SAFETYIn an era of globalisation, food safety incidents in one part of the world can become global events at record speed. There is a need for systems that monitor food safety incidents locally and alert other countries globally. This session will highlight developments in the creation of global monitoring and alert systems.Declan Naughton, Professor of Biomolecular Science, Life Sciences department, Kingston University London, UK


10:15am PuLSENET INTERNATIONAL – GLOBAL FOODBORNE DISEASE DETECTIONWith increasing international trade, food produced in one country can be consumed far away from where it was produced. Therefore, a foodborne illness linked to food may first become apparent many thousands of miles away from where the food was originally sourced. This session will provide an update on PulseNet International, a network of national and regional laboratory networks, dedicated to tracking foodborne infections worldwide. John Besser, Deputy Chief, Enteric Diseases Laboratory Branch, CDC, USA

10:40am GLOBAL FOOD SAFETY NETWORkS: A MANuFACTuRER’S PERSPECTIVE As a global company with manufacturers and suppliers all over the world, having a network to share information and detect emerging issues is critical. This session will provide a global manufacturer’s perspective on the importance of networks in today’s interconnected world as well as highlight some industry best practices.Richard Stadler, Group Expert Chemical Food Safety, Nestec Ltd. (Nestlé), Switzerland

11:05am GLOBAL FOOD SAFETY NETWORkS: A RETAILER’S PERSPECTIVE As a global retailer with stores and suppliers all over the world, having a network to share information and detect emerging issues is critical. This session will provide a global retailer’s perspective on the importance of networks in today’s interconnected world as well as highlight some retail industry best practices.Mariano Rodriguez Moya, Director of Quality and Sustainable Development, Carrefour, Spain

11:30am 12:00pm

COFFEE BREAkSponsored by CARGILL, DANONE, kROGER, Mc DONALD’s

12:00pm 1:45pm

PLENARY: Local to Global Moderator: Marc Cwikowski, Director, Food Safety and Supplier Quality, The Coca-Cola Company, Belgium

12:00pm VIDEO: “LOCAL TO GLOBAL, A ROADMAP TO SAFER FOOD AND MARkET ACCESS”Sponsored by 3M

12:05pm IS THERE SuCH A THING AS LOCALLY PRODuCED FOOD?In an interconnected world, even locally produced food can result in international events. For example, the E. coli O104:H4 outbreak last year, which was linked to locally

produced sprouts, resulted in a record number of illnesses among consumers from 16 different countries who had recently travelled to Germany. Is local food a misnomer? This session will examine how, when food is produced and consumed locally, it can still have widespread implications. Valentin Almansa, General Director Health Agricultural Production, Ministry of Agriculture Food and Environment, Spain

12:30pm THE IMPACT OF DEVELOPING FOOD SYSTEMS ON GLOBAL FOOD SAFETY: THE CHINESE ExAMPLEThe Chinese government is making efforts to improve the population health when it comes to food safety. Yet there have been recent outbreaks and incidents. This session will outline the specific challenges faced by China and how the industry can help overcome them.Zaotian Wan, Vice President, COFCO Corporation, China

12:55pm SAFER FOOD FOR BETTER BuSINESSProducing safe food is not only a legal requirement and the right thing to do, it can also result in better business. A real-world case study from a food manufacturer on how their efforts to reach certification by a GFSI recognized scheme has not only improved the safety of their food, but also enhanced quality, productivity, and opened up access to others customers and markets.Ivan Baez, Partner and General Manager, Eman, Chile

1:20pm REGuLATORY EQuIVALENCE: THINkING GLOBALLY, WORkING LOCALLYStates and countries have differing food safety regulations causing companies to navigate a patchwork of varying requirements. In a global food system, we must move away from regulatory differences towards a more harmonized system of global equivalence. Tom Heilandt, Senior Food Standards Officer, Codex Alimentarius Commission, Joint FAO/WHO Food Standards Programme, Rome, Italy

1:45pm 3:00pm

DELEGATE LuNCHSponsored by


3:00pm 4:30pm

BREAkOuT 1: Food Fraud and Economically Motivated AdulterationModerator & Introduction: Yves Rey, Corporate Quality General Manager, Danone, France

1

Building on the 2012 Global Food Safety Conference session on Food Fraud, this break-out will provide an updated overview on this emerging topic. While fraud related to food has been recorded since Roman times, the topic has received increased attention due to the impact of globalisation and technological progress for both fraudsters conducting the fraud and detection by monitoring. Food fraud is committed when food is deliberately placed on the market with the intention of deceiving the consumer for financial gain. However, there is a growing link with food safety since every food fraud “vulnerability” can lead to a food safety “threat”.The session will further provide very unique insights ranging from the latest INTERPOL/Europol led operation, in which literally tons of illicit food products were seized, to the work of the recently instated Food Fraud Think Tank who are further advancing the topic and investigating how to put effective systems in place to protect consumers from harm and to provide “safe food for consumers everywhere”.

► DEFINING FOOD FRAuD AND THE ROLE OF STANDARDSJohn Spink, Associate Director, Anti-Counterfeiting and Product Protection Program, Michigan State University, School of Criminal Justice, USA

► FOOD FRAuD AND THE ROLE OF AGENCIES IN THE GLOBAL MARkETPLACESimone Di Meo, Criminal Intelligence Officer, General Secretariat, INTERPOL, FranceBérengère Dréno, Criminal Intelligence Officer, Europol, The Netherlands

► FOOD FRAuD THINk TANk SCOPE AND PROGRESSPetra Wissenburg, Corporate Quality Projects Director, Danone, UK

3:00pm 4:30pm

BREAkOuT 2: Foodborne Outbreaks: Lessons Learned Moderator: Payton Pruett, Vice President, Corporate Food Technology & Regulatory Compliance, Kroger, USA

LEARNING FROM CATASTROPHE: HOW FOODBORNE DISEASE OuTBREAkS CAN HELP IMPROVE GLOBAL FOOD SAFETYIn March and April 2012, United States public health officials investigated a multistate outbreak of 425 illnesses from two rare Salmonella serotypes associated with eating a frozen raw yellowfin tuna product, known as Nakaochi Scrape, imported from India.

A recall of 26,740 kilograms of this product was issued. An inspection of the production facility in India identified several significant sanitation observations of concern.Ian Williams, Chief, Outbreak Response And Prevention, CDC, USA

2

FROZEN STRAWBERRIES AS THE VEHICLE OF A MASSIVE NOROVIRuS OuTBREAkA large food safety outbreak that sickened more than 11,000 people in Germany, most of them schoolchildren, was traced by authorities to frozen strawberries imported from China. Come and hear how investigators determined the source of the outbreak and the lessons they learned along the way. Bernd Appel, Head of Dept. Biological Safety, BfR, Federal Institute for Risk Assessment, Germany

SALMONELLA-TAINTED CANTALOuPES STRIkE AGAINIn the summer of 2012, another multi-state outbreak of Salmonella was reported in North America. Given repeated outbreaks due to cantaloupes, this session will provide an update on the latest outbreak, lessons learned through repeated outbreak investigations, and steps the industry can take to prevent re-occurrences.FDA invited

3:00pm 4:30pm

BREAkOuT 3: GFSI Global Markets Capacity Building Programmes in Emerging Markets – A Roadmap to Safer Food and Market AccessModerator & Introduction: Tatiana Lorca, Manager, Food Safety Education and Training, Food & Beverage Division, Ecolab, USA

INTRODuCTIONThis session will focus on the GFSI’s Global Markets Programme, a programme used to help small and/or less developed businesses in the development of their food safety management systems and aimed at local sourcing for local markets. The session will introduce the programme and present recent case studies from Argentina, South Africa and Malaysia.Tatiana Lorca, Manager, Food Safety Education and Training, Food & Beverage Division, Ecolab, USA

3GLOBAL MARkETS – THE ARGENTINIAN ExAMPLEUnder the auspices of the Argentinian Association of United Supermarkets’ (also known as ASU), local supermarket chains, foodservice companies and food manufacturers have joined forces to raise food safety standards within their supply chains to protect consumers and their brands. This session will provide an overview of the Argentinian approach.The Argentinian Association of United Supermarkets:Fernando Avelleyra, Head of Food Safety and Quality and Environmental Division, Wal-Mart, ArgentinaFabiana Meclazcke, National Quality Manager, Jumbo Retail, Argentina


GLOBAL MARkETS – THE SOuTH AFRICAN ExAMPLEThe Consumer Goods Council of South Africa, in partnership with the United Nations Industrial Development Organization (UNIDO), has been working with local retailers, manufacturers and local associations to advance food safety throughout Africa using the Global Markets Programme. This session will serve as a best-in-class case study of how to bring diverse stakeholders together in a collaborative manner to advance food safety despite local challenges.Ronel Burger, Business Unit Head: FSI, Consumer Goods Council of South Africa, South AfricaSilnia Badenhorst, Regulatory and Product Safety Manager, Massmart Holdings Limited, South Africa

GLOBAL MARkETS – THE MALAYSIAN ExAMPLEThe United Nations Industrial Development Organization (UNIDO), in partnership with AEON Group and the Government of Malaysia (SMEs Corporation), have launched a supplier development project over 1 ½ years targeting 25 local suppliers / SMEs in Malaysia to implement the GFSI Global Markets Protocol. The project includes the localization and alignment of the GFSI protocol with the national HACCP standards and the HALAL regulations.Ali Badarneh, Trade Capacity Building Branch, UNIDOCenk Gurol, President, AEON Global SCM, Group Chief SCM Officer, AEON, JapanSiti Noorbaiyah Abdul Malek, CEO, UNIPEQ, Malaysia

4:30pm COFFEE BREAkSponsored by CARGILL, DANONE, kROGER, Mc DONALD’s

5:00pm 6:30pm

BREAkOuT 4: Antimicrobial ResistanceModerator: Rick Roop, Senior Vice President, Food Safety and Quality Assurance, Tyson Foods, USA

THE PRuDENT uSE OF ANTIMICROBIALS IN HuMANS AND FARM ANIMALSMany experts believe that in order to make serious progress towards prevention of seriously consequential, widespread, antimicrobial resistance problems, “prudent use” progress must be made in both human and animal applications. This presentation will outline practical ideas to encourage this prudent use approach.Jørgen Schlundt, DVM, Ph.D., and Director of the National Food Institute at the Technical University of Denmark, Denmark

ANTIMICROBIAL RESISTANCE – IS ANIMAL AGRICuLTuRE REALLY THE CAuSE?There is a common perception that antimicrobial resistance is a direct result of the misuse of various antibiotics in animal husbandry and growth promotion efforts. This presentation explores this and offers alternative perspectives.Scott Hurd, DVM, Ph.D., Associate Professor and Director of Graduate Education, Iowa State University, USAA

4A RETAILER’S PERSPECTIVE ON ANTIMICROBIAL RESISTANCEAhold has developed a rather ambitious program for Ahold Europe on how a retailer can respond to the issue of antibiotic resistance. It is important that retailers play a leading role, because although it has not been proven that multi-resistant bacteria are transmitted as zoonosis, this increasing public health problem has a strong link with husbandry and thus with retailers selling products of animal origin. We need to develop a common approach as retailers towards suppliers/producers. Among other aspects, certification is part of this program.Simone Hertzberger, Product Integrity Topics Ahold Europa, The Netherlands

5:00pm 6:30pm

BREAkOuT 5: Food Safety and Packaging in a Global EconomyModerator: Cindy Jiang, Director of Worldwide Quality, Food Safety and Nutrition, McDonald’s, USA

DISPELLING THE MYTHS AROuND PACkAGINGUnderstand how packaging can reduce microbial risks and act as an enabler of sustainable, quality and safe products within your business. Helene Roberts, Retail Director Europe, Sealed Air, Cryovac, France

5

CASE STuDY: MANAGING FOOD SAFETY RISkS THROuGH YOuR SuPPLY CHAIN FROM A PACkAGING PERSPECTIVELearn from a leading Spanish retailer and supplier how collaboration around packaging in the supply chain is leading to better business and safer products.Fernando Villasante, Technical and Quality Manager, Martinez Loriente, Spain

ACTIVE PACkAGING – THE FuTuREWhat are the challenges of the future in relation to food safety and packaging? What steps should we be taking now to address the consumer expectations of the future? How can active packaging and technology help to extend shelf life, monitor freshness, display information on quality, improve safety, and improve convenience?Irvine Alistair, Principal Consultant, Food Packaging Safety, Smithers Pira, UK


8:30am 9:30am

BREAkFAST SESSIONS 5 TO 8

5

LISTERIA MONOCYTOGENES PREVELANCE AND CONTROL AT RETAIL DELIS

In this session Dr. Oliver, the lead scientist of the study, and Tom Ford, VP of Food Safety of Ecolab, who assisted in the intervention procedures and processes that were used to study how Listeria Monocytogenes can be controlled at retail, will discuss their intervention study, the successes and challenges that were experienced and their thoughts on how to control Listeria Monocytogenes in a retail deli.Tom Ford, VP Food Safety, Ecolab, Inc., USAHaley Oliver, Professor, Purdue University, USA

6

GLOBAL ExCELLENCE AND LOCAL ExPERTISE – CRuCIAL FACTORS IN SECuRING FOOD SAFETY

Globalisation of food production presents industry stakeholders with increasing challenges. Hear survey responses from over 400 organizations regarding their biggest challenges when expanding to / sourcing from new markets. Panelists from multinational food companies and a representative from GFSI will share their experience and views on critical factors including auditor competence, finding qualified and trained personnel and international recognition of certification schemes.

Moderator: Robert Parrish, Vice President Global Food, SGS, USAPanelists:Alejandro Mazzotta, Senior Director, Global Food Safety, Campbell’s, USAChristophe Boulais, Danone Food Safety Center Manager, Danone, FranceClaude Wiss, Quality Audit and Verification Manager Europe, Nestlé, SwitzerlandBill McBride, SQFI Regional Representative Australia/Asia, SQFI, Australia

7

CERTIFICATION AGAINST GFSI RECOGNISED SCHEMES IN THE STORAGE AND DISTRIBuTION SECTOR

The global food supply chain relies largely on logistics companies to ensure the safety and quality of food during storage and distribution. As more logistics companies embrace certification against GFSI recognised schemes to ensure food safety and meet their customer demands, join NSF and a panel of experts for a timely discussion of this vital supply chain sector.This breakfast session will cover the GFSI recognised schemes for storage and distribution,

5:00pm 6:30pm

BREAkOuT 6: Produce SafetyModerator: Gillian kelleher, Vice President of Food Safety & Quality Assurance, Wegmans, USA

6

THE FDA FOOD SAFETY MODERNIZATION ACT-PRODuCE SAFETY RuLE. HOW IS THIS GOING TO HELP?The FDA Food Safety Modernization Act (FSMA) is the most sweeping reform of US food safety laws in over 70 years. It aims to ensure the US food supply is safe by shifting the focus from responding to contamination to preventing it. The FDA wants American consumers to be able to buy healthful fruits and vegetables with the utmost confidence in their safety.David Gombas, Senior Vice President Food Safety and Technology, United Fresh Produce Association, USA

PRODuCE WASH VALIDATION - DO NO HARMFood borne illness outbreaks associated with produce are making frequent headlines. There have been many illnesses and deaths due to these outbreaks. In several instances,

the water used for washing produce has been identified as a key concern when it comes to produce safety. How can this step be validated to ensure its effectiveness?Mabel Gil, Scientist, Spanish National Research Council (CSIC), CEBAS, Spain

IMPRESSIVE ROW OF FOODBORNE INFECTIONS BY FRuIT AND VEGETABLES. WHAT NOW?Major retailers and food service firms announced that they will no longer sell sprouts. Sprouts present a unique challenge because pathogens may reside inside of the seeds. But how about other fruits and vegetables? We have seen an increase of food-borne infections over the last years due to fruit and vegetables. Will supermarkets stop selling some of those products as well or do producers take appropriate steps?Mieke uyttendaele, Professor, Director, Department of Food Safety and Food Quality, Ghent University, Belgium


7:30pm DEPARTuRE TO OFFICIAL CONFERENCE DINNERSponsored by TERAOkA SEIkO

Friday 8th march


including differences between the schemes and the status of GFSI benchmarking. Also included will be presentations from a major storage and distribution company that is certified against a GFSI recognised scheme and a European retailer, each providing their perspectives on the benefits and potential challenges of attaining certification against a GFSI recognized scheme.Robert Prevendar, Director, Food Safety Certification Systems, NSF International, USAJorge Hernandez, Senior Vice President, Food Safety & Quality Assurance, US Food Service, USAGeorge Gansner, Director, Global Marketing and Business Development, Americas, IFS, USADavid Brackston, Technical Director - Food Schemes, BRC, UKLeAnn Chuboff, Senior Technical Director, SQFI, USA

8

MOBILIZING IN A GLOBAL ECONOMY

Each day food safety professionals are challenged with how to best develop, implement and maintain effective food safety programmes. PepsiCo and some of its business partners will share strategies on how they organize, activate and «make things happen» in their organizations. This session will provide insights as to how food safety professionals influence and collaborate globally shaping the structure, style and values throughout the organization.Dale Morton, Food Safety and Regulatory Affairs, PepsiCo, USAMichael Freeman, Food Safety and Regulatory Affairs, PepsiCo, USA

10:00am 11:30am

BREAkOuT 7: Social Media & Food Safety Activism – What You Need to knowModerator: Neil Marshall, Global Director, Quality & Food Safety, The Coca-Cola Company, USA

7

A WORLD WITHOuT FOOD SCIENCEIn the 21st Century, in many parts of the world, consumers are far removed from food production, yet they have opinions about the food system. In this environment, what should we be doing as food professionals to raise awareness and help consumers become more informed?Bob Gravani, Professor Food Science, Cornell University, USA

COMPARISONS OF TRADITIONAL VS. SOCIAL MEDIA REPORTING ON FOOD SAFETYSocial media has exploded in popularity and the way consumers receive information is changing. This session will look at food safety related events and how consumers receive that information to inform future risk communication efforts.Mary Friel, Food Safety and Risk Communications Manager, European Food Information Council (EUFIC), Belgium

FuTuRE FOOD DEBATES – EMOTION VS. SCIENCE (GM FOODS IN uk MASS MEDIA AS A CASE STuDY)By the year 2050, the world’s population is expected to rise to over 9 billion. At a time when feeding future populations depends on scientific advancements, there appears to be a growing fear of scientific techniques. Using Genetically Modified foods as an example, how do we bridge the gap between hope of food science and the fear of food science?Fiona Fox, Chief Executive Officer, Science Media Center, UK

10:00am 11:30am

BREAkOuT 8: Manufacturing Technologies and VerificationsModerator: Donna Garren, Vice President, Regulatory and Technical Affaires, American Frozen Food Institute, USA

8

ExTENDING SHELF LIFE & MINIMIZING PRODuCT WASTEThe industry is struggling to make shelf life longer in order to minimize product waste. While this approach makes sense from an economical and environmental perspective, underneath the very idea of longer shelf life lies a potential conflict with the concept of food safety: making shelf life longer can also means increased risks. How do we as an industry – including manufacturers and retailers, all the way to the consumer – address this conflict? What are the latest technologies enabling to reconcile these two concepts today and in the future? This session will showcase the difficulties when tackling this problem but also practical solutions that have been recently developed.Takashi katayama, Director, Teraoka Seiko Co., Japan

BRAND PROTECTION – HOW YOuR MICROBIOLOGY LABORATORY CAN SAVE YOu TIME AND MONEYWhether you are a local, national or global producer or seller of foods, it is important to protect your image or “Brand”. For companies producing or selling fresh produce or other non-sterile ready-to-eat foods this image can be protected and the probability of a food safety related outbreak reduced by an effective microbiological testing program including regular process control monitoring combined with pathogen verification testing of finished products.Stan Bailey, Director, Scientific Affairs, bioMerieux Industry, USA

MINIMALLY PROCESSED MANuFACTuRING TECHNOLOGY IN PRODuCING TRADITIONAL AND HIGH QuALITY FOODSThrough the strategic use of product certification, De Cecco has been able to ensure excellence in food safety, product and technology. The secret has been to adopt a 100-year-old recipe to continue to guarantee the best quality standard as well as organoleptic excellence in the final product. Of course processing delicate ingredient and matching processes with the product does not come without challenges and technical solutions which you will hear about during this session. Bonifacio Sulprizio, Director Quality Assurance, De Cecco, Italy


THE IMPORTANCE OF ENVIRONMENTAL MONITORING PROGRAMSExplore key reasons to have Environmental Monitoring Programs; how to effectively diagnose, correct and prevent environmental contamination of food during processing (Trend Analysis and Root Cause Analysis). Review case studies on companies who had HACCP and environmental monitoring programs but discovered after a recall that there were some missing pieces in their food safety management programs.kevin McGoldrick, Director, 3M Food Safety, Central & Eastern Europe, Middle East & Africa, Austria

10:00am 11:30am

BREAkOuT 9: The Role of Behavior and Culture in Food SafetyModerator: Laura Dunn Nelson, Director, Industry Relations, Alchemy Systems, USA

SuCCESSFuL TOOLS TO CREATE POSITIVE BEHAVIORS IN THE WORkFORCE The complexity of the food industry extends to the ever-changing workforce forcing companies to revise their training protocols to address the growing barriers and create a true food safety culture. How are global companies truly changing behaviors to create a food safety culture that reduces negative behaviors and reduces food safety risks?Esmeralda Garcia, Training Supervisor, OSI Industries, LLC, USA

9FOOD SAFETY TRAINING INITIATIVES ON A GLOBAL SCALE: RESuLTS OF A WORLDWIDE STuDYEmployee training has progressed from annual training of standard courses like GMPs and Sanitation to repetitive training on a wide variety of topics and concepts – many specific to the plant. Manufacturers now understand that training and testing employees on their comprehension is only part of the training process and many want to collaborate to understand best industry training practices and their impact on their business. Campden will present the results from a new survey including small, medium and large processors and manufacturers in all segments of the food industry across more than 70 countries that tackles the growing industry appetite for successful food safety training protocols.Bertrand Emond, Head of Membership and Training, Campden BRI, UK

FOOD SAFETY CuLTuRE AND BEHAVIOuRAL CHANGE – ONE YEAR ONLast year this theme was explored extensively and we looked at how new approaches to assessing exposure to risk from human behavior through online assessments have been developed, along with targeted interventions, including providing the right tools for the job, ‘carrot and stick’ incentives and training. These, it was said, can be a powerful and cost effective way of ensuring a culture of continuous food safety. One year on, the proof of the pudding is in the eating. What has been achieved? What are the costs? And what are the measurable benefits? NSF explores the results of real projects together with companies that have put the theory into practice.Dan Fone, Business Development Director, Global Food Safety Division, NSF International, UK

CONSuMER FOOD SAFETY: GLOBAL INTEREST AND INDIVIDuAL REALITIESFood safety education is a priority for many government agencies, but understanding what consumers do is key to developing appropriate education programs. However, interest in, and concern for food safety varies around the world. Differences in food safety attitudes and habits on four continents: North America, South America, Europe, and Asia will be discussed. Specific behaviors will be explored in-depth using a comparison of urban and rural consumers in the U.S. and Korea. Examples of using observational methods to study actual food safety behaviors will also be discussed.Edgar Chambers, Distinguished Professor and Director of the Sensory Analysis Center in the Department of Human Nutrition, Kansas State University, USACo-authors:Sandria Godwin, Professor, Tennessee State University, USADelores Chambers, Company: Kansas State University, Professor, USA

11:30am 12:00pm COFFEE BREAk


12:00pm 1:50pm

PLENARY: Food Safety 2020 – The FutureModerator: Mike Robach, Vice President, Corporate Food Safety and Regulatory Affairs, Cargill, USA

12:00pm NEW PuBLIC-PRIVATE REGuLATORY PARADIGMS FOR THE 21ST CENTuRYPanel discussion of regulatory leaders from various countries/regions of the world about the need for greater collaboration between the public and private sectors to advance food safety.Hans Beuger, Senior Public Health Officer Food Safety, Netherlands Food and Consumer Product Safety Authority (NVWA), The NetherlandsNeil Bouwer, Vice-President of Policy and Programs, Canadian Food Inspection Agency, CanadaTerry Donohoe, Head of Strategy and Policy, Chemical Safety Division, Food Standards Agency (FSA), UKNuri Gras, General Secretary, Achipia, ChileZhigang YANG, Deputy General Director, Registration Department, Certification and Accreditation Administration, ChinaMichael R. Taylor, Deputy Commissioner for Foods, FDA, USA

12:30pm VIDEO: “DELEGATE PERSPECTIVES ON THE GLOBAL FOOD SAFETY CONFERENCE 2013 IN BARCELONA ”Sponsored by 3M

12:35pm BEYOND BENCHMARkING - THE FuTuRE OF GFSIWith new and emerging food safety challenges on the horizon, how will GFSI play a role in addressing future food safety challenges? This session will provide an insightful discussion and call to action for GFSI to move beyond traditional benchmarking.Hugo Byrnes, VP, Product Integrity, Royal Ahold, The Netherlands

1:00pm IDENTIFICATION OF FuTuRE FOOD SAFETY RISkSFood safety is in a continual state of change, due to the emergence of new foodborne pathogens, changes in population demographics, and new food production technologies. How do we, as a profession, better anticipate new or unknown food safety risks? Terry Donohoe, Head of Strategy and Policy, Chemical Safety Division, Food Standards Agency (FSA), UK

1:25pm THE OTHER INCONVENIENT TRuTH, A POTENTIAL GLOBAL CRISIS OF FOOD, LAND, & WATERAs the international community focuses on climate change, are we ignoring a more pressing crisis related to food, land, and water? A fascinating discussion on the future of food, land, and water and its implications to food safety with a final “call to action”.Jonathan Foley, Director of the Institute on the Environment (IonE), University of Minnesota, USA



FoCuS: SpotlIGHt oN tHe GFSI Global marketS proGramme at tHe Global Food SaFety CoNFereNCe

the project between UNIDO and AEON is only one example of how the food industry is collaborating with key organizations to implement the GFSI Global Markets Programme in various

parts of the world and drive continuous improvement in food safety management systems. Building on sessions held at previous conferences, delegates in Barcelona will receive a unique insight on the AEON-UNIDO project as well as others during the dedicated breakout session “GFSI Global Markets Capacity Building Programmes in Emerging Markets: Roadmap to Safer Food and Market Access”. This session will be moderated by the GFSI Global Markets Manufacturing Technical Working Group Chair, Tatiana Lorca of Ecolab and will also feature a case study from the Argentinian Association of United Supermarkets and The Consumer Goods Council of South Africa.

In addition, a plenary session entitled “Local to Global” and moderated by GFSI Global Markets Technical Working Group Chair Marc Cwikowski of Coca-Cola, will feature another practical case study from Iván Baez of Eman, a liquor supplier from Chile. Iván will present the journey that his company went through in implementing the GFSI Global Markets Programme and the benefits they drew from the experience. This session will also feature a video sponsored by 3M on a similar programme in Argentina.

do not miss:thursday 6th march: 12 - 1:45pm

plenary SeSSion "loCal to Global"

thursday 6th march: 3 - 4:30pm

breakout SeSSion 3 "GFSi Global marketS CapaCity buildinG proGrammeS in emerGinG marketS – roadmap to SaFer Food and market aCCeSS"

malaysian Case Study: Global marketS proGramme launCHed in malaySia by unido and aeon

KUALA LUMPUR, 15 January 2013 – Japan’s biggest retailer, AEON, and the United Nations Industrial Development Organization (UNIDO) have launched a programme that aims to increase safe and sustainable sourcing, and business linkages between AEON and its suppliers in Malaysia.

The focus of the programme will be on food safety requirements, and participants will undergo a series of training and mentoring sessions to implement effective food safety systems in line with a programme developed by the Global Food Safety Initiative’s Global Markets Protocol.

The programme will benefit Malaysian small and medium-sized enterprises and farms, and local communities where suppliers operate, as well as consumers. It will not only give local suppliers access to new markets, but will also bring about important improvements in the areas of quality and food safety at the local level and will help suppliers to increase productivity and implement best international practices.

The programme is a public-private partnership, jointly supported by UNIDO and AEON, which will be implemented in Malaysia with the support of Malaysia’s Ministry of International Trade and Industry, SME Corp. Malaysia and other local institutions, such as the Department of Islamic Development (JAKIM), the Ministry of Health, the Halal Industry Development Corporation, the Standard and Industrial Research Institute of Malaysia and the Federation of Malaysia Manufacturers. With 25 suppliers participating initially, the programme will be extended to 100 suppliers by 2015.

Photo 2. Malaysian Minister of International Trade and Industry, Y.B. Dato’ Sri Mustapa Mohamad, endorsed UNIDO-AEON project at an official launch ceremony

Read full press release here

GLOBAL MARKETSPROGRAMME


Chilean Case Study:SaFer Food For better buSineSS - iván báez m., partner and General manaGer, eman, CHile

Producing safe food is not only a legal requirement and the right thing to do, but it can result in better business. Come hear a real-world case study from a food manufacturer on how their pursuit of a GFSI benchmarked scheme has to only improve the safety of their food, but also enhanced quality, productivity, and opened up access to others customers and markets.

Eman is a success story - a Chilean based innovative cream liqueur producer and a supplier to Walmart Chile since 2006. The company was founded in 2003 by a passionate food engineer Iván Báez whose devotion to product research and development lead him to the creation of a novel formula for alcoholic cream emulsions.

Iván Báez M., Partner and General Manager of Eman, will share with you in detail his company’s path to achieving certification against one of the GFSI’s recognised schemes.

Eman’s advancement towards certification was based on the Global Markets Programme’s step by step model for manufacturing. Between 2009 and 2011, Eman put in place an action plan involving every single employee in order to achieve full certification. Improved product quality, increased sales and diversification of retail clients are only some of the many tangible results that Eman enjoys since they completed their path to certification.

deleGate teStImoNIalS“Looking forward to the conference in Barcelona in March! The interesting and balanced programme and detailed presentations together with the excellent overall arrangements are greatly appreciated.” “This Conference provides

a global forum to get all stakeholders on the same page on important topics in order to enhance food safety.”

“Excellent high level exchange of strategic food safety information .”

“This conference is priceless - the knowledge that you walk away with allows you to apply it right away in your day to day work!”

“The best global event of its kind, nothing else comes close!”

“This conference helps keep your eye on what ’s coming next - trends and opportunities.”

“Global perspective - practical advice .”

“Excellent topics and speakers and opportunity to meet the decision makers.”

“Value added information and networking.”

“One stop shop!”

“Tremendous conference, excellent level of participation and a genuine feeling of shared desire to improve global food safety - I look forward to Barcelona!”


SpoNSor SeCtIoN

enhancing Food Safety and Food Security through effective packaging Solutions in a Global economyGrowing populations and rapidly escalating food demands are increasing the pressures on our food supply chains to meet both local and global needs. This has given rise to food security concerns about having access to adequate food supply, providing safe and nutritious foods, while minimizing the amount of food that spoils or is wasted. A number of companies and organizations are working hard to devise approaches to address these pressing issues by developing and implementing innovative packaging solutions that bring value to the food supply chain.

Although often overlooked in food safety and food security discussions, packaging plays a key role in enhancing the security of perishable food products. By preserving and protecting the resources invested in delivering food products from the farm to the fork the overall sustainability of the supply chain is increased. Packaging protects more resources than it consumes and can help to ensure the safety of the packaged food products, thus bringing economic, environmental and social benefits.

Over the last several years, Sealed Air has pioneered and introduced a number of innovative approaches to extend our food supply, enable food distribution and increase food safety. Several examples of Sealed Air’s innovative developments include:

► Active Packaging Materials. Through the use of active packaging technology, the quality life of fresh, perishable foods can be increased. Through innovations such as oxygen scavenging packaging, fresh products can be distributed further and freshness maintained longer by retarding mould or microbial growth on products such as fresh pasta, processed deli meats or snacks & nuts.

► Advanced Sealants. High performance, polymeric sealant materials are used to create tough, leak-proof seals on flexible and rigid packaging materials. These hermetic packaging designs have been demonstrated to provide significant benefits for products such as fresh poultry, where it has been demonstrated to provide a barrier to micro-organisms and significantly reducing risk of cross contamination.

► High Pressure Processing. The use of flexible packaging materials can be used together with non-thermal pasteurization processes such as high pressure processing. These processes have been shown to inactivate bacteria, spores and enzymes while maintaining fresh food quality. Applied to fresh meats, juices and produce, safety of products is increased while extending shelf life and enhancing product quality life.

► Temperature Monitoring. Real-time temperature monitoring of refrigerated supply chains helps to ensure the integrity of the cold chain for fresh food distribution. By tracking temperatures through remote monitoring, distribution issues can be addressed and food quality preserved. In addition, by knowing the temperature history of distributed products, residual quality life can be estimated for effective inventory management.

In a world with growing demands for increased food security, overall effective food safety measures play a key role in protecting the food supply chain, preventing food waste, and improving overall food safety. Effective food packaging strategies based on innovative packaging solutions are an important way to bring sustainable benefits to the food supply chain. Moreover, an effective food safety system must be put in place, which includes staff training, food safety audits and compliance with HACCP and the appropriate regulatory and legal regulations. Diversey Consulting, as part of Sealed Air specializes in solutions for food safety, risk management, operational efficiency and brand protection completes Sealed Air’s food safety offering by providing from farm to fork solutions to our customers in wide variety of sectors, from hospitality to food service and retail.

do not miss: Sealed air diversey breakfast Session 1, thursday 6th march from 08.30 to 09.30am:people power - nurturing talent to drive economic value creationintroduced by: Catherine François, Global Risk Management Director, Sealed Air, France

moderated by: werner linders, Director Diversey Consulting Europe, Sealed Air, Belgium

Presented by: Joe Smithwick, Retail Food Safety Manager, CP-FS, Target, USA


the wonderful world of supply chain managementFood safety, quality and sustainability depend on every link from farm to fork. this is the world of supply chain management. How can we make it wonderful?

Consumers all over the world increasingly demand food products that are of high quality, safe and sustainably produced. Simultaneously, we are at risk of depleting the natural resources that we depend upon to feed a continuously increasing world population. If we do not change the way food is sourced and produced, we will need three copies of planet Earth within the next 40 years to feed the growing population. Action must be taken and demands placed on the entire supply chain in order to meet consumer demands while also catering for future generations.

Globalization is making the food supply chains increasingly complex and difficult to manage. The complexity poses new challenges to food manufacturers working to control their supply chain to ensure safe and sustainable food, and to be able to trace products back to their sources.

ensuring trust

Surveys show that trust across supply chains is low. Managing your supply chain means implementing a system that ensures that you can trust your suppliers to operate in a safe, sustainable and responsible way. Your challenge is to make sure that the product you lead to market only originates from sources that ensure minimal environmental, health and safety impacts for employees and surroundings, while maintaining quality and contributing to a safe end product.

Supply chain management starts by mapping the risks so that you know where they are and can handle them. Address the weakest link in your chain, and work your way along until you can control all of your risks.

integrated supply chain management

To be able to control all risks you need to address every issue in an integrated manner. Supply chains cannot be managed piece by piece. You need to control safety, quality, ethical aspects, environmental issues (water usage, carbon footprint and biodiversity), animal welfare and more – all at once. You have to design a robust supply chain management system that makes it possible to effectively evaluate the suppliers. Communicate what you expect and demand. Supplier risk prioritization, third party audits, assessments and certification can be valuable tools.

Supply chain management is complex and not an easy task to handle. However, to be a credible and trustworthy brand that provides food products that consumers see as a safe and better choice, you need to know where they come from and understand their journey. By implementing proven tools and methods you can experience the wonderful world of supply chain management.

We have dedicated our breakfast session during the 2013 Global Food Safety Conference to the wonderful world of supply chain management. Join this session to hear our thoughts and learn first-hand from our customers how they are working to overcome challenges.

do not miss: dnv business assurance breakfast Session 2, thursday 6th march from 08.30 to 09.30am:the world of Supply Chain managementmoderated by:Stefano Crea, Global Director, Food and Beverage, DNV Business Assurance, Italy

kathleen wybourn, Director, Food and Beverage, US & Canada, DNV Business Assurance, USA

presented by: dave Calvin, Associate Director Quality Programs and Government Affairs, Heinz North America

mark overland, Director Global Certification, Cargill, USA

dave wankowski, Food Safety and Quality Audit Director, Kraft Foods, USA


lrQa highlights benefits of GFSI-based approach to packaging safetyThe Global Food Safety Initiative (GFSI) is fundamentally changing the way in which organizations manage their food safety risks. A management systems based approach that focuses on systems and processes, rather than checklists, is providing stakeholders with confidence in food supply chains.

The risks that the global food supply chain faces are not limited to food ingredients; packaging is increasingly an area of focus. Gallo Glass Company has taken a pre-emptive course of action by implementing management systems and having them independently certified. This helps the company to ensure that they are identifying and mitigating potential risks. Gallo Glass started their management systems journey in 2004 with the implementation of ISO 9001, the global Quality Management System (QMS) standard. Since that

time, they have added ISO 14001, the global Environmental Management System (EMS) standard and ISO 22000, the

global Food Safety Management System (FSMS) standard.

The Hazard Analysis and Critical Control Points (HACCP) plan was

used as the foundation for food safety certification. Gallo Glass now operates an integrated

system that incorporates ISO 9001, ISO 14001 and ISO

22000.

Sukhveer Sandhu, Sr. Quality Manager at Gallo Glass commented, “Gallo Glass has a long-term commitment to a sustainable GFSI approach to managing our food safety risks at every level of our business. LRQA’s assessors have shown a high level of understanding for food safety as well as in-depth understanding of both our business and our supply chain.”

Andrew Smith, President, LRQA, Inc., added, “Gallo Glass has continuously demonstrated leadership in all aspects of risk management. Their management systems are directly linked to their overall strategy, demonstrating an organizational commitment to driving food safety across their global supply chain.”

LRQA will be hosting a breakfast session presentation at the Global Food Safety Conference in Barcelona on March 7th. The agenda

of the session will include best practices on implementing and assessing food safety management systems, the importance

of a process-based approach to identifying and mitigating risks and the relevance of ISO 22000 to the packaging industry. A

question and answer session will feature Mr. Sandhu, Mr. Cor Groenveld, LRQA Global Head of Food Supply Chain

Services and Chairman of the Foundation for Food Safety Certification, and LRQA food assessors

from the Americas and Europe. For more information, contact Alex Briggs at

[email protected].

do not miss: lrQa breakfast Session 3, thursday 6th march from 08.30 to 09.30am:Safer Food packaging for better business - Gallo Glass & lrQa followed by an FSSC 22000 update from the Foundation for Food Safety Certification Chairmanmoderated by: andrew Smith, President, LRQA Inc., USA

presented by: Sukhveer Sandhu, Senior Manager, Quality & New Product Development, Gallo Glass, USA

Cor Groenveld, Global Head of Food Supply Chain Services, LRQA and Foundation for Food Safety Certification, Chairman, The Netherlands


Horse meat scandal: Swift response Needed from retailers & manufacturersBritish retailing is engulfed in the latest food scandal with horsemeat found in economy beef burgers. The spotlight on strong and appropriate controls for your products and suppliers has never been more apparent. The scandal involves a number of leading UK retailers, manufacturers, and suppliers. This demonstrates once again that it’s not the single product or selling outlet harmed, but the brand reputation of all entities, especially retailers. The response from the retailers and manufacturers has been swift and, inevitably, extremely costly; not only is the mitigating activity expensive, but the loss of sales and brand damage is considerable.

In fact, according to data from December 2012 from Gartner, some of the key product concerns of retailers and packaged food & beverage manufacturers include: taste, flavor, nutrition, safety, regulatory compliance and packaging. Britain is not alone in having food safety issues with increasingly well-informed customers. On the global high street the entire consumer goods industry is being scrutinised like never before. Issues such as food poisoning, incorrect labelling and foreign body contamination are frequently in the news and consumer confidence in the industry is suffering. The retailers who actively promote quality-driven systems are finding more and more shoppers turning to them as they take ownership of the quality label.

The key question is what controls does the industry have in place? Trace One is the industry leading solution provider for quality management systems for the entire retail and food & beverage industry. With

over 15 years’ experience in supporting retailers, manufacturers and suppliers in their management of the complete food and noon-food supply chain, Trace One will be presenting the “Next Generation of Private Label PLM” at the Global Food Safety Conference, Barcelona in March 2013. The solutions provide for a collaborative environment for all companies within the supply chain to manage product information, formula/recipe management, specifications, product testing information and supplier audits. Using efficient workflow processes companies can collaborate to ensure products are launched efficiently and most importantly safely. Retailers and manufacturers are benefiting from having system-managed checks in place and providing visibility throughout the process (see process image below).

A recent review of the constituents of a US beef burger found meat ingredients from 4 different sources which highlight the challenges international companies have with managing products made from raw materials sourced around the world. Trace One is working with one of

America’s leading retailers, Walgreens, and we will be hosting a presentation by Alain Turenne (Walgreen’s Director Product Integrity) looking at how a successful retailer manages this complex issue.

Visit Trace One at booth 11 and 12, to meet with our industry experts to discuss your issues and how our market-leading solutions can support your business. We would also be delighted to see you at the Thursday breakfast session to see Walgreen’s presentation and afterwards to discuss the issues raised.

do not miss: traceone breakfast Session 4, thursday 6th march from 08.30 to 09.30am:private label Quality management: information from multiple Sourcesmoderated by: Jérôme malavoy, Founder & CEO, Trace One, France

presented by: alain turenne, Director - Product Integrity, Walgreen, USA


listeria monocytogenes in retail delis – prevalence, trans-mission, & Control Strategies Listeria monocytogenes is an important pathogen in our industry, responsible for serious illnesses and deaths annually. However, very limited research has been conducted in the food service arena to identify where and how these bacteria may be able find harborage points and survive at the food service level. This breakfast session will share the findings of a very significant study that has been conducted over the past several years in actual deli departments of U.S. grocery stores.

Control of Listeria monocytogenes represents a particular challenge for the ready-to-eat (RTE) food industry due to the common presence and persistence of L. monocytogenes in virtually all environments along the food continuum. The 2003 L. monocytogenes risk assessment identified RTE deli meats as the food vehicle responsible for most human Listeriosis cases. The U.S Department of Agriculture’s Food Safety Inspection Service (FSIS) and The US Food and Drug Administration interagency Retail L. monocytogenes Risk Assessment suggests that up to 83% of human Listeriosis cases linked to RTE deli meats may be attributable to products contaminated at retail, possibly explaining in part why the frequency of human cases has not declined as expected. However, only limited input data were available during development to inform these models and risk assessments, which will guide future policy decisions pertaining to L. monocytogenes controls at retail and in the retail environment.

The purpose of this session is to update stakeholders on recent studies conducted to investigate L. monocytogenes prevalence, persistence, and transmission in retail deli systems and to highlight efforts to control this pathogen. Specifically this session will highlight very recent studies aimed to characterize L. monocytogenes in retail delis as well as complimentary efforts to control and/or eliminate it from food and non-food contact surfaces (e.g., deep cleans).

The session will be moderated and co-presented by Tom Ford of Ecolab, who participated in the study, as well as Dr. Haley Oliver of Purdue University, who was the lead scientist of the study. Dr. Oliver will present her study which was conducted over 5 phases and included the evaluation of more than 30 grocery stores. Together Mr. Ford and Dr. Oliver will discuss the challenges and successes uncovered as a part of the study. There will also be a question and answer component, so attendees can gain insights directly from the two presenters.

do not miss: ecolab breakfast Session 5, Friday 8th march from 08.30 to 09.30am:listeria monocytogenes prevelance and Control at retail delispresented by:tom Ford, VP Food Safety, Ecolab, Inc., USA

Haley oliver, Professor, Purdue University, USA


Securing Food Safety in a Global marketplaceGlobalisation means opportunities for the food value chain to grow and expand its reach into new markets, but it also introduces increased levels of risk to securing food safety.

As a business that seeks to meet and exceed both sales targets and standards in existing markets, how do you translate that success into new ones?

From testing and selecting the best crops, partnering with the best manufacturers and processors, transporting products safely and selling to consumers, the food value chain is driven by quality, safety and sustainability.

Expanding into and sourcing from new markets brings fresh challenges: logistical, organisational and legal. Your challenge is to achieve global excellence in food safety. To do so you need to employ competent local expertise, using specialist food safety personnel with the training and qualifications to support your business.

In a recent survey, conducted by SGS, more than 400 food industry organisations shared their views on the biggest challenges relating to managing food safety and sustainability programmes when expanding operations. The principal answer clusters highlighted a number of interesting issues:

► Maintaining a culture of food safety and improving awareness about the issues

► Achieving a commitment to quality and safety compliance across an organisation and its supplier network

► Accessing suitably qualified, trained and experienced auditors

► Acting globally, thinking locally

► Resourcing across a network

► Finding suppliers that share company values

► Keeping up to date with regulatory requirements

► Meeting the needs/expectations of diverse labour cultures

The food industry must address safety, quality and sustainability issues at the very outset of any new activity in a new territory, be it sourcing, producing or selling. Understanding the regulatory framework within which your new supply chain sources and operates is just the first step. That framework and the local operations must then be updated to reflect your corporate policies and to ensure regulatory compliance at your destination markets.

National, international and local standards must be met, but how do organisations ensure that there are sufficient qualified, trained and calibrated personnel in situ to deliver?

Multinational food producers use programmes, including the Global Food Safety Initiative (GFSI), to devise the framework against which all operations, at home or abroad, are measured. This ensures that products meet the same quality, safety and sustainability standards wherever they come from. Implementing these frameworks at a producer, manufacturer or processor level requires local expertise. Hence, organisations must develop a network of committed, trained, qualified and calibrated staff to lead the way with the introduction and enforcement of food hygiene standards to more complex

certification, and verification schemes.

Demonstrating this success to satisfy the demands of customers, stakeholders,

authorities and end-consumers requires independent third

party assessment and certification activities.

Finding qualified, trained and competent audit personnel and

implementing internationally recognised certification schemes are critical to

securing food safety.

Panelists from multinational food companies and a representative from GFSI will share their experience and views on critical factors impacting food safety at the Global Food Safety Conference in March.

do not miss: SGS breakfast Session 6, Friday 8th march from 08.30 to 09.30am:Global excellence and local expertise – Crucial Factors in Securing Food Safetymoderated by: robert parrish, Vice President Global Food, SGS, USA

panel discussion with:alejandro mazzotta, Senior Director, Global Food Safety, Campbell’s, USA

Christophe boulais, Danone Food Safety Center Manager, Danone, France

Claude wiss, Quality Audit and Verification Manager Europe, Nestle, Switzerland

bill mcbride, SQFI Regional Representative Australia/Asia, SQFI, Australia


Food Safety in Storage and distributionStorage and distribution is a critically important sector of the food industry, serving as the final link in the supply chain and connecting food producers to retail and restaurant end users. The global food supply chain relies heavily on logistics companies to ensure the safety and quality of food during storage and distribution.

Like the industry as a whole, food storage and distribution companies are committed to continually improving global food safety and reducing foodborne illness, which annually affects one in six Americans (or 48 million people) 1 and costs the U.S. $77.7 billion 2.

“Food safety is a shared responsibility and there is a strong need for an end-to-end supply chain approach to food safety. It is critical to maintain strong food safety and quality processes in each step in the supply chain. Issues that affect food safety at any link in the food chain can have an impact on public health,” says Robert Prevendar, Managing Director, Global Supply Chain Food Safety at NSF International.

Due to the complex challenges in today’s global food supply chain, forward-thinking food storage and distribution companies are undertaking certification against a GFSI recognised scheme to help ensure food safety and brand protection, minimize risk and secure new business opportunities for customers specifying supply chain partners that work within the GFSI framework.

Certification also allows storage and distribution companies to demonstrate to their supply chain partners—and ultimately major retailers and food service companies—that they are a strong partner in food safety and have quality systems in place that ensure that their service will not have an adverse effect on the safety and quality of the food products they store and transport.

Third-party certification against a GFSI recognised scheme*, including the BRC Global Standard for Storage and Distribution, IFS Logistics and SQF, will demonstrate a company’s strong commitment to safe operations and processes.

The BRC Global Standard for Storage and Distribution helps maintain product safety and integrity through due diligence in risk assessment, quality management systems, operating standards, training and hygiene. It applies to all forms of transportation and to companies storing or distributing food, consumer goods and packaging.

IFS Logistics certification helps provide customers with safe, quality food and non-food products while developing operational efficiencies in transport, storage, distribution, loading and unloading. It includes requirements for quality and food safety management systems, resource management, production processes and food defense.

SQF is a comprehensive HACCP-based food safety and quality management certification system that demonstrates a commitment to quality processes and continual improvement. SQF sets requirements for storing and transporting perishable and non-perishable foods, feed, livestock, harvested stock and food contact packaging.

On March 8, during the Global Food Safety Conference in Barcelona, NSF is hosting a breakfast session on this topic, featuring Robert Prevendar of NSF International, Jorge Hernandez of US Foods, George Gansner of IFS, David Brackston of BRC and LeAnn Chuboff of SQFI. The team will discuss the different storage and distribution standards, including perspectives from both a food logistics company and a food retailer.

*GFSI is finalising the development of key elements related to Storage & Distribution which will be included in the GFSI Guidance Document later this year. As a result, existing Storage & Distribution schemes will be able to come forward to GFSI for recognition through its benchmarking process.1 http://www.cdc.gov/foodborneburden/2 http://www.foodsafetynews.com/2012/01/foodborne-illness-costs-77-billion-annually-study-finds/

do not miss: nSF breakfast Session 7, Friday 8th march from 08.30 to 09.30am:Certification against GFSi recognised Schemes in the Storage and distribution Sectorpresented by:robert prevendar, Director, Food Safety Certification Systems, NSF International, USA

Jorge Hernandez, Senior Vice President, Food Safety & Quality Assurance, US Food Service, USA

George Gansner, Director, Global Marketing and Business Development, Americas, IFS, USA

david brackston, Technical Director - Food Schemes, BRC, UK

leann Chuboff, Senior Technical Director, SQFI, USA


mobilizing in a Global economyOne constant thing about change…is change. No matter what organization one is associated with…public, private, government, academia…change is constant. The challenge is how an organization mobilizes to best manage change.

PepsiCo and Cargill, two global giants in the food industry, are no different than any other organization. On what almost seems like a daily basis, challenges come from the many we serve and work with…customers, consumers, shareholders, suppliers, regulatory bodies, special interest groups, media, academia and many others. New ideas, different expectations, emerging issues targeting issues in the areas of Sustainability, Safety and Health and Operational Excellence seem endless.

At the center of every challenge is an opportunity to make a difference to serve consumers and communities better, faster, with great value and in a responsible way. PepsiCo and Cargill food safety professionals are tested daily to think differently how to best develop, implement and maintain effective food safety programs. At the 2013

GFSI conference, PepsiCo and Cargill will share strategies on how they organize, activate and “make things happen” in their organizations. This session will provide insights as to how food safety professionals influence and collaborate globally shaping the structure, style and values throughout the organization.

Thank you for the opportunity to share our stories and we look forward to seeing many of you bright and early one morning at the conference.

do not miss: pepsiCo breakfast Session 8, Friday 8th march from 08.30 to 09.30am:mobilizing in a Global economypresented by:dale morton, Food Safety and Regulatory Affairs, PepsiCo, USA

michael Freeman, Food Safety and Regulatory Affairs, PepsiCo, USA


the Importance of environmental monitoring and Sampling programsContent developed in collaboration with ann draughon, Emeritus Professor of Food Microbiology & Toxicology, University of Tennessee

Despite government regulations, the implementation of HACCP, and GMPs in food manufacturing sites, not many days go by without a recall or a spoilage incident somewhere around the world. Investigations often reveal that the majority of these incidents are due to some unsanitary practice or a failure to follow GMPs. Consequently, programs to validate and monitor cleaning and sanitation procedures, in and around the production area, are critically important.

Unfortunately, the effectiveness of sanitation and cleaning programs are still not routinely controlled or verified in some manufacturing sites. This is likely to change with food safety regulations being updated around the world. For example, in the US, the Food Safety Modernization Act of 2011 lists eight mandatory controls that will be expected of food processors. Five of these controls are associated with environmental monitoring, sampling and testing programs.

Environmental monitoring and sampling (EMS) is an effective program to validate your cleaning and sanitation processes and to ensure safer processing conditions. An effective EMS Program is one in which microorganisms and hazards are monitored, analyzed, and then corrected or prevented. With an EMS Program, the facility can better understand the factors affecting the occurrence of problems and focus more on prevention. One essential component of EMS Program is a well designed sampling plan, which is necessary for the facility to effectively monitor and understand the plant environment. The EMS Program should also be dynamic allowing for change when the plant’s environment changes such as construction or new production lines.

EMS data is a powerful tool as the data can be used for trend or root cause analysis, both of which are significant components of any food safety management system. Trend analysis allows us to easily follow changes in the environment over time and to correlate specific changes with problems that may arise. It may be something as simple as a new cleaning crew or a new employee. It may be a construction process that changes the plant environment or equipment that has

aged and no longer can be effectively cleaned and sanitized. Trend analysis provides a more comprehensive look at the plant environment allowing you to get in front of problems before they occur. In contrast, for root cause analysis the EMS data is used to helps us find the source of the environmental contamination or hazard. Efforts can then be focused on correcting the problem preventing reoccurrences.

In summary EMS programs are developed first and foremost to help ensure that we provide safe and wholesome food to our customers. Customers put their TRUST in food companies when they buy and they expect the foods they eat to be safe. EMS programs can also be implemented to meet regulatory requirements and to verify that existing programs are controlling hazards as described in their Food Safety Management Plan or HACCP. Finally, effective EMS programs help companies avoid product losses and costly recalls which protects and strengthens the brand of the food company.

do not miss: breakout Session 8, Friday 8th march from 10.00 to 11.30am:the importance of environmental monitoring programspresented by:kevin mcGoldrick, Director, 3M Food Safety, Central & Eastern Europe, Middle East & Africa, Austria


brand protection – How your microbiology laboratory can save you time and moneyPrecise global estimates of total foodborne bacterial illnesses are not available, but it is well documented that many million people become ill from the foods they eat each year. Preventing these illnesses is a challenge for the food industry. Whether you are a local, national or global producer or seller of foods, it is important to protect not only the consumers of your products, but also your image or “brand.” The global expansion of PulseNet and improved microbiological and epidemiology techniques make identification of foodborne outbreaks much easier, and the rapid increase in 24 hour news outlets and social media assure that the public will be alerted to these outbreaks. The image or brand of products or companies associated with these outbreaks will be negatively affected. Fresh produce and meats often account for the majority of bacterial illnesses associated with foods, but many different products and food types have been identified in recent years.

Microbiological testing alone cannot assure the safe production of food, but testing can play an important role in reducing the probability of foods contaminated with bacterial pathogens entering the commercial food supply. An effective microbiological testing program will have two components, process control monitoring and finished product verification testing.

From a microbiological perspective, process control of your production process means that the product produced on that line will be as microbiologically safe as can be reasonably achieved. Proper sanitation is the first component of process control and can be estimated in real time with ATP and more quantitatively with quality indicators such as total plate count, coliform or Enterobacteriacea. Then, it is important to know the general microbiological quality of incoming ingredients and what level of organisms one would expect in the food product if the process is under control. Quality indicators are more valuable for measuring the effectiveness of processes than testing for pathogens because they are usually present at levels that can easily be quantified, whereas, specific pathogens are usually infrequently present and when present in low numbers. Process control testing must be done over a long period of time because most food ingredients and processes have variability from day-to-day. It is important to establish a routine, statistically balanced, consistent sampling plan so that ingredients or processes that are out of expected normal variations can readily be identified and corrected.

Pathogen verification testing of finished products is the final component of a comprehensive microbiological sampling plan. Theoretically, an effective HACCP or GMP will assure control of pathogens, but it is important from both a regulatory and consumer

expectation to also have a pathogen verification testing program for finished products. Finished product verification testing should be statistically balanced and are most relevant when viewed over longer periods of time.

To meet the challenge of producing more reliable data in a cost effective manner, methods used for both quality indicator and pathogen testing need to be independently validated to work well with the product or environment type which they are being used to test. Methods should be simple and robust so that a wide variety of skill level laboratory personnel can run them with minimal opportunity for errors. Total time for sample collection, incubations, interpretation, counting and recording results should be short as possible. And, all of this as cost effectively as possible.

For non-sterile food products that do not have a terminal kill-step, or are subject to potential recontamination after the kill-step, it is a constant challenge to know with certainty that the product will have no bacterial pathogens present. An effective microbiological testing program using quality indicators to monitor process control

and specific pathogen testing to verify finished products are free of pathogens will significantly reduce the

probability of a contaminated product getting into the commercial food supply and

potentially leading to an outbreak and product recall which would damage the company’s image or

brand.

do not miss: breakout Session 8, Friday 8th march from 10.00 to 11.30am:brand protection – How your microbiology laboratory can save you time and moneypresented by:Stan bailey, Director, Scientific Affairs, bioMerieux Industry, USA


the Consumer Goods Forum would like to thank its partner and Conference Sponsors

BRonze SponSoRS

SilveR SponSoRS

Gold SponSoRS

diamond SponSoRS

platinium SponSoRS

paRtneR

pRemium SponSoRS

If you are interested in becoming a sponsor, please contact: marie-ange Houppermans: ma.houppermans@theconsumergoodsforum


Floor plan

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GLOBAL FOOD SAFETY CONFERENCE 2013

CARTAMUNDI

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TO JUAN CARLOS HOTEL

Breakout & Breakfast Sessions

Breakout &Breakfast Sessions

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D1 D2 D3 D4 D5 D6

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AIB INTERNATIONALANSIBioMérieuxBRCDELCENDNVECOLABGS1GLOBAL FOOD PROTECTIONIAFPIFSIn�nityQSInforINTERTEKLRQAMETTLER TOLEDOMICROBIOLOGICSNEOGENNSF/MICROSPERRY JOHNSON REGISTRARSSEALED AIR DIVERSEYSGSSILLIKERSPARTA SYSTEMSSQFI/EtQTERAOKATRACE ONETÜV SÜD

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the following companies are looking forward to welcoming you to their stand in the networking and exhibition area during the conference

R

If you are interested in becoming an exhibitor, please contact: marie-ange Houppermans: ma.houppermans@theconsumergoodsforum


For more information, please contact: [email protected]

GFSI Next eveNtS

one World one Safe Food Supplythe hazards in our food supply do not recognize boundaries or borders, so when it comes to food safety, neither should we. Mark your calendars now for the 2014 Global Food Safety Conference, which will be held on 26th – 28th February in sunny Anaheim, California., USA With one of the best meeting destinations on the West Coast, local attractions, and another impressive line-up of speakers and topics, it’s bound to be a one-of-a-kind, world-class food safety event.

Hope to see you there!

Frank yiannas, Vice President, Food Safety, Wal-Mart, USA and Chairman of the Conference programme committee.

GFSI_NEWSLETTER_CONFERENCE_2013_SPECIAL_EDITION.pdf

Documents

mariano rodriguez

criminal intelligence

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consumer goods

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