Welcome and Overview Michael Kaufman, chairman, National Restaurant Association, president, Enovo Restaurant Ventures Conference Partners
• Catherine Francois, food safety program director, CIES-The Food Business Forum
• Joshua Hittman, vice president, Gerson Lehrman Group
• Ron Wolf, CEO, Georgia Restaurant Association
9:15 a.m. - 10:15 a.m.
Multinational Solutions for Global Challenges As U.S. restaurants and retailers increasingly rely on a global market to supply produce, meat, seafood and other commodities, major chains turn to global standards to ensure food safety. Find out what drove these companies to consider international food safety standards and how the standards promote continuous improvement in the supply chain. Hear firsthand about business pressures that drive key companies to adopt global standards for their suppliers, such as the challenges of evaluating innumerable small suppliers and/or emerging markets.
• Panelist: Rick Frazier, vice president, product integrity, The Coca-Cola Co.
• Panelist: Cindy Jiang, director, worldwide quality, food safety and nutrition, McDonald's Corporation
• Panelist: Roland Vaxelaire, Carrefour Belgium, and GFSI Foundation Chairman
10:15 a.m. - 10:45 a.m.
Global Food Safety Initiative 101 Get to know CIES—The Food Business Forum, and find out how this Paris-based organization helps you prevent food safety scares and risks, provide better quality products for consumers and enhance transparency among all links in the food chain. Learn about its Global Food Safety Initiative, which sets common guidelines for food safety programs. Find out why several major retailers use the GFSI standards to ensure safe practices among their suppliers and how the initiative can help the restaurant industry.
• Speaker: Catherine Francois
10:45 a.m. - 11:00 a.m.
Networking Break
11:00 a.m. - 12:30 p.m.
Introduction to GFSI Standards (Part 1) Now that you know more about the Global Food Safety Initiative, find out more about its four food safety programs with common standards for suppliers. In this session, learn about Safe Quality Food and the International Food Standard. Discover how these programs verify whether a supplier's goods or services comply with the highest international food safety standards.
• Panelist: John Schulz, business operations director, SQF Institute, Food Marketing Institute
• Panelist: Stephan Tromp, deputy secretary general, German Retail Federation
12:30 p.m. - 2:00 p.m.
Lunch
2:00 p.m. - 3:45 p.m.
Introduction to GFSI Standards (Part 2) In the second part of this session, find out what two more food safety programs recognized by GFSI entail. Representatives from the British Retail Consortium's Global Standards and the Dutch HACCP Code share their requirements for food suppliers. Find out how those requirements help identify and resolve potential risks before food reaches restaurants or retail establishments.
• Panelist: Geoff Spriegel, standards and technical services director, British Retail Consortium
• Panelist: Cor Groenveld, global product manager, food services, Lloyd's Register Quality Assurance, Netherlands; Foundation of Food Safety Certification
3:45 p.m. - 5:00 p.m.
GFSI: Ensuring Safety Through Accreditation and Certification Walk through the checks and balances GFSI uses to validate the processes SQF, IFS, BRC and Dutch HACCP use to safeguard the food supply. Representatives from accreditation and certification agencies such as the American National Standards Institute and Silliker explain testing and auditing procedures and requirements that add another layer of confidence to the GFSI-recognized food safety programs. Find out the advantages of third-party certification and how GFSI raises the bar for the accreditation process.
• Panelist: Rena Pierami, division vice president, auditing services, Silliker Laboratories
• Panelist: Scott Cooper, vice president, government relations and public policy, ANSI
5:30 p.m. - 7:00 p.m.
Reception Network with attendees and exhibitors.
Thursday, October 23, 2008
8:00 a.m. - 8:30 a.m.
Continental Breakfast
8:30 a.m. - 9:00 a.m.
Emerging Food Safety Legislative Trends Over his 20 years as a Georgia state senator, Don Balfour has promoting legislation that helps restaurants, retailers and other business owners. As an executive for the Georgia-based Waffle House chain, he's familiar with the day-to-day challenges that keep operators awake at night. As vice president of the National Conference of State Legislators, he's on top of emerging issues around the country. Find out about new trends in food safety regulations and what changes could be coming your way.
• Georgia State Sen. Don Balfour, chairman-elect, National Conference of State Legislatures
9:00 a.m. - 10:00 a.m.
C-Suite Straight Talk: Why Food Safety Matters Join food industry leaders as they review the progress and pitfalls of food safety throughout the supply chain. In this not-to-be-missed panel discussion, C-level executives share the business case for food safety. Hear strategies they and their peers pursue to protect customers, employees and ultimately, the bottom line. Find out how the all food industry sectors can collaborate and accelerate progress to move forward.
• Panelist: Rob Beall, CEO, LEDO Pizza System, Inc.
• Panelist: Craig Miller, president and CEO, Miller Partners Restaurant Solutions
• Panelist: Daniel Halpern, Jackmont Hospitality
• Panelist: John Metz Jr., owner, Greazy Spoon Development Co.
10:00 a.m. - 10:15 a.m.
Networking Break
10:15 a.m. - 11:45 a.m.
Supply-Chain Hurdles: Produce Safety Walk through the anatomy of a foodborne illness outbreak in fresh produce with someone who’s been in the trenches. Learn more about the status of regulations to propose mandatory good agricultural practices in the produce industry, improve traceability and give the Food and Drug Administration mandatory recall authority. Plus, hear about private sector solutions, certification programs and more.
• Panelist: Tom Stenzel, president and CEO, United Fresh Produce Association
• Panelist: Reggie Brown, executive vice president, Florida Tomato Growers
• Panelist: Ana Hooper, vice president, total quality, Darden Restaurants
• Panelist: David Warnock, director, foodborne, bacterial and mycotic diseases, National Center for Zoonotic, Vector-Borne and Enteric Diseases, U.S. Centers for Disease Control and Prevention
11:45 a.m. - 12:45 p.m.
Supply-Chain Hurdles: Meat and Poultry Preventing, identifying and resolving food safety risks is particularly challenging for meat and poultry suppliers. In addition to the challenges they share with fruit and vegetable producers, meat and poultry suppliers face issues unique to their industry. Get the details from leading representatives of the American Meat Institute. Find out how a standard approach to animal welfare — using the GFSI model — benefits producers, their customers and their product. Plus, get a primer in the economics of food safety. Session organized by the American Meat Institute
• Moderator: Scott Goltry, vice president, food safety and inspection services, American Meat Institute
• Panelist: Kellye Pfalzgraf, director, animal well-being office, Tyson Foods
• Panelist: Mandy Carr, beef safety research executive director, National Cattlemen's Beef Association
12:45 p.m. - 2:00 p.m.
Lunch and Keynote Address 1:00 p.m. - 1:30 p.m. Keynote Address: Emerging Food Safety Regulatory Trends
In this working lunch, find out about food safety regulations on the horizon and how they will affect your business. Get a first-hand look at food safety regulations from an agency executive and former White House insider. A former member of the President's staff, Tevi Troy also was a policy adviser in the Labor Department and to former Attorney General John Ashcroft when he was a Senator.
• Dr. Tevi Troy, deputy secretary, Department of Health and Human Services
2:00 p.m. - 2:30 p.m.
Supply-Chain Hurdles: Meat and Poultry Find out what lies ahead from the meat and poultry industry. Discover what steps the American Meat Institute, its members and polutry producers are taking to identify and prevent future risks. Get straight talk from the "deal" of product recalls, Gale Prince, who managed thousands of recalls in his 40-year career. As regulatory affairs director for The Kroger Co. for 28 years, Prince was responsible for the safety of all food products offered nationwide through Kroger's retail stores and manufactured at the company's 42 plants.
• Panelist: Gale Prince, food safety consultant, Your Food Safety Coach
2:30 p.m. - 4:00 p.m.
Supply-Chain Hurdles: Seafood Learn about a new Health and Human Services initiative that allows third-party certification bodies to certify that farm-raised shrimp processors comply with Food and Drug Administration regulations. Find out what challenges seafood suppliers face and how best aquaculture and best manufacturing practices help ensure food safety. Session organized by National Fisheries Institute
• John Connelly, president and CEO, National Fisheries Institute
• Jeff Peterson, accredited evaluator, Aquaculture Certification Council
4:00 p.m. - 5:00 p.m.
Distribution: Supply-Chain Management Challenges Learn more about the unique food safety challenges facing your distributors. Explore innovative programs and technology that help distributors ensure food safety when planning and tracking the movement and storage of various food products -- from the time they leave the farm to the time they arrive at your operation. Session organized by International Foodservice Distributors Association
• Moderator: Jon Eisen, senior vice president, government relations, IFDA
• Panelist: Jorge Hernandez, vice president, food safety and quality assurance, U.S. Foodservice
5:30 p.m. - 7:00 p.m.
Reception Network with attendees and exhibitors.
Friday, October 24, 2008
8:00 a.m. - 8:30 a.m.
Continental Breakfast
8:30 a.m. - 9:00 a.m.
Transform Food Safety Failures to Food Safety Opportunities In this keynote session, find out how breakdowns in food safety systems can be used to your advantage. Learn how improving on mistakes can boost consumer confidence and positively impact global business.
Speaker: Tom Ford, vice president, Food Safety, Ecolab Inc.
9:00 a.m. - 9:30 a.m.
Why Food Safety Matters: The Face of Foodborne Illness Two-year-old Kevin Kowalcyk developed hemolytic uremic syndrome after eating what was believed to be contaminated ground beef from a supermarket. After his death, his mother Barbara became a food safety advocate and eventually founded the Center for Foodborne Illness & Prevention. Hear about her experience -- from gaps in regulatory framework … to breakdowns in communication of outbreak information … to potential solutions.
• Barbara Kowalcyk, food safety director, Center for Foodborne Illness Research & Prevention Sponsored by The Steritech Group
9:30 a.m. - 11:45 a.m.
Going Global: Food Safety in the 21st Century Recent foodborne illness outbreaks exemplify the cost of food safety breakdowns at all levels of the supply chain. When regulators, operators, distributors, suppliers and other food safety constituents work together, they prevent future incidents and improve the financial stakes for everyone. Find out what our key stakeholders in this important global process believe are the first steps to improve food safety at all levels of the supply chain. Discover how a state-federal regulatory system can address the global market.
• Moderator: Dr. Donna Garren, vice president, health & safety regulatory affairs, National Restaurant Association
• Panelist: Catherine Adams, president, RdR Solutions Consulting
• Panelist: Caroline Smith DeWaal, food safety director, Center for Science in the Public Interest
• Panelist: Tom Foegle, senior director, quality assurance and food safety, Brinker International
• Panelist: Todd Harrison, partner, Venable Law Firm
• Panelist: Giles Roberts, food service director, environmental health, Georgia Department of Human Resources
• Panelist: Dani Schor, senior vice president, food safety, International Food Information Council
• Panelist: Stephen F. Sundlof, D.V.M., Ph.D., director, Center for Food Safety and Applied Nutrition, Food and Drug Administration
• Panelist: Mike Taylor, health policy professor, School of Public Health, George Washington University
10:30 a.m. - 10:45 a.m.
Break
10:45 a.m. - 11:45 a.m.
Going Global: Food Safety in the 21st Century (cont'd)
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