®®EXHIBITOR SHOWCASETHEATRESThe Exhibitor Showcases are specialized, vendorproducedlearning areas that provide the Summitattendee with valuable information on food safetyand offer solutions you can use today from theseleading companies. Hear from Subject Matter Expertsand learn about new and exciting technologies infood safety and security.FREE to all registered attendees. Plan on attendingthese informative and valuable sessions duringyour visit to the Summit’s Exhibition Hall!WEDNESDAY, APRIL 188:30am – 9:00amEducation Floor9:00am – 9:30amEducation Floor9:30am – 10:00amEducation Floorinternationalfeaturedstandards<strong>Food</strong>IFS11:00am – 11:30amTheatre 2KEYNOTE PRESENTATIONWEDNESDAY, APRIL 1810:00 AM – 11:00 AMOscar GarrisonSPONSORED BYAssistant Commissioner, Division Director,Consumer Protection, Georgia Department of AgriculturePresident of the Association of <strong>Food</strong> & Drug Officials(AFDO)Building an Integrated <strong>Food</strong> System:How the <strong>Food</strong> Industry and Public HealthOfficials Must Collaborate to SucceedOscar Garrison is a leading, solutions oriented, forward thinking regulatorwho is a vigorous proponent of food safety. Mr. Garrison is the AssistantCommissioner, Division Director, Consumer Protection, Georgia Departmentof Agriculture and President of the American Association of <strong>Food</strong> &Drug Officials (ADFO). Mr. Garrison will present a compelling commentaryabout the challenges and implications to the food industry and regulators onthe implementation of the <strong>Food</strong> <strong>Safety</strong> Modernization Act (FSMA). Learn fromone of the country’s leading Public Health Officials on how they will need towork with the federal and private sectors on the four key parts of FSMA:■ Produce <strong>Safety</strong>■ Preventative Control■ Import Regulations■ New GMPs (Good Manufacturing Practices)You will not want to miss Mr. Garrison’s direct evaluation of what regulatorsand the industry can learn from each other and how ultimately both will needto work in unison to properly implement the <strong>Food</strong> <strong>Safety</strong> Modernization Act.11:30am – 12:00pmTheatre 112:00pm – 12:30pmTheatre 212:30pm-1:00pmTheatre 11:00pm – 1:30pmTheatre 21:30pm – 2:00pmTheatre 12:00pm – 2:30pmTheatre 22:30pm – 3:00pmTheatre 13:00pm – 3:30pmTheatre 23:30pm – 4:00pmTheatre 1THURSDAY, APRIL 198:45am – 9:15amTheatre 19:30am – 10:00amTheatre 210:00am – 10:30amTheatre 1<strong>2012</strong> <strong>Food</strong> <strong>Safety</strong> Summit
CONFERENCE SESSIONS WEDNESDAY, APRIL 188:30 AM – 10:00 AMSESSION 1HACCP to Lean, Six SigmaLean, Six Sigma or process improvement is typically done by business professionals whereHACCP is conducted by food safety professionals. This session will helping food scientistsspeak in Lean, Six Sigma language so they can be part of the process improvementmethodology conversation. Hazard Analysis & Critical Control Points (HACCP) is amanagement system in which food safety is addressed through the analysis and controlof biological, chemical, and physical hazards from raw material production, procurementand handling, to food production, distribution and consumption of the finished product.Lean, Six Sigma is a methodology that provides businesses with the tools to improve thecapability of their business processes.SPEAKERGina R. Nicholson, RS<strong>Food</strong> <strong>Safety</strong> & <strong>Food</strong> Quality SubjectMatter Expert, The Kroger Co.SPONSORED BYSESSION OBJECTIVES■ <strong>Food</strong> scientists will learn how to take HACCP language and turn it into termsof Lean, Six Sigma■ What are critical differences and benefits to a food safety professionalSESSION 2Strategies for Pre-Harvesting – Why Finished Product TestingWill Not WorkThe majority of food processors apply food safety interventions duringprocessing and verify the effectiveness of their programs through finished producttesting. The goal of implementing pre-harvest food safety interventions and testing isto minimize opportunities for the introduction, persistence, and transmission of humanpathogens earlier in the food-supply chain.SESSION OBJECTIVES■ Attendees will learn the benefits of addressing food safety interventionsand testing at the pre-harvest levelSPEAKERSSusan LinnDirector Quality Assurance,Sysco CorporationWill DanielsSr. Vice President, Operations andOrganic Integrity, Earthbound FarmGuy Loneragan (invited)Epidemiologist, Texas Tech UniversitySPONSORED BY■ What professionals should know about finished product testingSESSION 3Training for ResultsCompleting a well-executed, detailed and comprehensive needs analysis, using provenadult learning techniques in the design and development of training programs, andlinking training program results to business objectives and sound delivery techniquesare critical when training for results.SESSION OBJECTIVES■ An invaluable guide through the process of assessment■ Learn how to develop and deliver training programsdesigned to achieve real and measurable resultsSPONSORED BYSPEAKERSPeter GoodOwner, Peter Good SeminarsVictoria GriffithPresident, Griffith <strong>Safety</strong> GroupBob Custard, REHS, CP-FSEnvironmental Health Manager,Alexandria Health Dept, VAClay HoshSenior Instructional Designer, NationalRestaurant Association10:00 AM – 10:15 AM (Immediately preceeding Keynote presentation)NSF FOOD SAFETY LEADERSHIP AWARDSRecognizing individuals and companies that have demonstrated excellence in thefoodservice industry. Winners are recognized in one of eight awards categoriesincluding the major award category of lifetime achievement, which is an awardfor contributions of more than 20 years in advancing foodservice food safety.www.foodsafetysummit.com
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