Food Safety Magazine, February/March 2012

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, RSFood Safety & Food Quality SubjectMatter Expert, The Kroger Co.SPONSORED BYSESSION OBJECTIVES■ Food 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 Safety 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