Food Safety Magazine, February/March 2013

Sessions • WednESDAY, May 1SESSION 7 • 4:00PM – 5:15PMBack to the Basics: Proper Use ofPre-Requisite ProgramsStarting the production day with clean equipment and facilities remains thecornerstone of producing safe, high-quality foods. Pests must also be controlled inand around food plants. Attendees will be reminded of the important of verifyingthe effectiveness of pest control and sanitation program and the techniques, recordsand corrective actions expected by customers.SESSION OBJECTIVESn Understand the latest thinking applied to equipment and facility designnecessary to support an effective sanitation program.n Get refreshed on basic knowledge for selecting and applying cleaning and sanitizingchemicals while protecting the sanitation worker.n Learn from experts in the industry about the latest research as it relates tocleaning and sanitizing.SPEAKERSJay Ellingson, Ph.D.Corporate Director Food Safety and Quality AssuranceKwik TripErnie McCollough, Ph.D.PresidentShamrock ServicesSPONSORED BY:SESSION 8 • 4:00PM – 5:15PMSmoking Guns – Effective Food Liability ProgramsThis session will provide valuable lessons and tools on how to develop an effectivefood liability program at your company. You will hear how to protect yourselfthrough supplier/customer contracts and insurance, how to develop an effectivecustomer response team, and how to guard against exposure to legal liability asa result of contaminants and pathogens. The session also will deal with how todetermine the cause of an outbreak, deal with recalls and protect your customers.Lastly, you will hear how to get a handle on financial liability, preserve thereputation of your brand and company, and at the same time deal with the media,investigations, claims and lawsuits.SESSION OBJECTIVESn Learn from experienced professionals in the food, legal and insurance industriesn Participate in an interactive setting on how best to prepare for, respond to andresolve food liability issuesn Take away a new understanding of how to form and work with a food liability teamSPEAKERSTom PackerPartnerGordon & Rees LLPBernie StevesManaging Director, Crisis ManagementAon Risk Services Central, Inc.LIVE WEBINAR AVAILABLE!SESSION 9 • 4:00PM – 5:15PMHow to Make a Risk Based Food Safety DecisionFood Safety Professionals are constantly challenged on how to make the “right”Food Safety decision whether it is preventative in nature or responsive to aparticular situation. This session is designed to provide insights from experiencedFood Safety Professionals on how they make and communicate Food Safetydecisions. They represent various food industry segments as well as the regulatorycommunity. The format will allow for an extensive question and answer period.SESSION OBJECTIVESn Provide a forum to ask questions and share experiences to learn how Food SafetyProfessionals make decisionsn Explore how risk analysis can be used to develop and support Food Safety decisionsn Learn how to effectively communicate Food Safety decisions and recommendationsSPEAKERSSherri Dennis, Ph.D.Director of Risk Analysis StaffFDABarry Hooberman, Ph.D.Regular Policy AnalysisFDAScott Brooks, DVMDirector, Global Quality AssuranceYUM! BrandsDr. Ata (Al) BaroudiVP QA & Food SafetyThe Cheesecake Factory IncorporatedGary Ades, Ph.D.PresidentG&L Consulting Group, LLC2013 Food Safety Summit