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Day 1 – May, 22 2017 – Monday
08:00- 11:30
Heineken Factory Tour
2We are pleased to announce that on Day 1 of Food Week 2017, delegates will have an exclusive opportunity to attend a tour of the Heineken factory in Zoeterwoude. The Zoeterwoude factory is the biggest and most modern brewery of Western-Europe, and the tour will offer a complete and elaborate insight about the process and production. There are only 80 places on the factory tour, and they will be allocated on a first-come, first-served basis.

11:30 – 12:00
Registration & Refreshments
12:00 – 13:00
Networking Lunch
13:00 – 13:10
Chair’s Opening Remarks



With over 25 years’ experience in a variety of roles and with responsibility for over 90 factories globally as part of The Kraft Heinz Company, we are once again very honoured to have Rachid Hassairi (Global Food Safety, Quality and Process Improvement Director at Kraft Heinz) as our Chairman. He brings his strong commitment to excellence through improving organisations and people at the highest level.


Kraft Heinz is the fifth largest food and beverage company in the world, with eight $1 billion+ brands. To deliver on their trusted brand status, Kraft Heinz has implemented consistent, comprehensive Global Food Safety & Quality Management and Improvement Processes across their supply chain. Kraft Heinz’s vision is to be the best food company, growing a better world!


Rachid is the Global Leader for Food Safety, Quality & Process Improvement with a team distributed across the globe to mitigate Food Safety & Quality risk, lead various improvement initiatives, govern various global processes, manage change and trouble shoot where required cross functionally. As some of you may already know, Rachid is skilled at making events he chairs interactive while working closely with the audience to stimulate conversation and enhance learnings. We look forward to having Rachid back with us. Get ready for some exciting conference days!

Driving a Culture of Quality – How to Engage Your Workforce and Align Their Practices With Your Food Safety & Quality Processes



The safety and quality processes you implement will only work if the whole workforce is brought on board and engaged. As a highly human dependent industry, the single biggest cause of food safety issues is human error. It is critical that food companies train and engage their workforce effectively so that they appreciate the importance of procedures and understand the changes made. In this inspiring keynote, Mark will draw on his experiences as a leader in both the armed forces and food manufacturing, to share the common traits and approaches to leadership that businesses and the armed forces can learn from each other. The grind of operational tour and the repetition of a manufacturing environment have a significant impact on the morale and engagement of people around you, and how you handle this and respond to other unforeseen challenges are critical to establishing a winning team/business. The role of the leader in forging this culture is pivotal in the translation of words into reality.

Mark Carnaghan
General Manager
2 Sisters Food Group

13:55 – 14:25
Case Study
Food Safety
Applications of Whole Genome Sequencing in Food Safety Management

  • Understanding the basics of the technology as well as existing and future uses
  • Utilising WGS to define pathogen sources throughout the food chain
  • Latest advances in the field

Tim Dallman
Lead for Gastrointestinal Bioinformatics, National Infection Service
Public Health England

Case study
The Metrics That Matter in Process Control Validation


  • Defining the parameters and decision criteria for the validation
  • Scientifically valid experimental data that demonstrate the adequacy of the control measure
  • Differing approaches for running operations (retro-fits) and new installations
  • Statistical aspects

Anett Winkler
‎Associate Research Scientist

14:30 – 15:00
Solution spotlight
Utilising Food Safe Autonomous Vehicles to Enhance Your Food Production Facilities



The Omron Adept Mobile platform is a self-navigating Autonomous Intelligent Vehicle (AIV) designed for dynamically moving material in challenging environments that may include confined passageways as well as dynamic and peopled locations. Software and controls allow it to intelligently navigate around people and unplanned obstacles, and it can be customized for a variety applications and payloads. With a live demonstration happening around the event, learn how food manufacturing environments can take advantage of the technology.

Robert Brooks
European Industry Marketing Manager – Food & Beverage

Bruno Adam
Mobile Robot Business Director Europe

Solution spotlight
Food Supply Chain
Food Authenticity Along the Supply Chain


  • Safeguard your consumers: from primary production to the point of processing or custody transfer
  • Harmonising complex local, regional, national and international rules and regulations
  • Correct storage, shipping, packing and distribution practices
  • Strategic data gathering and collateral management

Mario Gadanho
Business Development Manager

Guy Escarfail
Vice President, Global Head of SGS Transparency-One

15:00 – 16:00
Networking break
16:00 – 16:30
Case Study
Consumer Trust & Transparency



Consumer trust is of high importance for the Retail Business and one key ingredient is transparency. But what do we mean with transparency and how does a Retailer work with it?


  • What is transparency to the consumer, retailer and supplier? – requirements from authorities and expectations from stakeholders
  • How ICA work with achieving and developing transparency by cooperation, communication and information on our products
  • Challenges and upsides by achieving transparency
  • Transparency in the future, some thoughts about where we are heading

Lena Sparring
Director of Product Safety and Quality

Case Study
Food Supply Chain
Building a Robust Global Food Safety Capacity Development Programme for Logistics Operations


  • The vision: a truly global food safety logistics programme that covers developed and emerging markets taking into consideration the individual market conditions (a market oriented food safety logistics program).
  • Step by step approach for developing a food safety management system for logistics operations
  • A program designed based on the Logistics needs and proved to have simplified and shortened the pathway to food safety certification
  • A program ensuring continuous improvement of your logistics partners in a cost efficient way

Nikolaos Bessas
Head of Global Supply Chain Quality Assurance

16:35 – 17:05
Solution spotlight
Improve Food Safety by Controlling, Monitoring and Securing Your Facilities



  • Digitising production traceability throughout the manufacturing process.
  • Offering label validation and serialization solution with device agnostic software.
  • Focusing on people and process using world class technology.
  • Providing scalable platform and template solutions with Glocal delivery and support.

Paul Alcock
Senior Technical Sales Consultant
Schneider Electric

Solution Spotlight
Utilising Software Management to Harmonise All Your Food Safety and Quality Management Processes



  • Take control of your key management processes, including CAPA and deviation management, auditing, management review, recalls
  • Making use of advanced risk assessment models, decision trees and a built-in hazard database
  • Remaining compliant against changing retailer technical standards, third party certifications, local legislation, international regulations and standards
  • Monitor your production process, product batches, material deliveries
  • Maintain your Approved Supplier List, source key documents and send questionnaires, conduct audits and risk assessments

George Howlett
Safefood 360

17:10 – 18:00
Food Supply Chain
It Affects Us All: How the Food Industry Must Start Preparing for a Future Population of 9 Billion by 2050 (Panel)


  • What measures must food companies begin to take to prepare to feed a growing population?
  • How can manufacturers guard against excessive production costs by becoming more energy-efficient and reducing waste across all sites?
  • Why will sourcing, commodity prices and cost-effective alternatives play a greater role than ever before in product formulations?

Sue Davies MBE
Chief Policy Adviser

Anton Timpers
Senior Investment Officer
FMO – Dutch Development Bank

Karl Deily
President of Food Care
Sealed Air

Toine Timmermans
Program Manager Sustainable Food Chains
Wageningen University

18:00 – 18:05
Chair’s Closing Remarks
18:15 – 19:00
Networking Drinks Reception
19:15 – 20:45
Amsterdam Canal Tour



The history of Amsterdam is intimately connected with water. Its 165 canals were created over the centuries to stimulate trade and transport and reclaim land to expand the city. They continue define the city’s landscape and in 2010 Amsterdam’s canal ring was recognised as a UNESCO world heritage site. In this relaxing end to the day, network with your fellow attendees over drinks and canapes as we cruise the city’s historical centre by boat.

Day 2 – May, 23 2017 – Tuesday
07:45 – 08:30
Registration & Refreshments

Chair’s Opening Remarks
08:35 – 09:15
Food Safety
European Commission Keynote from the Directorate-General for Health and Food Safety
09:15 – 09:55
Case Study
The Top 5 Do’s and Don’ts to Pass Your Audit First Time (Panel)



In an encore performance of one of 2016’s highest rated sessions, this informative panel will give their exclusive insights on how to best prepare for an audit, navigate the process effectively and ensure you pass with flying colours. With a practical focus on the top 5 do’s and don’ts, benefit from their tangible experience.

Bruno Sechet
Technical Director

John Figgins
Technical Specialist – Food
BRC Global Standards

Case study
Food Safety
Microbiological Risk Management in the Production of Beverages Sensitive to Microorganism Spoilage


  • How to manage microbiological sensitivity in your operations
  • Microbiological breach case study: cost of incident, lessons learned, challenges overcome
  • Incorporating microbiological sensitivity risks in to your quality by design processes
  • Microbiological standardization for aseptic PET production

Dr. Zoltan Syposs
Group QSE Director
Coca-Cola HBC

10:00 – 10:30
Solution Spotlight
Food Safety
Next Generation Sequencing Applications in Food Safety and Quality


  • High throughput Next Generation Sequencing has revolutionised many areas of biology, including our understanding of microbial genomes and populations
  • Whole Genome Sequencing (WGS) can be used to better understand bacterial contamination events
  • Metabarcoding approaches allow an understanding of microbial populations, which may have applications in authenticity
  • Untargeted shotgun metagenomics can be used to detect previously novel viruses, or identify new indicator species

Edward Haynes
Molecular Biologist

Solution Spotlight
Food Safety
The Latest Tools to Mitigate the Risk of Fraud in the Food Industry


The detection of Listeria spp. and the exclusion of L. monocytogenes are essential for the quality assurance of food. In addition to the detection of these pathogens an identification and characterization is becoming increasingly important for the food industry:

  • State-of-the-art methods significantly reduce the analysis time
  • Simultaneous detection of Listeria monocytogenes and Listeria spp. improves Listeria testing
  • Confirmatory method: MALDI-TOF as an innovative solution
  • Long-term surveillance and outbreak studies: whole genome sequencing (WGS) as the method of choice

Nicholas Krohn
Molecular Biologist
Eurofins GeneScan GmbH

1-2-1 Meetings and Coffee Break
11:30 – 12:00
Case study
Food Safety
How the FDA uses Whole Genome Sequencing for Regulatory Purposes


WGS can distinguish relationships among bacterial pathogens with such certainty that it is a powerful tool for tracing bacterial foodborne outbreaks back to their source. The larger the WGS reference database, the stronger the “leads” are when new clinical data are added. With this in mind, in 2013 the United States Food and Drug Administration (FDA) started the GenomeTrakr network with the goal of creating a public, high-resolution, diverse, pathogen database of isolates collected from food and environmental sources. As more WGS data are gathered and analytical tools developed, we anticipate significant improvements in timeliness of outbreak investigations.

Maria Hoffmann
Research Genomics Microbiologist
US Food & Drug Administration (FDA) / Center for Food Safety and Applied Nutrition (CFSAN)

Case study
Take Out the Guesswork – Developing a Sensory Science Programme for the Assessment of Food Quality


In this case study, learn how Campari built a comprehensive sensory programme from scratch to not just measure quality, but also drive a competitive advantage. Moving beyond subjective sensory evaluations to truly understand what a consumer in the market will like, Campari have used their programme to influence decision making, product development, marketing and competitive analysis.


  • Quality as more than a pure control measure
  • Exploring the Temporal Dominance of Sensations – looking at the sensory characteristics of a product over a period of time to give a more realistic profile of that product
  • Leverage sensory analysis to support marketing and sales initiatives by identifying what makes your product stand out from the crowd
  • Using sensory science for competitor analysis

Francis Scanlan
Global Technical Senior Director

12:05 – 12:35
Case study
Food Safety
Food Safety Management in an International Scenario applied to Global Food Brands



  • Ferrero case study: internal and external stakeholders in food safety
  • Food safety being the base line of a quality system made by 4 different layers (food safety, legal compliance, product compliance, consumer satisfaction)
  • What food safety is made of (physical & chemical contamination, microbiological spoilage, allergens, food fraud)
  • Proven food safety KPI examples

Salvatore Ranchetti
Group Quality Director

Case Study
Developing a Consumer Led Quality Culture


This case study starts with an opportunity to lead for an organisational quality culture, which charts the ups and downs and the stops and starts of a journey, which eventually reaches a point where green shoots can not only be seen but can also be counted. Joanne will tell the story of 2 years finding our way of from executive ideas that we need a quality culture, to defining what that is, to starting a programme, to successfully raising visibility but not seeing the results we wanted, to starting again, to refining and redefining, to the green shoots and our continuing push to convince our organisation that this new way of defining quality culture should be our mission

Joanne Quinn
Director European Quality & Food Safety
Molson Coors

12:40 – 13:10
Solution Spotlight
How Knowledge-Based Services Are Optimizing Performance and Reducing Food Waste



Food processors are under more pressure than ever before to meet growing market demands for lower prices, higher product quality and improved sustainability. Learn how new knowledge-based services, remote-monitoring innovations and vision-enabled systems are providing food processors with holistic solutions that optimize efficiency and performance, conserve water and energy, and reduce food waste.

Jean-Luc Sornay
Vice President, Global Equipment
Sealed Air

13:10 – 14:10
Networking Lunch
14:10 – 14:40
Case study
Next-Generation Food Authentication Analysis Technology


In 2017, the world-leading Wageningen University & Research institute RIKILT commence work on two EU projects detecting micro components in food (“FoodSmartPhone”) and a new type of food scanner (“PhasmaFood”). Gain incredible insight on these start of the art devices and the possibilities they present.


  • Overview of available food authentication technology
  • New technology overcoming the limits of infra-red: image analysers, visible spectrum meters, hyper-spectral cameras
  • Case study – authentication of chicken meat

Yannick Weesepoel
RIKILT Wageningen University and Research

Case study
FSMA: What Does it Mean for Exporting European Food or Feed Manufacturers to the US



  • Understanding what FSMA means to you
  • Key parts to pay attention to in FSMA to be in compliance
  • Best practice methods to meet these requirements
  • Combining your HACCP and HARPC plans
  • Adding an FSMA module to your next audit

Pamela Wilger
Assistant Director of Global Food Safety

14:45 – 15:15
Solution Spotlight
Innovative Solutions to Reduce the Risk of Product Recalls and Protect Against Reputational Damage


With ever more stringent food regulatory standards, increasing globalisation of supply chains and enhanced testing capabilities, risk management within the food and beverage industry has never been so complex. As a result product recalls are on the rise, with the number of recalls per year in the US having almost doubled since 2002. The repercussions of product recalls for businesses are serious and very costly. Financial loss is not always the main concern for businesses however, as reputational damage and loss of brand equity are also very difficult to recover from.

Huba Házos
Key Account Manager

Solution Spotlight
Food Safety
How Advanced Targeted and Non-Targeted Testing Can Help You Detect Food Contaminants, Residues and Adulterants



  • Overview of capabilities and challenges in food safety testing
  • State-of-the-art methods for identification and quantitation of residues and contaminants in foods and dietary supplements
  • Non-target analysis workflows based on liquid chromatography-mass spectrometry and infrared spectroscopy and chemometric tools

Lukas Vaclavik
Senior Scientist

15:15 – 16:15
iSolve and coffee break
16:15 – 16:45
Case Study
Advancements in Micro & Nanotechnology and their Practical Application for In-line Monitoring



Recent advancements in nanotechnology open a whole range of applications for food manufacturers to put electronics into their food supply chain. State of the art physical, biological, aroma, mechanical and chemical sensors allow measurement at previously unbelievable levels, driving the goal of continuous in-line monitoring. As sensors become cheaper and smaller, the future opportunities are limitless. This forward-looking session will analyse the technology available, and just as importantly, explore how to train it to your applications.

Carles Cane
Senior Researcher
El Centro Nacional de Microelectrónica

Case Study
Tangible Tools to Motivate and Empower Your Employees to Achieve a Culture of Safety


  • How to move into a more standardised corporate-led organisation but at the same time keep the workforce motivated, empowered, and fully accountable
  • You are either 100% compliant, or not at all – creating a culture that never accepts any failure
  • Tools to achieve this
  • Challenges of expanding capacity to meet demand while maintaining standards

Geke Naaktgeboren-Stoffels
Director QA, BG Ingredients
Royal FrieslandCampina

16:50 – 17:20
Solution spotlight
Manufacturing & operations
The Hero in Zero: A New Approach to Operational & Safety Excellence


  • Establishing the business case for change
  • Transforming the organisational mindset about cost, quality and safety
  • Optimising the system – relief from initiative weariness
  • Challenging paradigms to measure against perfection
  • Win the market through the impact of zero losses

Phil McIntyre
Managing Director
Performance Solutions by Milliken

Solution Spotlight
Food Safety
Track and Trace in Slaughterhouses – Sustainable Veal Chain




Tracing for


  • Challenges
  • Productivity
  • Promotion

Jacques De Groot
Head of Quality Assurance
VanDrie Group

17:25 – 18:15
Manufacturing & Operations
Getting Out of Silos: How a Collective Approach to Food Development Can Optimise your Product (Panel)


Bringing together leaders from various disciplines across the food industry, this panel will explore the nature of business silos in the food industry, and how a lack of communication between departments increases the risk of failures and delays. Learn how companies are breaking down these silos to optimise and accelerate their product cycles.

Christine Lodder
Global Quality Director
Danone Nutricia

Barry Calpino
Vice President – Innovation Hothouse
Mondelēz International

Dr. Zoltan Syposs
Group QSE Director
Coca-Cola HBC

Furio Suggi Liverani
Chief Technology Officer and Corporate R&D Director
illycaffè S.p.A.

18:15 – 18:20
Chair’s Closing Remarks
18.20 – 19.20
Networking Drinks Reception
19:00 – 22:30
Amsterdam Walking Food Tour


Discover Amsterdam with your fellow food-loving delegates from all over the globe on this interactive food adventure that connects you right to the heart of the city and daily life in an open, casual and creative way. Enjoy food combined with stories, culture, and a good time, while supporting the smaller family-owned businesses, enjoying stories behind them and Dutch ‘gezelligheid’ (a word loosely translated as coziness and warmth).19:00 – Introduction at Krasnapolsky Hotel
19:30 – Visit a traditional Dutch Jenever tasting house for a typical Dutch Jenever
20:15 – Starter, main dish and drink at a cozy Dutch restaurant (choice of meat, fish or vegetarian option)
21:15 – Dutch cheese and meat tasting paired with wine
21:45 – Final drink and a typical Dutch bite at traditional Amsterdam “brown bar”Tickets are €110 and the tour is strictly limited to 15 places
Day 3 – May, 24 2017 – Wednesday
08:00 – 08:40
Registration & Refreshments

08:40 – 08:45
Chair’s Opening Remarks

08:45 – 09:20
Food Safety
Next Generation Risk Assessments


  • As technology evolves and new pathogen threats emerge, so too must risk assessments move with the times.
  • Advancements in decision analysis are being made to reduce uncertainty, however there are further challenges coming down the road in relation to transparency and chronic hazards.
  • In this keynote, Roy will outline how Mondelez are developing their next generation risk assessments in reposnse.

Anett Winkler
Associate Research Scientist

09:25 – 09:55

09.25 – 09.55
Case Study
Best Practice Controls to Ensure Raw Material Delivery Compliance


  • Specification requirements to be agreed between the supplier and the manufacturing customer
  • Declarations of compliance as to the agreed specification and legal requirements
  • Utilising pre-delivery samples for testing prior to delivery
  • One stage back and one stage forward – legal requirements of identification and traceability

Gerard Chalons
Corporate Quality Manager
GB Foods

Food Safety
Understanding Consumer Behaviour to Create Confidence in the Integrity of Your Brands


  • Core principals of consumer behaviour in relation to safety
  • Engaging your consumers to provide authenticity cues that they can recognise and have confidence in the integrity of a brand
  • Supply chain considerations – working with and training third parties so they can protect brand reputations
  • Case study: looking at Chinese consumers attitudes and perceptions to food safety and authenticity of EU imports to China
  • Behaviours that people rely on in the absence of developed regulatory framework

Sharron Kuznesof
Lecturer, Food Marketing
University of Newcastle

10.00 – 10.30
Solution Spotlights
Food Safety
Complete Digital Quality Management Systems from Farm to Fork (incl. Live Demonstration)


  • Technology advances in digital quality management systems and brings up innovative solutions for food manufacturers, restaurants and retail chains
  • Gain full control over all your monitoring procedures, especially if you’re managing multiple sites by using digital quality management systems
  • Control and document all quality-relevant information and processes in one system and achieve the certainty you’re looking for

Stephanie Burchardt
Head of Business Unit Food
Testo SE & Co. KGaA

Case Study
Food Safety
Analysis and Risk Assessment of “New” Mycotoxins


  • Overview of “emerging” and “modified” fungal metabolites
  • State-of-the-art in analysis of regulated and “new” mycotoxins
  • Risk assessment and management strategies for new mycotoxins with minimal available data
  • What potential compounds are we yet to discover? New approaches to unravel the “unknown unknowns”

Professor Michael Rychlik
Chair, Analytical Food Chemistry Department
Technical University of Munich

10:30 – 11:30
1-2-1 Meetings and Coffee Break

11.30 – 12.00
Case Study
Next Generation Sequencing Techniques in Food Microbiology


  • NGS platforms
  • Analysis of spoilage microbials in two food matrices – ready to eat and canned food
  • Quantitative approaches – translating the technology
  • Limitations and challenges of NGS
  • Baselines of acceptable factory levels

Remco Kort
Professor, Microbiology & Systems Biology
VU University

Case Study
Manufacturing & operations
Act Fast: Establishing a Framework to Effectively Deal With Product Recalls



Product recalls have become an increasingly regular occurrence for the food industry in recent years. The effect can lead to not only a significant loss of profits but also the potential damaging of brand reputation.


  • How to create a time effective process to identify when to carry out a product recall
  • Assembling the recall team
  • Notifying the relevant authorities and stakeholders
  • How to minimize any potential backlash

Susanna Wadegård
Head of Quality Assurance

12.05 – 12.35
Case Study
Food Safety
Foodborne Viruses: Control Options in Food Processing


  • Emerging virus threats – an overview
  • Process validation – a challenge
  • Effect of processing technologies on viruses – both thermal and non-thermal
  • Case study – berries

Sophie Zuber

Case Study
Food Safety
Advances in Spore-Forming Pathogen Treatment and Predictive Modelling



  • Using heating and inhibition as integrated rather than separate processes
  • Extra stresses to add in your products (post-heating) to prevent the spore from growing out
  • Impact on spore-forming pathogens: Clostridium botulinum and Bacillus cereus
  • Predictive modelling developments

Frank Devlieghere
Professor – Laboratory of Food Microbiology and Food Preservation
Ghent University

12.40 – 13.10
Case Study
Food Supply Chain
Closing the Vulnerabilities of Dealing With Agents and Brokers


  • BRC issue 7 – the new standard tightening up the rules on utilising agents and brokers
  • Challenges of dealing with agents and brokers
  • Tracking products to source to remove the risk of food fraud
  • Detail required; factory source, product specification, certification of accreditation

Paul Isherwood
Head of Technical & Quality
SHS Drinks

Case Study
Food Safety
Meeting the Challenge of Modernising Food Safety Management in a Rapidly Changing Landscape


  • Considering the next 3-5 years: incoming standards and legislation globally
  • Managing food safety in a VUCA world
  • New risk management tools and systems to implement
  • New process model for managing food business operations

Takudzwa Kufa
Compliance Technical Manager
New England Seafood International

13:10 – 14:10
Networking Lunch

14.10 – 14.40
Case Study
Food Supply Chain
How to Conduct an Ethics Audit on Suppliers in the Food Industry


With an increased focussed on labour immigration from outside of Europe, and working conditions in high-risk countries, the social conduct and ethics of companies in the supply chain is a growing concern. Given the importance of consumer and media perception, code of conduct audits are on the rise. It is one thing to have your supplier sign ethics agreements, but how do you follow them up?


  • Coop’s journey – how we did it, what to avoid, and what the experience has been
  • Setting clear goals and targets – recommended KPIs and grading systems
  • Improvement programmes for non-compliant suppliers

Niklas Waren
Quality Director

Case Study
Manufacturing & Operations
Green Factories of the Future – The Achievable Dream of a 100% CO2 Neutral Production Facility



The green factory of ANJA is the first project in Europe to set the example of a completely CO2 neutral food and beverage production facility run entirely off of renewable energy. Based on a cradle-to-cradle concept, the entire production process is organized into a sustainable circuit. As the Summit explores the challenge of feeding 9bn by 2050, be inspired by ANJA’s ambitious plans.

Marc Buckley
Anja GmbH

14.45 – 15.25
Case Study
Food Safety
Harmonising Diverse Multi-Plant Operations Under a Common Corporate Food Safety Strategy


With 9 dairy factories, Milcobel is the largest dairy producer in Belgium. Undertaking a comprehensive process to implement a corporate layer of safety and quality across the different entities, all with a diverse range of products with their own history, what are the challenges of harmonisation and how are they being overcome?


    • Identifying individual entity strategies, business processes and process owners
    • Finding common ground in food analysis, risk basements, GMP, certifications
    • Developing strategy to align the entities and define processes harmonised on a group level
    • Getting people to change their habits – change management, training and communication

Denis Vande Putte
QESH & Regulatory Director

15.25 – 15.35
Chair’s Closing Remarks