Programme 2019

07:30 - 08:30

Registration & Refreshments

08:30 - 08:40

Chair’s Opening Remarks

Rachid Hassairi, Global Senior Director Food Safety & Quality Management - Supply Chain and External Factories, The Kraft Heinz Company

With over 25 years’ experience in a variety of senior roles and acting as Head Global FSQ Management- Supply Chain & External Factories as part of The Kraft Heinz Company, we are once again very honoured to have Rachid Hassairi as our Chairman. He brings his strong commitment to excellence through improving organisations, teams 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 responsible for Supply Chain & External Factories 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!

08:40 - 09:15 - Keynote

Quality

Supply Chain Transparency and Integrity, Where Will it Take Us?

Anita Scholte op Reimer, Vice President Quality, Product Safety & Product Sustainability, Ahold Delhaize

Supply chain transparency is a good thing, nobody will deny this. But it also brings some challenges and needs a clear vision. It is important to have the “why” very clearly defined, to make sure transparency is effective and makes the right impact

09:15 - 09:50 - Keynote

Safety & Compliance

Session TBC (Food Standards Scotland)

Elspeth Macdonald, Deputy Chief Executive , Food Standards Scotland

Abstract TBC

09:55 - 10:30 - Case Studies

Safety & Compliance

Quality & Food Safety- A Top Priority for the Industry

Shabeek Thayyil, Director- Quality Assurance & Food Safety , Agthia Group

  • Quality & Food Safety- invisible when GOOD and impossible to ignore when BAD
  • How can Food Safety standards help to improve food fraud mitigation
  • A best practice to share - The Agthia Food Safety / Quality System
  • The evolution of QA/FS
  • Beyond manufacturing and into the consumer’s perspective
  • The Food Safety & Quality Culture

10:30 - 11:25

iSolve Meetings & Networking Refreshments

11:25 - 12:00 - Solution Spotlights

Technology

Solution Spotlight Session TBC (SGS)

Abstract TBC

Manufacturing & Operations

Solution Spotlight Session TBC (Omron)

Abstract TBC

12:05 - 12:40 - Case Studies

Food Supply Chain

Application of Blockchain in Juice Supply Chain. Enhancing Traceability Across the Juice SC. An Industry Case Study

Zoltan Syposs, Group QSE Director, Hellenic Bottling Company

Abstract TBC

Safety & Compliance

12:40 - 13:40

Networking Lunch

13:40 - 14:15 - Case Studies

Safety & Compliance

Microbiological Risk Mitigation In The Primary Processing of Plant Based Raw Materials

Matteo Campagnoli, Food Safety Microbiology Specialist , Nestlé

  • Primary processing of plant based raw materials normally involves only mild processes, such as washing, drying and steaming. There are gaps to be filled in the industry to better understand the level of food safety achieved towards pathogenic bacteria by these processes. This would allow the definition of safe process parameters to be used as critical points in HACCP plans.
  • Scientific data have been produced at Nestlé Research to better understand microbiological inactivation when technologies such as washing, drying and steaming are applied on either fresh or dried produce.
  • The scientific data generated allowed the development of Guidance booklets for washing, drying and steaming. The objective of the booklets is to communicate best processing practices for the management of the technology with respect to microbiological food safety and for designing microbiological validations.
  • The audience of the booklets is both internal and external to Nestlé. Internally they have been distributed to auditors for training and for increasing specific expertise on mild processes. Externally they have been distributed to suppliers for continuous improvement and to product associations for creating shared value.

Safety & Compliance

14:20 - 14:55 - Solution Spotlights

Manufacturing & Operations

Solution Spotlight Session TBC (Safefood 360)

Abstract TBC

Technology

Solution Spotlight: Breaking Information Silos with an Automated Food Safety System

  • Various sources, one data pool for a clearer food safety and quality image
  • Digitised record keeping improves business efficiency and makes mistakes easier to spot

14:55 - 15:55

iSolve Meetings & Networking Refreshments (1)

15:55 - 16:30 - Case Studies

Manufacturing & Operations

The Metrics That Matter in Process Control Validation

  • Relationship between validation, monitoring and verification
  • Defining the parameters and decision criteria for the validation
  • Scientifically valid experimental data that demonstrate the adequacy of the control measure

Safety & Compliance

Sustainability and Food Safety in Catering Industry: LIFE EFFIGE Project

Simone Gozzi, Integrated Systems and Nutrition Manager , CAMST GROUP

European surveys and national studies show how the market demands more sustainable products. The Life EFFIGE project is designed to meet this need through the adoption of PEF - Product Environmental Footprint, a method of computing the environmental footprint of products and services promoted by the European Commission with the Recommendation 179/2013.

CAMST GROUP experiences this method in catering sector and is involved in improving the environmental footprint and food safety of school catering services by planning strategic actions (e.g. reducing plastic dishes and cutlery) aimed to create more sustainable and safe services.

16:35 - 17:10 - Solution Spotlights

Safety & Compliance

Solution Spotlight Session TBC (Performance Solutions by Milliken)

Abstract TBC

Quality

Solution Spotlight Session TBC

  • Ultra-sensitive colour detection in the food and beverage industry
  • Automated visual inspection and removal for soft fruit
  • Advances in X-ray examination
  • Challenges in snack foods inspection

17:15 - 18:00 - Panel Discussion

Leadership

Innovation, Safety and Regulations: How do We Bring Them All Together?

Atanasios Moschos, Director of Quality, Leonidas

John Hill, Director (Fmr. Technical Director British Pepper and Spice), The John Hill Partnership

  • Bridges and common approaches for innovation and food safety
  • Understand "risks" in the innovation process
  • Drifts in the innovation process vs. Food safety

18:05 - 19:05

Evening Drinks Reception

08:00 - 08:45

Registration & Refreshments

08:45 - 08:50

Chair’s Opening Remarks

Rachid Hassairi, Global Senior Director Food Safety & Quality Management - Supply Chain and External Factories, The Kraft Heinz Company

With over 25 years’ experience in a variety of senior roles and acting as Head Global FSQ Management- Supply Chain & External Factories as part of The Kraft Heinz Company, we are once again very honoured to have Rachid Hassairi as our Chairman. He brings his strong commitment to excellence through improving organisations, teams 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 responsible for Supply Chain & External Factories 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!

08:50 - 09:25 - Keynote

10:05 - 10:40 - Solution Spotlights

Manufacturing & Operations

Solution Spotlight Session TBC (TÜV SÜD)

Abstract TBC

Quality

Solution Spotlight:Take Out the Guesswork – Characterising Flavour and Applying Sensory Science to the Assessment of Food Quality

  • Examining the key attributes that determine food quality
  • How to scientifically assess quality using analytical data and electronic tools: considering gas chromatography-olfactometry and chemical sensor technologies (electronics noses and tongues)
  • Data from various sensory methods: weighing up the various options

10:40 - 10:40

iSolve Meetings & Networking Refreshments

11:40 - 12:15 - Case Studies

Food Supply Chain

Supply Chain Management Through Effective Risk Assessments

Nemanja Vukanic, Head of Technical & Quality , Itsu Grocery

  • Robust supplier approval procedures
  • Consideration for supplier risk assessments
  • Effective product management and risk assessments
  • Food Fraud & Horizon Scanning 

Safety & Compliance

Protecting Brands by Managing the Vulnerable Dried Herb and Spice Supply Chain

John Hill, Director (Fmr. Technical Director British Pepper and Spice), The John Hill Partnership

Brands are valuable assets which continue to receive heavy investment.  However, it does not take much for a brand to quickly lose both its reputation, trust and therefore value.

John will:

  • Demonstrate the value of brands using recent case studies from within the food industry and the consequences of failure.
  • Describe the vulnerability of supply chains to fraudulent activity.
  • Use recent case studies to demonstrate the vulnerability of the dried herb and spice supply chain.
  • Demonstrate how a minor ingredient can have a significant impact upon a broad range of prepared food products.
  • Explain the type of activities which the Herb and Spice industry undertake in order to assure the Quality, Food Safety and Authenticity of its products for customers, consumers and brand owners.

12:20 - 12:55 - Case Studies

Safety & Compliance

Securing consumer safety and brand reputation in a global food scenario

Salvatore Ranchetti, Group Quality Senior Director, Ferrero

  • Define current main challenges from a quality stand point
  • Climbing the 4-steps Quality Mountain from Food Safety till Consumer Satisfaction
  • Implement a global quality system to secure a global food business

Manufacturing & Operations

External Supply Chain (co-manufacturing) Quality & Food Safety Management

Thanasis Kriaras, External Supply Chain Quality Lead EUAU, General Mills

Abstract TBC

12:55 - 13:55

Networking Lunch

13:55 - 14:30 - Case Studies

Food Supply Chain

Ensuring Safety and Quality Up-Stream in the Food Journey

Reducing ingredients fraud
Building trust in ingredients suppliers
Working with suppliers to ensure ingredient safety

Safety & Compliance

The Authenticity of Herbs and Spices

Gary Ridgewell, Head of Technical , Sleaford Quality Foods

  • Supply Chain Vulnerabilities
  • Preventative Measures
  • Verification & Detection Methods
  • Understanding Standardisation

14:35 - 15:10 - Case Studies

Safety & Compliance

Strategies to Detect and Identify Foreign Bodies

  • Right equipment vs right training to production line staff
  • Performing effective risk assessments based on likely contaminants from your supply chain
  • Creating a continuous development programme

Food Supply Chain

Moving on with Data Quality to Achieve Traceability in the Supply Chain

Jerry Tracey, Industry Manager Retail, GS1 Netherlands

Carolyn Lee Lian Yin, Traceability and Data Manager, GS1 Global Office

GS1 standards provide the building blocks needed for interoperable, end-to-end traceability systems. In 2017, we launched the GS1 Global Traceability Standard V2.0 which has defined a common framework needed to build robust traceability systems. Within this standard, the focus also includes key processes like ensuring data quality before the data is fit for various uses. Many of our members may already have or are in the process of implementing GS1 standards in their business processes but do they know how fundamental these standards are to bridge the physical and digital world?

 

This session is aimed for the following:

  • To demonstrate how standards such as open GS1 standards are the building blocks for trading partners to access, combine and analyse data from a variety of upstream and downstream sources
  • To understand the new components within the GS1 Global Traceability Standard and how it is used to build end to end traceability systems
  • Showcase a case study/sharing by GS1 Netherlands on how they locally support suppliers and retailers ensure master data quality with GS1 standards and tools

15:15 - 15:50 - Case Studies

Quality

Microbiology in a Quality Context

  • Limitations of common microbiological tests
  • Microbiology and food texture
  • Microbiology and food taste

Safety & Compliance

Public Safety Threats from Antibiotic Use

  • Threats to public health from antibiotic over use
  • Why do we use antibiotics so frequently?
  • Maintaining livestock health without antibiotic use

15:55 - 16:30 - Keynote

Safety & Compliance

What a Best-in-Class Risk Assessment Looks Like in 2019

  • How a comprehensive risk analysis differs from a hazard analysis
  • Analysing products, processes and procedures 
  • Ensuring every stakeholder in the process is involved and knows what they need to do
  • Utilising quantitative data – red flags to watch for