Programme 2019

07:40 - 08:40

Registration & Refreshments

08:40 - 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.
  • Kraft Heinz has implemented consistent, comprehensive Global Food Safety & Quality Management and Improvement Processes across their supply chain.
  • 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.

08:50 - 09:25 - 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

09:25 - 10:00 - Case Studies

Safety & Compliance

Session TBC (Food Standards Scotland)

Elspeth Macdonald, Deputy Chief Executive , Food Standards Scotland

Abstract TBC

Safety & Compliance

Sustainable Food Systems – Integrating Rosemary Gardens (a hydroponic vertical farm) into a Food to Go factory

Tom Hollands, Innovation & Technical Director, Raynor Foods Ltd

Integrating this aspect of our supply chain has provided us a degree of control not possible until now – especially around food safety (such as foreign bodies, pests and chemical residues), quality (size, shape, taste and colour) and of course sustainability (zero food miles) – it is a truly disruptive industry innovation that takes local sourcing to the next level

10:40 - 11:30

iSolve Meetings & Networking Refreshments

11:30 - 12:05 - Solution Spotlights

Manufacturing & Operations

Solution Spotlight Session TBC (Safefood 360)

Abstract TBC

Manufacturing & Operations

Solution Spotlight Session TBC (Omron)

Abstract TBC

12:10 - 12:45 - 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

Where next for Food Safety

Roy Kirby, Global Director - Microbiology, Food Safety & Toxicology, Mondelēz

Promoting discussion around:

  • What is at stake?
  • What keeps me awake at night?
  • New trends and their potential impact on food safety?
  • The need for a holistic approach to risk assessment and management.

12:45 - 13:45

Networking Lunch

13:45 - 14:20 - 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

Food Supply Chain

Risk Management, Incident Response, Product Recalls

John Carter, Vice President Quality, Danone

14:25 - 15:00 - Solution Spotlights

Technology

Solution Spotlight Session TBC (SGS)

Abstract TBC

Technology

Solution Spotlight: Camfil

15:00 - 15:50

iSolve Meetings & Networking Refreshments (1)

15:50 - 16:25 - Case Studies

Manufacturing & Operations

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

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.

16:30 - 17:05 - Solution Spotlights

Safety & Compliance

Solution Spotlight Session TBC (Performance Solutions by Milliken)

Abstract TBC

Quality

Solution Spotlight (Lloyd's Register)

17:10 - 17:55 - 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

18:00 - 19:00

Evening Drinks Reception

18:30 - 20:00

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.

08:00 - 08:45

Registration & Refreshments

08:50 - 09:25 - Keynote

Leadership

Spreading a Culture of Quality

Roberto Buttini, Vice President Global Quality & Food Safety & Technical Regulatory, Barilla

  • Should it be top down or bottom up?
  • Changing colleagues’ perception
  • Tools co-design

09:25 - 10:00 - Keynote

Food Supply Chain

How we’re all Better Working Together: The Case for Co-Operation to Beat Food Crime

Andy Morling, Deputy Head of Unit Intelligence and Vulnerability Reduction Command National Food Crime Unit, Food Standards Agency

  • Food crime is a shared problem, requiring a collective solution
  • The case for maximising co-operation between the private, public and third sectors
  • Some examples of where this has worked well  - some ways in which we could do better

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 - 11:30

iSolve Meetings & Networking Refreshments

11:30 - 12:05 - 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.

12:10 - 12:45 - 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

  • General Mills -Overview of Quality & Food Safety Management program for co-manufacturing (External Supply Chain)
  • Case Study I: Build Robust Food Safety Programs & Strengthen Food Safety Culture
  • Case Study II: Sanitation Programs & Sanitary Design of Equipment ways to improve

12:45 - 13:45

Networking Lunch

13:45 - 14:20 - Case Studies

Food Supply Chain

Building a Quality and Food Safety Culture across Different Regions

Adina Creanga, Quality and Food Safety Director Europe & Asia , Bunge

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

14:25 - 15:00 - Solution Spotlights

Manufacturing & Operations

Solution Spotlight: Topic TBC

Food Supply Chain

Solution Spotlight: Topic TBC

15:05 - 15:40 - Case Studies

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

15:40 - 16:00

Networking Refreshments

16:00 - 16:35 - Case Studies

Safety & Compliance

Hygienic Cabling – Practical Research Results, by the Dutch National Committee of Safe Food Factory

Michael Evers, Member of the Executive Committee / Business Development Manager / Secretary National Committee, Niedax Group / SafeFoodFactory / EHEDG

Show more

Safety & Compliance

16:40 - 17:15 - Case Studies

Safety & Compliance

Quality

Quality – Value Added Approach

Jean-Francois Cambier, Director of Quality & Regulatory Affairs, Godiva

In many organizations, Quality team and ressources are seen as cost center, this approach through concrete examples of how Quality can contribute to add value, reduce cost while maintaining high food safety standards.

17:15 - 17:50 - Keynote

Food Supply Chain

Creating a Transparent Dairy Supply Chain

Luiz Guedes, Director Milk Quality & Food Safety, Danone

  • Dairy Supply Chain Risk and the Need for Transparency
  • The critical role of technology
  • Building transparency in the upstream milk supply chain