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Each year we bring together key stakeholders in the global food and beverage supply chain including manufacturers, suppliers, regulators, retailers and the experts that support them.
The goal of this event to share strategic insight and case study experience on internal safety practices and supply chain issues that will help protect your customers and ensure your organisation complies with the most recent legislations.
An international summit with leading speakers including:
Silver Sponsors
Managing a safe and secure global food supply chain from farm to forkThis year’s key topics include:• Food safety culture as a foundation of the industry• Ground breaking technology and innovation in food safety in the
digital era• Cybersecurity in food and beverage• Managing global supply chain: Ensuring safety and transparency• Food fraud: Meeting consumer expectations on authenticity of the
product• Nutrition reformulation programs and food safety
Gold Sponsors
Rudi van der StapGlobal Director Customer Quality Flavours
To register email registration form to [email protected] or fax +34 91 535 9804 or visit www.engevents.com/gfs2018For more information +34 91 535 7087
Marc BrouwerLead Packaging Materials
Sabine JülicherDirector Food and Feed Safety, Innovation
Madelene BrogrenFood Safety Director
Carlota Gonzalo RodriguezFSQ XQM Global Category Manager & Europe-Australia Region Category Manager
Roberto ButtiniVice President Global Quality & Food Safety and Technical Regulatory
Roel de Hoop Sales Director
Victoria CrossManaging Director
12 & 13 SeptemberHotel Hesperia Madrid
GLOBAL FOOD
SAFETY2018
13th annual summit
Hugo GutierrezVice President Quality, Safety and Regulatory Affairs
Susanna WadegårdHead of Quality Assurance, CSR, Environment and Animal Welfare
Daniel Sanchez-Paton RodriguezHead of Food Safety, Head of Integrated Management System
George Howlett CEO
Timothy Frazer MarsdenIT Supply Chain Director
Dr Martin WiedmannGellert Family Professor in Food Safety, Cornell University on behalf of
Global Food Safety - Day 1: Wednesday 12 September 2018 Global Food Safety - Day 2: Thursday 13 September 2018
13:45 Case study
Food Fraud and Authenticity: Identifying adulteration vs. contamination 3 Increasing scrutiny of what we are consuming: Food and its
provenance
3 Applying appropriate constraints on labelling of produce and asking for evidence of compliance from producers
3 Meeting consumer expectations on cultural and religious demands, origins and ethical considerations in consumer choice
3 Managing susceptibility and exposure to a food fraud risk through Food Fraud Vulnerability assessments and effective anti-fraud testing programs (HACCP/ TACCP/ VACCP)Susanna Wadegård, Head of Quality Assurance, CSR, Environment and Animal Welfare
AXFOOD
14:15 Partner track
New technologies and approaches to improve pathogen environmental monitoring programs 3 Importance of pathogen environmental monitoring programs (PEMs)
in the prevention of pathogen contamination in food processing facilities
3 How environmental testing can be used for verification environmental pathogen control strategies
3 Case studies to illustrate how PEMs can help to reduce the risk of finished product contamination
3 Using new technologies in the design and implementation of PEMsDr Martin Wiedmann, Gellert Family Professor in Food Safety, Cornell University on behalf of 3M
14:45 Case study
Nutritional improvement product reformulationprogram 3 Nutritional improvement program and product reformulation plan
setup
3 Investigating strategy, challenges and results by removing, reducing or increasing ingredients from products
3 Investigating implications for quality and food safety of nutritional improvement program execution in productionRoberto Buttini, Vice President Global Quality & Food Safety and Technical RegulatoryBARILLA
15:15 Networking coffee break
15:45 Interactive case study - Part 2
Innovation and technology to embed food safety culture across the company Hugo Gutierrez, Vice President Quality, Safety andRegulatory AffairsTHE HERSHEY COMPANY
16:00 Partner track
16:15 Topic-based workshop
Exploring the impacts of food safety culture in a desktop simulation exercise with shared learning from Instinctif Partners’ project work with EFSA and food & beverage manufacturers across EuropeVictoria Cross, Managing DirectorINSTINCTIF PARTNERS
17:15 Closing remarks from the Chairperson
19:30 Networking dinner
08:15 Registration and welcome coffee break
08:45 Opening remarks from ENG and the Chairperson
08:50 Strategic insight
Food Safety Culture is not about competitive advantage, it is the foundation of any trustworthy organisation 3 Gaining credibility and establishing the trust of your customers before
a crisis takes place
3 Filling in the capability gaps by implementing transparent collaboration programs for supply chain partners, consumers, regulatory agencies as well as governments
3 Consumers are not short-sighted: Overcoming the challenge of communicating that the food is safe, although zero risk remains impossible
Madelene Brogren, Food Safety Director COOP
09:35 Partner track
The application of Business Intelligence (BI) platforms in the improvement of Food Safety Management Systems 3 The nature of Food Safety Management Systems and data
3 Potential benefits of data analytics
3 Delivery & presentation of food safety dataGeorge Howlett, CEOSAFEFOOD 360°
10:05 Case study
Limitations of transparency in the supply chain 3 Assessing the growing demand for more transparency
3 Identifying difficulties and limitations and evaluating available information and the security it provides
3 Alternatives to compensate for the demand of transparency
3 Reinforcing relationships with trusted suppliers and ensuring they operate the risk assessment programs necessary to support the consumers’ needsRudi van der Stap, Global Director Customer Quality FlavoursINTERNATIONAL FLAVORS & FRAGRANCES
10:50 Networking coffee break
11:20 Interactive case study - Part 1
Innovation and technology to embed food safety culture across the company This interactive case study will give you first-hand experience of Hershey’s innovative approach to engage all levels of employees to spread food safety culture throughout the organization. The exercise will include a story presented in the form of a short movie throughout the two days of the conference. The audience will be asked to analyze the situation and brainstorm the possible scenarios and solutions applied in their organizations. Some of the key points to be discussed include:
3 Incorporating adult learning techniques to educate leaders
3 Using behavioural base tools to build a more proactive risk mitigation strategy and enhance food safety culture across the supply chain and beyondHugo Gutierrez, Vice President Quality, Safety andRegulatory AffairsTHE HERSHEY COMPANY
11:45 Partner track
12:30 Networking lunch break
To register email registration form to [email protected] or fax +34 91 535 9804 or visit www.engevents.com/gfs2018For more information +34 91 535 7087
To register email registration form to [email protected] or fax +34 91 535 9804 or visit www.engevents.com/gfs2018For more information +34 91 535 7087
Global Food Safety - Day 2: Thursday 13 September 2018
14:20 Case study
Digital transformation: Cloud computing in food contact and materials supplier compliance management 3 Identifying and addressing gaps in the collection, validation,
storage and sharing of supplier documentation
3 Implementing and delivering the new global standard in food contact compliance
3 Qualitative and quantitative benefits: Boosting reputation and brand excellence while lowering the cost of food safety management, gaining efficiencies and reducing waste globally
3 Filling in the capability gaps by implementing transparent collaboration programs for supply chain partners, consumers, regulatory agencies as well as governmentMarc Brouwer, Lead Packaging MaterialsHEINEKEN
14:50 Strategic insight
Benefiting from emerging technologies in microbiological food safety management 3 Investigating the ongoing rise of microbiological testing tools for
detection of contaminants
3 Moving away from conventional sample testing to investing in emerging methodologies
3 Introducing sophisticated technology tools such as GCMS into industrial analysis
3 Applied science as a key driver of successful trouble shooting and resolution of contamination related issues
15:20 Case study
Cybersecurity in food security 3 The rising threat of ransomware and cyber-attacks in the food and
beverage industry
3 Protecting and defending food and drink from deliberate attack: Assessing vulnerabilities and stances regarding IT security policies and standards
3 Implementing security measures and understanding the system, the threats and the risks through mobilizing people, policies, system architecture and productsTimothy Frazer Marsden, IT Supply Chain DirectorCOCA COLA EUROPEAN PARTNERS
15:50 Closing remarks from ENG and the Chairperson Farewell coffee break and close of conference
08:15 Registration and welcome coffee break
08:45 Opening remarks from ENG and the Chairperson
09:00 Legislative spotlight
Improving the transparency of scientific studies in the food safety areaThis session will address the recent legislative initiative on giving citizens greater access to information submitted to the European Food Safety Authority on approvals concerning the agri-food chain.
Sabine Jülicher, Director Food and Feed Safety, InnovationEUROPEAN COMMISSION
09:45 Partner track
10:15 Case study
Maintaining supply while ensuring safety 3 Engaging and training suppliers in your standards for a common
understanding of safety and quality
3 What to do when suppliers fail audits and when to correct behaviour vs. when to walk away
3 Auditing as an opportunity to drive value within your organization, provide insights into operations, improving business operations and strengthening your partnerships with vendorsCarlota Gonzalo Rodriguez, FSQ XQM Global Category Manager & Europe-Australia Region Category Manager GENERAL MILLS
10:45 Networking coffee break
11:15 Interactive case study - Part 3 + Panel discussion
Innovation and technology to embed food safety culture across the company The last part of our interactive case study will include a panel discussion, in which experts from 4 different companies will be asked to analyse the situation and brainstorm the possible scenarios and solutions applied in their organizations. The audience will have the chance to take an active part by giving their feedback, sharing their thoughts and experiences and addressing their questions to the panellists. Some of the key points to be discussed include:
3 Incorporating adult learning techniques to educate leaders
3 Using behavioural base tools to build a more proactive risk mitigation strategy and enhance food safety culture across the supply chain and beyondPanel led by:Hugo Gutierrez, Vice President Quality, Safety andRegulatory AffairsTHE HERSHEY COMPANYPanellistsDaniel Sanchez-Paton Rodriguez, Head of Food Safety, Head of Integrated Management SystemCALIDAD PASCUAL
12:15 Partner track
12:45 Networking lunch break
14:00 Partner track
Safeguard compliance and traceability to accelerate innovationRoel de Hoop, Sales DirectorSPECPAGE
ENG would like to thank all who have assisted with the research and preparation of this event. In particular the speakers, sponsors and media partners who have supported the event through direct contribution. For further information, please refer to our website www.engevents.com
Thank you
To register email registration form to [email protected] or fax +34 91 535 9804 or visit www.engevents.com/gfs2018For more information +34 91 535 7087
GLOBAL FOOD SAFETY IN THE DIGITAL ERA
ENG would like to thank the following sponsors:
Global Food Safety 2018 - Hotel Hesperia Madrid - 12 & 13 September Global Food Safety 2018 - Hotel Hesperia Madrid - 12 & 13 September
Testimonials
Director of QualityBALL EUROPE Regional Quality Improvement ManagerHEINZ
EU Quality & Technical Services Director COCA-COLA EUROPE GROUP
Vice President Food SafetyKERRY INGREDIENTS
Director Safety & Traceability GS1
Group Quality, Food Safety FERRERO
Quality Management System Manager CE McCAIN
Global Quality and Food Safety DirectorMARS DRINKS
Global Quality DirectorBACARDI
Specialist Microbiology & HygieneARLA FOODS
Quality & Regulatory Affairs ManagerGALLINA BLANCA-STAR
Head of Quality Assurance FoodCOOP
Head of Food Safety CALIDAD PASCUAL
Director Quality Assurance AGROKOR
Head of Global Food SafetyBASF PERSONAL CARE & NUTRITION
Food Safety SpecialistHEINEKEN
Food Quality & Quality Assurance ManagerFRIESLAND CAMPINA
Scientific & Technical Projects Manager INTERNATIONAL NUT AND DRIED FRUIT COUNCIL
Quality Assurance Manager KING OSCAR
Director Food Safety and Consumer ConfidenceORKLA BRANDS
Quality & Food Safety Manager - R&DMARS FOOD EUROPE
Global Quality Systems ManagerCAMPARI
EMEA Food Safety & Quality Systems Director McCORMICK UK
Specialist Product Safety NORDIC SUGAR
Vice President for Category ManagementDELHAIZE
Group Technical Director2 SISTERS FOOD GROUP
Scientific Risk Assessment ManagerDANONE BABY NUTRITION
Corporate Quality Manager Process & ProductsGROUPE BEL
Quality and Food Safety Auditor AGRANA FRUIT SERVICES
Quality Standards ManagerDANONE
Great to share and listen to colleagues who have similar practical experiences.
Vice President Food Safety, Quality and Regulatory CARGILL
Excellent insights to business strategies addressing common problems.
Global Category Leader KRAFTHEINZ
Attendees at our previous summit include:
Silver SponsorsGold Sponsors
Hotel Accommodation
The Hesperia Madrid Hotel fits rights into place on the city’s most chic avenue, the Paseo de la Castellana. It’s in a business hub, only a short walk from the Natural Sciences Museum and El Corte Inglés Castellana shopping center. Steps away from Gregorio Marañón underground station for trips into the center or the airport and a 15-minute walk to Real Madrid’s stadium.
To register email registration form to [email protected] or fax +34 91 535 9804 or visit www.engevents.com/gfs2018For more information +34 91 535 7087
Crystal Sponsor
Hotel AccommodationThe conference fee does not include accommodation rates. Upon receipt of your signed registration form you will receive an email with information on how to secure your accommodation at the hotel. Please note that after 11 August 2018 rooms and rates will be subject to availability.
Global Food Safety 2018 - Hotel Hesperia Madrid - 12 & 13 September Global Food Safety 2018 - Hotel Hesperia Madrid - 12 & 13 September
Who Should Attend?This programme has been researched extensively and convened with the cooperation of senior executives responsible for global food safety and quality assurance. The executives that will realise the greatestbenefit through attendance include:Vice Presidents, Directors, Heads & Managers responsible for: 3 Food Safety 3 Quality Assurance 3 Food Risk Management 3 Quality And Safety Control 3 Regulatory Affairs 3 Traceability 3 Labelling 3 Food Technologies
Confirmation You will receive an email outlining the details two weeks before the event. For any further information please contact the Operations department at ENG.
Terms & Conditions By completing this registration form, I/we (the delegate/s) hereby agree to the following:
Cancellations ENG will not be able to mitigate its losses for any less than 50% of each individual delegate registration, even if cancelled within 1 day after booking. Cancellations must be received by mail, fax or email three weeks before the conference. In case of cancellation thereafter the full conference fee is payable. No credit note will be issued if cancellation is received 3 weeks or less prior to an event. Delegate substitutions are welcome at any time prior to the dates of the conference. If for any reason ENG decides to amend or to cancel the conference, ENG is not responsible for any costs and/or damages, such as covering airfare, hotel and/or other costs incurred by delegates. In the event that ENG cancels the conference, ENG reserves the right to provide a credit of an equivalent amount to another conference within the same sector.ENG does not bear responsibility for any conference/programme amendments and/or cancellations, such as speaker cancellation. ENG also reserves the right to change the programme as it sees fit. ENG does not provide refunds due to programme changes and cancellations. ENG reserves the right to refuse at its discretion delegates and companies wishing to attend or register for any of its events.
Business OpportunitiesA limited amount of exhibition space is also available at the forum. Sponsorship opportunities covering luncheons, evening receptions and advertising in documentation packs are also available. For further details please contact:Magdalena Galazka, Sponsorship Manager+34 91 535 7087 [email protected]
To RegisterWebsite: www.engevents.com/gfs2018E-mail: [email protected] Tel: +34 91 535 7087Fax: +34 91 535 9804
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Conference Fee Discounts valid until 22 June 2018
2 Day Fee
20% Early Booking Discounted Fee
30% Group Discount for 3-4 Attendees**
40% Group Discount for 5+ Attendees**
Documentation Pack Only
**To qualify for the group discounts these conditions apply: 3 All delegates must register on the same day at the same time 3 Delegates must be from the same company
*Discounts are not reimbursed for previously purchased tickets. Prices include the conference documentation, lunches, refreshments, the networking dinner reception and service charge but exclude hotel accommodation. 21% VAT will be charged.
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