Learn the elements of a Food Safety Management System (FSMS) to ensure quality and safety alignment, and achieve production goals.
Learn the elements of a Food Safety Management System (FSMS) to ensure quality and safety alignment, and achieve production goals.
Learn the areas where hazard analysis and food safety plans may be vulnerable, and what pillars are needed to build a stronger food safety culture.
Hear what’s needed to mature your food safety culture to truly be audit-ready all the time, and what business benefits can you realize if done properly.
Uncover common weaknesses in verification processes to help you more accurately monitor your facility and hygiene program effectiveness.
Join food safety veteran Jeff Chilton (Vice President of Professional Services, Alchemy Systems) as he discusses smart, simple and realistic strategies that companies of any size can use to optimize their food safety and quality systems.
Join food defense expert, Rod Wheeler, as he discusses the complex mix of threats, risks, and vulnerabilities that food companies face today - including the 5 ways industry leaders are helping to better protect their people, assets, and brands.
Join Dr. David Acheson (President and CEO, The Acheson Group) as discusses key strategies in controlling supply chain risks and shares his insights on how to reduce gaps in your supply chain.
Join Scott Zimmerman, M.Sc., CP-FS (Founder & CEO, Safe Quality Seafood Associates, LLC), as he discusses best practices for producing safe, high-quality seafood, and the critical points in production that in the long-term, benefit from digitization of operational data.
Join Melanie Neumann (President of Neumann Risk Services, LLC and Executive Vice President of Matrix Sciences) as she provides insight into the current and emerging risk landscape.
Join allergen expert Paul Valder (President and CEO, Allergen Control Group) provides an overview of ‘Start Clean, Stay Clean” best practices and standards for safely managing gluten from on-farm growers to post-farm ingredient suppliers and manufacturers.
Jjoin food safety researcher Douglas Marshall, PhD, CFS (Chief Scientific Officer with Eurofins Microbiology Laboratories, Inc.) as he discusses an approach to zone 1 testing that recommends testing non-direct-contact surfaces simultaneously for pathogens and indicators.
Food safety culture is no longer a luxury or a side project: it’s a priority that helps companies avoid food safety (& people safety) accidents. Lone Jespersen cleverly uses industry case studies to teach us how to become cultural change-makers and master the 1 thing that holds most of us back.
Join Daniel Campos (Managing Partner, London Consulting Group), as he leads a discussion on best practices for implementing operational performance improvement projects that help companies quantify areas where they can enhance revenue, reduce costs, and increase profits.
Robert Peebles, Director of Food Safety at Chelan Fruit, explains how his team was able to successfully transition its entire food safety program to a paperless system, creating meaningful results for their business.
Join Mark Salimbene (Senior Director of Food Safety & Quality Manufacturing, Albertsons Companies) to learn how they successfully implemented SafetyChain Software in 18 food processing facilities across the country.
Join special guest Rod Wheeler, CEO of The Global Food Defense Institute, as he clarifies FSMA’s Intentional Adulteration rule requirements, and serves up tools that help large food manufacturers and processors identify their vulnerabilities easily — in two days or less.
Steve Hartley of Matrix Control Systems sheds light on production strategies and data management practices that drive profitability among forward-thinking food manufacturers.
Jeff Chilton, VP of Consulting at Alchemy Systems — a nationally-recognized expert in plant management, shares insights and best practices for food companies of any size to improve how they use KPIs when optimizing their operations.
