Registration

Session 1. Food Safety & Culture

Welcome

By John Rowley, CEO Assurance, SAI Global

Key note address – Managing Risk In A Complex Global Supply Chain

By Jill Hoffman, Director, Global Quality Systems and Food Safety, McCormick & Co. Inc., USA

LinkedIn Education Session

Morning Tea Break

Session 2. Learning from the Horticulture Industry

HARPS Updates

By Tristan Kitchener, HARPS Project Team, HARPS

Recent Outbreaks With High Risk Horticulture

By Dr. Craig Shadbolt, Biosecurity & Food Safety Compliance, NSW Department of Primary Industries
Fresh produce in Australia enjoys a reputation of being ‘clean and green’, with a significant amount of fruit and vegetables going to valuable export markets. However, horticultural commodities in Australia are increasingly recognised as sources of foodborne illness and disease outbreaks. These incidents can have a significant impact on consumer health, and lasting damage to industry reputation and market access. Industry and food safety regulators are responding to these outbreaks through a variety of programs to improve food safety from farm-to-fork.

Lunch Break

Session 3. Global & Local Regulatory

Importing Requirements in USA as a Result of FSMA

By Amanda Evans – Lara, Principle Food Safety Consultant and Compliance Specialist, HACCP Mentor

This session will concentrate on providing an overview of the legal responsibilities of foreign suppliers. From good manufacturing practices and preventive controls to intentional adulteration mitigation strategies, the presentation will emphasize your FSMA compliance requirements when producing food products bound for the US market.

Review of Food Safety Management Requirements in Australia

By Michelle Robertson, Senior Food Scientist, Food Standards Australia and New Zealand

Afternoon Tea Break

Session 4. Consumer Food Trends

Consumer Demands Driving Product Innovation and Emerging Food Trends

By Mark Field, Head of Coles Brand, Coles

Hemp Foods & Food Safety , Challenges and Opportunities

By Felipe Favaro, General Manager, Hemp Foods Australia

Food Safety and Wild Harvest of Native Foods

By Paul Saeki, Kakadu Plum Business Development Manager, Indigenous Land & Sea Corporation and                   Daniel Havers, Technical Manager – Global Accounts (Retail Agrifood) APAC, SAI Global

Close & Info on Gala Awards Dinner

By John Rowley, CEO Assurance, SAI Global

Gala Awards Dinner

Registration

Session 5. Food Defense

Opening

By Maidie Wood, Global Channel Strategy Manager, SAI Global

Key note address – Pinpricks of Light – Tackling Food Crime in the United Kingdom

By Andy Morling, Deputy Head, National Food Crime Unit, London, UK

Managing Threats to the Food Chain

By Chandaka Ratnapala, Head of Quality – Fresh Food and Customer Sensory, Woolworths Group Limited

Police Investigative Perspective – Lessons Learnt

By Craig McGrath, Detective Inspector – Drug and Serious Crime Group-Major and Organised Crime Squad, Queensland Police Service

Panel Session

Morning Tea Break

Session 6. Morning Workshops

Workshop 1. Introductory/Refresher Session – Foreign Object Detection

Workshop 2. Advanced Session – Food Safety Culture

By Dr Sharon Jones, General Manager Technical, One Harvest

Workshop 3. Advanced Session – Labelling/Legislation Workshop

Workshop 4. Introductory/Refresher Session – Career Path Finder Builder

Lunch Break

Session 7. Waste & Sustainability

The Role that Packaging Plays in Fighting Food Waste

Australian Institute of Packaging

Minimising Food Waste

By Krista Watkins, Food Waste Innovator, Natural Evolution

Sodexo’s Approach Towards a Better Tomorrow

By Ria Smith, HSE Director, Sodexo

Afternoon Tea Break

Session 8. Food Fraud & Substitution (Food Authenticity)

The Modern Slavery Act. What Does It Mean To You?

By Prof. Jennifer Burn, Interim Anti-Slavery Commissioner, Director of Anti-Slavery Australia

Tightening the Net On Seafood Fraud

By Anne Gabriel, Program Director, Marine Stewardship Council

Closing Session