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Agenda

Join our international and local food expert speakers and guests to explore the topic of food safety risk during this highly interactive three-day event. Together, we will shine a light on emerging risks and how as an industry we will rise to meet the challenge.

Day 1 – Wednesday 21 August 

 

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08:30 – 09:00

South Wharf

Registration

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09:00 – 10:30

North Wharf

Session 1. Food Safety & Culture

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09:00 – 09:15

North Wharf

Welcome

By John Rowley, CEO, SAI Global Assurance

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09:15 – 10:10

North Wharf

Key note address – Managing Food Integrity in a Complex Supply Chain

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

Abstract: In today’s world of complex ingredient supply chains coupled with increasing demands by consumers, customers, and regulators, managing our food’s integrity extends from manufacturing facilities to deep within the supply chain. In this session, examples will be shared on how building food safety culture can intersect with programs for managing food fraud, food defense, and sustainability.

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10:10 – 10:30

North Wharf

Build a Professional LinkedIn Presence

By Jo Saunders, LinkedIn Trainer & Speaker, Wildfire Social Marketing

Abstract: This session is designed to demystify the power of LinkedIn’s key features to build your personal and organisational brand, increase brand awareness and engagement within LinkedIn and in Google search results. This 30 minute overview will cover:
1. Crafting a professional profile – the essential elements to a well set up profile
2. Connecting – finding the right people and good practice relationship building
3. Content – build brand awareness and thought leadership

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10:30 – 11:00

South Wharf

Morning Tea Break

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11:00 – 12:00

North Wharf

Session 2. Learning from the Horticulture Industry

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11:00 – 11:20

North Wharf

The Harmonised Australian Retailer Produce Scheme Updates

By Tristan Kitchener and Belinda Millard, HARPS Management Team, Kitchener Partners & HARPS

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11:20 – 11:40

North Wharf

Recent Outbreaks with High Risk Horticulture

By Dr. Craig Shadbolt, Biosecurity & Food Safety Compliance, NSW Department of Primary Industries

Abstract: 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.

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11:40 – 12:00

North Wharf

Consumer Trends and the Importance of Sustainability and Product Safety in Modern Food Retail

By James Whittaker, Head of Quality and Responsible Sourcing, Coles

Abstract: James Whittaker will talk about the changing needs and expectations of the consumer and how retail and manufacturing businesses need to adapt to ensure they stay ahead with managing expectations around sustainability, product quality and food safety in order to ensure the future viability of their business

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12:00 – 13:00

South Wharf

Lunch Break

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13:00 – 14:45

North Wharf

Session 3. Global & Local Regulatory

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13:00 – 13:25

North Wharf

Introduction to GFSI Local Group AusNZ

By Jennifer Crawford, Supplier and Audit Compliance Manager, Coles

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13:25 – 13:50

North Wharf

Importing Requirements in USA as a Result of FSMA

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

Abstract: 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.

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13:50 – 14:20

North Wharf

Review of Food Safety Management Requirements in Australia

By Lauren Kolstad, Senior Food Safety Coordinator, Food Standards Australia and New Zealand

Abstract: Despite strong food safety management in Australia, foodborne illness remains a concern. In response, FSANZ are reviewing chapters 3 and 4 of the Code to strengthen and update through-chain food safety management requirements. The review will focus on requirements for the food service and high-risk horticulture sectors.

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14:20 – 14:45

North Wharf

Food Safety Enforcement and Compliance Trends NSW

By Ian Beer, Senior Compliance Investigations Officer, NSW Department of Primary Industries

Abstract: An overview of enforcement and reflection of food investigations outcomes. What business can do to minimise risk through due diligence.

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14:45 – 15:15

South Wharf

Afternoon Tea Break

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15:15 – 17:00

North Wharf

Session 4. Consumer Food Trends

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15:15 – 15:45

North Wharf

Consumer Demands Driving Product Innovation and Emerging Food Trends

By Mark Field, Senior Food and Retail Industry Technical and Commercial Executive

Abstract: The demands of today’s consumer are rapidly changing driven by greater travel, closer connections to food production, strengthened social awareness, desire for personalised nutrition complementing their lifestyle and a growing influence from Social media. These factors contribute to an ecosphere encouraging food innovation at pace and an opportunity to truly inspire today’s consumer. Success in fulfilling the demands will be greatly influenced by delivering on rapidly on emerging food trends and delivering meaningful innovation within a customer first culture.

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15:45 – 16:15

North Wharf

Hemp Foods & Food Safety, Challenges and Opportunities

By Felipe Favaro, General Manager, Hemp Foods Australia

Abstract: Hemp Foods Australia has been adding value to hemp seed by transforming it into hulled hemp seeds, hemp seed oil, hemp protein powder and hemp flour for human consumption in Australia since 2012 and more recently using these products as ingredient in finished products such as snack bars, frozen burgers and in the SATIVA™ Skincare range.

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16:15 – 16:45

North Wharf

Australia Native Foods – The Journey to Creating Benchmarks for Wild Harvest Food Safety

By Paul Saeki, Kakadu Plum Business Development Manager, Indigenous Land & Sea Corporation

And Daniel Havers, Technical Account Manager APAC, SAI Global Assurance, SAI Global

Abstract: Australian native foods present new superfood possibilities and unlocks a sustainable food production system through wild harvest. Creating food safety benchmarks for wild harvest and integrating native foods into mainstream supply chains presents an opportunity to grow and consolidate this food production system. Using data from recent Kakadu Plum harvests across northern Australia, the presentation will highlight the how safe wild harvest is and how it can complement mainstream food supply chains.

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16:45 – 17:00

North Wharf

Close & Info on Gala Awards Dinner

By John Rowley, CEO, SAI Global Assurance

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18:30 – 23:00

North Wharf

Gala Awards Dinner

Day 2 – Thursday 22 August

 

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08:30 – 09:00

South Wharf

Registration

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09:00 – 11:00

North Wharf

Session 5. Food Defense

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09:00 – 09:05

North Wharf

Opening

By Maidie Wood, Global Head of Food Marketing, SAI Global Assurance

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09:05 – 09:45

North Wharf

Key note address – An Intelligence Led Approach to Tackling Food Crime

By Ron McNaughton, Head of the Scottish Food Crime & Incidents Unit, Food Standards Scotland

Abstract: In this presentation Ron will give an overview of how Food Standards Scotland (FSS) and its Scottish Food Crime and Incidents Unit (SFCIU) are using tried and tested policing methods in its attempts to combat food crime impacting on Scotland. This will include information on FSS use of the National Intelligence Model, how it collects and uses intelligence and how it is developing effective working arrangements with industry and other partners. In addition, he will look at some recent work carried out by the SFCIU and future opportunities for working collaboratively in this evolving area globally.

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09:45 – 10:10

North Wharf

What 5 Minutes of Fame Cost an Industry

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

Abstract: Recently having spoken at the Global Food Safety Conference in Nice about the Strawberry tampering issue, the drastic escalation and response methods, Chandaka’s aim is to shed a bit of light into some of the challenges that were faced and overcome. His presentation will be also focusing on Social Media’s impact on the escalation of the issue.

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10:10 – 10:35

North Wharf

Police Investigative Perspective – Lessons Learnt

By Craig McGrath, Detective Inspector, Queensland Police Service

Abstract: On the 12th September 2018 the Queensland Police Service (QPS), in collaboration with the Queensland Health Department (QH) commenced investigations in relation to a suspected intentional product contamination. This investigation evolved into a multi-jurisdictional, multi-agency approach across Australia and New Zealand, with international interest. This presentation will highlight the significant response to this event, including challenges and recommendations to improve future collaborative responses involving law enforcement, government and industry.

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10:35 – 11:00

North Wharf

Panel Session

This Panel Session will include all speakers from the above Food Defense session and Day 1 keynote speaker Jill Hoffman. Moderator: Andrew Nash

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11:00 – 11:30

South Wharf

Morning Tea Break

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11:30 – 12:30

North Wharf

Session 6. Morning Workshops

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11:30 – 12:30

North Wharf/Main plenary room

Workshop 1. Introductory/Refresher Session – Food Safety Technology for Minimising Physical
Contamination

By Allen Gardiner, National Sales Manager – Product Inspection, Mettler-Toledo

Abstract: The Preventing Physical Contamination workshop will provide practical knowledge on the importance of physical contamination prevention, types of contaminants and how they occur and how to mitigate the risk of physical contamination for greater food safety. The workshop will include practical demonstrations of metal detection and x-ray inspection technologies.

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11:30 – 12:30

Parkview Room 1

Workshop 2. Advanced Session – Food Safety Culture

By Dr Sharon Jones, General Manager Technical, OneHarvest

Abstract: A positive Food Safety Culture is a commitment to changing employees behaviours to achieve safe food every day in every way. It is a business value and is not determined by one individual but rather a group of people that includes management, supervisors and all employees. In this workshop we will explore the value that a positive food safety culture can have on an organisation and identify ways of implementing such a program.

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11:30 – 12:30

Signorelli Gastronomia

Workshop 3. Advanced Session – Food Fraud Mitigation

By Sandon Adams, Managing Director, Oritain Australia

Abstract: At best, food fraud costs consumers safety and quality and brands significant money; at worst, it perpetuates modern slavery, animal welfare, and environmental sustainability issues. Supply chain transparency is essential to ending these. Discover how scientifically verifying product origin is a key tool in shining light on opaqueness in supply chains.

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11:30 – 12:30

Parkview Room 2

Workshop 4. Introductory/Refresher Session – Labelling for Food Safety – The Good, The Bad and The Ugly

By Fiona Fleming, Managing Director, Australian Institute of Food Science & Technology

Abstract: Food labels provide a wide range of information to help consumers make food choices, whether these are based on personal preferences or the need to avoid certain ingredients or types of foods. Food labels also help to protect public health and safety, for example, by providing information on allergens present to enable consumers with food allergy to avoid these foods.

This workshop will provide a practical overview of the requirements that manufacturers are required to adhere to when labelling and advertising food products and initiatives that the industry have developed to ensure the health and safety of consumers and to protect their brands.

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12:30 – 13:30

South Wharf

Lunch Break

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13:30 – 14:30

North Wharf

Session 7. Waste & Sustainability

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13:30 – 13:50

North Wharf

The Role that Packaging Plays in Reducing Food Waste

By Keith Chessell, Education Team, Australian Institute of Packaging

Abstract: When consumer sentiment on packaging is seen to be at its lowest ebb and readily demonised in the media, this presentation will provide practical insights into the important role that packaging design and materials play in reducing food waste. The presentation will also explain the paradox that “more packaging means less food waste”.

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13:50 – 14:10

North Wharf

Minimising Food Waste

By Krista Watkins, Food Waste Innovator, Natural Evolution

Abstract: Krista Watkins, whose family grows bananas at Walkamin, in Far North Queensland, will be elaborating on how farmers can find new markets for excess produce. In her presentation, Krista will discuss how, after several years of perfecting the flour production process of green bananas, she and her team at Natural Evolution are focusing on what they can do for other industries to minimise food waste.

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14:10 – 14:30

North Wharf

Sodexo’s Approach Towards a Better Tomorrow

By Ben Thomas, National HSE DManager, Sodexo

Abstract: As a global service provider serving 100 million consumers daily, Sodexo plays a vital role in the food value chain when it comes to waste and food safety. Ria Smith shares insights into Sodexo’s Better Tomorrow 2025 corporate responsibility initiatives and responsible procurement delivering on a range of UN sustainability goals.

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14:30 – 15:00

South Wharf

Afternoon Tea Break

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15:00 – 16:30

North Wharf

Session 8. Food Fraud & Substitution (Food Authenticity)

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15:00 – 15:25

North Wharf

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

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

Abstract: There are 40 million people living in conditions of modern slavery around the world today. In 2018, the NSW and Commonwealth Governments passed Modern Slavery Acts requiring business to report each year on action taken to address modern slavery in their operations and supply chains. This new legislation gives business an opportunity to use its influence and purchasing power to create genuine change.

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15:25 – 15:50

North Wharf

Tightening the Net on Seafood Fraud

By Anne Gabriel, Program Director, Marine Stewardship Council

Abstract: The complexity of global seafood supply chains today, combined with inconsistent regulation and lack of enforcement, have allowed fraud to reach significant levels where on average 30 percent of seafood products tested were incorrectly labelled. Seafood fraud and mislabelling pose risks to consumer trust, business reputations and the sustainability of our global fishery resources. This presentation will examine approaches used and efforts by the Marine Stewardship Council (MSC), an international market-based initiative for sustainable fishing, to prevent product substitution and fraud. Its certification program requires that every actor in the supply chain is certified according to the MSC Chain of Custody Standard, with an effective system for segregating and traceability of certified products.

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15:50 – 16:30

North Wharf

A Great Menu or Food Display Should Begin with Food Safety – Challenging the Industry to Think Differently

By Adam Moore, Corporate Chef, NAFDA Foodservice

Abstract: Awareness of food safety today is far greater than it was 10-15 years ago. So why has there been an increase in complaints and health-related incidents in Australian restaurants, catering and food service? Let’s look at what has changed and why the industry hasn’t caught up. How can we inspire and re-educate hospitality workers to make food safety the superhero?

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16:45 – 17:00

North Wharf

Closing Session

Register Now!

Join our international and local food expert speakers and guests to explore the topic of food safety

Countdown to APAC Food Safety Conference 2019

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