FoodSafetySummit 2012 Attendee Brochure : Page 6

WORKSHOPS TUESDAY, APRIL 17 8:00 AM – 12:00 PM W ORKSHOP 1 SPEAKERS Effective Risk Communication in Order to Secure Food Safety Resources Learn how to e ﬀ ec ti vely communicate with the C level (CEO, COO, CFO, Opera ti ons) management in your company to get the resources (people, money, departmental coopera ti on) needed to mi ti gate food safety risks. SESSION OBJECTIVES ■ ■ ■ John Spink, Ph.D. Associate Director and Assistant Professor of Anti-Counterfeiting and Product Protection Program, MSU, School of Criminal Justice Gary Ades, Ph.D President, G&L Consulting Group, LLC Learn e ﬀ ec ti ve language used in the C-Suite for making strategic decisions Learn what the C-Suite will use to monitor the ﬁ nancial health of their organiza ti on In-depth discussion on the impact of allergens on risk management W ORKSHOP 2 SPEAKER Interactive Media Training Learn hands on strategic approach to media interviews on food safety. Learn the di ﬀ erence on how to prepare for posi ti ve vs. reac ti ve stories. Whatever the pla tf orm or venue, the core skills of message development, interview prepara ti on and rela ti onship building with tradi ti onal media and ci ti zen journalists are absolutely essen ti al to presen ti ng yourself and your organiza ti on in the best possible light. The session will feature video examples and on-camera training for par ti cipants. SESSION OBJECTIVES ■ ■ ■ ■ Dale Weiss Senior Vice President, CommCoore How to prepare and take more control of di ﬀ erent types of media interviews Develop “quotable” sound bites and key messages Preparing and handling the media during a crisis and how to avoid reporters traps and stay on message Help improve rela ti onships with the media and its key audiences SPEAKER W ORKSHOP 3 Pre-requisite Programs: Cleaning, Sanitizing, Pest Control Star ti ng the produc ti on day with clean equipment and facili ti es remains the cornerstone of producing safe, high-quality foods. Pests must also be controlled in and around food plants. A tt endees will be reminded of the importance of verifying the e ﬀ ec ti veness of pest control and sanita ti on programs and the techniques, records and correc ti ve ac ti ons expected by customers. SESSION OBJECTIVES ■ Warren Stone Director of Science Policy, Compliance and Inspection, Grocery Manufacturers Association SPONSORED B Y Understand the latest thinking applied to equipment and facility design necessary to support an e ﬀ ec ti ve sanita ti on program. Get refreshed on basic knowledge for selec ti ng and applying cleaning and sani ti zing chemicals while protec ti ng the sanita ti on worker Learn from experts in the industry about the latest research as it relates to cleaning and sani ti zing ■ ■ 5:00 PM – 8:00 PM WELCOME RECEPTION ON THE EXHIBITION FLOOR Network and conduct business on the Exhibition ﬂ oor at the Opening Night Reception Tuesday from 5:00p.m.-8:00p.m. The Exhibition Hall will be open for business with nearly 150 leading companies while you enjoy food, drink, entertainment and more! SPONSORED BY 2012 Food Safety Summit

Workshops

TUESDAY, APRIL 17 8:00 AM – 12:00 PM WORKSHOP 1 Effective Risk Communication in Order to Secure Food Safety Resources Learn how to effectively communicate with the C level (CEO, COO, CFO, Operations) management in your company to get the resources (people, money, departmental cooperation) needed to miti gate food safety risks. SESSION OBJECTIVES ■ Learn eff ecti ve language used in the C-Suite for making strategic decisions ■ Learn what the C-Suite will use to monitor the fi nancial health of their organizati on ■ In-depth discussion on the impact of allergens on risk management SPEAKERS John Spink, Ph.D. Associate Director and Assistant Professor of Anti-Counterfeiting and Product Protection Program, MSU, School of Criminal Justice Gary Ades, Ph.D President, G&L Consulting Group WORKSHOP 2 Interactive Media Training Learn hands on strategic approach to media interviews on food safety. Learn the difference on how to prepare for positive vs. reactive stories. Whatever the platform or venue, the core skills of message development, interview preparation and relationship building with traditional media and citizen journalists are absolutely essential to presenting yourself and your organization in the best possible light. The session will feature video examples and on-camera training for participants. SESSION OBJECTIVES ■ How to prepare and take more control of diff erent types of media interviews ■ Develop “quotable” sound bites and key messages ■ Preparing and handling the media during a crisis and how to avoid reporters traps and stay on message ■ Help improve relati onships with the media and its key audiences SPEAKER Dale Weiss Senior Vice President, CommCoore WORKSHOP 3 Pre-requisite Programs: Cleaning, Sanitizing, Pest Control Starting the production day with clean equipment and facilities remains the cornerstone of producing safe, high-quality foods. Pests must also be controlled in and around food plants. Attendees will be reminded of the importance of verifying the effectiveness of pest control and sanitation programs and the techniques, records and corrective actions expected by customers. SESSION OBJECTIVES ■ Understand the latest thinking applied to equipment and facility design necessary to support an effective sanitation program. ■ Get refreshed on basic knowledge for selecting and applying cleaning and sanitizing chemicals while protecting the sanitation worker ■ Learn from experts in the industry about the latest research as it relates to cleaning and sanitizing SPEAKER Warren Stone Director of Science Policy, Compliance and Inspection, Grocery Manufacturers Association 1:00 PM – 5:00 PM WORKSHOP 4 Interactive Workshop: Contemporary Issues in Retail, Foodservice & Grocery Operations: Best Practices and Practical Models Good science and broad research is key to sound practices. However, the age old question still remains regarding the successful execution of best practices by the actual operators. High turn over and a range of age and experience can lead to inconsistent execution of food safety practices on a daily basis. This interactive roundtable session will focus on sharing of best practices and strategies for sustainment and maintenance and will apply to those who want to take practical applications back to apply to their unique operations. There is much science, research and emphasis on the “farm to fork” food safety applications, however, the concentrated efforts up stream in the food supply can be negated by improper execution at the retail level. Participate in breakout stations focused on Time and Temperature, Training and Tools, Root Cause Analysis and Corrective Action and Behavior Modification Techniques. SESSION OBJECTIVES ■ An interactive presentation of best practices as well as practical, innovative and efficient tools to reduce risk and assist in maintaining proper execution ■ Presentations by academic and industry experts as well as break out visits to “stations” in the room offering tools and information, and finishing up with a powerful sharing session SPEAKERS Michael Devin Food Safety Programs Manager- Prepared Foods, H-E-B Quality Assurance & Environmental Affairs Peter Good Owner, Peter Good Seminars Benjamin Chapman Assistant Professor and Extension Food Safety Specialist, NC State University Linda Gilardi, RS Vice President Quality Assurance, Compass Group North America Peter Hibbard REHS (invited) Senior Manager - Total Quality, Red Lobster - Suncoast Division, Darden Restaurants Inc. O. Peter Snyder, Jr., Ph.D. Hospitality Institute of Technology and Management WORKSHOP 5 Interactive Food Defense Workshop With Government and Industry Representatives Industry and government food defense representatives will provide insights on food defense that are sure to compliment current industry based food defense planning efforts, and, at the same time, satisfy the appetites of those attendees that are in the process of developing a food defense program. The final segment of this workshop will be an interactive facilitated exercise that will off er a glimpse into the function and utility of a recently completed food defense exercise program – the FDA’s FREE-B - that was developed in collaboration between the government and industry food defense experts. SESSION OBJECTIVES ■ Conduct a high level overview of the various food defense tools and resources that have been developed by government ■ Provide known industry leaders in the food defense arena an opportunity to share their stories on how these Food Defense tools and resources have been incorporated into existing operations ■ An 'update' of the current status of the various food defense elements of the FSMA SPEAKERS USDA and FDA Representatives USDA/FSIS; FDA, Food Defense Oversight Team Hal King, Ph.D. Sr. Manager, Food Safety, Chick-fi l-A Richard Ryan Assistant Deputy Director, ADM Corporate Security Bill Ramsey Director of Corporate Security, McCormick & Company, Inc. Randy Gordon Vice President, Communications and Government Relations, National Grain and Feed Association Craig Henry Ph.D. ERS Director, Deloitte & Touche LLP WORKSHOP 6 How to Protect Your Company with an Effective Food Liability Program Creating a successful food liability program can be extremely difficult if you aren’t knowledgeable about where to start or what to do. Learn about the best way to prevent company liability through a thorough risk assessment, the proper crisis-management team you must have in place, and most importantly, how to resolve any claims that are made, including how to work with your insurance carrier. SESSION OBJECTIVES ■ This is a must-attend session for anyone involved with corporate liability issues ■ Learn from professionals from the food, legal and insurance industries SPEAKERS Tom Packer Partner, Gordon & Rees LLP Jerry Blackwell Founding Partner and Chairman, Blackwell Burke, PA 5:00 PM – 8:00 PM WELCOME RECEPTION ON THE EXHIBITION FLOOR Network and conduct business on the Exhibition floor at the Opening Night Reception Tuesday from 5:00p.m.-8:00p.m. The Exhibition Hall will be open for business with nearly 150 leading companies while you enjoy food, drink, entertainment and more!

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