September 19–22, 2017 • McCormick Place • Chicago, IL USA • Pure Processing. Proven Results.
PROCESS EXPO features one of the food and beverage processing industry’s most innovative education programs with sessions throughout the four day event focusing on a wide range of critical topics affecting all industry sectors.
The PROCESS EXPO University program covers important topics such as food safety and the Food Safety Modernization Act (FSMA), alternative methods of production and automation as well as food processing and packaging topics specific to each of the major industry segments.
Visit us again in May when descriptions and a schedule for the complete program is released.
Join us at PROCESS EXPO in the Food Safety Theater where the following sessions, led by the experts from the Food Safety Summit, will help keep your plants and your brand reputations safe. A detailed schedule is coming soon. These courses are included in the education program package.
The Food Safety Revolution: Shifting Landscape of Civit, Regulatory, and Criminal Exposure
Learn about new regulatory requirements for the production of safe food and new federal regulatory initiatives and policies which increase processor regulatory risk and exposure. Shawn Stevens will also explain how a link between your product and a foodborne illness outbreak can now trigger broader investigations and potential criminal exposure
Presented by Shawn K. Stevens, Food Industry Attorney, Food Industry Counsel LLC
Regulatory Transformation in the Food and Beverage Industry
The Food Safety Modernization Act (FSMA) is the largest regulatory change for the food and beverage industry in decades. FSMA not only impacts FDA regulated facilities, but also impacts facilities that are dual regulated by both the USDA FSIS and FDA. The FDA is working to provide guidance to the industry on the new requirements and companies are working to implement the required food safety programs to be compliant by the required dates. Get the latest, first-hand updates from federal regulators and industry experts who will discuss the rules, the progress of implementation, and identified gaps and needs to gain a perspective on what to expect as the process continues to evolve.
Presented by Megan Cox, Deloitte Consulting and moderated by Barbara vanRenthergem, Editor, Food Safety Magazine
Constructing an Equipment Hygienic Design Program
The hygienic design of equipment plays an important role in controlling the microbiological safety and quality of the products made. A hygienic factory should prevent products from having high microbial counts, from containing toxins of microbial origin, and from containing residues of chemicals used for cleaning and disinfection. This session will offer workable information that is available by international standard-setting organizations.
Presented by James Davis, Sanitation Programs Manager at OSI Group, LLC
Implementing Mitigation (Risk-Reducing) Strategies in Food Processing to Achieve Food Defense in Human Food Manufacturing
The FDA Mitigation Strategies to Protect Food Against Intentional Adulteration (in the Food Safety Modernization Act (FSMA)) is aimed at preventing intentional adulteration (IA) of the food supply from acts (including due to terrorism) intended to cause wide-scale harm to public health. The methods to prevent IA differ from the Preventive Controls rule of FSMA in that they require mitigation (risk-reducing) strategies implemented during food manufacturing processes in certain registered food facilities rather than targeting specific foods or hazards. This session will discuss these differences, and how to start an IA Plan based on risk reduction.
Presented by: Hal King, PhD, Founder/CEO, Public Health Innovation
The State of Food Safety in Meat and Poultry
Myriad food-safety issues and challenges keep processors of meat and poultry up at night — Andrew Lorenz will offer his perspective on the primary issues that require immediate focus from processors, and the approaches they should be taking to mitigate risk and keep their consumers and products safe and secure.
Presented by Andrew Lorenz, president, We R Food Safety and moderated by Andy Hanacek, editor-in-chief, The National Provisioner
Overlooking Physical Hazards in a Hazard Analysis
There are many aspects to food safety but the leading cause of consumer complaints relates to the discovery of foreign objects in food products. Although the number of occurrences is becoming less frequent, food manufacturers are well-advised to be vigilant and not overlook physical hazards that extend beyond metal detection. Today’s food safety management systems strive to identify and prevent hazards, rather than just simply react to the contaminant after it’s been identified.
Presented by: Patricia Wester, PA Wester Consulting and Chirag Bhatt, CHB Consulting