Tag

Executive Platforms

Interview – Evan Rosen – Customers as Suppliers: Managing Supplier Preventive Controls from a Toller’s Perspective
FOOD SAFETY & QUALITY

Interview – Evan Rosen – Customers as Suppliers: Managing Supplier Preventive Controls from a Toller’s Perspective

At North American Food Safety & Quality 2017 Evan Rosen, VP Food Safety and Quality Assurance at PacMoore Products, Inc., hosted a roundtable lunch-and-learn discussion entitled, “Customers as Suppliers: Managing Supplier Preventive Controls from a Toller’s Perspective.”

Prior to joining PacMoore, Evan Rosen worked with Kari-Out Company, AIB International, and SAI Global with over 15 years of Quality Assurance experience across a broad range of food manufacturing sectors. He holds both a BA in Geography and Master’s Degree in Public Administration from the University at Albany, State University of New York (SUNY). He is an American Society for Quality (ASQ) certified HACCP and Quality auditor as well as a BRC Approved Training Provider.

 

Interview – John Budin – Supplier Review: How to Prioritize Suppliers Based on Food Safety Risk
FOOD SAFETY & QUALITY

Interview – John Budin – Supplier Review: How to Prioritize Suppliers Based on Food Safety Risk

At North American Food Safety & Quality 2017 John Budin, Director Product Safety & Quality at FONA International, hosted a roundtable lunch-and-learn discussion entitled, “Supplier Review: How to Prioritize Suppliers Based on Food Safety Risk.” In this short interview we asked him how it went.

John Budin is the Director of Product Safety and Quality at FONA International. John obtained his B.S., M.S. and Ph.D. in Food Science from the University of Minnesota. He started his career in 1996 on the faculty in the Department of Food Science, Nutrition and Enology at Fresno State University. In 1998, he began work with Quest International in their flavor division at Hoffman Estates, IL and later became the Manager of Analytical Sciences. In 1996 Quest was acquired by Givaudan where he his role was as Technical Manager. In May 2009, John joined Merieux NutriSciences (Silliker) as their Corporate Director of Chemistry, where he was responsible for the technical integrity of chemistry testing in North and South America. In October 2014 John joined FONA International. Over the past 20 plus years John has performed the chemical and instrumental analyses of food from a wide variety of matrixes.

John is currently the Chair of the Technical Division of Reference Materials of the AOAC. He has served as a member of the Executive Advisory Board to the Department of Food Science and Nutrition at the University of Minnesota and on the organizing committee of the North American Chemical Residue Workshop. He has served as a lecturer for short courses and workshops offered at the University of Minnesota, IFT and AOAC. Currently John is a food chemistry and food analysis lecturer for IFT’s Certified Food Science Prep Short Course. He has received training from the Food Safety Preventative Control Alliance in their curriculum “Preventative Controls for Human Food”.

John is currently serving as the treasurer of the Chicago Section IFT. He has also served on Chicago Section IFT as: Chairman, Hospitality Committee, Supplier’s Day Committee, Chair of Minute Man Committee, Chair of Tanner Lecture Committee and Chair of the Scholarship Committee.

Interview – Lee Perry – Promoting Professional Growth to Inspire your QA/QC Team
FOOD SAFETY & QUALITY

Interview – Lee Perry – Promoting Professional Growth to Inspire your QA/QC Team

At North American Food Safety & Quality 2017 Lee Perry, VP Quality Management and Food Safety at Archer Daniels Midland, hosted a roundtable lunch-and-learn discussion entitled, “Developing Your Future Leaders: Promoting Professional Growth to Inspire your QA/QC Team.” In this short interview we asked him how it went.

Lee Perry is the Vice President, Quality Management and Food Safety, WILD Flavors & Specialty Ingredients, a division of Archer Daniels Midland Company. Lee is responsible for ensuring the effectiveness of the safety and quality systems, and supporting the commercial and customer base by monitoring and providing guidance on quality trends and issues. He also ensures alignment with companywide quality and regulatory standards.

Lee joined WILD Flavors in 2011 as Associate Director Quality Management and Food Safety and was responsible for the overall execution of the Quality Management System throughout WILD North America. He supported the launch of a Global Quality Council, the establishment of scorecard processes, and partnered with the CFO on a global continuous improvement process. In 2014, Lee was asked to lead the Human Resources function for WILD Flavors followed by the WFSI North America division of ADM which he held until August, 2016. During his time in HR, Lee was a business partner to the WFSI leaders and supported a commercial global commercial talent assessment, developed two ADM-wide sales training programs and supported the human resource integration and cost synergies efforts for WFSI.

Lee holds a B.S. from Idaho State University in Biological Sciences. Lee has over 20 years of experience in quality management gained in his previous roles at ConAgra, Ken’s Foods, Davisco Foods, Leprino Foods, and Nestle USA.

MANUFACTURING

Panel: Increasing Cooperation with Purchasing, HR, IT, Product Development and Supply Chain Teams

  • How can organizations realistically work towards a “one business, one goal” mentality?
  • Discussing ways to align the actions of front-line workers with the company’s corporate values and goals from the top down and the bottom up
  • Offering best practices to eliminate silos within support organizations to advance the innovation trajectory

Moderator:

Alistair Hirst, SVP Global Supply Chain, Kellogg Company

Alistair Hirst has been Senior Vice President, Global Supply Chain, Kellogg Company, since 2012. He is also a member of the company’s Global Leadership Team. Mr. Hirst joined Kellogg Company in 1984 as a Food Technologist at the Springs, South Africa plant. While at the facility, he was promoted to Quality Assurance Manager and Production Manager. In 1993, he accepted an assignment at the company’s Botany, Australia plant as Production Manager. In 1994, he returned to South Africa when he was promoted to Plant Manager, and in 1997, he was named Director, Supply Chain at the facility. Mr. Hirst relocated to the Manchester, England facility in 2001 when promoted to Director, Procurement, and in 2004, he was named European Logistics Director. In January 2005, he relocated to the U.S. when promoted to Vice President, Global Procurement. Mr. Hirst was promoted to Senior Vice President, Snacks Supply Chain in January 2008 and to Senior Vice President, North America Supply Chain in October 2011.

Panelists:

Ebly Sanchez, Director Volvo Production System – Region Americas, Volvo Trucks North America

Ebly Sanchez has worked in the Volvo Group  since 2008 both in Sweden and in USA mainly in the area of Continuous Improvement. Before 2008, he worked for the Ford Motor Company for almost 20 years in several areas of manufacturing including quality, production, manufacturing engineering, new product launches and general operation management in USA and South America, particularly Brazil, Argentina and Venezuela. Currently, Ebly has overall responsibility for Continuous Improvement in Region Americas including strategy, deployment, and coaching for the whole organization including Manufacturing, Sales/Marketing, Purchasing, Product Development and the support organizations such as HR, Group IT, logistics, customer service, business control and financial services.

Susan Freije, VP Quality Assurance, Benjamin Moore

As part of the Senior Management team, Susan is responsible for leadership in all areas of Quality Systems, Color and Product Standards, Customer Satisfaction, and Supplier Quality Management. Her team is focused on developing processes and standard practices to assure quality across the supply chain, from supplier materials, through Product Development, on to Manufacturing and Distribution, and finally at the customer level. Susan’s additional area of focus is leading the Continuous Improvement effort. This team, working with the entire Operations organization, implements standards of excellence to improve efficiency and effectiveness measured using metrics. Susan came to Benjamin Moore in 2013 after a long career as Director of Quality Systems at Colgate-Palmolive. During her tenure at Colgate, Susan developed and implemented the company’s first Good Manufacturing Practices initiative and subsequent audit program of more than 60 sites around the world. 

Jorge Perez, GE Aviation Supply Chain Growth Playbook Leader, GE Aviation

Jorge joined GE in 2001 and is a graduate of the Operations Management Leadership program. He has amassed broad experience across Aviation including Engine Assembly, Overhaul, Systems and Component Manufacturing. Roles ranged from front line leader, black belt and operational leader to plant leader at three different supply chain sites. This positioned him well to lead the strategic initiatives including ‘Brilliant Factory’ for GE Aviation Supply Chain. In addition, he has a demonstrated track record of delivering results in uncertain times and growing and developing strong diverse teams. Jorge has a bachelor’s degree in Manufacturing Engineering from Boston University. Outside of GE, he enjoys spending time with his wife Caroline and two young daughters Gabriella and Sophia. He is an avid runner and enjoys training for marathons.

FSMA Update: Where Are We Now, and Where Do We Need to Be?
FOOD SAFETY & QUALITY

FSMA Update: Where Are We Now, and Where Do We Need to Be?

  • With six of the seven deadlines now passed on the final rules, where are companies still falling short?
  • How are regulators working with industry to ensure an orderly and effective rollout of new initiatives and standards?
  • Discussing early metrics for how FSMA is impacting public safety
  • Updating information on new policies, priorities, and guidelines
  • Reviewing the most frequently asked questions by quality and compliance professionals

Joann Givens
Human and Animal Food Program Director, Office of Regulatory Affairs & Co-chair – FSMA Operations Team Steering Committee at Food and Drug Administration

Ms. Joann M. Givens serves as Office of Regulatory Affairs’ Human and Animal Food Program Director; HAF-West. In this leadership position, Joann oversees the human and animal food program work plan, accomplishments, implementation strategies of FSMA, program alignment advancement and collaborates with the Center of Food Safety and Applied Nutrition (CFSAN) and Center of Veterinary Medicine (CVM), ORA components and external stakeholders. Prior to serving in this position, Joann served as the Acting Regional Director of the Central Region for several years, Deputy Regional Director in the Central Region and District Director in Detroit District. Joann is a graduate of Berkeley College, Little Falls, NJ and also majored in biology at Kean University, Union, NJ. She is the recipient of numerous awards and a member of numerous professional organizations.

 

FOOD SAFETY & QUALITY

Panel: Applying Change Management Principles to Overcome Institutional Inertia and Successfully Launch New Initiatives

  • Discussing when corporate culture resists change and understanding what motivates that conservatism
  • Offering ways to secure management and workforce buy-in to new projects, processes, and policies
  • Demonstrating examples of soft skills and leadership tools that support your team during transition periods
  • How does the role of a leader change as a new project or program matures?

Al Baroudi, Vice President Food Safety & Quality Assurance, The Cheesecake Factory

Dr. Ata (Al) Baroudi joined The Cheesecake Factory in 2008 with broad experience in the food industry. He is an agricultural engineer with a MS degree in Food Science and Technology / Microbiology from UC-Davis. He received his Ph.D. in Food Processing and Technology / Regulatory Affairs from Ohio State University. He served as the head of QA and Food Safety (Snacks and Dairy) for Borden Foods Company before becoming Vice President, Corporate QA/Food Safety and Regulatory/ Environmental Affairs for Vons/Safeway Supermarkets. Dr. Baroudi then served as Vice President of QA and Technical Services, Harry & David Corporation, before becoming the Chief Scientific, Health and Regulatory Affairs Officer at Yum! Brands. He later founded and served as President of the Food Safety Institute, International (FSI).

Marie Tanner, Chief Food Safety and QHSE Officer – Global, Kerry Ingredients

Marie joined Kerry in 2010, and currently leads the Global Food Safety & QHSE function, a role she was appointed to in 2013. During her career at Kerry, Marie has held executive compliance roles and served as the Vice President for QHSE for the Americas region. Prior to joining Kerry, Marie held various quality leadership roles for PepsiCo and Godiva (Ulker). Marie holds an M.S. in Food Science from Rutgers University and is currently on the board of SSAFE, a non-profit organisation that promotes the continuous improvement and global acceptance of internationally recognized food protection systems and standards. In the past, she served on the board of directors for the International Society of Beverage Technologists (ISBT).

 

Don Jones, VP Quality & Food Safety, Atkins Nutritionals

Don Jones is responsible for Quality, Food Safety and Regulatory compliance for Atkins Nutritionals, Inc. based in Denver, Colorado. Responsibilities include oversight of quality and food safety systems at co-manufacturers, regulatory/labeling, consumer affairs and the company call center. Joining Atkins in 2012, he previously worked with ConAgra Foods for 25 years. He has held Food Safety, Quality and R&D positions supporting both retail and food service businesses at plant and corporate levels domestically and internationally with experiences across food categories that include: raw and ready-to-eat (RTE) meat and poultry slaughter/processing, RTE seafood, dairy, snack foods, jarred sauces/preserves, frozen, canned and dehydrated foods, aseptic and near aseptic products, edible oils/margarine, flour milling, and animal feed production facilities.

Sean Leighton, VP Food Safety & Quality, Cargill

Sean Leighton is currently Vice President of Food Safety & Quality for Cargill based in Wayzata, Minnesota. Prior to joining Cargill, Sean worked for over 13 years at The Coca-Cola Company in various roles across Quality, Food Safety and Environmental Sustainability, working in the US, Canada and Europe. Sean has a BS in Bacteriology from the University of Wisconsin-Madison, an MS in Food Science from the University of Minnesota and an MBA from Emory University. Sean sits on the advisory board of many organizations including IAFP’s Journal of Food Protection, The Center for Food Safety (UGA), GMA’s Science & Education Foundation and the Food Fraud Think Tank (MSU). In his spare time, Sean enjoys running, lifting weights, and spending time with his wife and two children.

Gary Swanson, SVP Global Quality, Herbalife

Gary Swanson is responsible for the corporate and regional Quality Assurance teams, as well as the Quality Control operations at Herbalife Innovation and Manufacturing facilities in Lake Forest, CA; Winston-Salem, NC; and Suzhou, China. Gary also has responsibility for the Quality Center of Excellence in the United States and Changsha, China. With over 30 years’ experience in nutritional and pharmaceutical quality and operations roles, Gary has been with Herbalife since 2009. Gary began his career as a chemist for a Canadian manufacturer of nutritional and pharmaceutical soft gels and eventually oversaw worldwide operations for Banner Pharmacaps. Gary has focused a substantial part of his career on designing new facilities and helping various companies to improve product and process quality.

Risk Assessment and Management
FOOD SAFETY & QUALITY

Risk Assessment and Management

  • Discussing the role of upper management in Risk Management
  • Best practices in identifying and managing risk factors in an operation or process
  • Applying risk assessment and management to minimize or eliminate potential loss
  • Implementing a risk-based strategy and making risk management part of the culture

Leonard Heflich, VP Food Safety, Quality and Crisis Management (Retired) at Grupo Bimbo

Len recently retired after 42 years in the food industry from Grupo Bimbo in Mexico City, where he was VP of Food Safety, Quality and Crisis Management with responsibility for 150 bakeries in 23 countries. He recently authored a chapter on Risk Management in the 7th Edition of the Juran Quality Handbook. He has been Chair of the Food Technical and Regulatory Affairs Committee of the American Bakers Association since 2001 and is President of the Board at the Center for Food Integrity. Len has a BS in Chemistry from Fairleigh Dickinson University and an MSc. in Management Science from Stevens Institute of Technology.

FOOD SAFETY & QUALITY

Botanical Program: Ensuring Quality of Botanical Ingredients in Our Food Products

Gary Swanson, SVP Global Quality, Herbalife

Gary Swanson is responsible for the corporate and regional Quality Assurance teams, as well as the Quality Control operations at Herbalife Innovation and Manufacturing facilities in Lake Forest, CA; Winston-Salem, NC; and Suzhou, China. Gary also has responsibility for the Quality Center of Excellence in the United States and Changsha, China. With over 30 years’ experience in nutritional and pharmaceutical quality and operations roles, Gary has been with Herbalife since 2009. Since that time, Gary has assembled a world-class Quality team that has completely transformed the Quality Assurance and Quality Control functions worldwide. Under Gary’s leadership, Herbalife has established a gold standard for the industry in Product Quality for foods, dietary supplements, botanicals and acidified foods by acquiring and developing the appropriate testing capabilities. Herbalife has made a significant investment in this key area and the Quality team has been instrumental in using Herbalife’s efforts to create the very best nutrition products. Gary began his career as a chemist for a Canadian manufacturer of nutritional and pharmaceutical soft gels and eventually oversaw worldwide operations for Banner Pharmacaps. Gary has focused a substantial part of his career on designing new facilities and helping various companies to improve product and process quality.

LIFE SCIENCES

Panel: Looking Forward – Where are Biopharmaceutical Manufacturers Going, and How Should We Get There?

  • Talking about the state of the biotech industry today: Which emerging trend will see the most growth?
  • People and technology: How are these forces working together to grow and mature our industry?
  • Discussing challenges in capacity planning, make-buy decisions, and supply chain management
  • What is the next big challenge and the next big opportunity facing our community? Are we ready for it?

Moderator:

Patrick Yang, Former EVP, Technical Operations, Genentech

Dr. Patrick Y. Yang has over 35 years leadership experience in technology, manufacturing, supply chain, and operational management functions in General Electric, Merck, Genentech and Roche. He was Executive Vice President and Global Head of Roche Pharmaceuticals Technical Operations based in Basel, Switzerland from January 2010 to March 2013. In this role, he was accountable for Roche’s pharmaceutical and biotech manufacturing operations, and process development. He and as previously Executive Vice President of Product Operations of Genentech, based in South San Francisco. Dr. Yang worked for Genentech for 10 years, from 2003 until his retirement in October 2013. Prior to joining Genentech, Dr. Yang spent 11 years at Merck & Co. in various leadership positions including Vice President, Supply Chain Management, and Vice President, Asia/Pacific Operations. Before joining Merck in 1992, Dr. Yang spent 12 years at General Electric (1980-1992), serving in research, engineering, technology, and manufacturing leadership roles with increasing scope of responsibilities. Dr. Yang holds a Ph.D. degree in engineering from Ohio State University, Columbus, Ohio. He a member of Board of Directors of Tesoro Corporation, Codexis, Celladon, Amyris, and PharmaEssentia.

Panelists:

Joanne Beck, EVP Global Pharmaceutical Development & Operations, Celgene Corporation

Dr. Joanne Beck is EVP Global Pharmaceutical Development and Operations at Celgene where she oversees the company’s Pharmaceutical Development, Global Manufacturing Operations, Engineering and Quality. Prior to Celgene, she was SVP of Pharmaceutical Development at Shire. Prior to Shire she held roles of increasing responsibility in Process Development at Genentech and Amgen and in Operations at Abbott’s Pharmaceutical and Vascular Divisions. Beck holds a BA in Chemistry from Lewis and Clark College, a Ph.D. in Biochemistry and Molecular Biology from University of Oregon Medical School, and completed a postdoctoral fellowship in the department of Pharmaceutical Chemistry at the University of California, San Francisco.

Sally Dyer, Director of Manufacturing for the Boulder Manufacturing Center, MedImmune

Sally Dyer joined AstraZeneca/MedImmune in 2016 as the Director of Manufacturing for the Boulder Manufacturing Center. In her current role, Sally is accountable to build and prepare the manufacturing organization for the introduction and on-going production of biologics for the newly acquired site. Prior to joining AstraZeneca/MedImmune, Sally spent time at Amgen, Inc. in various site and global manufacturing roles including site start-ups in Colorado, Puerto Rico and most recently at Amgen’s Next Generation manufacturing plant in Singapore. Sally holds a B.S. Degree in Biological Science with an emphasis in Molecular Cell Biology from the University of California at Davis.

Andrew Mica, Sr. Director, Global Supply Chain, NA Commercial Supply, Biogen

Andrew Mica is the Senior Director, North America Supply Chain at Biogen overseeing product lifecycle management, manufacturing planning and logistics, and commercial product distribution centers. He is directing new product launch and network strategy initiatives including a global assessment of Biogen’s distribution network and operating model aimed at modernizing current capabilities and preparing for the future portfolio. Prior to joining Biogen in 2014, Andrew worked with Amgen, in various commercial and clinical supply chain roles with leadership roles in Commercial Supply Chain organizational transformation and Supply Chain Segmentation initiatives. Andrew began his career with GSK in plant support, process improvement and new product introduction roles both domestically and abroad. Andrew served in the US Marine Corps, has a Bachelor of Science degree in Environmental Engineering from North Carolina State University and an MBA from California State University. He is a licensed Professional Engineer and certified Lean Six Sigma Master Black Belt.

Ken Green, Head of Manufacturing Science and Technology, Shire

Head of MS&T function at Shire with responsibility for commercial product technical support and CMC lifecycle activities. Over 18 years’ experience in the Biotech/Pharma industry with previous roles at Pfizer, Amgen, Lonza and GSK supporting manufacturing supply networks, biologics product commercialization and post-approval lifecycle management. Experience with process development, process characterization (QbD), validation, technology transfer and commercial manufacturing. I have a passion for continuous improvement with application of six and lean sigma methodologies and strategic deployment. In addition, I also enjoy leading high performing teams and a trained facilitator and innovation coach.

Meeting USDA Regulatory and Compliance Requirements in Your Operation’s Manufacturing Processes
FOOD SAFETY & QUALITY

Meeting USDA Regulatory and Compliance Requirements in Your Operation’s Manufacturing Processes

Alfred V. Almanza was appointed Deputy Under Secretary for Food Safety by the U.S. Department of Agriculture’s (USDA) Secretary Thomas J. Vilsack in September 2014, after having served as Administrator of USDA’s Food Safety and Inspection Service (FSIS) since June 2007. Mr. Almanza will simultaneously serve as Acting Administrator, continuing to lead nearly 10,000 employees in the agency’s mission to protect public health.

In 1978, Mr. Almanza began his FSIS career as a food inspector in a small slaughter plant in Dalhart, Texas. During his 36-year career with FSIS, Mr. Almanza moved up quickly from that entry level position – serving as Labor Management specialist, District Manager of the Agency’s Dallas District Office, and ultimately Administrator of FSIS. His experiences in the field and headquarters have made him extraordinarily qualified to lead the agency.

During his tenure as Administrator, Mr. Almanza focused on modernizing inspection and identifying ways to make the Agency more efficient and effective. He spearheaded the development of the New Poultry Inspection System which redirects FSIS inspection to a more balanced and efficient approach while simultaneously reducing pathogen levels in young poultry slaughter establishments. It is anticipated that the new approach will prevent thousands of illnesses from Salmonella and Campylobacter. In addition, Mr. Almanza’s regulatory strategies against potentially deadly E. coli O157:H7 have significantly reduced illnesses from this pathogen. Under his leadership, FSIS implemented a zero-tolerance policy for six additional strains of E. coli that are responsible for human illness. He also led the development of new Campylobacter and Salmonella performance standards, which hold slaughter establishments accountable for reducing these pathogens in young chickens and turkeys. In 2006 the positive Salmonella testing rate was 16%; today it is less than 7%. In 2013, FSIS released the Salmonella Action Plan, which outlines the agency’s key steps towards reducing the incidence of Salmonellacontamination.

Under Mr. Almanza’s leadership, FSIS launched the Public Health Information System (PHIS), a modern repository for all data about public health trends and food safety violations at the more than 6,000 FSIS-regulated plants across the country. Since 2011, PHIS has streamlined data collection and access for the agency.

As part of USDA’s Blueprint for Stronger Service, Almanza determined that FSIS could streamline resources by reducing the number of district offices from 15 to 10. The district consolidation helped to improve efficiency, consistency, and integration by more evenly distributing the circuits, establishments, and FSIS employees that each district office oversees. Furthermore, Mr. Almanza reorganized headquarters offices and staff to improve organizational efficiency and the ability to better target existing resources.

Mr. Almanza led the development of the FSIS FY 2011-2016 Strategic Plan, which includes results-oriented performance measures. The plan includes 30 distinct, quantifiable performance measures that support eight larger goals. In 2012, he led the development of the internal Annual Performance Plan, which included specific outcomes linked to the Strategic Plan. The plan bridges the FSIS Strategic Plan with Senior Executive Service individual performance standards, and presents three ‘key results’ to be achieved by each Program Area. The transparency provided by this integration of plans makes it possible for each employee to clearly see how his or her work relates to the FSIS mission.

Mr. Almanza is mindful of the more than 7,000 FSIS field employees in his day-to-day tasks. Recognizing that FSIS employees are the agency’s greatest asset, Mr. Almanza works diligently to foster productive relationships. In the most recent FSIS employee survey, top ten results indicate employees like their work, understand how it relates to the agency’s goals, have a sense of accomplishment, and believe in being held accountable.

FOOD SAFETY & QUALITY

Tackling the Global Regulatory Landscape as a Company

  • Bringing one world view to global food regulations
  • Discussing the high-profile issues currently shaping the global regulatory landscape
  • How should industry seek to exceed expectations as it operates across borders and jurisdictions?
  • What is the culture within your company? How do you collaborate on regulatory expectations to secure business alignment and the right balance on risk management?
  • Transparency and proactive partnership – industry and regulators working together beyond compliance
    Are we meeting consumer needs?

Martin Slayne has broad experience working across sectors and geographies, leading in scientific, regulatory and food safety roles. Martin joined The Hershey Company in 2014 to head up the Company’s new Global Scientific & Regulatory Affairs organization, based in Hershey, Pennsylvania. Martin was born in Wales, UK. He started his career in scientific research, moved to UK government sector in London, and then to the European Commission in Brussels. In 2005, he moved to the food industry sector in the US, responsible for global regulatory, food safety and nutrition leadership in Fortune 500 food companies. Martin was previously with Kraft Foods through the company split into Mondelez International, where as Chief Food Safety Officer he established and led the Global Food Safety and Scientific & Regulatory Affairs organization. His original move to the US was to join PepsiCo, at the Frito-Lay HQ near Dallas, where he led PepsiCo’s global cross-functional community on scientific & regulatory affairs, food safety and nutrition. Before moving to the US, Martin was responsible for establishing legislation on chemical food safety at the European Commission in Brussels, including EU representation at Codex Alimentarius, and inter-governmental collaboration. Prior to Brussels, Martin built his responsibilities across food, animal feed, veterinary and agricultural science and policy at the UK Food Standards Agency and Ministry of Agriculture Fisheries and Food in London. Martin has a PhD in medical microbiology research.

FOOD SAFETY & QUALITY

Strategies for Recall: The Best Outcome Begins with Preparing for the Worst

  • Making the business case that proactive planning and practice will always outperform a reactive response
  •  Going beyond the four walls of your own facility to collaborate and coordinate with suppliers and customers
  •  Running mock recalls: What makes training simulations a real learning experience for you and your team?
  •  How do you measure the ROI of an effective and efficient recall response plan?

Mark Vare is Senior Director, Market Actions for Inmar. Inmar provides manufactures and retailers with a turnkey Market Action solution which ensures readiness during non-affected times, while also enabling efficiencies and effective management when product recalls or withdrawals occur. Mark has 24 years’ experience assisting manufacturers and retailers develop a state of recall readiness. Over his career, Mark has also assisted in the implementation of over 5,000 market action events in the Food, pharmaceutical, medical device and consumer product industries. Mark is a licensed pharmacist and holds professional regulatory affairs certifications for FDA regulated products as well as Consumer Product Safety.

Update: Canada’s New Safe Food Regulations
FOOD SAFETY & QUALITY

Update: Canada’s New Safe Food Regulations

  • Discussing why Canada is revising its rules and how the new draft regulations were developed
  • How do these new draft food safety rules align with international standards for preventive control programs and requirements for product traceability/recalls?
  • Sharing information about compliance promotion resources to help businesses prepare and succeed under the new regime

Dr. Richard Arsenault is the executive director of the Domestic Food Safety Systems Directorate at the Canadian Food Inspection Agency (CFIA).

Dr. Arsenault began his food safety career as a veterinary meat inspector in 1989. He has been an auditor, a manager, and the Director of the meat hygiene program, and was involved in many significant Canadian food safety events over the past 25 years.

Dr. Arsenault leads the CFIA team that is finalizing the Safe Food for Canadians Regulations and its coming-into-force strategy. His team also works on modernizing Canada’s meat inspection and on-farm food safety programs.

Dr. Arsenault has worked throughout his career to improve food safety in Canada and facilitate the international trade of food products under Codex Alimentarius principles. He is currently the representative for North America on the Codex alimentarius Executive Committee and the representative for Canada at the Codex Commission.

FOOD SAFETY & QUALITY

Risk-Based Approach to Supply Chain Integrity and Visibility (Farm to Store)

  • Addressing the challenges of managing FSQA across your entire supply chain
  • Proactively identifying and mitigating blind spots in your supply chain
  • Best practices in maintaining customer and regulatory compliance
  • Areas of food safety risk in food distribution, including trucks, facilities, and loading/unloading procedures

Marc Beasley is Vice President Strategic Marketing & Business Development – Food Industry for Sensitech Inc., based in Beverly, Massachusetts. Sensitech was founded in 1990 and today provides technology solutions that manage and improve the supply chains for leading companies around the globe. Since joining Sensitech in 2005, Marc pioneered the use of sensor and logistics data to improve supply chains through data visualization, analytics and process improvement. Prior to Sensitech, Marc worked 10 years in supply chain management consulting, software development, and IT management. Marc received his BS in Industrial Engineering from WPI and an MBA from Babson College.

Why Do Quality Programs Become Complacent, and What Can We Do About It?
FOOD SAFETY & QUALITY

Why Do Quality Programs Become Complacent, and What Can We Do About It?

  • Seeking the root causes behind why quality management programs often lose their efficacy over time
  • Proving that quality assurance and quality management programming only works if it starts from the top while building from the bottom
  • Demonstrating that improvements and positive change over time is made through evolution, not revolution
  • Incorporating these truths into project planning and workforce development thinking

Richard A. Carlson is vice president of quality management for Hormel Foods and is responsible for overseeing company quality, plant regulatory and food safety activities.

In 1990, Carlson began his career with Hormel Foods as quality and process control engineer at the Austin Plant. He has held quality assurance and production management positions at the Stockton (Calif.) Plant, Owatonna (Minn.) facility and at Jennie-O Turkey Store Willmar, Minn. In 2000, he was named director of quality assurance at Jennie-O Turkey Store and assumed the position of vice president of quality management at Jennie-O Turkey Store in 2010. He moved to the Corporate Office in Austin, Minn., and became vice president of quality management at Hormel Foods in 2014.

Carlson graduated from Purdue University with a Bachelor’s Degree in Food Science and is active with his church and local theater and arts and lives in Austin, Minn.

Carlson has been very involved in the meat and poultry industry. From 1998-2002, he was the Chairman of the Willmar Area Quality Council. He has been a member of the Technical and Regulatory Committee for the National Turkey Federation and served as the committee chairman from 2003-2004. In 2003, Carlson was named a Meat Processing Magazine “Rising Star.” Carlson is a two-time recipient of the Chairman’s Inner Circle award for Hormel Foods.

Carlson currently lives in Austin, MN with his wife Laura and two daughters, Emily and Elizabeth.