Tag

FSQ

Leveraging Technology: Implementing a Digital Transformation to Simplify Compliance Processes and Improve Quality
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Leveraging Technology: Implementing a Digital Transformation to Simplify Compliance Processes and Improve Quality

— Valérie SieurinChief Quality OfficerUnilever Valerie Sieurin heads up Unilever’s Quality team and is a part of Unilever’s Business Operations Leadership Team. Valerie started her career in Research and Development (R&D) at Cadbury Schweppes Bottling Group. From to 2003 to 2012, Valerie covered various R&D roles in Danone Beverages and Danone Nutricia Early Life Nutrition when in 2012 she was appointed to Vice President of Quality and Food Safety at Danone. Valerie joined Unilever from Reckitt, she started as Global Health Quality Director and was promoted to Senior Vice President Global Head of Quality. In this role, she initiated the…

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Harnessing Big Data for Enhanced Food Safety and Quality in the Digital Age
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Harnessing Big Data for Enhanced Food Safety and Quality in the Digital Age

Howard PopoolaVP – Corporate Food Technology and Regulatory ComplianceKroger In his role as the Vice President of Corporate Food Technology and Regulatory Compliance for The Kroger Company, Cincinnati, OH. Howard has the overall strategic responsibility and direction for food safety, quality assurance and product development for the entire Kroger company, this includes approximately 2500 retail stores, 42 Warehouses, and Kroger’s 32 own manufacturing facilities – Dairy, Bakery, Pet Food and Grocery plants. Prior to joining Kroger, he led product integrity and regulatory compliance functions as Vice President at Topco Associates – a private label procurement company in Elk Grove Village,…

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Panel: Understanding the Interconnected Ecosystem of Food Quality, Regulatory, and Safety
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Panel: Understanding the Interconnected Ecosystem of Food Quality, Regulatory, and Safety

Julie RamseyDirector, FSQAImpossible Foods Julie Ramsey is the Director of FSQA at Impossible Foods. Impossible Foods was founded to transform the global food system and reduce the impact of climate change by making the world’s most delicious, nutritious, and sustainable meat, fish, and dairy — from plants. At Impossible Foods, Julie is responsible for food safety and quality at the manufacturing sites and throughout distribution. Her scope includes creating systems and procedures to ensure successful product launches and manufacturing, product specifications,food safety systems, continual improvement in product quality and performance, and monitoring the product throughout the supply chain. Julie previously…

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Creating a Sustainable FSQ Culture of Connectivity, Clarity, and Consistency
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Creating a Sustainable FSQ Culture of Connectivity, Clarity, and Consistency

Maria WedelVP, Food Safety, Quality & Regulatory AffairsCargill Inc. Maria Wedel currently holds the position of VP, Quality & Regulatory (FSQR) for Cargill Protein North America. Maria joined Cargill in August of 2000 in their Protein Egg Segment and worked in a variety of roles within the business prior to moving to the Turkey & Cooked Meats Segment. Throughout her time with Cargill she had a variety of roles spanning the multiple functions of FSQR, Operations and General Management. In 2014, she left Cargill and worked for a small baking company, Legendary Baking, as the business FSQR Lead and also…

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Advancements in Contamination Detection: Safeguarding Our Food Supply
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Advancements in Contamination Detection: Safeguarding Our Food Supply

Sonny Brar, MBAGlobal VP, Food Safety, Occupational Health & Safety, Quality Assurance and Regulatory AffairsFiera Foods Sonny is the Global Vice President of Quality Assurance and Occupational Health & Safety for the second largest manufacturer of baked goods in North America-Fiera Foods. His role ensures overall compliance with quality assurance, food safety and workplace health, safety and law regulations. Sonny oversees regulatory compliance for North America, Japan, and Mexico. While also teaching Food Safety at the Centre for Disease Control at York University. Previously to this, he held similar leadership and executive roles for IKEA, Maple Leaf Foods, ToysRUs/BabiesRUs and…

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How to Use AI and Intelligent Automation to Drive Supplier and Product Compliance
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How to Use AI and Intelligent Automation to Drive Supplier and Product Compliance

Do you want to know how to drive the business of today and tomorrow with more speed, experimentation, and cost efficiency while continuing to provide consumer safety and maintain brand dedication? This session is for you! — Sara Jane BellocchiNetworked Ingredients Functional ConsultantTraceGains Sara Jane has led R&D, quality, and regulatory teams throughout the NPD lifecycle from innovation to commercialization. She has over 10 years of experience in the natural foods industry and an educational background in Nutrition Science and International Food Law and Regulations. Her professional designations include Lead Instructor for the FSPCA Preventive Controls Qualified Individuals (PCQI), BRCGS…

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Item-Level Traceability and Visibility in Food Safety – The New Normal
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Item-Level Traceability and Visibility in Food Safety – The New Normal

— Moderator: Bart De MuynckStrategic AdvisorMojix, Inc. Bart De Muynck is an Industry Thought Leader with over 30 years of Supply Chain and Logistics experience. Bart has worked for major International companies such as EY, GE Capital, Penske Logistics, PepsiCo as well as several Tech companies. Bart spent 8 years as a VP of Research at Gartner and most recently served as the Chief Industry Officer at project44. Bart is a sought-after speaker who is currently advising multiple companies and industry organizations in Logistics. Bart is also a writer for FreightWaves, a member of the Forbes Technology Council and CSCMP’s…

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A “One Team” Global Approach to Food Safety
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A “One Team” Global Approach to Food Safety

Walmart has set a goal to become a regenerative company—one that places nature and humanity at the center of our business Our approach to food safety exemplifies this strategy as we seek to go beyond compliance and work collaboratively with others to strengthen food safety systems Science based food safety is universal. Working as one global team positions us to enhance the safety of food around the world confidently and consistently One case study will be shared – the redesign of our Private Brand food safety program including the Product Design Hazard Analysis (PDHA) approach; there is a positive outcome…

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Developing Smarter Capabilities to Understand, Anticipate, and Prevent Food Safety Risk
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Developing Smarter Capabilities to Understand, Anticipate, and Prevent Food Safety Risk

Offering an overview of the analytics and data modeling that Starbucks Food Safety and Quality Assurance (FSQA) teams use to achieve excellence in their day-to-day operations Demonstrating the value of leveraging business metrics to anticipate and mitigate FSQA risk factors Illustrating the transformative power of listening and coaching – versus simply auditing and inspecting – to drive both employee engagement and positive FSQA outcomes — Tom Wiester VP, Global Food Safety & Science Affairs Starbucks Tom Wiester joined the Starbucks Coffee Company in 2018 as the Vice President of Global Food Safety & Science Affairs. He is also Vice Chair…

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Ingredient Agility is Brand Agility
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Ingredient Agility is Brand Agility

 Today’s challenges can no longer be managed by a linear supply chain model. Meeting customer expectations for customized, sustainable products and fast deliveries in the midst of major disruption demands a different approach. Mastering ingredient data is key to managing the evolving supply chain Networked ingredients make that data visible, actionable, and shareable as your partnerships become more complex Leverage the shared language of networked ingredient data to take time and complexity out of your co-manufacturing relationships — Gary Iles SVP of Marketing and Business Development TraceGains Gary Iles is a technology leader and pioneer who has spent his…

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Leveraging People, Processes, and Systems to Ensure Food Safety and Quality Across a Global Supply Chain
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Leveraging People, Processes, and Systems to Ensure Food Safety and Quality Across a Global Supply Chain

How does Restaurant Brands International manages food safety and quality to ensure high standards across supply chains that stretch around the world? Illustrating how RBI uses systems and processes to allow better control and discipline implementing global standards Describing successful approaches to ensure the right balance between growth and control Discuss strategies and challenges to continuously upgrade our standards ahead of emerging threats and effectively rollout globally — Diego Beamonte VP Quality Assurance Restaurant Brands International Diego oversees the global quality, food safety, and nutrition teams for Restaurant Brands International, including Burger King, Tim Hortons, Popeyes, and Firehouse Subs brands. He…

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Panel: Food Safety, Quality, and Compliance for Retailers
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Panel: Food Safety, Quality, and Compliance for Retailers

Discussing how evolving consumer and regulatory expectations on a global level are shaping the way we do business What are some of the unique aspects and challenges retailers face when operating their supply chains? How should we best monitor and verify that our supply chains are visible, traceable, and compliant? Collaborating with suppliers on written Preventive Controls safety plans Creating a feedback system based on metrics to monitor supply chain health and performance Understanding In-store food safety must-do’s to control and eradicate food borne pathogens Walking through recall plans and supply chain mobilization: How are these prepared ahead of time to…

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Raw Material Quality Management: Keeping Food Safe Throughout the Supply Chain
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Raw Material Quality Management: Keeping Food Safe Throughout the Supply Chain

Discussing some of the common challenges applying and bringing our internal FSQ best practices to external partners and suppliers locally, regionally, nationally, and internationally An ounce of prevention is worth a pound of cure: Demonstrating that proactive measures are the only effective approach to keep chemical contaminates out of our ingredients and products How have our strategies evolved over time, and which factors are driving that change? Offering key lessons learned from the world’s largest food and beverage company that can be applied to any business that procures raw materials from third parties — David Clifford Director Food Safety Nestlé…

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