The Hilton, Parsippany, New Jersey
The Food Safety Consortium will take place October 16-18, 2023, in Parsippany, New Jersey. This year’s conference will include a new Food Safety Hazards Track and co-location with the Cannabis Quality Conference. The Program starts with several preconference workshops and training which leads into two full days of high-level panel discussions and didactic presentations.
“We are bringing two great conferences together under one roof,” says Rick Biros, president of Innovative Publishing and director of the Food Safety Consortium. “The Food Safety Consortium will continue its strategic meeting of the minds format, but we are complementing that with the practical, boots-on-the-ground Food Safety Hazards track. Co-location with Cannabis Quality allows attendees to take advantage of additional education on product testing and quality assurance in the burgeoning cannabis market, as well as preconference workshops delving into infused product safety and compliance, that will appeal to both food safety and cannabis professionals.”
On-site attendees have full access to both the Food Safety Consortium and Cannabis Quality sessions and presentations
Erik P. Mettler, MPA, MPH, Assistant Commissioner for Partnerships and Policy, Office of Partnerships and Operational Policy, Office of Regulatory Affairs (ORA), Food and Drug Administration (FDA)
Sandra B. Eskin, Deputy Under Secretary Food Safety, U.S. Department of Agriculture (USDA)
The 2023 program features panel discussions and concurrent breakout sessions intended for mid-to-senior-level food safety professionals that address important industry issues, including:
- FDA & USDA Keynotes
- FDA & USDA Town Hall Q&A
- Future of Food Safety Culture?
- Creating a “Speak Up” Food Safety Culture
- The Rise of Previously Unforeseen Hazards
- Food Safety Supply Chain Management
- Food Allergen Advisory Labeling
- FSMA 204: The Final Rule – Looking Ahead
- Protecting Allergic Consumers through Audited and Validated Allergen Control Plans
- Succession Planning for Food Safety Inspectors
- Anti-Food Fraud Tactics for the Entire Supply Chain
- Food Defense and Cybersecurity
- Bridging the Gap between Food Safety and Cybersecurity
- Data Analytics
- Risk Mitigation
- Utilizing Food Quality Plans to Ignite Positive Food Safety Culture
- Recalls Trends and Predictions
- Infant Formula Crisis: After Action Review and Lessons Learned
- Ask The Experts: Round table curated discussions on a variety of topics including “Women in Food Safety” and “Food Safety Culture”
* Food Safety Culture Design Workshop, presented by the Center for Foodborne Illness in collaboration with Sage Media, we will be offering a one-day Food Safety Culture Design Workshop which will guide food industry professionals through the necessary steps to create an actionable food safety culture strategy.
* CP-FS Credential Review Course. The Certified Professional – Food Safety (CP-FS) credential is the gold standard for those working in retail food safety, including cannabis edibles. Earning your CP-FS demonstrates your commitment to the health and well being of your customers and shows the public you take their safety seriously.
* Food Safety Auditor Training. This 4-part series is designed to provide the knowledge, behaviors and technical skills attributed to a competent food safety auditor. The series includes 3 virtual 2 hour presentations conducted by a live instructor to support participants learning experience regardless of their current level of auditing experience. These sessions are recorded and available for additional self-paced study for less experienced participants, while experienced auditors can refresh their understanding of auditing fundamentals before advancing to the more complex skills and critical thinking behaviors needed to audit high risk products. The course culminates with a full day of in person instruction (Monday, Oct. 16) on advanced topics such as potential conflicts of interest, enhanced conflict resolution techniques and providing tips in advanced written communication skills to support the delivery of comprehensive audit reports. A variety of learning techniques such as case studies and role playing will be used to reinforce the knowledge and skills covered by this course of study. designed to augment the skills, knowledge and behaviors attributed to a competent third party food safety auditor.
* The Seed to Sale Safety Workshop. Led by four veterans of cannabis quality and safety, this pre-conference workshop offers participants an interactive and engaging opportunity to learn about the novel seed-to-sale safety considerations associated with cannabis edibles. In the form of a role playing scenario, participants will work with instructors to conduct a full audit of a cannabis infused products company’s processes and products. Participants will achieve an understanding of cannabis hazard analysis, learn the principles of cannabis edible GMPs, apply food safety best practices, identify risks in marketing and labeling and apply the fundamentals of state and federal regulatory compliance.
12 or 20 CE Hours: The Food Safety Consortium Conference’s two-day program is recognized by NEHA (National Environmental Health Association) for 12.0 Continuing Education (CE) Hours. If you participate in one of the Pre-Conference Workshops or Training and attend the conference (a total of three days), the NEHA CE Hours is 20.
About the Consortium
Food companies are concerned about protecting their customers, their brands and their own company’s financial bottom line. The term “Food Protection” requires a company-wide culture that incorporates food safety, food integrity and food defense into the company’s Food Protection strategy.
Food Safety + Food Integrity + Food Defense = FOOD PROTECTION
Organized by Food Safety Tech, the Food Safety Consortium Conference has been an educational and networking event since 2012 for Food Protection that has food safety, food integrity and food defense as the foundation of the educational content of the program.
With a unique focus on science, technology, best practices and compliance, the “Consortium” features critical thinking topics that have been developed for both industry veterans and knowledgeable newcomers.
Two Conferences Under One Roof:
The Food Safety Consortium is co-located with the Cannabis Quality Conference. On-site attendees have access to both programs.
Exhibit and Sponsorship Opportunities
Reserving your booth and sponsorship is a sound business decision. The Food Safety Consortium Conference gives sponsors new and innovative tools for face to face lead generation. With limited space for exhibits, get exclusive access to hundreds of attendees, interact with participants and reserve a spot for your business today before they sell out.
Past Attendee Companies & Testimonials
Agrobiotek El Salvador
Ahold Retail Business Services
American River Nutrition LLC
Brett Anthony Foods
CG ROXANE LLC
Cocoa Processing Company Limited
Colorado Department of Agriculture
Dr. Greenhouse Inc.
Durham Pecan Company
EJ Papadopoulos SA
Elite Spice Inc.
Federal Bureau of Investigation
Food and Drug Administration/Office of Food Policy & Response
Global Food & Nutrition Inc.
Golden Peanut and Tree Nuts
Golden State Foods
greenville agro corporation
Griffith Foods Ltd.
Handi Foods Ltd.
Hills Pet Nutrition
Honee Bear Canning Co
Hydrite Chemical Co.
Institute of Food Technologists
JTM Food Group
Kampala Serena Hotel
Kemin Industries South Asia Pvt ltd
MAPAQ (Quebec’s Ministry of Agriculture)
McKee Foods Corporation
Morinaga America Foods Inc
New Aces Pecan Company
NOW Heatlh Group, Ic.
Packaging Corporation of America
Pinnacle Management Systems
Pro Citrus Network, Inc.
Reser’s Fine Foods
Retail Business Services/Ahold Delhaize
Rise Baking Company
Sargento Foods, Inc.
Southwest Cheese Company
Starbucks Coffee Company
Steuben Foods, Inc
Texas Department of State Health Services – Foods Group
The Cheesecake Factory
The Kroger Co. / Vitacost.com, Inc.
The Suter Company
The Wendy’s Company
The Wine Group
Torres Trading Co., Inc.
Turkey Hill Dairy
VA Department of Agriculture
Village Gourmet Company Inc
Walgreens Boots Alliance
Walgreens Supply Chain
Westberry Farms Ltd
“Thought the speakers were awesome and my colleagues were chatting me they got a lot out of the sessions too. Great start!”
“A great experience – today’s final panel echoed many of my thoughts and did a super job of headlining the ‘take-aways’. I too am left ‘craving for more’ so intend to revisit some of the episodes. Well-balanced, varied, huge amount of information transfer, important messages and trends were highlighted throughout the 16 episodes with both breadth and depth and honest insights. The facilitators did a fab job – I think – and throughout there was a familiarity and ‘inclusive’ feel to this consortium. Well done!”
“I enjoyed the Food Safety Culture Fireside Chat and all their experiences on food borne illnesses, and how COVID19 is playing a big part in the plant facility.”
“This episode was great! I feel more confident in my ability to put together a food fraud vulnerability assessment for my facility.”
“Appreciated the honesty of several accounts given by today’s speakers”
“I agree that Frank Yiannas has been an inspirational leader in the public sector. I’m grateful for his leadership.”
“Thank you for the information, insight, and resources! Very well done.”
“Great job to all. Extremely interesting.”
“Women in Food Safety Path to Leadership – Thought the speakers did a great job – especially need to keep being relevant and about confidence.”
“I understand much better what a biofilm is and how it impacts cleaning activities and the need for stringent practices.”
“The speakers had such honesty and compassion.”
“I think there’s a great mix of subject/speakers. Particularly enjoying those who are candid about own experiences…as Rob was.”
“Great information. Rob Mommsen’s presentation was eye-opening!”
“Overall I really enjoyed this episode and found it very informative!”
“It is comforting that all of us are going through the same trials during this covid times”
“I got information on different chemicals/sanitizers/disinfectants. I now know that we have some “safer” options for our employees to use.”
“I’ve enjoyed all episode’s of the Virtual Consortium thus far.”
“It was interesting to hear that all sectors of the food industry have surprised themselves in what they have been able to accomplish since the onset of the pandemic. The episode increased my awareness of how much more work there is to be done in creating test kits to improving risk based management and in making use of technology to better trace food items throughout the food chain.”
“It is particularly helpful to hear perspectives from a range of industry professionals across the public, private and non-profit sectors so thank you for all of the participants you lined up for today’s sessions, in particular.”