The Hilton, Parsippany, New Jersey
“COVID-19’s impact on the food safety community has been significant and its impact will continue to be felt for years,” said Rick Biros, president of Innovative Publishing Company and director of the Food Safety Consortium.”
“The goal now is not to get food safety back to 2019 levels but to build it better. These issues must be discussed among peers and best practices must be shared, something you can’t do virtually. This year’s in-person event is designed to help facilitate this much needed critical thinking and meeting of the minds.”
Human connection is so important for events. Whether it’s a random connection in a hotel lobby, a stroll by a booth at a trade show or a seat next to a new friend in a learning session – connecting with others is what makes events so valuable. You’ll find all that and more if you join us in New Jersey.
The 2022 program will feature panel discussions and concurrent breakout sessions intended for mid-to-senior-level food safety professionals that address important industry issues, including:
- C-Suite Communication
- Employee Culture
- What is the State of Food Safety and Where is it Going?
- A Consumer Centric Food Safety Conversation
- Audits: Blending in-person with Remote
- Quality 4.0: Data Analytics and Continuous Improvement
- Digital Transformation of Food Safety & Quality
- Technology: How Far is Too Far?
- The Days FSQA Folks Fear the Most
- FSQA’s Role in Worker Rights and Conditions
- Analyzing and Judging Supplier’s Human Rights and Environmental Records
- New Trends in Food Fraud
- Diversification of Supply Chain Capacity
- Product Reformulation Challenges due to Supply Chain Challenges
- Preparing the Next Generation of FSQA Leaders
- Food Defense & Cybersecurity
- Food Safety and Quality in the Growing World of e-commerce
- Quality Helping Improve Manufacturing Efficiency with How Does Quality Show Value to the Organization?
The event will also feature special sessions led by our partners, including the Food Defense Consortium, GFSI, STOP Foodborne Illness and Women in Food Safety.
Speakers, Moderators and Panelists…the folks you will be engaging with!
- Jason Bashura, Senior Manager, Global Defense, PepsiCo
- Mitzi Baum, CEO, STOP Foodborne Illness
- April Bishop, Senior Director Food Safety, TreeHouse Foods
- Peter Begg, Vice President, Quality and Food Safety, Hearthside Food Solutions
- Benjamin Chapman, Ph.D., Department Head Professor, Food Safety Specialist Department of Agricultural and Human Sciences, North Carolina State University
- Deb Coviello, CEO, Founder and Business Advisor, The Drop In CEO
- Darin Detwiler, Ph.D., Assistant Teaching Professor, Director of the Master of Science in the Regulatory Affairs of Food and Food Industries program, Northeastern University
- Denise Eblen, Ph.D., Assistant Administrator, USDA – Food Safety and Inspection Service, OPHS
- Elise Forward, Founder & Principal Consultant, Forward Food Solutions
- Melody Ge, FSQA Director, StarKist, Co.
- Tia Glave, Co-Founder, Catalyst, LLC
- Jorge Hernandez, VP, Quality Assurance VP, The Wendy’s Company
- Jill Hoffman, Senior Director, Food Safety and Quality, B&G Foods
- Gina R. Nicholson Kramer, REHS/RS, Program Director – Partnerships & Learning, Center for Foodborne Illness Research and Prevention, The Ohio State University
- Steven Mandernach, Executive Director, Association of Food & Drug Officials
- Ann Marie McNamara, Vice-President Food Safety and Quality for Supply Chain, Manufacturing and Commercialization, US Foods
- Melanie Neumann, EVP and General Counsel at Matrix Sciences International Inc.
- Allison Milewski, Senior Director of Supply Chain, Mondelēz International
- Donald Schaffner, Ph.D., Distinguished Professor & Extension Specialist in Food Science, Rutgers University
- Steven Sklare, President, The Food Safety Academy
- Gary Smith, Vice President – Quality Systems, Gourmet Foods and Gift Baskets, 1800FLOWERS.COM,INC
- Shawn Stevens, Food Industry Lawyer, Food Safety Counsel, LLC
- Laurel Stoltzner, Corporate QA Manager, OSI Industries
- Jill Stuber, Co-Founder, Catalyst, LLC
- Trish Wester, President, The Association for Food Safety Auditing Professionals
- Frank Yiannas, Deputy Commissioner Food Policy & Response, FDA
Our Advisory Board consists of distinguished members of the food industry who play an active role in educating industry professionals about the importance of food safety. Complete list.
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 Events Back-to-Back:
The Food Safety Consortium is co-located with the Cannabis Quality Conference, which will take place October 17-19, 2022.
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.
Food Safety Consortium Conference
We Care about Your Health and Keeping You Safe
The Food Safety Consortium Conference, is dedicated to keeping you safe as we embark in this renewed process of getting back together in hotels spaces. As part of our commitment to your safety, we have done a lot of work in preparation to welcoming you to our first in person event, after these past two years.
In preparation, we have:
Polled our audience on their comfort level about attending In-person events.
75% of our respondents who were senior level FSQA professionals said that they would feel comfortable attending in person events but:
- They preferred driving to the conference
- If they had to fly, they prefer the venue close to a major airport.
- Or accessible via train
- A small conference setting not in a convention center
With some of those responses in mind, we have scheduled our event at a centralized location, that can be easily reached via driving or a quick train ride. For those who are comfortable flying, we are also easily accessible to Newark Liberty Airport (within 30 minutes). Registration is limited to 250 attendees.
We will also be conducting daily kitchen inspections with one of our Food Safety Inspectors to ensure we are all healthy!
Our hotel location offers participants plenty of free parking and outdoor space, as well as the following precautions:
- No table linens at any of our meeting rooms
- Individualized water station to minimize contact
- Butler serviced coffee stations to minimize contact
- Individualized meals (grab and go)
- Hotel offers PURE rooms that are equipped with air purifiers and are allergen free
- Hand sanitizer stations throughout the facility
- We will provide face masks for all participants that desire them
- We will also provide individual hand sanitizers with each registration
We look forward to getting together in-person once again!
2021 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.”