October 20 – 22, 2024
“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 content. 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 pre-conference workshops, 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.
Use the interactive Agenda. 1) Click on the Agenda link above. 2) Click on the session title and see a detailed description of the session along with the speakers and panelists. 3) Use the Tag filter to narrow down your search of topics.
The 2024 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 + Town Hall Q&A
- Audits: Internal Audits, Supplier Audits, Recruiting & Retaining Auditors, Training
- Food Safety Hazards: Pathogens, Chemical, PFAS, Virus, Foreign Objects: Detection, Mitigation & Control
- Digital Transformation: Data Analytics, AI/ML applications in food safety
- Food Safety Supply Chain Management: Audits, Record Keeping, Transportation, etc.
- FSMA 204 Traceability: Challenges, Best Practices, Regulations
- Compliance: Regulatory, FSMA, Standards, GFSI
- Sanitation: Environmental Monitoring, Biofilms, Hard to Clean Areas
- Recalls: Trends, Regulations, Recall Ready
- Food Safety Culture: Best Practices and Techniques to advance an organizations Food Safety Culture
- Food Integrity: Food Fraud, Economically Motivated Adulteration
- Food Defense: Strategies, Best Practices, Regulations
- Labeling: Challenges, Best Practices, Regulations
- Data Analytics
- Risk Mitigation
- Root Cause Analysis: Methods, Best Practices, Case Histories
- Cannabis Quality: Testing, Standards, Regulations, GMPs
- Ask The Experts: Round table curated discussions on a variety of topics
* Food Safety Culture Design Workshop, this 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.
* FSPCA Intentional Adulteration (IA) Conducting Vulnerability Assessments Participant Course. This course will provide participants with the knowledge to implement the requirements of conducting a vulnerability assessment under the Mitigation Strategies to Protect Food Against Intentional Adulteration (IA) regulation of the U.S. Food and Drug Administration (FDA). This regulation is one of a number of regulations and guidance that implement the provisions of the 2011 Food Safety Modernization Act (FSMA).
The Mitigation Strategies to Protect Food Against Intentional Adulteration regulation (referred to as the IA rule) is aimed at preventing intentional adulteration from acts intended to cause wide-scale public health harm, including acts of terrorism targeting the food supply. The regulation requires that certain activities must be completed by a “food defense qualified individual” who has successfully completed training in the conduct of a vulnerability assessment (21 cfr 121.4). This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “food defense qualified individual” responsible for conducting a vulnerability assessment.
The IA rule does not specify a particular method that you must use to conduct your vulnerability assessment. Two potential methods that can be used are the Key Activity Type (KAT) and/or the Three Fundamental Elements methods. If you conduct your vulnerability assessment using the KAT method with no modifications, you should consider completing the FSPCA IA Conducting Vulnerability Assessments Using Key Activity Types course. However, if you use any modifications to the KAT method or plan to use the Three Fundamental Elements method, then this course would provide the tools you need to do so.
* 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 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
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
“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.”