Interactive Event Calendar
Dairy Plant Food Safety Workshop
July 26-27, 2011
Offices of Dairy Management Inc. (DMI) | Rosemont, IL
This event is currently SOLD OUT.
Overview
This training program will focus on food safety prerequisite programs to HACCP that will prevent the growth and establishment of pathogens in all dairy plant environments and on product contact surfaces. Specific attention will be devoted to components of the Innovation Center for U.S. Dairy's pathogen-control program (PCP), which includes Good Manufacturing Procedures (GMPs), controlled floor conditions, separation of raw and ready-to-eat (RTE) products, sanitation, sanitary design and environmental monitoring.
Several breakout sessions will enable attendees to practice swabbing techniques, develop sanitation standard operating procedures (SSOPs) and evaluate equipment designs.
Who Should Participate
This course has been designed for plant managers, quality control management and technicians, operations personnel, sanitation managers and technicians, and employees who are responsible for the public health controls of the daily plant operations. The course will focus on training participants on practical and fundamental procedures, practices, and skills used to control the plant environment and processes that may contribute to the contamination of products.
Meet the Dairy Plant Food Safety Workshop Trainers
Joe Stout, Consultant, Commercial Food Sanitation LLC
Joe Stout is known in the industry for his work in sanitation and hygienic design as the Director of Global Product Protection, Sanitation and Hygienic Design for Kraft Foods. Joe was with Kraft for 29 years. Stout has been active in sanitation controls and sanitary design of equipment and facilities, for dairy, meat and dry products for many years.
Jonathan M. Gardner, Vice President, Regulatory Affairs and International Standards, International Dairy Foods Association
Before joining IDFA, he worked for many years at the U.S. Food and Drug Administration. While at FDA, Gardner served for eight years as a consumer safety officer on the Center for Food Safety and Applied Nutrition (CFSAN) Grade "A" Milk Safety Team. He has led courses on environmental sampling, Good Manufacturing Practices (GMPs) for food, food-safety management at retail and veterinary-medicine training.
Margaret “Peggy” Poole, Ph.D., Vice President Quality Systems & Regulatory Affairs, HP Hood LLC
Peggy Poole has held positions quality assurance and R&D with Hood for more than 12 years. She has 25 years of experience in the food industry that includes Kraft Foods and The Haagen-Dazs Company. She has held positions in Research & Development, Technical/Regulatory Affairs, and Quality Assurance.
Stephen Lally, Corporate Quality Assurance, HP Hood LLC
Stephen Lally has 30 years of dairy experience, most recently with HP Hood LLC. Lally’s background focuses on quality assurance, food safety and technical support in all dairy product types with strengths in cultured dairy products, semi-soft and hard cheeses and Italian cheese.
Paul Hill, Director of Quality Assurance, Dean Foods Southeast Region
Paul Hill has more than thirty years of experience in the food industry with companies including Kraft Foods, Stella Foods, and Dean Foods with extensive contributions in quality assurance and regulatory affairs management. Hill has extensive product knowledge and experience in frozen dairy products, frozen pizzas, fluid milk products, frozen meat ingredients, cheese, cheese ingredients, frozen meat entrees, aseptic packaging, and cultured dairy products.
Helena Soedjak, Ph.D., Director, Food Safety, Leprino Foods
Helena Soedjak is responsible for overseeing food safety initiatives at Leprino Foods and cultivating strategic partnership with government agencies, industry, academia and customers. She has worked in food safety for 20 years.
Kristen Dixon, General Manager and Vice President, Chestnut Labs
Kristen Dixon has extensive experience with consumer response, supplier programs, corporate standardized compliance programs, GFSI programs, quality IT systems, food safety and quality training programs and the corporate and plant laboratory system. Dixon has 17 years of experience in the food industry with key experience in pathogen testing, methodologies and control and food safety risk analysis.
Staci Richardson, Team Leader of Food Safety, Schreiber Foods, Inc
Staci Richardson is Team Leader of Food Safety at Schreiber Foods in Green Bay, Wisconsin. She is responsible for overseeing food safety initiatives globally including HACCP, environmental monitoring, pathogen testing methods & labs, infrastructure & facility design, food safety training, and several others.
Agenda
Day One
Tuesday, July 26
| 7:00 - 8:00 a.m. | Continental Breakfast/Registration |
| 8:00 a.m. - noon | Morning Session |
| Welcome and Introduction/Overview | |
| Presentation: Dairy-Related Outbreaks | |
| Case Studies | |
| Pathogen Equation | |
| Break | |
| Pathogen Control Program (PCP) Details | |
| Pathogen Control Assessment Challenges During Exponential Growth | |
| Sanitary Design of Equipment | |
| Lunch Session: Regulatory Considerations | |
| 1:00 - 5:00 p.m. | Afternoon Session |
| Microbiology and Testing Approaches | |
| Model Monitoring & Corrective Action Programs | |
| A Defined Approach to Cleaning | |
| Break | |
| Exercise: Swabbing Techniques | |
| Exercise: Equipment Design Review and Review & Monitoring Exercise - 7 Teams | |
| Group Report Out | |
| Review Session: Q&A |
Day Two
Wednesday, July 27
| 7:00 - 8:00 a.m. | Continental Breakfast/Registration |
| 8:00 a.m. - noon | Morning Session |
| Introduction and Summary | |
| Case Study: PEM Vectoring Step Change | |
| Creating a Food Safety Culture | |
| Exercise: Corrective Action | |
| Break | |
| Best Practices for Control Mapping PEM Program Results Steam Use for Corrective Action |
|
| Cleaning Procedures Development - Validation and Verification | |
| Lunch | |
| 1:00 - 3:00 p.m. | Afternoon Session |
| Exercise: Break Out - Create SSOP with Frequency, Tools, Validation and Verification | |
| Close Out & Questions |
Hotel and Local Information
The July 26-27, 2011 Dairy Plant Food Safety Workshop will be held at the offices of Dairy Management Inc. (DMI) in Rosemont, Illinois.
Address:
10255 West Higgins Road
Suite 900
Rosemont, IL 60018
(847) 627-3361
www.dairyinfo.com
Please make your own reservations at one of the hotels within walking distance of the Dairy Management Inc. (DMI) offices. Some of these hotels have special rates if you mention that you are attending an IDFA meeting at DMI. All hotels listed below have free shuttles that run from Chicago's O'Hare Airport to the hotel.
Holiday Inn Suites
DMI Rate: $123/night
Free high-speed wireless service.
Address:
10233 W Higgins Road,
Rosemont, IL 60018 (Located directly next to the DMI building.)
847-954-8600
Holiday Inn Suites Website
Sheraton Gateway Suites
DMI Rate: $142/night
Address:
6501 N. Mannheim Road,
Rosemont, IL 60018 (Across the parking lot from DMI, a 5-minute walk)
847-699-6300
Sheraton Gateway Suites Website
Holiday Inn Express
Free hot breakfast buffet and wireless Internet
Parking fee: $16 parking charge per night
Address:
6600 N. Mannheim,
Rosemont, IL 60018 (1 block from DMI. You will cross a very busy street.)
847-544-7500
Holiday Inn Express Website
Best Western
Free high-speed wireless Internet
Address:
10300 W Higgins Road,
Rosemont, IL 60018 (1 block from DMI. You will cross a very busy street.)
847-296-4471
Best Western Website
Travel and Transportation
Getting to Rosemont
Getting There By Air
Rosemont is served by the O'Hare International Airport and Chicago Midway Airport. We are pleased to announce that American, Continental, Delta, and United Airlines are our official partners for the Dairy Plant Food Safety Workshop.
IDFA has partnered with American Airlines to provide our attendees a five percent discount off ANY published airfare on www.aa.com for the Dairy Plant Food Safety Workshop. The valid travel dates for this discount are July 26-30, 2011.
You can easily access American's fares and apply this discount by going to www.aa.com to book your flight. Place promotion code 1171BY in the promotion code box and your discount will be calculated automatically. You may also call (800) 433-1790 to book your flights. This special discount is valid off any applicable published fares listed for American Airlines, American Eagle, and American Connection. Guests with flights originating internationally will need to contact your local reservation agent and refer to the promotion code.
NOTE: There is a reservation service charge for all tickets issued by phone. Please use our preferred partner American Airlines when you can because of the benefits provided to you as a traveler and to our organization for extended partner value.
Continental Airlines offers discounts off published fares of 2 to 10 percent or Zone Fares. Book your reservations online at www.continental.com for maximum savings and receive an additional 3 percent discount off the published fares. Click on www.continental.com, choose your flight times and access your meeting discounts by inserting ZJN5165550 in the offer code box.
Or you may call your travel professional or Continental MeetingWorks at (800) 468-7022. Refer to Z Code ZJN5 and Agreement Code 165550.
Delta Airlines is pleased to offer discounted airfares. Use WorldFile/Ticket Designator NM6BB to purchase your tickets online and discounts from 2 to 7 percent will be applied. Please call (800) 532-4777 for reservations.
United Airlines offers 5 to 10 percent discount on published fares. To make a reservation please visit www.united.com and use the meeting ID 586MT as the united.com promotional code, or call the Meetings Plus reservation service at 800-521-4041.
Getting to Dairy Management Inc. (DMI)
Driving Directions
From O'Hare Airport:
Head southeast on access Rd / Slight left to stay on access Rd / Slight right onto the ramp / Continue straight / Turn left
From Midway Airport:
Head north toward W 56th St / Turn left at S Kilpatrick Ave / Take the second left onto W 55th St / Take the first right onto S Cicero Ave / Merge onto I-55 N/Stevenson Expy via the ramp to Chicago / Take exit 292A to merge onto I-90 W/I-94 W toward W Ryan Expy/Wisconsin / Take exit 78 for I-190 W/I-294 S/Tollway toward O'Hare/Indiana / Merge onto I-190 W / Slight left / Turn left
Registration Tips
1. When is the Dairy Plant Food Safety Workshop being held?
IDFA's Dairy Plant Food Safety Workshop will be held Tuesday, July 26, through Wednesday, July 27, 2011.
2. Why should I attend the Dairy Plant Food Safety Workshop?
This training program focuses on food safety prerequisite programs to HACCP that will prevent the growth and establishment of pathogens in all dairy plant environments and on product contact surfaces. Specific attention will be devoted to the components of the Innovation Center for U.S. Dairy's pathogen-control program, which includes Good Manufacturing Procedures (GMPs), controlled floor conditions, separation of raw and ready-to-eat (RTE) products, sanitation, sanitary design and environmental monitoring.
3. Who should attend the Dairy Plant Food Safety Workshop?
This course has been designed for employees who create and manage pathogen-control programs, regardless of their titles or current roles. The course will focus on training participants on practical and fundamental procedures, practices and skills used to control pathogens in the plant environment.
4. Which hotel has been reserved? What is the rate?
Please make your own reservations at one of the hotels within walking distance of the Dairy Management Inc. (DMI) offices. Some of these hotels have special rates if you mention you are attending an IDFA meeting at DMI. Visit the hotel and travel section for more information.
5. What is the schedule for the Dairy Plant Food Safety Workshop?
The agenda with program and activities schedule is available online. Please note that the program schedule is subject to change.
6. How do I register for the Dairy Plant Food Safety Workshop?
The fastest and easiest way to register is online.
You may also email your registration to registrar@idfa.org, fax it to (202) 331-7820 or mail it to: IDFA Registrar, 1250 H St, NW, Suite 900, Washington, D.C. 20005.
7. What is the registration fee?
The registration fee is $475 for IDFA members/artisanal cheese makers and $575 for non-members. If you have questions regarding your eligibility as an artisanal cheese maker, contact Patrick Crosson, IDFA registrar at 202-220-3557 or registrar@idfa.org; questions about membership may be directed to membership@idfa.org.
8. What does my registration fee include?
Your registration fee includes two continental breakfasts, lunch the first day and coffee breaks. You will also receive conference materials with printed PowerPoint presentations from each of the sessions.
9. Will I receive a confirmation for my registration?
Yes, you will receive a confirmation for your registration via email or fax. It will contain detailed information about the Dairy Plant Food Safety Workshop.
10. What is the registration cancellation/refund policy?
Full refunds will be granted for written cancellations received up to three weeks before the meeting. Cancellations received one to three weeks before the meeting will be eligible for a 50 percent refund. No registration refunds will be granted after July 5, 2011. All cancellations must be received in writing. Substitutions may be made without penalty.
11. Are there any airfare discounts?
Yes. IDFA has partnered with four different airlines to offer discounts to attendees. We are pleased to announce discounts with American, Continental, Delta and United Airlines. Visit the hotel and travel section for more information.
12. What is the dress code?
Business casual attire is recommended.
16. My question is not here! Who should I contact?
If you have any further questions about the Dairy Plant Food Safety Workshop, please contact Patrick Crosson, Meetings Assistant & Registrar at 202-220-3557 or pcrosson@idfa.org.
