ProFood Tech, a new trade show and conference that will focus on processing technologies and innovations for the food and beverage industry, will make its debut April 4-6 in Chicago. To help attendees make the most their trip, IDFA is kicking off its dynamic conference program with three pre-conference workshops, starting on April 2. Two of the workshops are designed to help attendees obtain qualifications recognized by the Food and Drug Administration and the third will offer effective protocols for working with regulatory agencies and communicating to the public in case of a product recall.
The new Preventive Controls for Human Food regulation under the Food Safety Modernization Act became effective last September. It is intended to help ensure safe manufacturing, processing, packing and holding of food products for human consumption in the United States. The regulation requires certain activities to be completed by a "Preventive Controls Qualified Individual” who has successfully completed training on developing and applying risk-based preventive controls or is qualified through job experience to develop and apply a food safety plan.
The workshop, which runs April 2-4, will use standardized curriculum developed by the Food Safety Preventive Controls Alliance. The FSPCA curriculum, which will be conducted by lead instructors from the alliance, is the only one currently recognized by FDA. Lead instructors will be John Allan, IDFA vice president of regulatory affairs and international standards, and Nancy Eggink, Mérieux NutriSciences business development director.
This workshop is designed to cover low-acid canned foods (LACF) regulations as they pertain to shelf-stable process cheese manufacturers. The training materials were developed by Kraft Heinz and Kathy Glass, Ph.D., a distinguished scientist from the University of Wisconsin–Madison, who will lead the workshop. Topics will include the microbiology and control of Clostridium botulinum, thermal processing and pasteurization, formulation control, process instrumentation, production and packaging controls and records.
Attendees who complete the workshop and pass all exams at the end of each section will fulfill FDA's certification requirements for becoming a trained operator. The workshop will be held April 2-3.
This one-day workshop, April 3, will help prepare food and beverage professionals to manage an FDA or USDA recall. Industry experts will demonstrate how to prepare for a recall, and to communicate effectively to the industry, customers, consumers and the news media. They also will cover the fundamentals of a food product recall, review a company's rights and responsibilities, and outline strategies for limiting liability and managing customer expectations. Through presentations and hands-on exercises, attendees will learn how to update their own recall protocols and communication management principles. They also will receive tools that will help food safety professionals and communication and marketing teams work together effectively and efficiently during the recall.
Distinguished communications counselor and former journalist known for creating and maintaining high-level strategic communications programs, Gene Grabowski, a partner with kglobal, will lead the discussion on how to prepare for and execute effective communications strategies a recall. Elizabeth B. Fawell, counsel with Hogan Lovells US LLP, will present how to navigate the detailed, and often complex, regulatory issues confronting food companies during a recall.
Full Conference Program
IDFA will offer a complete conference program with more than 50 educational sessions during ProFood Tech, April 4-6, 2017, at McCormick Place in Chicago. View the full list of sessions here. Registration for the conference program is available here.
For more information, contact Melissa Lembke, IDFA manager of meetings and educational services, at email@example.com.