The 10th Annual Food Safety Consortium took place in Parsippany, New Jersey, on October 19-21. The event attracted food safety and quality assurance professionals from around the globe to discuss some of the biggest challenges in food safety.
Keynote speaker Denise Eblen, PhD, of the USDA FSIS opened the Consortium on October 19 to share the science and data behind the agency’s recently proposed Salmonella framework.
Day one of the conference focused on the future of food safety and food safety culture with panel discussions moderated by Dr. Darin Detwiler of Northeastern University and Deb Coviello, founder of The Drop In CEO.
Day two included panel sessions covering technology, food defense, reformulation challenges and more, followed by a networking cocktail reception with Women in Food Safety and The Foundation FSSC.
Digital Transformation of Food Safety & Quality 4.0: Data Analytics and Continuous Improvement, moderated by Jill Hoffman, Senior Director, Food Safety and Quality, B&G Foods
Shawn Stevens, Attorney with the Food Industry Counsel, Jorge Hernandez, VP, Quality Assurance, The Wendy’s Company, and Elise Forward, Founder & Principal Consultant, Forward Food Solutions, discussed the Biggest FSQA Challenges, including the evolution of microorganisms, food fraud and adulterated products, workforce shortages and supply chain disruptions.
April Bishop, Senior Director of Food Safety at TreeHouse Foods, Peter Begg, VP of Quality and Food Safety, Hearthside Food Solutions and Melanie Neumann of Matrix Sciences tackled Product Reformulation Challenges and offered a five-step protocol to prepare in advance for potential reformulation:
- Write down your top five-selling SKUs
- List all ingredients
- Identify any single source suppliers
- Identify any potential risks, including geopolitical and weather-related to those suppliers
- Develop alternates
- Ask, “Do I need this ingredient?”
Jason Bashura, Senior Manager, Global Defense Pepsi Co. moderated a panel discussion on CybersecurOTy, Food Defense and Infrastructure Protection, followed by Audits: Blending in-person with Remote, led by Laurel Stoltzner, Corporate QA Manager OSI Industries, and a discussion on FSQA Technology: How Far is Too Far? How to Properly Analyze new FSQA Technology.
The final day of the Consortium brought attendees together to discuss Environmental, Social Governance (ESG), Diversification of the Supply Chain and How to Blend Employee Culture with Food Safety Culture.
Tia Glave and Jill Stuber of Catalyst were the final speakers of the event with a presentation and breakout group discussions designed to help attendees identify their personal, professional and organizational goals and provide the tools to help make those visions a reality.
What People Are Saying
“It was wonderful to reconnect and see so many industry friends in person!”
“I got to listen to some great speakers during the Consortium. Jason Bashura’s spirit and passion were infectious, Let’s make food safer for the world!.”
“So interesting to hear insights from across the food industry and related suppliers, as the landscape continues to evolve post-COVID. The panel discussion on communicating with the C-suite was so on point.”
Scenes from the Food Safety Consortium
About the Food Safety Consortium: Organized by Food Safety Tech, the Food Safety Consortium Conference, launched in 2012, is an educational and networking event that has food safety, food integrity and food defense as the foundation of its educational content. 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.