08:45 Registration and refreshments
09:00 Welcome and opening remarks by chairman
Professor Steven Walker, Director General, Campden BRI
SESSION 1: How safe is our food?
09:20 – Managing the communication of risk and uncertainty
As the deadline for UK to leave the EU approaches, Sue Davies, Strategic Policy Adviser at Which? will look at how risk and uncertainty might change, and what approach the food and drink industry needs to take.
09:40 – Food safety offences – The nature and scope of crime
Andy Morling, Head of food crime at the National Food Crime Unit will discuss the nature and scope of recently reported food safety offences – and how the Unit is to take on investigatory powers following the announcement of more Government funding.
10:00 – Understanding foodborne illness
Dr Mark Webber, Research Leader at Quadram Institute will set out the latest approaches to combating foodborne illness, as the research body gears up to opening a multimillion pound food and health research and endoscopy centre in August – claimed to be at the forefront of a new interface between food science, gut biology and health.
10:20 – Industry survey- Key concerns and perceived opportunities
Food Manufacture, Editor Rod Addy will reveal the results of a readership survey detailing the key food safety concerns of factory managers as we head towards regulatory change, and their hopes as emerging technologies move into the mainstream.
SESSION 2: Understanding the legislation landscape
11:00 – Regulating Our Future – an update from the Food Standards Agency
Nina Purcell, Director of Wales and local delivery at the Food Standards Agency, will offer an update on the Regulating Our Future reform programme – the Food Standards Agency’s move to a new risk-based approach to inspecting food and drink businesses. The programme proposes manufacturers share both private third-party audit findings and specialist food safety inspection skills with the Food Standards Agency.
11:20 Brexit: The challenges and opportunities
Nils Bings, Partner and Head of Food Law and Regulatory Compliance FMCGs (Germany), will talk through the food safety implications of Brexit – including information sharing with the EU, the relationship with the European Food Safety Authority; and rules governing use of everything from chlorinated chicken and growth promoters, to irradiated and genetically-modified food.
11:40 – Regulatory reform – How can manufacturers prepare?
With Brexit and the Food Standards Agency’s Regulating Our Future programme, food and drink manufacturers are faced with two major regulatory upheavals for the price of one. John Bassett, Policy and Scientific Development Director at the Institute of Food Science & Technology, will discuss the measures food businesses should take to ensure they are responsive to the changes.
12:00 – Panel debate comprising speakers from morning session
12:30 – LUNCH
SESSION 3: Emerging technologies and processes
13:30 – Reducing the risk of allergen contamination in the factory
Unintentional allergen presence can arise from multiple sources within a manufacturing environment. Each production facility needs to assess the risks that may arise from their supply chain, their entire production process, their environment and their people. Barbara Hirst, Consultant for Food Safety and Quality at Reading Scientific Services Ltd will talk through the principles of good allergen risk assessment and the potential pitfalls of sampling and analysis.
13:50 – The blockchain revolution
Trust in the supply chain is critical for food and drink manufacturers. Loretis Alisauskas, Blockchain Business Development – UK and Ireland at IBM, will explain how blockchain is fast becoming a powerful tool in protecting traceability and transparency from farm to fork, and demonstrate how the technology can protect valuable data and intellectual property.
14:10 – How IT and data can overcome regulation challenges
Dawn Welham – President of the Chartered Institute of Environmental Health, is to discuss how IT and data can benefit manufacturers in the fast-changing regulatory landscape. Welham will also propose alternatives to the current assurance model, which she believes will result in better food fraud detection
14:30 – COFFEE
SESSION 4: Culture and control
14:50 – Implementing a food safety philosophy
Bertrand Emond, Head of Membership and Training at Campden BRI will talk through the essential steps needed to create the right food safety culture, from head office to factory floor. Campden BRI runs a food safety and quality culture excellence programme with more than 500 sites involved globally. The programme includes a culture excellence assessment and improvement plan.
15:10 – FIIN and the spirit of collaboration
Richard Barnes, Retail Technical Director at ABP UK, will look at the principles behind the Food Industry Information Network (FIIN). He will detail how information sharing is benefiting its members.
15:30 – How to prevent product recalls
By adopting a real-time approach to food safety control, Richard Montgomery, director at Systems Integration will show how food and drink firms can make informed, effective operational decisions that will minimise the risk of product recall.
15:50 – Closing remarks by chairman
Professor Steven Walker, director general, Campden BRI
16:00 Conference closes