Chairman: Professor Steven Walker – Director General, Campden BRI
Registration and refreshments
Welcome and opening remarks by Chairman
Professor Steven Walker – Director General, Campden BRI
SESSION 1: How safe is our food?
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 might risk and uncertainty change, and what approach the food and drink industry needs to take
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
SESSION 2: Understanding the legislation landscape
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.
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.
Brexit: the challenges and opportunities
Hillary Ross, Executive partner and Head of Retail, Food and Hospitality at legal firm DWF, on 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
SESSION 3: Emerging technologies and processes
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. Once they have identified the risks, they need to identify and then validate all controls in place to manage those risks. This task needs careful planning and logical execution.
Barbara Hirst, consultant for food safety and quality at Reading Scientific Services Ltd will aim to touch on the principles of good allergen risk assessment and the potential pitfalls of sampling and analysis.
The Blockchain revolution
The role of IT Systems in boosting traceability
Dawn Welham – President of the Chartered Institute of Environmental Health
SESSION 4: Culture and control
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.
FIIN and the spirit of collaboration
Helen Sisson, Group Technical Director at Greencore, will look at the principles behind the Food Industry Information Network (FIIN). Sisson will detail how information sharing is benefiting its members, including Greencore – the world’s biggest sandwich maker.
Case study: lessons learned from a product recall