TUESDAY 8 JUNE
Welcome and introduction
The impact of COVID-19 on food safety catering
Sterling Crew, Strategic Advisor at Shield Safety Group
The COVID-19 pandemic is one of the largest public health crises in recent history. In this presentation, Sterling Crew reviews the potential food safety challenges presented by the SARS-CoV-2 virus and its impact on the catering sector. He will look at the restrictions that have been brought into place to manage the spread of disease and how they dramatically impacted the hospitality industry.
COVID-19 is the name of the disease caused by the novel coronavirus SARS-CoV-2. COVID-19 has changed all our lives so fundamentally in so many ways. As well as the critical health concerns, it has brought into sharp focus the importance of food and in particular the availability of safe, healthy, and nutritious food.
In such uncertain and challenging times, it is important that we use trusted sources and are guided by scientific principles and medical advice. The opinion held by a series of trusted sources is that COVID-19 is a respiratory illness. It is not known to be transmitted by exposure to food or food packaging. The UK Government advises that food business operators should continue to follow the FSA guidance on good hygiene practices in food preparation and their Hazard Analysis and Critical Point (HACCP) processes.
However, the conditions created by the pandemic do have the potential to compromise food safety. The catering sector has been dramatically impacted both economically and socially, across the whole of its entire network. And as the hospitality sector looks to reopen permanently, there will be more challenges to food safety. Sterling will look at the factors that have the potential to impact negatively on food safety if not managed and controlled.
It is clear the catering sector must continue to adhere to good food safety processes and procedures, so we are fortunate that most food professionals and handlers are already well informed and trained with robust controls in place.
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Welcome and introduction
The future of remote auditing and emerging technologies
Andy Kerridge, Food Safety and Quality Consultant at Wyvern Food Solutions Ltd
Andy was initially a strong supporter of the adoption of many of the changes seen as people and companies adapted to new ways of working forced upon us by the pandemic and was frustrated by the lack of flexibility being shown by standard owners and the like. The pandemic and the resulting changes also highlighted limitations caused by so many companies still using paper systems which faced difficulties not just conducting remote audits, but also with staff working from home and the lack of portability of the paper-based data.
During his presentation, Andy will highlight some of the opportunities which were missed with the switch to remote auditing, and how more could be achieved, or in a better way.
Changes in other areas such as robotics and AI will also be covered during the presentation. These are fast moving areas which larger companies may be aware of, though smaller companies may not be aware or may be hesitant to take the first steps.
Lastly, changes to the auditing world prompts us to raise the question - Is the audit industry (as that is what it has become) achieving what it was set out to do? And have we seen a reduction in recalls?
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Welcome and introduction
Key food poisoning cases for Marler Clark and what lessons can businesses learn
Bill Marler, Attorney at Marler Clark, The Food Safety Law Firm
For the last 27 years, Bill has represented victims of nearly every large foodborne illness outbreak in the United States, filing lawsuits against such companies as Cargill, Chili’s, Chi-Chi’s, Chipotle, ConAgra, Dole, Excel, Golden Corral, KFC, McDonald’s, Odwalla, Peanut Corporation of America, Sheetz, Sizzler, Supervalu, Taco Bell, and Wendy’s. Through his work, he has secured over $750,000,000 for victims of E. coli, Salmonella, and other foodborne illnesses.
Among the most notable cases he has litigated, Bill counts those of nineteen-year-old dancer Stephanie Smith, who was sickened by an E. coli-contaminated hamburger that left her brain damaged and paralyzed, and Linda Rivera, a fifty-seven-year-old mother of six from Nevada, who was hospitalized for over 2 years after she was stricken with what her doctor described as “the most severe multi-organ [bowel, kidney, brain, lung, gall bladder, and pancreas] case of E. coli mediated HUS I have seen in my extensive experience.”
New York Times reporter Michael Moss won a Pulitzer Prize for his coverage of Smith’s case, which was settled by Cargill in 2010 for an amount “to care for her throughout her life.” Linda’s story hit the front page of the Washington Post and became Senate Majority Leader Harry Reid’s touchstone for successfully moving forward the Food Safety Modernization Act in 2010.
During his presentation, Bill will speak about key food poisoning cases during his career, the litigation of claims resulting from outbreaks of pathogenic bacteria and viruses and the issues surrounding them.
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WEDNESDAY 9 JUNE
Welcome and introduction
Demystifying allergen management in hospitality
Dr Lisa Ackerley, Strategic Food Safety Advisor for Public Health Company Ltd
Allergen management needs to be embedded in food safety culture in every food business. However, it is important to be very clear about where allergens sit in relation to HACCP or a business’ food safety management system; whilst food allergens are a hazard to some, they are a source of nourishment to others. Apart from the 14 allergens listed in law, many other foods are allergenic to some – for example, strawberries, kiwi, onions, garlic, and mushrooms.
Everyday controls needed such as hand washing, cleaning and tidy dry store management should be in place anyway. But as hospitality is different to manufacturing; it would be very rare for a small catering company to be able to control food allergens through dedicated production lines, equipment, and utensils.
For this reason, for allergic customers visiting hospitality venues, their safety depends on a number of specific processes which are implemented specially following the initial dialogue with the customer.
During this presentation, Lisa clears-up the myths of purple chopping boards and allergen shelves amongst others and gets to grips with what really matters to keep customers safe.
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Welcome and introduction
A scientist’s toolbox for food fraud
Dr James Donarski, Head of Food Authenticity at Fera Science Ltd
The authentication of food to ensure that it has not been subject to fraud is a significant and challenging task. Currently there is not an internationally recognised official definition of food fraud. A generally accepted concept is that food fraud occurs when a perpetrator deliberately passes off a foodstuff that does not meet either implicit or explicit claims. It therefore covers a huge variety of acts, from undeclared addition of water, exceeding fishing quotas, redirection of stolen products, the substitution of key ingredients, and more.
In this presentation, James will describe the analytical toolbox for identifying the most appropriate test methodologies to detect food fraud. Targeted and non-targeted approaches to be presented include the use of data, physical characteristics, DNA, proteins, small molecules as well as elements and atoms.
During the conclusion of his presentation, James will explore how this toolbox may need to expand as fraudsters endeavour to deceive analytical test methods in new ways and touch on the rapid and/or portable tools for their detection currently being researched.
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Welcome and introduction
Smarter food safety for the new normal
Frank Yiannas, Deputy Commissioner of Food Policy & Response at U.S. Food and Drug Administration
Maintaining Consumer Trust in Food is not only the theme of this conference, it’s also the FDA’s mandate – to give consumers the confidence they deserve to have in the safety of their food.
Deputy FDA Commissioner Frank Yiannas will talk about how the agency’s New Era of Smarter Food Safety initiative aims to provide modern approaches for our modern times, the “new normal.” We are in the midst of a global food revolution as foods are reformulated, new foods and production methods are realized, and the food system becomes increasingly digitized. The New Era is a new approach to food safety, leveraging technology and other tools to create a safer and more digital, traceable food system.
The New Era builds on the foundation laid by the FDA Food Safety Modernization Act (FSMA). There are elements of FSMA that anchor New Era goals, such as a requirement under FSMA that there be a qualified individual to develop and apply a food safety system. Such an individual would also have an important role in establishing the food safety culture sought in the New Era initiative, not only in food facilities but in restaurants and other retail food establishments. And like FSMA, the New Era goals will be reached in collaboration with federal, state, local, tribal, territorial, and international partners.
Mr. Yiannas will describe how the lessons learned during the COVID-19 pandemic accelerated the need for New Era of Smarter Food Safety goals, including enhanced traceability, alternate means of inspection, and safety considerations for foods ordered online and delivered directly to the home. The New Era of Smarter Food Safety, building on FSMA, will provide a path beyond the shadow of the pandemic to a future in which nations, working together, are stronger and more resilient than ever.
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THURSDAY 10 JUNE
Welcome and introduction
Global food defence strategy and the impact of positive food safety behaviours
Denis Treacy, Chief Technical Officer at Culture Compass Ltd
As consumers continue to demand more transparency on the products and companies they are buying from, manufacturers, suppliers and retailers must strive to meet consumer expectations for competitive advantage.
In doing so, the margins that separate the offerings available become increasingly slender, driving an inexhaustible search for value through an agenda of global sourcing of materials, services, and products.
By expanding our networks with global sourcing strategies, the global supply chain becomes ever more vulnerable, with risks shifting into new threats as well as new geographies.
Food fraud, questionable authenticity, adulteration for ideological gain and now global pandemics are all to be considered in our global food defence strategy.
In this presentation, Denis will outline how to challenge and strengthen your global food defence strategy and the impact positive food safety behaviours has on this.
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Welcome and introduction
Evolving the regulatory model for food safety
Carmel Lynskey, Head of Achieving Business Compliance at Food Standards Agency
Everyone should have food that is safe and what it says it is. That is the bottom line of the FSA’s Achieving Business Compliance Programme.
In a changing food landscape, the FSA are committed to designing new, responsive, regulatory approaches which are innovative and make best use of technology, data, and relationships.
Through the Achieving Business Compliance Programme, the FSA will strengthen existing partnerships and forge new relationships with industry in order to recognise and manage risks so that consumers can always trust their food wherever it is produced, supplied or consumed.
During this presentation, Carmel will speak about the programme and how it’s aims will be achieved. Including continuing the FSA’s reputation as the trusted voice on food standards in the consumer interest.
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Plus, receive a FREE link to join our Training solutions for a changing world webinar when you book onto any of the above Highfield Conference presentations.
Welcome and introduction
Training solutions for a changing world
Edward Dawson, International Development Manager at Highfield International