Embed Size (px)
Citation preview
November 5-7, 2013
Marriott Louisville Downtown
Louisville, Kentucky
www.sqfi.com/2013conference
is a division of
Actionable Ideas • Business Connections • Career-Enhancing Education
SQFInternationalConference
The Safe Quality Food International Conference is designed and developed by your peers in the food safety industry. It provides current and prospective SQF users a unique and valuable opportunity to gain the knowledge, skill and connections to strengthen their food safety and food quality assurance programs and enhance their professional careers.
The conference will introduce attendees to new technologies, tools and potential partners to further increase their ability to protect their customers, branding and bottom line. Conference participants will leave with actionable ideas, plans, connections, and a clear under-standing of how they can improve or implement a food safety and quality program.
We Promise:• Collaboration with industry peers to solve tough challenges
• Actionable NEW ideas for immediate program improvements
• Critical updates on food safety certification issues
• Networking time with potential partners offering new solutions
• Professional development opportunities
Who Should Attend:• Food safety professionals at all levels of the supply chain
• Individuals from companies seeking to enhance current programs
• Companies beginning to implement a food safety program
• Food safety auditors and consultants
• Representatives from services providers in the food safety industry
2
Monday, noveMber 48:00 a.m. – 5:00 p.m. Training Classes (additional fee applies)
Tuesday, noveMber 59:30 am – 11:30 am Complimentary Pre-Conference
Legislative update Workshop
2:30 pm - 2:45 pm Welcome and Introduction
2:45 pm - 3:45 pm Keynote Presentation
3:45 pm - 4:00 pm break Sponsored by CERT ID
4:00 pm - 5:00 pm General session Common sense Leadership Techniques
for Guaranteed success Dan Clark, VP of Human Resources and
Organizational Development, Silliker, Inc.
5:00 pm - 7:00 pm Cocktail reception and solutions showcase Sponsored by Alchemy Systems
Wednesday, noveMber 67:00 am – 8:00 am breakfast
8:00 am - 9:00 am General session update on the Food safety
Modernization act (FsMa) Dr. David Acheson, Managing Director, Food and
Import Safety Practice, Leavitt Partners
9:00 am – 9:15 am break
9:15 am – 10:15 am breakout sessions
• Top 10 SQF Non-Conformances: Proactively Avoiding Common Challenges
• Ensuring Supplier Management Commitment to Food Safety
• Evolving Workforces: Is Your Training Frozen in Time?
• Demystifying Validation and Verification
• Effective Strategies for Evaluating and Responding to an Environmental Positive
10:15 am – 11:15 am breakout sessions • SQF Level 2 versus FSMA Preventive Controls
Rule Requirements
• Vendor Management From a Vendor Perspective
• Training Today’s Workforce: Blending Formal and Informal Models
• Internal Auditing: Avoiding Common Mistakes
• Designing and Implementing a Robust Foreign Material Prevention Program
11:15 am – 11:30 am break Sponsored by ASI Food Safety
11:30 am – 12:30 pm breakout sessions • Allergen Validation for Cleaning Methods
• Sanitation and SQF: Establishing and Ensuring a Sound Foundation
• Top 10 Non-Conformances Not Raised by Auditors
• Pest Control Best Practices Under SQF Code Requirements
• Using Corrective Action Programs to Effectively Manage your SQF System
Conference Agenda at a GlanceWednesday, noveMber 6 (continued)
12:30 pm - 1:45 pm Lunch Sponsored by Randolph Associates
1:45 pm - 2:45 pm breakout sessions
• Top 10 SQF Non-Conformances: Proactively Avoiding Common Challenges
• Ensuring Supplier Management Commitment to Food Safety
• Evolving Workforces: Is Your Training Frozen in Time?
• Demystifying Validation and Verification
• Effective Strategies for Evaluating and Responding to an Environmental Positive
2:45 pm - 3:45 pm breakout sessions
• Vendor Management From a Vendor Perspective
• Training Today’s Workforce: Blending Formal and Informal Models
• Internal Auditing: Avoiding Common Mistakes
• Designing and Implementing a Robust Foreign Material Prevention Program
• Allergen Validation for Cleaning Methods
3:45 pm - 4:00 pm break
4:00 pm - 5:00 pm Keynote Presentation disaster Mythology – What really Happens at the Worst of Times
Guest Speaker: Amanda Ripley, Investigative Journalist and Author of “The Unthinkable: Who Survives When Disaster Strikes and Why”
5:00 pm - 7:00 pm Cocktail reception and solutions showcase Sponsored by Silliker, Inc.
THursday, noveMber 77:00 am – 8:00 am breakfast
8:00 am - 9:00 am Keynote Presentation Catch Me If you Can! Guest Speaker: Frank W. Abagnale, Acclaimed
Subject of the Movie and Broadway Play “Catch Me If You Can”
9:00 am – 10:00 am breakouts
• How Many Employees Does it Take to Change Your Food Safety Culture?
• Food Safety Risk Assessment Methodologies
• Your Packaging Supply Chain Can Help You! FSMA, Preventative Controls and Auditing
• Top 10 Non-Conformances Not Raised by Auditors
10:00 am - 10:15 am break
10:15 am - 11:15 am Idea exchange roundtables
11:15 am - 12:30 pm Third annual sQFI Quality achievements awards Luncheon Sponsored by ANSI and RABQSA
12:30 pm - 2:00 pm Keynote Presentation The art of the steal Guest Speaker: Frank W. Abagnale, Acclaimed
Subject of the Movie and Broadway Play “Catch Me If You Can”
4
2013 SQF CONFERENCE PLANNING COMMITTEEThe 2013 SQF International Conference is designed and developed by your peers. Together, this team of highly respected food safety and quality professionals has put together a robust education and networking program that meets your professional and educational needs. The SQF Institute and the Food Marketing Institute are grateful for their insight and hard work in developing the conference.
• LeAnn Chuboff, Senior Technical Director, SQFI
• Kristie Grzywinski, Technical Manager, SQFI
• Laura Dunn Nelson, Industry Relations Director, Alchemy Systems
• Ingrid Fessel, North America Technical Manager, Diversey Consulting
• Robert Garfield, Senior Vice President, SQFI
• Pam Hutton, QA Scientist, MOM Brands
• Christina Kelley-Astorga, President, Food Safety and Quality Systems
• Margaret Kolk (Chairperson), Senior Technical Trainer, NSF International
• Eva Lauve, Scheduling and Food Safety Manager, Stemilt Growers, LLC
• Kim Onett, Audit Operations Manager, Silliker, Inc.
• David Petrosky, Senior Quality Assurance Manager, H-E-B Manufacturing Division
• John Schulz, Senior Director Business Operations, SQFI
• Dr. Joe Sergio, President, Polar Clean, LLC
• Dr. Robert Strong, Senior Trainer & Consultant, SAI Global
SPONSORSThank You to The Generous Partners Who Support Our Industry
Premier Partners
Sponsors
FranK W. abaGnaLeFrank W. Abagnale is one of the world’s most respected authorities on forgery, embezzlement, and secure documents. For over 36 years he has worked with, advised, and consulted with hundreds of financial institutions, corporations, and government agencies around the world.
Mr. Abagnale’s rare blend of knowledge and expertise began more than 40 years ago when he was known as one of the world’s most famous con men. This was depicted most graphically in his best-selling book, Catch Me If You Can, a film of which was also made, directed by Steven Spielberg with Leonardo DiCaprio and Tom Hanks. The Tony-Award winning musical, Catch Me if You Can, directed by multiple award winner Jack O’ Brien, opened on Broadway at the Neil Simon Theatre in April 2011.
Between the ages of 16 and 21, he successfully posed as an airline pilot, an attorney, a college professor, and a pediatri-cian, in addition to cashing $2.5 million in fraudulent checks in every state and 26 foreign countries. Apprehended by the French police when he was 21 years old, he served time in the French, Swedish, and US prison systems. After five years he was released on the condition that he would help the federal government, without remuneration, by teaching and assisting federal law enforcement agencies.
Mr. Abagnale has now been associated with the FBI for over 36 years. More than 14,000 financial institutions, corpora-tions, and law enforcement agencies use his fraud prevention programs. In 1998 he was selected as a distinguished member of “Pinnacle 400” by CNN Financial News – a select group of 400 people chosen on the basis of great accom-plishment and success in their fields.
In 2004 Mr. Abagnale was selected as the spokesperson for the National Association of Insurance Commissioners (NAIC) and the National Cyber Security Alliance (NCSA). He has also written numerous articles and books including The Art of the Steal, The Real U Guide to Identity Theft, and Stealing Your Life.
“Abagnale’s lecture may be the best one-man show you will ever see.”— Tom Hanks
aManda rIPLeyAmanda Ripley is an investigative journalist and a contributing writer at Time Magazine, where she has been writing fea-ture stories about human behavior and public policy for over a decade. What makes Amanda’s work unusual is that she doesn’t just explain what happens; she obsessively investigates the mysteries of why people do what they do, combining serious research with literary storytelling to discover how we can do better.
Her 2008 book, The Unthinkable: Who Survives When Disaster Strikes and Why, was the first major book to explain how the brain works in disasters. The Unthinkable was published in 15 countries and described by NPR as “the thinking-person’s manual for getting out alive.” Through survivor stories from 9/11, Hurricane Katrina, the Indian Ocean tsunami and other calamities, Amanda exposes the gap between how we prepare for emergencies and how we actually behave in the worst of times.
Today, Amanda is a Bernard L. Schwartz Fellow at the New America Foundation, a nonpartisan think tank in Washington, DC, where she has written several recent feature stories about school reform, kids and teachers for Time and the Atlantic Monthly. She is currently traveling around the world working on a new book about how other countries have managed to raise smarter children--and what Americans can learn from their successes.
Amanda’s work has also been published in Slate, the New York Times Magazine, the Times of London, National Geo-graphic Adventure and the Washington Monthly. To discuss her work, Amanda has appeared on ABC, NBC, CNN, FOX News and NPR. She has briefed staff at the Pentagon, the Senate, the Department of Homeland Security, the State Department, the Peace Corps and FEMA, as well as Fortune 500 companies.
Special Guest Speakers
EDUCATION PROGRAMThe SQF International Conference offers a robust education program designed to meet the needs of food safety and quality professionals. In addition to industry-specific sessions, we offer compelling keynote sessions from guest speakers, who will provide fascinating perspectives from the world outside of food safety. Many of the breakout sessions are repeated, allowing attendees to maximize their learning experience.
InternationalConferenceSQF
dr. davId W.K. aCHesonDr. David William Kennedy Acheson is one of the world’s most esteemed experts in food safety. He currently serves as the Managing Director, Food and Import Safety Practice, at Leavitt Partners. Founded by former U.S. Health and Human Services Secretary and EPA Administrator Michael O. Leavitt, the partnership advises clients in the health care and food safety sectors. As Managing Director of the Food and Import Safety Practice, Acheson helps clients enter new markets, enhance the value of their products, navigate dynamic regulatory and reimbursement systems and improve health conditions around the world.
Prior to joining Leavitt Partners Dr. Acheson served as the Assistant Commissioner for Food Protection providing advice and counsel to the FDA Commissioner on strategic and substantive food safety and food defense matters. In January 2008, he was named Associate Commissioner of Foods, which provided him an agency-wide leadership role for all food and feed issues, including health promotion and nutrition.
Dr. Acheson has published extensively and is internationally recognized both for his public health expertise in food safety and his research in infectious diseases. Additionally, Dr. Acheson is a fellow of both the Royal College of Physicians (London) and the Infectious Disease Society of America.
Special Guest Speakers (continued)
Keynote SessionsCaTCH Me IF you Can - THe sTory oF FranK abaGnaLeFrank Abagnale provides entertaining insight into his life as the notorious imposter and fraudster of the 1960s, a thrilling story told in the award-winning movie and Broadway musical, Catch Me If You Can. By the age of 21 Abagnale had the reputation as America’s most gifted con man, successfully impersonating an international airline pilot, pediatrician, stockbroker, college professor and even an assistant attorney general all while cashing $2.5 million dollars in forged checks. Audiences experience an emotional roller coaster ride as Abagnale describes his con man escapades and reveals how he learned to live on the right side of the law.
THe arT oF THe sTeaLIn this unique 90 minute presentation, former con man turned crime stopper, Frank Abagnale, provides the latest information to protect you, the consumer, from check fraud, identity theft, and Internet fraud. Get an eye-opening overview of the most common types of scams perpetrated today including those involving forged checks, stolen mail and phony credit cards. Attend this important session to learn how to become a smarter, more aware consumer and avoid becoming a victim yourself.
dIsasTer MyTHoLoGy - WHaT reaLLy HaPPens aT THe WorsT oF TIMes Amanda Ripley draws on years of disaster reporting to explain the three phases most people go through in life-or-death experiences—and how we can learn to do better. She tells detailed stories of specific survivors from recent news-making calamities and combines their wisdom with the latest science into how the brain functions under extreme stress. This presentation features case studies from the evacuation of the World Trade Center on 9/11, the 2004 tsunami and the 2009 crash of US Airways Flight 1549 in the Hudson River.
General SessionsCoMMon sense LeadersHIP TeCHnIQues For GuaranTeed suCCessDan Clark, Vice President of Human Resources and Organizational Development, Silliker, IncHow do you meet the challenge of driving food safety and quality initiatives within a business environment where staff is expected to achieve more with less? Gain insight from a human resources expert in the food safety arena on how to increase your effectiveness as a leader, enhance your team’s collective potential and improve their performance. Learn how to identify and influence key players, including prospective champions and resisters, to leverage employee strengths and build an effective team. Explore common sense leadership techniques to help you assess individual, team and organizational readiness, manage change and influence management to gain organizational support and achieve your goals.
uPdaTe on THe Food saFeTy ModernIZaTIon aCT (FsMa)Dr. David W.K Acheson, Partner and Managing Director, Food and Import Safety Practice, Leavitt Partners This session will provide an update on the Food Safety Modernization Act and the latest addition to the list of proposed rules. Specifically the focus will be on the Preventive Control and Produce Rules that have been out for comment since January 2013 and the two new proposed rules on Foreign Supplier Verification and Third Party Audits released in July. The session will provide an overview of the proposed rules as well as some practical advice on what these rules mean to FDA regulated establishments.
Breakout SessionsToP 10 non-ConForManCes: ProaCTIveLy avoIdInG CoMMon CHaLLenGesGary M. Smith, Technical Director - Agri Foods, SAI GlobalThis perennial conference favorite will identify the top ten non-conformances on SQF audits throughout the last twelve months and make comparisons to prior year “Top 10” lists and previous versions of the standard to help you better understand current issues and trends. Discover how SQF non-conformances compare with other GFSI-benchmarked standards. Learn how to anticipate the most common challenges in certification audits and discover best practices you can employ to proactively prevent the most common non-conformances.
ensurInG suPPLIer ManaGeMenT CoMMITMenT To Food saFeTy Dyane Burke, Director of Food Safety and Quality Audits, ConAgra Foods, Inc. This session will define management commitment to food safety, examine its impact at all levels of the supply chain and discuss what happens when it is absent. Learn from a leading manufacturer how and why they incorporate supplier management commitment to food safety into their audit program. Hear how to facilitate open discussions with your suppliers to gauge their management commitment to food safety by identifying the right questions to ask. Learn how to analyze this information to qualify or disqualify a supplier and drive continuous improvement at your facility, co-manufacturing facility or supplier locations.
evoLvInG WorK ForCes: Is your TraInInG FroZen In TIMe? Laura Dunn Nelson, Industry Relations Manager, Alchemy Systems Shawn Stevens, Attorney, Equity Member, Gaas Weber Mullins LLCThe most common training deficiencies observed during an audit relate to inadequate documentation, which, as recent litigation proves, can have serious legal consequences. With FSMA provisions narrowing the focus on record keeping, it’s clear that companies need to ensure that their training practices are in compliance. Gain perspective from a seasoned lawyer on the potential legal consequences of inadequate training documentation and discuss best practices that will help keep you out of the courtroom. Hear an auditor’s perspective on the most common training pitfalls and challenges and take home effective adult learning techniques to make an impact on your own food safety training program.
deMysTIFyInG vaLIdaTIon and verIFICaTIon Roger Roeth, Chief Operation Officer, EAGLE Food Registrations, Inc. For many food safety professionals, validation and verification is the least understood element of the SQF standard. This session will help you distinguish the difference between validation and verification and effectively employ these processes as a tool for continuous improvement. Participants will learn how to identify and mitigate common pitfalls during the validation and verification process.
eFFeCTIve sTraTeGIes For evaLuaTInG and resPondInG To an envIronMenTaL PosITIve Dave Evanson, Technical Consultant, Silliker, Inc.Environmental monitoring programs (EMPs) are critical for measuring the effectiveness of microbiological controls in food plants and, when properly employed, provide meaningful data to proactively prevent foodborne contamination. Learn how to assess your own EMP, improve the effectiveness of environmental positive investigations and assess the adequacy of corrective action responses. You’ll leave equipped with useful strategies for improving and fortifying your EMPs as you discuss corrective actions and finished product protection, essential investigative methods and the relationship to hygiene zones in the plant, problem areas in both dry and wet manufacturing environments and how to analyze and investigate trends in environmental positives.
sQF LeveL 2 versus FsMa PrevenTIve ConTroLs ruLe reQuIreMenTsDr. David W.K Acheson, Partner and Managing Director, Food and Import Safety Practice, Leavitt PartnersThis session will discuss the process and results of a comparative analysis between SQF Level 2 and the proposed Preventive Control Rules published by FDA. Attendees will be able to understand how being SQF level 2 certified will help them in relation to being compliant with the new FDA requirements in relation to this proposed rule.
InternationalConferenceSQF
Breakout Sessions (continued)vendor ManaGeMenT FroM a vendor’s PersPeCTIve Katie L. Christ, Product Safety & Quality Analyst, FONA International, Inc.With the increasing demand for transparency in the food industry, a strong vendor management program is essential. Getting to know suppliers, measuring risk and meeting the growing demand for information from consumers are just a few of the challenges that a good vendor management system will address. Gain insight from the perspective of a leading manufacturer on how to make significant improvements to your vendor management programs. Learn how to conduct hazard analysis to design short term and long term goals that will increase your ability to understand your suppliers. Develop risk analysis guidelines that encompass both raw materials and the supplier.
TraInInG Today’s WorKForCe: bLendInG ForMaL and InForMaL ModeLs Jennifer McCreary, Technical Manager, NSF-GFTC Training Services, NSF-GFTC This session will introduce participants to the “Five Moments of Need” as defined by Dr. Conrad Gottfredson and Bob Mosher, which provides a training frame-work for helping employees achieve the desired level of competency both individually and as part of a team . Learn how to differentiate between each moment of training need and identify the best approach for providing the appropriate training instruction or performance support. Take home valuable tips to enable you to integrate informal learning events into individual and company training programs and develop training and performance plans that reflect the employee’s entire learning journey.
InTernaL audITInG: avoIdInG THe CoMMon MIsTaKes Cathy Crawford, SQF and HACCP Consultant, EAGLE Food Registration, Inc.In addition to being an SQF Code requirement, internal auditing is critical to performance and can maximize the benefits of an active SQF System. Yet with limited resources, companies often meet the internal auditing requirement without ensuring a value added system that enhances both food safety and overall business strategies for success. Learn how to identify common internal auditing mistakes, hear solid suggestions on how to avoid them and discover how to adjust your internal auditing process to reduce risk, adhere to code requirements and increase profitability. This session will change your perspective on the internal auditing process from one of required chore to valued process that supports company needs and objectives.
desIGnInG and IMPLeMenTInG a robusT ForeIGn MaTerIaL PrevenTIon ProGraM Robert Rogers, Senior Advisor Food Safety & Regulation, Mettler Toledo Developing a robust foreign material prevention program requires understanding both capabilities and limitations of foreign material inspection systems. This session will provide an overview of all types and brands of metal detectors and x-ray inspection systems, describe how each technology detects contami-nation and identify factors that affect detection capability and sensitivity. Participants will learn how to establish accurate testing and verification procedures, adequately control rejected product and leverage root cause analysis to identify the source of contamination and implement corrective action to prevent further contamination incidents.
aLLerGen vaLIdaTIon For CLeanInG MeTHods - a ToWn HaLL dIsCussIon LeAnn Chuboff, Senior Technical Director, Safe Quality Food Institute (SQFI) Joseph Baumert, Ph.D, Co-Director, Food Allergy Research and Resource Program, (FARRP), University of Nebraska-LincolnSteve Taylor, Ph.D., Co-Director, Food Allergy Research and Resource Program, (FARRP), University of Nebraska-LincolnExplore the challenges encountered when building an effective sanitation, validation and verification program for allergen control. Discuss SQF cases studies and discover workable, practical solutions for developing validation for cleaning activities. Attendees are encouraged to bring their own examples for discussion and review by the top experts in allergen management. This session is designed to provide a training experience for the supplier implementing the validation program as well as the auditor reviewing it.
sanITaTIon and sQF: esTabLIsHInG and ensurInG a sound FoundaTIonTim DeAtley, Senior Director of Sanitation, ConAgra Foods, Inc.A robust sanitation program is a key component to building a solid foundation for your business operations. Get an overview of the many aspects of sanitation throughout the entire supply chain including GMPs, pest control, housekeeping, wet and dry sanitation, SSOPs, master sanitation schedules and documentation. In an open discussion, participants will discuss and debate sanitation challenges, learn how to assess and analyze their own sanitation programs to identify opportunities for improvement and share valuable new ideas with their peers.
8
Breakout Sessions (continued)ToP non-ConForManCes noT raIsed by audITors Bill McBride, Customer Service, SQFI Asia PacificUsing a representative sample of SQF Edition 7 audit reports, this session will address the issue of non-conformances that are often missed or seldom raised in SQF audits. Participants will learn which key system elements are often overlooked and why this occurs, enabling them to modify their approach to implementing/auditing SQF to ensure a more holistic, integrated approach, based on risk priorities.
PesT ConTroL besT PraCTICes under sQF Code reQuIreMenTs John Barcay, Senior Scientist, Pest Elimination, Ecolab, Inc. This session will address the key pests that impact food safety in the food and beverage manufacturing industry and provide an overview of Integrated Pest Management (IPM) methods to address these food safety threats including risk assessment with establishment of pest action threshold levels and escalation procedures. Learn how to apply best practices for pest control equipment selection, placement and monitoring, inspection frequency, maintenance and documen-tation. Discuss how to measure and document the effectiveness of your program and the quality of your pest management provider.
usInG CorreCTIve aCTIon ProGraMs To eFFeCTIveLy ManaGe your sQF sysTeM Clare F. Winkel, Verification Auditor, NCSI Americas, Inc.The ability to implement effective change is a key component to building a solid foundation for your SQF system. Supported by food poisoning case studies from around the globe, participants will get practical advice on how to use existing corrective action and verification systems to collect, assess and analyze existing data within the SQF system and identify opportunities for cost-effective continuous improvement within their existing SQF systems.
Food saFeTy rIsK assessMenT MeTHodoLoGIes beyond CLause 2.4.3 Clare F. Winkel, Verification Auditor, NCSI Americas, Inc. Risk analysis forms the basis for risk management and crisis prevention. It involves using the information found in existing resources to assess and then control the risk from not just within your own manufacturing environment but the entire supply chain. This session will explore the steps involved in carrying out a risk analysis, discuss the different methodologies available including those to assess the risk from sabotage, supply chain failure, failure to detect hazards and the failure of the product traceability system. You’ll leave equipped with useful strategies for effectively improving and fortifying your food safety risk assessment methods.
your PaCKaGInG suPPLy CHaIn Can HeLP you! FsMa, PrevenTIve ConTroLs and audITInG Cass Wade-Kudla, Senior Manager, Packaging Quality & Regulatory Operations Team, General Mills James C. Huang, Director, Scientific & Regulatory Affairs, Bemis Company, IncPackaging is integral to the safety of processed food, and ensuring the safety of packaging materials requires an effective pre-requisite program. This session will provide an overview of the packaging supply chain and how it is regulated and supply recommendations for devising an effective supplier verification program for audit and control. Learn how the food packaging supply chain conducts risk communication and risk management and how FSMA preventative controls provisions apply. Get practical tips on how to fulfill the obligations in clause 2.3.2.5(i) of SQF Code 7 and take home tools developed by the food packaging supply chain to support compliance with the SQF Code.
HoW Many eMPLoyees does IT TaKe To CHanGe your Food saFeTy CuLTure? Geoff Schaadt, Senior Consultant, Delta PartnersWhile companies pursuing SQF certification recognize the importance of building a food safety culture within their establishment, implementing a plan to change culture can be a daunting task for most SQF professionals. This session will help you define what “food safety culture” is and clarify the pivotal role of the leader-ship. You’ll leave with practical solutions to engage your workforce, build better training programs and create a clear plan for creating a framework to influence your existing food safety culture.
InternationalConferenceSQF
NETWORKING EVENTS ANDADDITIONAL PROGRAM ACTIVITIESsoLuTuTIons sHoWCase and CoCKTaIL reCePTIonGather with friends and potential business partners at the Solutions Showcase on Tuesday and Wednesday evenings from 5:00 p.m. – 7:00 p.m. to find a wealth of new tools, technologies and solutions to get started with or improve your current food safety plan.
In addition to the dedicated exhibit hours listed above, the Solutions Showcase will be open throughout the entire conference.
FREE to all conference attendees.
Participating Companies:
• AIB International
• Alchemy Systems
• ANSI
• ASI Food Safety
• CERT ID
Pre-ConFerenCe TraInInG CLasses SQFI will offer the following one-day training courses prior to the conference on Monday, November 4th from 8:00 a.m. - 5:00 p.m. The courses require
payment of an additional fee, which can be selected during the conference registration process. You may also register for the training classes without registering for the conference. Please select the “Training only” rate and then your class. The cost for the full-day classes is $200 (pre-registration rate) or $ 350 (onsite registration), which includes materials and lunch. The cost for the half-day class is $100 (pre-registration rate) or $ 200 (onsite registration) and includes materials (not lunch). PLEASE NOTE: There is a premium for registering onsite and space is NOT guaranteed unless you pre-register. Class sizes are limited, so we STRONGLY recommend that you register early to avoid disappointment.
The following classes will be offered:
• Risk Analysis: Assess, Manage, Communicate
• SQF Professional Update (1/2 day morning program)
• Root Cause Analysis
• Principles of Internal Auditing
• Advanced Practitioner Training (SOLD OUT)
• Advanced HACCP – Validation and Verification
sQF QuaLITy aCHIeveMenT aWards The SQF Quality Achievement Awards Program recognizes the outstanding commitment, support and performance of individuals and organizations who contribute to endorsing and improving the SQFI program and mission around the globe. The best finalists in 6 categories will be honored at an Awards Luncheon on Thursday, November 7. Visit www.sqfi.com/2013conference for more information on the awards and how to submit a nomination. Self-nominations welcome!
noMInaTIon deadLIne Is auGusT 26TH.
award Categories
• SQFI Certification Body of the Year
• SQFI Training Center of the Year
• SQFI Manufacturer of the Year
• SQFI Primary Producer of the Year
• SQFI Outstanding Achievement Award
• SQFI Auditor of the Year
• Crew Safe
• Dex-O-Tex
• DNV
• Eagle Food Registrations, Inc.
• Eurofins Scientific
• EtQ
• NCSI
• NSF International
• Mettler Toledo
• Polar Clean, LLC.
10
• Perry Johnson Registrars
• Randolph Associates
• SAI Global
• Silliker, Inc.
CONFERENCE INFORMATION
Registration ConFerenCe raTes 2012 ATTENDEE DISCOUNT $ 795 STANDARD (UNTIL NOVEMBER 1) $ 995 ONSITE (NOVEMBER 2 ONWARDS) $ 1,095
Groups of 5 or more receive a $50 discount on the prevailing price. Please contact FMI registration ([email protected]) for more details and to register your group. Group registrants must be from the same company with the same email domain.
Registration includes attendance at all general sessions and breakouts, two breakfasts, two lunches, breaks, two cocktail receptions and an attendee workbook. Registration does NOT include travel, hotel costs, pre-conference training classes or personal expenses.
We encourage you to register early. Space is limited!
CanCeLLaTIon PoLICy Refund of the registration fee, minus a $75 processing fee, will be made for any cancellation received in writing to [email protected] by
October 19, 2013. If notice is received by October 26, 2013, a 60% refund will be given. Any cancellations received after October 26, 2013, will not be refunded. Please note, registrations can be transferred to another company employee at any point prior to the conference.
HotelThe official hotel for the 2013 SQF Conference is the Louisville Marriott Downtown.
Louisville Marriott Downtown280 West JeffersonLouisville, KY 40202
The Louisville Marriott Downtown hotel is a short walking distance from the Ohio River, the Louisville Slugger Museum and Fourth Street Live!, Louisville’s premier dining, entertainment and retail destination. For more information on all that Louisville has to offer visitors, please visit www.gotolouisville.com
rooM raTesSQF has negotiated a very competitive hotel room rate of $159.00 / night (single or double occupancy) plus tax.
This rate includes complimentary high speed internet access for guest rooms AND in the meeting space for guests who make their reservations within the group block (must reserve within the official SQF block to receive free internet!)
reservaTIonsTo make your secure reservation online, please visit the online reservation system available at www.sqfi.com/2013conference
To make your reservation by phone please dial 1-800-266-9432. Please mention that you are booking within the SQF / Food Marketing Institute room block in order to get the reduced rate. PLEASE NOTE: Rates cannot be changed at check-in or checkout for guests who fail to identify their affiliation with SQF/FMI at the time the reservation is requested.
Reservations must be accompanied by a first night room deposit or guaranteed with a major credit card and must be made prior to Tuesday, October 15, 2013 in order to receive the SQF / FMI rate. Any reservation requests received after the cut-off date will be accepted on a rate-available basis. PLEASE NOTE: The hotel
room block may sell out before this date, so we advise you to make your reservations EARLY.
TravelLouisville International Airport (SDF) is 8 miles from the hotel (approximately 10 minutes drive time). The approximate one-way taxi fare is $ 20.00. Self-Parking is available at the hotel for a reduced daily rate of $14.00 (for registered guests in the SQF / FMI block). Valet parking is available for $ 26.00 /day.
Contact UsProGraM and sPonsorsHIPsAmanda Bond-Thorley, [email protected]
InternationalConferenceSQF
HousInG and LoGIsTICsBen Quigley, [email protected]
reGIsTraTIonDebbie [email protected]
TraInInGHenok [email protected]
November 5-7, 2013
Marriott Louisville Downtown
Louisville, Kentucky
www.sqfi.com/2013conference
SQFInternationalConference
Actionable Ideas • Business Connections • Career-Enhancing Education
2345 Crystal DriveSuite 800Arlington, VA 22202-4801www.sqfi.com
