content tagged as Panel

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Experts from multiple disciplines tackle tough questions related to food and health in a wide-ranging Monday morning session.

Preventive Controls for Human Foods: Successes and Challenges for FDA and the Food Industry

When: Monday, 07/16/2018 through Monday, 07/16/2018, 10:30 AM - 12:00 PM

Where: McCormick Place - S502AB

With FDA’s Preventive Controls for Human Foods (PCHF) under the Food Safety Modernization ACT (FSMA), the food industry has been working hard to meet expectations – reviewing and updating protocols, creating more thoroughly documented processes, and working with suppliers to ensure a robust safety standard throughout the supply chain. From hazard analysis, preventive controls, monitoring, corrective actions verification and validation activities, each area of the food industry, from the ingredient and packaging suppliers through the retailer is affected.

This session starts with a brief analysis of FDA’s boots-on-the-ground experience in enforcing the PCHF rule (Part 117), including FDA 483 findings, FDA field investigator focus and trends as well as a review of recent FDA Preventive Control industry guidance documents and instructions to its field investigative staff. This session will also share FDA Preventive Control investigations from the perspective of the food manufacturer via panelists from large US food processors. It will then explore the FDA enforcement direction versus the food processing industry understandings to identify gaps in perceptions and understandings from both perspectives and propose recommendations on hot to cover these gaps Case study examples will be used to provide insight into actual Form FDA 483 findings to learn more about industry weaknesses and how FDA conducts follow-up enforcement and which enforcement “tools” are being used. This will then identify which industry preparations are working, which will require tweaking to better meet FDA expectations. It will conclude with a discussion on the FDA enforcement of the Foreign Supplier regulation and its impact on foreign food manufacturers.

Food safety and PCHF is everyone’s business, from food manufacturers, shareholders, mainstream and social media to the public and their perception of how companies manage their business and brand. Don’t try to guess where to invest your food safety resources, attend this session to learn directly from both the FDA and food processing industry’s perspectives. Then utilize this information to make adjustments in your food safety program and reduce regulatory risk, all for the purpose of a safer food supply. The speakers will report on the implementation and impact of PCHF as well as provide new applicable and practical information on implementation. Specific industry examples will be given including perspectives from the ice cream ice cream industry.

This is a must-attend session for all industry and government food safety regulators as PCHF touches every food manufacturer in some way and collectively each level of the supply chain has responsibility for delivering on the safety of food in the US marketplace. Lack of compliance and missteps will have huge implications for business, industry, and the public.
How Does the Sanitary Transport of Human and Animal Food Impact Our Supply Chain?

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 02:15 PM - 03:45 PM

Where: McCormick Place - S404D

The final rule on the Sanitary Transport of Human & Food was issued in April of 2016. The implementation of this rule has had some far reaching implications as it has been rolled out into the industry. The FDA web site states: “This rule is one of the seven foundational rules that were proposed in 2013 in order to create a modern risk-based framework for food safety. The goal of this rule is to prevent practices during transportation that create food safety risks.” The new Sanitary Transport Rule has added a fair amount of complexity into the way we do business. This panel discussion will give insight into how audit organizations (GFSI), manufacturing companies (Coca-Cola), suppliers (Ingredion), and carriers (Carry Transit) have put programs and processes in place to make sure they are in compliance with this rule. Each person will provide a brief overview of how their groups or company have addressed implementation and then allow time for the audience to ask the group questions in a panel format.
The Unique Nutrition and Feeding Needs of Infants and Toddlers: Considerations for Product Development

When: Monday, 07/16/2018 through Monday, 07/16/2018, 10:30 AM - 12:00 PM

Where: McCormick Place - S405AB

Infancy and early childhood are periods of rapid growth and development, which requires adequate consumption of essential macro- and micronutrients. Prior research has shown that dietary patterns developed during these early life stages can form the basis for future food and beverage preferences, thus potentially impacting early- and later-life development. What young American infants and children are consuming is a current hot topic as the Agricultural Act of 2014 called for Birth to 24 month (B-24) Guidelines to be written as part of the 2020 Dietary Guidelines for Americans for the first time. The data presented in this session will help answer questions on what our children are (and are not) consuming, as well as shed some light on what factors influence a child’s acceptance of food and as such influence overall diet quality.
Tales from the Field: Challenges in Implementing Food Processing in Developing Countries

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 10:30 AM - 12:00 PM

Where: McCormick Place - S402ABC

Food processing is underutilized as a means to achieve food security in developing countries. The reasons are many, but one solution is to arm local food processors with relevant skills and resources so countries can be more self-sufficient in feeding their populations. Good practices in domestic food production would stabilize and enhance the food supply, preserve food year round, reduce dependency on imports, add value to commodities, increase profits, satisfy consumer demand, minimize food waste, utilize local resources, and create jobs.

Although emerging nations could benefit greatly from the sharing and implementation of food science principles, real-world execution is not straightforward. This panel discussion seeks to highlight the types of constraints that confront food technologists who provide support for micro, small, and medium food enterprises. The challenges include lack of education and training, poor practices, intermittent or unreliable power sources, inadequate or burdensome government regulations, labor issues, corruption, natural disasters, poor crops, limited access to raw materials, cultural issues, and improperly structured aid projects.

The session will feature case studies from food professionals with field experience in such situations. They can tell many stories, but each expert will focus on specific food processing disciplines.

Donna Rosa will serve as moderator and presenter. She has both a technical and business background and will show how of market analysis and strategy development helped develop and enhance competitiveness of small food enterprises. Rick Stier has extensive expertise in many areas, but will address the challenges of food safety, sanitation, and compliance for this discussion. Ken Marsh, a longtime packaging scientist, will cover practical solutions for selection and application of food packaging. Mark Washburn is an expert in value chains, value addition, food manufacturing, and compliance. He will speak on manufacturing and operational food challenges in developing countries.

Each panelist will present examples from their field work, outcomes, and lessons learned. Tentative questions for discussion include: (1) In your opinion, what is the single most pressing challenge that must be addressed in the area of food security?; (2) How can the food industry (including IFT) take action to realize the potential of food processing in developing countries?; (3) How can young food scientists get involved in feeding the hungry of the world?; (4) What opportunities are there for food technology as a pivoting strategy to promote the development of new businesses through value addition to food?; and (5) How can other disciplines such as agricultural engineering, strategic management, social science, and logistics be leveraged to maximize successful outcomes in small food business creation?