Recent product recalls & spoilage problems have become wide-spread and frequent, forcing manufacturers, logistics providers and the government to address existing issues. The new administration has made food safety a major priority - increasing FDA funding and creating the Food Safety Working Group. IQPC’s Cold Chain for Food & Beverage is unique to the industry – specific to Quality and Logistics professionals in Food Manufacturing, Processing, Grocers, Food Service and Restaurants to help monitor, control and manage temperatures of consumable products from “Farm to Fork”.
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1-800-882-8684 www.iqpc.com/us/ccfb Register by May 22nd and SAVE up to $798 Cold Chain Management August 4-6, 2009 Chicago, IL for Food & Beverage TM Ensuring a Safe and Secure “Farm to Fork” Supply Chain for Temperature Sensitive Consumable Products Attend and learn the latest practices for good cold chain management from your industry peers! • Updates from the Regulatory Agencies, including the US FDA and USDA • Over 12 hours of educational content from quality and logistics experts in manufacturing, processing, retail, restaurants, food service, academia and solution providers • 6 hours of hands-on workshops covering monitoring, shipping and storage best practices for managing your cold chain • More than 5 hours dedicated to networking with industry stakeholders Sponsor: Media Partners: Hear from Participating Organizations Including: CONAGRA FOODS DINEEQUITY, INC. (Parent company of IHOP and Applebee’s Restaurants) GENERAL MILLS, INC. THE KROGER COMPANY NESTLÉ POPEYES LOUISIANA KITCHEN SARA LEE CORPORATION THE UNIVERSITY OF CALIFORNIA US FOOD AND DRUG ADMINISTRATION/CFSAN US DEPARTMENT OF AGRICULTURE/FSIS WAWA, INC.
Transcript
1-800-882-8684 www.iqpc.com/us/ccfb
Register by May 22ndand SAVE up to $798
Cold ChainManagement
August 4-6, 2009Chicago, ILfor Food & Beverage TM
Ensuring a Safe and Secure “Farm toFork” Supply Chain for TemperatureSensitive Consumable Products
Attend and learn the latest practices forgood cold chain management from yourindustry peers!• Updates from the Regulatory Agencies, including the US
FDA and USDA
• Over 12 hours of educational content from quality andlogistics experts in manufacturing, processing, retail,restaurants, food service, academia and solution providers
• 6 hours of hands-on workshops covering monitoring,shipping and storage best practices for managing your coldchain
• More than 5 hours dedicated to networking with industrystakeholders
Sponsor: Media Partners:
Hear from ParticipatingOrganizations Including:CONAGRA FOODS
DINEEQUITY, INC. (Parent company
of IHOP and Applebee’s Restaurants)
GENERAL MILLS, INC.
THE KROGER COMPANY
NESTLÉ
POPEYES LOUISIANA KITCHEN
SARA LEE CORPORATION
THE UNIVERSITY OFCALIFORNIA
US FOOD AND DRUGADMINISTRATION/CFSAN
US DEPARTMENT OFAGRICULTURE/FSIS
WAWA, INC.
WHO WILL
ATTEND:
■ 30% FoodManufacturers& Processors
■ 20% End-users:Restaurants, FoodService, Grocers
■ 10% Educators & Academic Experts
■ 15% Government Regulators
■ 25% Vendors & Solution Providers
1-800-882-8684 www.iqpc.com/us/ccfb2
Sponsorships and exhibits areexcellent opportunities for yourcompany to showcase its productsand services to high-level, targeteddecision-makers attending the ColdChain Management for Food &Beverage conference. IQPC andFood & Beverage IQ helpcompanies like yours achieveimportant sales, marketing andbranding objectives by setting asidea limited number of eventsponsorships and exhibit spaces –all of which are tailored to assistyour organization in creating aplatform to maximize its exposureat the event.
For more information onsponsoring or exhibiting at ColdChain Management for Food &Beverage, please contact MarioMatulich at (212) 885-2719 [email protected].
SPONSORSHIPAND EXHIBITIONOPPORTUNITIES
Food & Beverage IQ, a division ofIQPC, is dedicated to providing thelatest industry news and practicalinformation through conferences,training courses, webinars and ourmonthly e-newsletter. By providingaccurate, objective, up-to-datedevelopments and trends, Food &Beverage IQ enables organizations toremain competitive and profitable.
ABOUT THEORGANIZER
Dear Colleague,
With the rash of recent product recalls, food contamination and spoilage issues,a new focus on how we manage our food supply chain has emerged.Manufacturers, logistics providers and the government have all turned theirattention to addressing existing issues. The new administration has made foodsafety a major priority – including increased FDA funding and the creation of theFood Safety Working Group. In fact, at least six bills currently sit beforeCongress, any of which if passed would have a profound impact on theindustry. All of these conditions are likely to result in significantly increased FDA& USDA activity and new Cold Supply Chain regulations for food safety.
IQPC’s Cold Chain Management for Food & Beverage is a completely uniqueconference to the industry – specific to Quality and Logistics professionals in FoodManufacturing, Processing, Retail, Food Service and Restaurants. At this event,the leading industry, academia, and regulatory experts will address the bestpractices for: • Monitoring, controlling and managing temperatures of consumable productsfrom “Farm to Fork” • Implementing an end-to-end cold chain system that complies with the latestregulations, supports best practices and fits into your cost-benefit analysis • Using specialized temperature control packaging & monitoring to ensurestability
• Complying with existing local, national and international regulations andunderstanding what is required when product crosses borders • Wisely choosing partners in your chain – including monitoring, transportation,packaging and storage – and what is necessary to have in your agreement • Avoiding problems like spoilage, recalls and public safety issues
We look forward to seeing you this August in Chicago and welcoming you toIQPC’s Cold Chain Management for Food & Beverage!
Lisa RinglenSenior Conference DirectorIQPC
PS – Enrich your experience by
attending our interactive and
informative pre-conference
workshops!
See page 5 for details.
Cold ChainManagement
August 4-6, 2009Chicago, ILfor Food & Beverage TM
8:00 Registration and Coffee
8:45 Opening KeynoteDavid Acheson, Director, Office of Food Defense, Safety andOutreach, US FOOD AND DRUG ADMINISTRATION/CFSAN
9:15 Cold Chain 101: Defining Good Cold ChainManagement• What are the current regulations? What are the industry
standards?• How to cool different products in the first place and what are
acceptable temp ranges• What are the problems associated with transport?• Aligning costs with temperature management: What are the keys
to effectively managing both?Panelists:Colista Yates, Director, Quality Assurance, DINEEQUITY, INC.PARENT COMPANY OF IHOP AND APPLEBEE’S RESTAURANTS
George Chappelle, Senior Vice President of Supply Chain,SARA LEE CORPORATION
10:15 Networking Refreshment Break
11:00 Government Regulations: Regulatory AgenciesSpeakWith the new administration’s focus on food safety, will we see amore active regulatory and legislative landscape? Will it impact ColdChain Management? Will new regulations mandate track and tracetechnology in the food industry? Here from leading experts from:USDA, FDA, USDOC and State and Local Regulators• What is next on the regulatory horizon? Will we see changes to
the regulations on managing the supply chain for temperaturesensitive food?
• Inspections: Will there be increased inspections? Will we see non-risk-based inspections?
• What will change at the State and Local Regulators level?Presenter:David Acheson, Director, Office of Food Defense, Safety andOutreach, US FOOD AND DRUG ADMINISTRATION/CFSAN
12:00 Case Study: A Proactive Approach to EnsuringGood Quality In the business of perishables, there is a direct correlation betweenyour cold chain management practices and the quality you deliver toyour customers. For decades, cold chain data has been underutilized:used purely for the purposes of evaluating the integrity of individualshipments (i.e. facilitating the dock-level accept or reject decisions).The same cold chain data can and should be accumulated, analyzedand used to reduce variability in your processes—ultimatelyeliminating problems before they occur. Meaningful, measurableimprovements will ensure: product safety, consistent delivery of highquality, cost savings and protection of brand equity. In this session, Sensitech will present a customer case studyreviewing how evaluating process with a sound methodology canuncover trends before they become problems, saving company’svaluable resources: time, people and money. Presenter:Elizabeth Darragh, Director, Strategic Marketing – Food, SENSITECH INC.
12:45 Networking Luncheon
1:45 The Last Mile of the Cold Chain: MaintainingQuality at the Retail Level• What procedures are in place at the retail level?• Educating the public on proper handling and storage of
temperature sensitive food products• What are the state and local regulations? • Are you using temperature monitors to determine accept/reject or
collecting data to measure quality your logistics providers?Presenters:Gina Nicholson, Food Safety Manager, THE KROGER COMPANY
Jane Griffith, Director of Quality Assurance and Food Safety,WAWA, INC.
2:45 Green and Sustainable Supply Chain• Has sustainability gone mainstream? What are the keys to
protecting your product while also protecting the environment?• Fuel, resources and green issues: With so many trucks on the road,
how can you mange fuel costs and your carbon footprint?• Vendor consolidation: Will it help the green, fuel, resources issue?• Alternate formulations: Innovation• Raising storage temperatures to save energy: Is it worth it in the
long-run?Presenter:Andrea Turner, Temperature-Controlled Logistics, GENERALMILLS, INC.
3:30 Networking Refreshment Break
4:15 Small Group Roundtable Discussions: Small GroupRoundtable Discussions: Exploring the Challenges,Solutions and Best Practices for Each Segment• FROZEN FOOD
- Discussion of impact of proposed increase in storage temp• MEAT• SEAFOOD: MANAGING LINE TO PLATE SUPPLY CHAIN
- Complying with HACCP• DAIRY• PRODUCE• BEVERAGES: MAINTAINING QUALITY
- Are “born-on” dates and color change ink enough to ensurefreshness?
Discussion Leader:Jane Griffith, Director of Quality Assurance and Food Safety,WAWA, INC.
5:00 Roundtable TakeawaysAll participants will re-convene in the main conference room to hearfive minute summaries from discussion leaders to learn the mostinteresting findings of each discussion.
5:30 Networking Cocktail Hour
6:30 “Dinner With Strangers”You’ve arrived in town, attended some great workshops, a full dayof sessions and learned a ton of useful information! Why not meetfellow conference attendees for an informal dinner to trade ideasand network. Check out the Dinner With Strangers board in theexhibit hall to sign up to dine at a local restaurant with your peers.
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Main ConferenceDay One Wednesday August 5, 2009
1-800-882-8684 www.iqpc.com/us/ccfb4
8:30 Registration and Coffee
9:00 Food Safety and the Supply Chain: EnsuringProduct Quality through Good Cold ChainManagement• What are the current best practices in cold chain management?
Which aspects can be improved upon?• Good cold chain management as part of your overall food safety
strategy• What to do in case of emergency (temperature out of acceptable
range)- Consequences of temperature excursions
• Understanding the complexities of the food supply chain andstrengthening end-to-end food safety approach
Veny Gapud, Director of Quality Assurance & Food Safety,POPEYES LOUISIANA KITCHEN
Jane Griffith, Director of Quality Assurance and Food Safety,WAWA, INC.
10:15 Networking Refreshment Break
11:00 Global/Cross Border Transport of TemperatureSensitive Food and Beverage• What are the challenges of moving product between countries? • What are the specific regulations in each country?• Best practices from Europe, Canada and around the worldPresenter:Timothy C. Jackson, Senior Microbiologist, NESTLÉ
11:45 A Holistic Approach to Cold Chain Managementfrom the Processors & Manufacturers Perspective• How do we ensure things are appropriately managed outside of
our control and what safety points do we need to have in place toensure integrity of the cold chain?
• From Logistics to Quality: How do we define good Cold ChainManagement?
• Assessing and managing internal operations and logistics providers• Safety and quality challenges• Beyond government / industry food safety regulations: What can
we do to improve our logistics and quality?Panelists:Timothy C. Jackson, Senior Microbiologist, NESTLÉ
George Chappelle, Senior Vice President of Supply Chain,SARA LEE CORPORATION
12:45 Networking Luncheon
1:45 Maintaining Quality at Restaurants and EateriesHear from the leading restaurant quality and logistics managers onwhat they are doing to maintain the cold chain Panelists:Veny Gapud, Director of Quality Assurance & Food Safety,POPEYES LOUISIANA KITCHEN
Colista Yates, Director, Quality Assurance, DINEEQUITY, INC.PARENT COMPANY OF IHOP AND APPLEBEE’S RESTAURANTS
2:45 Frozen Food Transport and StorageRaising frozen food storage temps: While it could save energy andmoney, if you raise the temperature even a little you have a possiblequality issue. Is it appropriate to raise the temperature on frozenfood?Presenter:David Reid, Department of Food Science and Technology,UNIVERSITY OF CALIFORNIA
3:30 IQPC’s Cold Chain Management for Food &Beverage Concludes
Main ConferenceDay Two Thursday, August 6, 2009
About Our Sponsors:
Media Partners:
As the world’s leading provider of cold chain visibility solutions, Sensitech Inc. enables global leaders in the foodand pharmaceutical industries to track and monitor assets across the supply chain to protect the integrity of theirtemperature-sensitive products. Sensitech is an ISO 9001:2000 company and is based in Beverly, Mass., with officesin Amsterdam, Calgary, Melbourne, Mumbai, Redmond, Santiago and Shanghai, with service and distributionoffices around the world. Sensitech is a unit of Carrier Corp. For additional information, please call +1-978-927-7033 or visit www.sensitech.com
5 1-800-882-8684 www.iqpc.com/us/ccfb
Pre-ConferenceWorkshops
8:00 am – 11:00 am (Registration at 7:45 am) Coffee will be served
Best Practices for Good Cold Chain ManagementATemperature is considered a universal control point in any food-relatedHACCP plan. Whether you are in food retail or food service, a grower,shipper or a packer, control over temperature is critical for ensuring thequality and safety of food – regardless of commodity, fresh or frozen.Much like HACCP focuses on preventing food safety hazards rather thanreacting to them, good cold chain management practices are now able tofocus on improving processes throughout the supply chain to preventbreakdowns that may affect the quality, integrity and safety of food.
This workshop will explore:• The methods for monitoring time and temperature data – including
advantages and limitations• Cold chain best practices for storage, loading, transport, and display• The benefits of aggregating cold chain data • Examples for analyzing that data for ongoing process improvement• Review of various case studies • Detailed opportunities for return on investment
Workshop Leader:Elizabeth Darragh, Director, Strategic Marketing – Food, SENSITECH INC.
11:15 am – 2:15 pm (Registration at 11:00 am) A box lunch will be served
Best Practices for Air Transport of Perishable Goods BExploring the standards for procedures, cargo handling, packaging andimproved logistics for air transport of Temperature-Sensitive Consumableproducts.
This workshop will explore:• Effective handling techniques for chilled and frozen products• Optimum, cost-efficient packaging methods for time and temperature
sensitive commodities
- Special packaging for sustaining the variance in altitude andtemperature during flight
• Specific handling procedures, technologies, facilities and personnel• Import procedures to expedite the clearance of perishable shipments and
delivery to the market• Thermal containers
Workshop Leader is to be announced. Please check the website forupdates.
Register by Register by Register by Standard 5/22/09 6/5/09 7/3/09 Price
Conference Only save $300 save $200 save $100$899 $999 $1,099 $1,199
All Access Pass save $798 save $698 save $598 save $498(Conference + 2 workshops) $1,499 $1,599 $1,699 $1,799
Workshop(s) $549 each $549 each $549 each $549 each
Others
Register by Register by Standard 6/5/09 7/3/09 Price
Conference Only save $600 save $300$1,999 $2,299 $2,599
All Access Pass save $998 save $698 save $398(Conference + 2 workshops) $2,699 $2,999 $3,299
Workshop(s) $549 each $549 each $549 each
Registration Information Please note multiple discounts cannot be combined.
A $99 processing charge will be assessed to all registrations notaccompanied by credit card payment at the time of registration.
MAKE CHECKS PAYABLE IN U.S. DOLLARS TO: IQPC
* CT residents or people employed in the state of CT must add 6%sales tax.
TEAM DISCOUNTS: For information on team discounts, please contactIQPC Customer Service at 1-800-882-8684. Only one discount may beapplied per registrant.
SPECIAL DISCOUNTS AVAILABLE: A limited number of discounts areavailable for the non-profit sector, government organizations andacademia. For more information, please contact customer service at 1-800-882-8684.
DETAILS FOR MAKING PAYMENT VIA EFT OR WIRE TRANSFER:JPMorgan Chase - Penton Learning Systems LLC dba IQPC: 957-097239ABA/Routing #: 021000021Reference: Please include the name of the attendee(s) and the eventnumber: 17503.001
PAYMENT POLICY: Payment is due in full at the time of registrationand includes lunches, refreshment and detailed conference materials.Your registration will not be confirmed until payment is received andmay be subject to cancellation.
For IQPC’s Cancellation, Postponement and Substitution Policy,please visit www.iqpc.com/cancellation
Special Dietary Needs: If you have a dietary restriction, please contactCustomer Service at 1-800-882-8684 to discuss your specific needs.
