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SCFI 2016 Conference Flyer

SOUTHERN CALIFORNIA FOOD INDUSTRY CONFERENCE 2016

FEEDING A HUNGRY WORLD: KNOWLEDGE, NUTRITION, COMPLIANCE

Communicate the science; the facts not the fiction, Formulate with awareness and efficiency, deliver savings

Thursday March 10, 2016, 8:30 am – 3:00 pm Disneyland Hotel, Anaheim  CA

Continuing Education Credits Applied for: IFT/CFS, AND, ASQ

                                                           Speakers and Topics

DOMINIQUE BROSSARD, Ph.D., Life Sciences Communication UW, Wisconsin Madison.

Author “The Media, The Public, and Agricultural Biotechnology”

ON SCIENCE COMMUNICATIONS

Get the facts back into your conversation; you are the voice of the technical community.

JIM PAINTER, PhD. RD, U of T-Houston, School of Public Health

Current Issues: FATS IN VOGUE, WHEAT WOES, u-oh GMOs

Misconceptions and Truth: Nutrition, Diets, Trends, Beliefs.  How did we get here?

FDA Presentation

FOOD SAFETY AND MODERNIZATION ACT (FSMA) ROLL OUT

Are you there yet? Focus on manufacturing, consumers and labeling

TRUDI HUGHES, California League of Food Processors

PROP 65 IMPACTS ON FOOD PROCESSING

Consideration for product design, execution, and manufacturing, COST EFFECTIVENESS = COMPLIANCE

MICHELLE MADDAUS, P.E. and M.B.A., Principle Maddaus Water Management

WATER CONSERVATION IN FOOD PLANTS

How to re-use and conserve water in your operation, cost effective food processing

DAVE CONLEY, MSc, Director, Corporate Communications, AquaBounty Technologies, Inc.

SUSTAINABLE SALMON  – OCEAN DINING

Student Competition: Best “Natural” Product, Sponsor: Cedarlane Foods.

Say yes to this opportunity: fill up on the experts’ inside scoop, FULL (includes lunch) AND ½ DAY,

RSVP now at www.scifts.net

This webinar will help refrigerated food manufacturers understand the implications of FDA’s recently finalized rules to implement hazard analysis and risk-based preventive controls (HARPC) for human food and revisions to good manufacturing practices (GMPs).  We will discuss HARPC implications for the food industry generally, with a special spotlight on compliance challenges and considerations for refrigerated food manufacturers.

For more information about this webcast, click here

Food industry training is an important component of the successful implementation of FSMA. The Produce Safety Rule (as proposed) and the Preventive Controls rules all have training components, although they are not the same for each rule. While members of the food industry are ultimately responsible for getting the training they need to comply with the FSMA rules, the FDA recognizes the importance of its role in facilitating that training. For the agency, this means joining with public and private partners in state, federal, tribal and international governments, industry, and academia in the development and delivery of training.

FSMA Framework for Training

Read the complete FDA’s Guidance: FDA’s Strategy for FSMA Training – Who Will Provide Training for the Food Industry? Public and Private Partners Working Together