TIME |
24
APRIL 2008 (THURSDAY) |
9.30AM |
Welcome Address
Png Cheong Boon, Deputy Chief Executive
Spring Singapore |
REGULATORY
POLICIES & UPDATES |
| This morning session will take you
through the regulatory policies on food safety. Hear industry
experts and regulators share updates on food laws, certification
procedures and the impact it has on businesses. |
9.45AM |
Keynote Address
Food Safety Concerns and Upcoming Requirements from
Regulators
- Food Safety and Business Branding
- Incorporating Food Safety as part of management
objectives
- Upcoming food safety requirements - what are the
impacts on businesses?
Guy Kurkjian, President
World Food Safety Organisation |
10.15AM
|
International / Regional
Food Standards
- What are Kosher Certification requirements &
standards?
- Examining how Kosher Certification help companies
adhere to the traceability guidelines of the EU &
US
- Using Kosher Certification to rebuild consumers
confidence in food products exported from Asia
- Examining the impact Kosher Certification standards
have on Asian companies trying to tap into the growing
US & EU demand for ethnic and Asian food
Raphael Meyer, Marketing Director for Asia Pacific
Region
UNIGLOBE, Business and Marketing Solutions (KLBD Kosher
Certification) |
10.45AM
|
Opportunities & Challenges
for Food Exporters
- An overview of the US government agencies that regulate
imports from Asia and other regions
- An explanation of the current key FDA Regulations
- What are the American consumers buying, and how
are products distributed in the USA and what are the
options that exist for marketing Asian food products
in the USA?
- Case Study: Has China ruined the USA market for
others?
David Lennarz, Vice President
FDA Registrar Corp |
11.15AM |
Morning
Refreshments |
| |
DESIGNING
& IMPLEMENTING A STRATEGIC FOOD SAFETY PROGRAM |
| Ensuring an excellent food safety
program is essential. The next few sessions will look
into the processes, safety issues and control measures
in relation to designing and implementing an effective
food safety program. |
11.30AM |
Designing
& Implementing A Food Safety Programme for your
organisation
- Ensuring alignment with food safety regulations
- Streamlining operations for better hygiene and instilling
a food safety culture
- Meticulous designing and maintaining a successful
food safety programme
Ser-Low Wai Ming, President
Singapore Institute of Food Science and Technology
|
12.00PM |
Examining the Existing
Food Safety System
- How can we improve to meet the export demands?
- Is there credibility on our existing food safety
system?
- Can we further improve on our local food safety
system?
Lawrence Low, Food Safety Director
Gourmet Food Safety Consultancy |
12.30
PM |
 Case
Study: Implementing Food Safety Programs for
Mega Events
- Understanding the role food safety programs play
as part of a wider food safety management system for
large catering events
- How does NSW Food Authority assist businesses to
implement food safety programs?
- Review of the Authority’s experiences in managing
food safety at the Olympics and other mega events
held over the past several years
Michelle Keygan, Manager for Program Development
New South Wales Food Authority |
1.00PM |
Case
Study: Food Safety Management
- Food Safety - Managing industry challenges
- Understanding the Kraft Management Approach
- CODEX Guidelines - Illustration from Kraft
- Integrated Quality Chain Management - Foundation
for food safety
Soo Chuah, Food Safety Program Manager
Kraft Asia Pacific |
1.30PM |
Lunch
Break |
| |
EFFECTIVE
HANDLING OF PERISHABLES
& TEMPERATURE SENSITIVE PRODUCTS |
| Perishables are high profile and potentially
high-profit products. Growing consumption and demand for
such products are driving producers and marketers to ensure
that such highly perishable products reach their target
consumers in good shape. The afternoon session will address
new food security measures, transportation & logistics
challenges, as well as how to deal with intensifying retail
competition. |
2.30PM |
Cold Chain Management of
Vegetables
- Introducing the 5 links of cold chain management
of vegetables
- Importance of pre-cooling to quality vegetables
- Integrating logistic for sustainability and food
safety
- Challenges and hazards in cold chain management
Lam-Chan Lee Tiang, Head Horticulture Branch, Food
Supply & Technology Department
Agri-Food & Veterinary Authority of Singapore |
3.00PM |
Fresh Food
Safety & Quality – Cold Chain Practices
- Issues facing fresh food supply today
- The ‘Risk Element’ in food supplies
- Keypoints of temperature controls
- ALA – cold chain logistics accreditation
- FAQs in implementation of the Cold Chain
- Traceability in food supply chains
- Making cold chain practices work
Dr. Rodney Wee, CEO & Principal Consultant
Asia Cold Chain Centre |
3.30PM |
Afternoon
Refreshments |
| |
ENSURING
COST EFFECTIVENESS
WITHOUT COMPROMISING ON QUALITY |
| There are many factors to consider
when faced with this challenge, such as assessing your
business risk, looking into your profit margin, and meeting
consumers’ demands. The following presentations
will give you an understanding of the factors to look
out for, as well as the issues to overcome. |
3.45PM |
Cost Efficient Food Handling
Without Compromising Quality
- Streamlining operations for better hygiene, food
safety, and lower cost
- Handling, storage & transportation - where are
the potential costs threats and savings opportunities
- Technologies available to achieve greater cost efficiencies
David Lowry, Food Safety Scientist
Ecolab |
4.15PM |
Case
Study: Strategies for a Profitable
and Safe Food Chain Process
- Assessing your food chain process through a food
safety risk analysis
- Implementing a food safety control risk management
system
- Reducing food safety system implementation and
maintenance costs
Dr. Matthew Lau, General Manager
Silliker Pte Ltd |
4.45PM
|
Panel: Building Consistency,
Credibility and Consumer Confidence
- Addressing the concerns of the consumers when it
comes to food safety, hygiene, freshness of food &
packaging
- Obtaining co-operation from your supply chain partners
vs. owning the supply chain - what is the best strategy?
- Examining research developments on food safety and
how they benefit the manufacturers and consumers
Chaired by:
Guy Kurkjian, President
World Food Safety Organisation
Panelists:
Lawrence Low, Food Safety Director, Gourmet Food
Safety Consultants
Michelle Keygan, Manager - Program Development, NSW
Food Safety Authority
Raphael Meyer, Marketing Director for Asia Pacific Region,
KLBD Kosher Certification Services
Dr. Hou Xinping, Assistant Vice President, TUV SUD PSB Pte Ltd
|
5.30PM |
End of
Conference |
|
5.30PM |
Cocktail Reception
Sponsored by: Johnson Diversey |
6.00PM |
Efficiencies of Food Safety & Innovations
Ms. Karen Mocatta, Safekey Technical Manager
Johnson Diversey |
6.20PM |
Food Safety Business Value in their Organisation
Jens Corder, Executive Assistant Manger, Food & Beverage
Shangri-La Singapore |
6.50PM |
Networking Resumes |
7.30PM
|
End of
Cocktail Reception |
