SESSIONS - Food Processing Expo

SESSIONS
TUESDAY, FEBRUARY 17
SANITATION AND FOOD SAFETY WORKSHOP
(Must pre-register to attend)
9:00 am – 4:00 pm, Sheraton Grand Hotel
Sanitation is not only a key building block to a
comprehensive food safety program, but also
plays an important role in quality systems as well.
This one-day workshop is designed to provide a
thorough understanding of cleaning and sanitizing
food processing environments. It will address basic
sanitation as well as cutting edge issues related to food
sanitation and food safety.
WEDNESDAY, FEBRUARY 18
KICK-OFF BREAKFAST
(Ticketed event)
8:00 am – 10:00 am, Sheraton Grand Hotel
Dusty Baker, Legendary MLB Player and Manager
As a player, Dusty Baker’s 16
prestigious seasons with Atlanta,
Los Angeles, San Francisco and
Oakland were just the beginning.
His record-setting career as a
Major League Baseball manager
is legendary. Dusty was the first
National League manager to earn
“Manager of the Year” honors
three times. Dusty started his managerial career in
1993 with the San Francisco Giants and set the San
Francisco franchise record for most wins.
EDUCATIONAL SESSION
10:30 am – 11:00 am, Convention Center
Managing Emissions & Energy Costs in California
This presentation will focus on combined heat and
power and trigeneration applications using Lean burn
reciprocating engines from GE. Technologies that aid
in meeting or exceeding efficiencies and emerging
emissions requirements will be discussed, as well
as reference designs that can be used to drastically
reduce energy costs, mitigate the costs associated with
various emissions regulations, and AB 32. The various
carbon footprints and efficiencies of several technologies will be compared side-by-side to help plant managers and facility engineers choose the most efficient
and effective technologies for meeting cost, regulatory,
and financial goals. A number of site case studies will
be discussed as well, so that food industry engineers
and managers can understand what has been deployed
in the field today using these and similar Trigeneration
technologies.
Speaker: Thomas Marihart, Business Development
Manager, Western Energy Systems
EDUCATIONAL SESSION
11:00 am – 11:30 am, Convention Center
“Anyone who has worked this hard, and come this far,
has picked up great wisdom and truth along the way.”
So join us as Dusty shares his candid stories of his life
experiences both personally and professionally.
Mixers 101 – Easy Clean Mixer Design
This presentation will focus on options and designs
that assist in making mixers more sanitary and
easy to clean. Topics include all stainless drives
vs. painted drives. Motor selection, seal selection,
Impeller configurations, and wetted end finishes. The
presentation will cover small portable units up to large
engineered systems. We will look at the options that
will allow you to select the best mixer system that will
fit your application.
Speaker: Dusty Baker, Legendary MLB Player and
Manager
Speaker: Kyle Sides, Applications Engineer, Sharpe
Mixers
Sponsored by:
FEBRUARY 18 & 19, 2015
SESSIONS
WEDNESDAY, FEBRUARY 18 (CONTINUED)
NCIFT LUNCHEON
EDUCATIONAL SESSION
(Ticketed event)
11:45 am – 1:00 pm, Convention Center, Room 306
1:30 pm – 2:00 pm, Convention Center
Food Safety in Developing Nations
Understanding the challenges
of food safety in developing
countries is essential if your
company is doing business with
processors and growers in third
world countries. What is a normal
expectation in the United States
may not be normal in developing
countries. Food processing and
distribution is a global business. Processors and
ingredient manufacturers in the United States and
throughout the world purchase ingredients and raw
materials from nations and distribute their products
around the world. A unique set of challenges is met
when working with developing nations; whether
buying materials from processors in those nations or
utilizing them as a contract packer. This presentation
highlights these issues and offers insights on how to
address these issues. Don’t miss the insights that will
be given in this talk!
Speaker: Richard F. Stier, Consulting Food Scientist
ESDAY, FEBRUARY 18 (CONTINUED)
EDUCATIONAL SESSION
1:00 pm – 1:30 pm, Convention Center
IPM Forensics in Food Plants
This will be a case study evaluation of actual conditions
surrounding evidence of pest activity found on a glue
board in a plant. The focus of the talk is to point out
the shortcomings of not recognizing what is present
and not understanding the biology and behavior to
eliminate the issue in the future. Additionally the
findings contradicted the documentation on file
concerning the program. This is a common event that
promotes a recurrence of issues in most disciplines
from IPM to Quality Control and Food Safety events.
The investigative principles have a broad application.
Speaker: Al St. Cyr, Director of Education, Clark Pest
Control
FOOD PROCESSING
EXPO2015
Wastewater Management Through Biological
Filtration
For those companies looking to save money on their
industrial waste water discharge bill, to reclaim
land & water now used for land application, or
simply to implement a more economical wastewater
treatment system, Biofiltro is a solution. Our patented
wastewater treatment system is a biological filter that
is comprised of earthworms & billions of microbes, all
within layers of shavings & rock. The earthworms and
microbes work together to achieve reduction levels of
over 90% for key contaminants of BOD & TSS, while
using 80% less energy per gallon treated compared
to baseline forced aeration technologies. With the
hydraulic residency time being less than 4 hours,
water can be quickly treated to be reused for irrigation,
sold, or disinfected for processing.
With California in the midst of an unprecedented
drought and with no end in sight, now is the time for
the adoption of adaptive solutions that will ensure that
every drop of water is used to its maximum and most
profitable capacity.
Speaker: Sanjar Taromi, Chief Marketing Officer,
Biofiltro USA
EDUCATIONAL SESSION
2:00 pm – 2:50 pm, Convention Center
Food Labeling Issues
Food labeling is a major concern for many companies
due to issues related to GMO labeling, California
Proposition 65 warnings, nutrition facts labeling
requirements, allergen declarations, litigation
regarding the use of terms like “natural” and many
other concerns. This session will provide an overview
of the key legal issues that you need to know to keep
your products on the shelves and your company out of
the courtroom.
Speaker: Represenatatives from Faegre Baker Daniels
SESSIONS
THURSSDAY, FEBRUARY 19
GENERAL SESSION BREAKFAST
EDUCATIONAL SESSION
(Ticketed event)
8:00 am – 9:30 am, Sheraton Grand Hotel
11:00 am – 11:50 am, Convention Center
It’s Not What You Says, It’s What They Hear:
Communicating Effectively with Consumers and
Critical Stakeholders
Food processors have a great story to tell about
their companies and products, but many consumers
have preconceived opinions about agriculture and
the food industry. Self-proclaimed food experts in
the media and online dispense a wide range of views
– often presented as verified facts – that greatly
influence consumer views and buying habits. Are
your customers actually hearing what you’re trying
to say? Mark Gale, an expert on the topic, will present
consumer research, share examples and discuss
strategies for effectively telling your story in a way that
your customers will hear and understand it.
Speaker: Mark Gale, CEO, Charleston|Orwig - Hartland,
Wisconsin and Austin, Texas
EDUCATIONAL SESSION
10:00 am – 10:30 am, Convention Center
Self-Generation Options and Net Energy Metering
Program for Food Processors
After Energy Efficiency and Demand Response, what’s
next? Learn how Net Energy Metering and SelfGeneration can lower electric costs.
Speaker: Mike Pezone, Pacific Gas & Electric Company
EDUCATIONAL SESSION
10:30 am – 11:00 am, Convention Center
Workers Compensation: Dual Employment Issues
The use of temporary workers through employment
agencies is becoming increasingly common. This
½ hour discussion will discuss the impact of this
strategy in the field of workers compensation. Issues
to be discussed will include: Independent contractor
or employee?; Dual Employment; Joint and Several
Liability; What happens if the employment agency’s
workers compensation carrier goes under?
Preparing for Food Safety Audits and Inspections
Food processing companies can be overwhelmed
with food safety audits and inspections. How can your
company most efficiently and effectively gather and
present information to buyers and regulators about
the safety of your processes and products? Our
expert speakers will explain how you can develop and
implement effective strategies and practices.
Speaker: Representative from DFA of California
EDUCATIONAL SESSION
12:00 pm – 12:30 pm, Convention Center
Protecting your People, Profits and Brand: Improving
Front-line Production Worker Safety
Non-fatal workplace injuries cost California
manufacturers about $1.45 billion a year. The frontline worker’s behavior and supervisor interaction drive
improvements in workplace safety. In this session, we
will review the findings of recent research on enabling
behavioral change. Learn how the combination of
effective training, corrective observations and coaching
programs can improve safety by up to 26%.
Speaker: Graham Mendes, Industry Relations Director,
Alchemy Systems
EDUCATIONAL SESSION
12:30 pm – 1:20 pm, Convention Center
Water Conservation Best Practices at Food
Processing Facilities
CLFP recently sponsored a study of water conservation
practices at food processing facilities to help members
find practical and cost-effective ways to deal with
rising water costs and improve sustainability in time of
drought. The findings of the study will be presented
at this workshop, and it will be a great opportunity to
learn how your company can save water and money
now.
Speakers: Representatives from Kennedy/Jenks and
Brown & Caldwell
Speaker: James Petitbone, Managing Partner, LFLM &
Wells Fargo Insurance Services
FEBRUARY 18 & 19, 2015
Tuesday, February 17, 2015 | Sheraton Grand Hotel | 9:00 am - 4:00 pm
WORKSHOP DESCRIPTION
Sanitation is not only a key building block to a
comprehensive food safety program, but also
plays an important role in quality systems as
well. This one-day workshop is designed to
provide a thorough understanding of cleaning
and sanitizing food processing environments.
It will address basic sanitation as well as
cutting edge issues related to food sanitation
and food safety.
PRELIMINARY AGENDA
• Intro to food processing regulations FDA/USDA, State and local regulations
• Basic Food Microbiology
• Cleaners/sanitizers and how to clean
correctly
• Employee practices and hygiene
• Verification of a Sanitation Program
LEARNING OBJECTIVES
• Detect and control pathogens and
spoilage organisms in plants/products.
• Develop a sanitation program and
procedures for a food plant.
• Select the proper cleaning compound
and sanitizing material to maintain food
processing equipment in a clean sanitary
manner.
• Identify sanitary design deficiencies in
equipment and structures and develop
methods to minimize their impact on food
safety programs.
• Provide proper documentation to verify a
HACCP program.
• Respond effectively to product recalls.
FOOD PROCESSING
EXPO2015
WHO SHOULD ATTEND
Maintenance Managers, Production
Supervisors, Production Leads, Sanitation
Supervisors, Plant Managers, Quality
Assurance Coordinators & Managers,
Safety Managers, Training Supervisors,
Lead Technicians, Packaging Supervisors &
Managers.
WORKSHOP COORDINATOR
Nina G. Parkinson, Owner, NGP Consulting
SANITATION WORKSHOP HOURS
8:30 am – 9:00 am – Registration open
9:00 am – 4:00 pm – Sanitation Workshop
12:00 pm – 1:00 pm – Lunch (included)
WORKSHOP COST
(Includes complimentary entrance to the Expo on
February 18 & 19, 2015)
CLFP Processor and Affiliate Members
Before 1/2/15 - $195 | After 1/2/15 - $240
Grower/Gov/Assn/Edu
Before 1/2/15 - $195 | After 1/2/15 - $240
Non-CLFP Members/Suppliers/Buyers/
Brokers/Other
Before 1/2/15 - $265 | After 1/2/15 - $310
Attendees must be pre-registered to attend.
REGISTRATION INFORMATION
SANITATION AND
FOOD SAFETY WORKSHOP