Cold Chain Management for Food & Beverage


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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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Cold Chain Management for Food & Beverage

  1. 1. Register by May 22nd and SAVE up to $798 Cold Chain Management for Food & Beverage TM August 4-6, 2009 Chicago, IL Ensuring a Safe and Secure “Farm to Fork” Supply Chain for Temperature Sensitive Consumable Products Attend and learn the latest practices for Hear from Participating good cold chain management from your Organizations Including: industry peers! CONAGRA FOODS Updates from the Regulatory Agencies, including the US • DINEEQUITY, INC. (Parent company FDA and USDA of IHOP and Applebee’s Restaurants) Over 12 hours of educational content from quality and • GENERAL MILLS, INC. logistics experts in manufacturing, processing, retail, THE KROGER COMPANY restaurants, food service, academia and solution providers NESTLÉ 6 hours of hands-on workshops covering monitoring, • shipping and storage best practices for managing your cold POPEYES LOUISIANA KITCHEN chain SARA LEE CORPORATION More than 5 hours dedicated to networking with industry • stakeholders THE UNIVERSITY OF CALIFORNIA US FOOD AND DRUG ADMINISTRATION/CFSAN Sponsor: Media Partners: US DEPARTMENT OF AGRICULTURE/FSIS WAWA, INC. 1-800-882-8684
  2. 2. WHO WILL Cold Chain ATTEND: ■ 30% Food Management Manufacturers & Processors ■ 20% End-users: for Food & Beverage TM August 4-6, 2009 Restaurants, Food Service, Grocers Chicago, IL ■ 10% Educators & Academic Experts ■ 15% Government Regulators ■ 25% Vendors & Solution Providers Dear Colleague, SPONSORSHIP AND EXHIBITION With the rash of recent product reca lls, food contamination and spoilage OPPORTUNITIES issues, a new focus on how we manage our food supply chain has emerged . Manufacturers, logistics providers Sponsorships and exhibits are and the government have all turn ed their excellent opportunities for your attention to addressing existing issue s. The new administration has mad company to showcase its products e food safety a major priority – including increased FDA funding and the crea and services to high-level, targeted tion of the Food Safety Working Group. In fact , at least six bills currently sit befo decision-makers attending the Cold re Congress, any of which if passed Chain Management for Food & would have a profound impact on the industry. All of these conditions are Beverage conference. IQPC and likely to result in significantly incre ased FDA Food & Beverage IQ help & USDA activity and new Cold Sup ply Chain regulations for food safe ty. companies like yours achieve important sales, marketing and IQPC’s Cold Chain Management for Food & Beverage is a complet branding objectives by setting aside ely unique conference to the industry – specific a limited number of event to Quality and Logistics professionals in Food Manufacturing, Processing, Retail, sponsorships and exhibit spaces – Food Service and Restaurants. At this event, the leading industry, academia, and all of which are tailored to assist regulatory experts will address the best your organization in creating a practices for: platform to maximize its exposure Monitoring, controlling and managin • g temperatures of consumable prod at the event. ucts from “Farm to Fork” Implementing an end-to-end cold • For more information on chain system that complies with the latest regulations, supports best practices sponsoring or exhibiting at Cold and fits into your cost-benefit anal ysis Chain Management for Food & Using specialized temperature cont • rol packaging & monitoring to ensu re Beverage, please contact Mario stability Matulich at (212) 885-2719 or Complying with existing local, nati • onal and international regulations and understanding what is required whe n product crosses borders Wisely choosing partners in your chai • n – including monitoring, transpor tation, packaging and storage – and wha t is necessary to have in your agre ement ABOUT THE Avoiding problems like spoilage, reca • lls and public safety issues ORGANIZER We look forward to seeing you this August in Chicago and welcoming you to IQPC’s Cold Chain Management for Food & Beverage! Food & Beverage IQ, a division of r experience by S – Enrich you IQPC, is dedicated to providing the P latest industry news and practical ractive and attending our inte information through conferences, nference Lisa Ringlen informative pre-co training courses, webinars and our Senior Conference Director monthly e-newsletter. By providing workshops! accurate, objective, up-to-date IQPC tails. See page 5 for de developments and trends, Food & Beverage IQ enables organizations to remain competitive and profitable. 1-800-882-8684 2
  3. 3. Main Conference Day One Wednesday August 5, 2009 Registration and Coffee Networking Luncheon 8:00 12:45 Opening Keynote The Last Mile of the Cold Chain: Maintaining 8:45 1:45 Quality at the Retail Level David Acheson, Director, Office of Food Defense, Safety and Outreach, US FOOD AND DRUG ADMINISTRATION/CFSAN What procedures are in place at the retail level? • Educating the public on proper handling and storage of • Cold Chain 101: Defining Good Cold Chain 9:15 temperature sensitive food products Management • What are the state and local regulations? What are the current regulations? What are the industry • Are you using temperature monitors to determine accept/reject or • standards? collecting data to measure quality your logistics providers? • How to cool different products in the first place and what are Presenters: acceptable temp ranges Gina Nicholson, Food Safety Manager, THE KROGER COMPANY • What are the problems associated with transport? Jane Griffith, Director of Quality Assurance and Food Safety, • Aligning costs with temperature management: What are the keys WAWA, INC. to effectively managing both? Panelists: Green and Sustainable Supply Chain 2:45 Colista Yates, Director, Quality Assurance, DINEEQUITY, INC. Has sustainability gone mainstream? What are the keys to • PARENT COMPANY OF IHOP AND APPLEBEE’S RESTAURANTS protecting your product while also protecting the environment? George Chappelle, Senior Vice President of Supply Chain, • Fuel, resources and green issues: With so many trucks on the road, SARA LEE CORPORATION how can you mange fuel costs and your carbon footprint? • Vendor consolidation: Will it help the green, fuel, resources issue? Networking Refreshment Break 10:15 • Alternate formulations: Innovation • Raising storage temperatures to save energy: Is it worth it in the Government Regulations: Regulatory Agencies 11:00 long-run? Speak Presenter: With the new administration’s focus on food safety, will we see a Andrea Turner, Temperature-Controlled Logistics, GENERAL more active regulatory and legislative landscape? Will it impact Cold MILLS, INC. Chain Management? Will new regulations mandate track and trace Networking Refreshment Break technology in the food industry? Here from leading experts from: 3:30 USDA, FDA, USDOC and State and Local Regulators Small Group Roundtable Discussions: Small Group • What is next on the regulatory horizon? Will we see changes to 4:15 Roundtable Discussions: Exploring the Challenges, the regulations on managing the supply chain for temperature Solutions and Best Practices for Each Segment sensitive food? • Inspections: Will there be increased inspections? Will we see non- FROZEN FOOD • risk-based inspections? - Discussion of impact of proposed increase in storage temp • What will change at the State and Local Regulators level? • MEAT Presenter: • SEAFOOD: MANAGING LINE TO PLATE SUPPLY CHAIN David Acheson, Director, Office of Food Defense, Safety and - Complying with HACCP Outreach, US FOOD AND DRUG ADMINISTRATION/CFSAN • DAIRY • PRODUCE Case Study: A Proactive Approach to Ensuring 12:00 • BEVERAGES: MAINTAINING QUALITY Good Quality - Are “born-on” dates and color change ink enough to ensure In the business of perishables, there is a direct correlation between freshness? your cold chain management practices and the quality you deliver to Discussion Leader: your customers. For decades, cold chain data has been underutilized: Jane Griffith, Director of Quality Assurance and Food Safety, used purely for the purposes of evaluating the integrity of individual WAWA, INC. shipments (i.e. facilitating the dock-level accept or reject decisions). Roundtable Takeaways The same cold chain data can and should be accumulated, analyzed 5:00 and used to reduce variability in your processes—ultimately All participants will re-convene in the main conference room to hear eliminating problems before they occur. Meaningful, measurable five minute summaries from discussion leaders to learn the most improvements will ensure: product safety, consistent delivery of high interesting findings of each discussion. quality, cost savings and protection of brand equity. Networking Cocktail Hour In this session, Sensitech will present a customer case study 5:30 reviewing how evaluating process with a sound methodology can “Dinner With Strangers” uncover trends before they become problems, saving company’s 6:30 valuable resources: time, people and money. You’ve arrived in town, attended some great workshops, a full day Presenter: of sessions and learned a ton of useful information! Why not meet Elizabeth Darragh, Director, Strategic fellow conference attendees for an informal dinner to trade ideas Marketing – Food, SENSITECH INC. and network. Check out the Dinner With Strangers board in the exhibit hall to sign up to dine at a local restaurant with your peers. 1-800-882-8684 3
  4. 4. Main Conference Day Two Thursday, August 6, 2009 Registration and Coffee A Holistic Approach to Cold Chain Management 8:30 11:45 from the Processors & Manufacturers Perspective Food Safety and the Supply Chain: Ensuring 9:00 How do we ensure things are appropriately managed outside of • Product Quality through Good Cold Chain our control and what safety points do we need to have in place to Management ensure integrity of the cold chain? What are the current best practices in cold chain management? • From Logistics to Quality: How do we define good Cold Chain • Which aspects can be improved upon? Management? • Good cold chain management as part of your overall food safety • Assessing and managing internal operations and logistics providers strategy • Safety and quality challenges • What to do in case of emergency (temperature out of acceptable • Beyond government / industry food safety regulations: What can range) we do to improve our logistics and quality? - Consequences of temperature excursions Panelists: • Understanding the complexities of the food supply chain and Timothy C. Jackson, Senior Microbiologist, NESTLÉ strengthening end-to-end food safety approach George Chappelle, Senior Vice President of Supply Chain, Panelists: SARA LEE CORPORATION Joan Menke, Vice President Quality Assurance, Food Safety and Security, CONAGRA FOODS Networking Luncheon 12:45 Veny Gapud, Director of Quality Assurance & Food Safety, Maintaining Quality at Restaurants and Eateries POPEYES LOUISIANA KITCHEN 1:45 Hear from the leading restaurant quality and logistics managers on Jane Griffith, Director of Quality Assurance and Food Safety, what they are doing to maintain the cold chain WAWA, INC. Panelists: Veny Gapud, Director of Quality Assurance & Food Safety, Networking Refreshment Break 10:15 POPEYES LOUISIANA KITCHEN Global/Cross Border Transport of Temperature 11:00 Colista Yates, Director, Quality Assurance, DINEEQUITY, INC. Sensitive Food and Beverage PARENT COMPANY OF IHOP AND APPLEBEE’S RESTAURANTS What are the challenges of moving product between countries? • Frozen Food Transport and Storage What are the specific regulations in each country? 2:45 • • Best practices from Europe, Canada and around the world Raising frozen food storage temps: While it could save energy and Presenter: money, if you raise the temperature even a little you have a possible Timothy C. Jackson, Senior Microbiologist, NESTLÉ quality issue. Is it appropriate to raise the temperature on frozen food? Presenter: David Reid, Department of Food Science and Technology, UNIVERSITY OF CALIFORNIA IQPC’s Cold Chain Management for Food & 3:30 Beverage Concludes About Our Sponsors: As the world’s leading provider of cold chain visibility solutions, Sensitech Inc. enables global leaders in the food and pharmaceutical industries to track and monitor assets across the supply chain to protect the integrity of their temperature-sensitive products. Sensitech is an ISO 9001:2000 company and is based in Beverly, Mass., with offices in Amsterdam, Calgary, Melbourne, Mumbai, Redmond, Santiago and Shanghai, with service and distribution offices around the world. Sensitech is a unit of Carrier Corp. For additional information, please call +1-978-927- 7033 or visit Media Partners: 1-800-882-8684 4
  5. 5. Pre-Conference Workshops Tuesday, August 4, 2009 8:00 am – 11:00 am (Registration at 7:45 am) Coffee will be served A Best Practices for Good Cold Chain Management Temperature is considered a universal control point in any food-related This workshop will explore: HACCP plan. Whether you are in food retail or food service, a grower, The methods for monitoring time and temperature data – including • shipper or a packer, control over temperature is critical for ensuring the advantages and limitations quality and safety of food – regardless of commodity, fresh or frozen. Cold chain best practices for storage, loading, transport, and display • Much like HACCP focuses on preventing food safety hazards rather than The benefits of aggregating cold chain data • reacting to them, good cold chain management practices are now able to Examples for analyzing that data for ongoing process improvement • focus on improving processes throughout the supply chain to prevent Review of various case studies • breakdowns that may affect the quality, integrity and safety of food. 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 B Best Practices for Air Transport of Perishable Goods Exploring the standards for procedures, cargo handling, packaging and - Special packaging for sustaining the variance in altitude and improved logistics for air transport of Temperature-Sensitive Consumable temperature during flight products. Specific handling procedures, technologies, facilities and personnel • Import procedures to expedite the clearance of perishable shipments and • This workshop will explore: delivery to the market Effective handling techniques for chilled and frozen products Thermal containers • • Optimum, cost-efficient packaging methods for time and temperature • sensitive commodities Workshop Leader is to be announced. Please check the website for updates. Registration Information Please note multiple discounts cannot be combined. A $99 processing charge will be assessed to all registrations not accompanied by credit card payment at the time of registration. Qualified Food & Beverage Manufacturers & Retailers: MAKE CHECKS PAYABLE IN U.S. DOLLARS TO: IQPC Register by Register by Register by Standard * CT residents or people employed in the state of CT must add 6% 5/22/09 6/5/09 7/3/09 Price sales tax. Conference Only save $300 save $200 save $100 TEAM DISCOUNTS: For information on team discounts, please contact $899 $999 $1,099 $1,199 IQPC Customer Service at 1-800-882-8684. Only one discount may be applied per registrant. All Access Pass save $798 save $698 save $598 save $498 SPECIAL DISCOUNTS AVAILABLE: A limited number of discounts are (Conference + 2 workshops) $1,499 $1,599 $1,699 $1,799 available for the non-profit sector, government organizations and academia. For more information, please contact customer service at 1- Workshop(s) $549 each $549 each $549 each $549 each 800-882-8684. DETAILS FOR MAKING PAYMENT VIA EFT OR WIRE TRANSFER: JPMorgan Chase - Penton Learning Systems LLC dba IQPC: 957-097239 Others ABA/Routing #: 021000021 Reference: Please include the name of the attendee(s) and the event Register by Register by Standard number: 17503.001 6/5/09 7/3/09 Price PAYMENT POLICY: Payment is due in full at the time of registration Conference Only save $600 save $300 and includes lunches, refreshment and detailed conference materials. $1,999 $2,299 $2,599 Your registration will not be confirmed until payment is received and may be subject to cancellation. All Access Pass save $998 save $698 save $398 For IQPC’s Cancellation, Postponement and Substitution Policy, (Conference + 2 workshops) $2,699 $2,999 $3,299 please visit Workshop(s) $549 each $549 each $549 each Special Dietary Needs: If you have a dietary restriction, please contact Customer Service at 1-800-882-8684 to discuss your specific needs. Please see the website at for an explanation of Qualified Food & ©2009 IQPC. All Rights Reserved. The format, design, content and Beverage Manufacturers & Retailers and All Others. arrangement of this brochure constitute a trademark of IQPC. Unauthorized reproduction will be actionable under the Lanham Act and common law principles. 1-800-882-8684 5
  6. 6. REGISTRATION CARD International Quality & Productivity Center 535 5th Avenue, 8th Floor YES! Please register me for New York, NY 10017 Cold Chain Management for Food & Beverage TM August 4-6, 2009 Chicago, IL ❑ Main Conference ❑ Workshop(s) Please choose your workshops: ❑ A ❑ B See Page 5 for pricing details. Your customer registration code is: When registering, please provide the code above. Name__________________________________ Job Title ________________________ Organization____________________________________________________________ Approving Manager______________________________________________________ Address_______________________________________________________________ City__________________________________State______________Zip___________ Phone________________________________Fax_______________________________ 5 EASY WAYS TO REGISTER: E-mail__________________________________________________________________ ❑ Please keep me informed via email about this and other related events. Web: 1 ❑ Check enclosed for $_________ (Payable to IQPC) 2 Call: 1-800-882-8684 or 1-646-378-6026 ❑ Charge my __Amex __Visa __Mastercard __Diners Club Email: 3 Card #__________________________________Exp. Date___/___ CVM Code:____ Fax: 1-646-378-6025 4 Details for making payment via EFT or wire transfer can be found on 5 Mail: IQPC preceding page. 535 5th Avenue, 8th Floor New York, NY 10017 ❑ I cannot attend, but please keep me informed of all future events. 17503.001/AL Register by May 22nd and SAVE up to $798 Cold Chain Management for Food & Beverage TM August 4-6, 2009 Chicago, IL Ensuring a Safe and Secure “Farm to Fork” Supply Chain for Temperature Sensitive Consumable Products Media Partners: Sponsor: 1-800-882-8684