Home » Dynamic panel of government, industry leaders to discuss the new food safety environment at 2016 Food Safety Summit
The keynote presentation at the 2016 Food Safety Summit has been designed to be highly interactive in nature between the regulatory community and the food industry. With the New Year comes the advent and implementation of the Food Safety Modernization Act (FSMA) regulations. All companies around the world selling food products into the US markets must consider and understand their responsibility to ensure compliance with FSMA. During the keynote, representatives from the FDA will discuss the new food safety environment with food safety leaders representing McDonald's Corporation, Reser's Fine Foods, Wegmans Food Markets and a speaker formerly with Kraft Foods. The keynote presentation entitled "The New Food Safety Environment" will be presented on Wednesday, May 11 at 9:15 am during the Food Safety Summit which is taking place for the first time in the Midwest from May 10-12, 2016 at the Donald E. Stephens Convention Center in Rosemont, IL.
Craig W. Henry, PhD, Vice President Global Business Development, Americas, Decernis, LLC and Faye Feldstein, Senior Advisor, Deloitte Consulting, LLP will moderate this dynamic plenary session which will be thought provoking, interactive and energetic. The panelists from the regulatory side will include Glenda Lewis, Supervisory Consumer Safety Officer, Retail Food Protection Team, Office of Compliance/Division of Cooperative Programs, FDA and Kathy Gombas, Senior Advisory for Food Safety, FDA. Scott Brooks, DVM, former Senior VP Quality, Food Safety, Scientific and Regulatory Affairs, Kraft Foods; Joan Menke-Schaenzer, VP, Safety & Compliance, Global Supply Chain & Sustainability, McDonald's Corporation; Jay T. Mayr, VP, Food Safety, Quality Assurance and Regulatory, Reser's Fine Foods, and Gillian Kelleher, VP, Food Safety & QA, Wegmans Food Markets will discuss what they have changed and how their new food safety culture is being implemented corporately and at each facility to prevent foodborne illness.
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