Day 1 September 12, 2007 (Wednesday)

0830-0925

Opening Address
Li Changjiang, Minister, General Administration of Quality Supervision, Inspection & Quarantine
Ge Zhirong, President, China Entry-Exit Inspection and Quarantine Association and former Vice Minister, AQSIQ
Wang Daning, Director General, Import and Export Food Safety Bureau, General Administration of Quality Supervision, Inspection & Quarantine
Daniel Piccuta, U.S. Deputy Chief of Mission, U.S. Embassy, Beijing
Jørgen Schlundt, Director, Department of Food Safety, Zoonoses and Foodborne Diseases, World Health Organization
Biplab K. Nandi, Senior Food and Nutrition Officer, Regional Office for Asia and the Pacific,
Food and Agriculture Organization of the United Nation
Frank Yiannas, President, International Association for Food Protection; Director, Food Safety & Health, Walt Disney World Corp. 

0925-0940

Coffee Break

Plenary Session Chair: David Tharp, Executive Director, International Association for Food Protection
and Tang Baoxing, Chief Advisor, World Services Ltd.

0940-1010

“U.S. Food Safety Requirements”
Robert Brackett, Director, Center for Food Safety & Applied Nutrition, U.S. Food & Drug Administration

1010-1030

“Global Food Safety Trends & Development”
Frank Yiannas, President, International Association for Food Protection; Director, Food Safety & Health, Walt Disney World Corp. 

1030-1100

“The Legal Costs of Foodborne Illness”
 William Marler, Managing Partner, Marler Clark, LLP

1100-1230

Plenary Panel Discussion
“Meeting Food Safety Challenges and Standards for World Markets”
Qiu Yueming, Deputy Director, State Standardization Administration Committee
Li Chaowei, Deputy Director, Import/Export Food Safety Bureau, AQSIQ
Zhao Qinghui, Deputy Director, Food Production Supervision Dept, AQSIQ
Robert Brackett, Director, Center for Food Safety & Applied Nutrition, U.S. Food & Drug Administration
Terry Babbs, Director, International Trading Law and Technical TESCO PLC, Tesco Stores Ltd.,
and Board Member, Global Food Safety Initiatives
Cindy Jiang, Director, Worldwide Quality, Food Safety and Nutrition, McDonald's Corporation
Tom Chestnut, Vice President, Supply Chain Food Safety & Quality, NSF International
Moderator: Frank Yiannas, President, International Association for Food Protection; Director, Food Safety & Health, Walt Disney World Corp.

1230-1345

Networking Luncheon

Breakout Session A
Microbial Food Safety Hot Topics

Vanda Ballroom A, 2/F

Breakout Session B
Food Testing Developments

Vanda Ballroom B, 2/F

Breakout Session C
Food Safety Management

Vanda Ballroom C, 2/F

Breakout Session D
Risk/Crisis Communications

Vanda Ballroom D, 2/F

Session Chair:
Karl Matthews, Dept. of Food Science, Rutgers University; Editor,
Journal of Food Safety

Session Chair:
Siqun Wang, Global Director of Research and Development,
DuPont Qualicon

Session Chair:
David Tharp, Executive Director, International Association for Food Protection

Session Chair:
Rick Biros, Publisher,
Food Quality Magazine

1345-1415

“Food Borne Disease Control in China”,
Junshi Chen, Research Professor, National Institute for Nutrition and Food Safety, Chinese Center for Disease Control and Prevention, Ministry of Health

“Sample Acquisition and Sample Preparation: Can you trust your data?”
Nancy Eggink,
Global Technical Service Manager, 3M Microbiology

“Reducing Recall Liabilities with Lot Tracing”
Beth Lauretta Berndt - Director of Industry Solutions,
Consumer Products

“Crisis of Confidence in Chinese Food Exports: its Causes, Effects, and a Practical Solution for Providing Customer Assurance”
John S. Eldred,
Chief Representative, Shanghai Representative Office,
Keller and Heckman LLP

1415-1445

“Emerging Technologies: Advances in Antimicrobial Protection for Food Grade Lubricants“
Colleen Flanagan, Category Manager – Specialty Fluids & Food Grade Lubricants, Petro-Canada

“The iPura™
Food Safety Program ”
Aaron Ormond, Director, Science, Global Food Technologies, Inc.

“Implementing Food Safety Solutions”
Robert Parrish,
Vice President,
Global Food,
Consumer Testing Service, SGS

“Crisis Communications: Steps to Take if Your Company is Identified as the Source of a Foodborne Illness Outbreak”
Suzanne Schreck, Communications Director, Marler Clark, LLP

1445-1515

“Microbial Safety of Fresh Produce”
Karl Matthews,
Department of Food Science, Rutgers University; Editor, Journal of Food Safety

“Recent Developments in Food Defense Research”
Xiaohua He,
Research Molecular Biologist, Agricultural Research Service,
U.S. Department of Agriculture

“Principles of Food Safety Risk Management”
Leon Gorris,
Risk Assessment Expert, Unilever, Safety and Environmental Assurance Centre, United Kingdom

“Effective International Risk Communications –Adapting to Differences in Eastern and Western Risk Perceptions”
Helen Jingping Yu, Executive Director, Asian Food Information Center

1515-1545

““Necessity of an Occupational Exposure Control Plan for Restaurants & Food Establishments” Gina M. Reo, President, Quality Assurance Strategies, LLC

“Recent Advances in Food Safety Testing Products”
Siqun Wang,
Global Director of Research and Development,
DuPont Qualicon

“Keys To A Successful Food Regulatory System in a Global Food Society”
 Michael T. Roberts, Food Law Attorney, Venable LLP

“Developing Global Food Safety (Risk/Crisis) Communications in a Global Food Environment”
Anthony Flood,
International Food Information Council

1545-1600

Coffee Break

1600-1630

“Pre-harvest Food Safety”
Xiuping Jiang, Department of Food Sciences and Human Nutrition, Clemson University, U.S.A

“Natural Bio-Solutions for Food Safety: Development & Application of Protective Cultures”
Dieter Elsser, Development Director, Food Protection, Danisco A/S, Denmark

“Innovations in Food Safety Management”
Chris Griffith, Director of Research & Enterprise, Head of Food Research & Consultancy Unit, Cardiff School of Health Sciences, University of Wales Institute

The U.S Food Industry: New Market Opportunities and New Regulations Workshop
Instructor:
David Lennarz,
Vice President,
FDA Registrar Co. U.S.A

1630-1700

“Detection of Vibrio Parahaemolyticus and Strategies for Reducing Infections Associated with Seafood Consumption”
Yi-Cheng Su, Associate Professor, Oregon State University, U.S.A

“Global Food Safety System – from Farm to Fork”
Paul Hall, Vice President, Global Food Safety, ConAgra Foods, Inc.

Session 1:
“Exploring the U.S. Organic and Ethnic Market”

Session 2:
“U.S. Food Safety: An Explanation of U.S. Agencies and their Regulatory Jurisdictions”

1700-1730

“A New Method of HACCP for the Catering & Food Service Industry”
Eunice Taylor, Director, International Centre for HACCP Innovation,
Salford Business School,
University of Salford

Session 3:
“U.S. FDA: Key Regulations affecting Exports to the U.S.”

Day 2 September 13, 2007 (Thursday)

0830-0850

Keynote Presentation
Zhao Qinghui, Deputy Director, Supervision and Management of Food Production Department, AQSIQ

0850-0910

“China's Management of Authentication and Registration for Food Importers and Exporters”
Shi Xiaowei, Director General, Department of Registration Management State Administration for Certification and Accreditation

0910-0930

“International Food Safety Issues & CODEX International Food Standards”
Thomas Billy, Former Chair, Codex Alimentarius Commission and President, International Food Safety Consultants LLC

0930-0950

“European Food Safety Policy and the Role of Independent Science”
Hubert Deluyker, Head of the Department Scientific Cooperation and Assistance, European Food Safety Authority (EFSA) 

0950-1010

“Global Trends in Food Safety and the Role of FAO –Asian Perspective”
Biplab K. Nandi, Senior Food and Nutrition Officer, Regional Office for Asia and the Pacific,
Food and Agriculture Organization of the United Nations

1010-1025

Coffee Break

1025-1045

"WHO's Work Over the Five Years with China in Order to Improve Food Safety System"
Jørgen Schlundt, Director, Department of Food Safety, Zoonoses and Foodborne Diseases, World Health Organization

1045-1105

“Globalization and Food Safety Trends: Perspective from a Leading Food Safety Solutions Company”
Robert Parrish, Vice President, Global Food, Consumer Testing Service, SGS

1105-1135

“Achieving the Highest Standards in Food Safety”
Keith Meeks, President & CEO, Global Food Technologies, Inc.

1135-1205

“Inspection is Key, but Definitely not the Full Answer”
David Silverstein, CEO, Breakthrough Management Group

1205-1225

“Preventive Maintenance and HACCP: An Overview of Customer Trends”
Karen Mocatta, Regional Technical Manager, Johnson Diversey Consulting

1225-1245

Keynote Presentation by Xiao Jianhua, Chief Executive, China National Accreditation Service for Conformity Assessment

1245-1345

Networking Luncheon

Breakout Session E
Chemical Food Safety & Other Issues
Ballroom A, 2/F

Breakout Session F
Novel Food Safety Programs and Technologies
Ballroom B, 2/F

Breakout Session G
Harmonization of Food Safety and Quality System Standards
Ballroom C, 2/F

Breakout Session H
Advancements in Food Safety for Food Production & Processing
Ballroom, 2/F

Food Safety Vendor
Seminars
3/F, Begonia Room

Session Chair:
Jianghong Meng, Interim Director, Joint Institute for Food Safety and Applied Nutrition (JIFSAN), University of Maryland

Session Chair:
David Tharp, Executive Director, International Association for Food Protection

Session Chair:
Cindy Jiang, Director,
Worldwide Quality, Food Safety and Nutrition, McDonald’s Corporation

Session Chair:
Rick Biros, Publisher,
Food Quality Magazine

1345-1415

Presentation by Wu Yongning, Director,
Chemistry Lab of Food Nutrition & Safety Institute, China Center for Disease Control & Prevention

“China's Early Warning System for High Risk Foods”
Ma Zhiying, Vice Director & Engineer, Shanghai Food Research Institute

“Food Safety and Quality Standards: Opportunities to Improve Efficiency”
Roger Bont, Director, Global Quality Assurance, Cargill

“Sea Food Production in China, a Food Security Aspect”
Colin Granier, Chemistry Customer Services Manager,
Eurofins Scientific Group,
Eurofins Scientific Japan

1415-1445

“Management and Control of Pesticide Residues”
George Fuller, Executive Director, CropLife Asia

“The Role of 3rd Party Auditing and Testing to Verify Food Safety prior to Export“
Tom Chestnut,
Vice President,
Supply Chain Food Safety & Quality, NSF International

“Implementation and Verification of Food Safety and Quality System Standards”
Eric Gibson, Global Quality Audits and Trademark License Quality,
Kraft Foods

“The Continuing Evolution of H-1/ Food Grade Lubricants”
Yisen Shen, Engineer, Lubriplate Lubricants

1445-1515

Presentation by Cameron Garrison, CEO, Garrison Enterprises, Inc.

“Managing the Cold Chain for Quality and Safety” Elizabeth Darragh, Director – Food Strategic Marketing, Sensitech, Inc.

“Working Together to Establish The Standardized Food Safety and Quality Framework”
Lito Castelo, Manager, Supplier Quality Programs, Global Quality, The Coca-Cola Company

"Innovative Processing Technologies for Microbiologically Safe Quality Foods"
Jason Wan, Senior Research Scientist, Food Science Australia

1515-1545

“Challenges Involved with Supporting Constantly Changing Food Contamination Issues with Appropriate Quality Control”, Bill Ikins, Chemistry Director, Silliker Laboratories
 

“Product Control and Traceability”
Matthew Finger,
Regional QA Manager, Tyson Foods Inc.

“Serving Safe and Quality Products: Needs for Common Framework on Food Safety and Quality Management Systems” Cindy Jiang, Director, Worldwide Quality, Food Safety, and Nutrition, McDonald’s Corporation

“Barriers to HACCP Implementation: a Psychological Perspective“
Joanne Taylor, HACCP Psychologist, International centre for HACCP Innovation,
University of Salford

1545-1600

Coffee Break in Exhibition Area

1600-1630

“Chemical/Allergen Testing”
Robin Sherlock, Technical Director, Food Allergens Control Testing Analysis (FACTa) Pty Ltd.

“Innovation in Food Quality & Safety Services”
Jochen Zoller,
President, Food Services Division, Intertek

“Needs for Adoption and Enforcement of International Standards”
Dane Bernard,
Vice-President,
Food Safety and Quality Assurance,
Keystone Foods LLC

Introduction to HACCP Principles and Practices
Workshop
Session Instructor: Eunice Taylor, Director, International Center for HACCP Innovation, University of Salford

1630-1700

“International Food Safety Training Program”
Jianghong Meng, Interim Director, Joint Institute for Food Safety and Applied Nutrition (JIFSAN), University of Maryland

"Building a Safe Food Sourcing Program ”
F. Robert Rolle,
Senior Auditor,
Shuster Laboratories

“Case Study on the Approaches to Common Framework”
Lorene Evans,
Food Services Director, North America, Intertek

1700-1730

“Electronic Food Safety Inspections”
Tom Ford, Vice President, Food Safety, Ecolab

“Requirements for the Audit Service Provider”
Vel Pillay, Product Manager, Food Safety Program,
North America, SGS