1:00 PM – 5:00 PM
Interactive Workshop: Contemporary Issues in Retail, Foodservice
& Grocery Operations: Best Practices and Practical Models
Good science and broad research is key to sound practices. However, the age old question
still remains regarding the successful execution of best practices by the actual operators.
High turn over and a range of age and experience can lead to inconsistent execution of
food safety practices on a daily basis. This interactive roundtable session will focus on
sharing of best practices and strategies for sustainment and maintenance and will apply
to those who want to take practical applications back to apply to their unique operations.
There is much science, research and emphasis on the “farm to fork” food safety
applications, however, the concentrated efforts up stream in the food supply can
be negated by improper execution at the retail level. Participate in breakout stations
focused on Time and Temperature, Training and Tools, Root Cause Analysis and
Corrective Action and Behavior Modification Techniques.
Director, Food Safety & Environmental
Owner, Peter Good Seminars
Assistant Professor and Extension Food
Safety Specialist, NC State University
Linda Gilardi, RS
Vice President Quality Assurance,
Compass Group North America
■ An interactive presentation of best practices as well as practical, innovative
and efficient tools to reduce risk and assist in maintaining proper execution
Peter Hibbard REHS (invited)
Senior Manager - Total Quality,
Red Lobster - Suncoast Division,
Darden Restaurants Inc.
■ Presentations by academic and industry experts as well as break out visits
to “stations” in the room offering tools and information, and finishing up with
a powerful sharing session
O. Peter Snyder, Jr., Ph.D.
Hospitality Institute of Technology and
Interactive Food Defense Workshop With Government
and Industry Representatives
Industry and government food defense representatives will provide insights on food
defense that are sure to compliment current industry based food defense planning
efforts, and, at the same time, satisfy the appetites of those attendees that are in the
process of developing a food defense program. The final segment of this workshop will
be an interactive facilitated exercise that will offer a glimpse into the function and utility
of a recently completed food defense exercise program – the FDA’s FREE-B - that was
developed in collaboration between the government and industry food defense experts.
USDA and FDA Representatives
USDA/FSIS; FDA, Food Defense
Hal King, Ph.D.
Sr. Manager, Food Safety, Chick-fil-A
Assistant Deputy Director,
ADM Corporate Security
■ Conduct a high level overview of the various food defense tools and resources
that have been developed by government
Director of Corporate Security,
McCormick & Company, Inc.
■ Provide known industry leaders in the food defense arena an opportunity
to share their stories on how these Food Defense tools and resources have
been incorporated into existing operations
Vice President, Communications
and Government Relations,
National Grain and Feed Association
■ An 'update' of the current status of the various food defense elements of the FSMA
Craig Henry Ph.D.
ERS Director, Deloitte & Touche LLP
How to Protect Your Company with an Effective Food
Creating a successful food liability program can be extremely difficult if you aren’t
knowledgeable about where to start or what to do. Learn about the best way to prevent
company liability through a thorough risk assessment, the proper crisis-management
team you must have in place, and most importantly, how to resolve any claims that are
made, including how to work with your insurance carrier.
Partner, Gordon & Rees LLP
Founding Partner and Chairman,
Blackwell Burke, PA
■ This is a must-attend session for anyone involved with corporate liability issues
■ Learn from professionals from the food, legal and insurance industries