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NSF organizes the International Food Safety Conference

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The International Food Safety Conference was held successfully on September 13 and 14, 2018 in Cancún, Quintana Roo, which was organized by NSF International.

The IFSC gathers year after year professionals and leaders of the food sector of Latin America in one place to discuss current issues and trends that impact the food industry.

With different venues, the IFSC is presented in key locations in Latin America, specializing the thematic content to cover the most relevant issues of Quality, Food Safety and Sustainability that concern each market from a local and international point of view.

This year the venue was in Cancun, which is one of the favorite destinations for meeting tourism in Mexico.

The program of the event dealt with 6 major thematic blocks addressing issues such as management systems, the quality of food safety, marketing, sustainability, as well as food consumption habits. The event counted with guests from different organizations that work in the development of food safety, among them Eleven Rivers Growers.

The two days of the event were distributed as follows:

Day one: September 13th

Understanding Preferences and Consumption Habit

  1. Labeling: Facilitating consumer protection and transparent communication, by Miguel Betanzos, R & D Manager, Kerry Ingredients.
  2. Impact of product certifications for the consumer, by Steve Taormina, Business Unit Manager, Consumers Value Verified.
  3. Crisis management for the consumer to maintain their loyalty, By Greg Komar, by Director of Food Safety and Product Quality, Mann Packing.

Impact of Quality Culture and Safety in the Profitability of the Company

  1. Management systems and their impact on the company’s profitability by: Jorge Hernandez, Chief of Food Safety Officer, Wholesome International.
  2. Methodology for the implementation of a culture of sustainable innocuousness, by: Lone Jespersen, Cultivate Principal; Director, Food Safety Strategy.
  3. Can the culture of safety be measured? Is it possible to improve it?, by: John Kukoly, Americas Director, BRC Global Standard.
  4. The role of senior management in the construction of quality and safety culture, by: Lone Jespersen, John Kukoly and Jorge Hernández.

Sustainability, the only way for business continuity

  1. Sustainability in the food supply chain, by Leonardo Lima, Corporate Sustainability Director, Arcos Dorados (McDonald’s).
  2. Identification and mitigation of risks in the food supply chain, by Joshua Brugeman, Business Unit Manager, Sustainability NSF.
  3. Mitigation strategies to face the problem of labor availability in Mexico by Mario Steta, board member of AHIFORES and head of the Labor Welfare Commission of the ANC.
  4. One World One Health initiative: responsibility in the supply chain to combat antimicrobial resistance, by Dra. Matiana Ramírez, Executive Director of Risk Evidence, COFEPRIS.

 

Day two: September 14th

Integration and Shielding of the Supply Chain for Business Continuity

  1. Development of suppliers, profitable investment, By Luis Hernández, Chairman, GFSI Local Group Mexico; Corporate Upstream Quality Manager, Nestlé Mexico.
  2. Strengthening the supply chain through a comprehensive and measurable program by: Maral Tavokjian, Director, QA Latin America and Caribbean at RBI.

Innovation for the Strengthening of Food Safety Management Systems

  1. Applied technology for the strengthening of quality and safety management systems, by: Sergio Maldonado, Global Director of Quality, Sustainability and Health Care at Lala Group.
  2. Block Chain Platforms: How are they transforming food safety? by: Kannappan Manickam, Director, TraQtion.
  3. Technology and methodologies for prevention and identification of food fraud, by: Renata McGuire, Project Manager, Consulting & Technical Services, NSF International.

Regulatory Affairs and Foreign Trade

  1. Certification process for the export of food and the CBP badge, by: Álvaro Pérez, Commissioner of Sanitary Operation, COFEPRIS.
  2. Impact of the evolution of international regulation in the supply chain.
  3. Current status of the implementation of FSMA after months of its entry into force, by: Dean Rugnetta, International Relations Specialist, FDA.

 

Source: http://internationalfoodsafetyconference.com