The AME Food Testing Show

Mitchell Weinberg is the founder, President and Chief Executive Officer of INSCATECH.

INSCATECH is the first and only company of its kind in the world. Using its proprietary

methodology and specially trained food fraud detection professionals, INSCATECH conducts

food supply chain vulnerability assessments to identify the sources of food fraud and to

recommend mitigation solutions that help to prevent our food from being adulterated.

Food producers, retailers and food service companies employ INSCATECH to ensure that

their supply chains and food products are secure from food fraud.

Mitchell is a graduate of Carleton University in Ottawa, Canada where he obtained a

Bachelor of Arts in Pre-Law and Sociology and the McGill University School of Law in Montreal,

Canada where he obtained his Common Law (LL.B) and Civil Law (B.C.L.) degrees in 1991.

Agenda:

1.Introduction

2. What is counterfeit food?

3. What is the frequency of counterfiet alcohol?

4. Is this a worldwide problem?

5. How can consumers protect themselves?

6. What tools were historically availble?

7. What is the new Real EyeD technology?

8. How does the technology engage scratch-off labels?

9. When will the technology be available?

10. History and future of INSCATECH.

11. Conclusion.

Mitchell K. Weinberg B.A., B.C.L, LL.B.

President and Chief Executive Officer

INSCATECH

Park Avenue South, 6th Floor

New York, New York  10016

Tel: +1 347-448-2790

Russell Parry set up Advanced Food Safety Limited in 1995, the company specialises in BRC standard / ISO22000 consultancy and provides a wide range of food safety training courses which the company provides in-house, via book-based distance learning and online e-learning. Russell and his company has won many awards over the years including Best Training Company (twice), Best Trainer, Entrepreneur of the Year and various Export Awards.

The consultancy side of the business is well respected as all clients are ‘A’ grade BRC with several having no non-conformities! Russell assisted the first company in Latvia achieve BRC and also the first 3 companies in Macedonia achieve the BRC standard which was through a USAID funded project with Land O Lakes.

Russell Parry is author of the leading brand of Allsafe distance learning courses which cover Food Safety (Level 1 – 3), HACCP, Internal Auditing, Allergens, 5 Whys and Health & Safety.

Russell is principle trainer for his company Advanced Food Safety Ltd and specialises in Level 3 HACCP and Level 4 Food Safety.

Agenda:

1. Introduction.

2. What are international food safety certifications?

3. What is the British Retail Consortium (BRC)?

4. What are the BRC Global Standards?

5. Can you give us a brief overview of the BRC Food Standard?

6. What is the audit process?

6. What are the advantages of BRC certification?

7. Conclusion

Contact:

Russell Parry, FRSPH

Director

Advanced Food Safety Ltd.

Jubilee House

5 Broad O'Th Lane

Shevington, Wigan , Lancashire WN6 8EA  UK

Registered in England and Wales No 3894022

VAT Registration No 643 7523 33

Tel: 01257 254999

allsafe.org.uk

Tony is a serial and parallel entrepreneur having also held a number of senior and executive roles in Fortune 50 companies.  Tony has over 25 years of experience in the area of sensors, chemical and biological detection for a wide variety of market segments including food safety, food quality, healthcare, diagnostics, homeland security, environmental and industrial applications.

In addition Tony is a consultant and advisor to governments and corporations in his area of expertise focusing on disruptive technology, strategy, strategic marketing and major deals associated with chemical and biological detection.

Tony holds a B.Sc. (Hons) in Applied Analytical Chemistry, an MBA in Management together with several patents. He has presented at major worldwide conferences, published over 80 papers & articles and is a recognized thought-leader.

Agenda:

1.    Introduction.

2.    What are foodborne bacterial pathogens?

3.    What are the challenges of sampling dry pet for bacterial pathogens?

4.    What is the downside of “grab sampling?”

5.    What is a pneumatically collected dry food sample?

6.    What is the interstitial headspace?

7.    How does the new Hollison Technology system address these issues?

8.    Conclusion.

 

Contact:

Anthony D. Bashall

Hollison

1010 Allen Street, suite 202

Owensboro, KY 42303

Phone +1(617) 633-6030

www.hollison.com

Method validation for food safety production facilities Piplu Barua

Duration: 11minutes, 29 seconds

Mr. Piplu Barua is the Senior Executive in charge of Microbiology at Nipro Jmi Company in Vitikandi, Gozaria, Munshigonj, Bangladesh.

He holds a Master's degree, Bachelor's degree in Microbiology as well as other science degrees.

His native language is Bangali and he also speaks English.

Agenda:

1. Introduction

2. What is food production testing?

3. How does an in-house food safety professional determine the need for a microbial test?

4. What are the steps necessary to validate food bacterial tests?

5. What documentation substantiates the validation?

6. Conclusion.

Contact:

Piplu Barua

Sr. Executive, Microbiology

NIPRO JMI COMPANY LTD

(A 100 % Export Oriented Joint Venture Medical Devices Enterprise with

NIPRO, JAPAN)

Vitikandi, Gozaria, Munshigonj, Bangladesh.

+8801914282406

[email protected] 

http://bd.linkedin.com/pub/piplu-barua/60/867/251/

Swat team raids on food facilities with Ajna Sharma-Wilson, Esq.

Click: http://www.blogtalkradio.com/ame-foodtestingshow/2013/11/25/swat-team-raids-on-food-facilities-with-ajna-sharma-wilson-esq

YouTube: http://youtu.be/A056kRR1_yA

Duration: 36 minutes, 29 seconds.

University of California, Irvine, B.A., Hofstra University, J.D.

California Bar Admission in 2007.

Maintains a law office practice in Southern California.

She has lectured on food law issues at many law schools.

She counsels food law cases throughout the United States, including Wisconsin, New York, Washington, DC.

Agenda:

1. Introduction.

2. What is food safety?

3. Which governmental agencies monitor food safety?

4. How do these agencies monitor food safety?

5. What is a SWAT team food facility raid?

 a. Client, James Stewart, owner of Rawesome Foods.

6. Under what circumstances do these raids occur?

7. Are they likely to increase in the future?

8. Your recent airline experience with food safety enforcement.

9. Conclusion.

Contact:

Ajna Sharma-Wilson, Esq.

The Law Office of Ajna Sharma-Wilson and Associates

1647 W. Anaheim Street, Harbor City, CA 90710

P.O. Box 2244, Palos Verdes Peninsula, CA  90274

Telephone: 310-308-0901

Facsimile:  310-534-5591

FSMA – How can you be prepared? with Beth Johnson, MS, RD

Elizabeth (Beth) Johnson, MS, RD, is the Principal and Founder of Food Directions LLC.

Prior to starting Food Directions, she served as Executive Vice President for Public Affairs for the National Restaurant Association where she oversaw government affairs, public policy and communications for the organization.

In 2008, she was named Acting Under Secretary for Food Safety at USDA where she led and oversaw the Food Safety and Inspection Service (FSIS).

Beth was also deputy chief of staff and senior advisor for the Secretary of Agriculture at USDA, where she focused on agricultural trade, animal health, food safety and nutrition.

Beth will talk more on FSMA during Food Safety Tech’s Food Safety Consortium to be held in Schaumburg, IL on December 4 and 5, 2013. More details are available at FoodSafetyTech.com.

1. Introduction.

2. What is FSMA and what the need for these new set of food safety regulations?

3. Why is FSMA regarded as such a game-changing legislation in the food industry?

4. What will FSMA aim to achieve?

5. How is the industry prepared to meet FSMA requirements and what are some gaps?

6. What can companies do to meet these gaps?

7. What are some further developments we can expect re FSMA?

8. How do you view food safety landscape in the next five years post FSMA implementation?

9. Conclusion.

Contact:

Beth Johnson, MS, RD

President

Food Directions LLC

50 F. St NW Suite 900

Washington, D.C. 20001

@FoodDirections Twitter

Food Directions LLC Facebook

Food Directions Pinterest

410.353.6032

Government Censorship of Organic Food Benefits with Mischa Popoff, B.A. (Hons.) Univ. of Sasketchewan.

Mischa Popoff is a former organic farmer and USDA-contract organic inspector.

Bachelor of Arts from the University of Saskatchewan in Saskatoon

Author of “History of nitrogen for warfare and fertilizer”

Author of “Is it Organic? The inside story of the organic industry”--Some people won't like this book, but you will.

Policy Advisor for The Heartland Institute.

Research Associate for The Frontier Centre for Public Policy

He exposes the practice of the lack of field testing in the global organic industry and how it may have contributed to foodborne bacterial outbreaks.

He has contributed to many outbreak investigations, including listeria, E. coli and salmonella, in organic food.

Agenda:

1. Introduction

2. What is organic marketing labeling?

3. What types of testing protocols prove organic labels?

 a. Chemical testing

 b. Biological testing

 c. Process documentation

4. Government censorship of analysis of organic labeling.

5. Testing Analysis efforts of Organic food products.

6. Conclusion

Contact:

Mischa Popoff

Greenville TX US

903-259-6087

isitorganic.ca

polyphase.us

For public speaking engagements or consultations, please contact the National Speakers Bureau

Sawa Matsumura, 1-800-661-4110 ext. 311, [email protected]

Food Safety Consortium 2013 with Rick Biros, Publisher/President, Food Safety Tech.

Rick has over 25 years of B2B publishing experience.

Early in his career we worked on Food Processing and then Food Engineering magazines in a sales and then management role.

He was the founder and a principal in Carpe Diem Communications where he developed and launched Food Quality magazine, The Food Quality Award and The Food Quality Conference & Expo as well as Pharmaceutical Formulation & Quality and Contamination Control magazines.

Under his direction, Food Quality and Pharmaceutical Formulation & Quality received editorial excellence awards from The American Society of Bu3siness Publication Editors.

In 2007, John Wiley & Sons, Inc. acquired Carpe Diem and continues to publish Food Quality. Rick continues his entrepreneurial interests with the formation of Innovative Publishing Co., an event and ePublishing company.

IPC launched Medical Device Summit in 2009, an eJournal and a series on focused medical device conferences; Food Safety Tech, the eJournal in 2012, The Food Safety Supply Chain Conference in 2012, the Food Labs Conference in 2012 and the Food Safety Consortium in 2013.

Agenda:

1. Introduction

2. Purpose of the conference?

3. Who should attend the conference?

4. What will be discussed?

5. Where will the conference be held?

6. How can attendees participate?

7. When will be the conference be conducted?

8. What is the cost of the conference to participate?

9. Conclusion

Contact:

Rick Biros

Publisher/President

Innovative Publishing Co. LLC

office: +215.504.7382

mobile: +267.266.8876

skype:  rickbiros

email:  [email protected]

FoodSafetyTech.com

MedicalDeviceSummit.com

Transparency along the food supply chain with Barbara Levin, SafetyChain Software’s Senior VP.

She is a frequent speaker and publisher in the ERP and Software-as-a-Service communities.

Barbara is best known for working with customers to increase understanding of the role technology plays in meeting strategic business initiatives.

At SafetyChain, she is focused on building awareness, throughout the food safety & quality community.

She strives to implement innovations such as Food Safety Chain Management.

Her mission is to help companies stay ahead of the growing complexities of global enforcement of food regulations and requirements.

1. Introduction.

2. What is transparency when it comes to food safety?

3.  What are the various areas in which Transparency and Visibility can come in to play?

 a. Practices.

 b. Supplier compliance.

 c. Overall FSQA management.

 d. Retail/Food Service.

 e. Consumers.

4. What are the challenges food producers and others in the supply chain face now?

 a. What tools can help?

 b. What are some of the benefits that can be achieved?

5. Which SafetyChain products and services help with transparency?

6. Conclusion.

Contact:

Barbara Levin

SVP, Marketing & Customer Community

www.safetychain.com

Office: 415-233-9474 x 1003

Cell: 415-637-4065

Will the FSMA make our food safer? with Baylen Linnekin, MA, JD, LLM.

Baylen Linnekin is Executive Director of Keep Food Legal,

a Washington, DC nonprofit that advocates in favor of food

freedom—the right of every American to grow, raise, produce,

buy, sell, share, cook, eat, and drink the foods of their

own choosing. He writes a weekly column on food law and

policy issues for Reason magazine’s website and serves

as an adjunct faculty member at American.

Linnekin earned an LL.M. in agricultural and food law

from the University of Arkansas School of Law, a J.D.

from Washington College of Law, an M.A. in learning sciences

from Northwestern University, and a B.A. in sociology

from American University.

Agenda:

1. Introduction.

2. What is FSMA?

3. Who must comply?

4. Will FSMA make food safer?

5. Major Foodborne Illness Outbreak and the Government’s Shut Down

6. Criminal liability for food producers.

7. Conclusion

Contact:

Baylen Linnekin, MA, JD, LLM

Executie Director

Keep Food Legal / Keep Food Legal Foundation

3509 Connecticut Ave. NW #1009

Washington, DC 20008

Office: 202.594.3130

Mobile: 202.415.8148

Fax: 202.594.3129

Web: http://www.keepfoodlegal.org/

Twitter: @keepfoodlegal

Skype: baylenlinnekin