AIFST Webinar: Food Safety culture- what actually works?
Date: Tues, 27th October
Time: 12.30pm (AEST)
Cost: Free for members; non-members - $20
Presenter: Clare Winkel, Executive Manager - Technical Solutions, Integrity Compliance Solutions
The GFSI standards now require food manufactures to develop a food safety culture action plan with measurable objectives. There are a lot of surveys and questionnaires to answer, analyse the findings with graphs to review. Is this a whole new thing that the overworked QA staff have to learn about, analyse and implement, then monitor and report on?
But what activities actually make a difference to the people working on the floor- who do not care about surveys or graphs?
This webinar will look at some practical actions that can be implemented using data that already exists within your workplace- some actions will be linked to reducing customer complaints, minimizing the risk of sabotage, allergen controls such as cleaning or line clearance and getting line staff to be part of the solution via root cause analysis and investigation techniques. Techniques that actually ensure that no risk is left behind in the room by sharing the risk and responsibility.
Clare Winkel - B.App.Sc & MBA (Seafood Management)
Executive Manager- Technical Solutions
Integrity Compliance Solutions.
Clare has audited against GFSI standards in 14 countries along with 2nd party ethical audits in ANZ & USA, the scope of these standards included OHS, worker conditions/payment/visa status, environmental & animal welfare. She is a qualified SEDEX auditor.
Clare has developed training courses, standards/checklists for standards that covered food safety culture training for senior managers and line staff, worker conditions/payment, in Australia & Ireland. She will be presenting at the upcoming SQF conference on practical application of Food Safety Culture.
Whole Genome Sequencing for Better Public Health and Food Safety Outcomes - Session 1
Whole Genome Sequencing (WGS) is becoming an essential tool in public health and food safety whether used for precision identification of virulent pathogens and food microbial contaminants, understanding genetic changes in pathogens, forensic tracing of public health incidents and food borne illness outbreaks, or developing preventive strategies.
This conference, run over 2 consecutive afternoon sessions, considers the key question - ‘How can this powerful technology further protect public health and address food safety concerns in the 21st century?’ You will hear from leading scientists using WGS daily, in their research and development work. Practitioners will present case studies showing how these evolving technologies can be productively used by industry to inform food safety practice and mitigate food safety risks to protect public health.
International Life Sciences Institute SEAR Australasia (ILSI), the New Zealand Food Safety Science and Research Centre and AIFST are collaborating to showcase the latest in WGS science and implementation practice. Drawing on international expertise and Australasia’s leading researchers and industry practitioners, this conference will not only bring to you the latest science, it will reveal the enormous potential of WGS technology when applied to the critical matters of public health and food safety.
PROGRAM Session 1: Wednesday Oct 28, 2020
Using Whole Genome Sequencing (WGS) for Better Food Safety and Public Health
1230 – 1235
Welcome and Introduction: Session Chair
Mr Dean Stockwell – ILSI SEAR A’asia Vice President (Dean Stockwell Consulting)
1235 - 1250
Introduction: The world before WGS and how we managed
Prof Martin Cole – Head of the School of Agriculture, Food and Wine - University of Adelaide
1250 - 1320
WGS 101: The science essentials of WGS
Dr Verlaine Timms – Research Fellow, Westmead Clinical School – University of Sydney
1320 - 1350
WGS 102: How WGS is being used to get answers
Prof Vitali Sintchenko – Director, Centre for Infectious Diseases and Microbiology – Public Health, University of Sydney
1350 - 1415
WGS 201: The implementation – applying WGS in today’s world
Prof Nigel French – Food Safety and Veterinary Public Health, Massey University; Chief Scientist, NZ Food Safety Science & Research Centre
1415 - 1440
Application of WGS in food safety (Case Study 1)
Dr Craig Shadbolt – Principal Food Safety Scientist, New South Wales Food Authority
1440 - 1445
Close: Session Chair
Mr Dean Stockwell
*There will be 5 min Q&A session after every presentation.
CLICK HERE FOR PDF Copy of the program
CLICK HERE to read the Speaker Bios
ILSI/AIFST/NZIFST/NZFSSRC members - $60 for one day or $100 for both days
Non Members - $75 for one day or $120 for both days
Student/ Graduate members - $30 for one day or $50 for both days. Student Non-members please contact email@example.com for a discount code when you show proof of student status.
Whole Genome Sequencing for Better Public Health and Food Safety Outcomes - BOTH SESSIONS
PROGRAM Session 1: Wednesday Oct 28, 2020- Using Whole Genome Sequencing (WGS) for Better Food Safety and Public Health
PROGRAM Session 2: Thursday Oct 29, 2020- Applying WGS and Communicating to Stakeholders
1235 - 1300
WGS 301: Communicating WGS findings to industry, government and consumers
Ms. Veronica Polegubic – Manager, Communication & Stakeholder Engagement, Food Standards Australia New Zealand
1300 - 1325
The current status of instrumentation and IT relevant to WGS
Dr. Belle Yan – Scientific Affairs Manager – Industry Microbiology (ASEAN & South Asia), bioMérieux
1325 - 1345
Panel Session: Moving from research to application
Panel Chair: Mr Glen Neal – General Manager, Risk Management & Intelligence, Food Standards Australia New Zealand
Dr Verlaine Timms – Research Fellow, Westmead Clinical School, University of Sydney
Mr Joe Lederman - Co-Principal & Exec Chair FoodLegal (Lawyers & Compliance Risk Advisors), Melbourne
1345 - 1350
Panel Q & A
1350 - 1410
Application of WGS in food safety (Case Study 2)
Prof Steve Musser - Deputy Center Director - Scientific Operations
Center for Food Safety and Applied Nutrition, US FDA
1410 - 1415
Comments from audience
1415 - 1430
Panel Session: Bringing it all together
Panel Chair: Prof Martin Cole – Head of the School of Agriculture, Food and Wine - University of Adelaide
Dr Philip Wescombe– R&D Manager, Yili Innovation Centre Oceania, NZ
1430 - 1435
1435 - 1440
This meeting is to provide members with an update on the activities of the AIFST during 2020 and for members to provide feedback on these activities.
Our new President and Chair of the board Duncan McDonald will be on hand to answer any questions you might have.
The meeting will be open to all AIFST members and will be free of charge.
Whole Genome Sequencing for Better Public Health and Food Safety Outcomes - Session 2
PROGRAM Session 2: Thursday Oct 29, 2020-
Applying WGS and Communicating to Stakeholders
CLICK HERE to see the Speaker Bios
ILSI/AIFST/NZIFST/NZFSSRC Members - $60 for one day or $100 for both days
Non members - $75 for one day or $120 for both days
Student/ Graduate members - $30 for one day or $50 for both days.
Student non-members please contact firstname.lastname@example.org for a discount code when you show proof of student status.
Vegan Trends, Challenges and Opportunities
Date: Thursday 5th Nov
Time: 2.00 – 4.00pm NSW, VIC, TAS, (AEDT)
1.00pm - 3.00pm QLD
11.00am - 1.00pm WA
1.30pm - 3.30pm SA
AIFST CPD Points: 2.0
Veganism was once dismissed as just another fad diet trend, but with plant-based diets surging in popularity over the past few years, vegan food has hit the mainstream. We have lined up a range of experienced speakers to bring their specialist perspective to this topic.
Each speaker will share their thoughts and experience and then we will open up for a panel session with plenty of time to ask your burning questions.This exciting online event is one not to be missed!
Veronica Fil, Grounded Foods
Veronica is a behavioural economist by trade—combining the principles of psychology and advertising to the consumer market. After spending 7 years as political advisor, Veronica decided her ideas were too good to waste in the bowels of Government. So she ditched the safety-net of a consistent salary, and decided to rockstar it as an entrepreneur. It was the correct decision. Veronica is now the CEO of plant based cheese startup, Grounded Foods Co. -- the first company in the world to use fermented cauliflower and hemp seed to recreate your favourite cheese styles, without dairy or allergens.
Sharon Natoli, Food & Nutrition Australia
Based in Sydney, Australia, Sharon Natoli is a visionary thinker, accredited diietitian and author of the book Food for a Better Future – a new direction for the global business of food. She is passionate about the role food and eating together play to nourish and connect people, cultures and the planet to a better future.
Sharon speaks at conferences and events to inspire, inform and influence leaders and organisations across the food sector to align strategy, innovation and communication in a way that meets the rising expectations of today’s more health conscious consumer.
She draws on her highly developed communication skills and 30 years of professional experience in food, nutrition and business to highlight how organisations across the food sector can remain at the forefront of an evolution in the health related drivers of consumers food purchasing decisions.
Sharon is the Founding Director of Food & Nutrition Australia (est. 1997), and host of The Virtual Lunch Room, a weekly forum sharing stories of change across the food sector.
Heath Kilgour, Vegan Australia
After starting a career as a management consultant, Heath took an entrepreneur path and has been involved in and exited various digital media/advertising businesses. About ten years ago, Heath pursued a vegan path and is a passionate advocate for a vegan lifestyle. Heath is a director of Vegan Australia and is focused on driving the Vegan Certification program at Vegan Australia which is has a fast-growing collection of iconic brands as partners.
Troy Kohut, Play MR
As a researcher and CEO of PLAY, Troy is always looking to better understand what motivates people to do what they do.
You name it, there’s a good chance he’s done it. With over 20 years of research and insights experience, Troy has created product and service innovation programs in Australia for clients like Qantas, Arnott's, Ingham's, Uber and the Insurance Council of Australia. Internationally, he has led product innovation programs for leading banks, insurance companies, telecoms, retailers and FMCG clients.
Troy and the PLAY team’s goal is to ensure their clients launch products and services that excite and delight their customers.
Ryan Schultz, Yumi's Quality Foods
Experienced Research and Development Manager with a demonstrated history of working in the food & beverages industry. He has over 16 years’ experience in FMCG Business including dairy product, powdered beverages, confectionary, plant-based meals, dips and sauces. All of which has been spent in the product development and research areas. Showing proven technical, project management and innovation skills. This experience is coupled with 8 years’ experience as a Chef throughout Melbourne’s renowned Restaurants and cafes. Throughout Ryan’s career he has had an extensive opportunity to create innovative products that are the bench mark for plant-based sport nutritional sector, opening the market to alternatives to dairy based sport nutritional product delivering on both taste and nutrition benefits. His experiences have involved innovative food product launches into the plant-based sectors of retail.
Wendy Pasco, Ingredion
Cost: $20 AIFST members, $40 Non-members
AIFST Webinar – Let's Celebrate Food Safety Week
Australian Food Safety Week in presented each year by the Food Safety Information Council. This year’s theme is Food Safety – it’s in your hands. The goal is to build upon the good behaviours established during the COVID-19 pandemic so we can continue to reduce the incidence of foodborne illness
Our two excellent speakers will explore approaches and strategies for improving food handling behaviours and safety culture.
This is a free event for both members and non-members.
Dr Julian Cox, UNSW: Food safety it’s in your hands …… or is it?
Dr Robyn McConchie: Understanding the gaps in fresh produce safety: Industry driven research outcomes
Chair: Deon Mahoney /Fiona Fleming
Julian Cox, an Associate Professor at UNSW Sydney, has over 30 years standing as a professional food microbiologist.
After completing Bachelor, Honours and PhD degrees in microbiology and food microbiology, he worked in the egg industry, before returning to academia. From his university base, he has continued to work closely with both the egg and chicken meat industries, as well as other companies in the food sector, with a focus on food safety and quality, methods for detection of pathogenic organisms and approaches to management of pathogens in primary production and processing
He has also worked with national agencies on standards for the microbiological analysis of foods, as well as risk analysis for import and standards for primary production and processing for eggs and egg products. He is a commentator and spokesperson on issues of food safety, regularly featured across the range of popular and social media.
Robyn McConchie has worked closely with industry and PMA-ANZ to initiate the Fresh Produce Safety Centre based at the University of Sydney.
Robyn is past Director of the Australian Research Council ITTC for Food Safety in the Fresh Produce Industry which conducts industry-focused research to develop practical solutions to prevent or minimise food safety risks in fresh produce across the value chain, and educates a new generation of research professionals, to drive future food safety research.
High Pressure Processing (HPP) Technology: An Industry Insight
We are proud to announce this face to face event in Perth on HPP Technology.
Where: CERI - Centre for Entrepreneurial Research and Innovation
Level 1, 22 Stirling Highway Nedlands, WA 6009
Tuesday 24th November, 5.30 - 7.30pm
There will be a line up of 3 experienced speakers:
Dr Janet Howieson
Title: HPP adventures with WA seafood and Horticulture products
Dr Janet Howieson is a food science lecturer and researcher at Curtin University. She has conducted many WA food related research projects in the field so new product development, supply chain optimisation and utilisation of waste. Dr Howieson will discuss the results of several trials undertaken, in partnership with the food industry, at the Manjimup HPP.
Title: Collaborative HPP Processing…lessons learnt and plans for the future
Jennie has spent all her working life in the Australian fresh produce industry. Firstly in avocado production and then moving onto packing and marketing. In 2011 she became manager of the Avocado Export Company and has spent the years since, educating and training export markets on the value of Australian Avocados. She was part of a group that invested in bringing High Pressure Processing technology to Western Australia with the aim of reducing horticultural waste by creating value-added products. She also consults in agribusiness, branding and product placement, market trends, packaging design and innovation in value adding and export markets.
Paul is a qualified CPA and has 25+ years’ experience in the accounting and commercial finance sector. Paul is one of the founding Directors of Flourish Investment Capital Pty Ltd and also a Partner of Engelhard Consulting and Director of Scope Property Group Pty Ltd. Prior to establishing Engelhard Consulting he worked with a number of banks, specializing in trade finance before moving to WA Department of Agriculture in investment attraction. Since establishing Engelhard Consulting with Robert, Paul has worked on a number of agri projects, taking them from concept through to successful commercial operations. Paul is also a graduate member of the Australia Institute of Company Directors (AICD)
AIFST Members: $25.00
Student/Graduate Members: $20.00
Not a member? Join online today!
AIFST 2020 Food Microbiology Conference
Thank you to our event partner BVAQ
Date: Thursday November 26th
Time: 9.00 – 5.00 AEDT
Cost: Members - $120.00 Student Members - $25.00
Non-members - $160.00 Student Non-members - $45.00
AIFST is pleased to present the 2020 Food microbiology conference on 26 November 2020. Reducing the burden of foodborne illness and harnessing the potential of microorganisms are vital issue for everyone along the food supply chain. This conference will speak to the challenges, complexity, and opportunities posed by microorganisms in our food supply.
The conference will be presented in a virtual format, offering a content-rich, day-long program focusing on the food safety landscape.
Our goal is to deliver a professionally rewarding experience, providing a platform to make professional contacts, and takeaways that will elevate your knowledge of current issues in food microbiology.
The program hosts a great selection of speakers addressing topics from the burden of foodborne illness, to factors impacting the supply of safe and trusted food, and an exploration of future opportunities. Plus, there will a series of moderated question and answer sessions where you can engage with the speakers.
The conference will be of interest to personnel across the entire food industry, as well as food regulators, academics, and Government officials.
CLICK HERE TO VIEW SPEAKER PROFILES
NSW Branch is holding a virtual Christmas party with trivia and you are all invited to join!
Date: Thursday 3rd December
Time: 8:00pm - 10:00pm AEDT
The 15th Annual NZOZ Sensory and Consumer Science Symposium is going virtual!
Dates: 9 - 11th February 2021. Registrations are now open via the NZIFST
Please click the LINK HERE to register
For further information on presenting please contact NZOZ@massey.ac.nz
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