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Spotlight on Food Safety
Posted: May 12, 2008
The National Association of Flavors and Food-Ingredient Systems (NAFFS) and the Women in Flavor & Fragrance Commerce (WFFC) are holding a joint meeting on from 9 AM to 12:30 PM on June 5 at the Holiday Inn Newark Airport Hotel in Newark, N.J. Registration and a continental breakfast are offered at 8:30 AM. The program follows at 9 AM and features presentations that will provide practical solutions to food safety challenges.
With the growing complexity of the food-supply chain, many food companies are re-examining their ability to ensure the safety and quality of their products. Paul Jeka (All-Ways Forwarding International) will present "Nuts & Bolts of Protecting Your Product." Jeka will provide practical advice on the day-to-day operational challenges and paper trail to ensure product safety.
John Cox of the Law Offices of John H. Cox and legal counsel to FMA and FEMA will present "Ingredient Origins and Safety: How To Satisfy Your Customers That It's Safe Without Revealing Your Supply Chain." This presentation will address compliance with regulatory and customer demands during a time of increasing concern about ingredient safety. Cox will discuss the threats the food industry is facing and outline the steps to address them.
Pamela Smith (McCormick) will present "Regulatory Aspects of the Global Supply Chain." This industry leader will cover a review of the systems, programs and processes that are used to address the risks and compliance issues that are presented when importing ingredients into the United States.
Maluwa Behringer (Kraft Foods) will present "Quality and Food Safety Across a Global Supply Chain." Today's consumers demand much higher assurances of safety and quality. Behringer, Kraft Food's associate director for procurement quality, will discuss an overall approach for managing quality and food safety across a global supply chain.