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Food Ingredient Technology Course

February 28

$250
 
Food Ingredient Technology Course
February 28th, 2018
*Updated Venue
Bellevue Hilton

300 112th Avenue SE, Bellevue, WA 98004
425-455-1300
To register online or for more information,please visit this website.
 

Registration Fees: $250/person (Group Rate – $225/person) – Includes Suppliers Night
Program Schedule*

 

Food Safety Modernization Act (FMSA) poses new challenges for all Food producers. It adopts a holistic, field to fork philosophy, encompassing ingredient acquisition, product development, manufacture and through quality surveillance.  This course will provide useful information about the FSMA regulations with more specifics on the Preventive Controls for Human Food (PCHF) Rule. The course will highlight important aspects of food safety and their considerations for ingredient sourcing, product and process development. Incorporating food safety aspects early in the product development phase will help Companies in complying with these regulations. This course will be useful for product developers, QA/QC professionals and production professionals.
 
Lunch, tea, coffee, snacks and course materials will be provided.  There is free parking at the Bellevue Hilton Hotel and registration fee includes a FREE pass to attend the PSIFT Suppliers Night on February 27th.
 
Payment Policy:
Your registration is not finalized until full payment is received. We accept Visa, MasterCard, and checks for payments.  Course materials will only be available for paid attendees.
 
Cancellation Policy:
Cancellations will be accepted until 10 days before the event, and the registration fee, less $75 will be refunded. After that time, no refunds will be made for cancellations.
 
Substitution Policy:
Substitutions will be allowed at any time. For additional information please contact our office at 509-335-2845 or email: [blood@wsu.edu]blood@wsu.edu.
 
If you have registration questions, please contact Cathy Blood via email:blood@wsu.edu
If you have course content questions, please contact Girish Ganjyal via email: girish.ganjyal@wsu.edu

 
Food Ingredients: Complying with FSMA (Food Safety Modernization Act)
 
8.00 a.m. to 8.15 a.m.     Introductions and Kick-off
 
8.15 a.m. to 8.30 a.m.    Importance of Food Safety Considerations in Product Development Process
    Girish Ganjyal, Washington State University, Pullman, WA
 
8.30 a.m. to 9.30 a.m.     Introduction to FSMA Regulations: An ingredients perspective
                                        Claudia Coles, WSDA, Olympia, WA
 
    Coffee Break – 15 min (Coffee and Tea Provided)
 
9.45 a.m. to 10.30 a.m.   Supply Chain Considerations for Food Ingredients
                            Amy Wise, Starbucks, Seattle, WA
 
10.30 a.m. to 11.30 a.m. Ingredient Food Safety from a Suppliers Perspective: Flavors and Fragrances
                                        Simon Poppelsdorf, Bell Flavors & Fragrances, North Brook, IL
 
    Lunch Break – 30 min (Box Lunches Provided)
 
12.00 p.m. to 1.00 p.m.   Ingredient Food Safety from Suppliers Perspective: Refrigerated and Frozen
    TBD
 
1.00 p.m. to 2.00 p.m.     Ingredients from Foreign Suppliers: What you need to know?
                                       Bob Bauer, NAFFS, Neptune, NJ
 
    Coffee Break – 15 min (Coffee and Tea Provided)
 
2.00 p.m. to 3.00 p.m.     Ingredient Food Safety from a Suppliers Perspective: Starches and Proteins
                                        Kellie Campbell, Ingredion Incorporated, Indianapolis, IN
     
3.00 p.m. to 4.00 p.m.     Validation and Verification of Processes
    Gerardo Morantes, PhD, Buhler, Inc.
     
4.00 p.m. to 4.45 p.m.     Panel Discussion (Q&A with the day’s speakers)
 
4.45 p.m. to 5.15 p.m.     Certificates, Evaluations, Raffle Drawings, and Adjourn
PS: There may be minor changes in the schedule.

Venue

Bellevue Hilton
300 112th Avenue SE
Bellevue, WA 98004 United States
+ Google Map
Phone:
425-455-1300