2015 Critical Issues in the Food Industry Conference Date: Thursday, June 04, 2015 Terry Hills Golf Course 5122 Clinton Street Road Batavia, NY 14020 Registration begins at 9:00 AM Light Continental Breakfast will be served during registration Conference followed by 9-Hole Golf Outing (shotgun start) Doors open at 8:30 for continental breakfast 9:00 – 09:30 AM Registration 09:30– 09:40 AM: Welcome 09:40– 10:45 AM: “Food Allergens and Allergen Controls - Learning from the Past and Planning for the Future”-, Dr. Steven Gendel IEH Laboratories and Consultants 10:45 – 11:45 AM: “Food Defense and Site Security – Does your facility have a plan?” Dave Bissonette & Michelle Brydalski General Mills 11:45 – 12:30 PM: Lunch Buffet 12:30 – 1:00 PM: "Developing our Next Generation of Leaders in the Food & Dairy Industry” – Tristan Zuber Cornell University 1:00 – 1:15 PM: Break 1:15 – 2:30 PM: "QACQP” Kim Bukowski, Cornell University 2:30 – 3:15 PM: “Hazard Communication & the Globally Harmonized System” - Mike Lovelace, Perry’s Ice Cream 3:30 PM: Tee Time 9 Holes of Golf with Cart Rental: $20.00 per person. Shotgun Start This is a great price with a large discount for our group! Please note below if you will be part of a particular foursome or if we can pair you up Directions to Terry Hills Golf Course: NYS Thruway/I-90 to exit 48 Batavia, Pay toll, then turn left onto Rt. 98 South, Turn left at 2nd light onto Rt. 33 East, Go 1 mile and continue left onto Rt. 33 East, Terry Hills is 1.5 miles on the right ***************************************************************************************************** Registration Fee Conference only: $30 Registration Deadline: May 20, 2015 Registration Fee for Conference & Golf: $50 Send your PRE- PAID REGISTRATIONS to: Shannon Spiesman 324 Windermere Boulevard, Amherst, NY 14226 Questions? Please contact Shannon at: (716) 832 – 3801 or [email protected] If payment through corporate channels will delay registration, please email Shannon a list of attendees and note: “payment to follow.” *checks must be payable to Western Association of Sanitarians* Number Attending Conference Only: Conference and Golf: Company: Names: X $30.00 per person = X $50.00 per person = TOTAL AMOUNT ENCLOSED: - Critical Issues in the Food Industry Conference OVERVIEW: This 1 day conference will cover a variety of topics for Food Safety and Quality Professionals. The program includes educational and networking opportunities over a continental breakfast, lunch and golf. The key topics will be: allergen concerns in the food industry, food defense and site security, Next Gen leadership training, quality analysis critical quality points, and hazard communication the globally harmonized system (GHS). SPEAKERS: Dr. Steven Gendel, Vice President of the Food Allergens Division of IEH Laboratories and Consultants Dr. Gendel is the Vice President, Division of Food Allergens for IEH Laboratories and Consulting Group. Previously he was the Food Allergen Coordinator for the US Food and Drug Administration, responsible for activities related to all aspects of food allergen control and regulation. He has 25 years of experience in food safety science and policy with the FDA. He received a B.S. in Chemical Engineering from Case Western Reserve University and a Ph.D. in Cell and Developmental Biology from the University of California, Irvine. He held postdoctoral positions at Harvard University and the University of Toronto before joining the faculty of the Department of Genetics at Iowa State University. Dave Bissonette General Mills David Bissonette is currently the safety and security manager for General Mills Buffalo. He brings a wide variety of experience to his position including 14 years of state and federal law enforcement interaction as well as 25 years of crisis management experience as the emergency manager for the Town of Clarence. David is responsible for day to day security operations, supported by a (16) officer security team and a full time supervisor. In addition to 24/7 routine security operations David maintains federal maritime security operations at the General Mills port of Buffalo. Michelle Brydalski General Mills Michelle Brydalski is currently the senior Quality and Regulatory Manager at the General Mills Buffalo facility. Michelle currently manages four Quality Engineers and six Lab Technicians. In conjunction with her quality and regulatory duties, she also manages the cereal plant Sanitation Department which includes 30+ Sanitors and a Sanitation Team Leader. Having worked in in the food industry for over 15 years, she brings a wide variety of experiences across multiple production platforms including dry processing, baking, frozen dough, USDA meat processing, and vegetable processing. Michelle is responsible for the day to day food security operations for both the Buffalo cereal plant and flour mill as well as maintaining the food defense plans for both sites in conjunction with the facility Safety and Security Manager. Michelle is also on GM’s corporate Food Safety and Regulatory Policy team which creates the corporate standard across the globe by which all plants operate. Tristan Zuber, Dairy Processing Extension Associate, Cornell Cooperative Extension, Batavia Tristan grew up in the dairy industry working on the family farm in Byron, NY. While attending Cornell University majoring in Food & Animal Sciences, she worked in the MQIP Lab and spent two summers in operations at Leprino Foods. Tristan worked for two years at the U.S. Dairy Export Council in Regulatory Affairs and three years in sales with a food ingredient supplier. Her role at Cornell involves working with the NYS dairy industry on food safety, quality, processing, work-force training and development initiatives. Kim Bukowski Cornell University Kim Bukowski joined the Dairy Food Science Extension team after a long career in the dairy food industry. This includes dairy quality and processing, plant management, brand development, and building a facility to manufacture and sell ice cream. She managed the Borden’s Ice Cream Plant, the Cornell Dairy Plant and now owns and operates her own store that manufactures and sells ice cream in Manlius, NY. Kim is also is a certified SQF auditor and has expertise in GFSI programs. She provides leadership for the Dairy Foods Certificate Program, including program oversight, marketing, and development. Kim also provides GFSI consulting and training to the industry. Kim holds an A.A.S. Degree from Canton College Michael Lovelace Perry’s Ice Cream Mike Lovelace is the Materials Reliability Facilitator at Perry’s Ice Cream. Mike served in the United States Marines Corp for 22 years as a Logistics Specialist He is a member of the Institute of Packaging Professionals and holds a Six Sigma Black Belt. As a leader in the Maintenance Team at Perry’s, Mike is responsible for implementing the requirements of the Globally Harmonized System for Hazard Communication.
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