22 June 2016, Prospero House, London
9.00 Registration and exhibition viewing
9.45 Welcome and introduction
Chair: Sarah Appleby, Independent Food Safety Consultant
SESSION 1: Keeping food safe for the future
10.00 Developing the future vision: What does the Food Standards Agency have in mind?
Speaker: Alice Biggins, Head of Regulatory and International Unit, FSA
Consumers expect food to be safe but the challenges are increasing. The Food Standards Agency is developing a new strategy that will better recognise activities that reduce risk and focus interventions based on effective intelligence
10.30 Third party assurance schemes – a route to co-regulation?
Speaker: David Clarke, Chief Executive, The Red Tractor Assurance Scheme
A consideration of what the scheme offers now and how this might develop in the future
11.00 Refreshment break and exhibition viewing
11.30 How can the objectivity and consistency of third party assurance schemes be assured? A review of what research reveals.
Speaker: Julien Etienne, Senior Consultant, ICF International
12.00 Debate: What should the role of the food business, local regulator and consumer be in keeping food safe in the future?
Facilitated debate: Sarah Appleby (Chair), Alice Biggins, David Clarke and Julien Etienne.
Each panel member to make a two minute statement.
12.45 Lunch and exhibition viewing
SESSION 2: Microbiology
13.45 How genome sequencing is transforming outbreak investigations
Speaker: Dr Marie Anne Chattaway, Gastrointestinal Clinical Scientific Lead, Public Health England
The ability to sequence whole genomes allows scientists to identify, and differentiate between, different bacterial and viral strains. This session will outline the transformative effect genome sequencing has had on the ability to rapidly and cheaply investigate foodborne disease outbreaks
14.15 The hidden dangers of Campylobacter
Speaker: Paul Morris, Owner, Addmaster
The dangers of campylobacter on raw poultry are well publicised and work has been done on contamination of packaging. What has not been fully explored is the current risk of cross contamination from the greater use of reusable shopping bags. An overview of new research findings.
14.45 Refreshment break and exhibition viewing
SESSION 3: New thinking
15.15 Why is food getting “pinker”? Will understanding motivations improve food safety?
Speaker: Dr Michael Burton, Research Fellow, School of Social Sciences, University of Manchester
From chicken liver parfait to burgers and pork a fashion for pink is developing. What’s behind this, who wants it and how is safety judged? An overview of a study into knowledge and behaviours
16.00 An exclusive insight into the BHA’s upcoming Industry Guide to Good Hygiene Practice: “Catering: what it means for food businesses and enforcement” (July 2016)
Speaker: Dr Lisa Ackerley, Food Safety Adviser, British Hospitality Association
For anyone involved in catering, whether as a food business or a regulator, this publication will be a “must have”. It will set the industry benchmark for compliance, explaining the requirements in practical terms. This session will give you a unique pre-publication insight into the details.
16.30 Chair summary and close