Safe Food Conference: Update to Innovate

The British Hospitality Association and the CIEH’s food community:
jointly present a unique conference for food safety professionals. Gain expert guidance from prominent speakers from the BHA, BRDO, Mitchells and Butlers, WRAP, and Vacherin, to name a few.
The conference will enable you to keep up with consumer demands, provide innovative products and ensure that any new processes deliver safe food in line with HACCP requirements.

By attending this event you will:

  • Learn how food businesses are responding to new regulatory requirements
  • Understand how changes to EU food law may affect food service businesses in 2017
  • Discuss insightful new ways to control food waste and the business benefits
  • Gain insight into the pros and cons of primary authority partnerships
  • Have an opportunity to meet and network with peers from different sectors

Full Programme

Safe Food Conference: Update to Innovate

09.30  Registration and refreshments

Session 1

Chair:  Jenny Morris MBE, Principal Policy Officer, Chartered Institute of Environmental Health

10.00   RD – An update of the Primary Authority Scheme

Speaker: Graham Russell, Chief Executive, Regulatory Delivery

10.15  The primacy of primary authority

Speaker: Erica Sheward, Policy Manager, Regulatory Delivery

10.30  The pros and cons of mandatory FHRS display

Speakers: Gillian Dicken, Principal Environmental Health Officer, Monmouthshire County Council, and Darryl Thomson, Head of Safety, Mitchells & Butlers and Chairman, BHA Food Expert Group

11.00   Panel discussion

11.20  Coffee break

Session 2

11.50  Food industry: Learning  from  the counter fraud profession

Speaker: Eoghan Daly, Policy and Technical Advisor, Chartered Institute of Environmental Health

12.15  Responding to consumer demand and delivering food safety – the role of food protection professionals (example based on sous vide)

Speaker: Miranda Steward, Company Director, Abacus Management and Training

12.45  Lunch

Session 3

13.45  Providing nutritional information on menus: not as simple as it seems

Speaker:  Amanda Ursell, Nutritionist, BHA Nutrition Working Group, on behalf of the CH&Co Group

14.15  Acrylamide – policy update and implications for food businesses

Speakers:

Dr Lisa Ackerley, Visiting Professor of Environmental Health, University of

Salford / Non-Executive Director, CIEH Ltd and Food Safety Adviser, British Hospitality Association

Mark Willis (invited) Head of Contaminants and Residues Branch,Food Standards Agency

14.55   Refreshments

 15.15  The future of food control

Speaker: Representative, Shield Yourself UK/ Shield Safety Group

15.40  New ways to control food waste and the business benefits of doing so

Panel session speakers:

Andrew Stephen, Chief executive, Sustainable Restaurant Association

Adam Batchelor, Senior Policy and Programme Officer, Greater London Assembly

David Phillips, Sector Specialist- Food & Drink, WRAP

16.15  Close

 

BOOK NOW!
www.tifsip.org
or call 020 7827 5857

BHA, TiFSiP and CIEH Members: £129* (£175)
Non-members: £229* (£275)
*Early bird rate available until 10 October 2016

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