MANAGING MICROBIOLOGICAL TESTING AS A PREVENTIVE CONTROL VERIFICATION

Illinois Institute of Technology's (IIT) Institute for Food Safety and Health (IFSH)Illinois Institute of Technology's (IIT) Institute for Food Safety and Health (IFSH) is a one-of-a-kind applied food research institute that provides stakeholders in government, industry and academia the opportunity to develop and exchange knowledge and expertise to address key issues in food safety, food defense and nutrition. Located at IIT's Moffett Campus in Bedford Park, IL, IFSH is also home to the FDA CFSAN Division of Food Processing Science and Technology.  For more information, visithttps://www.ifsh.iit.edu/.Food Research InstituteThe Food Research Institute (FRI) is the portal to food safety at the University of Wisconsin-Madison. Housed within the College of Agricultural and Life Sciences, FRI operates its own laboratories and administers its own research and service programs. FRI’s mission is to catalyze multidisciplinary and collaborative research on microbial foodborne pathogens and toxins and to provide training, outreach, and service to enhance the safety of the food supply. FRI is a leader in identifying and resolving food safety issues to meet community, government, and industry needs. For more information, visithttps://fri.wisc.edu/.

IFSH / FRI

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Program Outline (Draft):
7:30 a.m.   Registration and networking breakfast 
8:00 a.m.  Welcome and Introduction to Verification vs. Validation overview, Robert Brackett, Director IFSH
8:15 a.m.  Criteria and Principles in Developing a Verification Testing Program, Jenny Scott, Senior Advisor CFSAN  
8.45 a.m.  Considerations in Setting Specifications and Action Limits, Katie Swanson, Retired Food Safety Professional
9:15 a.m.  Overview of Statistical Sampling: Limitations and use to determine process control and lot disposition,  Robert Buchanan, Director University of Maryland
9:45 a.m.  Food Ingredient and Product Testing and Validation: Surrogates vs. Pathogen Testing, Pam Wilger, Global Senior Food Safety Specialist & Applied Microbiologist Cargill                    
10:15 a.m.  Networking Break
10.45 a.m.  Environmental monitoring and sampling (targets for microbes, locations, frequency), Deann Akins-Lewenthal, Sr. Director of Food Safety & Enterprise Laboratory Services Conagra Brands                          
11:15 a.m.  Methodology Overview: Validation of Existing and New Technologies, and How Fitness for Purpose Affects Methods Validation, Tom Hammack
11:45 p.m.  Networking Lunch
12:30 p.m.  Food Safety Microbiology management in the up-stream value chain, Fabien Robert, PhD in organic chemistry Nestle
1:00 p.m.  Considerations for Selecting Tools to Create Sampling Plans, Nancy Thiex, Consultant Thiex Laboratory Solutions, LLC
1:30 p.m.  Legal Considerations: Negligence for not Testing vs. Liability with False Positives, Maile Hermida, Attorney, Hogan Lovells
2:00 p.m.  Networking Break   
2:30 – 4:30 p.m.  Break Out Sessions – to include introduction to problems, working group solutions, concluding with solutions.
<UL>
<LI> Refrigerated RTE foods (multi-component deli salads)</LI>
<LI> Low Moisture Foods (dry dairy powders)</LI>
<LI> Fresh Produce (cut melon)</LI>
<LI> Frozen RTE Foods (frozen desserts)</LI>
</UL>
4:30 p.m.  Panel Discussion – all speakers
5:00 p.m.  Concluding remarks; adjourn, Chuck Czuprynski, Director UW - Madison
 
Synopsis: FDA’s final rule “Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food” requires that preventive controls be verified to ensure that they are consistently and effectively implemented. Verification procedures frequently take on the form of environmental and product microbiological testing. Establishing a testing plan is resource intensive and may create concerns regarding expense, effectiveness, and potential liability. In this symposium, speakers from government, industry, and academia will address considerations of where to test, testing frequency, rapid methods, statistical process control, role of environmental testing, role of existing literature and predictive modeling for validation, and responses to findings.   Case studies will be presented and attendees will be engaged in break out groups to discuss strategies in developing effective testing programs.
                          
Location: The symposium will be hosted at the Chicago Marriott Southwest Hotel in Burr Ridge, Illinois. 
Conference Hotel:
A block of rooms is reserved at the newly renovated Chicago Marriott Southwest at Burr Ridge. To confirm your reservation at the group rate please call 630-986-4100, ask for Reservations and be sure to specify you are with IFSH FRI Meeting. Reservations may also be booked on-line at <A HREF="http://www.marriott.com/chisw" TARGET="_blank" DATA-MSYS-CLICKTRACK="0" REL="nofollow noopener noreferrer">www.marriott.com/chisw</A> and entering IFDIFDR under Special Rates/Group. Group reservations must be booked prior to 10/01/19.
<A HREF="https://www.marriott.com/meeting-event-hotels/group-corporate-travel/groupCorp.mi?resLinkData=Institute%20for%20Food%20Safety%20and%20Health%5EY5C%60CHISW%60&app=resvlink&stop_mobi=yes" TARGET="_blank" DATA-MSYS-CLICKTRACK="0" REL="nofollow noopener noreferrer">Book your group rate for Institute for Food Safety and Health here</A>.  
Crowne Plaza Hotel: Rooms can also be reserved at Crowne Plaza 300 S. Frontage Road, Burr Ridge, IL 60527.  Go to <A HREF="http://www.cpchicagosw.com" TARGET="_blank" DATA-MSYS-CLICKTRACK="0" REL="nofollow noopener noreferrer">www.cpchicagosw.com</A>  Enter your Corporate ID# 10205220  or call 630-325-2900 and mention the rate code IL8SE
Contact: Cindy Koschetz at <A HREF="mailto:ckoschet@iit.edu" TARGET="_blank" REL="nofollow noopener noreferrer">ckoschet@iit.edu</A> or (708) 563-8152

Chicago Marriott Southwest Hotel at in Burr Ridge

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MANAGING MICROBIOLOGICAL TESTING AS A PREVENTIVE CONTROL VERIFICATION

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