Shantan Maderu is a Senior Business Consultant for the Consumer Sector vertical at IndustryARC for the past 3 years. He has worked in Reliance Retail earlier and has an overall industry experience of more than 8 years. He has done his MBA in Marketing from VJIM. His work on various projects involves providing strategic insights that helped various people to establish their business in retail sector. Shantan has also worked closely with sales, operational heads and used data Analytics to significantly improve the operational and also the sales efficiencies. His work on the food testing, professional hair care and hair oils markets was highly appreciated by IndustryARC clients. Agenda: 1. Introduction 2. Who is involved in the food testing market? 3. Why is the food testing market increasing? 4. Conclusion

Jeremy Moreno, Accredited Advisor of Insurance, joined Tolman & Wiker Insurance Services, LLC in 2011. He specializes in risk advisement to executives and business owners.  His specialties are in agriculture, construction, manufacturing, finance, and technology. Prior to entering the insurance industry, Jeremy has years of experience in starting an agricultural marketing division for a row crop grower on the Central Coast of California.  Jeremy has experience in sales, management, food safety compliance, quality control, accounting, contract review, commodity pricing, inventory management, content management, recall procedures and finance.  Jeremy attended the University of Southern California and Fresno State. He holds a Bachelor’s in Business Administration with a Focus in Entrepreneurship and Management. In addition, Jeremy is active in a number of professional associations including AgSafe, Grower Shipper Association, Boys and Girls Club, Rotary International, Toastmasters International, Santa Maria Operation of Transportation Helpers, Young Professionals, and the Santa Maria Chamber of Commerce. 1. Introduction 2. The world population is projected to go over 9 billion by 2050 with production to grow by 60%. 3. This will place major challenges for the global food supply chain. 4. Product contamination and recall liability is a major risk for food producers. 5. How can the insurance industry help food growers, processors and distributors? 6. What are the business insurance requirements for food producers? 7. Are there additional risks which can be minimized with business insurance? 8. Conclusion. Jeremy Moreno, AAI Risk Advisor 805-588-4510 Cell 805-361-7438 Office 805-361-7338 Fax [email protected] CA DOI License: 0E52073

Guidance on Environmental Monitoring and Control of Listeria for the Fresh Produce Industry with Elis Owens, Ph.D. Elis is active in developing Birko’s antimicrobial product line and attendant delivery systems. He oversees field trials at customer plants, works with university research partners and outside labs and acts as a government liaison for antimicrobial approvals.  Elis earned his Ph.D. from the University of Wales in Cardiff. He conducted post-doctoral research at Michigan State University’s Center for Microbial Ecology. He has published papers in Federation of European Microbiological Societies (FEMS) Microbiology Ecology and FEMS Microbiology Letters. Elis has been a presenter at the Produce Marketing Association,  the Beef Industry Food Safety Council (BIFSCo) and the North American Meat Association.  He is a member of the International Association for Food Protection (IAFP), Master Brewers Association of the Americas (MBAA), American Oil Chemists’ Society (AOCS) and the American Society of Brewing Chemists (ASBC). Guidance on Environmental Monitoring and Control of Listeria for the Fresh Produce Industry United Fresh Produce Association Agenda: 1. Introduction 2. What is listeria? 3. How can we minimize microbial food safety hazards of fresh cut fruits and vegetables? 4. What are some listeria control measures relevant to fresh produce? 5. How do you kill listeria and control its growth? 6. Conclusion. Contact: Elis Owens, Ph.D. Senior Microbiologist/Chemist Birko Corporation [email protected] Ian Bessell Director of Business Development and Food Safety for Produce Birko Corporation [email protected]

Profesional de la Seguridad alimentaria con desarrollo en el sector agroalimentario en toda su extensión: de sector primario - piscifactorias, cofradías de pescadores, asociaciones de productores -A retailers, a nivel nacional e internacional -República Dominicana, Ecuador, Portugal -Para distintos sectores y productos: pesqueros, lácteos, distribución, ovoproductos, comidas preparadas, envases, etc. Gran experiencia en sector distribución en Gestión de: • Calidad (desarrollo, implantación y mantenimiento de Sistemas de Gestión de Calidad multisede) • Seguridad Alimentaria (Control de marcas propias, auditorías de homologación de proveedores, etc.) • Medioambiente (Asesorías, diagnósticos, implantación de sistemas, planes de acción, minimización de residuos, etc.). Más de trescientas auditorías de Calidad (ISO 9001) y Seguridad alimentaria (IFS, BRC, ISO 22000) de primera y segunda parte para distribuidoras francesas y alemanas. Orden del Día: 1. Introducion. 2. La Historia de Hector Lousa. 3. Que son auditorios de Seguria Alimentaria? 4. Que es un Industria Alimentaria y afinesh? 5. Resultado Epidemiológicos? 6. Análisis de peligros biologicos? 7. Surrencias profesional. 8. Final. Información de contacto: Hector Lousa Director Técnico Comercial ACERTA Norte Telefono: +34-943049940 [email protected]

Manohar Furtado, Ph.D. is currently consulting for Biology for Global Good LLC. Lead R&D and Molecular Diagnostics teams at Applied Biosystems Inc., Celera Diagnostics and Life Technologies for 12 years. Assistant Professor of Pathology and Director, Clinical Virology and Retrovirology Laboratories at Northwestern University Medical School for 7 years. Over 15 years’ experience working in the Life Sciences domain in academic research and clinical research as a PI at the Robert H. Lurie Comprehensive Cancer Center. Ph.D., M.Sc., B.Sc., Poona University, Biochemistry (Area: Protein structure and evolution). 70 publications in peer-reviewed journals. Over 200 oral presentations and posters at major national and international conferences. Two issued patents and ten pending patent applications. Agenda: 1. Introduction. 2. What methods are traditionally used to detect avian influenza virus infections? 3. What is Real-time reverse transcription (RT)-PCR? 4. How do RT-PCR technologies compare with culture and traditional methods? 5. What are the limitations of liquid RT-PCR assays? 6. What is lyophilization? 7. What were the findings of the recent RT-PCR lyophilized assay trials? 8. Conclusion Contact: Manohar R. Furtado, Ph.D. Biology Consultant Global Good LLC. 420 Ventura Pl, San Ramon, CA 94583 925-548-5667 [email protected] http://www.intellectualventures.com/globalgood

Roy Costa is the founder and owner of the consulting firm Environ Health Associates, Inc. Mr. Costa is a registered professional sanitarian with more than 30 years of environmental health practice in the academic, government and private sectors. Mr. Costa is a food safety consultant, educator, auditor and expert, with international experience. Mr. Costa’s dynamic practice specializes in the prevention and control of contaminates that may be transmitted through food, environmental surfaces and water. Agenda: 1. Introduction. 2. What is a foodborne illness? 3. What are contamination sources by microbes? 4. What is an outbreak? 5. How is an outbreak diagnosed or declared? 6. What is an epidemiologic investigation? 7. What are notifications the public, recalls of products, stopping of the sale of products and/or closing of affected businesses? 8. What are the tools of identifying the causes of a foodborne illness outbreak? 9. How does the Hazard Analysis Critical Control Point, (HACCP) analysis help reduce outbreaks? 10. Recent cases. 11. Conclusion. Contact: Roy E Costa R.S., M.S.(M.B.A.) Public Health Sanitarian and Consultant Environ Health Associates, Inc. 1.877.734.5187 skype: environ.health.associates [email protected] www.haccptraining.org www.safefoods.tv www.HACCPprinciples.com www.safefoodsblog.com

Mitchell Weinberg is the founder, President and Chief Executive Officer of INSCATECH. INSCATECH is the first and only company of its kind in the world. Using its proprietary methodology and specially trained food fraud detection professionals, INSCATECH conducts food supply chain vulnerability assessments to identify the sources of food fraud and to recommend mitigation solutions that help to prevent our food from being adulterated. Food producers, retailers and food service companies employ INSCATECH to ensure that their supply chains and food products are secure from food fraud. Mitchell is a graduate of Carleton University in Ottawa, Canada where he obtained a Bachelor of Arts in Pre-Law and Sociology and the McGill University School of Law in Montreal, Canada where he obtained his Common Law (LL.B) and Civil Law (B.C.L.) degrees in 1991. Agenda: 1.Introduction 2. What is counterfeit food? 3. What is the frequency of counterfiet alcohol? 4. Is this a worldwide problem? 5. How can consumers protect themselves? 6. What tools were historically availble? 7. What is the new Real EyeD technology? 8. How does the technology engage scratch-off labels? 9. When will the technology be available? 10. History and future of INSCATECH. 11. Conclusion. Mitchell K. Weinberg B.A., B.C.L, LL.B. President and Chief Executive Officer INSCATECH Park Avenue South, 6th Floor New York, New York  10016 Tel: +1 347-448-2790 [email protected]

Russell Parry set up Advanced Food Safety Limited in 1995, the company specialises in BRC standard / ISO22000 consultancy and provides a wide range of food safety training courses which the company provides in-house, via book-based distance learning and online e-learning. Russell and his company has won many awards over the years including Best Training Company (twice), Best Trainer, Entrepreneur of the Year and various Export Awards. The consultancy side of the business is well respected as all clients are ‘A’ grade BRC with several having no non-conformities! Russell assisted the first company in Latvia achieve BRC and also the first 3 companies in Macedonia achieve the BRC standard which was through a USAID funded project with Land O Lakes. Russell Parry is author of the leading brand of Allsafe distance learning courses which cover Food Safety (Level 1 – 3), HACCP, Internal Auditing, Allergens, 5 Whys and Health & Safety. Russell is principle trainer for his company Advanced Food Safety Ltd and specialises in Level 3 HACCP and Level 4 Food Safety. Agenda: 1. Introduction. 2. What are international food safety certifications? 3. What is the British Retail Consortium (BRC)? 4. What are the BRC Global Standards? 5. Can you give us a brief overview of the BRC Food Standard? 6. What is the audit process? 6. What are the advantages of BRC certification? 7. Conclusion Contact: Russell Parry, FRSPH Director Advanced Food Safety Ltd. Jubilee House 5 Broad O'Th Lane Shevington, Wigan , Lancashire WN6 8EA  UK Registered in England and Wales No 3894022 VAT Registration No 643 7523 33 Tel: 01257 254999 [email protected] allsafe.org.uk

Tony is a serial and parallel entrepreneur having also held a number of senior and executive roles in Fortune 50 companies.  Tony has over 25 years of experience in the area of sensors, chemical and biological detection for a wide variety of market segments including food safety, food quality, healthcare, diagnostics, homeland security, environmental and industrial applications. In addition Tony is a consultant and advisor to governments and corporations in his area of expertise focusing on disruptive technology, strategy, strategic marketing and major deals associated with chemical and biological detection. Tony holds a B.Sc. (Hons) in Applied Analytical Chemistry, an MBA in Management together with several patents. He has presented at major worldwide conferences, published over 80 papers & articles and is a recognized thought-leader. Agenda: 1.    Introduction. 2.    What are foodborne bacterial pathogens? 3.    What are the challenges of sampling dry pet for bacterial pathogens? 4.    What is the downside of “grab sampling?” 5.    What is a pneumatically collected dry food sample? 6.    What is the interstitial headspace? 7.    How does the new Hollison Technology system address these issues? 8.    Conclusion.   Contact: Anthony D. Bashall Hollison 1010 Allen Street, suite 202 Owensboro, KY 42303 Phone +1(617) 633-6030 www.hollison.com

Method validation for food safety production facilities Piplu Barua Duration: 11minutes, 29 seconds Mr. Piplu Barua is the Senior Executive in charge of Microbiology at Nipro Jmi Company in Vitikandi, Gozaria, Munshigonj, Bangladesh. He holds a Master's degree, Bachelor's degree in Microbiology as well as other science degrees. His native language is Bangali and he also speaks English. Agenda: 1. Introduction 2. What is food production testing? 3. How does an in-house food safety professional determine the need for a microbial test? 4. What are the steps necessary to validate food bacterial tests? 5. What documentation substantiates the validation? 6. Conclusion. Contact: Piplu Barua Sr. Executive, Microbiology NIPRO JMI COMPANY LTD (A 100 % Export Oriented Joint Venture Medical Devices Enterprise with NIPRO, JAPAN) Vitikandi, Gozaria, Munshigonj, Bangladesh. +8801914282406 [email protected]  http://bd.linkedin.com/pub/piplu-barua/60/867/251/