An Intensive Learning Experience

An Interactive Environment

Informative Speakers

About the Consortium

The 5th Annual Food Safety Consortium conference is a summit of Food Safety and Quality Assurance (FSQA) industry experts and government officials. The agenda is comprised of panel discussions, individual presentations, "Ask The Experts" discussion groups, workshops and training programs running concurrently, coupled with overarching plenary sessions paired with a table-top exhibition. This is an event focused on food safety education and networking providing attendees best practices and new technology solutions to today's food safety challenges.

Pre-conference Workshops

AFSAP Food Safety Auditing Fundamentals Course

Day 1: November 28, 2017 – 9:00am – 5:00pm
Day 2: November 29, 2017 – 9:00am – 5:00pm
Instructor: Trish Wester, PA Wester Consulting

Trish Wester talks HARPC

The AFSAP Food Safety Auditing Fundamentals Course is a 2-part program that provides food safety professionals and auditors with the knowledge, skills and tools necessary to recognize, review and execute food safety audits that comply with the supplier verification activities required in FSMA. A recap of FSMA’s use of audits, including the requirements for audit content and the auditor’s role establishes the framework for the auditor training portion of the course. Role playing, group exercises and other learning techniques are used to reinforce understanding of the course materials. The auditing techniques demonstrated are applicable to second and third party food safety audits.
Part 1 of the course provides a comprehensive review of the basic components of an auditing program, introducing general auditing terminology and processes applicable to all types of audits. Audit program management techniques, general auditing procedures, audit tool development best practices and recordkeeping systems are presented to create the fundamental framework for an audit program. The course includes recommendations for the development of basic audit checklists and report templates that meet the basic requirements for FSMA audits. The impact of FSMA’s regulations on the audit’s scope, technical components and report content will be a key topic of discussion to complete this segment.

PART 2 focuses on the auditor’s role in the audit program. Well established ISO 19011 core principles are used to introduce the participant to the critical thinking behaviors attributed to a competent food safety auditor, including written and verbal communication skills to improve the auditors’ ability to communicate report findings with clarity. Other communication skills such as Interviewing and conflict resolution techniques are demonstrated and practiced. Reporting non -conformances, corrective action management and are explained to complete the auditor’s training needs. Discussions on other regulatory requirements for Auditors include situations that the auditor is required to report directly to FDA and FSMA’s Conflict of interest provisions.

All course participants receive a certificate of attendance issued by AFSAP, The Association for Food Safety Auditing Professionals.

FSPCA - Foreign Supplier Verification Program Workshop

Day 1: November 28, 2017 – 9:00am – 5:00pm
Day 2: November 29, 2017 – 9:00am – 12:00pm
Instructor: Debby Newslow, DL Newslow & Associates

Debby NewslowThe Foreign Supplier Verification Program, or FSVP, is one of the seven rules that make up the Food Safety Modernization Act (FSMA) (2011). Published on November 27, 2015, this portion of FSMA deals with the requirements surrounding food safety of imported goods intended for human and animal consumption in the US. Historically, the Food & Drug Administration (FDA) has been responsible for certifying imported foods and ensuring their safety through sampling and testing programs, supplier registrations and on-site audits. Now, the burden of assurance is being shifted to the importer, but the FDA definition of “importer” is not necessarily the same as the colloquial definition – these important distinctions are discussed in this course.

Any individual or corporation who is involved in the supply, transportation or purchase of either or both human and animal food that is imported and intended for consumption in the United States. Quality Assurance and Regulatory personnel must educate themselves to ensure they are passing only the highest caliber of information on to their support networks and clients (internal and external).


  1. Definition of terms such as supplier and importer as they relate to the FSVP
  2. The intricacies and implications of the law, as well as assistance with determining appropriate compliance activities for your business
  3. Best practices and practical applications related to the regulation
  4. Dates and requirements for records to demonstrate compliance
Food Defense Workshop – Savour Food Safety International/Global Food Defense

Day 1: November 28, 2017 – 1:00pm – 5:00pm
Day 2: November 29, 2017 – 9:00am – 12:00pm
Instructor: Rod Wheeler, CEO & Founder, Global Food Defense Institute

Being able to respond to a crisis or other type of event is critical. Having a plan in place that is functional and readily available is key to reducing or mitigating the effects of the situation. It is essential that all members of your management and supervisory staff are fully trained in Food Defense to ensure your facility meets or exceeds the requirements of FSMA. This training is just what you need to be secure and aware!

Topics covered for this one day workshop are:

  • Food Defense Yesterday, Today and Tomorrow!
  • Situational Response: Product Tampering & Threat Response Workshop
  • Understating Crime and Terrorism
  • FDA Food Safety Modernization Act (FSMA)
  • Understanding Economically Motivated Adulteration (Food Fraud)
  • Understanding Food Defense Audit requirements
  • Developing Your Facility General Security Plans and Programs:
    1. Emergency Evacuations
    2. Bomb/Threat Response Procedures
    3. Proper Mail Handling
    4. Chemical Storage Security
    5. Warehouse Security
    6. Visitor and Contractor Policies
    7. Cargo & Transportation Security
    8. Key, Lock and Seal Control
    9. CCTV & Card Access Systems
    10. Shipping/Receiving Security
    11. Natural Disasters/Weather Emergency Preparedness
    12. Security Guard Personnel
  • Developing Security Protocols
  • Conducting Security Vulnerability Assessments
  • Facility Vulnerability Assessment and/or Review of Your Facility Vulnerability Assessment
  • Using the FDA’s Food Defense Plan Builder (please bring your laptop)

Instructor: Rod Wheeler, CEO & Founder, Global Food Defense Institute
Rod Wheeler is the Founder of The Global Food Defense Institute, which serves the food, agricultural and chemical industry in protecting products against intentional, deliberate acts of tampering and adulteration as well as assisting companies protect their assets and employee safety procedures. Rod is a nationally recognized expert in criminal investigation, law enforcement, Food Defense (FSMA) and a motivational speaker

PCQI Human Food Blended Workshop (FSPCA Curriculum)

Day 1: November 28, 2017 – 1:00pm – 6:00pm
Day 2: November 29, 2017 – 9:00am – 12:00pm
Instructor: Gina (Nicholson) Kramer RS/REHS, Savour Food Safety International

Gina (Nicholson) Kramer RS/REHSThe Preventive Controls for Human Food regulation is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls”. Successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.” The Food Safety Preventive Controls Alliance Blended Training course was developed to provide an alternative way for individuals to complete the course. The Blended course consists of 2 parts.

Part 1: Enroll online (cost is $198 US). Once enrolled, you can begin the course immediately. You should plan from 8-12 hours to take the online course. Upon completion of Part 1 you will receive an enrollment ticket and a completion email. You must bring either the enrollment ticket or completion email to the instructor-led course at the Food Safety Consortium. You will not be able to attend Part 2 without providing evidence of Part 1 completion.

Part 2: This instructor-led class is a review of the material from Part 1 along with the opportunity to apply the knowledge you gained in the course materials during group exercises. To receive the Certificate of training from the FSPCA, you must complete Part 1 online before the Part 2 class.

Important: Please go to the following site to download the full instructions to get started on the FSPCA Preventive Controls for Human Food Blended Course –

Listeria: Detection, Mitigation, Control & Regulation Pre-Conference Workshop

November 29, 2017 – 9:00am – 12:00pm
Instructor: Gina (Nicholson) Kramer RS/REHS, Savour Food Safety International

Gina (Nicholson) Kramer RS/REHSThis workshop will provide practical guidelines for preventing contamination of products with L. monocytogenes, including controls directed toward preventing contamination of product surfaces and preventing the establishment and growth of the organism in niches in the food processing/preparation environment.

Hear how FDA will approach the control of Listeria monocytogenes in Ready-To-Eat-Foods during the new FSMA Preventive Controls Inspections.
Speaker: Donald Kautter, MS, Senior Advisor/Consumer Safety Officer, FDA

Learn about USDA FSIS’s “Alternatives 1, 2 & 3” for controlling Listeria monocytogenes in Ready-To-Eat Meat & Poultry Products. USDA will share new technology systems submissions that support innovations in control of Lm.
Speaker: Susan Hammons, PhD, Staff Officer – Food Technologist, Risk, Innovations, and Management Staff, USDA/FSIS/OPPD

Sponsored by:
ClorDiSys Solutions, Inc.

Food Fraud Workshop

Day 1: November 28, 2017 – 1:00pm – 6:00pm
Day 2: November 29, 2017 – 9:00am – 12:00pm
Instructor: Janet Balson, US Pharmacopeial Convention

for-attendees-4Due to the sweeping regulatory change brought on by Food Safety Modernization Act, and requirements of Preventative Control rules and Global Food Safety Initiative, companies are faced with meeting new compliance requirements.

This workshop is designed to help attendees become familiar with strategies for reducing the risk of food fraud, strengthening their supply chain through hands on examples using USP tools, and a structured approach for carrying out ingredient-by-ingredient assessments.

Attendees will be provided with:

  • Hard copies of USP’s Food Fraud Mitigation Guidance
  • Access to USP’s Food Fraud Database 2.0 for a designated time period prior to and after the workshop. This will allow attendees the opportunity to look at the database before the workshop and then help to assimilate the materials presented.
  • FFMG five-step process for assessment
  • Knowledge on the current state of the industry and necessary next steps to help protect public health from the risks of adulterated food.
SQF Information Day

for-attendees-5Join food industry professionals from all levels of the supply chain to discover the benefits of third-party food safety and quality certification. Learn better business practices that increase profits and protect brands, including lessons learned from recent food safety outbreaks. Or expand your knowledge, skills, and expertise in the field of food safety auditing.

Key Benefits:

  • Gain insight on the SQF certification program
  • Critical updates on food safety certification issues
  • Industry peer collaboration
  • Connect with potential partners who can help implement your program
  • Face-to-face interaction
  • Create new relationships

Information Day Schedule:
8:30am to 5:00pm

$50.00 (Which includes lunch) which is an additional optional item on the Food Safety Consortium registration.

Who Should Attend:

  • Food producers, manufactures, wholesalers, distributors, and retailers
  • Food safety and quality experts, consultants, trainers, auditors, and service providers
  • Food organizations and officials from federal and state government food safety programs

Frequently Asked Questions

When is the Conference?
2017 Schedule
There are pre-conference workshops Tuesday Nov. 28 and Wednesday Nov. 29
The Conference is Wednesday, Nov. 29 – Friday, Dec. 1



Where is the event?
The Consortium is held at the Renaissance Schaumburg Convention Center, 1551 Thoreau Dr N, Schaumburg, Illinois, just outside of Chicago, IL.


Click here for information on the Center and getting there.

How much does it cost to attend?
How do I Pay?
You have several options to pay for your registration, Credit Card or Company Check.


Credit Card: Select the Credit Card option. We accept the following credit cards: American Express, Visa, MasterCard, Discover. Lastly, Innovative Publishing is the merchant name that will appear on your credit card statement.

Company Check: Request an invoice by emailing Karen Devlin, Payment must be received prior to the event. If your organization requires it, Innovative Publishing Co. LLC is a women-owned US corporation. Innovative Publishing Co. LLC’s tax ID is 27-0302543. Email us if you need a W-9 emailed to you.

Innovative Publishing Co. LLC, owns Food Safety Tech which is the organizer of the Food Safety Consortium.


Where in the world is Schaumburg?
Schaumburg Illinois is a suburb of Chicago and is 20 minutes from Chicago’s O’Hare Airport


What Airport should I Fly into?
Chicago O’Hare Airport is ideal. It is a 20 minute taxi ride to the Conference Hotel. Chicago’s Midway Airport is over an hour taxi ride.

What is the Dress Code for the Consortium?
Business Casual.

Who do I contact regarding exhibiting and sponsorship opportunities?
Contact Marc Spector, Food Safety Tech’s Director of Sales.

Can I ask questions to the speakers?
Yes! If you attend on-site, you will be able to directly ask questions of each speaker. If you are a virtual attendee, you will type your questions into a chat dialog box and the moderator will read it out loud to the speakers.

What happens if I miss the event or if I need to cancel?
Cancellation and Refund Policy: All cancellations must be made via email. Should you not be able to attend the conference, you may have someone else from your organization take your place or use your registration fee as credit towards a future Food Safety Tech event. If these options are not possible, you can receive a refund of the registration fee less a 20% processing fee up until 7 business days prior to the conference. There are no refunds for cancellations within the 7 day period prior to the conference or for “no-shows” to the conference. Early Bird Registrations are non refundable.

Attendee Testimonials:

Q: Would you recommend this conference to a colleague and if so, what would you tell them?

This is a good conference for content, the intimate size makes it productive

Speakers with good background in the food industry; including emerging trends for preparedness in regards to quality and food safety

The information shared with the participants was relevant and useful

The size of the conference facilitates interaction. Not too large/not too small

Excellent topics, great presentations and workshops

The overall conference was well put together. I like the jump and switch capability for the different segments. Great networking

Variety of relevant topics, great presenters, very informative

Overall, I felt the Consortium offered a good variety of sessions. I personally found the Workshops and Plenary sessions provided very beneficial information.