Food Safety Day - 29 September 2010

Theme: Advances in Food Safety Management

All presentations will be available for Members to download after the event.

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Draft Programme (Expand/Collapse Details)

09.00	REGISTRATION & REFRESHMENTS
09.30	Welcome Dr Paul Berryman, Chief Executive, Leatherhead
09.40	Keynote Speaker: Traceability Matters Simon Hessey, Group Food Safety Manager, Bakkavor
10.10	Incident Prevention & Emerging Risks Phillip Randalls, Higher Scientific Officer - Strategy (Emerging Risks & Horizon Scanning), Food Standards Agency Following the publication of their new strategic plan to 2015, the Food Standards Agency is now developing a work programme for the Food Safety Group’s Chemical Contaminants and Novel Foods Division in line with the main strategic priority: "increasing horizon scanning and improving forensic knowledge on global food chains to identify and reduce the impact of potential new and re-emerging risks - particularly around chemical contamination." Four key activities will form the basis of this strategy and the work programme for 2010-15. These are: Targeted stakeholder networking to deliver intelligence on specific areas of global safety risk Intelligence acquisition by means of data collection from credible sources and forensic analysis using techniques such as “root cause” analysis Increased understanding of global supply chains, building upon work already undertaken within our department. Weaknesses identified in these global chains will be monitored for movements in residual risk The development of a suitable IT system, for intelligence storage and identification of emerging risk, including the appropriate management protocols and governance to enable proportionate intervention
10.40	REFRESHMENTS & NETWORKING
11.10	Rapid Methods for Traceability Dr Peter Wareing, Principal Scientist, Food Safety, Leatherhead
11.40	Forum Research Project: Allergens: Risk Assessment Dr Joanna Topping, Senior Scientist, Food Safety Research, Leatherhead
12.10	Controlling Noroviruses in a Food Safety Environment (project part Forum funded) Dr Angus Knight, Principal Consultant, Research Partnerships Team, Leatherhead
12.40	LUNCH
13.40	Chemical Analysis for the Food Industry Dr Rachel Burch, Principal Research Scientist, Research Partnerships Team, Leatherhead
14.10	Use of Molecular Isotopes for Food Traceability Dr Simon Kelly, Institute of Food Research
14.40	REFRESHMENTS & NETWORKING
15.00	Pigtracker: Advances in Livestock Traceability Systems Niels Peter Baadsgaard, DVM, Ph.D. Senior Project Leader, Danish Agriculture and Food Council, Pig Research Centre In the Pigtracker project, it is the goal to develop a system for unique identification and tracking of pigs in the Danish pig production. The partners in PigTracker are: Danish Ag-riculture & Food Council, Pig Research Centre, Prosign RFID, RK-Labeltech and Danish Meat Research Institute. Pigtracker has received support from the Danish Ministry of Food, Agriculture and Fisheries. In the project UHF-RFID (ultra high frequency radio frequency identification) is used for the electronic ear tags. The most important advantages of this technology are: longer reading ranges (up to several metres depending on the specific tag used), simultaneous reading of multiple units and lower costs compared to the existing technology for live-stock ID. These properties make UHF-RFID extremely interesting for livestock identification and tracking. The ear tag is developed primarily pigs, but the tag can easily be adjusted to other species such as cattle and sheep. Data will be processed within a database structure that enables exchange of data within a herd, between individual production herds and, potentially, throughout the entire food and processing chain. In this manner we can create a new knowledge base for pig production.
15.30	New technologies raise new microbiology problems and seek for new food safety solutions Peter Raspor, Doctor of Biotechnological Sciences, Professor of Industrial Microbiology and Biotechnology, Teaching and Researching at the University of Ljubljana, Slovenia The range of pathogenic micro-organisms responsible for the majority of food borne disease is not very broad, and approximately less than two dozen species account for more than 90% of disease cases. Many of the ‘new emerging’ food borne pathogenic micro-organisms can be placed into one or more of the following categories: underestimated pathogens, invisible agents, opportunists, immigrants and new organisms. Campylobacter got special attention of researchers and practice. Few issues are connected to this area of activity, new technologies in processing, generation of new stress to present microflora and new preservation possibilities connected to mild processing. The last issue is connected to management of microbial activity in food matrices. At the same time we face more cases of human campylobacteriosis and macrolides are regarded as drugs of choice for treatment of. The use of antimicrobials for this purpose as well as in food animal production results in macrolide resistance in Campylobacter species. Campylobacter isolates exhibit two different phenotypes with regard to erythromycin resistance: high-level resistance (HLR) and low-level resistance (LLR). This calls for new solutions and the one we see as promising one is connected to various antimicrobial plant extracts. The introduction of the HACCP system in the last decades shows positive impact on the reduction of certain microbiological contaminations. However, much of its activity is still under development, since producers try to push production costs as low as possible and due to this sometimes essential steps for food safety are partially ignored. This can be mastered through: responsibility of feed manufacturers, farmers and food operators, traceability of feed, food and its ingredients and proper risk handling.
16.00	CLOSE

Speaker Profiles (Expand/Collapse Details)

	Dr Paul Berryman, Chief Executive, Leatherhead Food Research Dr Berryman was appointed Chief Executive of Leatherhead Food Research on 1st January 2008, following two years as Leatherhead’s Research Director. A Chartered Chemist and Biologist, he has 30 years' experience in food science and food law, working in five different scientific consultancies including the Birmingham Public Analyst Laboratory, Clayton Environmental Consultants Ltd and Hampshire County Council's Scientific and Trading Standards Services. Paul sits on three BBSRC panels including Bioscience for Industry and DRINC – a £12m initiative to fund industry-relevant nutrition research at Universities. He also chairs the Government Chemist Advisory Group which oversees the referee food analysis function of the LGC.
	Phillip Randalls, Higher Scientific Officer - Strategy (Emerging Risks & Horizon Scanning), Food Standards Agency Qualified to post-graduate level in Food Science and with over 25years experience in operational management within the food manufacturing industry, Philip has extensive knowledge of food safety incident investigation and risk management. After joining the Food Standards Agency in early 2008, Philip has subsequently been involved in the Agency’s Incident Response team, its Incident Prevention Strategy and more latterly in the development, planning and initial implementation of the Agency’s horizon scanning and emerging risks programme.
	Dr Peter Wareing, Principal Scientist, Food Safety, Leatherhead Food Research Peter has 29 years’ experience working in microbiological research, development and training, of which 22 years have been spent on food microbiology and mycology. He has specialist experience in bacteriological and fungal problems relating to storage, distribution and processing of foods in tropical countries. He has worked on food processing and food security projects in Europe, Central and South America, Africa, and South and South East Asia. He coordinates and develops the Food Safety training portfolio at Leatherhead, running courses on basic microbiology, Levels 2-4 HACCP(RSPH), auditing shelf life, mycology and soft drink microbiology.
	Dr Joanna Topping, Senior Scientist, Food Safety Research, Leatherhead Food Research Joanna, Senior Research Scientist, gained her PhD in Biochemistry from Imperial College, London in 2003. Her studies included the development of ELISAs, protein purification techniques and bioassays involving immune cell activation. Since joining Leatherhead in 2004, she has worked on a number of government-funded projects (Food Standard Agency, DEFRA and DTI) which have involved developing and assessing new or improved methodologies for the analysis of nutrients, contaminants and allergens in foods. Joanna has a particular interest in allergy and is currently running the Food Safety forum project on allergens and the effect of processing conditions on both allergen detection and allergenicity.
	Dr Angus Knight, Principal Consultant, Research Partnerships Team, Leatherhead Food Research Angus works within the research partnerships team at Leatherhead with responsibility for the development and management of industrial and government funded projects for the benefit of the food industry. Angus is actively involved in R&D developing and managing R&D projects for industrial clients, the Food Standards Agency, EU and DEFRA. Angus has been involved in the development and management of a broad spectrum of projects for the benefit of the food sector. This has included the development of the first UK GMO testing service, ICT for manufacturing efficiency, food processing, fat reduction, and food authentication. Recent work has focussed on the development of methods for measuring the inactivation of the non-cultivable noroviruses. Angus is highly experienced in project management, technology translation and the engagement of industry in R&D. Angus has acted as a scientific referee for journals and grant applications, participated in government working groups and acted as an expert witness in the high court. He is also the Chief Scientific Officer for a "start-up" biotechnology company.
	Dr Rachel Burch, Principal Research Scientist, Research Partnerships Team, Leatherhead Rachel has been with with Leatherhead Food Research for over 11 years, first in the Chemistry department, then in Nutrition and Functional foods. Her current role is much broader enabling her to apply her considerable skills and expertise to a variety of scientific projects. Having graduated as a Chemist, she completed her PhD in the analysis of polyphenolic compounds in tropical fruit juices, before joining Leatherhead. She has worked on a wide range of Government, confidential and forum-funded projects whilst at Leatherhead, from development of analytical methods to the assessment of factors affecting acrylamide formation in domestic cooking.
	Niels Peter Baadsgaard, DVM, Ph.D. Senior Project Leader, Danish Agriculture and Food Council, Pig Research Centre Niels obtained his veterinary degree in 1985. He has practical experience from large animal clinical practice. For 10 years he worked in the Faculty of Agricultural Sciences, where he took a Ph.D. degree in veterinary clinical epidemiology. The title of the Ph.D. thesis was: “Development of Clinical Monitoring Methods in Pig Health Man-agement”. Since 2005 he has been project leader in Danish Agriculture & Food Council, Danish Pig Research Centre. He works primarily with the development of new electronic ear tags for pigs, statistical analysis and database development and management.
	Peter Raspor, Doctor of Biotechnological Sciences, Professor of Industrial Microbiology and Biotechnology, Teaching and Researching at the University of Ljubljana, Slovenia Professor Raspor started his career as a baker, later finishing his education and graduating in food science and finally in biotechnology. Since 1992 he has been the Chair of Biotechnology, Biotechnical Faculty, Food Science and Technology Department; and since 2003, Head of Undergraduate Study of Biotechnology. Currently he is running a study on microbiology and is the Chair of Biotechnology, Microbiology and Food Safety. He is also professor in Euroleague for the Life Sciences programme “Safety in the Food Chain” (MSc SIFC), as well as a regular guest professor at the University of Vienna where he has his own course in Nitrition studies. Between 2007 and 2009 he was President of EFFoST (European Federation of Food Science and Technology), with 80 societies in 21 European countries with about 150,000 members. He was the Secretary General of (FEMS) Federation of European Microbiological societies from 2000 to 2006, dealing regularly with 54 member societies with about 40,000 members. He is also involved with other international and national governmental and nongovernmental organizations. For over 15 years, Professor Raspor has also been involved as an auditor for ISO 9000 standards and ISO 22000 in terms of HACCP and food safety management issues for the food and pharmaceutical sector. In recent years he has also conducted and chaired several commissions on international auditing of quality management systems at prestigious universities at pedagogical and research level. Professor Raspor has published over 130 scientific publications and 30 book chapters, and has edited more than a dozen books. Click here for Professor Raspor’s full CV.

Location (Expand/Collapse Details)

Leatherhead Food Research is based in Leatherhead, Surrey, KT22 7RY, UK. All Forum Days take place at our facilities.

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Hotels (Expand/Collapse Details)

This list of hotels is provided for information only and does not represent Leatherhead's recommendations. Some offers are subject to availability or may be changed at the discretion of the hotel. Prices were correct as of February 2010 and should be confirmed when booking your accommodation.
	Ramada Hotel, East Horsley Set in the delightful Surrey countryside this charming Tudor style hotel is renowned for its excellent restaurant, serving both modern and traditional food. A 19th century oak beamed exterior conceals a wealth of modern facilities. "Each of the 87 bedrooms has an en-suite bathroom, colour satellite TV with pay per view movie channel, radio, hairdryer, trouser press and direct dial telephone with Internet connection, as well as tea and coffee making facilities." Rooms are available from GBP99 (+VAT) per room, bed and breakfast. Visit their site
	Travelodge Hotel, Leatherhead An alternative to the Ramada Hotel is the TRAVELODGE, Leatherhead from GBP35 per night, room only. Visit their site "At Travelodge, we provide everything you need for a comfortable night's sleep, whether you're on the road for business, or enjoying a city break with your family. Travelodge is adjacent to the Swan Shopping Centre. The hotel does not have a car park. Alternative parking is available at the Swan Centre Car Park - the hotel can provide a car parking pass but the guest must pay £5 for overnight parking at the machine."
	White Horse Hotel, Dorking Another alternative is the White Horse Hotel, Dorking. Leatherhead Food Research have an agreed rate of £98, subject to availability. Please quote 'Leatherhead Food Research' when booking. Visit their site "This 3 star beautiful old coaching inn with its old oak beams, open log fires and inviting lounge has 78 en suite rooms and is located in Dorking. Ideal for visiting Dorking and the surrounding picturesque villages and Chessington World of Adventures.Easily accessible via the M25, Dorking train station is 5 minutes away. The hotel also features the Coach House Restaurant, Bar and Lounge and 7 conference and banqueting rooms for up to 60 people. Room service and parking available."
	Holiday Inn Chessington Another alternative is the Holiday Inn Chessington. Leatherhead Food Research have an agreed rate of £99, subject to availability. Please quote 'Leatherhead Food Research' when booking. Visit their site "The Holiday Inn London-Chessington is a contemporary design led hotel, located next to the Chessington World of Adventures. The hotel offers a vast choice of room types, from one-bedroom Executive Suites with views towards the landscaped Chessington park, to well-appointed and comfortable Standard business and leisure guest rooms. The hotel is host to the Langata Brasserie and Grill offering fresh, modern dishes in a truly unique setting, along with the Marula Bar & Lounge, providing light snacks and refreshments throughout the day, a great place to meet and relax. The Leisure Club offers guests an 18m indoor heated swimming pool and spa."
	Woodlands Park Hotel Another alternative is the Woodlands Park Hotel. Leatherhead Food Research have an agreed rate of £99, subject to availability. Please quote 'Leatherhead Food Research' when booking. Visit their site "Woodlands Park Hotel near Leatherhead in Surrey was originally commissioned by English industrialist William Bryant, son of the founder of the match company Bryant and May. Built in 1885, the house was a modern marvel and one of the first in the UK to have electric light. Over a century on, the house remains as impressive as ever. Situated near to Cobham and within easy access of London, this luxury 57 bedroom hotel is set in beautifully landscaped grounds and gardens. Offering a range of Executive and Family bedrooms and suites, Woodlands Park has a range of bedrooms to suit everyone."

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Food Innovation Day - 12 May 2010
Please select one of the 3 afternoon sessions and a pilot plant session if required: Confectionary Ingredients Sensory
Pilot Plant visit: None 13h50 15h30
Nutrition Day - 23 June 2010
Food Safety Day - 29 September 2010

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