refrigerated foods association

fall symposiumSeptember 11-13, 2012

Baltimore, Maryland

Register Now

Thank You RFA Technical & Industry Development Committees!

he RFA Fall Symposium is an exciting two-day event that combines expert speaker presentations with educational tours to offer attendees a unique learning experience. This year’s event will take place in Baltimore, Maryland, on September 11 - 13th. Visits to the Joint Institute for Food Safety and Applied Nutrition’s (JIFSAN) International Food Safety Training Lab

(IFSTL) and Elite Spice will highlight the 2012 Fall Symposium. Industry Development & Marketing and Technical & Food safety educational sessions will be interwoven together over the two days. As you will see, this year’s Symposium includes sessions that are of interest to all facets of the industry. Whether you are involved in food safety and quality control, executive management, or marketing and operations, this seminar will offer valuable information and insights that can be applied to all aspects of your business. Networking opportunities will also be a highlight of this year’s Fall Symposium. You will have the opportunity to spend two days in the company of other professionals in the refrigerated foods industry, sharing and learning from each other. On Tuesday evening, there will be an opening meet & greet reception at the DoubleTree Baltimore – BWI Airport hotel at 6 p.m. On Wednesday evening, the RFA will host a dinner for attendees to be held at the DoubleTree hotel at 7:00 p.m. As previous attendees surely know, some of the best networking time comes on the bus rides to and from the different tour locations.

This year’s Fall Symposium promises to be of great value to you and your company. Baltimore is a very convenient location to get to and our headquarters hotel, the DoubleTree Baltimore – BWI Airport, Elite Spice and the International Food Safety Lab are all easily accessible from the Baltimore (BWI) airport. Transportation will be provided for you from the moment you arrive in Baltimore, to and from the airport, and to the various tours. There is just one registration fee to attend all tours, presentations, and meals, and the benefits of participating in this event will far outweigh the minimal costs. You can’t afford to miss this year’s Fall Symposium!

SPACE IS LIMITED – ONLY THE 1ST 60 PEOPLE TO REGISTER WILL BE ABLE TO ATTEND!

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Martin Mitchell, RFA Technical DirectorSteve Loehndorf, Committee Chairman, Reser’s Fine FoodsAhmad Tahajod, Sandridge Food CorporationAndrea Urel, Hans Kissle Co.Andy Hwang, USDAArezou Rahbari, Keybrand Foods, Inc.Arletha Parks, Reser’s Fine FoodsBill Schwartz, Schwartz ConsultingBryan Westerby, The Suter Company, Inc.Claudia Stohrer, Boston Salads & Prepared Foods CorporationDavid Horowitz, DuPont/DaniscoDavid Weslow, The Suter Company, Inc.Debbie Dardon, Fresh Creative FoodsEd Wellmeyer, Ventura FoodsGabriela Gonzalez, B. Roberts Foods LLCGeorge Bradford, Mrs.Stratton’s Salads, Inc.

Janet Cabe-Inman, House of ThallerJanet Rowat Kraiss, The Suter Company, Inc.Jennifer Shrader, Atlantic Coast MarketingJennifer Yeagley, ASK Foods, Inc.John Bowles, Atlantic Coast MarketingJohn King, IPL PlasticsJohn Wyatt, DuPont/Daniso USAJuana Sanchez, Future Food BrandsKaren Bishop-Carbone, Kettle CuisineLouAnn Marshman, Ecolab, Inc.Mark Sandridge, Sandridge Food CorporationOscar Santos, St. Clair FoodsPat Hadden, Ukrop’s Homestyle Foods, LLCPatrick Denor, Lakeview Farms, Inc.Robert Clark, Garden-Fresh Foods, Inc.Robert Shore, B. Roberts Foods, LLCRobin Beane, Hans Kissle Co.Taygun Basaran, PURAC America

RFA Technical Committee RFA Industry Development Committee

Mark Brown, Fresh Creative FoodsJohn Bowles, Atlantic Coast MarketingWes Thaller, House of ThallerLevon Kurkjian, Kettle Cuisine, Inc.Andy Tully, Kurt SalmonDave Lakey, Reser’s Fine Foods

Program Overview

Wednesday, September 12th

Elite Spice is an industry leading spice importer and custom manufacturer offering an extensive line of spices, seasonings and specialty food ingredients. American owned and operated, with six separate state of the art facilities on the East and West coasts, Elite’s focus on food safety is uncompromising. With a reputation for exceptional quality, superior R&D capabilities, experienced technical support and outstanding customer service, Elite Spice is prepared to meet the needs of all segments of the commercial food industry.Profile: U.S. based, privately held, 25 years old Headquartered in Jessup, MD Direct importer & custom manufacturer 650,000 sq. ft. with six physical warehousing & manufacturing sites located in Maryland & Nevada Unmatched manufacturing & technical expertise In-house, validated microbial reduction processes For purity & safety, processed in the USA

Spice Seminar educational program to include: Spice categories & varieties Countries of origin Flavor & other characteristics Tasting spice teas & sample evaluation Contribution to seasonings and finished food products Importation challenges & scarcity Safety & quality Manufacturing

Facilities tour to include: Importation & raw material facility tour Manufacturing facility tour Cleaning systems Milling systems Blending systems Microbial reduction systems Quality Assurance labs Testing methods & systems Attribute evaluation Ensuring consistency Managing risks Research & Development / Culinary Innovation Center Seasonings Ideation Prototyping Evaluation Sample Approval Pilot Trials Commercialization Culinary creativity Finished product sample tasting

Program Overview

Wednesday September 12th Dr. Dan Lafontaine, Dr. Dan Lafontaine, HACCP Consulting Group, L.L.C., (HCG) will be giving a presentation titled “FDA & USDA Regulatory Update – What’s New and What’s Coming in the Future”. Dan’s presentation will cover the major provisions of the Food Safety Modernization Act that are applicable to the refrigerated foods industry and the current status of FDA publishing the regulations that will implement the Act. Examples of current USDA regulatory issues he will cover are proper validation and reassessment of HACCP plans, written product recall plans and mandatory notification of adulterated or misbranded products. Dr. Lafontaine received his Doctorate of Veterinary Medicine from Ohio State University and Masters of Public Health from the University of Minnesota. He is a Diplomat of the American College of Veterinary Preventive Medicine. Dr. Lafontaine served 26 years on active duty in the U.S. Army Veterinary Corps and retired with the rank of Colonel. He retired from a second career in 2009 as Director of the South Carolina Meat-Poultry Inspection Department and currently is a food safety consultant with the HACCP Consulting Group.

HCG was founded in 1994 to provide technical and managerial assistance for the development, implementation, and maintenance of HACCP, GMP, SSOP and pathogen control programs. Assistance includes training for these programs, plan evaluations, audits, reassessments, crisis management and regulatory enforcement issues. HCG has assisted companies, trade groups and governments throughout the United States and in over 40 foreign countries.

Featured Speakers

The International Refrigerated Transportation Association (IRTA), one of the four trade associations of the Global Cold Chain Alliance, represents the transportation sector of the cold chain. IRTA, with a membership of 261 companies, includes members that provide third-party refrigeratedtransportation services to the food industry across all modes oftransportation: trucking, rail, marine, and air.

Two IRTA members MTC Logistics, a Baltimore based third party refrigerated warehousing company, and Coldstream Logistics, an asset based truck carrier specializing in refrigerated LTL services in 48 states, will share theirinsights and expertise on proper and efficient movement of temperature controlled food products. Product handling best practices is a core competency of IRTA and its member companies, and these practices will be discussed. Specific focus of the presentation will include time-temperature monitoring technologies, impact of temperature variation during transport,sanitation of reefers, and evaluation of shipping costs in various shipping lanes.

Thursday, September 13th

International Food Safety Training LaboratoryUniversity of Maryland, College Park, MD

he International Food Safety Training Laboratory (IFSTL) was established in 2010 as a partnership between the University of Maryland Joint Institute for Food Safety and Applied Nutrition (JIFSAN) and the Waters Corporation. The

public-private partnership aims to deliver hands-on laboratory training on fit-for-purpose methods for food safety in chemistry and microbiology.

JIFSAN has a long history of providing training, supporting research and performing outreach activities in the areas of food safety, human nutrition, and risk analysis and management. A U.S. Food and Drug Administration (FDA) Center of Excellence, the Institute was founded in 1996 through a partnership between the FDA and the University of Maryland. The Laboratory is the newest program, developed to complement existing training offered internationally by JIFSAN in food production and processing with an extensive curriculum of courses on laboratory methods for food safety.

IFSTL is a one-of-a-kind laboratory because it is the facility worldwide dedicated to laboratory training in food analysis, and because it benefits from strong ties to US agencies involved in food safety (FDA, USDA and EPA) that provide expert instructors for its courses. IFSTL offers courses focused on the analytical capacity required for the commerce of food in the US from domestic and international origins. During this visit, participants will tour the training laboratories and attend a demonstration of laboratory analysis of seafood for the purpose of determining drug residue content. Presentations on US

requirements for imports concerning mycotoxins and pesticides and drug residues will follow.

Highlights of our visit will include:

Grocery Manufacturers Association trends speaker

FDA’s compliance programs in drug residue for farmed fish and seafood

Food safety risk management: from farm to fork

Roundtable discussions on industry perspectives regarding drug residue in aquaculture products

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2012 Symposium Schedule

Tuesday, September 11, 2012

4:00 – 7:30 p.m. Registration

6:00 – 7:30 p.m. Welcome Reception at DoubleTree Hotel

Wednesday, September 12, 2012

6:00 – 8:00 a.m. Breakfast at your leisure in hotel restaurant

7:00 – 8:00 a.m. Registration

8:00 – 9:15 a.m. Spice Seminar presented by Elite Spice

9:30 a.m. Bus departs DoubleTree for Elite Spice

10:00 a.m. – 12:00 p.m. Elite Spice Tour

12:30 – 1:30 p.m. Lunch at DoubleTree Hotel

1:45 – 3:00 p.m. “Best Practices in the Refrigerated Transportation Industry” presented by International Refrigerated Transportation Association Members

3:00 – 3:15 p.m. Break

3:15 – 4:30 p.m. “FDA & USDA Regulatory Update: What’s New and What’s Coming in the Future” presented by Dr. Dan Lafontaine, HACCP Consulting Group, LLC

4:30 – 4:45 p.m. Break

4:45 – 6:00 p.m. Roundtable Discussions

7:00 p.m. Dinner at DoubleTree Hotel

Thursday, September 13, 2012

6:00 - 7:30 a.m. Breakfast at your leisure in hotel restaurant

7:45 a.m. Bus departs hotel for International Food Safety Training Laboratory (IFSTL)

8:30 - 9: 30 a.m. Tour of Laboratories

9:30 - 10:15 a.m. FDA’s Compiance programs in Drug Residue for Farmed Fish and Seafood

10:15 - 10:30 a.m. Break

10:30 - 11:15 a.m. Food Safety Risk Management: From Farm to Fork

11:15 - 11:45 a.m. Roundtable discussion: Industry Perspective Regarding Drug Reside in Aquaculture Products

11:45 a.m. - 12:30 p.m. Retailer Trends presented by Grocery Manufactuers Association

12:45 p.m. Depart International Food Safety Training Laboratory

Seafood HACCP Workshop Schedule: The RFA Seafood HACCP Workshop will begin on Monday, September 10th at 2:00 p.m. and end on September 11th at 5:00 p.m.

Fall Symposium Schedule: The Symposium will kick-off with an opening reception at 6:00 p.m. on Tuesday, September 11th and will end at 1:30 p.m. on September 13th. ** Participants may pick up their name badges and materials at the BWI Airport Doubletree Hotel, at the RFA registration desk starting on Monday, September 10th at 12:30 p.m. (If attending the HACCP Workshop) and again on Tuesday, September 11th from 4:00 - 7:30 p.m. (for the Fall Symposium)

Registration Fees: The fee also includes all transportation to off-site events, opening reception, lunches, and dinner on Monday and Wednesday evenings. The fees are as follows (prices are per person):

RFA Members Pre-Registration Fee for a single Event (HACCP Workshop or Symposium) (Received ON or BEFORE August 10, 2012): Payment by Check: $350 Payment by Credit Card: $365 For both events (HACCP Workshop and Symposium) Payment by Check: $600 Payment by Credit Card: $625 RFA Members Registration Fee for a single Event (HACCP Workshop or Symposium) (Received AFTER August 10, 2012): Payment by Check: $395 Payment by Credit Card: $410 For both events (HACCP Workshop and Symoposium) Payment by Check: $650 Payment by Credit Card: $675

To register, please fill out the attached registration form and return it to the RFA office along with payment. Forms should be received no later than September 5, 2011. Confirmation will be sent by e-mail. Full details and registration form also available at www.refrigeratedfoods.org.

Travel and Accommodations: Sleeping accommodations are not included in the registration fee. The hotel registration cut-off date is August 17, 2012. Rooms have been reserved for those attending both the Seafood HACCP Workshop and the Fall Symposium at the Doubletree Baltimore – BWI Airport, 890 Elkridge Landing Rd., Linthicum Heights, MD 21090. To make reservations please call the hotel at 410-859-8400. Or visit our group page at http://www.hilton.com/en/dt/groups/personalized/B/BWIBADT-RFA-20120909/index.jhtml. By being with the RFA, you will receive a room rate of $139 single/$149 double occupancy. A complimentary airport shuttle will be provided. Complimentary Internet access in guest rooms, and a complimentary hot American breakfast buffet will be available each morning.- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

2012 REGISTRATION FORMCompany: _____________________________________________ Phone:___________________________Address: ______________________________________________ City, State, Zip: ____________________Please fill out the attendee name(s) below and note all sessions each attendee will be participating in. Also, please note if planning to attend the optional networking dinners on Monday and Tuesday.

Attendee 1: __________________________________________ Attending: Seafood HACCP Workshop Fall Symposium Both Events Will you be attending the Fall Symposium Opening Reception on Tues., Sept. 11th?

Are you riding RFA Transportation Sept. 12th? Riding Bus Sept. 13th? E-mail address: ______________________________________ Attendee 2: __________________________________________ Attending: Seafood HACCP Workshop Fall Symposium Both Events Will you be attending the Fall Symposium Opening Reception on Tues., Sept. 11th?

Are you riding RFA Transportation Sept. 12th? Riding Bus Sept. 13th? E-mail address: ______________________________________

Attendee 3: __________________________________________ Attending: Seafood HACCP Workshop Fall Symposium Both Events Will you be attending the Fall Symposium Opening Reception on Tues., Sept. 11th?

Are you riding RFA Transportation Sept. 12th? Riding Bus Sept. 13th? E-mail address: ______________________________________

Payment: Check-payable to Refrigerated Foods Association

Credit Card: Visa Mastercard AMEX DiscoverCard #:____________________________________ Expiration Date: ________________ Name on Card: _________________________________Card Security Code/CVV*:____ *For Visa, Mastercard or Discover, it is a 3-digit number that appears to the right of your card number on the back. For AMEX. it is a 4-digit number that appears on the front of your card.Billing Address: (Must match Credit Card if different from above):______________________________________________________________________ Cardholder name: ____________________________________ Phone: _______________________ Address/City/State/Zip: _______________________________________________________________ Signature:__________________________________________________________________________

TO REGISTER: Return this form with payment by mail to Refrigerated Foods Association at 1640 Powers Ferry Road, Building 2, Suite 200A, Marietta, GA 30067 or by fax at (770) 303-9906.

2012 Registration Form