18th Annual GFSS Symposium: “Back to the Buffet: Food Safety in a Post-COVID World”
Welcome to the 18th annual and 2nd virtual Guelph Food Safety Seminars (GFSS) Symposium:
“Back to the Buffet: Food Safety in a Post-COVID World”
While a post-COVID world may still seem like a distant dream, this year’s Symposium will build on last year’s theme by delving further into challenges and opportunities stemming from the pandemic. Food processors, retailers, and other services have at times struggled with supply chain disruptions that may have fueled increased food fraud. Consumers accustomed to frequently dining out may have modified their interaction with food. At-home food preparation, home-grown produce, and even foraging has become new habits, increasing the need for reliable and accurate food safety information from trusted sources.
Composed of a series of seminars, this year’s Symposium will examine lessons learned during the pandemic that may help in the evolution of more effective food safety systems. A panel of experts will address consumer questions in the fourth seminar.
The Guelph Food Safety Seminars (GFSS) series and annual symposium began in 2004 to provide a forum in which to share timely and pertinent food safety topics. GFSS is a partnership which includes the University of Guelph (Canadian Research Institute for Food Safety/Department of Food Science), Agriculture and Agri-Food Canada, Canadian Food Inspection Agency, Canadian Institute of Public Health Inspectors - Ontario Branch, Public Health Agency of Canada, Health Canada, NSF International, and the Ontario Ministry of Agriculture, Food and Rural Affairs.
Objective: To bring together people from the Guelph Food Safety Network and others who are interested in the risk management approach to food quality and safety to learn, educate, illuminate, and discuss issues of common interest and broaden networks.
There is no fee to participate, but registration is required.
Participants may register for one or multiple sessions.
Session 1: Managing Supply Chain Risks during a Pandemic and Beyond
November 3, 2021 10:30 am - 12:00 pm (EST)
The complexity of food supply ecosystems
Mr. Keogh will outline the key challenges confronting consumers, food brands, retailers, and regulators. He will review (post) COVID supply chain issues, explaining why it is happening, how long it will last, and what to expect moving forward. He will discuss the theoretical and practical aspects of transparency and trust, as well as the five pillars of the food system. He will describe how digital transformation is hastening the transition from the linear supply chain to today's reality, in which food supply systems are made up of overlapping ecosystems with natural resources, a wide range of services, and products.
John Keogh, Managing Principal, Shantalla Inc and Professor of Practice, McGill University Centre for the Convergence of Health and Economics
Mr. Keogh is a strategist, advisor, and researcher with over 30 years of executive leadership experience as a Director, VP, and SVP in global Supply Chain Management, Information Technology, Technology Consulting, and global Supply Chain Standards. He advises both the public and private sectors globally and is a frequent guest expert on television and radio. Currently, Mr. Keogh is the managing principal of Shantalla Inc., a Toronto-based niche advisory and research firm. In April 2021, he joined McGill University Centre for the Convergence of Health and Economics (MCCHE) on a 3-year term as a Professor of Practice. He is also an associate researcher at the Dalhousie University, Agri-food Analytics Laboratory. His advisory and research interests include large-scale, interoperable digital ecosystems for the agri-food sector, as well as how digital and physical technologies can work in concert with industry standards and analytical science to ensure product integrity, increase transparency and trust, and comply with regulatory requirements.
Smarter Food Safety, Smarter Supply Chains, Smarter Leaders in a (post?)-COVID world
Sean Leighton, Cargill
Sean Leighton is Cargill’s Global Vice President of Food Safety, Quality, and Regulatory Affairs. With a career spanning more than 15 years in the food and beverage industry, Sean has intimate knowledge of the science and standards that make food safe, and the strategies to ensure the quality of supply chains that feed our world.
Before joining Cargill in 2017, Sean served as Vice President of Quality Assurance, Safety, and Environmental Sustainability at The Coca-Cola Company, where he spent 12 years in roles of increasing responsibility. He also worked at Land O’ Lakes Incorporated.
Sean’s passion for food safety and quality extends beyond Cargill. He currently serves on advisory boards of the Global Food Safety Initiative, Institute of Food Technologists, and the University of Georgia’s Center for Food Safety. In these leadership roles, and in his daily work at Cargill, Sean is leading cutting edge work to nourish our world in a safe, responsible, and sustainable way.
Sean holds a bachelor’s degree in bacteriology from the University of Wisconsin-Madison, a Master of Science degree in food science from the University of Minnesota, and an MBA from Emory University. Sean and his wife have two children reside in Minnesota.
Moderators:
Hany Anany, Research Scientist, Guelph Research and Development Centre, Agriculture and Agri-Food Canada – GFSS Organizing Committee Member
Marilyn Taylor, Communications Specialist, Ontario Area, Canadian Food Inspection Agency – GFSS Organizing Committee Member
Session 2: Food Fraud in the era of COVID-19: Challenges and Future Perspectives
November 10, 2021 10:30 am - 12:00 pm (EST)
A DNA-based Perspective on Food Fraud and its post-pandemic implications
Food adulteration takes many forms and has broad economic, environmental and human health impacts. Because processed food products cannot easily be identified using conventional methods adulteration often goes undetected. Ongoing research in the field of biodiversity genomics is enabling the identification of species using short DNA sequences which is proving useful in a variety of forensic applications. This talk will discuss the application of DNA-based methods to address food security objectives, including food authenticity and traceability claims, in a post-pandemic environment.
Robert Hanner, Professor & Arrell Food Fellow, Department of Integrative Biology, College of Biological Science, University of Guelph
Robert (Bob) Hanner has over two decades of experience using genetic methods to identify species. His multidisciplinary research interests address both basic questions in molecular ecology and applied research concerning biosurveillance and food security, with an emphasis on food fraud. His undergraduate studies in biology were undertaken at Eastern Michigan University, followed by a PhD at the University of Oregon and a Postdoctoral Fellowship at the American Museum of Natural History. He is a Professor at the University of Guelph in the Department of Integrative Biology and a Fellow of the Arrell Food Institute.
Food Fraud Prevention Strategies
This seminar provides a brief review of historical food fraud considerations and incidents along with a high-level overview of strategies aimed at assessing vulnerabilities to control and prevent future issues. Guidance is also offered around scope, i.e., "where do I start?" and "how much is enough?" Finally, a brief overview is provided with regard to potential tools and related next steps for putting plans in place.
Brad Evans, PhD Candidate - Department of Marketing, University of Auckland, and Co-Founder of Anti-Conterfeiting Strategy Group Limited
Brad has more than 25 years of practical experience across the business cultures of Argentina, Australia, Belgium, Canada, China, India, Ireland, Italy, Malaysia, Malta, Netherlands, New Zealand, South Africa, Thailand, the UK, and the USA. Brad is a published academic author and currently in the process of completing part-time doctoral studies under the supervision of Dr. Rick Starr at the University of Auckland and Dr. John Spink at Michigan State University. His thesis focus is on the management strategy side of counterfeits and brand protection. During his time in industry, Brad has held senior roles across continents and industries, beginning with Procter & Gamble (P&G), where his interests in marketing, brand protection and strategy were catalyzed. Following P&G, Brad moved into the financial services industry, holding various roles in the Visa Card Products Division and the Electronic Banking Division at Canadian Imperial Bank of Commerce (CIBC). After solidifying a big company skill set, he sought to explore more entrepreneurial opportunities, first at banking technology solutions supplier Phoenix Interactive Design and then with international strategy execution firm KR Strategy. In 2012, Brad started Anti-Counterfeiting Strategy Group (ACSG) and became an evangelist advising brand owners how to both set and execute plans to combat the global scourge of counterfeiting.
Education
• PhD Candidate – Department of Marketing, University of Auckland Business School (New Zealand)
• MBA – Ivey Business School / Western University (Canada)
• General Management Certificate – Judge Business School / University of Cambridge (United Kingdom)
• BA (Hons) – Wilfrid Laurier University (Canada)
Moderators:
Jeff Farber, Director, Global Food Safety and Adjunct Professor, Department of Food Science, University of Guelph – GFSS Organizing Committee Member
Valeria Netto, Food Safety and Traceability Program Specialist, Ontario Ministry of Agriculture, Food and Rural Affairs
Session 3: Takeaways from Takeout: How We Interact with Food Post-COVID 19
November 17, 2021 10:30 am - 12:00 pm (EST)
Food Delivery: Maintaining Food Safety in a Pandemic
This presentation will discuss exactly what happened during the Pandemic in the food delivery market globally. It explains how numbers of orders rapidly increased as people stayed at home. The presentation sets out what challenges this increase (and the pandemic in general) caused to restaurants and customers. It describes what challenges were overcome and which remain. The presentation will conclude with a focus on trends and behaviours that are set to continue in the food delivery market.
Steven Glass, Director of Global Food Safety, Just Eat Takeaway.com
Steven started his career in Edinburgh, Scotland where he qualified as an Environmental Health Officer in 2004. After working for 10 years in public service in both Scotland and
London, Steven moved into the private sector working in both safety and operations for several hospitality brands in the UK and Europe. Since 2020 Steven has been Director of Global Food Safety for Just Eat Takeaway.com.
The impact of COVID pandemic on consumer perception and practice of food safety
Dr. Feng will discuss the results of her study looking at consumer food safety perceptions and handling practices during the pandemic. While severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) has not been shown to be transmitted through food, the pandemic has still changed the way consumers view food and food safety.
Dr. Betty Feng, Assistant Professor, Department of Food Sciences, Purdue University
After earning master’s and doctoral degrees in Food Science from the University of California, Davis, Dr. Betty Feng joined Purdue University in 2018 as an Assistant Professor of Food Safety. Betty’s research program uses a sociological approach to explore cultural, social, and environmental factors that affect food safety behaviors. Her research identifies barriers to understanding food safety risks in consumer kitchens, develops strategies that empower food handlers to make science-based decisions, and increases food safety knowledge and best-practice compliance of both consumers and food handlers.
Betty’s research program has been productive, generating over 30 peer-reviewed journal articles and 10 peer-reviewed extension publications. She has authored over 50 abstracts presented at an array of scientific meetings, and has delivered over 30 invited talks regionally, nationally, and internationally. Her program currently has 6 graduate student researchers and 12 undergraduate student researchers.
Moderators:
Michelle Martin, Durham Region Health Department – GFSS Organizing Committee Member
Paul Medeiros, Lead, Global Program Development, Consulting & Technical Services, NSF International – GFSS Organizing Committee Member
Session 4: What Your Recipe Book Forgot to Mention – Food Safety in the Home Q&A Register
November 24, 2021 10:30 am - 12:00 pm (EST)
For the first time, the GFSS will be hosting a panel of experts available to answer your (the consumer's) questions!
During the pandemic, at-home food preparation, home-grown produce, and even foraging became new habits, increasing the need for reliable and accurate food safety information from trusted sources.
We welcome you to send your questions in ahead of time via the registration form. There will also be an opportunity to ask questions during the session (via the chat box).
Panelists:
Jim Chan, Certified Public Health Inspector (Canada), Food Safety Consultant
Jim Chan began his career as a Public Health Inspector at Toronto Public Health in 1977 after completing his science degree at the University of Guelph and the Environmental Public Health program at Ryerson University. Jim has 36 years of experience in managing and implementing public health programs/activities and as a media spokesperson on food safety issues. Jim retired from Toronto Public Health in 2013 and became a food safety consultant and continued to speak on food safety issues for various media outlets. In 2014, Jim started teaching a food safety course to public health inspectors at Conestoga College, School of Health & Life Sciences in Kitchener, Ontario, Canada.
Betty Feng, Department of Food Sciences, Purdue University
After earning master’s and doctoral degrees in Food Science from the University of California, Davis, Dr. Betty Feng joined Purdue University in 2018 as an Assistant Professor of Food Safety. Betty’s research program uses a sociological approach to explore cultural, social, and environmental factors that affect food safety behaviors. Her research identifies barriers to understanding food safety risks in consumer kitchens, develops strategies that empower food handlers to make science-based decisions, and increases food safety knowledge and best-practice compliance of both consumers and food handlers.
Betty’s research program has been productive, generating over 30 peer-reviewed journal articles and 10 peer-reviewed extension publications. She has authored over 50 abstracts presented at an array of scientific meetings, and has delivered over 30 invited talks regionally, nationally, and internationally. Her program currently has 6 graduate student researchers and 12 undergraduate student researchers.
Lawrence Goodridge, Leung Family Professor of Food Safety; Director, Canadian Research Institute for Food Safety, Department of Food Science, University of Guelph
After completing a B.Sc. Honours degree in Microbiology at the University of Guelph, Lawrence completed both his M.Sc. and Ph.D. degrees in Food Science with an emphasis on microbial detection of foodborne pathogens, also at Guelph, before leaving for a Postdoctoral Fellowship to continue his training in microbial food safety in the laboratory of Dr. Michael Doyle in the Center for Food Safety at the University of Georgia. Prior to returning to Guelph, Lawrence has held faculty positions at the University of Wyoming and Colorado State University. More recently, he was the Ian and Jayne Munro Chair in Food Safety in the Food Science Department at McGill University. In January 2019, Lawrence joined the Department of Food Science as Director of the Canadian Research Institute for Food Safety, where he holds the Leung Family Professorship in Food Safety.
Dr. Goodridge conducts research related to control and detection of pathogenic microorganisms including bacteria, viruses, and parasites. Dr. Goodridge has published more than 100 peer reviewed journal articles and book chapters and has been awarded more than $25 million in research funding from US, Canadian and international funding sources.
Philippe Saraiva, Professor in Hospitality Management, Event Planning and Culinary Programs, Conestoga College, School of Business & Hospitality
Philippe Saraiva has been cooking since 1979. He was raised and educated in France where he graduated from culinary school. Philippe has been teaching at the Conestoga since 1999.
After years of cooking in various kitchens around the world, Philippe found the need to educate people about food safety. He has also taught at The International Institute of Tropical Agriculture (IITA) Ibadan Nigeria. Philippe is often asked to give his opinion for magazines, radio, and local news about food safety.
Moderators:
Jeremias Cull, Intergovernmental Affairs Manager, Ontario Area, Canadian Food Inspection Agency – GFSS Organizing Committee Member
Kate Thomas, Manager, Foodborne Disease and AMR Surveillance Division (FDASD), Centre for Foodborne, Environmental and Zoonotic Infectious Diseases (CFEZID), Public Health Agency of Canada – GFSS Organizing Committee Member
If you have any questions, please contact:
Dr. Susan Sabatini, Chair, GFSS
Department of Food Science, University of Guelph
ssabatin@uoguelph.ca
