26 Jun

CIEH Food Conference: Safety in a changing landscape

Early Bird Prices: CIEH Member: £136 | Affiliate member: £236 | Non-member: £236
Standard Prices: CIEH Member: £189 | Affiliate member: £289 | Non-member: £289

15Hatfields, Chadwick Court, London, SE1 8DJ

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CIEH Food Conference is a must-attend event for all food safety professionals to network and keep abreast of the latest policy changes and food industry trends. The conference programme will feature a series of thought-provoking panel sessions and informative presentations, as well as provide you with updated guidance and good practice.

Along with past CIEH Food Conferences, you will have a unique chance to attend interactive workshops and gain practical insights into the most current areas of food safety and regulation.

This year’s key topics include:

  • Countdown to Brexit: Regulating Our Future update
  • The new guidance on acrylamide mitigation in food
  • Novel Foods Regulation: changes in approval of novel foods
  • Food, Brexit and Northern Ireland: critical issues

Programme

Testimonials

“I had been looking forward to this conference for some time and was not disappointed.” - Food Safety Trainer

“Excellent day. I found the speakers from the private sector very refreshing. One of the best food events I have attended.” - Health & Safety Advisor

CPD: 5 Hours

Alison Sharper


Alison Sharper joined Campden BRI in October 2007 and is the Principal Food Law Adviser within the Food Law Advisory Team. Alison is responsible for the provision of information, advice, training and consultancy on EU and UK food legislation issues to Campden BRI’s member companies. Alison who is a food science graduate from Nottingham University has over 23 years of food legislation experience gained within the food consultancy area. Alison has written a blog for the Campden BRI website on the new novel foods Regulation and also contributed to other publications on this subject area.

Darja Dobermann


Darja Dobermann, PhD Researcher in Nutrition, University of Nottingham & Rothamsted Research works at the intersection of her key research interests: maternal and child nutrition, malnutrition interventions, entomophagy and low-input sustainable aquaculture. She is examining nutritional levels of black crickets (gryllus bimaculatus) and black soldier fly larvae (hermetia illucens) as food and feed. Trials with crickets aim to improve their survival on bio-wastes; trials with black soldier fly larvae are looking at their use to reduce manure waste and to improve traditional low-input fish feed. Darja also works on a joint project, with Charlotte Payne at the University of Cambridge and funded by the Barilla Centre for Food and Nutrition. This project aims to develop a way of breeding shea caterpillars (cirina butryospermi) domestically; the caterpillars are a prized food source in Burkina Faso. Before starting these PhD studies, Darja completed an MSc in Research Sociology (Distinction) at the University of Edinburgh and a BA in Psychology (Honours with Distinction) at the University of Victoria. Her experience in social sciences provides keen insight into how best to implement interventions within local communities. Darja is also a director of the Woven Network CIC, a UK community interest company that aims to support businesses and academics working on insects for food and feed.

Dawn Welham


Dawn Welham FCIEH was appointed President-Elect of CIEH in July 2017 and, following a 30-year career, comes to the role with an in-depth knowledge of the fresh food, grocery and retail sectors covering product development, store operations and global supply chains. Having first joined CIEH as a member in 1987, Dawn’s last role was as Technical Director for Authenticate IS, a supply chain mapping service, having joined from SAI Global, a multi-national risk management consultancy with head offices in Sydney, Australia where she was Global Technical Director. Most of Dawn’s career was spent working with Asda Walmart as Technical Director which covered the whole of the supply base and operational food compliance. Prior to this role, Dawn served as Asda’s Head of Trading Law focusing on the operational side of the business. Dawn started her career with Wakefield Council where she stayed for 12 years.

Giles Chapman


Giles Chapman, Head of Intelligence, National Food Crime Unit Giles is currently Head of Intelligence in the FSA’s National Food Crime Unit. He joined the team, shortly after its inception, in 2015 and his work to date has included the delivery of world-leading, insightful intelligence analysis, exploring and explaining the food crime threat. Prior to joining the NFCU, Giles worked for over a decade for the Metropolitan Police exploring a wide variety of serious criminality. He has a young family and lives in London.

James Flynn


James Flynn, CTO and Founder, Primority Ltd. is a Food Safety Consultant and Software Technologist specialising in Food Safety Management systems. He has over 25 years’ experience helping food businesses solve key food safety management problems. James is the developer of the popular HACCP Now software and the architect behind Primority Ltd’s new cloud solution 3iVerify. He is also a Co-Founder of Global Food Blockchain Initiative (GFBI), where he is the Software Technology Lead. GFBI’s goal is to work with industry and academic leaders to bring together all players in the food supply chain and to understand how Blockchain technology can be used to transform food safety and transparency in food supply chain operations.

Michael Jackson


In November 2017, Michael Jackson was appointed to the position of Head of Regulatory Standards and Assurance working full time on the FSA’s Regulating Our Future Programme. Michael is leading the teams developing the new target operating model for food law regulation in England, Wales and Northern Ireland and is Chair of the Professions Expert Advisory Group. Prior to moving to this programme Michael was Head of Local Authority Policy and Delivery within the FSA’s Northern Ireland office. Michael obtained an Honours Degree in Environmental Health from the University of Ulster in 1985 and has worked for over thirty years in the NI public sector, predominantly in the area of food safety. Prior to joining the Food Standards Agency he worked in Belfast City Council where he managed the Food Safety Team.Michael is a Member of the Chartered Institute of Environmental Health.

Sterling Crew


Sterling Crew FCIEH FRSPH FIFST is an EHP and Strategic Advisor at the Shield Safety Group, and sits on boards at the Global Food Blockchain Initiative, Campden BRI and Eurofins. He has 35 years’ experience of working in the field of international food safety, governance, communication and regulation. He started his career in local government before a successful track history in retailing with Marks and Spencer and Tesco. He has also worked in the branded environment for Coca Cola and Disney and two manufacturers. Sterling’s experience as a regulator, retailer, brand owner and manufacturer has given him a unique perspective of the challenges in the global food supply network.

Tony Lewis


Tony Lewis FCIEH is a Chartered Environmental Health Practitioner and is Head of Policy for CIEHh. Tony leads on the development, dissemination and promotion of CIEH’s policy campaigns in support of all aspects of environmental health professional practice. Tony played a leading role in the development of the Regulators Development Needs Assessment framework, the Public Health Skills and Knowledge Framework and has served as a Director of the UK Public Health Register. He is currently a member of numerous Government steering groups and committees. Prior to joining CIEH, Tony had a long history as an environmental health based academic at numerous UK and overseas Universities including Manchester Metropolitan University, Nottingham Trent University, the School of Public Health Medicine at Nottingham University, Homerton School of Health Sciences at Cambridge University and the University of Surrey.

Tracey Smith


Tracey Smith works for the Chemical Contaminants and Residues Policy team at the Food Standards Agency. She is responsible for process contaminants, such as acrylamide and furans, and inorganic environmental contaminants, such as mercury, lead and arsenic. Tracey has worked for the FSA for 11 years, previously working within foodborne disease control, managing the strategic Listeria reduction plan and the delivery of open Policy making on the interests of vulnerable consumers in relation to food. Tracey has been involved in a number of workstreams at the FSA, including microbiological safety, the management of the Safer food, better business (SFBB) programme, helping small and medium sized food businesses comply with food safety regulations, HACCP and the delivery of food safety training for small food businesses in the run up to the 2012 Olympics. Prior to gaining an MSc in Food Safety and Control at London South Bank University and joining the FSA, Tracey worked in the catering industry.

ETI logo

Electronic Temperature Instruments Limited (ETI) offer a range of HACCP compliant temperature monitoring solutions, all of which have been designed and built to withstand the demands of today’s busy commercial kitchen. Trading for 35 years, ETI has developed a reputation throughout Europe and increasingly worldwide, as a leading manufacturer and supplier of quality and value for money instrumentation for a wide range of catering applications. Our flagship product the Superfast Thermapen 4 will be on show together with a range of hand held catering thermometers, data-loggers, probes and associated temperature recording and monitoring equipment.

NSF International logo

NSF International is dedicated to being the leading global provider of public health and safety-based risk management solutions. NSF provide all the essential services you need to help satisfy all the demands of your customers, regulators and consumers in terms of ingredients, provenance, production processes, welfare and ethical issues, and specific claims. We can also cover your health & safety and fire safety needs. If your business is involved in producing, manufacturing or selling food and drink, NSF International is here to help you ensure your products and premises are compliant, safe and quality assured.

Purified Air logo

Since 1984, Purified Air has been striving to find the best and most cost-effective way to filter and control the oil, smoke, grease and odour produced by commercial kitchens by providing bespoke systems dependant on the type of food, the type of cooking process and the volume of air being extracted through the exhaust. By working with these variables, we are able to design and supply some of the best commercial kitchen exhaust filtration and odour control systems in the world. These systems are supported by our nationwide service and maintenance division which completes over 8000 visits a year.

Wasp Bane logo

WaspBane provides free and unique IWM training to pest controllers and environmental health officers. Integrated Wasp Management properly implemented can reduce wasp stings by over 99%. It is a sad indictment of health and safety management that tens of thousands of Outdoor Food Outlets are allowed to pay scant regard to the risk posed to human health from wasps. Integrated Wasp Management properly implemented can reduce wasp stings by over 99%. Replicating this at all OFOs, would literally save the NHS hundreds of thousands of primary care visits, countless thousands of hospital admissions and an un-quantified but likely to be vastly significant number of miss diagnosed wasp sting induced heart attacks. WaspBane provides free and unique IWM training to pest controllers and environmental health officers.

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