Panel 1: Food Safety – Managing the impact on people and profitability

Food safety doesn't begin at the grocery store or in the kitchen. It begins on the farm.

Four top executives from the Retail, Food & Beverage and Food Service industries will be sharing with the audience their experiences and challenges managing food chains.

Regulation and food borne crises are the most critical areas affecting people and business – they can kill both. In spite of significant producer efforts, ongoing research and regular surveillance, outbreaks of foodborne illnesses continue to occur.

The speakers on this session come from different steps in the food production and distribution value chain. Their jobs as industry experts are to find ways to prevent issues from arising, and collaboration in a planned and continuous manner is a big part of the solution.

Some of the questions that will be raised and answered are:

  • How are these business leaders, charged with building sustainable, long range business plans, adapting the new food safety regulation and operational challenges into their commercial offers?

  • How can Food Service and Catering Operators ensure perfect food quality at the point of consumption?

  • What are some ground rules or key assumptions that all business leaders should be making about food safety and its implementation on their business models?

  • How do companies measure the impact of their investments in food safety and infection control in their P&Ls? What is the expected return?

 

Panel 2: Labour Safety - The virtuous circle of efficiency and safety

Workplace safety & health is a category of management responsibility in places of employment. To ensure the safety and health of workers, managers must establish a focus on safety that can include elements such as:

  • leadership and commitment;
  • safety processes, procedures, and practices;
  • safety program audits;
  • safety tracking & metrics.

The session will also focus on Infection Control in the workplace. Employers are obliged to provide a safe workplace for their employees, including the provision of adequate infection control procedures and the right equipment and training.

Infectious agents can be spread in a variety of ways and the basis of good infection control in the workplace is to assume that everyone is potentially infectious.

Five executives from the Facility Management, Food Service, Healthcare and Hospitality industries will be addressing the audience and debating about their goals, systems and the way they minimise the risks associated with managing people.

  • One key risk area is the health and safety of a company's employees, of its contractors and members of the public, who may be affected by its activities. How do business leaders today evaluate emerging risks and threats to these constituencies and implement long range strategies to address them?

  • How do leading companies monitor their arrangements for controlling health and safety risks?

  • What are the most innovative procedures that leading companies are designing to maintain healthy workplaces?

  • Healthcare Associated Infections and the transmission of other pathogens in more common workplaces are risks that need to be mitigated to provide a healthier standard of living. What are the most innovative practices that leading experts are developing for this?