A one day seminar at Society of Chemical Industry, 26 February 2003, will hear that food contaminants represent one of the major challenges facing the food industry
Over the last two years there has been a great deal of activity at the European level to develop legislation covering a wide range of chemical contaminants and residues in foods.
Lead, cadmium, mercury, 3-MCPD, dioxins, aflatoxins have already come under scrutiny, and the list is set to grow as knowledge and analytical capabilities advance.
The industry must respond to these challenges and devise a strategy to cope.
It needs to understand the issues and plan ahead for at least the next five years.
This is the theme of a major food safety workshop, scheduled to take place at the Society of Chemical Industry in London on 26 February 2003.
The workshop, 'Food Contaminants Policy - reducing company risk', has been organised by Reading Scientific Services (RSSL) and features an impressive array of expert speakers representing all parts of the industry and government, including the Food Standards Agency (UK and Ireland), retailing (Sainsbury's), manufacturing (Nestle), risk management (RQA Europe, AIG, RSSL) and the media (BBC).
Full details of the programme are reproduced below.
Further information and booking forms are available from Samantha French at RSSL.
Cost for the day is £250 plus VAT.
'Food Contaminants Policy - reducing company risk' at Society of Chemical Industry, 26 February 2003.
Programme 9.15 - 9.45 Registration and coffee.
9.45 - 10.00 Chairman's introduction.
Anthony Bush, CAMedica Consulting.
10.00 - 10.30 Current thinking, future trends and needs - an FSA view.
Steve Wearne, Head of Chemical Contaminants and Animal Feed UK Food Standards Agency (FSA).
10.30 -11.00 Developing a strategy for contaminants in Ireland.
Dr Iona Pratt, Chief Specialist in Toxicology, Food Standards Authority of Ireland (FSAI).
11.00 - 11.30 Questions and discussion.
11.30 - 11.50 Coffee break.
11.50 - 12.10 Environmental Dioxins/PCB's in the food chain- the future prognosis.
John Fursman, Marchwood Scientific Services. 12.10 - 12.45 Meeting the challenges at EU level.
Rupert Roschnik, Deputy Head of Corporate Quality, Nestle Switzerland. 12.45 - 1.45 Lunch.
1.45 - 2.20 Ensuring safety -developing a strategic plan.
Alec Kyriakides, Head of Product Safety, Sainsbury's Supermarkets.
2.20 - 2.55 Contaminants - A food industry perspective.
Andy Crimes, Regulatory Affairs Manager - Contaminants, Unilever R and D, Colworth.
2.55 - 3.15 Tea.
3.15 - 3.35 Responding to the challenges -providing the analytical solutions.
Jacinta Murphy, General Manager Business Development RSSL.
3.35 - 3.55 Planning and effective management of a product recall.
Dan Cahill, Director, Business Development, RQA Europe. 3.55 -4.15 Risk solutions: how to stop a crisis becoming a disaster.
Jon Hughes Corporate Manager - Crisis Management AIG (Europe).
4.15 - 4.45 Reporting food issues - can we trust the media? Nicola Carslaw, BBC News, Consumer Affairs Correspondent. 4.45 - 5.00 Questions and summing up - Chairman.
