NACS Food Safety Conference

Saturday, October 1, 2022

9:30 AM - 3:30 PM PDT

Available to Buyers and Suppliers

$329 for NACS Show attendees
$499 for NACS Show exhibit staff

(pre-registration required)

Participation in this event qualifies attendees for 5 CEU Credits from the National Environmental Health Association.

Join food safety, foodservice, quality and assurance and risk management professionals for the inaugural NACS Food Safety Conference—the first industry-specific event of its kind for the global convenience retail community.

The agenda is packed with renowned food safety and food safety culture professionals and academia who are experts in their field. This event is tailored to industry professionals who are leading their company’s food safety and safe food handling procedures and protocols.

Objectives

Learn how a company’s food safety culture can support, align and contribute to a company’s vision and mission.
Understand behaviors and how to create interventions aimed at organizational decision makers, professional food handlers, store-level managers and employees: the gate keepers of safe food.
Discover collaborative solutions to today’s safe food handling challenges, including supply chain issues, staffing and training and innovations that can help save time and costs.

Lunch will be provided.

Agenda

Subject to Change

9:30 am – 9:40 am	Welcome Remarks by Dr. Jay Ellingson, chief scientific officer at Kwik Trip Inc. and program moderator
9:40 am – 10:40 am	Why Food Safety Culture? There are well-established food safety and quality protocols and processes within the convenience retail industry. That said, there is also a greater need for leadership to foster a top-down food safety culture that protects and sustains the future of the business. Dr. Lone Jespersen, founder of Cultivate and food safety culture expert, will share exclusive insights on the NACS Convenience Store Food Safety Culture Maturity Model, the first and only global convenience retail industry specific model that advances food safety culture by initially focusing on the leadership level.
10:40 am – 10:50 am	Break
10:50 am – 11:05 am	Ecolab and Retailer Q&A
11:05 am – 12:00 pm	What the Pandemic Taught Us About Safe Food Handling From recalls to managing the food supply, to the role of regulators and in-store food safety training, the global SARS-CoV-2/COVID-19 pandemic has had a massive impact on the food safety system. Dr. Ben Chapman, a professor and food safety extension specialist at North Carolina State University, will discuss what the industry has learned since March 2020 and how we can best prepare for the future. Dr. Chapman is also the project chair of FoodCoVNET, which provides science-based strategies and practices to reduce the public health and economic impacts of COVID-19 on the food sector. He’ll share ongoing research on virus persistence, inactivation and transfer.
12:00 pm – 12:35 pm	Lunch
12:35 pm – 1:45 pm	Session Shawn Stevens, founder of the Food Industry Counsel
1:45 pm – 1:55 pm	Break
1:55 pm – 2:05 pm	Supplier and Retailer Q&A
2:05 pm – 2:50 pm	Global Food Safety Headwinds
2:50 pm – 3:30 pm	What’s Next for Our Companies? Our panel of convenience retail food safety professionals will talk about what’s keeping them up at night regarding food safety within their companies, followed by audience Q&A: Dr. Jay Ellingson, Chief Scientific Officer, Kwik Trip Inc. Nancy Wilson, Director, Quality Assurance, Risk Management & Safety, Wawa Inc. Jeremy Zenlea, Director, Head of Health and Safety, EG America
3:30 pm	Conclusion