Health Canada, the CFIA and FDA are introducing wide-ranging regulatory changes. Previously unregistered sectors will be required to comply. Plus, with changes coming to the Nutrition Facts Table and Front-of-Label packaging, it is crucial that you understand the impact on your company. Ensure you are prepared in time for compliance deadlines. Hear from Health Canada directly, and take away strategies to:
Don’t miss this opportunity to find out what you need to do to comply with the new rules! Reduce the impact the changes will have on your organization – register today!
Tom Graham is the Director of the National Inspection Division in Operations Branch for the Canadian Food Inspection Agency (CFIA), and has worked for the Federal government for over 30 years.
Tom is one of Canada’s leading experts in Hazard Analysis Critical Control Point (HACCP), Food Safety Enhancement Program (FSEP), and is responsible for the development of the Regulations for Mandatory HACCP and the Compliance Verification System (CVS) policies for Canada.
In his current role, Tom leads three teams established in Imports, Inspection and Business Analysis and Planning that are responsible for and support the operational delivery of CFIA Inspection activities for food, animal health and plant health.
Dr. Rebecca Buckner works for the U.S. Food and Drug Administration’s Office of Foods and Veterinary Medicine, where she is a policy advisor on the FDA Food Safety Modernization Act (FSMA) to the FDA Deputy Commissioner for Foods and Veterinary Medicine. Prior to her current role, Dr. Buckner was a Food Technologist with FDA’s Center for Food Safety and Applied Nutrition (CFSAN) for 10 years. Her areas of expertise at CFSAN included policy development on product/pathogen pairs such as shell eggs and Salmonella Enteritidis, ready-to-eat foods and Listeria monocytogenes, and foods and agents causing transmissible spongiform encephalopathies (TSEs) such as bovine spongiform encephalopathy (BSE) and chronic wasting disease (CWD).
Vaneska Mattos is the Director of Quality Assurance and Food Safety for Tim Hortons.
Vaneska holds a Master of Business Administration from Fundação Getulio Vargas – Brazil and a Bachelor of Science in Food Processing Engineering from Unicamp – Brazil. She has more than 18 years of diversified experience within the food manufacturing industry sector, specializing in food processing; quality management systems; food safety; continuous improvement and lean manufacturing. She has worked with prominent multinational corporations, including nine years with Unilever, one of the world’s largest consumer products companies.
At Tim Hortons, Vaneska is responsible for quality and food safety management. Her main focus is developing and maintaining plans and programs for advancing food safety and quality, and implementing proactive tools and systems to enable outstanding quality of products and services. She leads QA risk assessment and mitigation strategy for the Tim Hortons supplier network, distribution centres and vertically integrated partners.
Robert Trudel has been a food professional ever since a young teenager working in restaurants and hotels in multiple roles. In his current role as Director of Quality Assurance at Bento Sushi, Robert’s main focus is developing and implementing advanced training initiatives, food safety and overall quality of product. He also oversees 400 plus onsite locations and double that in DSD locations as well as 6 factories spreading throughout Canada and the USA. He works closely with both the CFIA and FDA as most of the current factory facilities are registered in both countries. Prior to his current role at Bento Sushi, Robert was the Food Safety Manager for the Woodbine Entertainment Group where he implemented a food safety program and various control measures to ensure product safety. He also was the plant manager at the Milton Cook Chill facility (Maplehurst Corrections Facility) where it then produced 6000 plus meals daily for inmates as far as Ottawa. He has held numerous Executive Chef roles for a variety of Hotels and Restaurants over the years and continues his passion for food and enjoys that everyday is a new day to learn.