7th national food safety and quality summit - face-cii.inface-cii.in/sites/default/files/2015/10th...

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10th CII National Food Safety and Quality Summit

1 December 2015, The Lalit, New Delhi

2 December 2015, India Habitat Centre, New Delhi

Integrating Global Perspectives on Food Safety and Quality for Enhanced Consumer Safety

Proposed Program Structure

1110 - 1130 Hrs Tea / Coffee

1000 – 1005 Hrs Lamp Lighting

1005 – 1010 Hrs Opening Remarks Mr Piruz Khambatta Chairman, CII National Committee on Food Processing & Chairman & Managing Director, Rasna Ltd

1010-1020 Hrs Theme Address Mr Vivek Bharati Chairman, CII Task Force on Food Regulatory Affairs & Executive Director, Pepsico India Holdings Pvt Ltd

1020-1030 Hrs Address on “The Paradigm Shift

from Product Approval to Ingredient

Approval with and Beyond the

Boundaries of Horizontal and

Vertical Standards”.

Dr V Prakash Distinguished Scientist of CSIR – INDIA & Hon. Director of Research, INNOVATION and Development, at JSS – MVP & Chair, Scientific Panel on Nutraceuticals, Nutritionals, Functional Foods and Dietary Supplements, FSSAI, Govt. of India

1030-1040 Hrs Special Address on “Food Safety -

Role of the Food Processing

Industry”.

Mr. Jagdish Prasad Meena, IAS Additional Secretary, Ministry of Food Processing Industry, Government of India

1040 – 1050 Hrs Special Address on “Capacity

Building to Prevent Food Borne

Illness”.

Mr Bhanu Pratap Sharma, IAS Secretary, Ministry of Health & Family Welfare, Government of India

1050 – 1105 Hrs Inaugural Address Shri Ram Vilas Paswan* Hon’ble Minister of Consumer Affairs, Food & Public Distribution, Government of India

1105-1110 Hrs Concluding Remarks and Vote of

Thanks

Mr Ravi Mathur Chairman, CII Expert Group on Food Safety & Quality & CEO, GS1 India

1000 – 1110 Hrs Inaugural Session

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Stringent Food Safety Regulations of Developed Countries are continuously penetrating the high value

food market and increasing international competitiveness. Understanding Food Safety perspectives

and regulations of these developed countries are essential for developing countries would help design

regulatory standards appropriate for enhancing market access, strengthen current food safety system

and adapt global best practices.

The following session will create a platform to understand various International Regulatory Regimes

that can help in strengthening the food safety system in India. The deliberations will also help identify

synergies between countries and opportunities for better trade.

1245-1345 Hrs Lunch

1130-1135 Hrs Session Chair Mr Sanjay Dave* Chairman, CII Steering Committee on Surakshit Khadya AbhiyanTM

1135-1150 Hrs USFDA Perspective Dr Mathew T. Thomas Director, USFDA - India Office Dean Rugnetta Deputy Director, USFDA - India Office

1150-1205 Hrs EU perspective Mr. Wojciech Dziworski First Secretary Trade and Economic Affairs Delegation of the European Union to India

1205-1220 Hrs Global Food Vision- Full Chain Transparency.

Mr Patrik Jonasson Director, Public Policy International, GS1

1220-1235 Hrs Asia Perspective Shri. Aditya Jain Manager, QA National Dairy Development Board (NDDB)

1235-1245 Hrs Q&A Session

1130-1300 Hrs International Perspectives: Food Regulatory Regime

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Effectiveness of Food Safety system are ensured through strengthening of surveillance, monitoring and

enforcement to assure Safety, Hygiene and Quality. There is a need to create a policy environment

where domestic and international trade is facilitated by pragmatically enforcing Food Safety

Regulations, science based standards and compliance through assessment. At the same time, Industry

bears the primary responsibility of implementing safety standards in a self-regulation mode by investing

in resources, systems and procedures to put the standards into practice.

This session encompasses an elaborate discussion on framing and implementing Food Safety

standards in India with due consideration to key issues like Claim veracity procedures, Harmonisation

of food additives, geo – climatic and socio-economic considerations to design Food Safety standards

with focus on best in class laboratory infrastructure for reliable food analysis and testing.

1345-1350 Hrs Session Chair Dr S K Saxena Director, Export Inspection Council

1350-1405 Hrs Analytical challenges in setting Food Safety and Quality regulations: Need for capacity building among FBO's and Government.

Dr. Lalitha R. Gowda Member, Food Authority, Food Safety and Standards Authority of India

1405-1420 Hrs “Geo-Climatic” and “Socio-Economic” Consideration in Designing Food Safety Regulations- Indian Perspective.

Mr T S Vishwanath Principal Advisor, APJ-SLG Law Offices

1420-1435 Hrs Exposure Assessment of Food Additives.

Dr V Sudershan Rao Scientist E, Deputy Director, National Institute of Nutrition

1435-1450 Hrs Benchmark Laboratory Infrastructure for Food Analysis and Testing.

Dr K M Chacko Director, Shriram Institute of Industrial Research

1450-1500 Hrs Q&A Session

1345-1500 Hrs Key considerations for Framing and Implementing Food Safety

Standards in India.

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A Science based approach to Risk Assessment, Risk Management and Risk Communication is the

crux of ensuring Product and Consumer Safety. Each country has its own set of inherent concerns and

strengths and there is learning from the Regulations of each of them. An intelligent mix of the

methodology of Risk Assessment of Chemical Contamination, Predictive Modelling for Micro biological

Safety and Science based Consumer Communication on food contaminants will help a country review

its own Risk analysis and Risk Communication systems and identify sustainable solutions to make them

more robust and trade friendly while also maintaining consumer safety holistically. Some of the key

aspects of such approaches are being deliberated in the following session

1500- 1505 Hrs Session chair Dr Nimish Shah Director, SEAC, Unilever R&D

1505-1520 Hrs Fru Wash Technology- Innovative Management of risks in fruits and vegetables.

Prof. H.M. Chawla Chemistry Department IIT Delhi

1520-1535 Hrs Scientific Approaches for Microbiological Safety of Foods.

Dr. Sandhya Shrivastava Bhavans’ Research Centre University of Mumbai

1535-1550 Hrs Scientific approaches to Risk Assessment in Beverages.

Mr. Shaminder Pal Singh Director Scientific & Regulatory Affairs PepsiCo India Holdings Pvt. Ltd.

1550-1605 Hrs BRC Global Standards Building Safer Supply Chains.

Mr Mark Proctor CEO, BRC Global Standards

1605-1610Hrs Vote of thanks

1610 – 1630 Hrs Tea Break

1500-1610 Hrs Scientific approaches to Risk assessment and Communication for

Consumer safety.

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Panel discussion: Suggested outlines “5 year roadmap to food safety 2020 by integrating Global Perspectives for enhanced consumer safety.”

Science based risk assessment in India

Food Safety design innovation

Capacity building among food business stakeholders.

Technological advances in food safety mitigation.

Consumer connect in food safety regulation.

Session Moderator Mr Mayank Jalan Co-Chairman, CII National Committee on Food Processing & CII National Dairy Committee & Managing Director, Keventer Agro Ltd.

Special Address Shri Prabhas Kumar Jha* Additional Secretary & Financial Advisor Ministry of Consumer Affairs, Food & Public Distribution Govt. of India

Theme Address Ms Anuradha Prasad Joint Secretary, Ministry of Food Processing Industries, Government of India

Panel Members Mr. K V Satyanarayana, IAS Commissioner – Food Safety Government of Andhra Pradesh

Dr Mrinalini Darswal, IAS* Commissioner of Food Safety, Department of Food Safety, GNCT of Delhi

Dr. Joseph I Lewis Consultant Food Safety and Standards Authority of India

Mr. Siva Nagarajan Chairman, CII National Committee on Dairy & Managing Director, Mother dairy Fruit & Vegetable Pvt Ltd

Mr. Murali Parna Chief Executive Officer (CEO) Sagar Ratna Restaurants Pvt. Ltd

Mr. Ashim Sanyal Chief Operating Officer, Voluntary Organisation in Interest of Consumer Education

1630-1730 Hrs The Panel discussion on Integrating Global Perspective to draw a

Food Safety Roadmap for enhanced Consumer Safety in India by

2020

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Awards Night

CII National Award for Food Safety 2015 Suggested Program

1815 –2000 Hrs AWARD CEREMONY

1815 – 1820 Hrs Opening Remarks Mr. Piruz Khambatta Chairman, CII National Committee on Food Processing & Chairman & Managing Director, Rasna Ltd

1820 - 1830 Hrs Address: Striving for Food Safety Excellence with Surakshit Khadya Abhiyan

Mr. Mayank Jalan Co-Chairman, CII National Committee on Food Processing & CII National Dairy Committee & Managing Director, Keventer Agro Ltd

1830 – 1840 Hrs Special Address Mr. Shyam Bahadur Khadka*

FAO Representative to India

1840 – 1850 Hrs Keynote Address Mr Ashish Bahuguna Chairperson, FSSAI, Government of India

RECOGNITIONS & FELICITATIONS

1850 – 1920 Hrs Commendation Certificates & Award Trophies

Mr Ashish Bahuguna / Mr. Piruz Khambatta

1920 – 1930 Hrs

Awards Committee and Jury Felicitation

Mr Ashish Bahuguna

1930- 1935 Hrs Certificate Distribution of IIT-CII Food Professional Course Batch 3

1935 - 1955 Hrs Senior Assessors / Assessors Felicitation

Mr Piruz Khambatta Mr Vivek Bharati Chairman,

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CII National Taskforce on Food Regulatory Affairs & Executive Director, PepsiCo India Holdings Pvt Ltd Mr Ravi Mathur Chairman CII Expert Group on Food Safety & Quality & CEO, GS1 India

1955 – 2000 Hrs Vote of Thanks Ms. Meetu Kapur Executive Director, CII- Food and Agriculture Centre of Excellence

2000 Hrs Dinner

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Master Classes on Food Safety and Quality

2 December 2015, New Delhi

0930-0932 Hrs Lamp Lighting

0932-0935 Hrs Welcome Address Ms. Meetu Kapur Executive Director, CII- Food and Agriculture Centre of Excellence

0935-0950 Hrs Inaugural Address Dr. Ajit Kumar

Vice Chancellor,

NIFTEM

0950-0955 Hrs Vote of Thanks Ms. Indrani Ghose Strategic Adviser – Food Safety & Quality Confederation of Indian Industry

0930-0955 Hrs Inaugural Session

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1000 – 1315 Hrs (Parallel Workshops)

The role of advancements in analysis of Food Safety Hazard elements cannot be over emphasized in

its role in defining new standards and the ability to minimize the risk and providing a more scientific

platform for Risk Assessment. Elsewhere globally Mathematical models are being adopted for Microbial

Safety prediction in its manifestation as a hazard in a given population basis various ecological and

geoclimatic conditions. Advancements in ability to detect very low levels of toxins and residues have

led to new standards being set in Europe especially considering the standards of Aflatoxins,

Ochratoxins etc, and have thrown challenges to Food Exporters to EU in terms of capability building

through improved infrastructure, implementation of GAP (Good Agricultural Practices), capability in

terms of detection, traceability throughout the supply chain.

At the same time as WTO signatories there is an ever increasing demand for harmonized food testing

methodologies which have a defining role in Risk Assessment. Industries are constantly on the lookout

for rapid yet cost effective accurate analysis tools, which can be deployed at various stages of

processing in supply chain to control hazards to an acceptable level and hence understanding global

advances in such tools and techniques for elements such as GMO, Allergens, Toxins and Residues

are critical to capability building. This master class aims at bringing global and Indian experts to show

case to the participants some practical examples which have been commercialized in developed

countries.

1000– 1010 Hrs Opening Remarks Dr. Ranjan Mitra President Elect, Indian Chapter of AOAC International

1010 – 1040 Hrs Importance of Sample Preparation in Food Analysis: Chemical residues & Microbial Pathogens

Mr Stuart Ray Technical Director, Seward UK

1040 – 1110 Hrs Technological Advances in Detecting Microbial Hazards in Food

Dr Rahul Warke Director-R&D Microbiology, HiMedia Laboratories Pvt. Ltd

1110 – 1140 Hrs Advances in Analytics of Chemical

Hazards in Food.

Dr. Manoj Pillai Director - Application Support(India), SCIEX

1140 – 1200 Hrs Tea Break

1200 – 1230 Hrs Rapid Allergen/GMO Detection

Techniques.

Mr. Prashanth Chiliveri VIMTA Lab

Master Classes on Advances in Food Safety Hazard Analytics.

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1230-1300 Hrs Regulatory Insights on Harmonization of

Food Testing Protocols

Dr Ranjan Mitra President Elect, Indian Chapter of AOAC International

1300-1310 Hrs Q&A Session and Summary Session Chairman

1310-1315 Vote of thanks CII Counsellor

1315-1400 Hrs Lunch

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1000 – 1315 Hrs (Parallel Workshops) While it is well established that Hygiene practices impact Food Safety often one witnesses varied

degree of compliance with reference to Hygienic best practices with reference to guide line standards.

Globally best practices are being recommended by Retailers or Grossers such as BRC standards or

GMA standards on practices to implement food safety standards in the supply chain or even

recommending best practices for abatement of infectious diseases caused by Salmonella. More

prominence is being provided for designing equipment’s with global standards for hygienic design and

organizations such as NSF have been constantly assessing and certifying equipment’s for their

hygienic design. Advances in personal practices with better understanding of science can prevent the

serious issue of cross contamination which are mainly people dependent. At the same time the

impounding threat of detergents and chemicals and their residues have lead to advancement in

cleaning chemicals and detergents more effective and safe for operations, however, their best effects

are realized only by adopting best practices in Cleaning, Hygiene and Sanitation. This master class

aims at showcasing some of the standards recommended by organizations such as BRC; GMA,

Chemical detergent and service providers, and NSF on their certification process for Hygienic

equipment design, for the benefit of SME’s and MSME’s and startup’s to adopt the best practices from

the inception.

1000– 1010 Hrs Opening Remarks Mr. Ganesh Kamath Associate Director , Corporate Quality Kellogg India

1010 – 1035 Hrs Primary Salmonella Control Area ( PSCA) a GMA’s recommendation ( Grossers Manufacturing Association of USA)

Dr. Vandana Gadre Mondelēz International

1035 – 1100 Hrs Principles of Food Safety Equipment

Design

Ms Jyoti Bhasin Regional Director, NSF International

1100 – 1125 Hrs Principles of Hygienic Equipment

Design Dairy Case study

Mr A Subramani GM-Quality Assurance, Mother Dairy Fruit and Vegetable Pvt Ltd

Master Classes on Global Best Practices in Hygiene as a Pre-Requisite in

Accomplishing Food Safety

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1315-1400 Hrs Lunch

1125-1145 Hrs Tea Break

1145 – 1210 Hrs Science behind detergents and

cleaning agents. Designing a right Mix

for your Business.

Mr. P.C. Anil Kumar Head - Food Safety and Hygiene, Sealed Air India Pvt Ltd

1210-1235 Hrs ’Golden Six’: a sustainable program to

build Pre-requisites program culture in

your factory.

Dr. Ganesh Kamath Associate Director , Corporate Quality, Kellogg India

1235-1300 Hrs Best in Class Personal Hygiene

Practices for Safe Food Realization

Dr TSR Murali

Chief Research and Development Officer,

Mother Dairy Fruit & Vegetable Pvt. Ltd

1300– 1310 Hrs Q&A Session and Summary Session Chairman

1310 – 1315 Hrs Vote of thanks CII Counsellor

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1400– 1745 Hrs (Parallel Workshops) With the aim of raising awareness levels, promoting Food Safety Practices and recognising role models,

with a view of upgrading Indian food companies in the MSME, SME and Large scale sectors to world

class levels, Confederation of Indian Industry in partnership with its stakeholders & knowledge partners

is offering the CII Food Safety Award since 2010. Various categorical awards are given to different

participating companies for their outstanding performance in Food Safety. Getting acquainted with the

journey of these companies to Food Safety Excellence can be highly motivating. Therefore the

subsequent master class focusses on sharing the best practices followed by CII Food Safety Award

Winners along with deliberation on emerging trends and standards related to food safety and quality.

1400 – 1415 Hrs Opening remarks Mr. Muralidhar Pundla Director –Quality, The Akshaya Patra Foundation

1415 – 1450 Hrs Total Continuous Improvement approach of Banaskantha Dairy Unit of Amul, towards Food Safety & Quality Excellence: A Journey & case study

Dr. Prahlad Vaghela Manager (QMS), Banas Dairy, Banaskantha District, Cooperative Milk Producers Union Limited

1450 – 1525 Hrs Hindustan CocaCola Beverages Pvt. Ltd.

Mr. Amer Hussain Factory Manager, Hindustan CocaCola Beverages Pvt. Ltd. Ameenpur

1525 – 1600 Hrs

Change Management Initiatives for Food Safety & Quality Excellence: A Fritolay Journey

Mr. Rinkesh Satija

Associate Director, SC Operations, Kolkata Plant PepsiCo India

1600 - 1605 Combined Q&A

1605 – 1615 Hrs Tea break

Master Class on Journey to Food Safety Excellence: Case Studies by CII National

Food Safety Awards Winners.

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1615 -16:50 hrs Cargill India Limited Kutch

Mr. Ganesh Kulkarni

Head,

Technical Services,

Cargill

1650- 1730 Hrs Challenges and Opportunities in ensuring Food Safety and Nutrition in Mass catering as part of Mid Day Meal Scheme: A journey of Akshayapatra Foundation

Mr. Muralidhar Pundla Director –Quality, The Akshaya Patra Foundation

1730- 1740 Hrs

QA Session & Summary Session Chairman

1740- 1745 Vote of thanks CII Counsellor

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1400– 1745 Hrs (Parallel Workshops) Around 3,51,000 deaths are reported globally due to food poisoning. Deaths due to Salmonella and

E.coli account to nearly 20% of such deaths. At the same time the common prevalence of these

organisms in the environment and their relative ability to adopt to changed environment make them

difficult to handle and only better awareness, education to the masses and tracking incidences through

surveillance system are among the many tools in combating with Food Poisoning related deaths. Such

efforts in developed countries such as US along with other control measures have seen a steady

decline in reported food borne illness from around 72 million a decade ago to 48 million in recent times,

with associated death dropping from 5000 to 3000 recently. Food Safety alert systems of USFDA and

the RFSA system of EU are some of the global examples of mass communication for improved

awareness. In India credible rapid food poisoning alert systems and the related statistics are absent

and is a work in progress from the regulator. Apart from rapid alert systems, for better consumer safety

many a new technologies have emerged such as Temperature sensitive labels for foods sold in cold

chain and also intelligent packaging which either deflate or change color or puff up due to lack of seal

integrity. Also the advanced consumer organizations and Governments aim at communication on

healthy practices to consumers and house olds on safe practices of cooking or management of foods

in various temperature along with hygiene tips on storage of foods in normal and refrigerated

environment. USFDA releases periodically tips to house holds on some of the above practices.

Together with these systems implemented as a best practice both in individual organization or adopted

as national standards , for a country like India with near 1.3 billion population and with an estimated

statistics of deaths due to food poisoning extrapolated basis the prevalent Food Safety Alert systems

of US, EU , Australia and Canada, at a staggering 0.29 billion*

The endeavour of this Masterclass is to bring in awareness among the government, NGO’s, consumer

organizations, industries and consumers alike to some of the best practices on specifics cited above.

(*The statistics used for prevalence/incidence of Food poisoning are typically based on US, UK,

Canadian or Australian prevalence or incidence statistics, which are then extrapolated using only the

population of the other country. This extrapolation calculation is automated and does not take into

account any genetic, cultural, environmental, social, racial or other differences across the various

countries and regions for which the extrapolated Food poisoning statistics below refer to Ref.:

www.rightsdiagnostics.com)

1400 – 1415 Hrs Opening remarks.

1415-1450 Hrs Market Surveillance for Food Safety : Case

study on Trans Fats at Delhi NCR

Dr Suparna Ghosh-Jerath

Associate Professor,

Indian Institute of Public Health

Master Classes on Innovative Tools and Techniques for Food Safety Forewarning.

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1450- 1525 Hrs

Temperature Sensitive Labels in Cold

Chain: A Tool for Food Safety Forewarning.

Mr Marko Arola

Chief Executive Officer,

Tempix AB, Sweden

1525- 1600 Hrs Opportunities and challenges in food packaging for Food safety.

Mr Somnath Chatterjee

Head of Packaging,

Britannia Industries Limited

1600-1605 Hrs Combined Q&A

1605-1620 Hrs Tea Break

1620 -1655 Hrs Fruwash Technology Mr. H M Chawla

Professor, Chemistry Department,

IIT Delhi

1655 – 1730 Hrs Food Safety Forewarning: Food safety and hygiene practices of food handlers: A case study of Delhi street food vendors

Dr. Eram Rao

Associate Professor,

Dept of Food Technology,

Bhaskaracharya College of

Applied Sciences,

University of Delhi

1730- 1740 Hrs QA Session & Summary Session Chairman

1740- 1745 Hrs Vote of thanks CII Counsellor

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