As the food business sector develops so does the risk profile. Industry will need new equipment and technology that cope with the increasing focus on efficiency and economy. They will need new ingredients to meet the desire of new tastes, less salt, sugar and preservatives to meet the increasing focus on health and freshness. All of this will affect the entire food supply chain and the food safety risk. What are the risks, what challenges are the industry facing, and how can we overcome them? Food safety is one of the areas where we do not compete. The entire food supply chain have to work together in order to face the challenges. With this seminar, we aim to bring together engineers, industrial professionals and managers operating in the global market to exchange and share experiences related to these questions. The seminar is a cooperation between Aquatic Concept Group, Aquatic Consult and Marel.

TARGET GROUPTarget group are managers and decision makers within production, technical, purchasing, quality and hygiene in the food industry.

Consumers will always be the driving force

in the food industry. We have seen a shift

in trends. Today consumers want

affordable food that tastes and looks great,

easy to make and of course is safe,

healthy and fresh.

The Aquatic Concept Group is a multinational company and has for many years worked with quality processes within the food industry. This has given the company an exten-sive experience with contin-uous improvement in general and with hygiene, food safety, fish health, cleaning equipment and chemical products in particular. The business units are located in Norway, Scotland, Ireland, Canada, Chile, Australia and the United States.

Aquatic Consult AS is part of ACG and the company offers food safety training, auditing and consulting services to the food industry. It is a leading player in this segment as it integrates food safety with production processes to boost business performance. Our people have extensive industry experience and we team up with the best in the business to deliver superior value to our customers.

Marel is the leading global provider of advanced process-ing equipment and integrated systems to the fish, meat, and poultry industries. Marel has strong roots in the fish indus-try and is a pioneer in product development, creating innova-tive solutions that add value for seafood processors. Marel is a multinational company with over 4,000 employees worldwide and offices and sub-sidiaries in over 30 countries.

Seminar at Iceland 25-26th September 2014

SAFE FOOD & LISTERIA FREE PROCESSINGLIMITED PARTICIPANT CAPACITY - REGISTRATION DEADLINE JUNE 30TH

THURSDAY 25TH SEPTEMBERFresh Food Processing – Trends & Risks

Welcome and introduction Kristján Hallvarðsson – Director Product Development – Industry Center Fish at Marel Elvin Bugge – CEO Aquatic Concept Group

Trends and risks from a retailers perspective Susann Wadegård – Acting Quality Director Axfood Sweden

Product Contamination of Listeria – Consequences & Lessons Learned

How do you turn a challenging story into a successful one? This is how we did it! Kjell Stokbakken – Plant Manager Marine Harvest Norway in Herøy. Kjell shows how they managed to turn major organizational challenges (culture, work environment, technology and safety) into a success story.

Success factors preventing Listeria in our Ready To Eat factories – based on our experiences Therese Ryan – Plant Manager Nortura Tønsberg and Kristine Bergerud – QA manager Nortura Sarpsborg, have both been working with Listeria related problems

for years. They will talk about aspects regarding food safety culture, show examples on the importance on working with different routines and hygienic design and lastly share how they use microbiological sampling as a monitoring tool.

Safe Food AND increased profitability – How?

Making Food Safety part of your business improvement program Mariann Kirkerød – CEO Aquatic Consult AS. Embracing food safety as an integral part of the business is the only way to truly make p roduct safer.

From Good to Great Sven Danielsen – PhD, Black Belt & CEO Aksena AS. Lasting business improvement requires a structured approach. Lean and Lean Six Sigma gives you the answers.

Managing risk in the value chain

Supplier risk management – Make sure you have the equipment, materials, services and products to deliverTrond Stokmo – Audit Manager and Senior Consultant Aquatic Consult AS. Supplier risk management is an

Seminar program

evolving discipline in operations management for manufacturers, and retailers where the organization is highly dependent on suppliers to achieve business objectives. Trond will present typical challenges and systems on how to meet them.

How do we manage high risk in the food chain? Jens Strøm – QA Director BAMA Gruppen AS. BAMA is purchasing fruits & vegetables from the whole world. Their business is dealing with high risk every day, which mean high focus on supplier risk management and good emergency plans.

Production of value added productsLine Rønning – Veterinarian and Quality Manager Lerøy Midt. From supplier of raw material to production of value added products. Challenges and solutions from a food safety perspective.

Tour de MarelThis visit in Marels production plant will be an introduction to day two which focus on the importance of hygienic design. The participants will be divided into groups with a guide/group.

FRIDAY 26TH SEPTEMBERThe importance of hygienic design – and how to plan for success

Hygienic design requirements Presentation of the NEW Fish Hygienic Design Guideline Sanja Vidacek – PhD and Group Leader EHEDG – European Hygienic Engineering & Design Group.

Procurement of equipment How we manage to meet requirements from all stakeholdersBaard Berge – Technical Director Findus Norway AS.

How to build “The Perfect Processing Machine” Kristján Hallvarðsson – Director of Product Development – Industry Center Fish Marel.

Visit Icelandic Fisheries Exhibition, Kópavogur

Travel info and registration

SEMINAR COST/CHARGE

• Seminar cost: 740 EUR (6 000 NOK) / person

• The price includes: Seminar cost, lunch both days, entrance to the Icelandic Fisheries Exhibition and entrance to the Blue Lagoon

TRAVEL COST

• Travel cost: 552 EUR (4500 NOK) /person

• Air tickets are pre-ordered by Aquatic Concept Group

> OSL-KEF 24 th September, 14:45 (FI 319)

> KEF-OSL 27 th September, 07:50 (FI 318)

• Bus departs t/f the airport and t/f the seminar at Marel in Hafnarfjordur

• There are various flights from other European countries – please contact your travel agency

HOTEL COSTWe have rooms reserved at Hotell Reykjavik Natura in the centre of Reykjavik at a special seminar rate

• Single room: ca 155 EUR/night incl breakfast

• Double room: ca 187 EUR/night incl breakfast

Cost may vary based on current exchange rates for Euro and Icelandic crown. Please note that all other travel, accommodation and activities are at your own cost.

ACTIVITIES AND DINNERSWednesday Arrival Keflavik Bus to the Blue Lagoon Dinner in Reykjavik

Thursday Seminar Dinner sponsored by Marel

Friday Seminar Visit Icelandic Fisheries Exhibition,

Kópavogur Dinner in Reykjavik, partly sponsored

by Aquatic Concept Group

Saturday Departure

(Dinner and social activities are optional, but have to be prearranged)

REGISTRATION Confirmed registrations will be accepted until the 30th June by payment in full. Cancellation after registration will be charged at 50% of the seminar cost plus any other non refundable charges which Aquatic Concept Group will be liable for e.g. hotel cancellation fee. These will be passed on at cost.

Registration at our webpage: www.aquatic.no Seminar Iceland

CONTACT PERSONS For more information about the seminar, please contact:

Aquatic Consult AS Mariann Kirkerød Tlf: 0047 41 55 98 70 e-mail: mariann@aquatic.no Aquatic Hygiene Ltd Ian Armstrong Tlf: 0044 77 70 81 59 94 e-mail: ian@aquatic.as