Effective Food Allergen Management Workshop
March 21-23, 2018
Hyatt Regency O’Hare, Chicago, IL
For many food processors, food allergens remain among the most challenging food safety concerns to manage, and undeclared food allergens are the most common cause of FDA food recalls. With the implementation of the Food Safety Modernization Act (FSMA), it is more critical than ever to have well-documented, effective allergen management programs.
Join us in Chicago to gain practical information and hands-on experiences to enable you to develop and implement effective, FSMA-compliant food allergen control programs in your facilities and organization.
Registration through January 31, 2018
FARRP Member - $950
Non-Member - $1080
Late Registration (After January 31, 2018)
FARRP Members - $1050
Non-Members - $1200
For information or inquiries about this workshop, please email Pat Gergen at firstname.lastname@example.org or call 402-472-5302
- The science behind food allergies
- Food allergens and FSMA
- Allergen labeling laws
- Practical strategies for food allergen management
- Hands-on experience developing an allergen control program
Who should attend?
- Allergen management teams
- Production, manufacturing, engineering, and product development personnel
- QA/QC professionals
- Regulatory affairs professionals
- Public relations and crisis management teams
- Ingredient/testing/service suppliers
Speakers: (subject to change)
- David Acheson, M.D., President and CEO, The Acheson Group LLC
- Joe Baumert, Ph.D., Co-Director, Food Allergy Research and Resource Program & Associate Professor, University of Nebraska-Lincoln
- David Clifford, Food Safety Expert for Nestle Zone Americas, Nestlé
- Melanie Downs, Ph.D., Assistant Professor, Food Allergy Research and Resource Program, University of Nebraska-Lincoln
- Martin Hahn, Partner, Hogan Lovells US LLP
- Heidi Hau, Manager, Technology Partnerships & Development, Global Food & Beverage, Ecolab, Inc.
- Scott Hegenbart, Manager Scientific Affairs, Food Protection & Regulatory Affiars, ConAgra Foods
- Rick Heiman, Senior Manager, Food Safety- Americas, Kerry
- Jason Hlywka, Ph.D., Global Toxicology; Scientific & Regulatory Affairs, Kraft Heinz Company
- Phil Johnson, Ph.D., Assistant Professor, Food Allergy Research and Resource Program, University of Nebraska-Lincoln
- Brent Kobielush, Ph.D., U.S. Regulatory Affairs Manager, Cargill, Inc.
- U.S. Food & Drug Administration (Invited)
- Joe Stout, President and Founder, Commercial Food Sanitation LLC
- Steve Taylor, Ph.D., Co-Director, Food Allergy Research and Resource Program & Professor, University of Nebraska-Lincoln
Registration includes workshop materials, continental breakfasts, refreshment breaks, lunches, and a certificate of workshop attendance. Registration is limited! Wait list may be available. The registration fee is refundable if the workshop is filled or cancelled. No refunds will be given if your attendance is not possible (substitutions are acceptable with prior notice). No onsite registrations will be accepted.
Or, call the hotel for the special workshop room rate - mention the room block University of Nebraska Food Allergen
Hyatt Regency O’Hare
9300 Bryn Mawr Avenue
Rosemont, IL, USA, 60018
Special Workshop Rates
Special workshop room rates of $179 (plus tax) per night for single or double occupancy available before February 21, 2018. All reservations must be accompanied by a first-night room deposit or guaranteed with a major credit card. Fee refundable if cancellation received 48 hours before scheduled arrival.
The Hyatt Regency O’Hare is 10 minutes from Chicago O’Hare International Airport. The hotel has a complimentary 24 hour shuttle. The shuttle departs from the main entrance of the hotel every 15 minutes between 4:00 am and 12:00 am and every 30 minutes between 12:00 am and 4:00 am. Follow the red shuttle signs at the airport to the designated pick-up area, O'Hare bus/Shuttle Center Door One. Shuttle buses have signage that reads Hyatt Regency O'Hare.