1100
How COVID Is Shaping Global Food Safety Practices
Chairperson:
Tim Smallwood, Fellow, Foodservice Consultants Society International, Australia
Becky Cheung, Chairwoman, International Food Safety Association, Hong Kong
1130
Exporting Food to the States – U.S. FDA Regulatory Expectations for Food Safety and Labeling
David Lennarz, Founder & President, Registrar Corp, USA
1200
The Food Supply Chain- Standards & Requirements in the current environment
Chairperson:
Frank Luong, Former Culinary Director, Bayshore Pacific Hospitality, Director, Frank & Associates (Culinary and Food Consultancy), Hong Kong
Chong Nyet Chin, Director of Food Safety and Quality, NTUC FairPrice, Singapore
1230
Lunch Break
1250
Culinary Directors’ Roundtable:
Driving a Food Safety Culture at the Top Level
- Sustainability as an enabler
- Education and training
- Managing the critical touchpoints – supplier, supply chain, handling
- Investing in the right Technology
Moderator:
Emmanuel Benardos, General Manager, Food & Beverage, Fairmont Singapore & Swissotel The Stamford, Singapore
Panellists:
Lucas Glanville, Director of Culinary Operations – Grand Hyatt Singapore / South East Asia, Singapore
Robert Stirrup, Director of Culinary Operations, Fairmont Singapore & Swissotel The Stamford, Singapore
Toine Hoeksel, Culinary Director, Asia Pacific, Marriott International, Hong Kong
Sabina Garcia, Chief Program Officer, Global Food Partners, Singapore
1350
Productivity, Technology and Safety – A Practical Look at Central Kitchen Design and Operations
Tim Smallwood, Fellow, Foodservice Consultants Society International, Australia
1420
Afternoon Break
1440
Panel Discussion: New shifts in Central Kitchen’s for Food Safety Compliance post COVID 19
Moderator:
Tim Smallwood, Fellow, Foodservice Consultants Society International, Australia
Panellists:
Kong Kok Kiang, Vice President, Singapore Chefs Association, Singapore
Shahnaaz Russell Wong, Former Executive Chef, M Social, Singapore
1510
The Prevailing Challenges in Food Safety, Fraud & Authenticity in Food Supply Chain
Frank Luong, Culinary Director, Bayshore Pacific Hospitality, Director, Frank & Associates (Culinary and Food Consultancy), Hong Kong
1540
Safe Consumption of 3D Food Printing- Trends and applications beyond Dysphagia feeding
Gladys Wong, Senior Principal Dietitian, Khoo Teck Puat Hospital, Singapore
1600
End of Conference Day 2