2014 ASTA Regulatory Workshop
The Hyatt Regency Crystal City at Reagan National Airport will host this year’s workshop. Topics will include an overview of Codex Alimentarius and projects of particular interest to the spice industry; an update on ASTA projects underway, discussion of the Food Safety Modernization Act (FSMA) including information on the Reportable Food Registry and recall as well as insight on how to “start thinking FSMA” and a presentation on the contaminant testing being done at the federal and state level.
Online registration is now closed. If you would like to register for the 2014 ASTA Regulatory Workshop please call the ASTA office at 202-331-2460. Registration will also be available onsite on Wednesday, October 15 from 8:00 am -8:30 am.
|8:00 a.m. – 8:30 a.m.
|On-site registration, attendees pick-up badges
|8:30 a.m. – 8:45 a.m.
|Opening of the Workshop with remarks
Carol Kitchen, Chair
ASTA Government Relations & Advocacy Committee
|8:45 a.m. – 9:00 a.m.
|Overview of ASTA GRAC activities since the Annual Meeting
ASTA Government Relations Director
|9:00 a.m. – 9:30 a.m.
|US Codex and Global Harmonization of Food Regulations in Regards to Spices
|Join the US Codex Officer for an overview of Codex Alimentarius, the importance to the spice industry and learn more about projects underway of particular interest to spices.
|Mary Frances Lowe, US Codex Office
|9:30 a.m. – 10:15 a.m.
|The Future of Doing Business with FDA- Changes in FSMA Operations Strategy
|Hear from FDA on the recently released Operational Strategy for Implementing FSMA. This strategy document is intended to guide the next phase of FSMA implementation by outlining broadly the drivers of change in FDA’s approach to food safety with respect to preventive controls in food and feed facilities, produce safety standards, and import oversight. The strategy document provides a framework to guide FDA teams responsible for developing the specific strategies, capacity building, training, and operational plans needed to implement FSMA in these areas. It also provides the basis for dialogue with FDA’s partner agencies, international organizations, the food industry, and growers concerning implementation of the FSMA rules. Kathy Gombas, with U.S. Food and Drug Administration, will provide an overview on “FSMA: Where We’ve Been, And Where Were Going”.
|Kathy Gombas, Co-Leader FDA’s Food Safety Modernization Act Implementation Change Management, U.S. Food and Drug Administration
|10:15 a.m. – 10:30 a.m.
|10:30 a.m. – 11:15 a.m.
|The Reportable Food Registry – Back to Basics
|A session on the Reportable Food Registry to refresh members’ understanding of The RFR, the difference between Class I and Class II recalls, when a report needs to be filed, helpful tips on doing so, and what else needs to be done when you need to submit a report.
|Sonali Gunawardhana, Counsel
Wiley Rein LLP
|11:15 a.m. – 12:00 p.m.
|ASTA Project and Activity Updates
|Join ASTA’s Executive Director and General Counsel for a session that will provide an in-depth look at key projects the American Spice Trade Association has been working on over the past year. This update will include a look at work to maintain usage of Ethylene Oxide for spices, pesticide residues and Codex activities as well as work with the U.S. Department of Agriculture on noxious weed seeds.
|Cheryl Deem, Executive Director
John Hallagan, General Counsel
|12:00 p.m. – 1:00 p.m.
|1:15 p.m. – 2:45 p.m.
|Looking to the Future – Practical Exercise on What a Facility Should be Doing to Prepare for Product Recalls & FSMA
|This session will address how to overcome fatigue and provide a thoughtful brainstorming exercise to “start thinking FSMA” as it relates to your food safety plan and product recall plan. Companies need to be prepared for and start formulating actionable steps in each facility based on their unique scenarios. This can be overwhelming. Join workshop participants in an interactive session providing attendees an opportunity to work in small teams to evaluate the steps that would be needed by a facility to initiate and manage a product recall, focusing on the impacts of FSMA, determine examples of what questions should be asked and considered when executing a food safety plan for the hypothetical exercise. This session will assist members with learning how to “think FSMA” and “recall preparedness”. Groups will discuss topics including and determine what steps would be necessary for the given scenarios.
|2:45 p.m. – 3:00 p.m.
|3:00 p.m. – 3:45 p.m.
|Contaminants in Spices – What is Being Tested, What are They Finding
|Testing for contaminants in food products is being conducted at the state and federal level and some of the results in spices may surprise you. Learn what regulatory agencies are looking for, what they are finding and what you should be asking of your suppliers as FSMA implementation draws near.
|Tom Tarantelli, Sr. Food Chemist
New York Department of Agriculture & Markets Food Laboratory, Food Chemistry SectionMartin Mitchell, Managing Director
|Workshop Wrap Up & Thank you
|Carol Kitchen, Chair
ASTA Government Relations & Advocacy Committee
About the hotel:
The hotel is most convenient to Reagan National Airport and Washington, D.C. The hotel offers a complimentary shuttle service to/from Reagan National Airport.
The hotel reservation deadline has passed, however, rooms may still be available at the group rate of $229 by calling 1(888) 421-1442. Ask for rooms with The American Spice Trade Association (ASTA).
Only registered attendees will have access to the presentations. Members will need an access code for the presentations on the Web site. Non-members will need to request a copy sent to them after the meeting. Please see the ASTA staff after the workshop to receive the code or request a copy. Presentations will be available to member attendees in Past Workshops after October 16, 2014.
Some speakers have requested that we not provide their presentations as they contain proprietary information and those presentations will not be available.