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Exhibitor's Information
Each exhibitor's booth will be assigned at Registration Table
(November 14 after 5 PM or November 15, 2016 7:00 -8:00AM)
8ft booth will be available for each exhibitor
Electric power will be provided
We strongly recommend your poster presentation.
To apply poster presentation competition,
send email abstract to
There are two free tickets for each exhibitor (Total 3 tickets for
conference). Please send us the additional attendee's name
For 10-15 min presentation, send your Presentation file to To reserve Exhibitor booth, send
us your information

History of Food Safety Conference
11th Int. Conf. (Las Vegas)
10th Int. Conf. (San Francisco)
9th Int. Conf. (Chicago)
8th Int. Conf. (Las Vegas)
7th Int. Conf. (Chicago)
6th Int. Conf. (Chicago)
5th Int. Conf. (Los Angeles)
4th Int. Conf. (Los Angeles)
3rd Int. Conf. (San Francisco)
2nd Int. Conf. (San Francisco)
1st Int. Conf. (San Francisco)
Your Name
Email Address
12th Food Safety Conference
Main Topic: Understanding Food Safety Microbiology with Control Methods
San Francisco, CA
Testimonials from Attendees
Awesome!!! Enjoyed every Minute. Couldn't have asked for a
better learning experience.
This conference was Extremely informative well organized and
executed. I will continuously attend again.
Excellent selection of speakers. I would definitely recommend this
program to others.
Excellent Speakers. Surely, I will attend the next one. Well
Enjoyed myself.. Great Great Conference
Excellent Experience. I am incredibly happy to have attended. I
fully intend on attending next
I can get various information about food safety and quality.
Excellent coverage of topics. I will come again.
Excellent 2 days conference very informative presentations.
Excellent Resource form all food companies.
and more--
November 6, 2017
Conference Place, Conference Room  

07:00 - 08:30 - Registration
08:30 - 09:00 - Opening remarks

09:00 - 09:50  Instrinsic/Extrinsic Factors (Temp, pH, aw) for microbial growth
09:50 - 10:40 Gram Negative bacteria, Coliforms/Fecal Coliforms, Gram Positive bacteria, Spore forming bacteria
10:40 - 11:00 Coffee Break
11:00 - 11:50 Importance of Norovirus, Pathogenic E. coli (STEC,ETEC, EPEC, EHEC, EIEC, EAEC, DAEC)
11:50 - 12:00 Group Picture
12:00 -   1:00 Lunch

1:00 - 1:50  Importance of Salmonella/Listeria monocytogenes/Staphylococcus aureus, Vibrio etc.
1:50 - 2:40  Detection Methods: FDA BAM methods and Rapid Detection Methods
2:40 - 3:00  Coffee break
3:00 - 5:00  Control Methods for Food Safety

November 7, 2017
Conference Place, Conference Room

09:00 - 09:50 Natural Antimicrobial Agents and Predictive model  - Vijay Juneja (USDA)
09:50 - 10:40 Control and Prevention Methods against STEC and Salmonella - Terrance Arthur (USDA)
10:40 - 11:00 Coffee break
11:00 - 12:00  Microwave and Radio Frequency System to control pathogens - Juming Tang (WSU)
12:00 -   1:00 Lunch

1:00 - 1:40 LED-UV/Superheated Steam treatment to control pathogens - Don Kang (Professor, SNU)
1:40 - 2:30  innovative control methods for food safety - Vivian C. Wu. (Research Leader, USDA)
4:00 - 5:00  Process Validation and Verification Protocols to Comply with FSMA Requirements
Erdogan Ceylan (Director, Silliker: Merieux NutriSciences)

5:00 Adjourn
Main Conference (Nov. 6-7)
Training Place: Conference room
HACCP (Nov. 6-7)
Training Place: Conference room II
After training, all attendee will receive HACCP certificate which fulfills requirement of FDA FSMA
November 6-7, 2017
Conference room II

- Introduction To HACCP Systems
- Food Safety And HACCP Systems
- Pre Requisite Programs

- Developing HACCP Plans
Biological, chemical and physical hazards
Initial steps in applying HACCP principles
- Hazard Analysis And Critical Control Points (CCP's)
Hazard analysis/preventive measures
Critical control point identification

- Working Groups
Group Assignments
Hazard Analysis And Identification Of CCP's

- Reports Of The Working Group
- Critical Limits, Monitoring and Corrective Actions
Establish Critical Limits
Establishing Monitoring Procedures

- Working Groups And Reports

- Verification And Record keeping
Record keeping

- Working Groups And Reports
- Managing/Implementing Your HACCP Plan
Systems For Managing Your HACCP Plan
Strategies For Implementing Your HACCP Plan
- Working Groups And Reports

Regulatory Update
Summary / Q/A
Managing change in the HACCP system
Summary / Q/A
PCQI (Nov. 8,9,10)
Training Place: Conference room II
After training, all attendee will receive PCQI certificate which fulfills requirement of FDA FSMA
November 8, 2017
Conference room II

First day (8:30AM - 5:00PM)
Chapter 1: Introduction to Course
Chapter 2: Food Safety Plan Overview
Chapter 3: Good Manufacturing Practices and Other Prerequisite Programs
Chapter 4: Biological Food Safety Hazards
Chapter 5: Chemical, Physical, and Economically Motivated Food Safety Hazards
Chapter 6: Preliminary Steps in Developing a Food Safety Plan

November 9, 2017
Conference room II

Second day (8:00AM - 5:00PM)
Chapter 7: Hazard Analysis and Preventive Controls Determination
Chapter 8: Process Preventive Controls
Chapter 9: Food Allergen Preventive Controls
Chapter 10: Sanitation Preventive Controls
Chapter 11: Supply Chain Preventive Controls

November 10, 2017
Conference room II

Third day (8:00AM -  12:30PM)
Chapter 12: Verification and Validation Procedures
Chapter 14: Record-keeping Procedures
Chapter 15:Recall Plan
Chapter 16: Regulation Overview—cGMP and Hazard Analysis and Risk Based
Preventative Controls for Human Food
Nov. 6-7, 2017
Main Conference  
12th Food Safety Conference
Nov. 6-7 HACCP
Nov. 8-10 FSPCA  - PCQI (Human Food)
Preventive Controls Qualified Individual for HUMAN FOOD