Recent product recalls & spoilage problems have become wide-spread and frequent, forcing manufacturers, logistics providers and the government to address existing issues. The new administration has made food safety a major priority - increasing FDA funding and creating the Food Safety Working Group. IQPC’s Cold Chain for Food & Beverage is unique to the industry – specific to Quality and Logistics professionals in Food Manufacturing, Processing, Grocers, Food Service and Restaurants to help monitor, control and manage temperatures of consumable products from “Farm to Fork”.

1. Register by May 22nd
and SAVE up to $798
Cold Chain
Management
for Food & Beverage TM
August 4-6, 2009
Chicago, IL
Ensuring a Safe and Secure “Farm to
Fork” Supply Chain for Temperature
Sensitive Consumable Products
Attend and learn the latest practices for Hear from Participating
good cold chain management from your Organizations Including:
industry peers!
CONAGRA FOODS
Updates from the Regulatory Agencies, including the US
•
DINEEQUITY, INC. (Parent company
FDA and USDA
of IHOP and Applebee’s Restaurants)
Over 12 hours of educational content from quality and
•
GENERAL MILLS, INC.
logistics experts in manufacturing, processing, retail,
THE KROGER COMPANY
restaurants, food service, academia and solution providers
NESTLÉ
6 hours of hands-on workshops covering monitoring,
•
shipping and storage best practices for managing your cold
POPEYES LOUISIANA KITCHEN
chain
SARA LEE CORPORATION
More than 5 hours dedicated to networking with industry
•
stakeholders THE UNIVERSITY OF
CALIFORNIA
US FOOD AND DRUG
ADMINISTRATION/CFSAN
Sponsor: Media Partners:
US DEPARTMENT OF
AGRICULTURE/FSIS
WAWA, INC.
1-800-882-8684 www.iqpc.com/us/ccfb

2. WHO WILL
Cold Chain ATTEND:
■ 30% Food
Management Manufacturers
& Processors
■ 20% End-users:
for Food & Beverage TM
August 4-6, 2009 Restaurants, Food
Service, Grocers
Chicago, IL
■ 10% Educators & Academic Experts
■ 15% Government Regulators
■ 25% Vendors & Solution Providers
Dear Colleague,
SPONSORSHIP
AND EXHIBITION
With the rash of recent product reca
lls, food contamination and spoilage
OPPORTUNITIES
issues,
a new focus on how we manage
our food supply chain has emerged
.
Manufacturers, logistics providers Sponsorships and exhibits are
and the government have all turn
ed their excellent opportunities for your
attention to addressing existing issue
s. The new administration has mad company to showcase its products
e food
safety a major priority – including
increased FDA funding and the crea and services to high-level, targeted
tion of the
Food Safety Working Group. In fact
, at least six bills currently sit befo decision-makers attending the Cold
re
Congress, any of which if passed Chain Management for Food &
would have a profound impact
on the
industry. All of these conditions are Beverage conference. IQPC and
likely to result in significantly incre
ased FDA Food & Beverage IQ help
& USDA activity and new Cold Sup
ply Chain regulations for food safe
ty. companies like yours achieve
important sales, marketing and
IQPC’s Cold Chain Management
for Food & Beverage is a complet branding objectives by setting aside
ely unique
conference to the industry – specific a limited number of event
to Quality and Logistics professionals
in Food
Manufacturing, Processing, Retail, sponsorships and exhibit spaces –
Food Service and Restaurants. At
this event,
the leading industry, academia, and all of which are tailored to assist
regulatory experts will address the
best your organization in creating a
practices for:
platform to maximize its exposure
Monitoring, controlling and managin
•
g temperatures of consumable prod at the event.
ucts
from “Farm to Fork”
Implementing an end-to-end cold
•
For more information on
chain system that complies with the
latest
regulations, supports best practices sponsoring or exhibiting at Cold
and fits into your cost-benefit anal
ysis Chain Management for Food &
Using specialized temperature cont
•
rol packaging & monitoring to ensu
re Beverage, please contact Mario
stability
Matulich at (212) 885-2719 or
Complying with existing local, nati
•
onal and international regulations sponsorship@iqpc.com.
and
understanding what is required whe
n product crosses borders
Wisely choosing partners in your chai
•
n – including monitoring, transpor
tation,
packaging and storage – and wha
t is necessary to have in your agre
ement ABOUT THE
Avoiding problems like spoilage, reca
•
lls and public safety issues
ORGANIZER
We look forward to seeing you this
August in Chicago and welcoming
you to
IQPC’s Cold Chain Management for
Food & Beverage!
Food & Beverage IQ, a division of
r experience by
S – Enrich you
IQPC, is dedicated to providing the
P latest industry news and practical
ractive and
attending our inte information through conferences,
nference
Lisa Ringlen
informative pre-co
training courses, webinars and our
Senior Conference Director monthly e-newsletter. By providing
workshops! accurate, objective, up-to-date
IQPC
tails.
See page 5 for de
developments and trends, Food &
Beverage IQ enables organizations to
remain competitive and profitable.
1-800-882-8684 www.iqpc.com/us/ccfb
2

3. Main Conference
Day One Wednesday August 5, 2009
Registration and Coffee Networking Luncheon
8:00 12:45
Opening Keynote The Last Mile of the Cold Chain: Maintaining
8:45 1:45
Quality at the Retail Level
David Acheson, Director, Office of Food Defense, Safety and
Outreach, US FOOD AND DRUG ADMINISTRATION/CFSAN What procedures are in place at the retail level?
•
Educating the public on proper handling and storage of
•
Cold Chain 101: Defining Good Cold Chain
9:15 temperature sensitive food products
Management • What are the state and local regulations?
What are the current regulations? What are the industry • Are you using temperature monitors to determine accept/reject or
•
standards? collecting data to measure quality your logistics providers?
• How to cool different products in the first place and what are Presenters:
acceptable temp ranges Gina Nicholson, Food Safety Manager, THE KROGER COMPANY
• What are the problems associated with transport?
Jane Griffith, Director of Quality Assurance and Food Safety,
• Aligning costs with temperature management: What are the keys
WAWA, INC.
to effectively managing both?
Panelists:
Green and Sustainable Supply Chain
2:45
Colista Yates, Director, Quality Assurance, DINEEQUITY, INC.
Has sustainability gone mainstream? What are the keys to
•
PARENT COMPANY OF IHOP AND APPLEBEE’S RESTAURANTS
protecting your product while also protecting the environment?
George Chappelle, Senior Vice President of Supply Chain, • Fuel, resources and green issues: With so many trucks on the road,
SARA LEE CORPORATION how can you mange fuel costs and your carbon footprint?
• Vendor consolidation: Will it help the green, fuel, resources issue?
Networking Refreshment Break
10:15 • Alternate formulations: Innovation
• Raising storage temperatures to save energy: Is it worth it in the
Government Regulations: Regulatory Agencies
11:00 long-run?
Speak Presenter:
With the new administration’s focus on food safety, will we see a Andrea Turner, Temperature-Controlled Logistics, GENERAL
more active regulatory and legislative landscape? Will it impact Cold MILLS, INC.
Chain Management? Will new regulations mandate track and trace
Networking Refreshment Break
technology in the food industry? Here from leading experts from: 3:30
USDA, FDA, USDOC and State and Local Regulators
Small Group Roundtable Discussions: Small Group
• What is next on the regulatory horizon? Will we see changes to 4:15
Roundtable Discussions: Exploring the Challenges,
the regulations on managing the supply chain for temperature
Solutions and Best Practices for Each Segment
sensitive food?
• Inspections: Will there be increased inspections? Will we see non- FROZEN FOOD
•
risk-based inspections? - Discussion of impact of proposed increase in storage temp
• What will change at the State and Local Regulators level? • MEAT
Presenter: • SEAFOOD: MANAGING LINE TO PLATE SUPPLY CHAIN
David Acheson, Director, Office of Food Defense, Safety and - Complying with HACCP
Outreach, US FOOD AND DRUG ADMINISTRATION/CFSAN • DAIRY
• PRODUCE
Case Study: A Proactive Approach to Ensuring
12:00 • BEVERAGES: MAINTAINING QUALITY
Good Quality - Are “born-on” dates and color change ink enough to ensure
In the business of perishables, there is a direct correlation between freshness?
your cold chain management practices and the quality you deliver to Discussion Leader:
your customers. For decades, cold chain data has been underutilized: Jane Griffith, Director of Quality Assurance and Food Safety,
used purely for the purposes of evaluating the integrity of individual WAWA, INC.
shipments (i.e. facilitating the dock-level accept or reject decisions).
Roundtable Takeaways
The same cold chain data can and should be accumulated, analyzed 5:00
and used to reduce variability in your processes—ultimately All participants will re-convene in the main conference room to hear
eliminating problems before they occur. Meaningful, measurable five minute summaries from discussion leaders to learn the most
improvements will ensure: product safety, consistent delivery of high interesting findings of each discussion.
quality, cost savings and protection of brand equity.
Networking Cocktail Hour
In this session, Sensitech will present a customer case study 5:30
reviewing how evaluating process with a sound methodology can
“Dinner With Strangers”
uncover trends before they become problems, saving company’s 6:30
valuable resources: time, people and money. You’ve arrived in town, attended some great workshops, a full day
Presenter: of sessions and learned a ton of useful information! Why not meet
Elizabeth Darragh, Director, Strategic fellow conference attendees for an informal dinner to trade ideas
Marketing – Food, SENSITECH INC. and network. Check out the Dinner With Strangers board in the
exhibit hall to sign up to dine at a local restaurant with your peers.
1-800-882-8684 www.iqpc.com/us/ccfb
3

4. Main Conference
Day Two Thursday, August 6, 2009
Registration and Coffee A Holistic Approach to Cold Chain Management
8:30 11:45
from the Processors & Manufacturers Perspective
Food Safety and the Supply Chain: Ensuring
9:00 How do we ensure things are appropriately managed outside of
•
Product Quality through Good Cold Chain our control and what safety points do we need to have in place to
Management ensure integrity of the cold chain?
What are the current best practices in cold chain management? • From Logistics to Quality: How do we define good Cold Chain
•
Which aspects can be improved upon? Management?
• Good cold chain management as part of your overall food safety • Assessing and managing internal operations and logistics providers
strategy • Safety and quality challenges
• What to do in case of emergency (temperature out of acceptable • Beyond government / industry food safety regulations: What can
range) we do to improve our logistics and quality?
- Consequences of temperature excursions Panelists:
• Understanding the complexities of the food supply chain and Timothy C. Jackson, Senior Microbiologist, NESTLÉ
strengthening end-to-end food safety approach
George Chappelle, Senior Vice President of Supply Chain,
Panelists:
SARA LEE CORPORATION
Joan Menke, Vice President Quality Assurance, Food Safety
and Security, CONAGRA FOODS
Networking Luncheon
12:45
Veny Gapud, Director of Quality Assurance & Food Safety,
Maintaining Quality at Restaurants and Eateries
POPEYES LOUISIANA KITCHEN 1:45
Hear from the leading restaurant quality and logistics managers on
Jane Griffith, Director of Quality Assurance and Food Safety,
what they are doing to maintain the cold chain
WAWA, INC.
Panelists:
Veny Gapud, Director of Quality Assurance & Food Safety,
Networking Refreshment Break
10:15
POPEYES LOUISIANA KITCHEN
Global/Cross Border Transport of Temperature
11:00 Colista Yates, Director, Quality Assurance, DINEEQUITY, INC.
Sensitive Food and Beverage PARENT COMPANY OF IHOP AND APPLEBEE’S RESTAURANTS
What are the challenges of moving product between countries?
•
Frozen Food Transport and Storage
What are the specific regulations in each country? 2:45
•
• Best practices from Europe, Canada and around the world Raising frozen food storage temps: While it could save energy and
Presenter: money, if you raise the temperature even a little you have a possible
Timothy C. Jackson, Senior Microbiologist, NESTLÉ quality issue. Is it appropriate to raise the temperature on frozen
food?
Presenter:
David Reid, Department of Food Science and Technology,
UNIVERSITY OF CALIFORNIA
IQPC’s Cold Chain Management for Food &
3:30
Beverage Concludes
About Our Sponsors:
As the world’s leading provider of cold chain visibility solutions, Sensitech Inc. enables global leaders in the food
and pharmaceutical industries to track and monitor assets across the supply chain to protect the integrity of their
temperature-sensitive products. Sensitech is an ISO 9001:2000 company and is based in Beverly, Mass., with offices
in Amsterdam, Calgary, Melbourne, Mumbai, Redmond, Santiago and Shanghai, with service and distribution
offices around the world. Sensitech is a unit of Carrier Corp. For additional information, please call +1-978-927-
7033 or visit www.sensitech.com
Media Partners:
1-800-882-8684 www.iqpc.com/us/ccfb
4

5. Pre-Conference
Workshops Tuesday, August 4, 2009
8:00 am – 11:00 am (Registration at 7:45 am) Coffee will be served
A Best Practices for Good Cold Chain Management
Temperature is considered a universal control point in any food-related This workshop will explore:
HACCP plan. Whether you are in food retail or food service, a grower, The methods for monitoring time and temperature data – including
•
shipper or a packer, control over temperature is critical for ensuring the advantages and limitations
quality and safety of food – regardless of commodity, fresh or frozen. Cold chain best practices for storage, loading, transport, and display
•
Much like HACCP focuses on preventing food safety hazards rather than The benefits of aggregating cold chain data
•
reacting to them, good cold chain management practices are now able to Examples for analyzing that data for ongoing process improvement
•
focus on improving processes throughout the supply chain to prevent Review of various case studies
•
breakdowns that may affect the quality, integrity and safety of food. Detailed opportunities for return on investment
•
Workshop Leader:
Elizabeth Darragh, Director, Strategic Marketing
– Food, SENSITECH INC.
11:15 am – 2:15 pm (Registration at 11:00 am) A box lunch will be served
B Best Practices for Air Transport of Perishable Goods
Exploring the standards for procedures, cargo handling, packaging and - Special packaging for sustaining the variance in altitude and
improved logistics for air transport of Temperature-Sensitive Consumable temperature during flight
products. Specific handling procedures, technologies, facilities and personnel
•
Import procedures to expedite the clearance of perishable shipments and
•
This workshop will explore: delivery to the market
Effective handling techniques for chilled and frozen products Thermal containers
• •
Optimum, cost-efficient packaging methods for time and temperature
•
sensitive commodities Workshop Leader is to be announced. Please check the website for
updates.
Registration Information Please note multiple discounts cannot be combined.
A $99 processing charge will be assessed to all registrations not
accompanied by credit card payment at the time of registration.
Qualified Food & Beverage Manufacturers & Retailers:
MAKE CHECKS PAYABLE IN U.S. DOLLARS TO: IQPC
Register by Register by Register by Standard
* CT residents or people employed in the state of CT must add 6%
5/22/09 6/5/09 7/3/09 Price
sales tax.
Conference Only save $300 save $200 save $100 TEAM DISCOUNTS: For information on team discounts, please contact
$899 $999 $1,099 $1,199 IQPC Customer Service at 1-800-882-8684. Only one discount may be
applied per registrant.
All Access Pass save $798 save $698 save $598 save $498
SPECIAL DISCOUNTS AVAILABLE: A limited number of discounts are
(Conference + 2 workshops) $1,499 $1,599 $1,699 $1,799
available for the non-profit sector, government organizations and
academia. For more information, please contact customer service at 1-
Workshop(s) $549 each $549 each $549 each $549 each
800-882-8684.
DETAILS FOR MAKING PAYMENT VIA EFT OR WIRE TRANSFER:
JPMorgan Chase - Penton Learning Systems LLC dba IQPC: 957-097239
Others ABA/Routing #: 021000021
Reference: Please include the name of the attendee(s) and the event
Register by Register by Standard number: 17503.001
6/5/09 7/3/09 Price
PAYMENT POLICY: Payment is due in full at the time of registration
Conference Only save $600 save $300 and includes lunches, refreshment and detailed conference materials.
$1,999 $2,299 $2,599 Your registration will not be confirmed until payment is received and
may be subject to cancellation.
All Access Pass save $998 save $698 save $398
For IQPC’s Cancellation, Postponement and Substitution Policy,
(Conference + 2 workshops) $2,699 $2,999 $3,299 please visit www.iqpc.com/cancellation
Workshop(s) $549 each $549 each $549 each Special Dietary Needs: If you have a dietary restriction, please contact
Customer Service at 1-800-882-8684 to discuss your specific needs.
Please see the website at www.iqpc.com/us/ccfb for an explanation of Qualified Food &
©2009 IQPC. All Rights Reserved. The format, design, content and
Beverage Manufacturers & Retailers and All Others.
arrangement of this brochure constitute a trademark of IQPC.
Unauthorized reproduction will be actionable under the Lanham Act
and common law principles.
1-800-882-8684 www.iqpc.com/us/ccfb
5

6. REGISTRATION CARD International Quality & Productivity Center
535 5th Avenue, 8th Floor
YES! Please register me for New York, NY 10017
Cold Chain
Management
for Food & Beverage TM
August 4-6, 2009
Chicago, IL
❑ Main Conference ❑ Workshop(s)
Please choose your workshops: ❑ A ❑ B
See Page 5 for pricing details.
Your customer registration code is:
When registering, please provide the code above.
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5 EASY WAYS TO REGISTER:
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❑ Please keep me informed via email about this and other related events. Web: www.iqpc.com/us/ccfb
1
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preceding page. 535 5th Avenue, 8th Floor
New York, NY 10017
❑ I cannot attend, but please keep me informed of all future events. 17503.001/AL
Register by May 22nd
and SAVE up to $798
Cold Chain
Management
for Food & Beverage TM
August 4-6, 2009
Chicago, IL
Ensuring a Safe and Secure “Farm to
Fork” Supply Chain for Temperature
Sensitive Consumable Products
Media Partners:
Sponsor:
1-800-882-8684 www.iqpc.com/us/ccfb