Collaboration Rooms

Bring Your Colleagues Together on a Global Stage

At SQF Global, we encourage you to connect and collaborate with your peers in the food industry around the world. One of the ways in which we’re making this possible is through Collaboration Rooms.

What are Collaboration Rooms?

SQF Collaboration Rooms provide an opportunity for attendees to gather in a virtual meeting space to discuss topics of interest or engage in networking activities. Collaboration rooms:

  • are 45 minutes each.
  • can accommodate 25 to 45 people.
  • allow up to 25 attendees to be on webcam.
  • allows participants flexibility to join or leave as they wish
  • can be hosted by a facilitator or open for general discussion between participants

When do they take place?

There are two time slots per day scheduled for these rooms:

Global Collaboration Rooms
Available Rooms: 30 rooms | Participant Capacity: 45 participants
These take place early evening for the Americas and morning in Asia-Pacific. They are intended for the entire global audience and therefore take place during a period that is most convenient for all time zones.

Asia/Australasia Collaboration Rooms
Available Rooms: 30 rooms per slot | Participant Capacity: 25 per room
These take place in the morning / early afternoon and are intended for the Asia-Pacific audience.

What topics will be discussed?

Tuesday October 27, 2020

SessionFacilitatorLanguage(s)
Codebreakers – Edition 9 Q&ALeAnn Chuboff
Codebreakers – Edition 9 Q&ABill McBride
Cannabis as an EdibleFrank Schreurs
Cracking The SQF Quality CodeTammie van Buren
Retailer and Supplier Partnership, What Makes a Great Relationship?Robert Maldonado
Food Safety CultureJennifer McCreary
SQF Implementation in China – Challenges and OpportunitiesMelogy Ge
Practical Real World Food Fraud Control MeasuresClare Winkel
Benchmarking Your Vendor Compliance Management ProcessDerek Hannum
Tackling Annual SQF Re-Certification IssuesRobert Lopez
Food Safety Culture: Indicators for MeasurementLeonardo Cizmic
Developing and Implementing Your SQF SystemJose Sabal
Future of Remote AuditingGary Smith
Reducing Chemical Contamination Risks Throughout the Manufacturing ProcessFabiane Zanoti Gallego
Food Safety Culture: Shifting the “Technical” Brain into a “Behavioral” OneEllen Lopes
Risks and Opportunities of the Food Safety Consultancy in the Current ScenarioNatalia Lima
Developing a Food Safety programAdeniyi A Odugbemi
Codebreakers (French)Vincent Damphousse
What to Expect During Your First SQF AuditShawna Wagner
Developing Asian Suppliers with SQFSarah Wu
Chinese Supplier Assurance with SQFDanny Zhang

Wednesday October 28, 2020

SessionFacilitatorLanguage(s)
Codebreakers – Edition 9 Q&AFrank Schreurs
Cracking The SQF Quality CodeTammie van Buren
Bridging the Gap between Retailer and SupplierRobert Maldonado
Exporting Products or Doing Business with USA CompaniesMelogy Ge
Auditing the SQF Code for New AuditorsShawna Wagner
Pandemic Perspectives: Lessons LearnedLynn Buck
Food Safety Culture – SQF Implementation for Small and Medium Size CompaniesOscar Camacho
Tackling Annual SQF Re-certification IssuesRobert Lopez
Food Safety CultureRocio Nunez
Developing and Implementing Your SQF SystemJose Sabal
SQF Edition 9 – Good Lab PracticesGary Smith
Reducing Chemical Contamination Risks Throughout the Manufacturing ProcessFabiane Zanoti Gallego
Food Safety Culture Challenges: Shifting the Manager “Technical” Brain into a Behavioral OneEllen Lopes
Risks and Opportunities of the Food Safety Consultancy in the Current ScenarioNatalia Lima
Codebreakers (French)Vincent Damphousse
Internal AuditingJeff Chilton
Developing Asian Suppliers with SQFSarah Wu
Chinese Supplier Assurance with SQFDanny Zhang

Thursday, October 29, 2020

SessionFacilitatorLanguage(s)
Codebreakers – Edition 9 Q&ALeAnn Chuboff
Codebreakers – Edition 9 Q&ABill McBride
Cannabis as an EdibleFrank Schreurs
CodebreakersTammie van Buren
Women in Food SafetyMelody Ge
Retailer and Supplier Partnership, What Makes a Great Relationship?Robert Maldonado
Employee Training Best PracticesHolly Mockus
Maintaining Integrity and Building Culture in Blended/Mobile Audit EnvironmentsJohn Dodsoon
Top Challenges Facing Food Manufacturers and Packaging Companies in 2021Warren Hojnacki
CODEX HACCP Versus FSMACathy Crawford
Tackling Annual SQF Re-Certification IssuesRobert Lopez
Food Safety Culture: Indicators for MeasurementLeonardo Cizmic
Food Safety CultureRocio Nunez
Future of Remote AuditingGary Smith
Reducing Chemical Contamination Risks Throughout the Manufacturing ProcessFabiane Zanoti Gallego
Food Safety Culture: Shifting the “Technical” Brain into a “Behavioral” OneEllen Lopes
Risks and Opportunities of the Food Safety Consultancy in the Current ScenarioNatalia Lima
Codebreakers (French)Vincent Damphousse
What to Expect During Your First SQF AuditShawna Wagner
Developing Asian Suppliers with SQFSarah Wu
Indonesia – Food Industry InsightTetuko Wudarso
Corrective Actions and Root Cause Submittal and ReviewAnne Cooper

Sample Collaboration Room Layout: