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
| Session | Facilitator | Language(s) |
|---|---|---|
| Codebreakers – Edition 9 Q&A | LeAnn Chuboff |  |
| Codebreakers – Edition 9 Q&A | Bill McBride |  |
| Cannabis as an Edible | Frank Schreurs | |
| Cracking The SQF Quality Code | Tammie van Buren | |
| Retailer and Supplier Partnership, What Makes a Great Relationship? | Robert Maldonado |  |
| Food Safety Culture | Jennifer McCreary | |
| SQF Implementation in China – Challenges and Opportunities | Melogy Ge |  |
| Practical Real World Food Fraud Control Measures | Clare Winkel | |
| Benchmarking Your Vendor Compliance Management Process | Derek Hannum | |
| Tackling Annual SQF Re-Certification Issues | Robert Lopez | |
| Food Safety Culture: Indicators for Measurement | Leonardo Cizmic |  |
| Developing and Implementing Your SQF System | Jose Sabal | |
| Future of Remote Auditing | Gary Smith | |
| Reducing Chemical Contamination Risks Throughout the Manufacturing Process | Fabiane Zanoti Gallego | |
| Food Safety Culture: Shifting the “Technical” Brain into a “Behavioral” One | Ellen Lopes | |
| Risks and Opportunities of the Food Safety Consultancy in the Current Scenario | Natalia Lima | |
| Developing a Food Safety program | Adeniyi A Odugbemi | |
| Codebreakers (French) | Vincent Damphousse |  |
| What to Expect During Your First SQF Audit | Shawna Wagner | |
| Developing Asian Suppliers with SQF | Sarah Wu | |
| Chinese Supplier Assurance with SQF | Danny Zhang | |
Wednesday October 28, 2020
| Session | Facilitator | Language(s) |
|---|---|---|
| Codebreakers – Edition 9 Q&A | Frank Schreurs | |
| Cracking The SQF Quality Code | Tammie van Buren | |
| Bridging the Gap between Retailer and Supplier | Robert Maldonado | |
| Exporting Products or Doing Business with USA Companies | Melogy Ge | |
| Auditing the SQF Code for New Auditors | Shawna Wagner | |
| Pandemic Perspectives: Lessons Learned | Lynn Buck | |
| Food Safety Culture – SQF Implementation for Small and Medium Size Companies | Oscar Camacho | |
| Tackling Annual SQF Re-certification Issues | Robert Lopez | |
| Food Safety Culture | Rocio Nunez | |
| Developing and Implementing Your SQF System | Jose Sabal | |
| SQF Edition 9 – Good Lab Practices | Gary Smith | |
| Reducing Chemical Contamination Risks Throughout the Manufacturing Process | Fabiane Zanoti Gallego | |
| Food Safety Culture Challenges: Shifting the Manager “Technical” Brain into a Behavioral One | Ellen Lopes | |
| Risks and Opportunities of the Food Safety Consultancy in the Current Scenario | Natalia Lima | |
| Codebreakers (French) | Vincent Damphousse | |
| Internal Auditing | Jeff Chilton | |
| Developing Asian Suppliers with SQF | Sarah Wu | |
| Chinese Supplier Assurance with SQF | Danny Zhang | |
Thursday, October 29, 2020
| Session | Facilitator | Language(s) |
|---|---|---|
| Codebreakers – Edition 9 Q&A | LeAnn Chuboff | |
| Codebreakers – Edition 9 Q&A | Bill McBride | |
| Cannabis as an Edible | Frank Schreurs | |
| Codebreakers | Tammie van Buren | |
| Women in Food Safety | Melody Ge | |
| Retailer and Supplier Partnership, What Makes a Great Relationship? | Robert Maldonado | |
| Employee Training Best Practices | Holly Mockus | |
| Maintaining Integrity and Building Culture in Blended/Mobile Audit Environments | John Dodsoon | |
| Top Challenges Facing Food Manufacturers and Packaging Companies in 2021 | Warren Hojnacki | |
| CODEX HACCP Versus FSMA | Cathy Crawford | |
| Tackling Annual SQF Re-Certification Issues | Robert Lopez | |
| Food Safety Culture: Indicators for Measurement | Leonardo Cizmic | |
| Food Safety Culture | Rocio Nunez | |
| Future of Remote Auditing | Gary Smith | |
| Reducing Chemical Contamination Risks Throughout the Manufacturing Process | Fabiane Zanoti Gallego | |
| Food Safety Culture: Shifting the “Technical” Brain into a “Behavioral” One | Ellen Lopes | |
| Risks and Opportunities of the Food Safety Consultancy in the Current Scenario | Natalia Lima | |
| Codebreakers (French) | Vincent Damphousse | |
| What to Expect During Your First SQF Audit | Shawna Wagner | |
| Developing Asian Suppliers with SQF | Sarah Wu | |
| Indonesia – Food Industry Insight | Tetuko Wudarso | |
| Corrective Actions and Root Cause Submittal and Review | Anne Cooper | |
Sample Collaboration Room Layout:
