Food Quality Magazine
ISSUE 03 | JULY 2015
5th European Food Manufacturing
& Safety Summit, Netherlands, 18-19th May 2015
Miroslav Šuška, QUALIFOOD s.r.o.
Over 150 food industry professionals
meet at Huis ter Duin, Netherlands
on May 18-19th to attend the 5th
European Food Manufacturing &
Safety Summit.
This year, specific focus was on quality and safety, operational excellence and continuous improvement,
and manufacturing excellence.
More than 30 expert speakers delivered their presentations on a
number of interesting topics. The
list included Hasso Kaempfe, former Chairman of the Board, MastJähemeister AG; Ron Brown, former
CIO Global R&D & Global Nutrition,
PepsiCo; Peter Hajipieris, Chief
Technical Sustainability & External
Affairs Officer, Iglo Foods; Rachid
Hassairi, Global Food Safety, Quality
& Process Improvement Lead, HJ
Heinz; Susan Horst, Director QA,
Issue & Crisis Management, Friesland
Campina; Helena Blackshaw, UK
Head of Quality, QDM Cocoa &
Chocolate; John Maes, SVP Lean
Competence Centre, Rabobank;
Simone Hertzberger, Senior Director
Product Integrity Topics, Albert Heijn.
Rachid Hassairi, Global Food Safety,
Quality & Process Improvement
Lead, HJ Heinz delivered an excellent presentation on employee
motivation and creating a culture
that engages employees and ensures food safety and quality are top
priority. As an example, cleaning and
24
sanitation were used for his speech.
Another interesting presentation entitled, “Insects to Feed the World”,
was delivered by Prof. Arnold van
Huis, Wageningen University. Prof.
Huis talked about the possibilities
of utilising insects as food, while
his colleague was giving a cooking
demonstration at the same time.
Participants were given the opportunity to taste some of the dishes
and talk with the speaker during the
break.
Aside from the usual case study presentations, the event organisers also
set up a connection wall panel, a
message board where participants
can post questions or offer solutions.
An evening programme and several
beer roundtables were also arranged
so participants can mingle and associate with each other.