Food manufacturers have three main objectives in using traceability systems: improve supply management, facilitate traceback for food safety and quality, and differentiate foods with subtle quality attributes. The benefits include lower cost distribution systems, reduced recall expenses, and increased sales of products with attributes that are difficult to discern. In every case, the benefits of traceability translate into larger net revenues for the manufacturer.
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Learning Level(s): Beginner / Intermediate Non-Member Registration Fee: $295 Member Registration Fee: $55 Presentation Date: 10/24/09 12:00 AM
Alan Bennett FDA
Chris Lemmond Gs1 US
Jerry Mithen RQA, Inc.
Dr Roger A Clemens CFS
Dr. Roger A. Clemens is Chief Scientific Officer for Horn (aka E.T. Horn Company). He also serves as Regulatory Science faculty and adjunct Professor of Pharmacology and Pharmaceutical Sciences within the USC School of Pharmacy. He was the Scientific Advisor for Nestlé USA for more than 21 years. He has published more than 50 original manuscripts in nutrition and food science, participated in more than 250 invited domestic and international lectures, served as an expert panel member for the food industry, scientific organizations, trade associations and regulatory agencies in the United States, Canada and Europe, and provided more than 500 media interviews on food science, nutrition and health. Dr. Clemens is IFT's immediate past-president (2012-2013), professional member of and Fellow in the Institute. He is a former leader in IFT at local (Chair, Southern California IFT), division (Chair, Toxicology and Safety Evaluation Division and Nutrition Division) and national (Chair, Nominations & Elections Committee) levels.Dr. Clemens was a member of the 2010 USDA Dietary Guidelines Advisory Committee, and member of the American Dietetic Association's Committee on Dietetic Registration (CDR). He currently serves on the USP expert committee on food ingredients.