Professional Conference February 23, 2018

Beyond the Basics – Trending Topics in Food Safety

Food professionals are on the front lines of ensuring a company maintains a strong reputation with its customers. As consumers become increasingly wary of the food industry and the safety of the products and services that are provided, organizations are seeking professionals who have the knowledge and expertise to gain consumer trust.  This conference will provide you with an opportunity to expand your food safety knowledge so that you can become a better communicator, educator and advocate, not only for the organization you represent, but also for the consumers that you interact with each day.   Hear from industry experts, engage in networking opportunities with peers, and position yourself as an informed, ethical and trustworthy leader, whether you work for or own a food company, teach food professionals or simply have an interest in a safer food supply.

Be sure to join us February 23, 2018 at the Edina Country Club .   Details can be found in the pdf link Full Brochure_Beyond the Basics_FEB2018

Agenda At-A-Glance

8:00 am   Registration

8:45 am   Welcome / Announcements

9:00 am   Keynote Address: Deadliest Enemies: The Role of Influenza and Antimicrobial Resistance in the Food Supply – Dr. Michael Osterholm

10:00 am  Brunch and Book Signing by Dr. Oserholm.  The book Deadliest Eneny, Our War Against Killer Germs published March 2017 will be available for sale.

11:00 am   Getting Clear on Clean Labels – Annette Maggi, MS, RDN, LD, FAND, President of Annette Maggi & Associates, Inc

12:00 pm   Break

12:15 pm   Food Adulteration and Economically Motivated Hazards – Justo Garcia, Environmental Health Specialist, City of Minneapolis Health Inspector

1:15 pm     Break

1:30 pm     Hot Topics in Food Safety and Labeling Litigation – Alyssa Rebensdorf, Attorney, Faegre Baker & Daniels, LLP and Peter J. Goss, Attorney, Blackwell & Burke, P.A.

SPEAKER HANDOUTS (not all speakers have submitted handouts; additional handouts will be posted as received)




Fee includes morning coffee and brunch. Any speaker handouts will be emailed approximately one week prior to the conference. Participants are responsible for their making own handout copies.

  • $75.00 – FCS Professional Members before 12:00pm February 13th
  • $90.00 – non-FCS Professional Members before 12:00pm February 13th
  • $105.00 – after 12:00pm February 13th and At-The-Door

Receipt and confirmation is sent directly from Event Brite with purchase.    To pay with check by mail print the registration form on the last page in the Full Brochure_Beyond the Basics_FEB2018 and follow instructions provided.   NOTE: Only cash or check can be accepted At-The-Door

*Full refund less a $10 processing fee will be given for any cancellation prior to noon February 19, 2018.

Professional Development and/or Continuing Education hours have been requested for approval from the following organizations: 

  • American Culinary Federation (ACF)
  • American Association of Family Consumer Sciences (AAFCS) 
  • Certifying Board for Dietary Managers (CBDM)
  • Commission on Dietetic Registration (CDR) 
  • MN Association of Family & Consumer Sciences (MAFCS) 
  • MN Dept. of Health – Food Manager Certification 
  • MN Environmental Health Association (MEHA) 
  • MN School Nutrition Association (SNA)