Tuesday, 30 July 2019
1:00 pm to 4:30 pm
Food regulation can be confusing! 
Do you ever ask yourself "How do I know if the ingredients I want to use in my new product are approved and safe?"
Or what about... "How do I know what I can or can’t say about my product?"
Whether you are entering the food industry or just trialling new products, learn more about the regulations that can protect your products and your consumers.
But don’t despair – there are tools to help with compliance – find out the latest on the AFGC PIF V6.0 and how it can help your business collect and manage the information needed to assist with regulatory compliance.
Join the AIFST and AFGC for an afternoon of navigating the food regulation maze.
AIFST Members: $95.00
Student/Graduate Members: $55.00
Non-Members: $160.00
Not a member? Join online today!


Welcome & Introduction
Overview of Training 
Fiona Fleming
1.05pm - 2.15pm
Food Regulation 101 
Fiona Fleming
2.15pm - 3.15pm
Tools to assist with regulatory compliance - PIF V6.0
Geoffrey Annison
3.15pm - 3.45pm
Allergen Management Update
Robin Sherlock
3.45pm - 4.00pm
AIFST Update
Fiona Fleming



Fiona Fleming - AIFST
Fiona is Managing Director of the Australian Institute of Food Science and Technology (AIFST). She is an experienced Corporate and Regulatory Affairs professional who has been involved in leading and facilitating change and developing management strategies across a portfolio of food policy and regulatory matters in global FMCG and NGO environments.
Fiona has more than 30 years’ experience in the food industry in the areas of dairy, seafood, cereal-based foods, smallgoods, tea, simmer sauces and pastes, ingredients and infant formula.


Dr Geoffrey Annison - AFGC
Geoffrey is the Deputy CEO of the Australian Food and Grocery Council. He has wide experience in food regulation and innovation, having held a number of senior technical and management roles in industry in Australia and overseas, in academia, and in public policy.
His career has spanned a number of sectors including the FMCG sector with Goodman Fielder and the AFGC, the rural sector with organisations such as Australian Pork Ltd and AWB Ltd.


Robin Sherlock - AIFST
Robin Sherlock is the Education and CPD Manager for AIFST and Director of Sherlock Food Allergen Risk Management and provides risk reviews, analytical advice, consultation and training. Rob’s background is in medical laboratory science and she has nearly 20 years’ experience in food science, collaborating with food producers, retailers, food service and caterers, hospitals and regulators to establish robust allergen management tools and programs to reduce the risk for both industry and allergic consumers.


AIFST Members: $95.00
Student/Graduate Members: $55.00
Non-Members: $160.00
Not a member? Join online today!