Expo Registration Guide

www.nwfpa.org • expo@nwfpa.org • 503.327.2200

2018

January 8-10, 2018

Welcome to the 104th Annual

EXPO and ConferenceThis is the show to attend. Expo o�ers three days of nationally known speakers, industry leaders and educational experts sharing the latest trends and information, plus a convention �oor �lled with 500+ vendorsand suppliers. Most importantly, the Expo is a place for networking with colleagues and connecting with association members.

Take advantage of your time and make key contacts, explore the latest innovations and participate in educational seminars. And of course, enjoy what Portland has to o�er!

Debbie Radie NWFPA Board Chairwoman, VP of Operations, Boardman Foods

David McGiverin President, Northwest Food Processors Association

Join us for the Opening Night ReceptionMonday, January 8 • 4:30 PM - 7 PMAll attendees are welcome. Please pre-register through the registration website.

Celebrate opening day of the 2018 Expo at the opening night party! A great opportunity to make new connections. Doors will open at 5pm at the Loyal Legion, 710 SE 6th Avenue, Portland. Shuttles are available at the main entrance of the OCC from 4:45 pm to 7 pm every 15 minutes. Present-ing sponsors, Wells Fargo and Davis Wright Tremaine join our exhibitors in welcoming you to a great evening of entertainment, food and cocktails.

EXPO Hall Hours9 AM - 4 PM • Monday & Tuesday

9 AM - 1 PM • Wednesday

3

Register at: www.foodandbeverageworld.orgFood Buyer/Processor Registration Early Bird...$49 After 12/31...$79

Supplier Registration Member................$199 Non Member..............$299*Suppliers MUST pre-register!

Gov’t Reps, Trade Associations, Students, Media .................................... $49

Need to register 10 or more attendees? Call: 503.327.2204

Show Venue, Directions and ParkingThe Oregon Convention Center is located in the heart of Portland's Lloyd District near the Moda Center, and is easily accessible from event hotels by MAX Light Rail train or the Portland Streetcar, which stop at the center's main entrance. Parking is available onsite and surrounding area.

Hotel ReservationsConference hotels include Doubletree by Hilton Hotel, Crowne Plaza Convention Center, Portland Marriott Downtown, Hotel Eastlund and The Nines. Discounted room rates, vary from $169 to $259 per night based on single/double occupancy.

Contact Travel PortlandCall toll free: 1.877.678.5263, select Option #2Email: housing@travelportland.com Online: bit.ly/expo2018hotels

Thank You to Our 2018 Sponsors • Aldrich Advisors• Cascadia Capital, LLC• Davis Wright Tremaine• Fisher Construction Group• Moss Adams, LLC• National Sugar Marketing, LLC

Oregon Convention Center777 NE Martin Luther King BlvdPortland OR 97232

• Parker, Smith & Feek• Silgan Containers Corporation• SnoTemp• Summit Industrial• TRICO Companies, LLC• Wells Fargo - Agri Business

Monday, January 8, 2018A sampling of the conference agenda. To view the entire agenda, visit www.foodandbeverageworld.org

Culinary Steam Filtration and Best Practices9:30 AM - 10:30 AM • Mt. HoodThis session will cover the industries, applications, and uses of culinary steam. The presenta-tion will discuss why �ltration of steam is essential for the production of culinary steam and end user safety. Filter care, maintenance, and best practices will be covered. Steam applica-tions will be discussed, including cooking, sterilization of surfaces, sterilization of process �lter elements, and pasteurizing products. We will address the various regulations for steam used in a food/production environment, as well as 3A recommended practices. How to Get Started with Redzone - Productivity and Paperless QA9:30 AM - 10:30 AM • Mt RainierFood and beverage manufacturers all across the Paci�c North west have been using Redzone to transform their plant’s productivity and culture. This is your opportunity to hear the results that your peers have been achieving and how your organization can become part of this growing community. The session will leave you with an understanding of the Redzone technology & Continuous Improvement Coaching and how to evaluate the poten-tial uplifts available from a deployment at your facility. You will also hear �rst hand from other local food and beverage organizations about their deployments of Redzone, how they were able to Go Live in a week, and achieve double digit productivity gains in 90 days! Understanding Capital & Your Balance Sheet9:30 AM - 10:30 AM • Mt. Adams Brand Recognition - Getting Your Name in Front of Your Audience1:00 PM - 2:00 PM • Mt. Adams Deconstructing the Productivity Miracle Sweeping Food and Beverage1:00 PM - 2:00 PM • Mt. RainierJoin Redzone and members of their community as they host a panel discussion analyzing the trends of 200+ Food Companies that have made a “leap” in productivity applying next generation social-mobile technology & work team coaching. After sharing their latest Productivity Benchmark the panelists will comment on their experiences from their own journey, talk about the critical success factors in getting company wide buy-in, breaking down communication barriers and bene�ting from friendly competition and a new sense of pride and ownership in operating performance from the shop �oor teams. With so many Paci�c Northwest food companies now following this approach, �nd out what everyone is talking about.

Employee Safety, Engagement, and Injury Prevention: A Case for Ergonomics1:00 PM - 2:00 PM • Borah PeakDid you know that employee discomfort results in approximately 5 1/2 hours of lost produc-tivity per week? This session will demonstrate how good ergonomics can improve employee engagement, reduce employee discomfort, and improve presenteeism, all while reducing the number of work place injuries, OSHA recordables, and worker's compensation costs. Participants will leave with a better understanding of how to identify injury risk and utilize simple solutions available to them to mitigate that risk. FSMA Update with FDA1:00 PM - 2:00 PM • Food Safety LandA discussion with FDA representative on the current FSMA rulings and updated documents. Speak with a leader in the industry and get your questions answered. Legislative Hot Topics: Washington State Paid Sick Leave Rules & Oregon Labor Overtime Rules1:00 PM - 2:00 PM • Mt. HoodAn open discussion about two hot topics in the states - how does the paid sick leave rule e�ect food processors and the impact of Oregon overtime rules on the production line. Clean Energy Procurement in the PNW: The Basics3:00 PM - 3:45 PM • Borah PeakClean energy sources are transforming the utility energy industry as we know it, with broad implications and opportunities for the corporate energy consumer. Beyond just installing solar panels, innovative clean energy procurement mechanisms are now being developed that allow companies to take control of their energy strategies and gain the economic and sustainability bene�ts they desire. Large energy consumers like those in the food and beverage industry need to be aware of this shifting landscape and how to take advantage of opportunities to save money, lock in supply and drive sustainability initiatives.

Engage with a Master Chef! Season 7 Winner Shaun O'Neale at Expo3:00 PM – 3:45 PM • Mt. HoodFOX Television's wildly popular show "Master Chef" featuring Gordon Ramsey as host has turned out some amazing winner. Our highlighted speaker and chef guest this year is season 7 winner Shaun O'Neale. Shaun will delight attendees with a hands on demo of culinary delight using PNW products. Samples will be given to the session attendees as will signed copies of his Master Chef cookbook. Marketing Sustainability: What do customers really want? What does it take to be credible?3:00 PM - 3:45 PM • 3 SistersBoth consumers and commercial food buyers are showing increasing interest in products with "sustainable" attributes -- products that are local, natural, organic, humane, or claim other social or environmental bene�ts. This session will present consumer and market trend research to explore the demand for sustainable products and how buyer expectations are evolving. We will review best practices for making sustainability claims and address the di�erences between �rst, second and third party claims.

The Paperless Plant Becomes a Reality3:00 PM - 3:45 PM • Mt. RainierJoin Redzone’s panel of Community Members at NWFPA 2018 as we discuss the Corrective Action/Preventative Action (CAPA) requirements within The Food Safety Modernization Act (FSMA) and how these new requirements create an obvious choice to leverage technology enhancements to remove the friction from Food Safety and Quality Assurance (FSQA) programs. Environmental Monitoring in Food Safety3:00 PM - 3:45 PM • Food Safety Land

Tuesday, January 9, 2018Advances in Water Treatment with Subsurface Aeration9:30 AM - 10:30 AM • Borah PeakThis presentation will examine case studies to evaluate lagoon rehabilitation alternatives with a view to lowering maintenance, energy inputs and improving treatment. A particular focus will be to evaluate �ne bubble aeration by subsurface di�users for odor control infood processing water. This session is important for attendees to be exposed to actualperformance data from a food processing facility in Idaho. Sustaining Continuous Improvement - The Role of Leadership9:30 AM - 10:30 AM • Mt. RainierMost organizations that undertake a Continuous Improvement transformation struggle to sustain the improvements. There are many common questions to ask when faced with sustainment issues. Why are we struggling to sustain improvements? How do we lock-in the improvements and maintain momentum? What is preventing us from sustaining the most basic CI principles such as 5S? This session will help you answer these questions and provide a simple path forward to sustainment, all through understanding the role of Leadership in a CI transformation.

From Asset to Enterprise: Data Consumption and Productivity9:30 AM - 10:30 AM • Mt. HoodProduction assets produce massive of amounts of data, whether it's temperature from an oven, the speed of a conveyor belt, or the energy consumption of a pump. Typically, much of that data is never captured, used or in some cases even understood – It’s time to change that. In this session, we will take a look at how a food producer is pursuing a strategic approach to creating, managing and sharing data from their process to drive business decisions.

Sanitary Design in the Plant – Best Practices1:00 PM – 2:00 PM • Mt. Je�erson Food Risk Assessment & Food Safety Culture1:00 PM - 2:00 PM • Food Safety LandUnderstanding the importance of a food safety culture and the ROIassociated with adaptation and implementation.

Keynote Speakers

Monday Lunch KeynoteJanuary 8 • 11:00 AM - 1:00 PMGeneral Session ($50)

The Science of CommunicationKeynote Speaker: Vanessa Van Edwards

The science is clear: With higher interpersonal intelligence, we increase our income, we take less sick days, we feel more bonded with our team and we are more loyal to our companies. But how can we improve interpersonal intelli-gence? In this talk Vanessa goes through a series of activities to increase partic-ipants PQ immediately. This includes communication strategies, relationship builders and speed-reading clients and colleagues. It’s one not to be missed!

Sponsored by: Fisher Construction Group

Tuesday Lunch Keynote January 9 • 11:00 AM - 1:00 PMGeneral Session ($50)

Global Food DefenseKeynote Speaker: Rod Wheeler

When developing your facility or operational security contingency plans, the �rst step is always to conduct a site-speci�c threat/vulnerability assessment.A food facility security vulnerability assessment is a process by which The Global Food Defense Security Expert conducts a survey of your existing security measures, plans, policies and procedures and make recommendations to company management on those areas in which a risk of intentional product tampering and the security of your personnel, products assets and peopleare considered. Rod Wheeler, founder of Global Food Defense Institute,will delve into the fundamental necessity for a Food Defense Plan in this keynote presentation.

New Innovative Heating Solution for Cooking Challenging Foodsand Beverages1:00 PM - 2:00 PM • Mt. HoodUS markets are drifting towards fresher tasting and more natural looking foods. In the past, heating thick or chunky consistency products was problematic. With traditional heating methods such as heat exchangers or kettles, there can be problems with under or over cook as well as scaling or fouling of product. Direct steam injection technology replaces these heating methods by providing the ability to heat product with unrestricted �ow at precise temperatures. Precise and consistent temperature control allows for more throughput, increased quality, and enhanced product color. This technology also has the ability to maintain particulate integrity without scaling or fouling. In addition, food processors can achieve energy savings of 20% or more by capturing all of the latent and sensible heat. How to Develop & Deliver a Successful Project for Your Organization1:00 PM - 2:00 PM • Mt. RainierProject Management is the application of knowledge, skills, tools and techniques to project activities, from project initiation through project completion, to successfully deliver a project. Project management focusses on balancing the project constraints o f scope, sched-ule, cost, quality management and safety while understanding and managing all of the project constraints. Without Professional Project Management, 85% of all projects are doomed to fail. KINA uses a lean approach to project management that helps eliminate non value added activities. It is more cost e�ective to make changes on paper instead of having to do it with brick and mortar during construction. Cause Marketing For The New Age…Because It Works!2:30 PM - 3:30 PM • Borah PeakThis session discusses emerging trends in the cause marketing movement and underlying elements of celebrity and nonpro�t endorsed marketing. Through presentation, case-stud-ies and Q&A, we will take an introspective look at strategic targeted action plans to build quick initial sales, product distinction, hyper local market development through leveraging celebrity appearances, and social media connections that are necessary to help your product sell itself. Engage with a Master Chef! Season 7 Winner Shaun O'Neale at Expo2:30 PM - 3:30 PM • Mt. HoodFOX Television's wildly popular show "Master Chef" featuring Gordon Ramsey as host has turned out some amazing winners. Our highlighted speaker and chef guest this year is season 7 winner Shaun O'Neale. Shaun will delight attendees with a hands on demo of culinary delight using PNW products. Samples will be given to the session attendees as will signed copies of his Master Chef cookbook. Ensuring Worker Competency with a Transient Workforce - the TWI Way2:30 PM - 3:30 PM • Mt. RainierWith seasonal workers, it is di�cult to ensure that they obtain the proper training to e�ciently produce quality product, that's food safe, in a safe manner. Furthermore, most of us believe that standard work is essential to e�ective operations, but rarely do we employ a standardized and respectful training methodology. Learn how Training Within Industry - Job Instructions was used to address this problem directly.

5

Monday, January 8, 2018A sampling of the conference agenda. To view the entire agenda, visit www.foodandbeverageworld.org

Culinary Steam Filtration and Best Practices9:30 AM - 10:30 AM • Mt. HoodThis session will cover the industries, applications, and uses of culinary steam. The presenta-tion will discuss why �ltration of steam is essential for the production of culinary steam and end user safety. Filter care, maintenance, and best practices will be covered. Steam applica-tions will be discussed, including cooking, sterilization of surfaces, sterilization of process �lter elements, and pasteurizing products. We will address the various regulations for steam used in a food/production environment, as well as 3A recommended practices. How to Get Started with Redzone - Productivity and Paperless QA9:30 AM - 10:30 AM • Mt RainierFood and beverage manufacturers all across the Paci�c North west have been using Redzone to transform their plant’s productivity and culture. This is your opportunity to hear the results that your peers have been achieving and how your organization can become part of this growing community. The session will leave you with an understanding of the Redzone technology & Continuous Improvement Coaching and how to evaluate the poten-tial uplifts available from a deployment at your facility. You will also hear �rst hand from other local food and beverage organizations about their deployments of Redzone, how they were able to Go Live in a week, and achieve double digit productivity gains in 90 days! Understanding Capital & Your Balance Sheet9:30 AM - 10:30 AM • Mt. Adams Brand Recognition - Getting Your Name in Front of Your Audience1:00 PM - 2:00 PM • Mt. Adams Deconstructing the Productivity Miracle Sweeping Food and Beverage1:00 PM - 2:00 PM • Mt. RainierJoin Redzone and members of their community as they host a panel discussion analyzing the trends of 200+ Food Companies that have made a “leap” in productivity applying next generation social-mobile technology & work team coaching. After sharing their latest Productivity Benchmark the panelists will comment on their experiences from their own journey, talk about the critical success factors in getting company wide buy-in, breaking down communication barriers and bene�ting from friendly competition and a new sense of pride and ownership in operating performance from the shop �oor teams. With so many Paci�c Northwest food companies now following this approach, �nd out what everyone is talking about.

Employee Safety, Engagement, and Injury Prevention: A Case for Ergonomics1:00 PM - 2:00 PM • Borah PeakDid you know that employee discomfort results in approximately 5 1/2 hours of lost produc-tivity per week? This session will demonstrate how good ergonomics can improve employee engagement, reduce employee discomfort, and improve presenteeism, all while reducing the number of work place injuries, OSHA recordables, and worker's compensation costs. Participants will leave with a better understanding of how to identify injury risk and utilize simple solutions available to them to mitigate that risk. FSMA Update with FDA1:00 PM - 2:00 PM • Food Safety LandA discussion with FDA representative on the current FSMA rulings and updated documents. Speak with a leader in the industry and get your questions answered. Legislative Hot Topics: Washington State Paid Sick Leave Rules & Oregon Labor Overtime Rules1:00 PM - 2:00 PM • Mt. HoodAn open discussion about two hot topics in the states - how does the paid sick leave rule e�ect food processors and the impact of Oregon overtime rules on the production line. Clean Energy Procurement in the PNW: The Basics3:00 PM - 3:45 PM • Borah PeakClean energy sources are transforming the utility energy industry as we know it, with broad implications and opportunities for the corporate energy consumer. Beyond just installing solar panels, innovative clean energy procurement mechanisms are now being developed that allow companies to take control of their energy strategies and gain the economic and sustainability bene�ts they desire. Large energy consumers like those in the food and beverage industry need to be aware of this shifting landscape and how to take advantage of opportunities to save money, lock in supply and drive sustainability initiatives.

Engage with a Master Chef! Season 7 Winner Shaun O'Neale at Expo3:00 PM – 3:45 PM • Mt. HoodFOX Television's wildly popular show "Master Chef" featuring Gordon Ramsey as host has turned out some amazing winner. Our highlighted speaker and chef guest this year is season 7 winner Shaun O'Neale. Shaun will delight attendees with a hands on demo of culinary delight using PNW products. Samples will be given to the session attendees as will signed copies of his Master Chef cookbook. Marketing Sustainability: What do customers really want? What does it take to be credible?3:00 PM - 3:45 PM • 3 SistersBoth consumers and commercial food buyers are showing increasing interest in products with "sustainable" attributes -- products that are local, natural, organic, humane, or claim other social or environmental bene�ts. This session will present consumer and market trend research to explore the demand for sustainable products and how buyer expectations are evolving. We will review best practices for making sustainability claims and address the di�erences between �rst, second and third party claims.

The Paperless Plant Becomes a Reality3:00 PM - 3:45 PM • Mt. RainierJoin Redzone’s panel of Community Members at NWFPA 2018 as we discuss the Corrective Action/Preventative Action (CAPA) requirements within The Food Safety Modernization Act (FSMA) and how these new requirements create an obvious choice to leverage technology enhancements to remove the friction from Food Safety and Quality Assurance (FSQA) programs. Environmental Monitoring in Food Safety3:00 PM - 3:45 PM • Food Safety Land

Tuesday, January 9, 2018Advances in Water Treatment with Subsurface Aeration9:30 AM - 10:30 AM • Borah PeakThis presentation will examine case studies to evaluate lagoon rehabilitation alternatives with a view to lowering maintenance, energy inputs and improving treatment. A particular focus will be to evaluate �ne bubble aeration by subsurface di�users for odor control infood processing water. This session is important for attendees to be exposed to actualperformance data from a food processing facility in Idaho. Sustaining Continuous Improvement - The Role of Leadership9:30 AM - 10:30 AM • Mt. RainierMost organizations that undertake a Continuous Improvement transformation struggle to sustain the improvements. There are many common questions to ask when faced with sustainment issues. Why are we struggling to sustain improvements? How do we lock-in the improvements and maintain momentum? What is preventing us from sustaining the most basic CI principles such as 5S? This session will help you answer these questions and provide a simple path forward to sustainment, all through understanding the role of Leadership in a CI transformation.

From Asset to Enterprise: Data Consumption and Productivity9:30 AM - 10:30 AM • Mt. HoodProduction assets produce massive of amounts of data, whether it's temperature from an oven, the speed of a conveyor belt, or the energy consumption of a pump. Typically, much of that data is never captured, used or in some cases even understood – It’s time to change that. In this session, we will take a look at how a food producer is pursuing a strategic approach to creating, managing and sharing data from their process to drive business decisions.

Sanitary Design in the Plant – Best Practices1:00 PM – 2:00 PM • Mt. Je�erson Food Risk Assessment & Food Safety Culture1:00 PM - 2:00 PM • Food Safety LandUnderstanding the importance of a food safety culture and the ROIassociated with adaptation and implementation.

New Innovative Heating Solution for Cooking Challenging Foodsand Beverages1:00 PM - 2:00 PM • Mt. HoodUS markets are drifting towards fresher tasting and more natural looking foods. In the past, heating thick or chunky consistency products was problematic. With traditional heating methods such as heat exchangers or kettles, there can be problems with under or over cook as well as scaling or fouling of product. Direct steam injection technology replaces these heating methods by providing the ability to heat product with unrestricted �ow at precise temperatures. Precise and consistent temperature control allows for more throughput, increased quality, and enhanced product color. This technology also has the ability to maintain particulate integrity without scaling or fouling. In addition, food processors can achieve energy savings of 20% or more by capturing all of the latent and sensible heat. How to Develop & Deliver a Successful Project for Your Organization1:00 PM - 2:00 PM • Mt. RainierProject Management is the application of knowledge, skills, tools and techniques to project activities, from project initiation through project completion, to successfully deliver a project. Project management focusses on balancing the project constraints o f scope, sched-ule, cost, quality management and safety while understanding and managing all of the project constraints. Without Professional Project Management, 85% of all projects are doomed to fail. KINA uses a lean approach to project management that helps eliminate non value added activities. It is more cost e�ective to make changes on paper instead of having to do it with brick and mortar during construction. Cause Marketing For The New Age…Because It Works!2:30 PM - 3:30 PM • Borah PeakThis session discusses emerging trends in the cause marketing movement and underlying elements of celebrity and nonpro�t endorsed marketing. Through presentation, case-stud-ies and Q&A, we will take an introspective look at strategic targeted action plans to build quick initial sales, product distinction, hyper local market development through leveraging celebrity appearances, and social media connections that are necessary to help your product sell itself. Engage with a Master Chef! Season 7 Winner Shaun O'Neale at Expo2:30 PM - 3:30 PM • Mt. HoodFOX Television's wildly popular show "Master Chef" featuring Gordon Ramsey as host has turned out some amazing winners. Our highlighted speaker and chef guest this year is season 7 winner Shaun O'Neale. Shaun will delight attendees with a hands on demo of culinary delight using PNW products. Samples will be given to the session attendees as will signed copies of his Master Chef cookbook. Ensuring Worker Competency with a Transient Workforce - the TWI Way2:30 PM - 3:30 PM • Mt. RainierWith seasonal workers, it is di�cult to ensure that they obtain the proper training to e�ciently produce quality product, that's food safe, in a safe manner. Furthermore, most of us believe that standard work is essential to e�ective operations, but rarely do we employ a standardized and respectful training methodology. Learn how Training Within Industry - Job Instructions was used to address this problem directly.

Monday, January 8, 2018A sampling of the conference agenda. To view the entire agenda, visit www.foodandbeverageworld.org

Culinary Steam Filtration and Best Practices9:30 AM - 10:30 AM • Mt. HoodThis session will cover the industries, applications, and uses of culinary steam. The presenta-tion will discuss why �ltration of steam is essential for the production of culinary steam and end user safety. Filter care, maintenance, and best practices will be covered. Steam applica-tions will be discussed, including cooking, sterilization of surfaces, sterilization of process �lter elements, and pasteurizing products. We will address the various regulations for steam used in a food/production environment, as well as 3A recommended practices. How to Get Started with Redzone - Productivity and Paperless QA9:30 AM - 10:30 AM • Mt RainierFood and beverage manufacturers all across the Paci�c North west have been using Redzone to transform their plant’s productivity and culture. This is your opportunity to hear the results that your peers have been achieving and how your organization can become part of this growing community. The session will leave you with an understanding of the Redzone technology & Continuous Improvement Coaching and how to evaluate the poten-tial uplifts available from a deployment at your facility. You will also hear �rst hand from other local food and beverage organizations about their deployments of Redzone, how they were able to Go Live in a week, and achieve double digit productivity gains in 90 days! Understanding Capital & Your Balance Sheet9:30 AM - 10:30 AM • Mt. Adams Brand Recognition - Getting Your Name in Front of Your Audience1:00 PM - 2:00 PM • Mt. Adams Deconstructing the Productivity Miracle Sweeping Food and Beverage1:00 PM - 2:00 PM • Mt. RainierJoin Redzone and members of their community as they host a panel discussion analyzing the trends of 200+ Food Companies that have made a “leap” in productivity applying next generation social-mobile technology & work team coaching. After sharing their latest Productivity Benchmark the panelists will comment on their experiences from their own journey, talk about the critical success factors in getting company wide buy-in, breaking down communication barriers and bene�ting from friendly competition and a new sense of pride and ownership in operating performance from the shop �oor teams. With so many Paci�c Northwest food companies now following this approach, �nd out what everyone is talking about.

Employee Safety, Engagement, and Injury Prevention: A Case for Ergonomics1:00 PM - 2:00 PM • Borah PeakDid you know that employee discomfort results in approximately 5 1/2 hours of lost produc-tivity per week? This session will demonstrate how good ergonomics can improve employee engagement, reduce employee discomfort, and improve presenteeism, all while reducing the number of work place injuries, OSHA recordables, and worker's compensation costs. Participants will leave with a better understanding of how to identify injury risk and utilize simple solutions available to them to mitigate that risk. FSMA Update with FDA1:00 PM - 2:00 PM • Food Safety LandA discussion with FDA representative on the current FSMA rulings and updated documents. Speak with a leader in the industry and get your questions answered. Legislative Hot Topics: Washington State Paid Sick Leave Rules & Oregon Labor Overtime Rules1:00 PM - 2:00 PM • Mt. HoodAn open discussion about two hot topics in the states - how does the paid sick leave rule e�ect food processors and the impact of Oregon overtime rules on the production line. Clean Energy Procurement in the PNW: The Basics3:00 PM - 3:45 PM • Borah PeakClean energy sources are transforming the utility energy industry as we know it, with broad implications and opportunities for the corporate energy consumer. Beyond just installing solar panels, innovative clean energy procurement mechanisms are now being developed that allow companies to take control of their energy strategies and gain the economic and sustainability bene�ts they desire. Large energy consumers like those in the food and beverage industry need to be aware of this shifting landscape and how to take advantage of opportunities to save money, lock in supply and drive sustainability initiatives.

Engage with a Master Chef! Season 7 Winner Shaun O'Neale at Expo3:00 PM – 3:45 PM • Mt. HoodFOX Television's wildly popular show "Master Chef" featuring Gordon Ramsey as host has turned out some amazing winner. Our highlighted speaker and chef guest this year is season 7 winner Shaun O'Neale. Shaun will delight attendees with a hands on demo of culinary delight using PNW products. Samples will be given to the session attendees as will signed copies of his Master Chef cookbook. Marketing Sustainability: What do customers really want? What does it take to be credible?3:00 PM - 3:45 PM • 3 SistersBoth consumers and commercial food buyers are showing increasing interest in products with "sustainable" attributes -- products that are local, natural, organic, humane, or claim other social or environmental bene�ts. This session will present consumer and market trend research to explore the demand for sustainable products and how buyer expectations are evolving. We will review best practices for making sustainability claims and address the di�erences between �rst, second and third party claims.

The Paperless Plant Becomes a Reality3:00 PM - 3:45 PM • Mt. RainierJoin Redzone’s panel of Community Members at NWFPA 2018 as we discuss the Corrective Action/Preventative Action (CAPA) requirements within The Food Safety Modernization Act (FSMA) and how these new requirements create an obvious choice to leverage technology enhancements to remove the friction from Food Safety and Quality Assurance (FSQA) programs. Environmental Monitoring in Food Safety3:00 PM - 3:45 PM • Food Safety Land

Tuesday, January 9, 2018Advances in Water Treatment with Subsurface Aeration9:30 AM - 10:30 AM • Borah PeakThis presentation will examine case studies to evaluate lagoon rehabilitation alternatives with a view to lowering maintenance, energy inputs and improving treatment. A particular focus will be to evaluate �ne bubble aeration by subsurface di�users for odor control infood processing water. This session is important for attendees to be exposed to actualperformance data from a food processing facility in Idaho. Sustaining Continuous Improvement - The Role of Leadership9:30 AM - 10:30 AM • Mt. RainierMost organizations that undertake a Continuous Improvement transformation struggle to sustain the improvements. There are many common questions to ask when faced with sustainment issues. Why are we struggling to sustain improvements? How do we lock-in the improvements and maintain momentum? What is preventing us from sustaining the most basic CI principles such as 5S? This session will help you answer these questions and provide a simple path forward to sustainment, all through understanding the role of Leadership in a CI transformation.

From Asset to Enterprise: Data Consumption and Productivity9:30 AM - 10:30 AM • Mt. HoodProduction assets produce massive of amounts of data, whether it's temperature from an oven, the speed of a conveyor belt, or the energy consumption of a pump. Typically, much of that data is never captured, used or in some cases even understood – It’s time to change that. In this session, we will take a look at how a food producer is pursuing a strategic approach to creating, managing and sharing data from their process to drive business decisions.

Sanitary Design in the Plant – Best Practices1:00 PM – 2:00 PM • Mt. Je�erson Food Risk Assessment & Food Safety Culture1:00 PM - 2:00 PM • Food Safety LandUnderstanding the importance of a food safety culture and the ROIassociated with adaptation and implementation.

New Innovative Heating Solution for Cooking Challenging Foodsand Beverages1:00 PM - 2:00 PM • Mt. HoodUS markets are drifting towards fresher tasting and more natural looking foods. In the past, heating thick or chunky consistency products was problematic. With traditional heating methods such as heat exchangers or kettles, there can be problems with under or over cook as well as scaling or fouling of product. Direct steam injection technology replaces these heating methods by providing the ability to heat product with unrestricted �ow at precise temperatures. Precise and consistent temperature control allows for more throughput, increased quality, and enhanced product color. This technology also has the ability to maintain particulate integrity without scaling or fouling. In addition, food processors can achieve energy savings of 20% or more by capturing all of the latent and sensible heat. How to Develop & Deliver a Successful Project for Your Organization1:00 PM - 2:00 PM • Mt. RainierProject Management is the application of knowledge, skills, tools and techniques to project activities, from project initiation through project completion, to successfully deliver a project. Project management focusses on balancing the project constraints o f scope, sched-ule, cost, quality management and safety while understanding and managing all of the project constraints. Without Professional Project Management, 85% of all projects are doomed to fail. KINA uses a lean approach to project management that helps eliminate non value added activities. It is more cost e�ective to make changes on paper instead of having to do it with brick and mortar during construction. Cause Marketing For The New Age…Because It Works!2:30 PM - 3:30 PM • Borah PeakThis session discusses emerging trends in the cause marketing movement and underlying elements of celebrity and nonpro�t endorsed marketing. Through presentation, case-stud-ies and Q&A, we will take an introspective look at strategic targeted action plans to build quick initial sales, product distinction, hyper local market development through leveraging celebrity appearances, and social media connections that are necessary to help your product sell itself. Engage with a Master Chef! Season 7 Winner Shaun O'Neale at Expo2:30 PM - 3:30 PM • Mt. HoodFOX Television's wildly popular show "Master Chef" featuring Gordon Ramsey as host has turned out some amazing winners. Our highlighted speaker and chef guest this year is season 7 winner Shaun O'Neale. Shaun will delight attendees with a hands on demo of culinary delight using PNW products. Samples will be given to the session attendees as will signed copies of his Master Chef cookbook. Ensuring Worker Competency with a Transient Workforce - the TWI Way2:30 PM - 3:30 PM • Mt. RainierWith seasonal workers, it is di�cult to ensure that they obtain the proper training to e�ciently produce quality product, that's food safe, in a safe manner. Furthermore, most of us believe that standard work is essential to e�ective operations, but rarely do we employ a standardized and respectful training methodology. Learn how Training Within Industry - Job Instructions was used to address this problem directly.

7

Monday, January 8, 2018A sampling of the conference agenda. To view the entire agenda, visit www.foodandbeverageworld.org

Culinary Steam Filtration and Best Practices9:30 AM - 10:30 AM • Mt. HoodThis session will cover the industries, applications, and uses of culinary steam. The presenta-tion will discuss why �ltration of steam is essential for the production of culinary steam and end user safety. Filter care, maintenance, and best practices will be covered. Steam applica-tions will be discussed, including cooking, sterilization of surfaces, sterilization of process �lter elements, and pasteurizing products. We will address the various regulations for steam used in a food/production environment, as well as 3A recommended practices. How to Get Started with Redzone - Productivity and Paperless QA9:30 AM - 10:30 AM • Mt RainierFood and beverage manufacturers all across the Paci�c North west have been using Redzone to transform their plant’s productivity and culture. This is your opportunity to hear the results that your peers have been achieving and how your organization can become part of this growing community. The session will leave you with an understanding of the Redzone technology & Continuous Improvement Coaching and how to evaluate the poten-tial uplifts available from a deployment at your facility. You will also hear �rst hand from other local food and beverage organizations about their deployments of Redzone, how they were able to Go Live in a week, and achieve double digit productivity gains in 90 days! Understanding Capital & Your Balance Sheet9:30 AM - 10:30 AM • Mt. Adams Brand Recognition - Getting Your Name in Front of Your Audience1:00 PM - 2:00 PM • Mt. Adams Deconstructing the Productivity Miracle Sweeping Food and Beverage1:00 PM - 2:00 PM • Mt. RainierJoin Redzone and members of their community as they host a panel discussion analyzing the trends of 200+ Food Companies that have made a “leap” in productivity applying next generation social-mobile technology & work team coaching. After sharing their latest Productivity Benchmark the panelists will comment on their experiences from their own journey, talk about the critical success factors in getting company wide buy-in, breaking down communication barriers and bene�ting from friendly competition and a new sense of pride and ownership in operating performance from the shop �oor teams. With so many Paci�c Northwest food companies now following this approach, �nd out what everyone is talking about.

Employee Safety, Engagement, and Injury Prevention: A Case for Ergonomics1:00 PM - 2:00 PM • Borah PeakDid you know that employee discomfort results in approximately 5 1/2 hours of lost produc-tivity per week? This session will demonstrate how good ergonomics can improve employee engagement, reduce employee discomfort, and improve presenteeism, all while reducing the number of work place injuries, OSHA recordables, and worker's compensation costs. Participants will leave with a better understanding of how to identify injury risk and utilize simple solutions available to them to mitigate that risk. FSMA Update with FDA1:00 PM - 2:00 PM • Food Safety LandA discussion with FDA representative on the current FSMA rulings and updated documents. Speak with a leader in the industry and get your questions answered. Legislative Hot Topics: Washington State Paid Sick Leave Rules & Oregon Labor Overtime Rules1:00 PM - 2:00 PM • Mt. HoodAn open discussion about two hot topics in the states - how does the paid sick leave rule e�ect food processors and the impact of Oregon overtime rules on the production line. Clean Energy Procurement in the PNW: The Basics3:00 PM - 3:45 PM • Borah PeakClean energy sources are transforming the utility energy industry as we know it, with broad implications and opportunities for the corporate energy consumer. Beyond just installing solar panels, innovative clean energy procurement mechanisms are now being developed that allow companies to take control of their energy strategies and gain the economic and sustainability bene�ts they desire. Large energy consumers like those in the food and beverage industry need to be aware of this shifting landscape and how to take advantage of opportunities to save money, lock in supply and drive sustainability initiatives.

Engage with a Master Chef! Season 7 Winner Shaun O'Neale at Expo3:00 PM – 3:45 PM • Mt. HoodFOX Television's wildly popular show "Master Chef" featuring Gordon Ramsey as host has turned out some amazing winner. Our highlighted speaker and chef guest this year is season 7 winner Shaun O'Neale. Shaun will delight attendees with a hands on demo of culinary delight using PNW products. Samples will be given to the session attendees as will signed copies of his Master Chef cookbook. Marketing Sustainability: What do customers really want? What does it take to be credible?3:00 PM - 3:45 PM • 3 SistersBoth consumers and commercial food buyers are showing increasing interest in products with "sustainable" attributes -- products that are local, natural, organic, humane, or claim other social or environmental bene�ts. This session will present consumer and market trend research to explore the demand for sustainable products and how buyer expectations are evolving. We will review best practices for making sustainability claims and address the di�erences between �rst, second and third party claims.

The Paperless Plant Becomes a Reality3:00 PM - 3:45 PM • Mt. RainierJoin Redzone’s panel of Community Members at NWFPA 2018 as we discuss the Corrective Action/Preventative Action (CAPA) requirements within The Food Safety Modernization Act (FSMA) and how these new requirements create an obvious choice to leverage technology enhancements to remove the friction from Food Safety and Quality Assurance (FSQA) programs. Environmental Monitoring in Food Safety3:00 PM - 3:45 PM • Food Safety Land

Tuesday, January 9, 2018Advances in Water Treatment with Subsurface Aeration9:30 AM - 10:30 AM • Borah PeakThis presentation will examine case studies to evaluate lagoon rehabilitation alternatives with a view to lowering maintenance, energy inputs and improving treatment. A particular focus will be to evaluate �ne bubble aeration by subsurface di�users for odor control infood processing water. This session is important for attendees to be exposed to actualperformance data from a food processing facility in Idaho. Sustaining Continuous Improvement - The Role of Leadership9:30 AM - 10:30 AM • Mt. RainierMost organizations that undertake a Continuous Improvement transformation struggle to sustain the improvements. There are many common questions to ask when faced with sustainment issues. Why are we struggling to sustain improvements? How do we lock-in the improvements and maintain momentum? What is preventing us from sustaining the most basic CI principles such as 5S? This session will help you answer these questions and provide a simple path forward to sustainment, all through understanding the role of Leadership in a CI transformation.

From Asset to Enterprise: Data Consumption and Productivity9:30 AM - 10:30 AM • Mt. HoodProduction assets produce massive of amounts of data, whether it's temperature from an oven, the speed of a conveyor belt, or the energy consumption of a pump. Typically, much of that data is never captured, used or in some cases even understood – It’s time to change that. In this session, we will take a look at how a food producer is pursuing a strategic approach to creating, managing and sharing data from their process to drive business decisions.

Sanitary Design in the Plant – Best Practices1:00 PM – 2:00 PM • Mt. Je�erson Food Risk Assessment & Food Safety Culture1:00 PM - 2:00 PM • Food Safety LandUnderstanding the importance of a food safety culture and the ROIassociated with adaptation and implementation.

New Innovative Heating Solution for Cooking Challenging Foodsand Beverages1:00 PM - 2:00 PM • Mt. HoodUS markets are drifting towards fresher tasting and more natural looking foods. In the past, heating thick or chunky consistency products was problematic. With traditional heating methods such as heat exchangers or kettles, there can be problems with under or over cook as well as scaling or fouling of product. Direct steam injection technology replaces these heating methods by providing the ability to heat product with unrestricted �ow at precise temperatures. Precise and consistent temperature control allows for more throughput, increased quality, and enhanced product color. This technology also has the ability to maintain particulate integrity without scaling or fouling. In addition, food processors can achieve energy savings of 20% or more by capturing all of the latent and sensible heat. How to Develop & Deliver a Successful Project for Your Organization1:00 PM - 2:00 PM • Mt. RainierProject Management is the application of knowledge, skills, tools and techniques to project activities, from project initiation through project completion, to successfully deliver a project. Project management focusses on balancing the project constraints o f scope, sched-ule, cost, quality management and safety while understanding and managing all of the project constraints. Without Professional Project Management, 85% of all projects are doomed to fail. KINA uses a lean approach to project management that helps eliminate non value added activities. It is more cost e�ective to make changes on paper instead of having to do it with brick and mortar during construction. Cause Marketing For The New Age…Because It Works!2:30 PM - 3:30 PM • Borah PeakThis session discusses emerging trends in the cause marketing movement and underlying elements of celebrity and nonpro�t endorsed marketing. Through presentation, case-stud-ies and Q&A, we will take an introspective look at strategic targeted action plans to build quick initial sales, product distinction, hyper local market development through leveraging celebrity appearances, and social media connections that are necessary to help your product sell itself. Engage with a Master Chef! Season 7 Winner Shaun O'Neale at Expo2:30 PM - 3:30 PM • Mt. HoodFOX Television's wildly popular show "Master Chef" featuring Gordon Ramsey as host has turned out some amazing winners. Our highlighted speaker and chef guest this year is season 7 winner Shaun O'Neale. Shaun will delight attendees with a hands on demo of culinary delight using PNW products. Samples will be given to the session attendees as will signed copies of his Master Chef cookbook. Ensuring Worker Competency with a Transient Workforce - the TWI Way2:30 PM - 3:30 PM • Mt. RainierWith seasonal workers, it is di�cult to ensure that they obtain the proper training to e�ciently produce quality product, that's food safe, in a safe manner. Furthermore, most of us believe that standard work is essential to e�ective operations, but rarely do we employ a standardized and respectful training methodology. Learn how Training Within Industry - Job Instructions was used to address this problem directly.

Monday, January 8, 2018A sampling of the conference agenda. To view the entire agenda, visit www.foodandbeverageworld.org

Culinary Steam Filtration and Best Practices9:30 AM - 10:30 AM • Mt. HoodThis session will cover the industries, applications, and uses of culinary steam. The presenta-tion will discuss why �ltration of steam is essential for the production of culinary steam and end user safety. Filter care, maintenance, and best practices will be covered. Steam applica-tions will be discussed, including cooking, sterilization of surfaces, sterilization of process �lter elements, and pasteurizing products. We will address the various regulations for steam used in a food/production environment, as well as 3A recommended practices. How to Get Started with Redzone - Productivity and Paperless QA9:30 AM - 10:30 AM • Mt RainierFood and beverage manufacturers all across the Paci�c North west have been using Redzone to transform their plant’s productivity and culture. This is your opportunity to hear the results that your peers have been achieving and how your organization can become part of this growing community. The session will leave you with an understanding of the Redzone technology & Continuous Improvement Coaching and how to evaluate the poten-tial uplifts available from a deployment at your facility. You will also hear �rst hand from other local food and beverage organizations about their deployments of Redzone, how they were able to Go Live in a week, and achieve double digit productivity gains in 90 days! Understanding Capital & Your Balance Sheet9:30 AM - 10:30 AM • Mt. Adams Brand Recognition - Getting Your Name in Front of Your Audience1:00 PM - 2:00 PM • Mt. Adams Deconstructing the Productivity Miracle Sweeping Food and Beverage1:00 PM - 2:00 PM • Mt. RainierJoin Redzone and members of their community as they host a panel discussion analyzing the trends of 200+ Food Companies that have made a “leap” in productivity applying next generation social-mobile technology & work team coaching. After sharing their latest Productivity Benchmark the panelists will comment on their experiences from their own journey, talk about the critical success factors in getting company wide buy-in, breaking down communication barriers and bene�ting from friendly competition and a new sense of pride and ownership in operating performance from the shop �oor teams. With so many Paci�c Northwest food companies now following this approach, �nd out what everyone is talking about.

Employee Safety, Engagement, and Injury Prevention: A Case for Ergonomics1:00 PM - 2:00 PM • Borah PeakDid you know that employee discomfort results in approximately 5 1/2 hours of lost produc-tivity per week? This session will demonstrate how good ergonomics can improve employee engagement, reduce employee discomfort, and improve presenteeism, all while reducing the number of work place injuries, OSHA recordables, and worker's compensation costs. Participants will leave with a better understanding of how to identify injury risk and utilize simple solutions available to them to mitigate that risk. FSMA Update with FDA1:00 PM - 2:00 PM • Food Safety LandA discussion with FDA representative on the current FSMA rulings and updated documents. Speak with a leader in the industry and get your questions answered. Legislative Hot Topics: Washington State Paid Sick Leave Rules & Oregon Labor Overtime Rules1:00 PM - 2:00 PM • Mt. HoodAn open discussion about two hot topics in the states - how does the paid sick leave rule e�ect food processors and the impact of Oregon overtime rules on the production line. Clean Energy Procurement in the PNW: The Basics3:00 PM - 3:45 PM • Borah PeakClean energy sources are transforming the utility energy industry as we know it, with broad implications and opportunities for the corporate energy consumer. Beyond just installing solar panels, innovative clean energy procurement mechanisms are now being developed that allow companies to take control of their energy strategies and gain the economic and sustainability bene�ts they desire. Large energy consumers like those in the food and beverage industry need to be aware of this shifting landscape and how to take advantage of opportunities to save money, lock in supply and drive sustainability initiatives.

Engage with a Master Chef! Season 7 Winner Shaun O'Neale at Expo3:00 PM – 3:45 PM • Mt. HoodFOX Television's wildly popular show "Master Chef" featuring Gordon Ramsey as host has turned out some amazing winner. Our highlighted speaker and chef guest this year is season 7 winner Shaun O'Neale. Shaun will delight attendees with a hands on demo of culinary delight using PNW products. Samples will be given to the session attendees as will signed copies of his Master Chef cookbook. Marketing Sustainability: What do customers really want? What does it take to be credible?3:00 PM - 3:45 PM • 3 SistersBoth consumers and commercial food buyers are showing increasing interest in products with "sustainable" attributes -- products that are local, natural, organic, humane, or claim other social or environmental bene�ts. This session will present consumer and market trend research to explore the demand for sustainable products and how buyer expectations are evolving. We will review best practices for making sustainability claims and address the di�erences between �rst, second and third party claims.

The Paperless Plant Becomes a Reality3:00 PM - 3:45 PM • Mt. RainierJoin Redzone’s panel of Community Members at NWFPA 2018 as we discuss the Corrective Action/Preventative Action (CAPA) requirements within The Food Safety Modernization Act (FSMA) and how these new requirements create an obvious choice to leverage technology enhancements to remove the friction from Food Safety and Quality Assurance (FSQA) programs. Environmental Monitoring in Food Safety3:00 PM - 3:45 PM • Food Safety Land

Tuesday, January 9, 2018Advances in Water Treatment with Subsurface Aeration9:30 AM - 10:30 AM • Borah PeakThis presentation will examine case studies to evaluate lagoon rehabilitation alternatives with a view to lowering maintenance, energy inputs and improving treatment. A particular focus will be to evaluate �ne bubble aeration by subsurface di�users for odor control infood processing water. This session is important for attendees to be exposed to actualperformance data from a food processing facility in Idaho. Sustaining Continuous Improvement - The Role of Leadership9:30 AM - 10:30 AM • Mt. RainierMost organizations that undertake a Continuous Improvement transformation struggle to sustain the improvements. There are many common questions to ask when faced with sustainment issues. Why are we struggling to sustain improvements? How do we lock-in the improvements and maintain momentum? What is preventing us from sustaining the most basic CI principles such as 5S? This session will help you answer these questions and provide a simple path forward to sustainment, all through understanding the role of Leadership in a CI transformation.

From Asset to Enterprise: Data Consumption and Productivity9:30 AM - 10:30 AM • Mt. HoodProduction assets produce massive of amounts of data, whether it's temperature from an oven, the speed of a conveyor belt, or the energy consumption of a pump. Typically, much of that data is never captured, used or in some cases even understood – It’s time to change that. In this session, we will take a look at how a food producer is pursuing a strategic approach to creating, managing and sharing data from their process to drive business decisions.

Sanitary Design in the Plant – Best Practices1:00 PM – 2:00 PM • Mt. Je�erson Food Risk Assessment & Food Safety Culture1:00 PM - 2:00 PM • Food Safety LandUnderstanding the importance of a food safety culture and the ROIassociated with adaptation and implementation.

New Innovative Heating Solution for Cooking Challenging Foodsand Beverages1:00 PM - 2:00 PM • Mt. HoodUS markets are drifting towards fresher tasting and more natural looking foods. In the past, heating thick or chunky consistency products was problematic. With traditional heating methods such as heat exchangers or kettles, there can be problems with under or over cook as well as scaling or fouling of product. Direct steam injection technology replaces these heating methods by providing the ability to heat product with unrestricted �ow at precise temperatures. Precise and consistent temperature control allows for more throughput, increased quality, and enhanced product color. This technology also has the ability to maintain particulate integrity without scaling or fouling. In addition, food processors can achieve energy savings of 20% or more by capturing all of the latent and sensible heat. How to Develop & Deliver a Successful Project for Your Organization1:00 PM - 2:00 PM • Mt. RainierProject Management is the application of knowledge, skills, tools and techniques to project activities, from project initiation through project completion, to successfully deliver a project. Project management focusses on balancing the project constraints o f scope, sched-ule, cost, quality management and safety while understanding and managing all of the project constraints. Without Professional Project Management, 85% of all projects are doomed to fail. KINA uses a lean approach to project management that helps eliminate non value added activities. It is more cost e�ective to make changes on paper instead of having to do it with brick and mortar during construction. Cause Marketing For The New Age…Because It Works!2:30 PM - 3:30 PM • Borah PeakThis session discusses emerging trends in the cause marketing movement and underlying elements of celebrity and nonpro�t endorsed marketing. Through presentation, case-stud-ies and Q&A, we will take an introspective look at strategic targeted action plans to build quick initial sales, product distinction, hyper local market development through leveraging celebrity appearances, and social media connections that are necessary to help your product sell itself. Engage with a Master Chef! Season 7 Winner Shaun O'Neale at Expo2:30 PM - 3:30 PM • Mt. HoodFOX Television's wildly popular show "Master Chef" featuring Gordon Ramsey as host has turned out some amazing winners. Our highlighted speaker and chef guest this year is season 7 winner Shaun O'Neale. Shaun will delight attendees with a hands on demo of culinary delight using PNW products. Samples will be given to the session attendees as will signed copies of his Master Chef cookbook. Ensuring Worker Competency with a Transient Workforce - the TWI Way2:30 PM - 3:30 PM • Mt. RainierWith seasonal workers, it is di�cult to ensure that they obtain the proper training to e�ciently produce quality product, that's food safe, in a safe manner. Furthermore, most of us believe that standard work is essential to e�ective operations, but rarely do we employ a standardized and respectful training methodology. Learn how Training Within Industry - Job Instructions was used to address this problem directly.

9

Monday, January 8, 2018A sampling of the conference agenda. To view the entire agenda, visit www.foodandbeverageworld.org

Culinary Steam Filtration and Best Practices9:30 AM - 10:30 AM • Mt. HoodThis session will cover the industries, applications, and uses of culinary steam. The presenta-tion will discuss why �ltration of steam is essential for the production of culinary steam and end user safety. Filter care, maintenance, and best practices will be covered. Steam applica-tions will be discussed, including cooking, sterilization of surfaces, sterilization of process �lter elements, and pasteurizing products. We will address the various regulations for steam used in a food/production environment, as well as 3A recommended practices. How to Get Started with Redzone - Productivity and Paperless QA9:30 AM - 10:30 AM • Mt RainierFood and beverage manufacturers all across the Paci�c North west have been using Redzone to transform their plant’s productivity and culture. This is your opportunity to hear the results that your peers have been achieving and how your organization can become part of this growing community. The session will leave you with an understanding of the Redzone technology & Continuous Improvement Coaching and how to evaluate the poten-tial uplifts available from a deployment at your facility. You will also hear �rst hand from other local food and beverage organizations about their deployments of Redzone, how they were able to Go Live in a week, and achieve double digit productivity gains in 90 days! Understanding Capital & Your Balance Sheet9:30 AM - 10:30 AM • Mt. Adams Brand Recognition - Getting Your Name in Front of Your Audience1:00 PM - 2:00 PM • Mt. Adams Deconstructing the Productivity Miracle Sweeping Food and Beverage1:00 PM - 2:00 PM • Mt. RainierJoin Redzone and members of their community as they host a panel discussion analyzing the trends of 200+ Food Companies that have made a “leap” in productivity applying next generation social-mobile technology & work team coaching. After sharing their latest Productivity Benchmark the panelists will comment on their experiences from their own journey, talk about the critical success factors in getting company wide buy-in, breaking down communication barriers and bene�ting from friendly competition and a new sense of pride and ownership in operating performance from the shop �oor teams. With so many Paci�c Northwest food companies now following this approach, �nd out what everyone is talking about.

Employee Safety, Engagement, and Injury Prevention: A Case for Ergonomics1:00 PM - 2:00 PM • Borah PeakDid you know that employee discomfort results in approximately 5 1/2 hours of lost produc-tivity per week? This session will demonstrate how good ergonomics can improve employee engagement, reduce employee discomfort, and improve presenteeism, all while reducing the number of work place injuries, OSHA recordables, and worker's compensation costs. Participants will leave with a better understanding of how to identify injury risk and utilize simple solutions available to them to mitigate that risk. FSMA Update with FDA1:00 PM - 2:00 PM • Food Safety LandA discussion with FDA representative on the current FSMA rulings and updated documents. Speak with a leader in the industry and get your questions answered. Legislative Hot Topics: Washington State Paid Sick Leave Rules & Oregon Labor Overtime Rules1:00 PM - 2:00 PM • Mt. HoodAn open discussion about two hot topics in the states - how does the paid sick leave rule e�ect food processors and the impact of Oregon overtime rules on the production line. Clean Energy Procurement in the PNW: The Basics3:00 PM - 3:45 PM • Borah PeakClean energy sources are transforming the utility energy industry as we know it, with broad implications and opportunities for the corporate energy consumer. Beyond just installing solar panels, innovative clean energy procurement mechanisms are now being developed that allow companies to take control of their energy strategies and gain the economic and sustainability bene�ts they desire. Large energy consumers like those in the food and beverage industry need to be aware of this shifting landscape and how to take advantage of opportunities to save money, lock in supply and drive sustainability initiatives.

Engage with a Master Chef! Season 7 Winner Shaun O'Neale at Expo3:00 PM – 3:45 PM • Mt. HoodFOX Television's wildly popular show "Master Chef" featuring Gordon Ramsey as host has turned out some amazing winner. Our highlighted speaker and chef guest this year is season 7 winner Shaun O'Neale. Shaun will delight attendees with a hands on demo of culinary delight using PNW products. Samples will be given to the session attendees as will signed copies of his Master Chef cookbook. Marketing Sustainability: What do customers really want? What does it take to be credible?3:00 PM - 3:45 PM • 3 SistersBoth consumers and commercial food buyers are showing increasing interest in products with "sustainable" attributes -- products that are local, natural, organic, humane, or claim other social or environmental bene�ts. This session will present consumer and market trend research to explore the demand for sustainable products and how buyer expectations are evolving. We will review best practices for making sustainability claims and address the di�erences between �rst, second and third party claims.

The Paperless Plant Becomes a Reality3:00 PM - 3:45 PM • Mt. RainierJoin Redzone’s panel of Community Members at NWFPA 2018 as we discuss the Corrective Action/Preventative Action (CAPA) requirements within The Food Safety Modernization Act (FSMA) and how these new requirements create an obvious choice to leverage technology enhancements to remove the friction from Food Safety and Quality Assurance (FSQA) programs. Environmental Monitoring in Food Safety3:00 PM - 3:45 PM • Food Safety Land

Tuesday, January 9, 2018Advances in Water Treatment with Subsurface Aeration9:30 AM - 10:30 AM • Borah PeakThis presentation will examine case studies to evaluate lagoon rehabilitation alternatives with a view to lowering maintenance, energy inputs and improving treatment. A particular focus will be to evaluate �ne bubble aeration by subsurface di�users for odor control infood processing water. This session is important for attendees to be exposed to actualperformance data from a food processing facility in Idaho. Sustaining Continuous Improvement - The Role of Leadership9:30 AM - 10:30 AM • Mt. RainierMost organizations that undertake a Continuous Improvement transformation struggle to sustain the improvements. There are many common questions to ask when faced with sustainment issues. Why are we struggling to sustain improvements? How do we lock-in the improvements and maintain momentum? What is preventing us from sustaining the most basic CI principles such as 5S? This session will help you answer these questions and provide a simple path forward to sustainment, all through understanding the role of Leadership in a CI transformation.

From Asset to Enterprise: Data Consumption and Productivity9:30 AM - 10:30 AM • Mt. HoodProduction assets produce massive of amounts of data, whether it's temperature from an oven, the speed of a conveyor belt, or the energy consumption of a pump. Typically, much of that data is never captured, used or in some cases even understood – It’s time to change that. In this session, we will take a look at how a food producer is pursuing a strategic approach to creating, managing and sharing data from their process to drive business decisions.

Sanitary Design in the Plant – Best Practices1:00 PM – 2:00 PM • Mt. Je�erson Food Risk Assessment & Food Safety Culture1:00 PM - 2:00 PM • Food Safety LandUnderstanding the importance of a food safety culture and the ROIassociated with adaptation and implementation.

Taste of the NorthwestMonday and Tuesday • January 8-9 • 9 am - 4 pm

Taste of the Northwest gives local food and beverage manufacturers a chance to share their delicious wares in Portland, the “foodie haven ofthe Northwest.” This part of expo is understandably popular, so stop by, sample, buy, and network with these local companies below!

• 444 Beverages• Alleamin Products, LLC• Beeingkind• Bird Seed Food Company• Blossom Vinegars• Butter Culture• Chehalem Ridge Brands• Clutch Co�ee Roasters• Delice Confections• Epiphany Carmelized Balsamic Vinegar• Honey Ridge Farms• Marshall's Haute Sauce• Mind Your Manna• Momo Cocoa• Mousseworks

Career & Job FairWednesday • January 10 • 9 am - Noon

Over 20 Employers with Job Openings! New great location in the EXPO Hall Town Square. In Partnership with seven local workforce organizations.

Visit the Expo Hall500+ suppliers want to share their ideas and products – while there, be sure to participate in the scavenger hunt and be entered for a chance to win a destination vacation!

EXPO Hall Hours:

9 am - 4 pm • Monday & Tuesday9 am - 1 pm • Wednesday

• Nomad Mix• Olive Growers of Oregon• Open Kitchen• Paci�c Westcoast Foods• Rawdacious Desserts• Royalty Spirits• Sao Noi• Sasquatch Sauces• SMASHED! Boozy Jams + Jellies• St. Fiacre's Farm• Tan Tan Foods• Upstar Ice Cream• Vancouver To�ee Company• Wayward Winds Lavender• Zips Chocolate

New Innovative Heating Solution for Cooking Challenging Foodsand Beverages1:00 PM - 2:00 PM • Mt. HoodUS markets are drifting towards fresher tasting and more natural looking foods. In the past, heating thick or chunky consistency products was problematic. With traditional heating methods such as heat exchangers or kettles, there can be problems with under or over cook as well as scaling or fouling of product. Direct steam injection technology replaces these heating methods by providing the ability to heat product with unrestricted �ow at precise temperatures. Precise and consistent temperature control allows for more throughput, increased quality, and enhanced product color. This technology also has the ability to maintain particulate integrity without scaling or fouling. In addition, food processors can achieve energy savings of 20% or more by capturing all of the latent and sensible heat. How to Develop & Deliver a Successful Project for Your Organization1:00 PM - 2:00 PM • Mt. RainierProject Management is the application of knowledge, skills, tools and techniques to project activities, from project initiation through project completion, to successfully deliver a project. Project management focusses on balancing the project constraints o f scope, sched-ule, cost, quality management and safety while understanding and managing all of the project constraints. Without Professional Project Management, 85% of all projects are doomed to fail. KINA uses a lean approach to project management that helps eliminate non value added activities. It is more cost e�ective to make changes on paper instead of having to do it with brick and mortar during construction. Cause Marketing For The New Age…Because It Works!2:30 PM - 3:30 PM • Borah PeakThis session discusses emerging trends in the cause marketing movement and underlying elements of celebrity and nonpro�t endorsed marketing. Through presentation, case-stud-ies and Q&A, we will take an introspective look at strategic targeted action plans to build quick initial sales, product distinction, hyper local market development through leveraging celebrity appearances, and social media connections that are necessary to help your product sell itself. Engage with a Master Chef! Season 7 Winner Shaun O'Neale at Expo2:30 PM - 3:30 PM • Mt. HoodFOX Television's wildly popular show "Master Chef" featuring Gordon Ramsey as host has turned out some amazing winners. Our highlighted speaker and chef guest this year is season 7 winner Shaun O'Neale. Shaun will delight attendees with a hands on demo of culinary delight using PNW products. Samples will be given to the session attendees as will signed copies of his Master Chef cookbook. Ensuring Worker Competency with a Transient Workforce - the TWI Way2:30 PM - 3:30 PM • Mt. RainierWith seasonal workers, it is di�cult to ensure that they obtain the proper training to e�ciently produce quality product, that's food safe, in a safe manner. Furthermore, most of us believe that standard work is essential to e�ective operations, but rarely do we employ a standardized and respectful training methodology. Learn how Training Within Industry - Job Instructions was used to address this problem directly.

A & B Packing Equipment, Inc.A & K DevelopmentAC Horn ManufacturingACO PolymerAdhesive productsAdvanced Control SystemsAgrian Inc.All Battery Sales and ServiceAll-Fill, Inc.Allied Packaging CorporationAllied Powers LLCAndgar CorporationArden Olson FlooringArena Products, Inc.Associated Northwest Valve& ControlBaader North AmericaBarry-Wehmiller Design GroupBASF CorporationBeckwith & Ku�elBethlehem Construction, Inc.BHS Specialty Chemical ProductsBluePrint Automation, Inc. (BPA)Branom Instrument CompanyBratney CompaniesBrite Belt InternationalBruker OpticsBuchanan Automation Inc.Buhler GroupBuhler GroupCablevey ConveyorsCalibration Technologies (CTI)Caloris EngineeringCascade Analytical IncCascade CorporationCascade Earth SciencesCascade Floors, Inc.Cascade Machinery & Electric, Inc.Central Washington RefrigerationCFM WorldwideCFT Group

ChemStationChemTreatClean Water Technology, IncCMP EquipmentCode Tech CorporationCole Industrial, Inc.Colmac Coil ManufacturingColor Label SolutionsColumbia Food Laboratories, Inc.Columbia Food Machinery, Inc.Columbia Roo�ng & Sheet MetalCombi Packaging Systems LLCCommercial ManufacturingComplete Water Services, LLCCONSURCOCornell PumpCourtney and Nye, Inc.CPM Wolverine ProctorCPS - Case Packing SystemsCRS Data SolutionsDACO CorporationDelkorDelta IndustriesDeville Technologies Inc.DNVGLDonaldson Company, Inc.Doubl-KoldDynaco EntrematicDysonEcolab - Pest Control DivisionEnergy Trust of OregonEnerquip, LLCEngineered Structures Inc. (ESI)ESHA ResearchFibergrate Composite StructuresFisher Construction GroupFloHawks Industrial PumpingFlottweg SeparationTechnology, Inc.Food Facility Engineering, Inc.

Food PhysicsFood Processing MagazineFood Protection ServicesForterra Structural PrecastFortress Technology, Inc.Fox Engineering CompanyFPS Food Process SolutionsFRICK Industrial RefrigerationFTNON USA IncFurrow PumpG.J. Olney, Inc.Garrett Packaging Systems, Inc.GEA North AmericaGem Equipment CoGerard Daniel WorldwideGleeson Constructors & Engineers L.L.C.Global Cold Chain AllianceGraphic ProductsGVA Northwest, LLCH2Flow Equipment IncHansen-Rice, Inc.Harris Thermal Transfer ProductsHarvest Blade and Supply, Inc.Heat and ControlHeat and ControlHenningsen Cold Storage Co. Hinds-Bock CorporationHughes Equipment Company, LLCHydro-Thermal CorpIdaho Steel Products/KiremkoIEH Laboratories & Consulting GroupIER Environmental ServicesindepakIndustrial Filtration & Separation Inc.Industrial Magnetics, Inc.Industrial Sales CompanyInnotech Process EquipmentInterstatesIntralox

Exhibitors

Optimum SortingPaci�c CA Services, Inc.Paci�c Code & LabelPape Material HandlingPasco Machine Co.Paw-Taw-John Services, Inc.Perlo ConstructionPermaCold Engineering, Inc.Petroleum Solids ControlPneu-ConPort of PascoPPM Technologies LLCProActive Solutions USAProcess Engineered Water Equipment, LLCProcess ResourcePump Industries IncPumpTech, Inc.QES (USA) LLCR.H. Brown Co.R.L. Scott & Associates, Inc.Rasco Industries, IncRaytec Vision S.p.A.RedimarkRedzone Production Systems RefrigiWear, Inc.ReiserREYCO Systems, Inc.Rite-HiteRochester MidlandCorporationRogers Machinery Co.Root's Floor CoatingsSafe Food AllianceScott Turbon MixersSELG & Associates, Inc.Serac IncShepard Bros., Inc.Shorr PackagingSidney ManufacturingSlatercom- WCDSouthern Field WeldingSpokane IndustriesSprague PestStatco-DSI Process Systems

ISA CorporationJBTJH KellyJMPJohnson ScreensKagetec Industrial FlooringKaizen Food TekKaizen Institute North AmericaKemper NorthwestKey Technology, Inc.La Costa Energy E�ciency Doors, Inc.Layton SystemsLogixLyco ManufacturingMachinery & Equipment Company, Inc.MAF IndustriesMagnuson/CCM CorporationMarq PackagingMatrix Packaging MachineryMcCown Crafted Inc.Meltric CorporationMENNEKES Electrical ProductsMeritechMettler-Toledo Hi-SpeedMettlerToledo - safelineMeyer Industries Inc.Midwest Rubber Service and SupplyMooney IndustrialMountain Paci�c MachineryNational Bulk EquipmentNationwide Boiler Inc.Nelson Metal TechnologyNether Industries Inc.New League SoftwareNordock Inc.NPC Global Corp.NTN Bearing CorporationNW Scrubbers and Sweepers LLCOldcastle PrecastOMIC USA

SummitTaylor Boiler & Equipment Co.Taylor Made LabelsTennant CompanyThe Caputo GroupTHERMAL TECH INCThunderbird Plastics Ltd.Tomra Sorting Solutions/Odenberg/BESTToyota Lift NorthwestTriangle Package Machinery Co.TriStrata GroupU.S. WaterUrschel Laboratories, Inc.Valin CorporationVanmark EquipmentVilter ManufacturingVINCENT CORPORATIONVirginia EconomicDevelopment PartnershipVogelsang USAVR Food Equipment, Inc.WECO The Science of Optical SortingWeigh Right Automatic ScaleWeschem/CPI Sales, Inc.Wesmar Company, Inc.West Coast Machinery CorpWestmark IndustriesWexxar BelWire Belt Company of AmericaWitt Gas ControlsWonderware PacWestZep Food Safety Division

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