• Gas phase hydroxyl process for enhancing food safety and shelf-life of foods: from the lab to commercial reality -- Dr. Keith Warriner, University of Guelph & Paul Moyer, Clean Works 

• Feeling eel? Fish, fish products and food safety -- Dr. Alex Reid (OMAFRA) 

• Aconite poisoning in York Region: Successes and Lessons Learned -- Dr. JoAnne Fernandes, Associate Medical Officer of Health for The Regional Municipality of York & Dorianna Simone, Manager, York region Health

• Salmonella outbreaks associated with tofu and tahini- foods of growing popularity -- Christina Lee, Public Health Ontario 

• Listeria monocytogenes and challenges in Direct-to-Consumer Food Establishments -- Naghmeh Parto and Kelly Briscoe, Public Health Ontario 

• What is Food Safety Culture and Why is it Important? -- Jennifer McCreary, Training Manager, NSF 

• Food Fraud -- Renata McGuire, Training Program Manager - Food Division, NSF