In Good Hands

Stagnito Communications acquires Food Safety Summit.
Deerfield, Ill.-based Stagnito Communications Inc., an Ascend Media Company, has purchased the Food Safety Summit from Eaton Hall Exhibitions, Florham Park, N.J. The Food Safety Summit is North America’s biggest and most established trade show and conference program serving retailers, processors, foodservice professionals and government personnel who are involved in food safety, quality assurance and food security. The 2006 Food Safety Summit is scheduled for March 22 to 24 at the Mandalay Bay Hotel, Las Vegas.
“Protecting the safety and integrity of our food supply is one of the most critical issues confronting the industry,” says company president Harry Stagnito. “Every year the Food Safety Summit provides an outstanding forum to discuss solutions and bring buyers and sellers together. We’re thrilled to be attached to this important event.”
Scott Goldman, president of Eaton Hall Exhibitions and founder of the Summit, says Stagnito was ideally suited to purchase the show, “as the largest information provider to the food, beverage and packaging industry.”
The Summit will also get hundreds of new attendees with its arrangement to overlap exhibits with SNAXPO®, the world’s largest expo for the snack food industry, sponsored by the Snack Food Association. The two shows will be held simultaneously on March 22, and attendees will be able to visit both expos with one badge.
Prospective new attendees include food plant managers, directors of manufacturing, operations, food safety and quality from firms like Kraft, Frito-Lay, Pepperidge Farm and hundreds more nationwide.
The Snack Food Association will be sharing sessions and speakers, as well as the expo floor, with this year’s show. The American Institute of Food Distribution and the Food Institute will be supporting the show, plus other associations from meat, poultry and other sectors. Plus, 18 industry publications in meat, dairy, baking, snack, frozen, beverage and others will keep the Summit the largest, most inclusive event in the field.
Topics to be discussed in daily sessions include rules for sanitary equipment and plant design, eliminating recalls and reducing cost, ensuring laboratory quality, evaluating ingredients and purveyors, advanced HACCP, facility design for food foodservice safety, a CFP preview and much more.
For an at-a-glance look at session details, visit  
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