Food Safety Magazine, February/March 2012

Providing the highestquality education andtraining to the industryThe 2012 Food Safety Summit wishesto thank our Executive EducationalAdvisory Committee (EEAC). With thesupport of these progressive and insightfulthinkers, we are able to provide you anunequalled educational program.EEAC MEMBERSGary Ades, Ph.D.President,G&L Consulting Group, LLCWill DanielsSr. Vice President, Operationsand Organic IntegrityEarthbound FarmFour days of unparalleled solutionsbased education and trainingPre-Conference Training and CertificationThree pre-conference courses designed for all individuals who needfood safety training, certification and/or recertification.■ ServSafe ® Training and CertificationNEW THIS YEAR!■ HACCP Certification Training■ Industry-Foodborne Illness Investigation Training (I-FIIT)Tuesday Half-Day WorkshopsSix, 4-hour workshops offer attendees the opportunity to delve deeperin specific topics critical to the food safety professional.Wednesday & Thursday Conference SessionsFifteen 90-minute sessions on topics relevant to your current jobchallenges. Learn from experts, exchange ideas and find solutions.Oscar GarrisonAssistant Commissioner,Consumer Protection,Georgia Department of AgriculturePeter GoodOwner,Peter Good SeminarsCraig Henry, Ph.D.ERS Director,Deloitte & Touche LLPHal King, Ph.D.Sr. Manager, Food Safety,Chick-fil-ASusan LinnDirector Quality Assurance,Sysco CorporationGina Nicholson, RSSubject Matter Expert FoodSafety and Quality ManagerThe Kroger Co.Thomas PackerPartner,Gordon & Rees LLPJohn Spink, Ph.D.Associate Director & AssistantProfessor of Anti-Counterfeitingand Product Protection ProgramMSU, School of Criminal JusticeSharon WoodDirector, Food Safety andEnvironmental Affiars, HEB®2012 Food Safety Summit