keynote theatre special events<strong>2013</strong> <strong>Food</strong> <strong>Safety</strong> SummitWednesday, May 1Keynote Address9:30am – 10:30amThe Future of <strong>Food</strong> <strong>Safety</strong>: When Industry,Academia and Regulators Work TogetherWILL DANIELSSenior Vice President, Operations and Organic IntegrityEarthbound Farm<strong>Food</strong> safety professionals will have the opportunity to hear from Will Daniels, Senior VicePresident, Operations and Organic Integrity, Earthbound Farm who will address the needto have better collaboration between industry and government with emphasis on breakingold models and creating new ones that focus on transparency, understanding and a desireto truly protect public health.Wednesday, May 1food quality awards andreception 5:30pm – 7:00pmThe 12th annual <strong>Food</strong> Quality Award, sponsored by DuPont and presented by<strong>Food</strong> Quality magazine, honors the dedication and achievement of a North AmericanQuality Assurance/Quality Control team that has made exceptional contributions to foodsafety and consumer satisfaction with a positive impact on business results.Thursday, May 2Town HallMICHAEL TAYLOR Deputy Commissioner for <strong>Food</strong>s<strong>Food</strong> and Drug Administration (FDA)9:30am – 10:30amELISABETH HAGEN, M.D. Under Secretary for <strong>Food</strong> <strong>Safety</strong>US Department of Agriculture (USDA) (Invited)JOSEPH CORBYExecutive DirectorAssociation of <strong>Food</strong> and Drug Officials (AFDO)The FDA’s Mike Taylor, USDA’s Elisabeth Hagen, M.D. and AFDO’s’ Executive Director JoeCorby have been invited to host a Town Hall discussion at the <strong>Food</strong> <strong>Safety</strong> Summit. Duringthis open forum, moderated by Gary Ades, Ph.D., President of G&L Consulting Group, LLCand Chair of the <strong>Food</strong> <strong>Safety</strong> Summit Executive Educational Advisory Committee, theywill address the most pressing issues for today and tomorrow in regards to regulatoryagencies and the private sector.Thursday, May 2nsf food safety leadershipawards 9:30am – 9:50amImmediately preceding the Town HallRecognizing individuals and companies that have demonstrated excellence in thefoodservice industry. Winners are recognized in several award categoriesincluding the major award category of lifetime achievement, which is an awardfor contributions of more than 20 years in advancing foodservice food safety.
MEET OUR EXECUTIVE EDUCATIONAL ADVISORY COMMITTEEThese progressive and insightful thinkers have aided in creating our unequalled educational program.Gary Ades, Ph.D.PresidentG&L Consulting Group, LLCDr. Ata (Al) BaroudiVP QA & <strong>Food</strong> <strong>Safety</strong>The Cheesecake FactoryIncorporatedJason Bashura, MPH, RSGeneral Health ScientistFDA <strong>Food</strong> DefenseOversight TeamScott Brooks, DVMDirector of GlobalQuality AssuranceYUM! BrandsWill DanielsSr. Vice President, Operationsand Organic IntegrityEarthbound FarmJay Ellingson, Ph.D.Corporate Director<strong>Food</strong> <strong>Safety</strong> and QualityAssurance, Kwik TripOscar GarrisonDivision Director,Consumer ProtectionGeorgia Department ofAgriculturePeter GoodOwnerPeter Good SeminarsCraig Henry, Ph.D.ERS Director, Business RiskDeloitte & Touche LLPJohn Marcy, Ph.D.Professor and PoultryProcessing SpecialistUniversity of ArkansasGina Nicholson, RSSubject Matter Expert,<strong>Food</strong> <strong>Safety</strong> and Quality ManagerThe Kroger Co.Thomas PackerPartnerGordon & Rees LLPJohn Spink, Ph.D.Assistant Professor & AssociateDirector, Anti-Counterfeit andProduct Protection ProgramMichigan State UniversityBrian TurnerSenior Manager<strong>Food</strong> <strong>Safety</strong> Information ServicesSodexoSharon WoodDirector Quality Assurance,<strong>Food</strong> <strong>Safety</strong>H-E-Bpre-conference training & Certification CoursesINSTRUCTORSDonna F. Schaffner<strong>Food</strong> Innovation Center, Rutgers UniversityChristopher Doona, M.D.US Army – Natick Soldier RD&E CenterJohn Spink, Ph.D. Michigan State UniversityJoseph Meyer CovanceBryan DiMenna EurofinsFlorence FeeherryUS Army – Natick Soldier RD&E CenterSteven Lyon, Ph.D. Chick-Fil-A, Inc.Will Daniels Earthbound FarmRichard Ritota NJ Department of HealthCOST: $850SPONSORED BY:INSTRUCTORClay HoshInstructional Design ManagerNational Restaurant AssociationCOST: $275HACCP Certification Training • PARTS 1 – 3PART 1: MONDAY 9AM – 6PM • PART 2: TUESDAY 8AM – 5PMPART 3: WEDNESDAY 7AM – 9AMAll professionals in the food processing industry at companies(domestic and international) that manufacture, process,pack, or hold food need this training for the establishmentof preventative controls, to monitor their effectiveness, toimplement corrective actions and to maintain the properrecords and documentation. This 2.5-day course provides theinformation that professionals in the food processing industrywill need for writing a new Hazard Analysis Critical ControlPoints (HACCP) plan or for conducting the annual re-assessmentof an existing HACCP plan.> Learn the 7 basic principles of HACCP through lectures and break-outsessions and exchange “best practice” advice with participants andexperienced instructors.> Earn the International HACCP Alliance “HACCP Certified” TrainingCertificate required to review documents or write HACCP plans forUSDA or FDA (non-seafood programs).ServSafe ® Training and Certification • PARTS 1 – 2PART 1: MONDAY 9AM – 5PM • PART 2: TUESDAY 8AM – 12PMThe ServSafe ® <strong>Food</strong> <strong>Safety</strong> Training Program leads the wayin providing comprehensive educational materials to therestaurant industry. ServSafe ® training and certification isrecognized by more federal, state and local jurisdictionsthan any other food safety certification.The program blends the latest FDA <strong>Food</strong> Code, food safetyresearch and years of food sanitation training experience.Managers learn to implement essential food safety practices and create a cultureof food safety. All content and materials are based on actual job tasks identified byfoodservice industry experts.Register by 4/9 and Save • www.<strong>Food</strong><strong>Safety</strong>Summit.com
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February/March 2013Vol. 19, No. 1FE
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Editor’s LetterWe at Food Safety
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USDA Seeks Comments on ProposedFroz
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TestingBy Katerina Mastovska, Ph.D.
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Testingheat treatment, the toxins c
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staying connectedto your data hasne
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PROCESS CONTROL1. Scope2. Normative
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- Page 54 and 55: INGREDIENTSBy Rupa Das, M.Sc.Qualit
- Page 56 and 57: SEAFOODBy Gary P. Richards, Ph.D.,
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- Page 62 and 63: Product ShowcaseShelf-Life Extender
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- Page 66 and 67: Advertisers IndexAdvanced Instrumen
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