Food Safety Magazine, February/March 2013

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 & Food SafetyThe Cheesecake FactoryIncorporatedJason Bashura, MPH, RSGeneral Health ScientistFDA Food DefenseOversight TeamScott Brooks, DVMDirector of GlobalQuality AssuranceYUM! BrandsWill DanielsSr. Vice President, Operationsand Organic IntegrityEarthbound FarmJay Ellingson, Ph.D.Corporate DirectorFood Safety 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,Food Safety and Quality ManagerThe Kroger Co.Thomas PackerPartnerGordon & Rees LLPJohn Spink, Ph.D.Assistant Professor & AssociateDirector, Anti-Counterfeit andProduct Protection ProgramMichigan State UniversityBrian TurnerSenior ManagerFood Safety Information ServicesSodexoSharon WoodDirector Quality Assurance,Food SafetyH-E-Bpre-conference training & Certification CoursesINSTRUCTORSDonna F. SchaffnerFood 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 ® Food Safety 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 Food 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.FoodSafetySummit.com