Food Safety Magazine, February/March 2013

Sessions • WednESDAY, May 1SESSION 4 • 2:30 PM – 3:45 PMSolutions for Allergen ControlFood allergies are a continuing public health and regulatory concern. Managing thefood allergen risk in a processing and retail/foodservice facility can be complicatedby many factors. The speakers in this session will discuss a Nationwide Survey ofAllergen Control Practices across the Food Industry; Strategies for Allergen Control:An Industry Perspective; and Allergen Controls and Allergen Recalls – A View fromthe FDA.SESSION OBJECTIVESn Recognize the complexity of the allergen management issues in variousindustry segmentsn Identify the obstacles to allergen management and control and mitigation strategiesn List key information/ criteria that will help you monitor and evaluate your ownallergen management systems and optionsSPEAKERSFaye FeldsteinDC Senior Advisor | FED TS&A FHCDeloitte Consulting LLPSteven M. Gendel, Ph.D.Food Allergen CoordinatorFDA Center for Food Safetyand Applied NutritionSPONSORED BY:LIVE WEBINAR AVAILABLE!SESSION 5 • 2:30 PM – 3:45 PMLarge Venue / Event Food Defense Efforts: TheIndustry, Government and Consumer InterfaceLarge scale events – from sporting events, to concerts, to political conventions,etc - pose food safety and food defense challenges for the planners / hosts of theseevents. Special training, outreach and coordination often begins in excess of ayear before the event transpires. This session will describe the unique planningchallenges that these types of events present and illustrate creative approaches toaddressing identified gaps in food defense awareness.SPEAKERSJason Bashura MPH, RSGeneral Health ScientistFDA Food Defense Oversight TeamLinda DohertyPresidentNew Jersey Food CouncilRich RitotaManager of Food and Drug Safety ProgramNJ Dept of Public Health (invited)SESSION OBJECTIVESn Appreciate the ‘behind the scenes’ work that goes in to large scale event fooddefense planningn Learn about the various tools and resources that are available and how toincorporate them into a Food Defense training and education program.SESSION 6 • 2:30 PM – 3:45 PMUnderstanding the Regulatory Communityand the Partnership for Food ProtectionIn 2008 the Partnership for Food Protection (PFP) was established by the FDA.The purpose of the PFP is to bring federal, state, local, territorial and tribalrepresentatives with expertise in food, feed, epidemiology, laboratory, animalhealth, environment and public health together to develop an Integrated FoodSafety System (IFSS). The ultimate goal of the PFP is to create an integrated foodsafety system. The importance of the work is underscored by the passage of theFood Safety Modernization Act of 2011, which codifies an expectation for an IFSS.SESSION OBJECTIVESn Hear from different PFP Workgroups (WGs) that have joint federal, state/localleadership on variety of important projects.n Find out the status of current ongoing activities including efforts to standardizetraining and expertise levels of inspectors and the effort to develop nationalstandards for federal, state, and local laboratories.n Learn about these national standards, including laboratory accreditation,which will increase the efficiency of the laboratories in responding tooutbreaks and facilitate the rapid acceptance of lab analytical data forregulatory actions.INVITED SPEAKERSBrian Collins MS, REHS, DAASPresidentNational Environmental Health AssociationDr. Jeff FarrarThe FDA’s associate commissioner for food protectionPat KennellyChief, Food Safety SectionState of CaliforniaBob WaltzBoard MemberAssociation of American Feed Control Officials, Inc.Oscar GarrisonDivision Director, Consumer ProtectionGeorgia Department of AgricultureSPONSORED BY:Register by 4/9 and Save • www.FoodSafetySummit.com