Food Safety Magazine, February/March 2013

Sessions • ThurSDAY, May 2SESSION 16 • 4:00PM – 5:15PMListeria: Federal Challenges and a Deeper DiveInto Mitigating Strategies (Part 2)Listeria has blanketed the news relating to fresh produce and its presence. In thesecond session of the two part series, attendees will have the opportunity to hear fromthe federal government about the current regulation and how they conflict with othercountries, how companies deal with that issue and an in depth discussion on zonesampling strategies.SPEAKERSWill DanielsSr. Vice President, Operations and Organic IntegrityEarthbound FarmMickey ParishSenior Advisor, Office of Food SafetyFDASESSION OBJECTIVESn Learn how companies practically manage listeria riskn Learn from the government on why the regulations are the way they are and howcompanies manage the conflicting regs between countriesn Learn how to effectively manage a zone sampling programSESSION 17 • 4:00PM – 5:15PMCombating Cross Contamination –With a Focus on HandsThe association with food handlers and the transfer of foodborne illness has been anage old debate. One of the key challenges for food supply chain in combating this issueis the condition of the food handler’s hands! It’s essential to understand the sciencebehind how hands contribute to the transfer of microorganisms and the effect of thehandwashing process.SESSION OBJECTIVESn To provide the latest science for companies to craft the best handwashingprograms for their businessn Allow attendees to learn discussion points to approach upper management forvalidating and creating their preferred ‘handwashing culture.’n Provide example(s) on how this information can be utilized into action.SPEAKERSCapitan Wendy FanaselleRisk Assessment Project ManagerFDAJim MannExecutive Director & CSOIn focus Learning SystemsBrian TurnerSenior Manager Food Safety Information ServicesSodexoChef Peter FulgenziThe Atrio Restaurant’sSESSION 18 • 4:00PM – 5:15PMFood Safety 20 Years After E.Coli 0157:H7On January 13, 1993, the Washington Department of Health (WDOH) was notifiedthat a cluster of children suffering hemolytic uremic syndrome (HUS) secondary to E.coli infection was being treated in a Seattle-area hospital. The WDOH E. coli outbreakinvestigation led to the discovery that hamburger patties were the source of the E. colioutbreak. Bill Marler will discuss how this case truly changed Food Safety and will lookback over the past 2 decades in the industry. Bill will be introduced by Al Baroudi whowas VP, Corporate QA and Food Safety at the California company during the outbreak.SESSION OBJECTIVESn To provide a historical perspective on the changes in the meat industry since1993, when 99% of all food safety cases were related to e.coli; today it is nearly0% which is clear reflection of the work put in place from the meat industry.n Learn about new “bugs” that are trickier to determine in such recent cases as incookie dough, mangos and cantaloupe.n There is still more to do – the industry needs to be more proactive to deal withpathogens which are causing outbreaks. Mr. Marler will provide tips on creating afood safety culture, making food safety a part of the decision not just focusing onshareholder concerns.SPEAKERSDr. Ata (Al) BaroudiVP QA & Food SafetyThe Cheesecake Factory IncorporatedBill MarlerFood Poisoning AttorneyMarler Clark, L.L.P., P.S.Patti WallerSenior EpidemiologistMarler Clark, L.L.P., P.S.LIVE WEBINAR AVAILABLE!Register by 4/9 and Save • www.FoodSafetySummit.com