Food Safety and Protection

To help support the educational nature of the conference and emphasize the importance of food safety, the FDA Food Defense Oversight Team is supporting the Food Safety and Protection track with an educational sponsorship.

Sunday, June 6
Lecture HallLecture Hall
1:00 – 1:50pm
Preparing for Agriculture Emergencies: The Southwest Border Food Safety and Defense Center

This presentation will focus on our global food system and the vulnerabilities to the producers and consumers of our food as it travels from production to consumption. The Southwest Border Food Safety and Defense Center is a national leader in agriculture and food safety training and exercises in the U.S. Billy Dictson, Co-Director of the Center will discuss the training and exercises the center engages in as it helps with food safety and security in America. The Center is responsible for all agriculture and food safety training and exercises in New Mexico, and is a leader is development of DHS certified classes in cooperation with the National Center for Biomedical Research and Training Counter Terrorism Academy and the University of Tennessee Center for Agriculture and Food Safety and Preparedness.
Billy Dictson, Director, Office of Biosecurity, New Mexico State University, College of Agricultural, Consumer and Environmental Sciences, Southwest Border Food Safety & Defense Center, Las Cruces, NM

2:00 – 2:50pm
The Long-term Health Outcomes of Selected Foodborne Pathogens
Foodborne illness is a serious public health issue that affects millions of Americans each year and can lead to secondary health outcomes. Yet, the long-term health burden is not well understood and there are few guidelines for long-term medical care. This presentation will summarize what is currently known about the health outcomes for five foodborne pathogens, and discuss the need for a new approach to foodborne illness surveillance and research.
Patti Waller, MS, Epidemiologist, Marler Clark LLP, PS, Seattle, WA

3:00 – 3:50pm
A Behind the Scenes Look – From Healthy Cattle to Safe Beef

During this session, the National Cattlemen’s Beef Association will present its “behind the scenes” of the beef production chain. Learn about animal care practices, beef safety initiatives, and on-going research efforts that contribute to the production of safe, wholesome, and nutritious beef products.
Michelle Rossman, Director, Beef Safety Research, National Cattlemen's Beef Association, Centennial, CO

Monday, June 7
Learning LabLearning Laboratory
Focus on the Future of Food Safety (formerly known as the Food Safety Summit) - This Food Safety event is co-sponsored by MindLeaders and Prometric

12:00noon – 2:00pm
Conducting Effective Food Handler Training – How to Change the Safety of Our Retail Food Supply

Today’s food handler training is often seen by the employee as a two hour punishment in order to get an entry-level job and earn some money. Far too often it is seen by supervisors as extra work for them or the absence of a needed worker. The retention rate of knowledge learned by food handlers during training is way too low. How do we develop and conduct effective training that engages staff and increases knowledge retention? This question will be discussed by experts in training, regulatory officials, and commercial enterprises.
Theresa Stretch, Food and Nutrition Specialist, NFSMI, University, MS (Speaker)
Tara Paster, CP-FS, FMP, President and Founder, Paster Training, Inc., Pottstown, PA (Speaker)
Jennifer Pinnow, , Director, Environmental Health Services, River Stone Health, Billings, MT (Speaker)
Clay Hosh, Director of Content Implementation and Delivery, National Restaurant Association, Chicago, IL (Speaker)
Debbie Watts, Supervisor/Training Officer, Consumer Protection Division, Tulsa Health Department, Tulsa, OK (Speaker)
Bill Vear, Director of Sales, MindLeaders, Dublin, OH (Speaker)
John A. Marcello, REHS, CP-FS, Pacific Region Retail Food Specialist, U.S. Food and Drug Administration, Tempe, AZ (Moderator)

3:00 – 5:00pm
Legislating Food Safety – Congress as the Inspector

In 2009, both the US House and Senate created legislation intended to make the food supply in the United States safer. The impact of these bills and/or possible future bills will be discussed and debated by those who will oversee compliance and by those who must comply. Is the legislation working? Are we ahead of the rest of the world or falling behind? What is next, how do we prepare, and who should prepare?
Frank A. Brown, RS, LEHP, Environmental Supervisor, Saint Louis County Health Department, Saint Louis, MO (Speaker)
William Marler, JD, Attorney, Marler Clark, LLP, PS, Seattle, WA (Speaker)
Dale Yamnik, REHS, Regulatory Compliance, Yum! Brands, Castle Rock, CO (Speaker)
Joseph Reardon, Director, Division of Federal-State Relations, US Food and Drug Administration, Rockville, MD (Speaker)
David Z. McSwane, PhD, Professor and Interim Associate Dean, School of Public and Environmental Affairs, Indiana University, Martinsville, IN (Moderator)

Tuesday, June 8
Welcome (Back?) to The Jungle
All Food Safety and Protection sessions on this day will be programmed along this theme in reference to Upton Sinclair's bestselling novel, The Jungle.

Lecture HallLecture Hall
7:30 – 8:20am
What has Changed Since Upton Sinclair?   A Contemporary View of Food Safety

What’s behind the shiny abattoir walls of contemporary slaughterhouses?   After all the regulation, safety protocols, worker initiatives, and animal rights action, we still have millions of pounds of beef recalled every year due to contamination with deadly pathogens like E. coli O157:H7 and its toxic cousins.  Hundreds are sickened, many are permanently injured, and there are still deaths.  Why can’t we get it right?  Food safety attorney Bill Marler will address the many challenges facing the meat industry and the consumers who eat their product. In addition to the discouraging list of what isn’t working in the system, he will present a list of proactive steps that can be taken to improve the safety of the American meat supply.
William Marler, JD, Attorney, Marler Clark, LLP, PS, Seattle, WA

8:30 – 9:20am
Back of the Yards/Back of the House – Modern Foodservice Issues
Some of the toughest and, unfortunately, some of the most dangerous jobs in food safety are behind the scenes of our food system. From slaughterhouse to packinghouse, food processing plants to local supermarkets, our food is being handled by a diverse cadre of workers. In an effective food safety system, understanding the perspective of the worker is as important as knowing the processes involved. The back of the house IS the front line for food safety, and engaging the people involved can create a better dynamic for an ongoing dialogue in food protection. This session will enable attendees to understand the process of meatpacking, the role that the meatpacker and food handler play in safe food production, and the relationship between healthy and safe food workers and healthy and safe food.
Mia Dell, Esq., Assistant Director and Strategic Policy Advisor, Legislative and Political Action Department, United Food and Commercial Workers International, Washington, DC

9:30 – 10:20am
Measuring Trends—Occurrence of Contributing Factors to Foodborne Illness within Foodservice and Retail Food Store Establishments (FDA’s 10-year study)

From 1998-2008, FDA conducted a study to measure the occurrence of food preparation practices and employee behaviors within institutional foodservice, restaurant, and retail food store facility types that have been most commonly associated with foodborne illnesses.  This presentation will provide a summary of statistically significant improvement and/or regression trends for various segments of the retail industry and identify opportunities for both regulatory and industry food safety professionals to enhance the effectiveness of their retail food protection programs.
John A. Marcello, REHS, CP-FS, Pacific Region Retail Food Specialist, U.S. Food and Drug Administration, Tempe, AZ

10:30 – 11:20am
Implementing HACCP in a Modern Packing Town

Stimulated by Upton Sinclair’s revelations in The Jungle, the 20th century featured the development of some responsible food safety regulations and an effective system of food safety management. In the 21st century the White House, Congress, federal agencies, and some advocates largely do not understand effective food safety procedures or responsibilities. Did we come out of The Jungle just to become mired in The Swamp? This lecture will indicate not only how we can enhance food safety efforts in Packing Town, but also how we can build an effective national and global food safety system.
William H. Sperber, PhD, Global Ambassador for Food Protection, Cargill Incorporated, Minnetonka, MN

1:00 – 1:50pm
Juggling in the Jungle:  Increasing Food Safety with Decreasing Resources

In difficult economic times, assuring food safety with a qualified workforce is a daunting challenge. However, it is possible to sustain or even increase food safety initiatives amidst today’s challenges through innovative balancing of available resources. This session will look at ways industry and regulators are continuing to be innovative and effective in their approaches to food safety.
Bob Custard, REHS, CP-FS, Environmental Health Manager, Alexandria Health Department, Alexandria, VA
William Wiechelt, Director of Marketing, ServSafe, National Restaurant Association, Chicago, IL

2:00 – 2:50pm
Leaving the Jungle Behind - Transforming our Food Safety System

Food safety, more than ever, has become a national priority. President Obama’s vision of a new food safety system to protect the American public is evident in recent funding and initiatives to set standards for safety, capacity, and technology in food safety. The FDA, through a number of national initiatives, is moving forward to improve data collection and risk analysis to begin to establish an integrated food safety system with strengthened inspection and response capacity. This is the first step in our transformation, bringing our current food safety system out of the past, and supporting a national system that is ready to actively prevent foodborne illness. This session will give attendees an inside look into FDA’s vision toward creating a nationally integrated food safety system.
Joseph Reardon, Director, Division of Federal-State Relations, US Food and Drug Administration, Rockville, MD

3:00 – 4:30pm
Legislative and Regulatory Perspectives on Establishing Cottage Food Laws – A Facilitated Discussion

Upton Sinclair’s The Jungle was so powerfully written that it changed the course of government regulation, and is credited with the Pure Food and Drug Act of 1906. More than 100 years later, we are faced with considering the opposite question: are we over regulating some aspects of the food industry? The issue to regulate or not to regulate food products produced in un-licensed kitchens (“cottage foods”) has touched off a national debate. Many states are now considering easing restrictions on the cottage food industry, sparking the need for further discussions and understanding of the issues at hand. This facilitated dialogue will provide a forum for regulatory and legislative representatives involved with this issue to discuss their perspectives on cottage food oversight. Attendees will be actively engaged to help base the discussion, so that all present can gain a better understanding of the food (and issues!) being brought to the table.
Representative Sue Wallis, R, Recluse, WY (Speaker)
Robert E. Harrington, MS, RS, DAAS, Health Department Director, City of Casper-Natrona County Health Department, Casper, WY (Speaker)
Benjamin Chapman, PhD, Assistant Professor, Food Safety Specialist Department of 4-H Youth Development and Family & Consumer Sciences North Carolina State University, NC Cooperative Extension, Raleigh, NC (Speaker)
Doug Farquhar, JD, Program Director for Environmental Health, National Conference of State Legislators, Denver, CO (Facilitator)

Wednesday, June 9
Lecture HallLecture Hall
8:30 – 9:20am
NEHA Food Safety Updates

This session will provide attendees with the opportunity to learn about all the Food Safety programming and partnerships that the association has been and/or continues to be involved in over the past year. Specifically, NEHA’s Food Safety Programming, training, partnerships and initiatives, NEHA’s Board of Directors’ Food Safety position paper and workgroups, and NEHA’s involvement in CIFOR will be explored in this session.
Bette Packer, REHS, Food Safety Consultant, Bette Packer & Associates, Andover, MN
George Nakamura, REHS, MPA, DAAS, CEO/MP, Nakamura Leasing, Sunnyvale, CA
Vanessa De Arman, Food Safety Project Specialist, National Environmental Health Association, Denver, CO

9:30 – 10:20am
CIFOR Guidelines – A Practical Approach for Foodborne Outbreak Response
To improve the investigation and control of foodborne disease outbreaks, the Council to Improve Foodborne Outbreak Response (CIFOR) released consensus guidelines in 2009. This presentation will review the content of the guidelines, the role of the environmental health specialist on the outbreak response team, and the more controversial recommendations included in the guidelines. It will also describe a toolkit that has been developed to help implement the guidelines at the local and state level. This session will also demonstrate how the guidelines can serve as a template for policy and practice, and assist your agency in achieving compliance with FDA Standard #5 Foodborne Illness and Food Defense.
Scott E. Holmes, REHS, MS, Manager, Environmental Public Health Division, Lincoln-Lancaster County Health Department, Lincoln, NE

10:30 – 11:20am
Columbus Public Health – 2009 Samuel J. Crumbine Consumer Protection Award Recipient

Columbus Public Health's Food Protection Program utilizes a multi-faceted approach to keeping and bringing licensed retail food facilities into compliance the Ohio Uniform Food Safety Code via educational and enforcement activities. This session will enable attendees to understand and apply principles to establish a model food protection program in their workplaces.
Christina R. Wilson, JD, RS, Section Chief, Food Protection, Columbus Public Health, Columbus, OH
Keith L. Krinn, RS, MA, DAAS, CPHA, Environmental Health Administrator, Columbus Public Health, Columbus, OH and President Elect, National Environmental Health Association

 
1:00 – 1:50pm
Improving Food Safety by Revising National Standards – A Case Study
Hear how an environmental health professional's findings in the field can lead to changing an American National Standard – the work and research behind the change – and learn how you might become part of the next steps. From this session, attendees will learn the extent of the process and the information needed to modify an American National Standard, understand the information surrounding the risks that were found in the case study and how the knowledge gained about the risk and the process can be applied to the routine work of an environmental health professional. 
Ron L. Grimes, RS, MPH, DAAS, Manager, Regulatory Affairs, NSF International, Ann Arbor, MI
Michael Perez, Vice President, Engineering, Baring Industries, Ft. Lauderdale, FL

2:00 – 2:50pm
National Fiery Foods and Barbecue Food Show in Indian Country – A Model for Food Safety Cooperation
The National Fiery Foods and Barbecue Show at the Sandia Resort and Casino is the largest food show that takes place in New Mexico Indian country. It presents a unique opportunity to develop cooperative relationships between the tribal government, the exhibitor, the venue and the Indian Health Service in order to ensure food safety. The results and lessons learned will prove valuable for anyone involved in organizing or evaluating a large temporary event.  From this session, attendees will discover the value of bringing together the various parties involved in the production of a large temporary event to find common objectives, identify cooperative methodologies to achieve these objectives, and assess the effectiveness of the partnership to make necessary changes.
Debra J. Grabowski, MS, RS, Sanitarian, Indian Health Service, Albuquerque, NM
Tim Nichols, General Manager of Resort Operations, Sandia Resort & Casino, Albuquerque, NM

3:00 – 3:50pm
Return on Investment in Food Safety Education for Professionals
ROI or return on investment at NEHA AEC 2010 sessions is a recurring theme. This session will describe return on investment and provide practical applications of the techniques for food safety professionals and educators. Using data collected from Food Safety and Protection program sessions at NEHA AEC and some experiential exercises, we will demonstrate how to perform an ROI as session attendees experience data collection.
Michéle Samarya-Timm, MA, REHS, CHES, DAAS, HO, Registered Environmental Health Specialist/Health Educator, Somerset County Dept. of Health, Somerville, NJ and NEHA Technical Section Chair of Food Safety and Protection
Steven Lipton, MEd, LEHP, CP-FS, MSJS, President, Biotest Division of Scientific Device Laboratory Inc., Des Plains, IL and NEHA Technical Section Vice Chair of Food Safety and Protection

Learning LabLearning Laboratory
8:30 – 10:00am
Preparation, Prevention, and Mitigation: Updates from the FDA’s Food Defense Oversight Team
The Food Defense Oversight Team will provide various tools, resources, and updates during this session. Tools ranging from the newest Employees FIRST translations, the new Online Mitigations Strategies Database, and the Food Related Emergency Exercise Boxed set (FREE-B) will be presented. Additionally, information will be presented to the attendees on the Innovative Food Protection Program Funding Opportunity Announcements (Grants.gov – search for PAR-09-203), which has a closing date of June 21. Bring your questions, ideas, and thoughts to this informative and interactive session!
Jason P. Bashura, MPH, RS, General Health Scientist, FDA, Center for Food Safety and Applied Nutrition, Office of Food Defense Communication & Emergency Response Food Defense Oversight Team, College Park, MD

10:00am – 12noon
Environmental Assessment of Foodborne Illness Outbreaks
Food safety programs need information on contributing factors and environmental antecedents of foodborne illness outbreaks (FBIO) in order to improve their surveillance activities and engage in other FBIO prevention activities. Information needs to be collected through comprehensive environmental assessments conducted during FBIO investigations and the CDC is currently in the process of developing an innovative online training that will utilize 3D and virtual world technologies. This interactive session will demonstrate a prototype of the new training. This session will also enable attendees to understand the importance of environmental assessments to help understand foodborne illness outbreaks, participate in and provide feedback about the piloting of prototypes for an innovative, new foodborne illness outbreak environmental assessment training program and understand how to incorporate the foodborne illness outbreak environmental assessment training program into organizational training programs when the training is launched.
Kristin Delea MPH, REHS, Health Scientist, Dept. of Health and Human Services, National Centers for Environmental Health, Centers for Disease Control and Prevention, Atlanta, GA

 

 

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Phone:  303.756.9090, Fax:  303.691.9490