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In these uncertain times and with the increasing importance of food
safety, environmental health and food safety professionals need the
knowledge and abilities to handle the increased food safety issues
and increased workload, and to have the necessary skills to rise to
the top of their profession.
At NEHA's 73rd Annual Educational Conference
(AEC) & Exhibition,
we are exploring a more in-depth role in food
safety—one that
emphasizes a stronger collaboration of industry and regulatory communities
exploring burgeoning food safety issues together, both locally, nationally,
and internationally. |
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The Food Safety and Protection educational program will address topics such as:
• Food safety management from the industry perspective
• Managing food-related disease outbreaks
• Ethnic diversity and challenges in the food industry
• Food defense/Agro-terrorism – what is being done to protect the nation’s food supply from terrorist attacks (featured in the Terrorism and All-Hazards educational track)
The Food Safety and Protection educational track has also been expanded this year to include NEHA’s Food Safety Summit—a gathering of the top industry and regulatory professionals discussing such noteworthy topics as sustainability and food safety, global food safety, and how regulators and retail operators can better work together. The Summit will feature panels discussing the problems as well as solutions with several new food safety concerns.
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Sunday,
June 21
1:00 – 1:50pm
Updates from the 2009 FDA Food
Code
Glenda Lewis, MSPH, Team
Leader, Retail Food Protection Team, FDA/Center for Food Safety
& Applied Nutrition, Office of Food Safety, College Park, MD
2:00 – 2:50pm
Transcending Language Barriers to
Food Safety: Practical Tools and Strategies for the Food
Industry
Eliezer Bermúdez, PhD,
CP-FS, Associate Professor, Indiana State University, Terra
Haute, IN
Cindy A. Rice, RS, CP-FS, MSP, Food Safety Specialist, Eastern
Mass Food Safety Daydots/Ecolab, Braintree, MA
3:00 – 3:50pm
Modifying Food Worker Behaviors
Alan M. Tart, Regional
Retail Food Specialist, FDA, Atlanta, GA
4:00 – 4:50pm
Halal from the Environmental
Health Perspective: Not Just Food
Muhammad M. Chaudry, PhD,
President, Islamic Food and Nutrition Council of America, Park
Ridge, IL
Monday, June 22
8:00am – 3:30pm
Exhibition Open
8:00 – 11:30am
Poster Session & Silent
Auction
1:00 – 1:50pm
Special Session: Engaging Food
Safety Partners - USDA and FDA
Speakers TBA
Tuesday, June 23
8:30 – 9:20am
Outbursts, Outbreaks, and
Outtakes —Chefs Take on Food Safety
Speakers TBA
9:30 – 10:20am
Using Risk Analysis to Inform
Microbial Food Safety Decisions
Mary Alice Smith, PhD,
Associate Professor, University of Georgia, Athens, GA
10:30 – 11:20am
Nanotechnology: Potential Impacts
on Food Safety
Jim Dingman, REHS, DLAAS,
Regulatory Services, Underwriters Laboratories, Northbrook, IL
1:00 – 1:50pm
Investigation of a National
Listeria Outbreak
Sylvanus Thompson, Quality
Assurance Manager, Toronto Public Health, Toronto, Ontario,
Canada
2:00 – 2:50pm
2009 Salmonella Typhimurium
Outbreak Speakers from
Centers for Disease Control and Prevention, Atlanta, GA.
Minnesota State Department of Health Team Diarrhea, St. Paul,
MN. (Invited)
3:00 – 3:50pm
Breaking News and Media Headlines
—How Reporters Handle Food Safety |
Tuesday,
June 23
10:00 – 11:20am
Trading Scheduled Inspections for
Hand Hygiene AMC
Poor hand hygiene is amongst
the most frequently cited contributing factors in foodborne
outbreaks. Regulators would like to see more Active Managerial
Control (AMC) of hand hygiene standards and operators would like
inspections that are more scheduled. Can these two groups
negotiate a trade, scheduled inspections in return for AMC of
hand hygiene standards? Attend this interactive session and
discover different elements of Active Managerial Control of hand
hygiene standards.
1:00 – 2:20pm
Food Safety Training Showcase
This hands-on session will
focus on ideas for creative and successful training strategies.
Learn how to train to all employee-learning styles, while
addressing barriers and motivating factors to food safety in
day-to-day operations. Also, find out how to develop incentive
programs like contests, scorecards, and reward points to
communicate your food safety messages. Presenters will provide
you with tangible take-home ideas that can be implemented
quickly once you’re back at the office!
2:30 – 3:50pm
A Mock Deposition of a Restaurant
Inspector
Is there a deposition in your
future? Learn what to expect in this “mock” deposition of a
local health restaurant inspector following a foodborne illness
outbreak investigation. Can our inspector keep his cool while on
the hot seat? Observe noted attorneys Bill Marler and Al Maxwell
go head-to-head as they pursue the truth from two different
perspectives.
Wednesday June 24
8:30 – 9:20am
Creating and Implementing an
Integrated Food Safety Management System
Chris Hand, Quality
Assurance Product Manager, Wawa, Inc., Wawa, PA. Mike
Moffett, Quality Assurance Product Manager, Wawa, Inc., Wawa, PA
9:30 – 10:20am
CIFOR Consensus Guidelines for
Foodborne Disease Outbreak Detection and Response
Donald J. Sharp, MD, DTM&H,
Associate Director, Food Safety Office, National Center for
Zoonotic, Vector-borne, and Entric Diseases, CDC, Atlanta, GA
10:30 – 11:20am
Five Days, 11,511
Meals—Catering at the Republican National Convention
Bette Packer, REHS, Food
Safety Consultant, Bette Packer & Associates, Andover, MN
1:00 – 1:50pm
Measuring the Effectiveness of
the Nation’s Retail Food Protection System
John A. Marcello, REHS,
CP-FS, Pacific Region–Retail Food Specialist, FDA, Tempe, AZ
2:00 – 2:50pm
Solving Our Supply Chain Food
Safety Dilemma: The Global Food Safety Initiative
Donna Garren, PhD,
Vice-President, Health & Safety Regulatory Affairs, National
Restaurant Association, Washington DC
3:00 – 3:50pm
Rising Waters and Rising Concerns
for Food Safety Amidst the 2008 Floods
Frank A. Brown, RS, LEHP,
Environmental Supervisor, St. Louis County Health Dept., St.
Louis, MO
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Food
Safety Summit
Monday, June 22, 1:00 – 5:00pm
NEHA is bringing you hours of
exciting discussion forums featuring a fusion of industry and
regulatory agencies exploring burgeoning food safety issues.
These Learning Laboratory session topics will include:
1:00 – 2:00pm
It’s Not Easy Being Green: Exploring Sustainability in Food
Safety
Attending this session will
better enable you to understand regulatory issues involved with
new “green” practices and investigate the legality of
sustainable food practices in retail establishments. This panel
discussion will go into how sustainability and food safety fit
together and explore:
• Regulating green practices
• Recycling, mulching and pest control
• Home-grown retail food
2:15 – 3:30pm
Hey, Who Made That? Global Food Safety: Where is Our Food Coming
From?
This session will focus on
global food safety issues and emerging trends. It will also
explore the web of global food safety and regulation versus
reality. The panel discussion will delve into the growing
importance of food point of origin and discuss:
• Illegal imports
• Country of origin
• Trace-back
• Foreign contaminants
3:45 – 5:00pm
Why Can’t We Be Friends? Regulators and Retail Operators
Working Together
This panel discussion will
delve into the practical matter of regulators and retail
operators working together to assure food safety by outlining
concerns and constraints of “the other side” and presenting
ways to initiate workable communication strategies in your area.
The session will explore:
• What retail needs from regulators
• What regulatory offices and personnel can do
• Civil penalty process – voluntary/mandatory closures
• How regulatory can better communicate and educate retail
The Lecture Hall and Learning Laboratory
NEHA offers you the opportunity to design your conference experience
to meet your educational needs, and to choose how you want your education
delivered by attending sessions in either the Lecture Hall (LH) or
the interactive Learning Laboratory (LL). Both the LH and LL are
rich learning environments that will equip you with the skills, knowledge,
and tools you seek.
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