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Food Safety and Protection

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.

Register Now for NEHA's 2009 AEC!

NEHA AEC & Exhibition Conference Brochure

 
 
 
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. 
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

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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