2010 Program Booklet
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MESSAGE FROM YOUR CONFERENCE CHAIR Welcome to Providence and the 2010 Conference! If you have attended one or more CFP biennial meetings in the past, you know this is a Conference unlike any other. If this is your first, you will soon discover the truly unique, collaborative, consensus-building environment that these next few days offer. Your Executive Board, all of the various CFP committees and the Local Arrangement Committee for Providence have been working hard over the past 24 months to ensure the foundation has been set for a successful Conference. How much this Conference works to improve our food safety system is now in your hands. Some of you submitted issues to be discussed at one of the three Councils. Some of you are serving on Councils and/or have been serving on committees. Some of you are here as official state delegates. No matter your Dave Gifford degree of active involvement in the process this year, you can benefit from this Conference by attending the workshop, observing the Council deliberations, being an active participant in your Caucus meetings and enjoying the outstanding networking before, during and after each day’s events. I have never left a Conference without new points-of-view and new friends. I have enjoyed serving as Conference Chair and encourage you to get involved. I guarantee you will benefit professionally and personally from your association with the other committed and dedicated members who voluntarily serve this Conference. I am proud to be associated with each of you and look forward to a great Conference. MESSAGE FROM YOUR EXECUTIVE DIRECTOR I attended my first CFP meeting in 1998 in Boston. Despite the feeling of being in the midst of a three ring circus, I was hooked. As I became more involved with CFP at the meetings in Milwaukee and Nashville, and participated on committees, I grew to appreciate what we as regulatory and industry food safety professionals can accomplish by working together. For example, Rhode Island was the first state to adopt the seminal 1993 version of the Food Code. Now, the Food Code has become the regulatory basis for retail food programs by state and local agencies across the United States. Just as importantly, many in the retail food industry have adopted the Food Code as the basis for assuring food safety in their facilities. Food Protection Manager examinations have been accredited Jeff Lineberry according to ANSI-CFP standards, and are accepted throughout the country. Retail food safety program standards have been developed and embraced by a number of local enforcement agencies. These and dozens of other improvements to food safety have been the direct result of the work done by CFP members in cooperation with our federal partners, especially US FDA. There are many people to thank for making this meeting possible. Once again, US FDA came through with a generous grant making it possible for many state delegates to attend. Despite the tough economic times, our sponsors really stepped up again with a new record for donations. Their continued generous support allows us to keep registration fees down and administrative support up. Our sponsorship committee did an outstanding job. The Local Arrangements Committee has worked tirelessly to make this working meeting very enjoyable. Lisa Wright, Executive Assistant and Eric Pippert, Executive Treasurer, have worked hard to smooth the registration process, ease access to all CFP documents and activities, and support the important work of CFP committees. Chair Dave Gifford, Vice-Chair John Gurrisi and the Executive Board have made my job seem easy. Most of all, I want to thank all who made the extra effort to attend this 2010 CFP biennial meeting. For many, it has meant personal financial sacrifice. Your support for CFP and food safety is very gratifying. It’s great to be back in New England. Rhode Island is the Ocean State, where the State motto is “Hope”. At CFP, we turn the hope for food safety into reality. 2 EXECUTIVE BOARD – 2008-2010 LEADERSHIP Chair – Dave Gifford, Olympia, Washington Vice-Chair – John Gurrisi, Orlando, Florida STATE FOOD SAFETY REPRESENTATIVES Mid-Atlantic – Sheri Morris, Harrisburg, Pennsylvania Midwest – Lorna Girard, St. Paul, Minnesota Northeast – Barbara Gerzonich, Troy, New York Pacific – David Gifford, Olympia, Washington Southeast – Debi Williams, Tallahassee, Florida Southwest – Mary Fandrey, Jefferson City, Missouri LOCAL FOOD SAFETY REPRESENTATIVES Mid-Atlantic – Cassandra Mitchell, Fairfax, Virginia Midwest – Roger Coffman, Wauconda, Illinois Northeast – Thomas Coffill, Boston, Massachusetts Pacific – David Ludwig, Phoenix, Arizona Southeast – Bill Hardister, Charlotte, North Carolina Southwest – Elizabeth Nutt, Tulsa, Oklahoma FEDERAL FOOD SAFETY REPRESENTATIVES US Food and Drug Administration – Kevin Smith, College Park, Maryland US Department of Agriculture , FSIS – John Hicks, Washington, DC US Centers for Disease Control and Prevention – Charles Otto, Atlanta, Georgia INDUSTRY FOOD SAFETY REPRESENTATIVES Food Processing – Michael Roberson, Lakeland, Florida Food Service – John Gurrisi, Orlando, Florida Food Stores – Cory Hedman, Scarborough, Maine Food Vending – Francis Ferko, Rosemont, Illinois At-Large – Donna Garren, Woodbridge, Virginia At-Large – Fred Reimers, Washington, DC ACADEMIA/CONSUMER REPRESENTATIVES Academia – David McSwane, Indianapolis, Indiana Consumer – vacant EX-OFFICIO MEMBERS Immediate Past Chair – Elizabeth Nutt, Tulsa, Oklahoma Program Chair – Brian Nummer, Logan, Utah Issue Chair – Vicki Everly, San Jose, California Council I Chair – Terry Levee, Landover, Maryland Council I Vice-Chair – Deborah Marlow, Austin, Texas Council II Chair – Aggie Hale, Tallahassee, Florida Council II Vice-Chair – Chirag Bhatt, Charlotte, North Carolina Council III Chair – Ken Rosenwinkel, Melrose Park, Illinois Council III Vice-Chair – Richard Linton, West Lafayette, Indiana Canadian Representative – vacant Executive Director – Jeffrey C. Lineberry, Lincoln, California Executive Treasurer – Eric Pippert, Portland, Oregon Executive Assistant – Lisa Wright, San Diego, California 3 PROGRAM 2010 Friday, April 9 7:30 a.m. – 5:30 p.m. Registration Westin 3rd Floor Providence Gallery 7:30 a.m. – 5:30 p.m. Office RICC 558 COMMITTEE MEETINGS 10:00 a.m. – noon Manager’s Training & Testing Committee Westin Providence II-III 1:00 p.m. – 4:00 p.m. Certification of Food Safety Westin Providence II-III Regulatory Professionals 1:00 p.m. – 5:00 p.m. Executive Board Westin Washington/Newport 1:00 p.m. – 5:00 p.m. Allergen Westin Bristol-Kent 5:00 p.m. – 7:00 p.m. Criticality Implementation Westin Bristol-Kent and Education Saturday, April 10 7:30 a.m. – 5:30 p.m. Registration RICC 558 Foyer 7:30 a.m. – 5:30 p.m. Office RICC 558 8:00 a.m. – 3:15 p.m. Workshop RICC Ballroom BC BEHAVIOR-BASED FOOD SAFETY 8:00 a.m. Welcome Brian Nummer, Utah State University Morning Session Overview of Behavior Science Mark Alavosius, University of Nevada, Reno Foodborne Illness Risk Factors John Marcello, US FDA and Employee Behavior Insight Into the Disconnect Between Laura Green, US CDC Knowledge and Behavior Multicultural Employees Alan Tart, US FDA Understanding/Motivating, Hudson Riehle, National Foodservice Employees Restaurant Association Motivating Employee Behavior, Michael Roberson, Publix Grocery Employees Super Markets, Inc. 12:00 noon – 1:25 p.m. Lunch (on your own) 4 Afternoon Session 1:25 p.m. – 1:30 p.m. Welcome Back Brian Nummer 1:30 p.m. – 3:15 p.m. Bridging HACCP and Behavior Jorge Hernandez, Based Food Safety US Foodservice Mandatory Manager Certification, Ernie Julian, Rhode Island the Relationship Between Knowledge Health Department and Behavior Tying it all together Frank Yiannas, Wal-Mart, Inc. 4:00 p.m. – 6:00 p.m. Opening General Session RICC Ballroom BC Dave Gifford, Conference Chair, Presiding Introductory Remarks Dave Gifford Local Arrangements Committee Appreciation Dave Gifford Co-chairs Ernie Julian, RI Dept. of Health Susan Wallace, Johnson & Wales Univ. Tom Nerney, RI Dept. of Health Welcome Mayor David N. Cicilline, Providence, Rhode Island Keynote Speaker Chef Karl Guggenmos, Dean of Culinary Education Johnson & Wales University Federal Agency Reports US FDA Stephen Sundlof, Director Center for Food Safety and Applied Nutrition USDA-FSIS Dan Englejohn, Deputy Assistant Administrator Office of Policy and Program Development US CDC Art Liang, Director National Center for Zoonotic, Vector-Borne & Enteric Diseases 6:00 p.m. – 8:00 p.m. Reception – Welcome to Rhode Island RICC Ballroom A 5 Sunday, April 11 7:30 a.m. – 5:30 p.m. Registration RICC 558 Foyer 7:00 a.m. – 5:30 p.m. Office RICC 558 7:30 a.m. – 10:30 a.m. Committee Reports & Updates RICC Ballroom BC (for all attendees) Brian Nummer, PhD, Program Chair, presiding Criticality Implementation Deborah Marlow, Rick Barney and Education Strategic Planning Roger Hancock Managers Training Testing, Joyce Jensen and Roy Swift and Certification Allergen Anthony Flood Johnson & Wales University’s Gold Susan Wallace Standard for Food Safety: Guidelines for the Prevention of Foodborne Illness Risk Factors International Food Protection Ron Klein Training Institute US FDA Retail Program Update Kevin Smith 10:30 a.m. – Noon Council Orientation & RICC Ballroom DE Parliamentary Procedures Mandatory for Chairs, Council Members, Scribes, Runners, and Parliamentarians Frank Yiannas Charles S. Otto, III Allen Gelfius Council Luncheon (to follow immediately) RICC Rotunda 11:00 a.m. – Noon New Attendee Orientation RICC Jr. Ballroom Cory Hedman, Presenter 1:00 p.m. – 6:00 p.m. Council Meetings Council I RICC Ballroom BC Terry Levee, Chair Deborah Marlow, Vice-Chair Council II RICC Jr. Ballroom Aggie Hale, Chair Chirag Bhatt, Vice-Chair Council III RICC Ballroom DE Ken Rosenwinkel, Chair Rich Linton, Vice-Chair 3:15 p.m. – 3:45 p.m. Break RICC Ballroom Foyer 6:00 p.m. – 7:00 p.m. Consensus Meetings Industry RICC Ballroom BC State Regulatory RICC Ballroom DE Local Regulatory RICC Jr. Ballroom Academia Westin Bristol Consumer Westin Kent 6 Monday, April 12 7:00 a.m. – 9:00 a.m.