Food Safety and Protection
If you are a Food Safety and Protection Specialist, you may register for just these sessions as their own conference at a lower rate. See www.neha.org for the separate brochure and registration form.
After attending these sessions, you will be able to:
* implement strategies for preventing and investigating foodborne illness outbreaks
* develop and employ effective food safety training programs for food establishment employees and the public
* address ethnic food safety issues through hazard identification and cultural sensitivity
* put into action food security plans
* utilize plan review knowledge to strengthen food safety and protection programs
Highlighted Speaker Roy E. Costa
Roy E. Costa, R.S., M.S., is a professor at the Walt Disney Center for Hospitality and Culinary Arts at Orlando's Valencia College. He is the President of Environ Health Associates, a consulting firm specializing in disease control and prevention. Mr. Costa is the author of the book, Security in the Food Industry, and will be presenting "Food Security by the Numbers--Calculating a Food Security Vulnerability Score."
Highlighted Speaker Shelley Feist
Shelley Feist is Executive Director of the Partnership for Food Safety Education. The Partnership unites industry associations, consumer and public health groups, and USDA, CDC, USFDA, and USEPA to educate the public about safe food handling and preparation. The Partnership is the creator and steward of the Fight BAC! [cross product] campaign, a food safety education program developed using scientifically-based recommendations, and resulting from an extensive consumer research process. Attendees will have the opportunity to hear of the campaign's progress from Ms. Feist and individuals from the participating organizations.
Sunday, June 26
Ethnic Foods: Safety Is ... Should be in the Preparation
Lawrence W. Pong, R.E.H.S., Principle EH Inspector and Manager of Training, City and County of San Francisco Department of Public Health, San Francisco, CA
Opening the Market for Irradiated Foods
Ronald F. Eustice, M.B.A., Executive Director, Minnesota Beef Council, Bloomington, MN
Updating the 2005 Food Code to Address Norovirus in the U.S.
David Acheson, M.D., Director of Food Safety & Security and CAPT Wendy Fanaselle, R.S., M.S., D.A.A.S., Consumer Safety Officer, Retail Food Protection Team, Center for Food Safety and Applied Nutrition, USFDA, College Park, MD
Monday, June 27
Dedicated Exhibition Time and Poster Session
Acquire education on the programs, services, and products available to help you do your job. Located in the Exhibit Hall, take time to peruse the posters too!
Food Security by the Numbers--Calculating a Food Security Vulnerability Score
Roy E. Costa, R.S., M.S., President, Environ Health Associates, Inc., DeLand, FL
Specialized Food Service at Latino Meat Markets
Jaime A. Vinaras, R.S., HACCP Program Coordinator, Division of EH, Maricopa County Environmental Services Department, Phoenix, AZ
Food Safety Education: Case Studies in New Program Development Under the FightBAC![R] Campaign
Shelley Feist, Executive Director, Partnership for Food Safety Education, Washington, DC; Jerry Bowman, Director, Corporate Communications, NSF International, Ann Arbor, MI; Kathy Means, C.A.E., Vice President, Government Relations, Produce Marketing Association, Newark, DE; and Susan Conley, Director, Food Safety Education, Food Safety and Inspection Service/USDA, Washington, DC
Tuesday, June 28
Making a Difference--Best Practices Within Regulatory Retail Food Protection Programs
Moderator: John A. …