Food Safety and Protection

Journal of Environmental Health, March 2005 | Go to article overview

Food Safety and Protection


Educational Program

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.

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Learning Objectives

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

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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

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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

1:00-1:50pm

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

2:00-2:50pm

Opening the Market for Irradiated Foods

Ronald F. Eustice, M.B.A., Executive Director, Minnesota Beef Council, Bloomington, MN

3:00-4:50pm

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

8:00-11:30am

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!

1:00-1:50pm

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

2:45-3:35pm

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

3:45-4:35pm

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

9:00-11:50am

Making a Difference--Best Practices Within Regulatory Retail Food Protection Programs

Moderator: John A. …

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