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Food Safety Education Professional Development Group
Mission Statement
To provide IAFP Members with information on
current trends and issues in food protection.
Committee Members
Sandra M. McCurdy, Chairperson 2009
University of Idaho
Phone: 208.885.6972
E-mail: smccurdy@uidaho.edu Christine M. Bruhn, Vice Chairperson 2008
University of California-Davis
Phone: 530.752.2774
E-mail: cmbruhn@ucdavis.edu
Gary R. Acuff, Texas A&M University, Board Liaison
Donna J. Gronstal, Staff Liaison
Members:
Jenna Anding, Texas A&M University
Sally H. Arnold, Cargill
Daniel Aruscavage
Susan J. Bach, Agriculture & Agri-Food Canada
Marie-Luise Baehr, Sodexho
Karen Battista, Kraft Foods North America
Michael B. Bayoud, Boecker Public Health
Gina R. Bellinger, Food Safety Net Services, Ltd.
Isabel C. Blackman, Fort Valley State University
Philip Blagoyevich, The HACCP Institute
James Bloom, Illinois Dept. of Public Health-FDD
Ron Bottrell, Hill & Knowlton
Renee R. Boyer, Virginia Tech
Robert L. Brooks, Willow Brook Foods
Frank R. Burns, DuPont Qualicon
Melissa L. Calicchia
Carmine Cappuccio, Bergen Co. Dept. of Health
Manuel E. Cervantes, University for International Cooperation
Benjamin J. Chapman, University of Guelph
Jinru Chen, University of Georgia
LeAnn Chuboff, National Restaurant Association Educational Foundation
Declan A. Conroy, Setanta Publishing, LLC
Julian M. Cox, The University of New South Wales
Vanessa M. Cranford, Walt Disney World
Willette M. Crawford, Growers Express/Express Food Safety
Patricia A. Curtis, Auburn University
Ligia V. Da Silva, University of Maryland – Eastern Shore
Laura Dawald, Dawald Quality Associates
Keith T. Day, Atkins Prepared Foods
Jingyun Duan , Oregon State University Seafood Lab
Ginger D. Fenton, Penn State University
Anthony O. Flood, International Food Information Council
Tong-Jen Fu, US Food & Drug Administration
Daniel Y. C. Fung, Kansas State University
Bob Galbraith, HACCP Consulting Group
Veneranda Gapud, Popeyes Chicken
Colleen Gemmill, Maple Leaf Consumer Foods
Jackie R. Glover, USDA/AMS
Gary G. Goessel, Kellogg Company
Kaarin E. Goodburn
Anthony Govender, Thrifty Kitchens
Albert R. Green, Six L’s Packing Company, Inc.
Frank W. Guray, Guray Associates
Brenda H. Halbrook, USDA, Food & Nutrition Service
Paul A. Hall, ConAgra Foods, Inc.
Linda J. Harris, University of California-Davis
Estlyn Harvey, Dept. of Health
Robert J. Hasiak
Daniel H. Henroid, Jr., University of California, San Francisco Medical Center
Bertha A. Hernandez-Rodriguez, Universidad Autonoma Chapingo
Brian H. Himelbloom, University of Alaska Fairbanks
Cathy G. Holland, Perdue Farms Inc.
Janis M. Hughes, CHS
Robert M. Jorgensen, Kozy Shack Enterprises, Inc.
Giselle Julien, Kraft Foods North America
Vijay K. Juneja, USDA-ARS-ERRC
Patricia A. Kendall, Colorado State University
Jeong-Weon Kim, Seoul National University of Education
C. Harold King, Chick-fil-A, Inc.
Mark Kreul, In-N-Out Burger
Lourdes M. Labrador, LMLabrador Foodservice Consultancy
Monique Lacroix, INRS
Sun-Young Lee, Chung-Ang University
Yanbin Li, University of Arkansas
Christine Little, Health Protection Agency
Bin Liu, Rutgers University
John B. Luchansky, USDA/ARS/ERRC
JFR Lues, Central University of Technology, Free State
Howard Malberg, Amtrak
Francisco Xavier Malcata, Escola Superior Biotecnologia
Ema Maldonado-Siman, Universidad Autonoma Chapingo
Ingela Marklinder, Uppsala University
William E. McCullough, ASI Food Safety Consultants, Inc.
Jennifer E. McEntire, Institute of Food Technologists
Deborah A. McIntyre, Cargill
Lynn McIntyre, ESR Ltd.
Lucy M. McProud, SJSU – Nutrition & Food Science
Indaue G. Mello-Hall, PepsiCo/QTG
Michael E. Michel, Smithfield – Tar Heel Division
Solange K. Mikanagu, 3M Canada Company
Gala Miller, City of Jefferson
Ricardo A. Molins, Inter-American Institute for Cooperation on Agriculture (IICA)
Sara E. Mortimore, General Mills, Inc.
Susan Moyers, Clinical Applications
Neelam Narang, USDA/FSIS/Outbreaks Eastern Laboratory
Debby L. Newslow, DL Newslow & Associates, Inc.
Lorena Noriega Orozco, CIAD, A.C.
Xiangwu Nou, Food Technology and Safety Laboratory
Wilfredo Ocasio, The National Food Laboratory, Inc.
Lisa M. Olson, Cargill Value Added Meats
Patricia A. Overdeep, Johnson & Wales University
Enrique Palou, Universidad De Las Americas, Puebla
Christie L. Pare, United Supermarkets, Inc.
James E. Parker, Fleischmann’s Yeast
W. A. Parsons, University Research
Jitu Patel, USDA, ARS
Judy Perry, Rich Products Corporation
Heather Primeau, Ellsworth Ice Cream
Carolyn Raab, Oregon State University
Paul M. Raynes, Florida Dept. of Agriculture & Consumer Services
Robert G. Reinhard, Sara Lee Corporation
Ritchie Ridall, Four Seasons Produce, Inc.
Lynn D. Riggins, University of Central Missouri
Michael C. Robach, Cargill
Pablo J. Rovira Sanz, Instituto Nacional De Investigacion
Agropecuaria
Michael S. Ryan, ELISA SYSTEMS Pty Ltd.
Bala Sampathkumar, Agriculture & Agri-Food Canada
Michael Sanna, Brady Enterprises Inc.
James J. Sasanya, North Dakota State University
Carol C. Schlitt, University of Illinois Extension
William C. Schwartz, Orval Kent Foods
Shlomo Sela, Inst of Tech & Storage of Fresh Produce
Joe Shebuski, Cargill
Amarat H. Simonne, University of Florida
Jan C. Singleton, USDA/CSREES
Tim Smith, Provesta Flavor Ingredients
John N. Sofos, Colorado State University
Susan S. Sumner, Virginia Tech
Jolyda O. Swaim, Olsson, Frank and Weeda, P.C.
Hilary S. Thesmar, Egg Safety Center
Pamela D. Tom, University of California
Sudsai Trevanich, Kasetsart University
Ron Usborne
Iris E. Valentin-Bon, FDA/CFSAN
Tony A. Valenzuela, Naturipe Berry Growers
Purnendu C. Vasavada, Univ of Wisconsin-River Falls
Robert V. Vu, Starbucks Coffee Co
Stanley E. Wallen, Stampede Meat, Inc.
Natalia A. Weinsetel, Iowa State University
Irene Wesley, USDA-ARS-Nat’l Animal Disease Center
Rudy G. Westervelt, Power in Learning
Kurt E. Westmoreland, Silliker Inc.
Rosemary J. Whyte, Limburgia (2006) Ltd.
Vivian Chi-Hua Wu, University of Maine
Gideon Zeidler, University of California
Guopeng Zhang, The University of British Columbia
Shaohua Zhao, FDA
Sharon Zupke, Green Bay Cheese Co.
Gonzalo Zurera Cosano, University of Cordoba
How to Join
Involvement in committees and professional development
groups (PDGs) offers Members the opportunity to share a wealth of knowledge and
expertise. Members of committees and PDGs are the architects of the Association
structure. They plan, develop and institute many of the Association's projects,
including workshops, publications and educational sessions. Technical challenges
facing the food safety industry are discussed, examined and debated. Members may
volunteer to serve on any number of committees or PDGs that plan and implement
activities to meet the Association's mission.
Membership on a PDG is voluntary (not by
appointment) and may vary from year to year. Requests for membership on a PDG
should be directed to the chairperson.
Upcoming Meetings
August 3, 2008
Hyatt Regency Columbus
Columbus, Ohio
In conjunction with IAFP 2008
Minutes
Members Present: Sandy McCurdy (Chairperson), Renee Boyer, Christine Bruhn, Benjamin Chapman, Jinru Chen, LeAnn Chuboff, Anthony Flood and Amarat (Amy) Simonne.
Visitors Present: Brian Nummer, Marsha Robbins, John Marcy, Edward Mather and Dee Dee Morac.
Board Members Present: Gary Acuff and Stan Bailey.
Meeting Called to Order: 9:05 a.m.
Recording Secretary of Minutes: LeAnn Chuboff.
Old Business: 2006 minutes are posted on the IAFP Web site and were read by Christine Bruhn. A symposium for the 2007 Annual Meeting was developed by Christine Bruhn and Ben Chapman and, after collaborating with other PDGs, evolved to “Measuring and Motivating Safe Food Handling Practices at Home, Retail and Foodservice” (1:30 p.m. to 5:00 p.m., Monday, July 9, 2007). A subcommittee to identify food safety educational resources to post on the IAFP Web site for member use was formed of 8 PDG members.
New Business: Those present introduced themselves. Antitrust guidelines were briefly reviewed. Potential activities for the PDG were identified, with President-Elect Gary Acuff providing additional information about the PDG activities challenges from IAFP Vice President Stan Bailey. One goal of IAFP is to build international presence; travel assistance is available from IAFP to support international speakers to the Annual Meeting. White papers are needed from all segments. The purpose of the PDGs is to share information. Groups are encouraged to share information throughout the year and if wanted by the group, IAFP will support the groups in their communication efforts. Tony Flood suggested that we build a symposium on International perspectives on food safety. It was suggested that the symposium should include cultural influences on food safety and food defense. International speakers can be costly; sponsors or support from the Association to support travel costs would be needed. It was suggested that speakers include recommendations for future implementation as well as research data. It was noted that roundtables are a new format that works well. A sub-committee to develop a symposium and roundtable proposal was formed (Ben Chapman, Tony Flood, Christine Bruhn, Renee Boyer, LeAnn Chuboff and Sandy McCurdy). The group discussed development of Web-based food safety resource information for IAFP members to share new and reliable food safety information. It was recognized that this is a large task; several universitiesextension units have developed or are working on food safety Web sites. Web sites require extensive management to keep them current. Information would be at the level of informed public, not highly technical. Key individuals for various subject matters could be identified to provide specific resources. The issue of sharing member expertise was also raised in the Membership committee meeting. It may be possible to collaborate with the Student PDG on this project. The subcommittee will work on this in the next year with the addition of new members Ben Chapman and Renee Boyer.
The Chairperson position is for 2 years; Sandy McCurdy will continue for another year. Currently there is no vice chairperson; Christine Bruhn volunteered to assist the chair.
Recommendations to Executive Board: None.
Next Meeting Date: August 3, 2008.
Meeting Adjourned: 11:00 a.m.
Chairperson: Sandra McCurdy.
Board
Response to Recommendations
No recommendations were submitted.
Other
Information
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