Retail Food Safety and Quality Professional Development Group
Mission Statement
To provide the retail food safety industry worldwide with information to prepare and serve safe food.
Upcoming Meeting
July 22, 2012
Rhode Island Convention Center
Providence, Rhode Island
- Committee Members (IAFP Member Access Required)
- IAFP Constitution and Bylaws
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.
Committee Minutes
Below are downloadable documents containing current and past meeting minutes.
Board Response to Recommendations
Board Response to Recommendations
1. Suggestion that the Vice Chair positions would also hold a position on the Program Committee in order to provide key insights into each PDG, dynamics around the industry sectors each PDG represents and a more educational approach to making final decisions on the IAFP program.
Board Response: The Program Committee has 12 Members plus two Board liaisons. There are 20 PDGs. Because of the number of PDGs, it is not possible to have a representative from each PDG as a Member of, or an observer to the Program Committee. The current Program Committee has balanced representation from education, government and industry as required by the IAFP Bylaws. Three Members from the Retail PDG currently serve on the Program Committee.
2. Combining the Retail Food Safety & Quality PDG and the Food Hygiene and Sanitation PDG. Is this a good idea? Would this provide a better cross functional team to approach similar topics? One concern is to be sure that the information applies to all parts of the industry, from Farm to Fork.
Board Response: The Chairs and Vice Chairs from both PDGs should discuss this question and make a recommendation to the Board, if warranted.