Retail and Foodservice Professional Development Group

Mission Statement: To provide the retail and foodservice industry worldwide with information to prepare and serve safe food.

Next Meeting

July 8, 2018
Salt Palace Convention Center | Salt Lake City, Utah

In conjunction with IAFP 2018

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.

IAFP Members can manage their PDG involvement by logging in to the IAFP Web site. At the Member Dashboard, click “Edit Profile.” Your profile has two tabs: Contact Info and Professional Info. Select the Professional Info tab and update the PDGs you would like to participate in. We highly recommend that you contact the PDG chairperson for each group to let them know you have joined their PDG.

Non-members can contact Didi Loynachan, dloynachan@foodprotection.org, for more information.

Minutes

2016 Board Response to Recommendations

  1. Approval of Tom Ford as Vice Chair.

    Board Response: Agree

2015 Board Response to Recommendations

  1. None.

2014 Board Response to Recommendations

  1. Consider the formation of a separate PDG on Audit and Inspections with a farm to store emphasis.

    Board Response: Members may form a PDG by requesting to the Board to hold an organizational meeting. Once it is shown that there is enough interest, the PDG can be approved.

  2. Develop a Mentoring program for student members of IAFP. The goal would be to connect them with IAFP business professionals that are willing to mentor them. See details in Minutes.

    Board Response: The Board likes this idea but cautions about the amount of staff time needed to coordinate such a program. It is currently being carried out for the Student Travel Scholarship recipients (16 people this past year) and is very time intensive.

Webinars

  • Environmental Control Strategies at Retail:  Background, Approach and Execution

    Recent risk assessments have increased the focus on the control of harmful bacteria in the retail foodservice and retail deli environment. Environmental control strategies are discussed. Background information on state of the art research, proven approaches, guidance on execution and fielding of questions from the industry are included.

    Organized by the Retail and Foodservice PDG

    Presenters

    • Dr. Hilary Thesmar Food Marketing Institute
    • Dr. Haley Oliver Purdue University
  • What’s on Your Tabletop?

    Tabletop Exercises can help identify, refine and validate roles and procedures for key food safety stakeholders.  Tabletop exercises advance understanding, cooperation and synergy between private sector entities and government organizations in preventing and mitigating the risks & effects of foodborne disease/illness/contamination events.  Tabletop exercises help identify & remediate gaps and shortfalls in a non-threatening environment via scenario-driven, facilitated, face-to-face discussions.

    Organized by the Retail and Foodservice PDG

    Presenters

    • Rick White Battelle Memorial Institute
    • Dr. Alok Chaturvedi Krannert School of Management, Purdue University