T02 Education and Dairy Technical Session

Glen 206
Convenors: Patricia Johnson and Karin Rosberg

1:30 p.m. -T2-01 Evaluation of a Process Specific Information Resource to Assist SME Food Manufacturers with Hazard Analysis— Adrian Peters, Louise Fielding and Leanne Ellis, University of Wales Institute, Cardiff, School of Applied Sciences, Western Ave., Cardiff, Wales, UK

1:45 p.m.-T2-02 Understanding the Implementation of Enhanced Food Safety Controls among Non-federally Registered Food Processors in Ontario— Valeria Netto, Spencer Henson and Patricia Johnson, University of Guelph, Guelph, ON, Canada

2:00 p.m. T2-03 Staging the Implementation of HACCP among Small and Medium-sized Food Processing Establishments in Ontario— Patricia Johnson, Troy Jenner, Cynthia Menyhart, Molly Elliott and Gwen McBride, Ontario Ministry of Agriculture, Food and Rural Affairs, Guelph, ON, Canada

2:15 p.m. T2-04 Development of Egg HACCP Programs in Egg Processing and Further Processing Facilities— Laura J. Bauermeister and Shelly R. McKee, Auburn University, Auburn, AL, USA

2:30 p.m. T2-05 Level of Adoption of HACCP and ISO 9000 within the Mexican Pork Industry— EMA MALDONADO-SIMAN, Bertha Alicia Hernández-Rodríguez, Rafael Núñez-Domínguez, Agustín Ruíz-Flores, Mariano González-Alcorta, Universidad Autonoma Chapingo, Texcoco, Mexico

2:45 p.m. T2-06 The GAPsNET: Farm Food Safety at Your Fingertips— Karin A.K. Rosberg, Elizabeth A Bihn, and Robert B Gravani, Dept. of Food Science, Cornell University, B 8B Stocking Hall, Ithaca, NY, USA

3:00 p.m. Break

3:30 p.m. T2-07 Microbial Population Dynamics in Hot-drinks Vending Machines— A ndrew Hall, Katie Short, Mike Saltmarsh, Louise Fielding, and Adrian Peters, University of Wales Institute, Cardiff, Wales, UK

3:45 p.m. T2-08 Thermal Inactivation of Bacillus anthracis Spores in Milk— Sa Xu, Theodore P. Labuza and Francisco Diez-Gonzalez, Food Science and Nutrition Dept., Univerisity of Minnesota, St Paul, MN, USA

4:00 p.m. T2-09 Microbial Food Safety Assessment of Cream Cheese— Vickie Lewandowski, (Kraft Foods); Ann Marie McNamara (Silliker Laboratories); David Crownover (Silliker Laboratories), Kraft Foods, NA, Glenview, IL, USA

4:15 p.m. T2-10 Survival and Growth of Foodborne Microorganisms in Processed and Individually Wrapped Cheese Slices— Nigel Harper, Brent Wing, Travis Selby, Yingchang Han, Krista Schultze, and Richard Linton, Purdue University, West Lafayette, IN, USA

4:30 p.m. T2-11 Using Photo Novels in Farm Worker Education and Training—ROBERT B. GRAVANI and Elizabeth A. Bihn, Cornell University, Ithaca, NY, USA

4:45 p.m. T2-12 Effect of the Refrigerated and Frozen-storage on Microbiological Change in Soft Raw and Pasteurized Milk Goat Cheese— Claudia Delgadillo Puga, Fernando Tuz, Miguel Angel Galina, Yunatzi Martín del Campo, Fernando Pérez-Gil, Guillermo Ruiz, and Leticia Reyes, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán, Distrito Federal, México