Retail and Foodservice Professional Development Group
Mission Statement: To provide the retail and foodservice industry worldwide with information to prepare and serve safe food.
Meeting Information
Virtual: TBD throughout the year as needed
In Person: IAFP 2026
Sunday 07/26/2026
8:30 AM - 10:00 AM, Room 215-216
New Orleans Ernest N. Morial Convention Center
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 Dina Siedenburg, dsiedenburg@foodprotection.org, for more information.
1. Recommend to approve Sarah Kozak Weaver as Vice Chair of the Retail PDG.
Board Response: Board Response: Agree.
2023 Board Response to Recommendations
The Retail and Foodservice PDG would like to avoid overlapping with Food Safety Culture PDG and Data Management and Analytics PDG.
Board Response: All efforts will be made to avoid this scheduling conflict.
2022 Board Response to Recommendations
Recommend Briana Lorenzo as Vice Chair
Board Response: Agreed.
2021 Board Response to Recommendations
None.
2020 Board Response to Recommendations
Recommend approval of Tia Glave as the Retail and Food Service PDG’s new Vice Chair.
Board Response: Agree.
2019 Board Response to Recommendations
None.
2018 Board Response to Recommendations
Approve Eric Moore for Vice Chair of this PDG.
Board Response: Agree.
2016 Board Response to Recommendations
Approval of Tom Ford as Vice Chair.
Board Response: Agree
2015 Board Response to Recommendations
None.
2014 Board Response to Recommendations
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.
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
Every Plate, Every Guest: Advancing Food Safety in Real-World DiningSep 8, 2026
Food safety is not only a manufacturing challenge—today’s most pressing issues extend across dining operations in universities, senior living communities, K-12 schools, and restaurant chains. These settings serve diverse and often vulnerable populations, where a single lapse can have far-reaching consequences. This session brings together food safety leaders from multiple sectors to share how they are addressing emerging risks and strengthening trust with their diners. Topics will include building a culture of safety, protecting high-risk populations, meeting rising consumer expectations around transparency, allergen safety and balancing operational realities with uncompromising safety standards.
Attendees will gain actionable strategies, sector-specific insights, and tools to strengthen food safety in their own operations. This session will conclude with a moderated discussion on the future of food allergen safety leadership across all nonmanufacturing foodservice settings.
Examine sector-specific risks in non-manufacturing foodservice (universities, restaurants, senior living, K-12 schools) and identify how these environments require tailored food safety strategies compared to manufacturing.
Apply practical approaches shared by industry leaders—such as Texas Roadhouse, Aramark, and Vanderbilt University—to strengthen safety culture, mitigate risk, and protect vulnerable populations.
Evaluate innovative practices for allergen management, transparency, and communication that build diner trust while balancing operational realities.
Discover leadership strategies that empower teams, align safety with business goals, and advance a culture of accountability across diverse foodservice operations.
Anticipate emerging challenges and explore the future of food safety leadership n non-manufacturing foodservice through interactive discussion with experienced practitioners.
