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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
Dr.Renee R. Boyer, Vice Chariperson 2009
Virginia Tech
Phone: 540.231.4330
E-Mail: rrboyer@vt.edu
Lee-Ann Jaykus, North Carolina State Univ., Board Liaison
Donna J. Gronstal, Staff Liaison
Members:
Denise Akins, University of Florida
Jenna Anding, Texas Cooperative Extension
Bennett H. Armstrong, Le Cordon Bleu College of Culinary Arts Miami
Sally H. Arnold, Cargill
Daniel Aruscavage, SUNY–Potsdam
Susan J. Bach, Agriculture & Agri-Food Canada
Marie-Luise Baehr, Sodexho
S. Balamurugan, Agriculture & Agri-Food Canada
Karen Battista, Kraft Foods North America
Michael B. Bayoud, Boecker Food Safety
Gina R. Bellinger, Food Safety Net Services, Ltd.
Andrew P. Benson, International Food Information Council
Isabel C. Blackman
Philip Blagoyevich, The HACCP Institute
James Bloom, Illinois Dept. Public Health-FDD
Ronald G. Bottrell, Hill & Knowlton
Robert L. Brooks, Willow Brook Foods
Christine M. Bruhn, University of California-Davis
Frank R. Burns, DuPont Qualicon
Melissa L. Calicchia
Carmine Cappuccio, Bergen Co. Dept. of Health
Mark Carlson, Malt-O-Meal Company
Manuel E. Cervantes, University for International Cooperation
Benjamin J. Chapman, University of Guelph
Jinru Chen, University of Georgia
LeAnn Chuboff, National Restaurant Association Solutions
Declan A. Conroy, Setanta Publishing, LLC
Julian M. Cox, The University of New South Wales
Vanessa M. Cranford, Walt Disney World
Willette M. Crawford, FDA/CFSAN
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
Houssam Elmenini, Canadian Food Inspection Agency
Ginger D. Fenton, Penn State University
Anthony O. Flood, International Food Information Council
Wendy Franco, University of Florida
Tong-Jen Fu, U.S. Food and 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, MBE
Anthony Govender, Pinty’s Delicious Foods
Albert R. Green, Six L’s Packing Company, Inc.
Frank W. Guray, Guray Associates
Brenda H. Halbrook, USDA, Food & Nutrition Service
Paul A. Hall, AIV Microbiology & Food Safety Consultants, LLC
Craig K. Harris, Michigan State University
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
Robert Himes, Himes Vending, Inc./A Catered Event
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
Jinkyung Kim, Clemson University
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
Jan FR Lues, Central University of Technology
Deon B. Mahoney, Food Standards Australia New Zealand
Howard Malberg, Amtrak
Francisco X. Malcata, Escola Superior Biotecnologia
Ema Maldonado-Siman, Universidad Autonoma Chapingo
Ingela Marklinder, Uppsala University, BMC
Dave McBeain, Malt-O-Meal Company
Cheryl D. McCall, Maricopa County Sheriff’s Office
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 & Packaging
Indaue G. Mello-Hall, PepsiCo/QTG
Michael E. Michel, Smithfield
Solange K. Mikanagu, 3M Canada Company
Gala Miller, City of Jefferson
Ricardo A. Molins, Inter-American Inst. for Cooperation on Agri.
Sara E. Mortimore, Land O’Lakes
Susan Moyers, Safe Food Systems
Neelam Narang, USDA-FSIS-Outbreaks Eastern Laboratory
Debby L. Newslow, DL Newslow & Associates, Inc.
Lorena Noriega Orozco, CIAD, A.C.
Xiangwu Nou, USDA-ARS BARC
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.
18 2009 Member Guide
James E. Parker, Fleischmann’s Yeast
W. A. Parsons, University Research
Jitu Patel, USDA
Judy Perry, Rich Products Corporation
Randall Phebus, Kansas State University/FSI
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
Philippa Ross-James, New Zealand Food Safety Authority
Pablo J. Rovira Sanz, Instituto Nacional De Investigacion Agropecuaria
Michael S. Ryan, ELISA SYSTEMS Pty Ltd.
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
Joan M. Skillin, Sussex County Environmental and Public Health
Service
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
Kavita Thiruvengadam, Sacramento County, EMD
Pamela D. Tom, University of California
Sudsai Trevanich, Kasetsart University
Brian K. Turner, Sodexho
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, Empire Kosher Poultry
Natalia A. Weinsetel, Iowa State University
Irene Wesley, USDA-ARS-Nat’l. Animal Disease Ctr.
Rudy G. Westervelt, Power in Learning
Kurt E. Westmoreland, Silliker Inc.
Rosemary J. Whyte, JJW Enterprises (2006)
Vivian Chi-Hua Wu, University of Maine
Gideon Zeidler, University of California
Guopeng Zhang, The University of British Columbia
Shaohua Zhao, FDA
Sharon Zupke, DCI Cheese Company – Green Bay
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
July 12, 2009
Gaylord Texan
Grapevine, Texas
In conjunction with IAFP 2009
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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