The AME Food Testing Show

9 High Pressure Wash Issues for Food Production with Kevin Netzer

Educated at University of Florida

National Sales Manager for Ultimate Washer, Inc.

Work with Ultimate Washer for 5 Years

Member of CETA (Cleaning Equipment Trade Association)

Member of ISSA/ Interclean ( International Cleaning Association)

Member of WJTA (Water Jetting Technology Association)

Member of PWNA (Power Washers of North America Association)

All memberships are geared to help in gaining specific knowledge in certain cleaning applications and to share new techonologies.

Agenda:

1. Introduction

2. Importance of scheduled maintenance cleaning in food production facilities.

3. Level of cleanliness requirements in food facilities.

4. Traditional cleaning technologies.

5. Application of Pressure Washer systems.

6. 9 High Pressure Wash Issues for Food Production

 a. Unclog drains

 b. De-grime grout and tile

 c. Clean windows

 d. Clean air ducts

 e. Wash surfaces

 f. Clear gutters

 g. Wash walkways

 h. Remove water and muck

 i. Quick dry

7. Addressing microbial splash issues.

8. High temperature pressure washer systems.

9. Conclusion

Contact:

Kevin Netzer

National Sales Manager

Ultimate Washer, Inc.

711 Commerce Way East, Suite # 1

Jupiter, Florida 33458

(866)858-4982 ext.106

(561)277-1635

Fax: (561)741-2125

Skype: ultimatewasher

[email protected]

http://www.ultimatewasher.com

GSA Contract # GS-07F-9586S/ Cage Code: 30QA1

Unlikely Contamination of Produce Through Root Uptake with Dr. Kalmia E. Kniel-Tolbert

Associate Professor, Microbial Food Safety, Assistant Chair, Department of Animal and Food Sciences, College of Agriculture and Natural Resources.

Food and waterborne protozoa and viruses and use of non-thermal methods to inactivate these organisms on fresh produce.

University of Delaware2002: Ph.D., Food Microbiology, Department of Food Science and Technology, Virginia Polytechnic Institute and State University , Blacksburg , VA, M.S., B.S.

Agenda:

1. Introduction.

2. What are foodborne pathogens?

3. How do foodborne pathogens contaminate food products?

4. Can fresh produce be contaminated via the roots into the product?

5. What does recent science suggest?

6. Which further research would enlighten producers and consumers?

7. Conclusion.

Contact:

Dr. Kalmia E. Kniel-Tolbert

Associate Professor, Microbial Food Safety

Assistant Chair, Department of Animal and Food Sciences

College of Agriculture and Natural Resources

University of Delaware

531 S College Ave, 044 Townsend Hall

Newark, DE 19716

302-831-6513

http://ag.udel.edu/anfs/faculty/kniel.htm

The Preventative Controls of FSMA with Gilian Dagan, Ph.D., Chief Science Officer, ABC Research Laboratories.

As the Chief Scientific Officer of ABC Research Laboratories, Dr. Dagan serves as a technical resource to clients in all matters of food safety and quality.  Dr. Dagan leads the scientific efforts of the company, managing developments as well as scientific partnerships for research and discovery.  She maintains scientific integrity in existing and new endeavors as well serves source of valid scientific information for ABCRL associates and clients.  In August of 2004, Dr. Gillian Dagan joined ABC Research Corporation as Director for Product Performance Services. Under her direction the department concentrates on product quality evaluation, shelf life studies, ingredient applications, product comparisons, and sensory testing. She enjoys working with all sectors of the food industry, but especially food service. Dr. Dagan brought expertise with in-depth sensory research and quality assurance testing to ABC. She received her Ph.D. in Food Science from the University of Florida, concentrating in food processing, protein chemistry, and sensory science.

Agenda:

1. Introduction.

2. What is the Food Safety Modernization Act of 2011?

3. The guidance the recently-published regulations offer.

4. Which are the proposed preventative controls?

5. Why a 3rd party laboratory is important in compliance?

6. Why working with a 3rd party lab in 2013 is critical?

7. ABC Laboratories can help.

9. Conclusion.

Contact:

Gillian Dagan, Ph.D.

Chief Scientific Officer

ABC Research Laboratories

3437 SW 24th Avenue

Gainesville, FL 32607

866.233.5883

352.372.0436

fax: 352.378.6483

http://www.abcr.com

http://www.facebook.com/ABCLabs

http://twitter.com/foodtestexperts

Food Safety Liability in Restaurants with Howard Cannon

Howard Cannon is America's most visible Restaurant Expert Witness. He has authored four books, given hundreds of seminars and speeches, been published in dozens of magazines and newspapers across the country and around the globe; he has been featured and interviewed on Anderson Cooper, The Wall Street Journal, Reader's Digest, Fox News, MSNBC, Canadian Public Radio, and countless others. Since 1987, his firm has been called upon by clients of all types and sizes to provide start-up, turnaround, and expert witness services pertaining strictly to restaurants, bars, and hospitality industry matters. Mr. Cannon's books can be found in bookstores; such as, Barnes and Noble, Books-a-Million, Walmart, and Amazon, in more than 76 countries around the globe. Mr. Cannon has experience in State and Federal expert witness cases for both Plaintiffs and Defendants. He is also considered by many to be one of the world's foremost consultants, analysts, and authorities on restaurants and bars across the United States and in markets around the globe. From start-ups to turnarounds, from operations to marketing, and from advisory to expert witness, Mr. Cannon is called upon by many, and others to provide his unbiased, clear and concise opinions, and to implement his intensely-driven and results-oriented strategies.

Agenda:

1. Introduction.

2. What are the food safety standards of restaurants in the USA?

3. What is the compliance level, generally?

4. What are the examples of the lowest compliance?

5. What are the examples of the highest compliance?

6. In the event of food contamination, what is the restaurant liability?

7. What are the products and services of Restaurant Expert Witness?

8. Conclusion.

Contact:

Howard Cannon

Restaurant Expert Witness

800.300.5764

http://www.RestaurantExpertWitness.com

Cornell’s Produce Safety Alliance Program with Elizabeth A. Bihn, Ph.D.

Elizabeth A. Bihn is a Senior Extension Associate in the Department of Food Science at Cornell University. Betsy received her B.S. in Zoology from Ohio State University, M.S. in Horticulture from the University of Florida, and Ph.D. in Food Science from Cornell University.  Betsy is the Director for the Produce Safety Alliance (PSA) that was created to assist growers with GAPs understanding and implementation prior to and after final acceptance of the FDA produce safety regulation.  She has been the program coordinator for the National Good Agricultural Practices (GAPs) Program since 1999 working directly with fresh produce farmers and farm workers.  Betsy regularly conducts GAPs training workshops and has written many award-winning extension publications used by growers to develop farm food safety plans and implement food safety practices.  Her current projects include developing risk-assessment decision trees and the creation of the PSA food safety curriculum.

1. Introduction

2. What is the Produce Safety Alliance Program?

3. What are Good Agricultural Practices (GAPs)?

 a. Preventive Controls

 b. Worker Health, Hygiene, and Training Preventive Controls

 c. Soil Amendment Preventive Controls.

 d. Wildlife and Domestic Animal Preventive Controls

 e. Production Water Preventive Controls

 f. Postharvest Water Preventive Controls

 g. Postharvest Handling and Sanitation Preventive Controls

 h. How to Develop a Farm Food Safety Plan

4. What is On-Farm Preventive Controls Training?

5. Conclusion

Elizabeth A. Bihn, Ph.D.

National GAPs Program

630 W. North Street, NYSAES

Geneva, NY 14456

(315) 787 2625

www.gaps.cornell.edu

www.producesafetyalliance.cornell.edu

On-Line Food Safety Training with Russell Parry, FRSPH, Director, Advanced Food Safety Limited.

Click: http://www.blogtalkradio.com/ame-foodtestingshow/2013/01/12/on-line-food-safety-training-with-russell-parry-frsph-1

Duration: 34 minutes, 42 seconds.

On-Line Food Safety Training with Russell Parry, FRSPH, Director, Advanced Food Safety Limited.

Russell Parry set up Advanced Food Safety Limited in 1995, the company specialises in BRC standard / ISO22000 consultancy and provides a wide range of food safety training courses which the company provides in-house, via book-based distance learning and online e-learning. Russell and his company has won many National and regional awards over the years including Best Training Company (twice), Best Trainer, Entrepreneur of the Year and various Export Awards.

The consultancy side of the business is well respected as all clients are ‘A’ grade BRC with several having no non-conformities! Russell assisted the first company in Latvia achieve BRC and also the first 3 companies in Macedonia achieve the BRC standard which was through a USAID funded project with Land O Lakes.

Agenda:

1. Introduction.

2. What is food safety training?

3. What is the traditional form of training?

4. How does on-line food safety training work?

5. What are the advantages of on-line training?

6. Are there any disadvantages of on-line training?

7. Will on-line training grow in the future?

8. Conclusion

Contact:

Russell Parry, FRSPH

Director

Advanced Food Safety Ltd.

Jubilee House

5 Broad O'Th Lane

Shevington, Wigan , Lancashire WN6 8EA  UK

Registered in England and Wales No 3894022

VAT Registration No 643 7523 33

Tel: 01257 254999

Detection of Pathogens in Food Production Fields with Laura Strawn, MS., Candidate for a Ph.D. at Cornell University in the Food Science Department with specialties in Microbiology and Epidemiology.

Laura Strawn has published four peer reviewed articles, one book chapter, over ten abstracts and organized/chaired three symposia at the annual meeting of the International Association for Food Protection (IAFP). Laura has also been a teaching assistant for multiple classes and received the outstanding teaching assistant award at Cornell in 2010. In addition, she is an avid member of professional associations, as well as multiple affiliates. She has held a number of student leadership positions at the international, national and local levels (e.g., IAFP Student Professional Development Group Chair, IFT Vice President of Membership, etc.).

Agenda:

1. Introduction.

2. What is a foodborne pathogen?

3. What have been the traditional methods of detection of foodborne pathogens?

4. What are the traditional methods to trace back pathogens to the production fields.

5. The Cornell University study of a method to detect pathogens in food production fields.

6. Details of the study method.

7. Findings of the study.

8. Is the method applicable to current production processes and procedures?

9. Future study & research areas.

10. Conclusion.

Contact:

Laura K Strawn, M.S.

PhD Candidate, Field of Food Science and Technology

410b Stocking Hall

Department of Food Science

Cornell University

Ithaca, NY 14853

607-255-1266

http://www.linkedin.com/in/laurakstrawn

The new FSMA regulations with Marc Sanchez, JD/MS, Attorney & Regulatory Consultant.

Marc Sanchez, JD/M.S. Itn'l Comm. Policy, Attorney & Consultant with Social Media, Privacy, Food/FSMA Compliance, Recalls, USDA Imports, FDA & CPSC Compliance issues.

Marc represents FDA-regulated companies in the food, dietary supplement, beverage, cosmetic, medical device and drug industries. With a focus on international trade, he advises clients on the regulatory requirements and strategic corporate considerations that affect the importation, distribution and exportation of FDA regulated products. He is considered a leading voice in understanding the Food Safety Modernization Act, which has fundamentally changed food law in the US.

For the food industry, Marc’s practice includes working with both the FDA and USDA on compliance, recalls, and import matters. His clients rely on his ability to equally balance market opportunity with risk exposure. The result is a philosophy that utilizes a client’s strengths in adapting to regulatory issues and market limitations. Marc’s strategy is to develop smart corporate governance along with regulatory compliance.

1. Comment Period and Compliance Dates (i.e. get involved and be prepared);

2. Exemptions (produce safety rule mainly)

3. Food Safety Plans - who can write one for my facility (the "qualified individual" debate)

4. Enforcement - is FSMA funded?

5. Recall Plans

6. What is the focus of the produce safety rule-water, soil, employee hygiene...

Marc C. Sanchez, JD/M.S. Itn'l Comm. Policy

Attorney & Regulatory Consultant

(Medical Device, Food, Dietary Supp., & Social Media/Digital Privacy)

Contract In-House Counsel & Consultants, LLC

PO Box 8292

Atlanta, GA 31106

404.895.4882

[email protected]

http://foodct.com

Comparison of the Food Microbiology Testing Markets in the US and EU with Thomas Weschler, MBA

Since our founding in 1996, Strategic Consulting has become the leading knowledge resource for strategy and tactics in industrial diagnostics.

With over 50 years of combined experience in business management, we have walked in your shoes, faced the same challenges, and been successful.

Our pragmatic, action-oriented approach to corporate strategy, business development, and market research is built on critical understanding of the marketplace, technology, and competition.

Our list of over 200 clients includes major companies in this industry, as well as new entrants and financial institutions involved in this field.

Specialties: business strategy, market research, mergers and acquisitions, mentoring

Mr. Weschler received his MBA from Harvard University.

Agenda:

1. Introduction.

2. What are the basic food microbiology tests?

3. What is the market for these tests in the USA?

4. What is the market for these tests in the European Union?

5. How do these markets compare?

6. What are the expected trends?

7. Are there any reasonable predictions in the near term?

8. Conclusion

Contact:

Thomas Weschler, MBA

President

Strategic Consulting, Inc.

1957 Prosper Road

Woodstock, VT 05091

(802) 457-9933

www.strategic-consult.com

http://www.linkedin.com/profile/view?id=23656371

http://www.strategic-consult.com/blog/

Continuous Ultrasound Treatment with Chlorine Washing with Arne Pearlstein, Ph.D., and Hao Feng, Ph.D.

Arne Pearlstein received all of his degrees (B.S., M.S., and Ph.D.) at UCLA in engineering.  He is a professor in the Department of Mechanical Science and Engineering at the University of Illinois at Urbana-Champaign.  His research is in the area of fluid dynamics, and his work has been supported by the National Science Foundation, the Department of Energy, NASA, the Office of Naval Research, the Air Force Office of Scientific Research, several corporations (including IBM), and now by the Department of Agriculture.

Dr. Hao Feng is an associate professor in the Department of Food Science and Human Nutrition at the University of Illinois at Urbana-Champaign. He has concentrated his research over the last 10 years on applying novel chemical and physical methods to enhancing microbial safety of fresh produce. Dr. Feng has worked on four USDA supported projects totaling .8 million.

1. Introduction.

2. What are the pathogen risks inherent in fresh vegetable production?

3. What are the common risk minimization strategies?

4. What is continuous ultrasonic treatment?

5. Description of the pilot-scale project.

6. Preliminary results of method.

7. Potential for the application of technology.

8. Other projects and studies.

9. Conclusion.

Contact:

Arne Pearlstein, Ph.D.

Professor

University of Illinois at Urbana-Champaign

266 Mechanical Engineering Bldg

1206 W. Green, Urbana IL 61801

(217) 333-3658

Hao Feng, Ph.D.

Associate Professor of Food and Bioprocess Engineering

Department of Food Science and Human Nutrition

University of Illinois at Urbana-Champaign

382F-AESB, 1304 W Pennsylvania Ave

Urbana, IL 61801, USA

Tel: (217) 244-2571 (O)