The AME Food Testing Show

Environmental Risk Concerns: The Dangers of Pallets with Karl Kolb, PhD., Chief Science Officer of the High Sierra Group.

Karl Kolb, PhD., Chief Science Officer of the High Sierra Group which provides nation’s largest purveyor of food safety products and services.

Agenda:

1. Introduction.

2. What are pallets used for in food production?

3. What materials are used in their construction?

4. Environmental risk analysis concerns.

5. Listeria and pathogenic transmission characteristics of pallets.

6. Floors, pallets and trucks as transmission vehicles.

7. How do pathogens prosper on pallets?

8. How do pallets transfer bacteria?

9. How long can bacteria survive on pallets?

10. Why is a 3rd party important?

11. What are the concerns for organic production and agricultural sites?

12. Why is testing difficult for the average facility?

13. What can be done to eradicate the problem at the time of receipt?

14. Conclusion.

Contact:

 

Karl Kolb PhD.

Chief, Science Officer

The High Sierra Group

715.723.4915 (office)

715.723.4956 (fax)

702.523.2068 (cell)

http://highsierracorp.com/

Listen to AME Food Testing Show podcasts:

http://itunes.apple.com/us/podcast/ames-food-testing-show-blog/id447337326

http://www.blogtalkradio.com/ame-foodtestingshow.rss

GFSI/FDA Inspector/Auditor requirements with Karl Kolb, Ph.D., Chief Science Officer of the High Sierra Group.

Karl Kolb, PhD., Chief Science Officer of the High Sierra Group which provides nation’s largest purveyor of food safety products and services.

Adgenda:

1. Introduction

2. What is a food safety inspection?

3. What is a GFSI FS inspection?

4. What does it cover?

5. What are the penalties for non-compliance?

6. What are the benefits?

7. Conclusion.

Contact:

 

Karl Kolb PhD.

Chief, Science Officer

The High Sierra Group

715.723.4915 (office)

715.723.4956 (fax)

702.523.2068 (cell)

http://highsierracorp.com/

Listen to AME Food Testing Show podcasts:

http://itunes.apple.com/us/podcast/ames-food-testing-show-blog/id447337326

http://www.blogtalkradio.com/ame-foodtestingshow.rss

Please join The Food Pathogen Outbreak/Recall Response Group

at: http://www.linkedin.com/groups/Food-Pathogen-Outbreak-Recall-Response-3772913

Cold Plasma as a Foodborne Pathogen Kill Step with Kevin M. Keener, Ph.D., P.E.

Dr. Keener is the Director of the Food Technology Development Laboratory at Purdue University.

He received his Bachelors and Masters Degrees from Ohio State University and his Ph.D. degree from Purdue University.

His research areas include:

Development of non-invasive quality measurement techniques and novel food processing technologies.

Specific research projects include the following:

Development of NMR and MRI methods for food processing

Development of food applications for radiant frying technology

Development of food applications for nonthermal plasma technology

Characterization of antimicrobial activity in shell eggs with carbon dioxide treatment

Agenda:

1. Introduction.

2. What are foodborne pathogens?

3. What are the traditional methods to kill foodborne pathogens?

4. What is cold plasma technology?

5. How was cold plasma discovered?

6. Has recent research shown cold plasma to be an effective food processing technology?

7. What is the potential for cold plasma technology?

8. Other research projects.

9. Conclusion.

Contact:

Kevin M. Keener, Ph.D., P.E.

Director, Food Technology Development Laboratory

Food Process Engineer

Professor of Food Science

Purdue University

Nelson Hall of Food Science, Room 3215

745 Agriculture Mall Drive

West Lafayette, IN 47907-2009

Phone: (765) 494-6648

Fax: (765) 494-7953

www.foodsci.purdue.edu

https://ag.purdue.edu/foodsci/Pages/Profile.aspx?strAlias=kkeener&intDirDeptID=14

2012 Research Fellow

Director, Food Processing Environmental Assistance Center

Dublin Institute of Technology

Pallet Testing Service: Needed Now More Than Ever with Rico Armstrong & Richard Alvarado.

Rico Armstrong, Sr. Field Operations Manager, handles field operator training, auditing & consulting. The auditors assist food and pharmaceutical plants lessen the risk of product contamination. Mr. Armstrong is also the Regional Director for Export Wood Packaging Service which helps businesses adhere to American and International wood packaging materials standards and qualification for export outside of the USA.  Richard Alvarado is the Senior Administrator at PTS and the chief Inspection Program Director for EWPS. Mr. Alvarado has experience in Sales, Production Control, Inventory Control, and Purchasing. His unique and comprehensive perspective helps him to implement procedures for the simultaneous benefit of various departments. PTS services includes brining a mobile laboratory to clients to help protect their products from sources of bacterial and chemical contamination throughout the shipping process.

1. Introduction.

2. What are pallets used for in food production?

3. What materials are used in their construction?

4. What are the risks of using poor quality pallets?

5. What services does Pallet Testing Services offer?

6. What are the benefits?

7. What are the detriments of not using PTS?

8. Conclusion

Contact:

Rico Armstrong

Senior Manager

817-217-9171

Arlington, Texas

817-217-9171

Richard “Rich” J. Alvardo

Program Inspection Director

928-775-9072

Selecting a 3rd Party Laboratory for Food Testing with Gillian Dagan, Ph.D.

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. She has sensory experience for a number of sectors in the food industry and is a trained taster for a number of products and commodities.

Agenda:

1. Introduction.

2. What is a 3rd party lab?

3. What types of food tests are available?

4. What are the criteria for a selection?

5. What are common challenges?

6. Should food testing be increased with FSMA?

7. What are other considerations?

8. Conclusion.

Contact:

Gillian Dagan, Ph.D.

Chief Scientific Officer

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

FDA Inspections of Airline Food Safety with Roy Costa, RS, MBA.

Roy Costa is the founder and owner of the consulting firm Environ Health Associates, Inc.

Mr. Costa is a registered professional sanitarian with more than 30 years of environmental

health practice in the academic, government and private sectors. Mr. Costa is a food safety

consultant, educator, auditor and expert, with international experience.

Agenda:

1. Introduction.

2. Airline food standards.

3. FDA Inspections of airline food.

4. ABC 20-20 television program report.

5. Specific Form 483 Health Observations

6. Lessons for all food producers.

7. Is prevention the best business practice?

8. Food safety is serious business for all.

9. Conclusion.

Click: http://abc.go.com/watch/2020/SH559026/VD55249033/2020-1116-the-real-dish

Click:http://www.safefoodsblog.com/2012/11/articles/food-safety/airline-food-safety-and-industry-denial/#more

Contact:

Roy E Costa R.S., M.S.(M.B.A.)

Public Health Sanitarian and Consultant

Environ Health Associates, Inc.

1.877.734.5187

skype: environ.health.associates

www.haccptraining.org

www.safefoods.tv

www.HACCPprinciples.com

www.safefoodsblog.com

Stochastic Mapping of Food Distribution Networks to Understand Risks/Tracing Contaminant Pathways with Steven Conrad, Ph.D. Steve became the manager of the Resilience and Regulatory effects Department at Sandia National Laboratories in November 2012. Previously he was a principal member of the technical staff in the Infrastructure Modeling and Analysis Department at Sandia National Laboratories where he developed computer simulation tools to analyze the consequences of disruptive events on the nation's critical infrastructures. Steve was also the Sandia NISAC  deputy for analysis. Recently, Steve was the project lead to develop a risk assessment approach for protecting food supply chains against deliberate contamination by a malevolent adversary. He has developed a national-scale model of interdependent agricultural commodities (beef, dairy, and corn) to examine the impacts for several major agricultural disruption scenarios. Steve has worked at Sandia for 22 years.. Steve received his Ph.D. from the New Mexico Institute of Mining and Technology. He has a Q-clearance.

Link of study: http://1.usa.gov/S3ya1g

Agenda:

1. Introduction

2. What is the mission of Sandia National Laboratories?

3. The National Infrastructure Simulation and Analysis Center.

3. What is stochastic food mapping?

3. How are food distribution networks mapped?

4. How can we understand the risks of contaminant pathways?

5. Can stochastic food mapping help with outbreak tracebacks?

6. Topology of food supply networks.

7. Probability maps of the seed-to-consumer pathways.

8. Model assists in the design robust food defense strategies.

Contact:

Stephen H. Conrad, Ph.D.

Sandia National Laboratories

Albuquerque, NM 87185

505-844-5267

Test and Release Programs for Pathogen Detection  in Food Production with Dr. John Murray. An academic high achiever with broad commercial experience in the rapid microbiology, diagnostics and biotechnology sector. His scientific credibility is recognised as an industry expert in sample preparation and diagnostic microbiological & pathogen detection assays for food safety, clinical and biodefense applications he honed his business and technical skills during 14 years in commercially focused R&D management and product development and validation. John established and managed the laboratory at Matrix MicroScience Ltd where a portfolio of world class antibody, enzymatic and PCR based diagnostics were developed & validated under his technical guidance.

The PATHATRIX product range became a gold standard diagnostic tool - chosen by Cadbury Schweppes Inc, Kraft Foods, the FDA, USDA clients.

1. Introduction.

2. What is a test and release program for food production?

3. Which technologies would enable food producers to screen food prior to release to the market?

4. What are the benefits of a test and release program?

5. What are the detriments of a test and release program?

6. What was your experience with the Cadbury and Kraft Salmonella screening programs?

7. What was your experience with the USDA and E. coli O157:H7 screening program?

8. What was your experience in the 2006 E. coli spinach outbreak?

9. What was your experience in the 2007 Salmonella peanut butter outbreak?

10.  Which technology was employed in the 2006 and 2007 pathogen outbreak for detection?

11. What is the veracity of the statement that " you cannot test food safe?

John Murray, Ph.D.

Rapid Diagnostics for Food Safety and Clinical IVD

+44 0777 567 1735

Food Safety Implementation: Conflict Awareness & Mitigation Strategies to Increase Project Success with Paul Richardson, DoMc, MBA, PMP.

Paul is originally from West Baltimore County, Maryland. He earned a Bachelor of Science degree in Physical Sciences from the University of Maryland at College Park with a degree of concentration in Civil Engineering and minor in Math and Meteorology. He worked as a Civil Engineer after graduating. He returned to school at the University of Baltimore where he achieved a second Bachelors degree in Finance. During that time he worked for a Mutual Fund Financial Services firm. After graduating he accepted a position with an Insurance Risk Management Employee Benefits firm as a Vice President Client Manager. He later received his Master of Business Administration degree with a concentration in Management from Loyola College of Maryland. After graduation he acquired his Project Management Professional (PMP) designation. He later changed industries and worked as a Senior Project Manager for a Customer Relationship Management (CRM) firm before moving to a Government Contractor firm where he was a Senior Project Manager. He is currently a Project Manager with the Centers.

Agenda:

1. Introduction.

2. Food Safety Implementation Challenges in Food Organizations.

3. What is Conflict Awareness?

4. What is Conflict Mitigation?

5. What are the best conflict recognition strategies?

6. How can project managers determine best conflict resolution strategies?

7. What are characteristics of project team members who can help prevent project failure?

8. Does a conflict resolution strategy improve the chances of successful completion?

9. Other projects and programs.

Contact:

Paul William Richardson, DoMc, MBA, PMP

410-404-0985

How FSMA and RFID benefits the perishable food industry with John Ryan, Ph.D.

Dr. John Ryan recently retired as the Administrator for the Hawaii State Department of Agriculture's Quality Assurance Division.  He has spent over 25 years implementing high technology quality control systems for international corporations and he specializes in food traceability and food safety systems.  He architects and supplies sensor-enabled traceability and food safety solutions for product requiring temperature, bio-contaminant, GPS and explosives measurement and reporting.  His primary services are focused on the cold chain and assuring that foods are traceable and delivered in sanitary containers.  He also works on delivery controls for the safe import and export of international food shipments.

Agenda,

1. Introduction.

2. What is the Food Safety Modernization Act (FSMA)?

3. What are Radio Frequency Identification (RFID) Tags?

4. What is the relationship between FSMA and RFID tags?

5. Will RFID tags be required by FSMA?

6. What would be the benefits of RFID tags to food

producers?

7. Are there any downsides to RFID tags?

8. Other projects and programs.

Contact:John Ryan, Ph.D.

Sanitary Cold Chain

Delivery Control Solutions

http://www.SanitaryColdChain.com

Food Safety Transportation Certification (TransCert)

29905 Santa Maria Drive

Canyon Lake, California 92587

Tel. 951-746-2294