Food Protection Trends - March 2010 - 156

from your president “vickie's view” G reetings to all! Here in the United States we are in the middle of the winter season. Each year, winter in the Midwest seems to get colder, snowier, and longer! It seems to me that a great way to stay productive and motivated during these wintry, slower-paced months is to increase your participation in the activities of the organizations that you support. Happily, about this time of year, there are usually subtle hints of the spring to come, many of which come in the form of requests for volunteers and for committee participation.There are so many spring events just around the corner, such as school concerts, end-of-the-school-year celebrations, and baseball sign-up, spring and summer professional meetings; the list goes on and on. Most of these events do not just happen without planning, so we form committees (and sometimes, sub-committees!) to talk about who, what, when and how to make it all happen. As an IAFP member, you have an opportunity to boost your professional metabolism by becoming more involved with our association’s committees, activities and events. “But Vickie,” you say, “I am involved with IAFP. I’m a member!” Well, the incredibly successful business icon and philanthropist Bill Gates has been quoted as saying, “Great organizations demand a high level of commitment by the people involved.” In a subtle way, he distinguishes “involvement” from “commitment.” Here is a less subtle distinction: “The difference between involvement and commitment is like an eggs-and-bacon breakfast: the chicken was ‘involved,’ the pig was ‘committed.’” I invite you to take my quiz below to find out what type of IAFP member you are: egg or bacon, white papers, and initiating other scientific and educational outreach activities. The PDGs run the gamut of food safety special interest topics, as illustrated by the current list of active committees: • • • • • • • • By VICKIE LEWANDOWSKI PRESIDENT • • • • • • • • “The current and future success of IAFP depends on our Members’ involvement and commitment” Applied Laboratory Methods Beverage Dairy Quality and Safety Food Chemical Hazards and Food Allergy Food Hygiene and Sanitation Food Law Food Safety Education Fruit and Vegetable Safety and Quality International Food Protection Issues Meat and Poultry Safety and Quality Microbial Modeling and Risk Analysis Retail Food Safety and Quality Seafood Safety and Quality Student Viral and Parasitic Foodborne Disease Water Safety and Quality involved or committed? Or, are you the hashbrowns on the plate, not actively involved in member activities, the couch potato (pardon the pun!) of our metaphorical breakfast? Do you Participate in a PDG? IAFP currently has 16 committees called Professional Development Groups (PDGs), which are open to all association members who wish to join. The PDGs are forums for food safety professionals with common interests in specific aspects of food safety to discuss, inform and serve IAFP in organizing symposia, preparing Members of each PDG meet face to face at the Annual Meeting and communicate throughout the year via conference calls and E-mail. So, even if you are not able to attend the Annual Meeting (this year in Anaheim, CA in August), you can still join a PDG and actively participate, providing and gaining insight into critical areas of food safety. Each PDG has a chair and vice chair who set the agenda and run every meeting, submit the minutes, and keep the committee on task to ensure success. All PDG chair and vice chair positions are on a volunteer basis. Egg: You are a member of at least one PDG, sometimes more. You attend meetings and participate in discussions. 156 FOOD PROTECTION TRENDS | MARCH 2010
Food Protection Trends - March 2010

Table of Contents for the Digital Edition of Food Protection Trends - March 2010
