Food Protection Trends - June 2010 - 367

WhAT’S hAPPENING IN FOOD SAFETY
The program complements USDA’s Be Food Safe campaign. Additional campaigns and materials were developed around topics including safe produce handling, holiday food safety (www.holidayfoodsafety.org) and recall basics (www.recallbasics.org) for consumers. These campaigns include consumer resources such as brochures, graphics, fact sheets, newsletters and multimedia presentations. The Partnership works closely to develop and disseminate campaigns with its contributing partners and federal liaisons at the U.S. Department of Agriculture (USDA), U.S. Food and Drug Administration (FDA) and the Centers for Disease Control and Prevention (CDC). In a statement before food safety educators, Ms. Feist noted the “exceptional, long-term commitment and investment in preventive health education” made by the food industry associations. AEB, FMI, NCC and PMA have participated consistently as contributing partners in each of the 14 years since the Partnership was founded in 1997. Trade associations, public interest, consumer and scientific organizations with direct involvement in securing, maintaining and promoting a safe and secure food supply for consumers are invited to participate in the Partnership as contributing members. Each year, NSF solicits nominations from throughout the food safety community and convenes an independent panel of food safety experts from academia, industry and the regulatory community to select the winners. Nominations are evaluated on creativity, innovation, design and the contributions made to the advancement of food safety. This year, six individuals or organizations will be recognized in the categories of outstanding innovation in: “Training,” “Equipment Design,” “System Improvement,” and “Education.” The 2010 Food Safety Leadership Award Winners: Innovation in Training, California Strawberry Commission Food Safety Team. After developing one of the first commodity-specific food safety guidelines, the California Strawberry Commission (CSC), a state government agency that represents growers, shippers and processors of California strawberries conducted an industry-wide food safety risk assessment to review the entire production chain throughout the state. This assessment identified key areas of potential food safety risk. They then updated the CSC Food Safety Program using best practices from the produce industry and providing effective food safety training programs and instructional materials. The end result was a new program called “Food Safety Practices for Strawberry Harvest Workers.” Innovation in Equipment Design, FoodSafe Team, Intralox. In the past four decades, Intralox has grown from a small conveyor belt manufacturer to a global provider of conveying solutions. During this time, the company has developed a worldwide reputation for ethical and responsible business practices. Innovation in System Improvement, Royal Commission for Jubail and yanbu. The Royal Commission for Jubail and Yanbu in Saudi Arabia was established in 1975 to help develop the physical and social infrastructure
needed to grow the cities of Jubail and Yanbu. As part of this mission, the Royal Commission designed a program to ensure food safety among the workforce and for residents. The Commission was able to spur an increase in public health and food safety awareness throughout the community by implementing a Hazard Analysis Critical Control Points (HACCP) food safety management system. Innovation in System Improvement, Southern Nevada Health District. Prior to 1999, Nevada was one of 11 states in the nation that had a Hepatitis A incidence rate of more than two times the national average. Hepatitis A is most commonly transmitted through contaminated food or drinking water. At its peak in 1997, more than 4,500 cases were reported in Clark County. Innovation in Education, William Marler, Managing Partner, Marler Clark, LLP, PS. For over 17 years, foodborne illness attorney Bill Marler has helped thousands of people suffering from serious disabilities caused by foodborne illness. Using the power of information, Mr. Marler devotes his time and effort to keeping awareness high by way of the Internet, media, public appearances and newsletters. Innovation in Education, Catherine H. Strohbehn, Ph.D. RD, CP-FS, Hotel, Restaurant, and Institution Management (HRIM) Extension Specialist and Adjunct Associate Professor, Iowa State University. Throughout the last decade, Dr. Catherine Strohbehn has conducted educational outreach efforts on the topics of food safety, food safety systems and human resources. Among her many accomplishments on the local, national, and international front is the SafeFood© food safety program. This year’s awardees were selected by a distinguished panel of food safety experts.

NSF International 2010 Food Safety Leadership Award Winners SF International recipients of the 2010 Food Safety Leadership Awards received their awards at the 2010 Food Safety Summit in Washington, D.C. NSF created the Food Safety Leadership Awards (FSLA) program to encourage the development of innovative technologies and learning programs that advance food safety efforts.

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http://www.holidayfoodsafety.org http://www.holidayfoodsafety.org http://www.recallbasics.org

Food Protection Trends - June 2010

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