Food Protection Trends - October 2011 - (Page 610)

from the executive director ast month, I reviewed the activities organized during IAFP 2011 to celebrate the Association’s 100-Year Anniversary. We had a grand celebration throughout the Annual Meeting and it was only strengthened by the huge outpouring of Member participation! Mentioned last month were the quarter-century boards showing important historical events by each 25-year period of IAFP’s existence, the StoryCorps project of professionally recorded interviews between pairs of IAFP Members, the 100-Year Toast – a video commemoration of IAFP’s Anniversary, the 100-Year display of history and historical instruments in the exhibit hall, and the Gala Celebration held at the Milwaukee Art Museum. In addition, there was our Online Time Line of history that still is posted on the IAFP Web site. We have added hundreds of pictures and the 100-Year Toast video to our Web site (available through links on the Annual Meeting and 100-Year pages). A subcommittee also undertook a review of IAFP journals, decade-bydecade and wrote a review article for each 10-year period that then was printed in Food Protection Trends and the IAFP History Book. By the way, the IAFP History Book was also updated over this past year and now includes 100 years of IAFP’s history. Each of these events were avidly supported by attendees during IAFP 2011 in Milwaukee and enjoyed by everyone! Today, I wanted to bring to your attention that each of the events surrounding IAFP’s 100-Year Anniversary Celebration did not just magically happen. Each segment of the celebration took a lot of work by a group or an individual to organize and arrange in advance. Additionally, “COMMENTARY” L By DAVID W. THARP, CAE EXECUTIVE DIRECTOR “Each of the events surrounding IAFP’s 100-Year Anniversary Celebration did not just magically happen” each event or item required additional cash resources to fund these projects. Through the generosity of many companies, organizations and even individual IAFP Members, more than $200,000 was contributed to fund IAFP’s 100-Year Celebration. For that, we are forever thankful. On the following page, many listings are shown to recognize those who contributed to the success of our Celebration. Contributions from our corporate entities and organizations were vital to reaching our fundraising goals. Individual Members also contributed to this success by boosting our total monies over the $200,000 level. We cannot imagine having to fund this type of a celebration entirely from the IAFP checkbook, so we truly appreciate everyone who came forward to financially support IAFP’s 100-Year Celebration. Further to the financial side of things, we needed an army of Members to help organize the various parts of our celebration. The 100-Year Celebration Planning Committee led the effort and met monthly via telephone over the past year to move each effort forward. In some areas, additional Members were recruited to help carry out the endeavor. One such area was the review of IAFP journals by decade. The subcommittee members who carried out the reviews are listed on the following page. For the Celebration at the Milwaukee Art Museum, the Wisconsin Local Arrangements Committee, through the Wisconsin Milk Marketing Board arranged for many delicious Wisconsin products including cheese, meats, breads, deserts and of course, beer. A list of product contributors is also shown on our recognition page. With this, we offer our sincerest thanks to everyone who had a part in helping us recognize this oncein-a-lifetime event – the celebration of IAFP’s 100-Year Anniversary! We hope you have enjoyed the look back at IAFP’s rich history and that you have been able to learn more about the roots of this very important Association.We are glad that you are a part of our history today! 610 FOOD PROTECTION TRENDS | OCTOBER 2011

Table of Contents for the Digital Edition of Food Protection Trends - October 2011

Food Protection Trends - October 2011
Table of Contents
Sustaining Members
Food for Thought from Your President
Commentary from the Executive Director
Beliefs and Perceptions of School Foodservice Personnel about Following a HACCP-based Program
Mitigating Cross Contamination in Four Retail Foodservice Sectors
General Interest Paper – Food Safety and Spoilage: Courts Favor Reasonable Expectations of Food Companies for Product Loss
New Members
What’s Happening in Food Safety
Industry Products
Coming Events
Advertising Index
Journal of Food Protection Table of Contents
Membership Application

Food Protection Trends - October 2011