Food Protection Trends - November 2012 - (Page 684)

“From Your president” T he month of November is a special time in the United States – a time when we gather with family and friends to celebrate the Thanksgiving holiday. Other countries also celebrate Thanksgiving or have a harvest festival – a time to enjoy the bounty of the autumn harvest. A few years ago, my son told me that Thanksgiving was his favorite holiday because it was all about family, friends and food; with no expectations for gifts, surprises, concerts, an extended season or other activities that come along with other holidays. He enjoys knowing that there will be great food to eat, good conversation with family and friends, and he accepts the fact that he will be washing the dishes at the end of the day. Cooking a Thanksgiving dinner requires proper food safety planning. Do you get a fresh turkey or a frozen turkey? How do you thaw the frozen bird? What do you do when it isn’t quite thawed, and you need to get it in the oven? Do you put stuffing in the bird, have it on the side or both? How do you avoid crosscontamination when the raw turkey is handled in the same kitchen area that will be used to prepare all of the other foods (some cooked and some ready-to-eat)? How do you keep the food at safe temperatures? How do you cool leftovers appropriately? All of these questions (and more) come to mind for a food safety professional, but does the average person consider these precautions? Over the years, I have used Thanksgiving as a time to provide subtle food safety messages to my family and friends – thermometers to ensure that the turkey is thorough- By KATIE SWANSON PRESIDENT “I am thankful for the wonderful IAFP community of food safety professionals that works tirelessly to make the local and global food supply safer” ly cooked (including the stuffing), using serving equipment that keeps the food warm during the meal (it also tastes better when warm), putting the leftovers away shortly after the meal and properly spacing them so they cool rapidly. And of course, washing hands – a LOT. While I don’t necessarily have to inform Food Protection Trends readers about these food safety practices, perhaps some of you may be nudged into thinking about creative ways you can use Thanksgiving as a teachable moment with friends and relatives. Tread carefully though, as you don’t want to insult the host (especially if she’s your mother-in-law), or look overbearing to the younger generation. Over time, however, they will ask for your advice, if they don’t already. My family does this routinely and now their friends are asking them food safety questions! On the IAFP front, November is also a very active time. I am starting the month by attending the China International Food Safety and Quality Conference in Shanghai. With help from IAFP’s Executive Director David Tharp, Zhinong Yan, President, Chinese Association for Food Protection in North America, and I have organized a session on the “Impact of the Food Safety Modernization Act (FSMA) on Foreign Suppliers.” While several of the key FSMA regulations have yet to be published, the Act describes many of the required elements. Our goal is to provide useful information on the specifics of the Act, detail how food safety risks can be managed through internal food safety plans and external supplier verification, and explain how to follow training development efforts of the Food Safety Preventive Controls Alliance. We are excited about the Chinese food safety community’s continued interest in IAFP and hope to recruit more members. At the end of November, I’ll be in Argentina for MICROAL 2012, where David Tharp and I will be exploring the potential for IAFP 684 FOOD PROTECTION TRENDS | NOVEMBER 2012

Table of Contents for the Digital Edition of Food Protection Trends - November 2012

Food Protection Trends - November 2012
Contents
Sustaining Members
From Your President
Commentary from the Executive Director
Current Food Safety Knowledge of Registered Dietitians
Effects of Reheating against Listeria monocytogenes Inoculated on Cooked Chicken Breast Meat Stored Aerobically at 7°C
Award Nominations
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 - November 2012