IAFP 2009 Program Book and Abstract Book - AB13

ROUNDTABLE ABSTRACTS RT1 Public Health Decision Making – A Character Building Exercise Food safety agencies are often criticized for their apparent confusion and inability to act promptly to contain outbreaks. There is a general lack of understanding and appreciation for the complexities of a foodborne outbreak investigation, not only by consumers who are impacted by the outbreak, but also by regulatory authorities at local, regional and national levels who must make the decisions on appropriate actions. If hindsight were foresight we wouldn’t have to deal with these issues. This interactive roundtable seeks to demonstrate to food scientists/microbiologists/ epidemiologists and consumers the complexity of issues regulatory agencies face in the management of outbreaks. The roundtable discussion with relevant stakeholders (government, industry, legal and consumer) takes us through an outbreak investigation as it unfolds, explores the options available as information comes to hand, the actions agencies make and the dilemma that confronts such decision making. How much evidence is sufficient for health protection agencies to name a suspect food item? Does the need to prevent further cases outweigh the commercial viability of a company or an industry? What message are they conveying to persons affected by the outbreak? Audience participation is invited to explore issues (such as industry practice standards, capacity within the Public Health system, evidence needed to support actions taken, risk communication) that will be raised through the discussion. The food scientists/microbiologists/epidemiologists and consumers in the audience will be exposed to the myriad considerations that go into a decision to issue a public warning and to recall a suspect food product. This roundtable, through providing an insight into what happens behind the scenes, can be used to encourage better collaboration between stakeholders. RT2 Selling Food Safety to Employees: Creating a Fully Functioning Food Safety Culture in Retail Grocery and Foodservice Operations TODD ROSSOW, Publix Super Markets, Inc., Lakeland, FL, USA DONNA M. GARREN, National Restaurant,Washington, D.C., USA STEPHEN J. KENNEY, Darden Restaurants, Orlando, FL, USA SHARON P. WOOD, H-E-B, San Antonio, TX, USA GINA R. NICHOLSON, The Kroger Co., Columbus, OH, USA ANN MARIE MCNAMARA, Jack In The Box, San Diego, CA, USA Good science and broad research is key to sound practices, however, the age old question still exists regarding successful execution of best practices by the actual operators. High turn over and a range of age and experience can lend to inconsistent execution of food safety practices on a daily basis. The overriding theme of this roundtable session is creating a food safety culture that is sustained. The goal of this roundtable session is to share best practices and strategies for sustainment and maintenance of these practices that affect food safety and quality attributes. Retail foodservice operations to include grocery, restaurant, catering as well as manufacturing will benefit from this forum. The target audience for this session are those who want to take practical applications back to apply to their unique operations. Presentations will be made by experts in the field to include management and actual operator testimonials of what works. There is much science, research and emphasis on the “farm to fork” food safety applications, however, the concentrated efforts up stream in the food supply can be negated by improper execution at the retail / operator level. Best practices as well as practical, innovative and efficient tools will be shared to assist retailers / food service operations in maintaining proper execution despite work force variability and the challenges of throughput expectations. It is a vision that this roundtable would offer a spring board for a workshop to be sponsored as a follow up at the 2010 IAFP conference. RT3 Measuring and Interpreting Food-handling Behavior and Its Impact on Policy RANDY PHEBUS, Animal Science and Industry, Kansas State, Manhattan, KS, USA BEN CHAPMAN, Extension, North Carolina State University, Raleigh, NC, USA AMY SIMONNE, FYCS, Florida State, Gainesville, FL, USA LYDIA MEDEIROS, Human Nutrition, Ohio State, Columbus, OH, USA ROBERT BRACKETT, GMA Brands, Washington, D.C., USA How the food preparer handles food affects the likelihood of foodborne illness. Poor washing and cleaning practices lead to gross contamination while the lack of proper temperature management can enhance microbial growth or fail to eliminate pathogens. This roundtable will document contemporary handling practices in the home and food service arena, address the challenges and successes of behavior modification, and conclude with the role of public policy to enhance safety through food supply or food handling regulations. Brainstorming between panel members and the audience as to approaches to enhance food safety will conclude the session. Abstract Book — 13 Roundtables

IAFP 2009 Program Book and Abstract Book

Table of Contents for the Digital Edition of IAFP 2009 Program Book and Abstract Book