Latest figures from CDC show no recent progress in reducing sporadic illness from Listeria monocytogenes (Lm) in spite of massive efforts by the food industry and significant commitment by federal regulators. Lm has been repeatedly linked to retail foods like ready-to-eat deli meats. A Food Safety Director for global food safety programs, states, "Foodborne illness isn't caused by bacteria—it's caused by people making a mistake." This view is also supported by Taylor (1996) who found that most food poisonings result from food handler error which may be minimized with proper transfer of training.
Cleaning a cutting board or sanitizing a floor drain is mundane, but are critically important. Proper motivation and training of employees and managers is vital to keep consumers safe. Foodborne illnesses devastate the lives of Americans and take a significant economic toll. CDC estimates foodborne illness costs the U.S. economy $7 billion dollars a year, Lm is responsible for one-third.
Product Developers, Company Management, Sales & Marketing Personnel, Plant Production Personnel, Quality Assurance Managers and Supervisors, Food Safety Specialists, Product manufacturers, Research Staff, Regulators, Academics, Students
Beginner, Intermediate, and Advanced
Non-Member Registration Fee:
Member Registration Fee:
Student Registration Fee:
07/15/11 12:00 PM
Dr Philip G Crandall
Regional Food Specialist
John Marcello is one of six FDA Regional Food Specialists assigned to the 9 state/2 territories Pacific Region. Regional Food Specialists provide technical assistance to regulatory and industry food safety professionals; train and standardize regulatory personnel, and provide consultation on nationally recognize standards for state/local/tribal retail food protection programs.
John’s background incorporates both a regulatory and industry perspective on food safety issues.
Prior to the FDA, he served as Manager of Technical Education for the Educational Foundation of the National Restaurant Association working with food safety professionals on the development and implementation of risk-based management systems.
John has worked on several Federal and State-level food safety education initiatives, and has developed workshops for joint training of regulatory and industry food safety professionals. He has served as Chair and Co-Chair on several Conference for Food Protection (CFP) committees focused on the training and credentialing of retail food safety professionals. These Committees have established, in cooperation with the American National Standards Institute (ANSI), a nationally recognized accreditation process for Food Protection Manager Certification Programs. In addition, the CFP unanimously approved a structured comprehensive training process for regulatory retail food safety inspection officers developed through this committee process.
Dr. Angela Fraser has worked in the area of food safety education since 1987, having held government, teaching, and extension positions. In January 2008, she joined the faculty at Clemson University as an Associate Professor/Food Safety Specialist in the Department of Food, Nutrition and Packaging Sciences. She received her B.S. in Dietetics in 1984, an M.S. in Institutional Administration in 1987, and a Ph.D. in Food Science in 1995. All of her degrees were earned at Michigan State University.
Dr Jay A Neal Jr
Conrad Hilton Col of Hotel & Restaurant Mgmt
Jay Neal is an assistant professor at the Conrad N. Hilton College of Hotel and Restaurant Management at the University of Houston. He received both his bachelor's and master's degrees from the Conrad N. Hilton College. After receiving his BS in Hotel and Restaurant Management, Dr. Neal worked as a general manager and catering director of a successful restaurant chain for 10 years prior to pursuing his advanced degrees. He completed his PhD in Food Microbiology at Texas A&M University. His dissertation topic was the effects of electron beam irradiation and sanitizers in the reduction of pathogens and attachment prevention on spinach. Dr. Neal's research interests include food safety training for non-English speakers, food service systems, post harvest treatments of food products and sensory evaluation. He is a proud member of both IFT and IAFP.
Leslie D Thompson
Professor and Chairman
Texas Tech Univ
Dr. Thompson is a professor of food science with 25 years of experience at Texas Tech University where she currently serves as the chairman of the Department of Animal and Food Sciences. She completed her doctorate degree in Food Science and Human Nutrition from the University of Florida, as well as, an M.S. degree in Poultry Products Technology and a B.S. degree in Poultry Science. She conducts research in food safety, quality and composition and has taught undergraduate and graduate courses in food sanitation, food chemistry, food analysis, food microbiology and poultry science. She also interacts with the food processing and retailing industry internationally thorough consulting, research and outreach, conducting courses, training and certifications on a variety of topics including food handling practices in retailing. She and her collaborators have been awarded funding from federal, state and industry sources in excess of $10 million. She has served on over 150 graduate advisory committees and has over 200 scientific and educational publications.