Learn more about incorporating food safety throughout the entire product development process. Explore the key issues concerning food safety, identify food safety hazards and control measures, and deepen your understanding about Hazard Analysis and Critical Control Points (HACCP) considerations, quality management systems, and other food safety practices.
You will be able to:
Product Developers, R&D, Lab Technicians, Operations Managers, Processors, Packaging Professionals, Regulatory Compliance, Food Service, Suppliers
Introductory to Intermediate - This course is intended for new to mid-level professionals
Non-Member Registration Fee:
Member Registration Fee:
Student Registration Fee:
4 - 5 hours
Ruth L Petran CFS
Ruth L. Petran is Corporate Scientist in Food Safety at Ecolab, a global developer and marketer of premium cleaning, sanitizing, pest elimination, and maintenance products and services for hospitality, food service, food manufacturing and health care markets. She provides technical expertise and consultation to internal and external customers on food safety and public health concerns. Prior to joining Ecolab, Ruth was a Research Microbiologist and Supplier Quality Manager at Pillsbury, and Specifications Manager and Quality Regulations Operations Product Manager at General Mills, focused on managing safety and quality concerns of microbiologically sensitive products & ingredients. She has lead food safety assessments at facilities world wide, focused on application of HACCP systems and regulatory compliance. She also served as Quality Regulatory Operations Manager at the Lloyd’s Barbecue plant in Mendota Heights, MN, a producer of ready-to-eat meat items. Ruth is a professional member of IFT, serving on the Annual Meeting Scientific Program Advisory Committee and has been active in the IFT-Food Microbiology Division. She is also a member of IAFP, is on the editorial board of Food Protection Trends and a member of the Committee on Control of Foodborne Illness. She has worked with the Food Products Association (FPA, now GMA), advising on development of the SAFE Supplier Auditing program. Recently, she received recognition as a “consultant” by the SQF Institute and is able to assist processors with set up of food safety and quality programs which would be compliant to SQF standards. She has a B.S. in Consumer Food Science from Cornell University, an M.S. in Food Science from the University of Minnesota, and has begun study in the Ph.D. program at the School of Public Health at the University of Minnesota.
James S Dickson, CFS
Iowa State Univ
Dr. Dickson is currently a Professor in the Department of Animal Science at Iowa State University and the Professor in Charge of the Iowa State Component of the Food Safety Consortium. Dr. Dickson's research focuses on the control of bacteria of public health significance in foods of animal origin. He has a courtesy appointment with the Department of Food Science and Human Nutrition. Prior to his appointment at Iowa State University in 1993, he was employed by USDA-ARS as a Research Food Technologist and lead scientist of the Meat Safety Assurance Program, located at the Roman L. Hruska U.S. Meat Animal Research Center, Clay Center, NE. Dr. Dickson was employed in the food industry for three years before joining USDA-ARS.
He is a Fellow in the American Academy of Microbiology, and is a Past President of the International Association for Food Protection. He is also active in the American Society for Microbiology and the Institute of Food Technologists.
Anne Elise Sherod
Dir Fd Safety Microbiology
The Schwan Food Co
Anne Sherod is the Director of Food Safety, Microbiology and Incident Management for The Schwan Food Company. She has worked in the Consumer Products Industry for more than 10 years for companies including, L. Perrigo Company and Cargill. Anne received her Masters in Food Safety from Michigan State University and a Bachelors of Science in Food Science from South Dakota State University. She is a member of IFT and GMA. Anne is a local Mite level hockey coach and she enjoys horseback riding.
The Hartman Group, Inc.
Michelle is the Senior Vice President of The Hartman Group. Since joining The Hartman Group in 1999, she has managed the ethnographic, retail, trends, innovation and consulting divisions of the company and pioneered new ways to leverage professional anthropological analysis and creative fieldwork techniques to help clients’ efforts in truly understanding consumer behavior and long-term implications of cultural change. She currently oversees the Business Development, Marketing & Communications divisions incorporating innovation and analytics into business strategy. Michelle has consulted with food and beverage, and consumer packaged goods manufacturers, a variety of retailers across channels, foodservice operators and sustainability networks in developing both strategic and tactical direction in today's marketplace.
Prior to joining The Hartman Group, Michelle owned a design and branding business and has 18 years in the health and wellness arena as both a practitioner and analyst. With a doctorate in sociocultural anthropology and extensive work in communications and consumption, Michelle has co-authored two books with The Hartman Group: Reflections on a Cultural Brand and Marketing in the Soul Age, and has appeared on MSNBC, NPR, Oxygen, as well as in national and industry publications as a thought leader in human behavior and cultural trends.