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Arkansas Association for Food Protection
Annual Educational Conference
Sept. 13-14, 2011
Tyson Foods, 2200 Don Tyson Parkway, Springdale, Ark. 72762
Map of Tyson Foods grounds in Springdale (PDF)
Go to conference payment page to pay registration fee for the September 2011 conference
GOLD SPONSORS
SILVER SPONSOR
BRONZE SPONSORS
TUESDAY, SEPT. 13
1 p.m. – Welcome addresses
Steve C. Ricke, director of Center for Food Safety, University of Arkansas, and Arkansas Association for Food Protection President
Mark J. Cochran, Vice President for Agriculture, University of Arkansas
Moderator—Megan Luckett, Senior Manager Food Safety, Walmart
1:15 p.m. – Natalie Dyenson, Senior Director Supplier Food Safety for Walmart Stores –
Why should I embrace Global Food Safety Initiative (GFSI)?
2 p.m. – Dave Sargent, owner and operations manager of Sargent Farms — The GFSI path: a small producer’s perspective
2:30 p.m. – Curtis Earls, vice president for sales, CCF Brands — GFSI approved once, accepted everywhere
3 p.m. – Questions
3:15 p.m. – Break and poster review time
3:45 p.m. – Kristen Gibson, postdoctoral associate, University of Arkansas Center for Food Safety — Food safety for small and developing farms: what is missing and how can we improve?
4:15 p.m. – Rob Scharff, assistant professor of consumer sciences, The Ohio State University – New estimates of the health-related costs from foodborne illness
4:45 p.m. – Panel discussion and roundtable
5:15 p.m. – AAFP Business meeting
6:30 p.m. – Social networking and dinner on your own at the new Grub's Bar and Grille Uptown, 3467 N. Shiloh Drive, Fayetteville. See map at http://bit.ly/qKa8Me See menu at http://grubsbargrille.com/menuuptown
WEDNESDAY, SEPT. 14
7:15 a.m. – Breakfast (covered by registration fee)
8 a.m. – Welcome Address
Phil Crandall, professor of food science, University of Arkansas, and Arkansas Association for Food Protection Program Chair
Jim Rankin, University of Arkansas Vice Provost for Research and Economic Development
Moderator Brian Umberson, Litmus Rapid B
8:10 a.m. – Scott Stillwell, vice president for food safety and quality assurance, Tyson Foods – How is Tyson applying what we’ve learned
8:35 a.m. – Matt Taylor, assistant professor of food science, Texas A&M University —Using nanotechnology in foods
9:00 a.m. – Jim Dickson, professor of animal science, Iowa State University – MRSA
9:25 a.m. – Scott Hurd, associate professor of veterinary diagnostic and production animal medicine, Iowa State University – Outcomes model to evaluate the risk and benefits of E. coli O157:H7 vaccination in beef cattle
9:50 a.m. – Round Table
10:00 a.m. – Snack Break with Jim Degan and Rick Perez and poster review time
10:30 a.m. – Jeff LeJeune, professor of food safety, The Ohio State University – E. coli
10:55 a.m. – Larry Goodridge, assistant professor of animal sciences, Colorado State University – Integrating detection of multiple pathogens in food
11:20 a.m. – Katie Swanson, Ecolab and International Association for Food Protection — Useful testing in food safety management
11:45 a.m. – Round Table
12:00 p.m. – Lunch (covered by registration fee)
Moderator -- Peggy Cook, Safe Foods
1:30 p.m. – Elliot Ryser, professor of food science and human nutrition, Michigan State University – Listeria monocytogenes transfer during slicing of delicatessen meats
2 p.m. – Kelly Getty, associate professor of animal sciences and industry, Kansas State University – Controlling Listeria monocytogenes
2:30 p.m. – Zeb Blanton, SGS – Auditor competency: how do you know you're getting what you pay for?
3 p.m. – Adjourn
University of Arkansas Institute of Food Science and Engineering
See UA Center for Food Safety page for schedule of workshops and information on M.S. in Agricultural, Food and Life Sciences Non-Thesis Degree (Emphasis in Food Safety)
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