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IAFP 2019 Annual Meeting

July 21, 2019 - July 24, 2019

IAFP Annual Meeting 2019 Logo

 

IIAFP2019

 

Each year, the International Association for Food Protection hosts an Annual Meeting, providing attendees with information on current and emerging food safety issues, the latest science, innovative solutions to new and recurring problems, and the opportunity to network with thousands of food safety professionals from around the globe. This meeting has grown over the years to become the leading food safety conference worldwide. IAFP 2019 will be held at the Kentucky International Convention Center in Louisville.

 

 

 

 

 

 

 

 

 

Commercial Food Sanitation (CFS) experts are contributing to various session. We look forward to meeting you at below Roundtables, Symposia, and Technical Sessions to exchange ideas and catch up in person.

 

Tuesday, July 23, 08:30-10:00 AM. BALLROOM D
Roundtable RT6: Supply Chain Verification of a Sanitation Program

Organizer: Vanessa Cranford, US Food and Drug Administration

Recent outbreaks associated with restaurant operations and fresh produce have also uncovered the need for greater awareness of supplier activities, tracking and systems, agriculture-oriented hygiene, and monitoring activities. These range from the quality of water and equipment and hygienic handling in transit and more. The Preventive Controls Rules and the Foreign Supplier Verification Program requirements under FSMA provide an opportunity for processors to use third party audits and documentation reviews as a means of verifying supply chain food safety. These practices are relied on heavily in the industry by many companies. Therefore, a discussion as to the best practices surrounding verification activities is warranted.

This roundtable will bring a range of experts, including Richard Brouillette (CFS) and Todd Bacon (McDonalds), to share challenges, systems issues, as well as best practices and insight on how to best manage the reviewing of a sanitation program on site and through a documentation review exercise. This facilitated panel discussion will provide an opportunity to discuss key indicators to watch for, and those that can help prevent future issues and outbreaks.

 

 

 

 

Tuesday, July 23, 01:30-03:00 PM. BALLROOM D
Roundtable RT9: Challenges in Low-moisture Food Plant Sanitation – A Dairy Perspective

Organizer: Chad Galer, Innovation Center for US Dairy

There have been recent U.S. recalls and international illness outbreaks attributed to powders including in January 2017 when 41 infants were hospitalized in France/Spain for Salmonella from non-fat dry milk. This incident has significantly raised awareness of processors, large buyers, and regulators. Traditional water-based cleaning/sanitation is not desirable in dry manufacturing facilities so there is not a single set of universally accepted ‘answers’ for pathogen controls. Practices and standards are also rapidly shifting and driven by FSMA requirements for preventive controls/supplier verification, new whole-genome sequencing tools, metagenomic mapping, export requirements, and increased regulatory activity. This round table is intended to hear from dairy industry experts -including CFS Food Safety Director Richard Brouillette– and academics on best practices and share on topics including sanitation, design, environmental monitoring, product testing, how to respond to a presumptive positive swab, and other related topics.

 

 

 

 

Wednesday, July 24, 08:30-10:00 AM. BALLROOM E
Symposium S55: Environmental Monitoring – A Cost-effective Tool or Expensive Waste of Resource?

Organizer: Dr. Anett Winkler, Cargill

It is clear that Environmental Monitoring (EM) costs the industry much time and money and is widely practiced. However whilst well thought out and valid EM systems are of great value and can be a great friend to us, poorly designed systems where little thought is given to design, handling results and corrective actions, are of little value and are our foe.

Over the last year’s environmental monitoring (EM) gained a lot of attention from both the industry and regulators. Documentation (e.g., published by Codex Alimentarius, FDA, GMA) underlines its importance, provides general guidance and even requires EM as part of Food Safety management. However, EM will only form an integral part of food safety systems when it is set up adequately – assuring that the environment won`t contribute to contamination of products. This symposium will focus on the practical aspects of EM to ask what we can learn from the past – incidents with both good and bad examples of EM practice will be considered.

Featuring a presentation on “How to design and verify effective corrective actions?” by CFS Food Safety Director Richard Brouillette.

 

 

 

 

Wednesday, July 24, 10:45 AM-12:15 PM. ROOM M107
Symposium S62: Novel and Emerging Technologies for Improving Sanitation

Organizer: Richard Brouillette, Commercial Food Sanitation

The way that cleaning and sanitation (C&S) is conducted has not changed extensively over the past 50 years. Commonly used technology, products, and practices that are in use today would be recognizable by someone who was conducting C&S programs in the 1960’s or 1970’s. Most cleaning is conducted with traditional liquid surfactant cleaners. While there are some differences in the specific chemistry of those products, those differences are largely variations on a theme. Similarly, the suite of antimicrobial agents used has not changed extensively for many decades. Quaternary ammonium chloride, peroxyacetic acid, chlorine bleach, and a few others are still the “go to” agents used to control microorganisms. Although the common practice has largely stood still for more than two generations, science has not. There have been many technological improvements that can improve sanitation results. This session will focus on several of those improvements and how they may be able to be used to improve sanitation practices and food safety outcomes. Technologies that will be discussed include improved cleaning and microbial control using surface modification to change the nature of surfaces in food environments to make them easier to clean and sanitize and antimicrobial surfaces that can actively prevent the attachment or growth of microorganisms on those surfaces between cleaning cycles. We will discuss new technology to control biofilms including use of beneficial or harmless bacteria to out-compete harmful bacteria and synergists that can make biocides more effective against biofilms.

Sanitation is about more than just chemistry. The most effective and innovative chemicals will not work if they are not used or not used properly. Sanitation failures are often human failures; they are failures to do the right thing. Therefore, this session will also address new ways to drive and verify compliance of cleaning and sanitation processes. Process improvement technologies discussed will include new training procedures such as augmented reality and process verification tools such as digital chemical use monitoring.

 

 

 

 

 

Wednesday, July 24, 01:30-03:30 PM. ROOM M105
Technical Session T11: Low-water Activity Foods, Food Toxicology and Food Defense

Convenors: Nathan Mirdamadi, CFS and Pablo alvarez, Novolyze

Featuring eight presentations by various experts related to the topic of low-water activity foods, food toxicology and food defense.

1. Desiccation in Oil Protects Bacteria in Thermal Processing

2. Key Factors Influencing Thermal Resistance of Bacterial Pathogens in Low-moisture Foods

3. Decontamination of Salmonella enterica in Low-moisture Foods by Cold Atmospheric Plasma

4. Microbiological Profile, Incidence and Behavior of Salmonella in Seeds Commercialized in Mexican Markets

5. Survival of Salmonella and Surrogate Microorganisms in Whole Wheat and All Purpose Flour during Long-term Storage

6. Studies of Aflatoxin Production by Aspergillus flavus and Aspergillus parasiticus on Ground Flax Seeds

7. Influence of the Germination Time on Aflatoxins Production during Malting of Wheat for Use in Craft Beer

8. Rapid Identification of Lineage Types and Phylogenetic Relationships of Clostridium botulinum strains by Whole Genome Sequencing

 

Organizer

IAFP
Website:
http://www.foodprotection.org/

Venue

Kentucky International Convention Center
221 S 4th St
Louisville, KY 40202 United States
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