FoodProtection.org | May 8, 2015 | by International Association for Food Protection.
The International Association for Food Protection (IAFP) will present awards recognizing excellence in food safety to the following organizations and individuals at IAFP 2015, July 25–28 in Portland, Oregon.
The IAFP Fellow Award is awarded to professionals who have contributed to IAFP and its affiliates with distinction over an extended period of time. This year, two recipients will receive this honor: Katherine MJ Swanson, KMJ Swanson Food Safety, Inc., St. Paul, Minnesota; and Frank Yiannas, Walmart, Bentonville, Arkansas.
Gale Prince, SAGE Food Safety, Inc., Cincinnati, Ohio, will be awarded the President’s Lifetime Achievement Award. This award, given at the discretion of the IAFP President, recognizes an individual who has made a lasting impact on Advancing Food Safety Worldwide® through a lifetime of professional achievements in food protection.
The Honorary Life Membership Award will be presented to Dane Bernard, Keystone Foods (retired), West Conshohocken, Pennsylvania; Christine Bruhn, University of California – Davis; Bernadette D.G.M. Franco, University of São Paulo, Brazil; and Eugene Frey, Alouette Cheese, LLC, Lancaster, Pennsylvania. This award recognizes IAFP Members for their dedication to the high ideals and objectives of IAFP and for their service to the Association.
The Harry Haverland Citation Award will be awarded to Vijay Juneja,USDA, Wyndmoor, Pennsylvania, for his years of devotion to the ideals and objectives of the Association.
Alchemy Systems LP, Austin, Texas, will receive the Food Safety Innovation Award, given for its mobile observation and internal auditing tool called Coach.
The International Leadership Award will be presented to Jean-Louis Cordier, Nestle S.A., Vevy, Switzerland, for his dedication to the high ideals and objectives of IAFP and for promotion of the mission of the Association in countries outside of the United States and Canada.
Elliot Ryser, Michigan State University, East Lansing, will receive the GMA Food Safety Award in recognition of a long history of outstanding contributions to food safety research and education.
The Frozen Food Foundation Freezing Research Award will be presented to Erdogan Ceylan, Silliker Inc., Crete, Illinois. This award honors an individual, group, or organization for preeminence and outstanding contributions in research that impacts food safety attributes of freezing.
The Maurice Weber Laboratorian Award will be presented to John Sofos,Colorado State University, Fort Collins, to recognize his service for outstanding contributions in the laboratory and recognizing a commitment to the development of innovative and practical analytical approaches in support of food safety.
Benjamin Chapman, North Carolina State University, Raleigh, will be presented the Larry Beuchat Young Researcher Award. This award is presented to a young researcher who has shown outstanding ability and professional promise in the early years of his/her career.
Joe Stout, Commercial Food Sanitation, New Orleans, Louisiana, will receive the Sanitarian Award to recognize his dedication and exceptional service to the profession of sanitarian, serving the public and the food industry.
The Elmer Marth Educator Award will be presented to Kalmia Kniel, University of Delaware, Newark, to recognize her dedication and exceptional contributions to the profession of the educator.
Peter Taormina, John Morrell Food Group/Smithfield Foods, Inc., Cincinnati, Ohio, is the recipient of the Harold Barnum Industry Award. This award recognizes his outstanding service to IAFP, the public and the food industry.
About International Association for Food Protection
The International Association for Food Protection (IAFP) represents more than 4,000 food safety professionals committed to Advancing Food Safety Worldwide®. The association includes educators, government officials, microbiologists, food industry executives and quality control professionals who are involved in all aspects of growing, storing, transporting, processing and preparing all types of foods. Working together, IAFP members, representing more than 70 countries, help the association achieve its mission through networking, educational programs, journals, career opportunities and numerous other resources.