The Evolution of Food Safety Culture – a Journey Into the Past, Present, and Future

Food Safety has come a long way in the last 30 years. Join us in an exploration of how regulatory, industry, and academia have worked together tirelessly to ensure we have the safest food supply in the world. And learn how food safety culture plays a critical role in ensuring we continue to evolve, strengthen, and contribute to the sale and service of safe food in retail food establishments. We will focus on the New Era – Core Element 4.1: Promote Food Safety Culture Throughout the Food System. There will be some great opportunities to discuss various food safety culture topics with other members of the group, so don’t miss out on this informative and engaging session!

Moderator

• Christopher J. Smith, Director, Retail Food Protection Branch 3, Office of State Cooperative Programs, U.S. Food & Drug Administration 

Speakers

• Benjamin Chapman, Ph.D., Department Head Professor, Food Safety Specialist, Department of Agricultural and Human Sciences, North Carolina State University, NC State Extension 
• Adam Kramer, ScD, MPH, RS, CDR, US Public Health Service, Centers for Disease Control and Prevention, National Center for Environmental Health, Division of Environmental Health Science and Practice, Water, Food and Environmental Health Services Branch 
• Jay L. E. Ellingson, Ph.D., Food Protection Administration – Chief Scientific Officer, Kwik Trip, Inc. 
• Christine Sylvis, REHS, Environmental Health Supervisor, Regulatory Support Office, Southern Nevada Health District | Environmental Health | Food Compliance and Enforcement 
• Chris Waldrop, MPH, Senior Health Scientist, Office of Analytics and Outreach, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration 
• Mark “Mick” Miklos, CP-FS, Advisory Partner, Active Food Safety, LLC, Sr. Retail Food Safety Subject Matter Expert, AFDO