Presenters

• Steven Mandernach, Bureau Chief for Food and Consumer Safety, Iowa Department of Inspections & Appeals
• Vincent Radke, Sanitarian, Centers for Disease Control and Prevention
• Douglas Irving, EHS-Net Food Coordinator, Tennessee Department of Health
• Danny Ripley, Environmental Health Specialist, Metro Nashville Public Health Department
• David Nicholas, MPH, Chief Epidemiologist, New York State Department of Health
• Yvonne Salfinger, Project Manager, Laboratory Accreditation, Association of Food and Drug Official
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Presenters

• Daniela Drago, PhD, RAC, Assistant Professor, George Washington School of Medicine and Health Sciences

Presenters

• Charlie Kalish, Managing Member, Food Safety Guides
• Michael Kalish, Managing Member, Food Safety Guides
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Additional resources

• Guidelines for restaurant sous vide cooking safety in British Columbia. Not a replacement for FDA Food Code and FDA recommended policies, practices and procedures, but useful reference. See page 29 of the document for 48-hour rule for sous vide processing raw, vacuum packaged foods within 48 hours of vacuum packaging) 
• Link to fermentation studies. USDA ARS fermentation expert: Fred Breidt: Fred.Breidt@ars.usda.gov. 
• Charlie’s article in Food Safety Magazine on Google Search Operators
• www.Easybib.com. Online citation tool, automatically generates bibliographic citations.
• www.ludichart.com. Online diagramming tool. Integrates with Microsoft Word and Google Docs, used by Twitter, NASA, and Disney.

Introduction

Update on Training from FDA

Presenters

• Patricia Alcock, Director, Division of Human Resource Development, U.S. Food and Drug Administration (via webinar)

Update of MFRPA Training Activities

Presenters

• Patrick Kennelly, Program Director, Association of Food and Drug Officials

The National Food Safety Data Exchange – Drew Polulak and Zhensen Huang (Download presentation)

Presenters

• Andrew Polulak, Business Development Director, Computer Aid, Inc.
• Zhensen Huang, CEO, Precise Software Solutions

USDA Update

Presenters

• Carl-Martin Ruiz, Deputy Assistant Administrator, Office of Investigation, Enforcement and Audit (OIEA), Food Safety and Inspection Service, U.SDepartment of Agriculture 
• Elaine Hite, Program Specialist, Food Safety and Inspection Service, U.S Department of Agriculture

Grinding Recordkeeping Requirement: Policy & Observations from Enforcement (Download presentation)

Presenters

• William K. Shaw, Jr., PhD., Director, Risks, Innovations, and Management, Office of Policy and Program Development, Food Safety and Inspection Service, U.S Department of Agriculture

Regulatory Update from FSIS – Update on FSIS’s policy developments related to retail–will include Siluriformes and Catfish related policy

Presenters

• Thomas Collaro, Senior Compliance Investigator, Office of Investigation, Enforcement and Audits, Food Safety and Inspection Service, U.S. Department of Agriculture

CFP Update (Download presentation)

Presenters

• Patrick Guzzle, Food Protection Program Manager, Idaho Department of Health and Welfare

FDA Food Code Update

Presenters

• Glenda Lewis, M.S.P.H., Director, Retail Food Protection Staff, CFSAN, U.S. Food and Drug Administration

An innovative hands-on approach to food safety training (Download presentation)

Presenters

• Robert Mancini, Environmental Health Officer, Health Canada

Intro of Co-Chairs and Request for Members

Vermont’s Funding Model for Farmers to meet the requirements of FSMA, specifically the Produce Safety Rule

Presenters

• Abbey Willard, Agricultural Development Division Director, Vermont Department of Agriculture, Food & Markets

Development of the Michigan Food Safety Working Group for Group GAP to Regional Food Hubs and Beyond

Presenters

• Jennifer Silveri, Director of Field Operations, Michigan Food & Farming Systems (MIFFS)