IFSA’s 2003 IFSA Food Safety Summit, held September 23 in Houston, Texas, was a successful gathering of IFSA colleagues. Nearly 100 members from the U.S., Europe, Asia, Latin America, the far East, and the Caribbean traveled to attend the Summit and its educational sessions. The enthusiasm by both attendees and presenters was evident throughout the day and was evidenced by the great interactions and quality educational opportunities during the Summit.

The educational sessions were informative and varied. They included presentations of the following:

• Product Traceability – Rick Roop, V.P., Food Safety and Quality Assurance, Tyson Foods and Nick Travaglio, Corporate Quality Assurance Staff, Jennie-O Foods, spoke in product traceability. The disseminated information about the process and accountability for making your products traceable and retrievable as well as product and ingredient issues you may face along the way. Click here to access either presentation.

• Importance of Supplier Audits – Bruno Barrientos, Operations Executive, Goddard Catering Group, as well as David Medina, Chief Operating Officer, Medina International, gave summaries on the importance of supplier audits from both the caterer and industry points of view, including logistics, ordering and the supplier chain. Click here to access both presentations.

• Security Catering Operations – Linda Kirksey, Director of Security of LSG Sky Chefs, presented a case study on security standards for catering facilities and outlined why these standards are important. She described steps being taken to protect their product from terrorist threats including procedures regarding everything from the physical plant to the employees within. Click here to view the case study.

• HACCP: Then and Now – Dr. Anita Eves, Senior Lecturer, Surrey University, gave a brief overview of the history of the Hazard Analysis Critical Control Points (HACCP) and then discussed how HACCP applies to onboard foodservice. She further analyzed the many facets of HACCP programs and how they may apply to your operation. Click here to view the presentation.

• Hazardous Ingredients Overview – Tom Schwarz, Food Safety Consultant to IFSA, reviewed 10 hazardous food ingredients in his presentation and summarized the risks of each. To view the list of ingredients and the risks associated with each, click here.

• Innovative Ways to Educate your Staff on Food Safety – Debbie Chuckman of Cara provided an excellent overview relating to staff education and food safety. She was followed by Steve Grover, V.P. of Health, Science and Regulatory Affairs for the National Restaurant Association, whose presentation included information on the causes of foodborne illness and suggested that a company’s educational focus for its staff should include information on temperatures, cooking procedures, hygiene, cross contamination and food from unsafe sources. For more information, click here.

• Counter-Terrorism and the Food Supply Chain - David Arvello, Small Business Representative and Consumer Safety Officer of the Food and Drug Administration, covered the procedures and processes involved in the Bioterrorism Proposed Regulations. These regulations include the registration by those in charge of facilities that manufacture, process, pack or hold food as well as the proposed procedure which will be released pending FDA’s final rule October 12. Prior notice, recordkeeping and detention are also covered in his presentation. Click here to view his slides.

To view any of these presentations or to view a photo album of the Summit, coming soon.

Thanks again to the generous sponsors of the IFSA Food Safety Summit:

Silver
Chelsea Food Services
Flying Food Group
Gate Gourmet
Goddard Catering Group
LSG Sky Chef

Bronze
Aerococina
Casa Proveedora Phillips, S.A.
Continental Airlines
D.F.S. Inc.
Medina International
Overhill Farms
Tyson Foods

IFSA would also like to once again thank the Government Affairs Committee who worked hard to make this Summit a success. The members are: Julie Butner, Chair, Compass Group; Bill Braun, Board Liaison, Chelsea Catering; Linda Kirksey, Chair of Security Subcommittee, LSG Sky Chefs; Jane Bernier-Tran, Continental Airlines; John Boerkamp, Air Canada; Pat Cavanaugh, Gateway Safe, Inc.; Debbie Chuckman, Cara Operations Limited; Carol Heaver-Norton, Flying Food Group; Michael Johnson, Hilliker Associates-Atlanta, Inc.; Mike Kelly, British Airways Health Services; Danielle Medina, Medina International Inc.; Nanci O’Connell, Overhill Farms Inc.; Karl Perman, Gate Gourmet; Steve Pfannkuche, Gate Gourmet Americas; Dr. Richard Roop, Tyson Foods; Len Sacchitello, United Airlines; Joe Shriram, Northwest Airlines; Deborah St. Laurent, Calloway Corporation; Robin Swenson, Northwest Airlines; Peter Wetli, Continental Airlines and Lionel Wilton, ALPHA Flight Services.