The Food Safety Tech and CFI Think Tank Hazard Lecture Series is scheduled for April 3-5 in Columbus, OH. Co-developed by the Center for Foodborne Illness Research and Prevention (CFI) at The Ohio State University and Food Safety Tech, the conference will feature experts from industry and academia offering practical guidance and cutting-edge research on the Detection, Mitigation, Control and Regulation of Salmonella, Listeria and Mycotoxins.
The conference program will feature speakers such as:
- Sandra Eskin, Deputy Assistant Secretary for Food Safety, Food Safety and Inspection Service, USDA will discuss the proposed regulatory framework to reduce Salmonella disease;
- Bill Marler, Food Safety Attorney at Marler Clark LLC, will co-present with Shawn Stevens, Attorney at Food Industry Counsel on the legal and financial risks of food safety hazards;
- Barbara Masters, DMV, VP, Regulatory Policy, Food & Agriculture, Tyson Foods, who will present Salmonella: What We’ve Learned and the Remaining Gaps in Detection and Mitigation;
- “Dr. Al” Baroudi, Vice President, Quality Assurance and Food Safety, The Cheesecake Factory, Inc., and Ahmed Yousef, Ph.D., Professor, Department of Food Science and Technology, OSU, will co-present on the use of ozone to kill step for fresh produce and other applications;
- Sanjay Gummalla, Ph.D. Senior Vice President of Scientific Affairs, America Frozen Foods Institute will co-present with Rashmi Rani, Senior Manager of Food Safety and Quality Assurance, Schwan’s Home Delivery, the Mitigation and Control of Listeria and Salmonella;
- Charles Giambrone, MS, Food Safety Programs Coordinator, Rochester Midland Corp., will speak on biofilm mitigation and control in a food processing environment;
- Stacy Vernon, Food Safety Specialist and Project Manager, CIFT, will present research on Meats and Ready-to-Eat Ice Cream: Mitigating Listeria Risks and Responding to Contamination; and
- Janet Buffer, Associate Director — Grants, Research and Projects, Center for Foodborne Diseases and Prevention, OSU, will review her research on Listeria in the retail food environment.
IFC’s Food Safety Think Tank on April 5 will bring together food safety experts to further discuss the hazards discussed during the first two days of the conference. Participants will brainstorm in small groups to develop a roadmap on research, innovation, policy and prevention measures that need to be taken to make our food supply safer in the future. A Center for Foodborne Illness Research and Prevention (CFI) fundraising dinner is also scheduled for Tuesday night.
Attendees have several options to participate in the conference:
- Option 1 is to attend in person, where travel costs will be low and attendees will only be out of the office for two days.
- Option 2 is to attend virtually with a virtual-only business registration.
- Option 3 is a combination of virtual and face-to-face assistance. On-site and virtual combined business registration is a corporate registration that provides unlimited virtual participants and on-site registration for an organization for the same price as virtual-only registration.
Registration for the conference is now open and attendees who enter the code FSN will receive a 15 percent discount.
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