The Second NSF International Conference on Food Safety
ABOUT THE CONFERENCE
JOIN US...
...in charming, historic Savannah, for the Second <%=company%> Conference on Food Safety, October 11-13, 2000.
Reducing the incidence of foodborne illness is a continuing challenge to professionals in public health and the food industry. The most effective tools for preventing food-related disease are science-based food safety management systems combined with education and training. This conference focuses on improving food safety worldwide in all segments of the food chain.
While excellent tools and credible strategies continue to gain widespread acceptance, emerging pathogens and trade issues make providing safe food more complex. The conference technical program addresses those crucial issues facing the food industry and public health regulators, and offers opportunities to explore solutions, including Hazard Analysis and Critical Control Points (HACCP) plans and alternative food safety management systems.
Scientists, researchers, university staff, government agencies, international trade organizations, the food industry, food equipment manufacturers, third-party certifiers, quality assurance providers and related private sector ventures are addressing these concerns. Of exceptional interest to international participants, this conference immediately precedes the Thirty-third Session of the Codex Committee on Food Hygiene to be held in Washington, D.C., and offers several workshop opportunities of international interest.
THE CONFERENCE WILL
• promote food-related public health and safety awareness;
• stress food safety science and science-based applications;
• feature fresh approaches to food safety education and training;
• demonstrate the effectiveness of HACCP and alternative food safety management systems; • highlight new food safety technologies in preventing foodborne illness;
• foster national and international cooperative relationships;
• address the growing need for harmonization of international food safety regulations; and
• explore the challenges of ensuring food safety in the 21st Century.
This conference is the second in a series of NSF International Food Safety Conferences. The first conference was held in Albuquerque, New Mexico, in November 1998. The conference offered 91 technical program presentations and 39 exhibit displays of products and services. The 459 participants represented 23 countries and 47 of the 50 states.
YOU ARE INVITED
• To present papers on your work
• To exhibit your products and services
• To receive benefits and recognition as a sponsor
WHO SHOULD ATTEND
• National and international government food safety officials
• Local sanitarians and environmental health specialists
• Food safety and quality managers
• Food safety researchers and scientists
• Food service directors and restaurant operators
• Food science professionals
• Food processing equipment manufacturers
• Audit and assessment providers
• Food-testing laboratories
• Toxicologists and disease prevention practitioners
• Food safety consultants and trainers
• Quality assurance and control managers
• Regulatory and assessment experts
• International import/export trade providers
• Trade associations
• University food science and culinary arts programs
• Canners, packers, freezers, processors, bakers, manufacturers, brokers, wholesalers, retailer-cooperatives, chains, independent retailers, growers, and suppliers to food processors
CONFERENCE PROGRAM
The conference schedule includes:
• General Sessions
• Interactive Poster Sessions
• Training Courses
• Exhibits Program
• Proceedings
• Round Table Discussions
• Social Events
• Guest Activities
SESSION TOPICS
Food Safety Science and Science-Based Applications
• Biotechnology: Understanding and Managing Risk
• Irradiation, Rapid Treatment Methods, and Genetically Engineered Foods
• Emerging and Existing Foodborne Diseases: Pathogens and Microbial Hazards
• The Food Safety Implications of Water Quality
• Airborne Contaminants and Ventilation Concerns
• Advances in Food Safety Testing Including Analytical Methods, Quality Control and Accreditation Systems
• Case Studies in Local and Regional Emergency Response Management
• Disaster Situations, Bioterrorism and Foodborne Disease Surveillance Systems Food Safety Education and Training
• Changing Personal Behavior
• Increasing Consumer Awareness
• New Accreditation Systems in Basic Food Safety Training
• Dietary, Nutritional, and Educational Approaches to Food Safety
• Risk Assessment and Analysis for Food Safety Management
• Communication Initiatives, Crisis Management Measures, and the Media
• Training Alliances with Universities, Professional Associations, and Centers of Excellence
• Addressing Social and Cultural Aspects and Attitudes in Food Safety HACCP and Alternative Food Safety Management Systems
• Risk-Based Food Safety Systems and Applications
• Retail vs. Processor HACCP: One Size Does Not Fit All
• Real-World Experiences in HACCP Implementation
• The Impact of HACCP Throughout the Food Chain
• The Validation Step: Assuring Your Process Ensures Safe Food
• Combining Prerequisite Programs and HACCP
• Experiences with Hazard Analysis
• Practical Benefits of Re-Evaluation: The Ongoing Process of Identifying Hazards New Food Safety Technologies
• Packaging, Processing, Preservation, and Practices
• Facility and Equipment Design
• Computer-Based Applications
• Equipment and Supplies
• Qualified Food Testing Laboratories
• Pest Control Harmonization of International Food Safety Regulations
• Domestic, Regional, and International Food Safety and Trade Issues
• Globalization of Food Products: Implications for Public Health Protection
• Equivalence of Food Safety Quality Assurance Systems, including Codex Alimentarius Approaches
• Trends in Food Safety Guidelines, Standards, and Regulatory Priorities Panel Discussions
• Conducting Hazard Analysis in Various Food Sectors
• Status of Food Safety in Different Countries
Workshop and Training Courses
• HACCP Cost Effectiveness
• Comparison of Hazard Analysis Techniques
• Hazard Analysis and Validation: How You Know the Techniques Work
• HACCP and Small Businesses
• HACCP Certification For Food Industry Workers
ABSTRACT SUBMISSION
• Send a one-page, 250 word summary of your presentation (no figures or references)
by March 31, 2000. Include the conference title, conference topic addressed, presentation title, problem explored, methodology used, results and conclusion.
• Notification of presentation acceptance and author kit will be mailed in May 2000. Camera-ready copy is due in July 2000.
ABOUT NSF INTERNATIONAL &
THE CENTER FOR PUBLIC HEALTH EDUCATION
NSF International is an independent not-for-profit standards development and product certification organization specializing in public health safety and environmental quality. NSF is a World Health Organization Collaborating Centre for Food Safety and also for Drinking Water Safety and Treatment.
In 1999 NSF International founded the CENTER for PUBLIC HEALTH EDUCATION (CPHE) to fulfill the public health and safety mission through education and training. CPHE offers a diverse curriculum of courses, seminars, training and instruction on standards, food safety, water sanitation, and indoor air health throughout the year.
For more information or to send in your e-mail or written summaries and inquiries contact Wendy Raeder at:
NSF International Food Safety Conference
789 N. Dixboro Road
Ann Arbor, MI 48105
Telephone: (1) 734-827-6888 / 6865
Fax: (1) 734-827-6831 / 7114
E-mail: raeder@nsf.org