Food Protection Trends - July 2008 - 487

NEWS County of Sacramento Selected 2008 Crumbine Award Winner T he County of Sacramento Environmental Management Department has been selected as the recipient of the 2008 Samuel J. Crumbine Consumer Protection Award for Excellence in Food Protection. For 53 years, the Crumbine Award, named for one of the United States most renowned public health sanitarians, has been presented to a local public health unit by a jury of leading environmental health officials and public health sanitarians and is the most prestigious recognition that a public health unit can receive. Crumbine winners serve as models for other public health and safety programs across the nation. 2008 Crumbine Award Jury Chair Gary Erbeck of the County of San Diego Department of Environmental Health (the 2005 Crumbine Award winner) said, “The County of Sacramento has demonstrated leadership, innovation and a commitment to food safety that transcends the boundaries of their county. It is a guiding light for local food safety programs throughout the nation.” The County of Sacramento Environmental Management Department Director Val Siebal said collaboration with industry stakeholders and having a multi-pronged approach were key factors in developing their Retail Food Program. “We are extremely proud to receive this award as it demonstrates our ongoing commitment to consumer information and protection in Sacramento County.” Sacramento will receive the Crumbine Award at the Annual Educational Conference of the National Environmental Health Association, June 22–25 in Tucson, AZ. Award presentations will also be made at the annual meetings of the International Association for Food Protection, August 3–6 in Columbus, OH and the National Association of County and City Health Officials, September 9–12 in Sacramento, CA. The Crumbine Award is supported by the Conference for Food Protection, in cooperation with the American Academy of Sanitarians, American Public Health Association, Association of Food & Drug Officials, Foodservice Packaging Institute, International Association for Food Protection, National Association of County and City Health Officials, National Environmental Health Association, National Restaurant Association Solutions, National Sanitation Foundation International and Underwriters Laboratories Inc. 3M Microbiology Wins Prestigious IAFP Black Pearl Award T he International Association for Food Protection (IAFP) recently selected 3M Microbiology as the 2008 recipient of the prestigious Black Pearl Award. The Black Pearl Award is given annually to one company for its outstanding achievement of corporate excellence in advancing food safety and quality. When evaluating candidates for the Black Pearl Award, IAFP seeks companies that exemplify excellence in advancing food safety and quality through numerous channels, including customer programs, employee relations, educational activities, adherence to standards and support of the goals and objectives of IAFP. According to David Tharp, executive director of IAFP, 3M Microbiology has long been an active and dedicated member of IAFP. “3M Microbiology’s integrated approach to providing food safety solutions to the food industry is second to none. They have a history of partnering with customers and industry organizations to address issues or problems. Through active involvement in IAFP scientific journals and industry events, 3M Microbiology regularly provides ideas and solutions to the food industry.” “For 24 years, 3M Microbiology has partnered with the food industry to maximize food safety and quality worldwide,” said Karen Mullery, global business manager, 3M Microbiology. “We are honored to receive such a prestigious award, and appreciate our efforts being endorsed in this way. As the food industry faces dynamic challenges, we at 3M are committed to responding with truly innovative solutions.” “In my opinion, 3M Microbiology epitomizes the commitment to protecting the food supply that we all strive to attain. Not only have they developed revolutionary technologies, they have also contributed to the profession by allowing their people the freedom to work with their customers in long-term thinking about methods to improve the quality of the food supply,” said Larry Cohen, North American senior food safety program leader for Kraft Foods, who submitted a JULY 2008 | FOOD PROTECTION TRENDS 487
Food Protection Trends - July 2008

Table of Contents for the Digital Edition of Food Protection Trends - July 2008
