Food Protection Trends - February 2009 - (Page 83)

DR. MARK A. MOORMAN D Battle Creek, Michigan DR. KATHERINE M.J. SWANSON r. Mark A. Moorman is the Senior Director of Food Safety and Food Chemistry for Kellogg Company located in Battle Creek, Michigan, with responsibilities for the safety of the global portfolio of Kellogg products. His responsibilities involve leading teams developing food safety and chemistry programs and providing technical expertise. Dr. Moorman has 20 years of industry experience in microbiology and food safety. Beginning his career as a chemistry supervisor at Silliker Laboratories in Illinois, he was responsible for developing a microbial metabolites laboratory that analyzed food and ingredient samples for the presence of bacterial or fungal metabolites and/or toxins. Subsequent positions as laboratory director in California and then technical director in Illinois afforded many opportunities to investigate microbiological quality and safety of foods in a wide range of industries. In these positions, Dr. Moorman learned the importance of laboratory quality programs and the science of analytical testing. Through investigative and auditing work as technical director, he learned the breadth of quality and safety programs needed to assure safe and wholesome foods. After nearly 10 years at Silliker Laboratories, Dr. Moorman had the privilege to join Kellogg Company as a manager of microbiology. Throughout his career, Dr. Moorman has provided scientific leadership by developing programs that prevent hazards in foods including allergens and pathogenic microorganisms. Dr. Moorman has been active serving in leadership roles in technical associations serving the food industry and their consumers. Dr. Moorman is a member of the Board of Directors for Food Allergy Research and Resource Program (FARRP) and is a frequent speaker at their food industry workshops, serves on the International Life Sciences (ILSI) Food Microbiology Committee and serves as Chairman of the Grocery Manufacturers Association (GMA) Microbiological Safety Committee. He is also past Chairman of the American Frozen Foods Institute (AFFI) Microbiology Committee. Since 1994, Dr. Moorman has been a proud and active member of IAFP and has served as Chairman of the Food Hygiene and Sanitation Professional Development Group (PDG) and worked to form and ultimately serve as Chairman of the Food Chemical Hazards and Food Allergy PDG. Dr. Moorman earned his undergraduate degree in Microbiology and his M.S. and Ph.D. degrees in Food Science from Michigan State University. He had the honor of receiving the 2006 Outstanding Alumni Award from the Department of Food Science and Human Nutrition at Michigan State University. Rarely does a career materialize without the gift of wise counsel, support and friendship of individuals willing to turn back and lend a hand to the next generation. For the past 15 years, Dr. Moorman has had the honor of being mentored by Dr. John Silliker, a pioneer in the field of food microbiology. The IAFP Board provides the venue for Dr. Moorman to support the association, its membership and offer a hand to the next generation of food safety professionals. D St. Paul, Minnesota r. Katherine M.J. Swanson is Vice President of Food Safety at Ecolab Inc., where she identifies control strategies for emerging food safety concerns and assists customers with high level food safety issues. Prior to joining Ecolab in 2004, Dr. Swanson was Director of Global Product Safety at General Mills, responsible for microbiology, thermal process, toxicology, food allergen, and non-food premium support worldwide. As Director of Microbiology & Food Safety for The Pillsbury Company, Dr. Swanson restaged their world-class HACCP program to meet regulatory requirements around the world. She also developed food allergen training for R&D and operations, managed electronic specification systems, oversaw food quality audits, and developed corporate product quality management systems. Earlier in her Pillsbury career, Dr. Swanson conducted microbiological research on fresh and frozen vegetables, bakery products, canned foods, fish, and pizza. Prior to joining Pillsbury, Dr. Swanson was a senior microbiologist at 3M, where she developed food applications for innovative microbiological test methods. She was also an Assistant Professor of Food Microbiology at Cornell University. With a long history of appointments on influential committees, Dr. Swanson has made significant contributions to food safety. She is a member of the International Commission on Microbiological Specifications for Foods (ICMSF), and chairs their editorial committee. As a seven-year member of the National Advisory Committee on Microbiological Criteria for Foods (NACMCF), Dr. Swanson contributed to reports on HACCP principles, Redefinition of Pasteurization, SafetyBased Shelf-Life Labeling, Fresh Produce, Sprouted Seeds, Evaluation of NSF Standard 75, Codex Pasteurized Milk Products, and others. Dr. Swanson is a Fellow of the Institute of Food Technologists (IFT) and completed a three-year term on the IFT Board of Directors in 2008. She served on the IFT Panel that addressed redefinition of Potentially Hazardous Foods, which shaped changes in the Food Code. Dr. Swanson also served on the Food and Drug Administration’s Science Advisory Board, the Conference for Food Protection’s Council III, and currently serves on the National Academy of Science’s Standing Committee for the Review of Food Safety and Defense Risk Assessments, Analyses, and Data. Dr. Swanson has published and presented on food safety management, microbial ecology of vegetable and cereal products, norovirus, Bacillus cereus, and Listeria monocytogenes, and in the last five years alone has delivered over 50 invited presentations around the world. Since joining in 1980, Dr. Swanson has enthusiastically served IAFP. She was on the Journal of Food Protection Editorial Board for eleven years (1988-99) and the Food Protection Trends Editorial Board for three years (2005–07). She was also an active member of the Organizing Committee for the very successful 2008 IAFP Latin America Symposium on Food Safety held in Campinas, Brazil. Dr. Swanson was a past jury member for the Black Pearl Award and has presented numerous papers at IAFP Annual Meetings. Dr. Swanson received her B.S. degree in Dietetics from the University of Delaware, and her M.S. and Ph.D. degrees in Food Science from the University of Minnesota. She has received numerous awards, including the 2003 NFPA (now GMA) Food Safety Award and the 2008 National Center for Food Safety and Technology Food Safety Award. FEBRUARY 2009 | FOOD PROTECTION TRENDS 83

Table of Contents Feed for the Digital Edition of Food Protection Trends - February 2009

Food Protection Trends - February 2009 Contents Sustaining Members Perspectives from Your President Commentary from the Executive Director Assuring the Safety of Not-Ready-to-Eat (NRTE) Products: Industry Guidelines for Validation of Consumer Cooking Instructions Cooking Food Safely with Microwave Ovens: Challenges for the Food Industry Special Interest Series: Newly Developed Workshop Series on “Molecular Methods in Food Microbiology” 2009–2010 Secretary Election Abstracts – IAFP’s Fourth European Symposium on Food Safety Audiovisual Library Audiovisual Library Order Form New Members What’s Happening in Food Safety Industry Products IAFP 2009: Networking Opportunities IAFP 2009: General Information IAFP 2009: Registration Form Coming Events Advertising Index Journal of Food Protection Table of Contents Booklet Order Form Membership Application

Food Protection Trends - February 2009

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