Food Protection Trends - February 2010 - 129

WhAT’S hAPPENING IN FOOD SAFETY the number of suspect or misleading claims made online and the legal expense for obtaining prompt corrections are beyond the resources of 3-A SSI,” Rugh said. To assist processors, buyers or specifiers, 3-A SSI now provides a list of the entities it has contacted to request the removal of the 3-A Symbol or correction of false or misleading claims. The new resource is available on the 3-A SSI web site at www.3-a.org under ‘The 3-A Symbol’ or go directly to: http://www.3-a.org/symbol/ buyer_beware.html. 3-A SSI will update the listings periodically. 3-A SSI encourages those searching for food processing equipment that meets stringent criteria for sanitary design and fabrication to verify the equipment maintains authorization to display the 3-A Symbol. See the current list of authorized 3-A Symbol holders at: http://www. 3-a.org/symboI/3-a_ symbol-holders.pdf. ence. His development of the “Seek and Destroy” program of sanitation, equipment design and maintenance put him at the forefront of food safety in the industry. Additionally, he introduced a pasteurization step and a one-way product process through the plant in the 1980s and implemented one of the first plant HACCP programs in the 1990s. Mr. Butts also co-authored AMI’s Listeria Prevention and Control Program and is a regular and well-respected instructor. Mr. Butts has worked tirelessly on several AMI committees, serving as chairman of the Scientific Affairs Committee from 2001 to 2003. His scientific contributions to the industry are significant and he continues to lead training to ensure the promotion of food safety within the industry. “John’s scientific achievements extend well beyond his own resume and company,” said AMI President and CEO J. Patrick Boyle. “His efforts have had a profound effect on all members of our industry and their products. Those who know him marvel at his microbiological knowledge and his scientific generosity.” The American Meat Institute Foundation is a non-profit research, education and information foundation established by the American Meat Institute to study ways the meat and poultry industry can produce better, safer products and operate more efficiently. AMI represents the interests of packers and processors of beef, pork, lamb, veal and turkey products and their suppliers throughout North America. Together, AMI’s members produce 95 percent of the beef, pork, lamb and veal products and 70 percent of the turkey products in the United States. The Institute provides legislative, regulatory, public relations, technical, scientific and educational services to the meat and poultry packing and processing industry. New Food Safety Report Released from the National Restaurant Association oor personal hygiene is a leading cause of foodborne illness. That’s why every food handler on every shift needs to understand the importance of proper personal hygiene practices. Download the free report, “The Safe Path to Success,” from the National Restaurant Association. This is the report our industry is reading today, because it can help every operation recognize and avoid common barriers to food safety. Go to www.Serv. Safe.com/safereport to download the new white paper. P FMI Presents Award of Excellence to Food Industry Association Executives President Barbara McConnell ood Marketing Institute (FMI) recognized Barbara McConnell, president of the Food Industry Association Executives (FIAE) with an award of excellence for her leadership in promoting the food industry through the strength of state associations. FMI President and Chief Executive Officer Leslie G. Sarasin presented the award to Ms. McConnell at FIAE’s annual convention. “Barbara has worked tirelessly to make sure the state associations are kept up-to-date and are wellinformed about the industry’s most pressing issues,” said Ms. Sarasin. “She is an extremely popular and effective leader on behalf of the food industry.” Ms. McConnell has spent her lifetime helping others both in the private sector and through public service. She served two terms in the New Jersey State Assembly. She was the director of the New Jersey Division of Tax Appeals and was the first woman appointed to serve as Land O' Frost Vice President of Research John Butts Honored with American Meat Institute Foundation Scientific Achievement Award J ohn Butts, Ph.D., vice president of research at Land O’ Frost, was honored with the American Meat Institute Foundation (AMIF) Scientific Achievement Award. The award was presented during AMI’s International Meat, Poultry & Seafood Convention & Exposition, part of Worldwide Food Expo, Oct. 28–31, in Chicago, IL. Mr. Butts has been instrumental in promoting food safety efforts for all meat and poultry companies by embracing the philosophy that food safety should be a non-competitive issue. At every turn, Mr. Butts can be counted upon to share the benefit of his knowledge and experi- FEBRUARY 2010 | FOOD PROTECTION TRENDS

http://www.3-a.org http://www.3-a.org http://www.3-a.org http://www.3-a.org/symbol/buyer_beware.html http://www.3-a.org/symbol/buyer_beware.html http://www.ServSafe.com/safereport http://www.ServSafe.com/safereport http://www.3-a.org/symbol/3-a_symbol_holders.pdf http://www.3-a.org/symbol/3-a_symbol_holders.pdf

Food Protection Trends - February 2010

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