Food Protection Trends - November/December 2024 - 493

COMMITTEE AND PROFESSIONAL
DEVELOPMENT GROUP MINUTES
Recommendations to the Executive Board:
1. Recommend to the Board that Govindaraj Dev Kumar, University of
Georgia, be approved as Vice Chair of the PDG.
2. Consider returning the PDG meeting to a 2-hour meeting instead of a
90-minute meeting.
3. PDG Members support the continued implementation of the breakout
portion of the meeting, and therefore, would like the Board to
consider the room configuration for the PDG meeting. Roundtables
with areas to move around would be beneficial.
Next Meeting Date: July 27, 2025, Cleveland, Ohio.
Meeting Adjourned: 4:30 p.m. Pacific Time.
Chairperson Name: Enrique Garcia
HACCP Utilization and Food Safety Systems PDG
Attendees: Bala Kottapalli (Chair), Lone Jespersen (Vice Chair), Manita
Adhikari, Fernando Avelleyra, Brita Ball, Robert Barlow, Al Baroudi, Richelle
Beverly, Tejas Bhatt, Micah Black, Maryam Blythe, Deborah Briesmeister,
Donna Lynn Browne, Martin Bucknavage, Kristin Butler, Michael
Ciaramella, Andrew Clarke, Jayita De, James Doyle, Doreen Edebe, Clare
Edgar, Natoavina Faliarizao, Neal Fredrickson, Sid Fuller, Randal Garrett,
Thomas Groves, Sam Hadden, John Henry Hanlin, Ruben Hernandez, Riya
Hooda, Cindy Jiang, Melissa Joaquin, Patrick Kachelmeier, Veeramani
Karuppuchamy, Sharmeen Khan, Arshpreet Kaur Khattra, Minho Kim,
Jon Kimble, Kathy Knutson, Cynthia Kompus Bradley, Pratiksha Kotkar,
Eric Krause, Kajam Kunarajasingam, William Lachowsky, Laurent Lagos
Mendoza, Pascale-Valerie Lett, Vickie Lewandowski, Xinhui Li, Sumin Li,
Patrick Logan, Cynthia Mangione, Yvonne Masters, Fabien Matsiko, Eric
Moore, Steven Murphy, Linda Nadeem, Claudia Narvaez, Mehran Niazi,
Rocio Nunez, Adeniyi Odugbemi, Mangesh Palekar, Suraya Rahman Papri,
Kavita Patil, Amanda Philyaw Perez, Gabriella Pinto, Grishma Prabhukhot,
Travis Sananikone, Arnab Sarkar, Nic Sharman, David Singer, Malavika
Sinha, Calvin Slaughter, Erin Slutz, Satori Smith, Kaitlin Smith, Daniele
Sohier, Matthew Stasiewicz, Stacy Stoltenberg, Yuan Su, Ross Travis, Aljosa
Trmcic, Claire Umstead, Becky Unwer, Carol Wallace, Jason Wan, Lisa Wang,
Benjamin Warren, Tom Weaver, Jason White, Clare Winkel, Anett Winkler.
Number of Attendees: 90.
Meeting Called to Order: Sunday, July 14, 2024, 2:00 p.m. Pacific Time.
Minutes Recording Secretary: Laurent C. Lagos Mendoza.
Old Business: Chair Bala Kottapalli welcomed attendees and reviewed the
meeting agenda. Bala provided an update on the Board meeting highlights
to the PDG. The major points were as follows: This year there will be more
than 3300 attendees and IAFP membership is at its highest level ever at
4577 members. Encourage PDGs to organize webinars or webinar series
throughout the year. In addition, the Executive Board encouraged to
organize webinar on relevant topics to PDG. The Board also encouraged
members to get actively involved in committees and the path to register is
to click the link: www.foodprotection.org/get-involved/
Adoption of 2023 PDG Minutes: Minutes from the 2023 meeting were tabled
for comments or edits. Motion to adopt the minutes was proposed by Bala
Kottapalli and was seconded by Dr. Al Baroundi (Cheesecake Factory) and
Nic Sharman (Didcot). Minutes adopted (there were no edits).
New Business: Professor Carol Wallace performed a poll for HACCP health
check questions and the following were the results: In your experience how
much time is spent on hazard analysis when developing a HACCP plan?
Results: > 20 hours (33%) > 10-20 hours (20%) > 5-10 (38%). How confident
were you that the correct CCPs and control parameters has been identified
and put into place? Results: Not at all confident (3%) Not very confident
(10%) Neutral (13%), Quite confident (56%). How frequent are HACCP
reviews in your company/previous experience? Results: 1-2 years (87%)
>2-3 years (13%) >3-4 years (0%) >4-5 years (0%), > 5 years (0%). How long
does a HACCP review take? Results: 0-2 (0%), >2-5 hours (41%), >5-10
hours (24%), >10-20 hours (17%), >20 hours (17%).
HACCP PDG Student Award-Bala went over the objectives of introducing
HACCP PDG Student award as well as the process for selecting the
abstracts and determining winners. Following are the details: Objective:
Recognize Students that have notable research that will have an impact to
the field of food Safety
Abstract Selection Process (Bala and Lone): Coordinate with IAFP to select
those scientific abstracts submitted by students in the area of Applied
Food Safety. Guidelines for selection will be adapted from https://iafp.
confex.com/iafp/2022/dsc.html. Round 1: Expert panel will review selected
scientific abstracts and recommend top 4.
Round 2: Expert Panel will review the top 4 and select the top 2 abstracts
based on consensus.
Winner notified, Winner to receive certificate, Winner(s) will present their
research at the Annual PDG meeting.
Congratulations to the winners:
1st Place: Gabriella Pinto, UIUC, Chicago, IL.
Using a flexible supply chain risk model for leafy greens to compare
tradeoffs between contamination variability, finished product testing, and
improved process controls.
2nd Place: Arshpreet Kaur Khattra, MSU, East Lansing, Michigan.
Impacts of Relative Humidity on Inactivation of Salmonella enterica and
Enterococcus faecium NRRL B-2354 on Dried Basil Leaves by Gaseous Ozone.
Discussion of IAFP 2025 symposium, roundtable, webinar proposals - 7
groups for discussion.
Group 1: (1) Bridging the gaps between plant and plant operators. (2)
Emerging risks. (3) Technology and risk assessment. (4) Understandable
format. (5) Seafood rules inspectors. (6) Produce hazard and controls
guidance. Group 2: (1) Risky pathogens, FDA document appendix 1 has
been changed and decision to lose hazard analysis. (2) They suggested in
things to do: Regulations. Group 3: (1) Online resources that are credible, so
people get the latest information. Group 4: (1) Seafood - new technologies,
and inspectors understanding (credible information). (2) Souvides and their
regulations (complicated) most facilities are exempt, and they recommend
HACCP, but no standards or regulatory structures. Group 5: (1) Awareness
with risk, moving around and exploring more options (they think time is
correct). (2) PDG focus on segregations in industries, food safety programs
(some companies are not tight together as a food safety system). (3)
Disconnect in the production side (lack of knowledge, and work with
outreaching education to industry.) Group 6: (1) Technology and properly
evaluating the risk and putting it in an understandable format. (2) HACCP
goals: (1) Food Safety Systems. (2) Management. (3) Dynamic system-up
to date. (4) Awareness of emerging risk (to what level do risks need to be
addressed, level of severity, best practices so far-history product in type).
PDG: regularly schedule interactions (teams, quarterly, industry specificfunction-risk,
online access portal.)
November/December Food Protection Trends 493
http://www.iafp.confex.com/iafp/2022/dsc.html http://www.iafp.confex.com/iafp/2022/dsc.html http://www.foodprotection.org/get-involved/
Food Protection Trends - November/December 2024

Table of Contents for the Digital Edition of Food Protection Trends - November/December 2024
