1. Conference for Food Protection Biannual Meeting Update Panel Discussion Susan Algeo, Tara Paster, George Zameska CASA May 14, 2014

2. Conference for Food Protection (CFP) www.foodprotect.org Provides a forum for partnership among regulators, industry, academia, professional organizations and consumers Provides opportunity to identify problems, formulate recommendations, and develop and implement practices that ensure food safety Challenges all groups involved in food production and monitoring to work together to enhance the quality of our food supply The Conference for Food Protection meets at least biennially to provide that forum

3. Councils Council I –Laws and Regulations Council II –Administration, Education, and Certification Council III –Science and Technology

4. Council Membership Each council comprised of 22 members –Industry –State and Local regulatory agencies –Academia –Consumer Advisors and Consultants –FDA –USDA –CDC

5. How It Works Submit issues Councils debate Delegates vote CFP Executive Board

6. Hot Topics One day workshop –Seafood Trends –Sustainability –Import Demands –Supply Source and Development –Fraud and Safety –Species Hazards and Disease

7. Hot Topics Council I –Allergen Separation –Sore Throat with Fever –Ice Machines –Imminent Health Hazards

8. Hot Topics Council II –Align Competency of Inspectors (8-402.10) with Standard 2 –Employee Food Safety Training Committee –FPMMC 4 ISO/IEC 17024-2012 as an Option to CFP Standards –Demonstration of Knowledge Committee

9. Hot Topics Council III - Accepted As Submitted III-001 - Report - Emergency Action Plan (EAP) Committee III-002 EAP 2 - Emergency Action Plan for Retail Food Establishments III-004 - Report - Time as a Public Health Control (TPHC) Committee III-005 - TPHC 2 - Foods Starting at Room Temperature and Held Using TPHC III-006 - TPHC 3 - Foods Needing More Research for Using TPHC III-007 - Report - Listeria Retail Guidelines Committee III-009 - Report - Hand Hygiene Committee (HHC )

10. Hot Topics Council III Accepted as Amended III-008 - Re-Create - Listeria Retail Guidelines Committee III-011 - Re-create - Hand Hygiene Committee (HHC) III-014 - Amend the water temperature requirement of handwashing sinks III-021 - Reduced Minimum Temperature for Microwave Steam Cooking of Seafood III-022 - When partial cooking is actually incubation III-028 - Salmonella as a reportable illness (as opposed to Salmonella Typhi and NTS) III-030 - Designating certain cheeses non-time/temperature control for safety foods

11. Hot Topics Council III No Action Items III-003 - EAP 3 - Time/Temperature Chart for Emergency Situations III-010 - HHC-3 Recommended Foodservice Glove Language Changes to the Food Code III-012 - Establish a Standard for Handwashing Effectiveness III-013 - Establish Foundational Hand Hygiene Definitions III-015 - Lower Handwash Water Temperature Minimum III-016 - Hand Drying With Disposable Paper Toweling III-017 - Hand Cleanse-Sanitize Protocol Not Requiring Running Water III-018 - Clarify hand washing requirement when donning gloves III-019 - Clarify hand washing requirement switching from raw to ready-to-eat foods

12. Hot Topics Council III No Actions Items III-020 - Double Barrier Gloving Exception III-023 - Amend Food Code - Consistency with FSIS Cooking Temperatures III-024 - Create Committee for Raw and Undercooked Meat and Poultry Products III-025 - Create Committee for Safe Cooking and Preparation of Rotisserie Chicken III-026 - Potable Ice III-027 - Chemicals for Treating Fruits and Vegetables III-029 - Seasoned Cast Iron I-018 - Amend Food Code - Prevention of Food Allergen Cross-Contac t

13. Hot Topics Council III No Actions Items III-020 - Double Barrier Gloving Exception III-023 - Amend Food Code - Consistency with FSIS Cooking Temperatures III-024 - Create Committee for Raw and Undercooked Meat and Poultry Products III-025 - Create Committee for Safe Cooking and Preparation of Rotisserie Chicken III-026 - Potable Ice III-027 - Chemicals for Treating Fruits and Vegetables III-029 - Seasoned Cast Iron I-018 - Amend Food Code - Prevention of Food Allergen Cross-Contac t

14. Hot Topics Council III No Actions Items III-020 - Double Barrier Gloving Exception III-023 - Amend Food Code - Consistency with FSIS Cooking Temperatures III-024 - Create Committee for Raw and Undercooked Meat and Poultry Products III-025 - Create Committee for Safe Cooking and Preparation of Rotisserie Chicken III-026 - Potable Ice III-027 - Chemicals for Treating Fruits and Vegetables III-029 - Seasoned Cast Iron I-018 - Amend Food Code - Prevention of Food Allergen Cross-Contac t

15. Get Involved

16. Submit issues Join a committee Next CFP biannual meeting –Boise, ID –April 16-20, 2016

17. Questions??? Thank you! Susan Algeo: susan.algeo@pastertraining.comsusan.algeo@pastertraining.com George Zameska: george.zameska@pastertraining.comgeorge.zameska@pastertraining.com Tara Paster: tara.paster@pastertraining.comtara.paster@pastertraining.com