FAFP Connect ions Page 1

Flor ida Associat ion for Food Protect ion Our Mission: To provide Food Safety Professionals worldwide with a forum to exchange information on protecting the food

supply.

Summer 2016 Issue

FA F P C O N N E C T I O N S Inside this Issue:

Food Safety Focus 1-3

Member Spotlight 4

Scholarships and Awards 5

Regulatory Affects 6

Education and Training 7

Happenings and Events 8

New Members/Sponsors 9

President –Anthony R. Febbraro,

Micrōbica Laboratory Partners

President-Elect –Sherrod Bos-

tocky, Red Robin Restaurants

Vice President –Tom O’Brien,

Darden Restaurants

Treasurer –Rick Barney , SE

Grocers

Secretary –Michelle Danyluk

PhD, University of Florida

Past President –Marjorie Jones

NSF

Directors

Zeb Blanton, SGS North Ameri-

ca

Tim Westbrook, Publix Super

Markets

Erik Montanez, SE Grocers

Vanessa Cranford, Denny’s Inc.

Keith Schneider, PhD, Universi-

ty of Florida

Faith Holcom, Publix Super

Markets

Jennifer Haynes, Disney

Affiliate Representative—

Peter Hibbard, HCS LLC

Directors at Large—

Anna Wiand, Gray-Robinson

Diane Kelsch, FDA

Mike Nolan, SCS Food Safety

Newsletter Editor— Jamie Irwin, Whole Foods

Food Safety Focus

CHARTING NEW

DIRECTIONS IN

FOOD RECYCLING

AND DONATIONS By

Anna M. Wiand, Esq.

Food Law Department

In 2014, 17.5 million American households

were food insecure. In contrast, over 30 mil-

lion tons of food goes to waste each year in the

United States. Food establishments through-

out the country can help alleviate these issues

by developing food donation programs. Do-

nating edible, but unsaleable, food product

diverts food waste from landfills and puts food

on the table for families in need.

Although Florida laws encourage food dona-

tions and recycling of commercial organic

products, recycling is not mandatory in Flori-

da.1 Instead, there are reporting requirements

for governmental entities but generally, re-

sponsibility for a recycling program is delegat-

ed to the county government. Additionally,

recycling efforts in Florida tend to focus more

on traditionally recycled materials, such as

yard waste, plastics, paper and glass, not on

food or other organic products. Nevertheless,

the Florida Department of Environmental Pro-

tection provides guidance on composting and

organics recycling.2

Florida’s Composting/Organics Recycling

Program focus on “the production and use of

compost made from solid waste, and on source

-separated organic processing facili-

ties.” 3 However, as demonstrated by

the Program’s website, its focus is on

regulating organic recycling and par-

ticularly yard waste, rather than man-

dating recycling like other states.

The statics on food waste in the Unit-

ed States demonstrate the pressing

need for the food industry to consider

avenues to limit their annual food

waste. One often overlooked method

of combating this problem is food

donations. Donating edible, but un-

saleable food product allows food

service operations to help the hungry

while decreasing the amount of food

waste produced. Unfortunately, food

donations have been historically

hampered by donors’ concerns about

liability from injuries and death

caused by foodborne illnesses. How-

ever, both federal and state laws pro-

vide liability protection for good

faith food donations.

Federal Law: Bill Emerson Good

Samaritan Food Donation Act (42

U.S.C. § 1791)

To combat donors’ liability concerns,

the Bill Emerson Good Samaritan

Food Donation Act (“Act”) was

signed into law in 1996. The Act

promotes food donations by limiting

the liability of donors and recipient

nonprofit organizations to instances

of gross negligence or intentional

misconduct. Absent intentional mis-

conduct or gross negligence, persons

and organizations involved in good

faith food

(Continued on page 2)

FAFP Connect ions Page 2

donation efforts are shielded from

criminal and civil liability for damag-

es arising out of issues with the na-

ture, age, packaging or condition of

wholesome food or fit grocery prod-

ucts received as donations.

Generally, the Act affords protection

when: (1) the donated items are ei-

ther “apparently wholesome food” or

“apparently fit grocery products;” (2)

the covered party donates the items

in good faith; (3) the donation is

made to a nonprofit organization; and

(4) the nonprofit distributes the do-

nated items to needy individuals.

The Act defines “apparently whole-

some food” as “food that meets all

quality and labeling standards im-

posed by Federal, State, and local

laws and regulations even though the

food may not be readily marketable

due to appearance, age, freshness,

grade, size, surplus, or other condi-

tions.”4 The Act also covers “food”

which is broadly defined as “any

raw, cooked, processed, or prepared

edible substance, ice, beverage, or

ingredient used or intended for use in

whole or in part for human consump-

tion.”5 Thus, generally, if the donat-

ed product is meant to be eaten, it is

covered.6

The Act provides protection from

liability for persons involved in good

faith donation activities.7 Under the

Act, to “donate” means to “give

without requiring anything of mone-

tary value from the recipient” and

includes a donation from one non-

profit to another even if the donor

organization charges a nominal fee to

the donee organization, as long as the

final recipient is not required to give

anything of monetary value.8 The

Act does not define “good faith”;

however, it generally is considered to

require honesty or sincerity of inten-

tion and observance of reasonable

commercial standards.9

The parties protected by the Act

include a “nonprofit organization”

and a “person.” The Act defines

“nonprofit organization” as an enti-

ty that is operating for religious,

educational or charitable purposes

and “does not provide net earnings

to, or operate in any other manner

that inures to the benefit of, any

officer, employee, or shareholder of

the entity.”10 A “person” is very

broadly defined by the Act to in-

clude an “individual, corporation,

partnership, organization, associa-

tion, or governmental entity, in-

cluding a retail grocer, wholesaler,

hotel, motel, manufacturer, restau-

rant, caterer, farmer, and nonprofit

food distributor or hospital” and

even specifically protects officials

or other representatives one of the

enumerated entities.11

In some instances the Act extends

protection from civil and criminal

liability to the donation of products

that may not meet all “quality and

labeling standards imposed by Fed-

eral, State, and local laws and regu-

lations.” In particular, the partial

compliance provision, Section 1791

(e), allows for the donation of oth-

erwise edible and wholesome items

with flaws like open or broken

packaging, missing or damaged

labels, or items that must be

washed, trimmed or otherwise

cleaned before they can be provid-

ed to the ultimate recipients.

To comply with the partial compli-

ance provision, the donor and the

recipient nonprofit organization

must follow three steps. First, the

donor must inform the recipient

nonprofit organization of the non-

conforming nature of the food.

Next, recipient nonprofit organiza-

tion must agree to recondition the

food. Finally, the recipient non-

profit organization must know the

standards for reconditioning the

food.

Florida Law: Food Donation Pro-

tections

In addition to the Bill Emerson

Good Samaritan Food Donation

Act, most states have adopted simi-

lar Good Samaritan protections for

food donors.12 Florida is no ex-

ception. The Florida provisions

limiting liability for food donors are

found in Fla. Stat. § 768.136

(2016). In particular, section

768.136(2) provides:

A good faith donor or gleaner

of any canned or perishable

food, apparently fit for human

consumption, to a bona fide

charitable or nonprofit organi-

zation for free distribution

shall not be subject to criminal

penalty or civil damages aris-

ing from the condition of the

food, unless an injury is

caused by the gross negli-

gence, recklessness, or inten-

tional misconduct of the donor

or gleaner.13

The statute defines a donor as:

a person, business, organiza-

tion, or institution, . . . which

owns, rents, leases, or oper-

ates . . . [a]ny building, vehi-

cle, place, or structure, or any

room or division in a building,

vehicle, place, or structure,

that is maintained and operat-

ed as a place where food is

regularly prepared, served, or

sold for immediate consump-

tion on or in the vicinity of the

premises;

or to be called for or taken out

by customers; or to be deliv-

ered to factories, construction

camps, airlines, locations

where catered events are being

held, and other similar loca-

tions for consumption at any

place.14

(Continued on page 3)

FAFP Connect ions Page 3

The statute extends protection to rep-

resentatives or volunteers acting on

behalf of a bona fide charitable or

nonprofit organization that provide

services including transporting per-

ishable food from the good faith do-

nor.15

Additionally, the Florida Department

of Agriculture and Consumer Ser-

vices’ Food Recovery Resource

Guide provides guidance on charity

food donations.16 In particular, food

service professionals are encouraged

to “donate excess prepared food from

restaurants, school cafeterias or ca-

tered events.”17 Given this guidance

and the protections afforded under

both state and federal law, food dona-

tions are a viable option for members

of the food industry to explore to de-

crease their food waste.

Although the federal Bill Emerson

Good Samaritan Food Donation Act

and the Florida law provide protec-

tion to food donors, food establish-

ments should closely review state and

local law and contact state or local

regulators for guidance before imple-

menting a food donation program.

This is particularly important be-

cause, as a general matter, the Good

Samaritan laws do not alter or super-

sede state or local health regula-

tions.18 Furthermore, local regulators

may be able to assist food establish-

ments seeking a suitable donee or-

ganization.

Anna M. Wiand, Esq. is an associ-

ate with GrayRobinson’s Nationwide

Food Law Department, a group of

lawyers and consultants with exten-

sive experience in all aspects of food

law regulation, licensing, compliance

and representation. If you have fur-

ther questions about food donation

options please contact Anna at an-

na.wiand@gray-robinson.com or 813

-273-5000.

REFERENCES

1 Recycling is mandatory in California, in

fact, since April 1, 2016, California busi-

nesses that generate eight cubic yards of

organic waste per week are required to ar-

range for organic waste recycling services.

This mandatory recycling responsibility

includes food waste produced by restaurants

and other food establishments. See CalRe-

cycle, Mandatory Commercial Organics

Recycling (MORe), http://

www.calrecycle.ca.gov/recycle/

commercial/organics/ (last visited July 29,

2016).

2 Florida Department of Environmental

Protection, Composting/Organics Recy-

cling, http://www.dep.state.fl.us/waste/

categories/solid_waste/pages/

composting.htm (last visited July 28, 2016).

3 Florida Department of Environmental

Protection, Composting/Organics Recy-

cling, http://www.dep.state.fl.us/waste/

categories/solid_waste/pages/

composting.htm (last visited July 28, 2016).

4 42 U.S.C. § 1791(b)(2) (2015).

5 42 U.S.C. § 1791(b)(4) (2015).

6 The Act also protects the donation of

“grocery products” including non-food

products like paper plates and cleaning

supplies.

7 42 U.S.C. § 1791(c) (2015).

8 42 U.S.C. § 1791(b)(3) (2015).

9 See generally Black’s Law Dictionary 307

(2nd pocket ed. 2001); see also R.R.

Comm’n of Texas v. Gulf Energy Expl.

Corp., No. 14-0534, 2016 WL 363771, at

*5–7 (Tex. 2016) (discussing good faith in

the context of a good faith defense).

10 42 U.S.C. § 1791(9) (2015).

11 42 U.S.C. § 1791(10) (2015).

12 For example, California food donation

efforts are guided by Section 114433 of the

California Retail Food Code, Section

1714.25(a) of the California Civil Code,

and Section 58505 of the California Food

and Agriculture Code. Each of these

provisions limits the liability of the

donating entity for damages and inju-

ries resulting from the donation activi-

ty.

In Texas, the state Good Faith Donor

Act, Tex. Civ. Prac. & Rem. Code Ann.

§ 76.001 et. seq. (2015), protects food donors from liability. However, section

228.83 of the Texas Food Establishment Reg-

ulations provides food donation requirements

that ensure food safety. 25 Tex. Admin.

Code § 228.83(2016). For example, this

provision provides specific guidance for the

donation of time/temperature control for safe-

ty food, like prepare meals, and requires that

donated foods are “labeled with the name of

the food, the source of the food, and the date

of preparation.” Id. at § 228.83(b) & (c).

Similarly, in Illinois, the Illinois Good Sa-

maritan Food Donor Act, 745 Ill. Comp. Stat.

Ann. 50/1 et. seq. (2015), limits the liability

of the donating entity for damages and inju-

ries resulting from the food donation activity.

A notable nuance in the Illinois Good Samar-

itan Food Donor Act is that protection from

liability is limited to specified types of do-

nors. Id. at 50/3(a). Protected donors include

food retailers, like restaurants and “any other

person (if that other person donates food that

has been inspected by either a State or federal

authority and has not been altered after that

inspection).” Id. at 50/3(a).

13 Fla. Stat. Ann. § 768.136(2).

14 Fla. Stat. Ann. § 768.136(1)(a).

15 See Fla. Stat. Ann. § 768.136(3).

16 Florida’s Food Recovery Resource Guide

provides a brief background of the food re-

covery effort in Florida and contains a food

recovery resource list with contact infor-

mation for food recovery entities and food

banks throughout the state. See generally

Florida Department of Agriculture and Con-

sumer Services, Florida’s Food Recovery

Resource Guide, http://

freshfromflorida.s3.amazonaws.com/P-

01366.pdf (last visited July 29, 2016).

17 Florida Department of Agriculture and

Consumer Services, Florida’s Food Recovery

Resource Guide, http://

freshfromflorida.s3.amazonaws.com/P-

01366.pdf (last visited July 29, 2016).

18 For example, Bill Emerson Good Samari-

tan Food Donation Act provides “Nothing in

this section shall be construed to supersede

State or local health regulations.” 42 U.S.C.

§ 1791(f) (2015).

FAFP Connect ions Page 4

Get To Know this issue’s FAFP

Spotlight Member :

Tom O’Brien

We are pleased to present the

Summer 2016 FAFP Spotlight

Member –Tom O’Brien, Sr. Total

Quality Manager at Darden.

How are you involved in FAFP?

I’ve been actively involved with

FAFP since 2008 when I moved

to Florida and currently serve as

Vice President.

How did you get started in food

safety?

I began my career in food safety

working at a pickle company

while in high school.

They made (and still make) the

best pickles, however, I remember

it came at a great cost going home

every day with really pickled fin-

gers and toes... As a Biological

Science major and working for a

dinner theatre and at a sand-

wich chain, food safety always

seemed fascinating to me. Little

did I know at that point it would

turn out to be a career… Upon

graduating from college, I worked

in sales for a couple of years and

was given an opportunity with the

South Dakota Department of

Health inspecting Healthcare

Facilities. After a few years, I

wanted to focus on retail food

safety and was fortunate to be

able to work for the City of

Sioux Falls South Dakota as an

Environmental Health Specialist.

I ended up meeting a gentlemen

that worked as a QA Manager

for a restaurant company and

thought how cool would it be to

have a job like his. In 2007

Darden gave me an opportunity

to be a Total Quality Manager

supporting food safety and quali-

ty for many of our restaurants.

Currently I am a Sr. Total Quali-

ty Manager on our supply side

team working with land based

proteins, dairy, along with sever-

al other food categories.

What do you like most about

your job?

Working together with so many

types of disciplines. There are

new challenges and opportuni-

ties every day and I enjoy bring-

ing people together to make a

positive difference.

What insight would you share

with new food safety profes-

sionals and students?

Set short and long term goals for

yourself, be flexible, and most

importantly “listen.”

What do you like

to do in your spare time?

In my spare time I enjoy spending

time with my family, playing am-

ateur baseball, and coaching.

Thank you, Tom!

Member Spotlight

Food safety always

seemed fascinating

to me. Little did I

know at that point it

would turn out to be

a career…

SAVE THE DATE!

The next luncheon will be

11/30/2016 at the Whole Foods

Market Regional Office in

Ft. Lauderdale.

Become a Member of FAFP

Who Can Join? The Florida As-

sociation for Food Protection is

looking for professionals to join

us in enhancing the level of edu-

cation, service and commitment

for Food Safety Officials in In-

dustry, Government and Academ-

ia within the State of Florida.

Benefits of Joining: Membership

demonstrates your support and

commitment to promoting food

safety in Florida. The Association

helps develop procedures, new

legislation, ideas and methods.

Membership allows us to educate

food safety professionals in all

areas, advancing knowledge and

awareness of safe food handling.

Attend our regional meetings to

learn the latest in the industry and

meet fellow professionals.

How Can You Join? Simply sub-

mit the application with member-

ship dues for the first year.

Please contact us for more infor-

mation or visit our website at

www.fafp.net.

FAFP Connect ions Page 5

SCHOLARSHIPS AND AWARDS

In fall 2016, FAFP awarded three

students the FAFP IAFP Travel

Grant. These students were award-

ed for their academic achievement

and advancement to food safety.

They were each awarded a $1000

grant for attending IAFP where

they presented their work at the

meeting.

Zeynal Topalcengiz A UF PhD graduate working on

validation of produce safety met-

rics. Zeynal has attend-

ed IAFP annual meetings

and FAFP Annual Educational

Conference as an active member.

He has already submitted an ab-

stract in title of “Survival

of STEC and Salmonella Sero-

types in Florida Animal Feces.”

The abstract was accepted and he

presented at IAFP 2016 annual

meeting. In the picture above he is

at IAFP presenting his recent

findings on produce safety. This

student demonstrates a significant

motivation to the advancement of

his career beyond applying for this

grant in his accomplishments.

Ying Fan A UF MS student in the department

of Food Science and Human Nutri-

tion at the University of Florida

since 2015 under Dr. Anita Wright.

Her research is applying a novel

chemical agent, namely chitosan,

against Salmonella in agricultural

water and on the surface of produce

as a non-toxic and environmental-

friendly sanitary practice compared

to chlorine disinfectants.

The results of this work was pre-

sented during the IAFP 2016 annual

meeting. Ying has worked as a tu-

tor in the office of academic sup-

port and also a teaching assistant in

a Microbiology course. She also

served as a judge in the food sci-

ence state event.

Ying has plans to continue with her

PhD studies in the fall with a focus

on safety and quality in aquaponics

systems.

Shuang Wu Shuang is a UF PhD student

currently working on her

research project of

“Studying Pathogen Surviv-

al in Commercial Cookie

Dough Products and Detec-

tion of Food-

borne Pathogens in Cookie

Dough”.

Shuang has had 5 presenta-

tions at the International As-

sociation for Food Protec-

tion IAFP annual meetings,

and 4 poster presentations at

the FAFP annual meetings

as well as 3 presentations in

regional meetings since

2013. Additionally, Shuang

got selected as a top 10 fi-

nalist of IAFP 2014 Devel-

oping Scientist Competition

and was the recipient of

FAFP Academic Scholar-

ship in 2015.

Shuang presented her ab-

stract on validating multiple

detection methods for food-

borne pathogens in cookie

dough, at the IAFP 2016

Annual Meeting.

Left to Right: Vanessa Cranford, Zeynal Topalcengiz, Michelle Danyluk.

Left to Right: Vanessa Cranford, Ying Fan.

On behalf of the FAFP

Board, we congratulate

these students on their aca-

demic achievements as well

as being the FAFP IAFP

Travel Grant recipients.

Congratulations!

FAFP Connect ions Page 6

The U.S. Food and Drug Administra-

tion finalized a new food safety rule

under the landmark, bipartisan FDA

Food Safety Modernization Act

(FSMA) that will help to prevent

wide-scale public health harm by re-

quiring companies in the United

States and abroad to take steps to pre-

vent intentional adulteration of the

food supply. While such acts are un-

likely to occur, the new rule advances

mitigation strategies to further protect

the food supply.

Under the new rule, both domestic

and foreign food facilities, for the

first time, are required to complete

and maintain a written food defense

plan that assesses their potential vul-

nerabilities to deliberate contamina-

tion where the intent is to cause wide

-scale public health harm. Facilities

now have to identify and implement

mitigation strategies to address these

vulnerabilities, establish food defense

monitoring procedures and corrective

actions, verify that the system is

working, ensure that personnel as-

signed to these areas receive appro-

priate training and maintain certain

records.

“the final rule on intentional adultera-

tion will further strengthen the safety

of an increasingly global and com-

plex food supply,” said Stephen Os-

troff, M.D., incoming deputy com-

missioner for foods and veterinary

medicine, FDA. “The rule will work

in concert with other components of

FSMA by preventing food safety

problems before they occur.”

The rule was proposed in December

2013 and takes into consideration

more than 200 comments submitted

by the food industry, government

regulatory partners, consumer advo-

cates and others.

The FDA is committed to working

with both industry and its state, local

and tribal partners to ensure effective

implementation of this new rule. Im-

plementation of the Intentional Adul-

teration rule and all FSMA final rules

will require partnership, education,

and training. The FDA and others

will provide industry with valuable

tools to make compliance with the

final rules easier, such as guidances,

training courses and a technical assis-

tance center.

Food manufacturers are required to

comply with the new regulation with-

in three to five years after publication

of the final rule, depending on the

size of the business.

The FDA has now finalized all seven

major rules that implement the core

of FSMA. The Intentional Adultera-

tion final rule builds on

the Preventive Controls rules for hu-

man food and animal food,

the Produce Safety rule, Foreign Sup-

plier Verification Program

rule, Accreditation of Third-Party

Certification rule and the rule

onSanitary Transportation of Human

and Animal Food. These seven rules

will work together to systemically

strengthen the food safety system and

better protect public health.

May 26, 2016

REGULATORY AFFECTS

http://www.fda.gov/NewsEvents/

Newsroom/PressAnnouncements/

ucm503586.htm

FDA Changes to the Nutrition

Facts Label FDA has issued final changes to

update the Nutrition Facts label to

reflect the latest scientific infor-

mation, including the link be-

tween diet and chronic diseases.

The current label is more than 20

years old and major new changes

include: modifying the list of re-

quired nutrients that must be de-

clared on the label, updating serv-

ing size requirements, and provid-

ing a refreshed design. Manufac-

turers will need to use the new

label format by July 26, 2018.

However, manufacturers with less

than $10 million in annual food

sales will have an additional year

to comply. For more information,

please visit the FDA website at:

www.fda.gov

FAFP Connect ions Page 7

IAFP

The IAFP Annual Meeting was

held July 31- August 3 in St. Lou-

is, Missouri. There was an impres-

sive schedule of presentations de-

livered by worldwide speakers

that addressed topics related to

foodborne pathogens, food laws,

allergens, food toxicology, sanita-

tion, regulations, and risk assess-

ment. There were more than 90

scientific sessions and networking

opportunities with food safety

professionals from around the

globe which offered additional

learning as well.

IAFP awarded FAFP the C. B.

Shogren Memorial Award which

is given to the Affiliate demon-

strating exceptional overall

achievement in promoting the

mission of the International Asso-

ciation for Food Protection. The

award consists of a plaque and a

$500 honorarium sponsored by

the International Association for

Food Protection.

Florida was chosen as the site for

the IAFP 2017 meeting which will

take place July 9 – 12, 2017 at the

Tampa Convention Center. So

mark your calendars and plan now

to attend IAFP 2017, the leading

food safety conference! Don’t

miss this chance to be among the

thousands of dedicated food safety

professionals who attend this con-

ference each year.

IAFP Silent Auction Winner

Palmer A. Orlandi, Ph.D., won a wooden name plate for his desk do-

nated by FAFP to the IAFP silent auction in St. Louis.

The plate was hand crafted by Mike Nolan, FAFP Director at Large.

Left to Right: Michelle Danyluk, Peter Hibbard, Marjorie Jones, Vanessa Cranford accepting the 2015 Shogren Award.

FAFP on receiving the

C.B. Shogren Award

FAFP Connect ions Page 8

HAPPENINGS AND EVENTS

FAFP held its Quarterly Luncheon on Wednesday, July 20, 2016 at Sodexo in Altamonte Springs, FL

Over 30 people attending enjoyed informative presentations and interactive discussions focusing on food al-

lergens, labeling and Importing. A great venue was provided by Sherrod Bostocky and an excellent lunch

provided by Tom O’Brien from LongHorn Steakhouse

Mark Molter—Applied Data Corporation FDA Nutritional Menu Labeling Law. Overview of Menu La-

beling Law – Background on regulation – The who, what, where, when and why’s of regulation • Look at how

retailers are meeting the new law with technology. Mr. Molter presented a comprehensive approach to label-

ing that included both the producer and suppliers and how changes can impact the final retailer.

Larry Clement—VP Mérieux NutriSciences FDA detained Food Products. Mr. Clement walked us through

the processes that initiate an FDA Import Alert, the various documents required, testing and final documenta-

tion for release. It was an educational process for those not aware of the controls that are in place to protect

the food supply.

Ivy Cho—Romer Labs Food Allergen Testing Methods and Controls –This talk introduced the big 8 aller-

gens, but also described particular health effects. From there the focus was on regulatory changes and re-

quirements –you can no longer just say ‘contains’ a certain food group. We reviewed that health impact is

dependent on the dose and is person specific. Finally we reviewed the various testing methods and their ef-

fectiveness in verifying food contact surface cleanliness.

Roy Costa—Environmental Health Associates Is the Food Industry Doing Enough to Control Allergens?

We gained from extensive experiences of Mr. Costa who focused on: Allergen preventive controls link to haz-

ard analysis; Required food allergen preventive controls; Allergen cross-contact prevention; Allergen label

review; Allergen preventive controls options.

We wish to express our sincere thanks for our speakers’ time and efforts to make this

another great Luncheon!

NEW! -If you missed our luncheon, you can review the speaker presentations at www.fafp.net

FAFP Connect ions Page 9

Our Valued Corporate Sponsors Please support our sponsors. Their support allows us to bring you the

high level of education and information on our webpage, luncheons,

newsletter and Annual Education Conference.

Gold Corporate Sponsors Chemstar

D L Newslow & Associates, Inc.

Ecolab/Kay Chemicals

Gregory Pest Solutions

IEH Laboratories & Consulting

McCall Service/Copesan

Orkin Commercial Services

Procter & Gamble Professional

Publix Super Markets, Inc.

Sani Professional

Sealed Air, Diversey Care

SGS United States Testing Company

Southeastern Grocers, Inc.

Bronze Corporate Sponsor Advanced Fresh Concepts

ASI International

D L Newslow & Associates, Inc.

Duda Farm Fresh Foods

Florida Restaurant & Lodging Association

Hospitality Resource Supply, Inc.

Micrōbica Laboratory Partners

NSF International

SCS Food Safety

The Steritech Group, Inc.

If you are interested in being a Corporate Sponsor, please contact

Zeb Blanton, Jr., P.O. Box 160032, Altamonte Springs, FL, 32716,

(407) 682-4720 or by e-mail zeb.blanton@sgs.com.

Elizabeth Beshearse, University of

Florida

Nolan Blackwelder, Publix

Jeannie Cooper-Simmers, Hospi-

tality Resource Supply, Inc.

Michael Denton, Tropical Nut &

Fruit Co.

Mike Dubnick, Sealed Air, Diver-

sey Care

Brian Edwards, DeltaTrak, Inc.

Ying Fan, University of Florida

David Fried, Florida State Univer-

sity

Bill Goga, Southeastern Grocers

Cody Herndon, Publix

Amy Jones, University of Florida

Dawn Langhoff, Sysco

Jessica Lepper, University of Flori-

da

Jason Mack, Gregory Pest Solu-

tions

Malka Madkholkar

Gary Monts, Gregory Pest Solu-

tions

Sarah Potter, University of Florida

Alana Robinson, Red Lobster

Ruth Romero

Suzanne Sahr, Offshore Seafood

Co.

Jason Scheffler, University of Flor-

ida

Cliff Tews, SaniProfessional

Mark Van Ostenbridge, Gregory

Pest Solutions

Anna Wiand, Gray-Robinson

Lauren Wilbanks, Merieux Nu-

triSciences