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-
[email protected] 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 [email protected].
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
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