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Council III | 2012 Biennial Meeting
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Conference Issues for the Council that you selected are listed below.
#
Issue
Submitter
001
Report - Hand Hygiene Committee
Katherine M.J. Swanson, Co-Chair
002
Disseminate the Outcome of 2010-2012 Hand Hygiene Committee
Katherine M.J. Swanson, Co-Chair
003
Clarification of Section 3-301.11(D) Preventing Contamination from Hands.
Cynthia Walker, MS, RS
004
Double glove use or glove changing in relation to handwashing
Maria DeLaruelle, Sanitarian
005
Clarify when handwashing is required before donning/changing gloves
Terry Levee
006
Re-create - Hand Hygiene Committee
Katherine M.J. Swanson, Co-Chair
007
Rationale for 100 degree F. hot water at hand sink.
Dale Yamnik, REHS, CP-FS
008
Addressing Nontyphoidal Salmonella in the FDA Food Code
Carol A. Selman, MPH
009
Report - ROP Committee (ROP 1)
Brian Nummer, Chair
010
ROP 2: Definitions for Reduced Oxygen Packaging
Brian Nummer Chair, Reduced Oxygen Packaging Committee
011
ROP 3: Sous Vide - Cook Chill Time and Temperature Control
Brian A. Nummer, Ph.D., Chair
012
ROP 4: Sous Vide and Cook Chill, pH and Temperature Control
Brian A. Nummer, Ph.D., Chair
013
ROP 5: Requirement to submit HACCP plan to regulatory authority
Brian A. Nummer, Ph.D., Chair
014
ROP 6: Updates to 2009 Food Code Annexes 2 and 3
Brian Nummer, Ph.D., Chair
015
Improving Ground Beef Food Safety in Restaurants and Food Service
Jay B. Wenther, Ph.D.
016
Separation of Non-Intact Meats from Whole-Muscle Cuts of the Same Type
Adam Inman
017
Thawing Vacuum Packaged Frozen Fish
Sean Dunleavy
018
Harmonize Time/Temperature Charts in Food Code with FSIS Guidance
Kristi Barlow
019
Final cooking temperature requirement for non-continuous cooking
David Martin
020
Reduced Minimum Temperature for Microwave Steam Cooking of Seafood
John J. Specchio, Ph.D.
021
Determining the Disposition of Refrigerated PHF (TCS food) above 5°C (41°F)
Jill Hollingsworth, DVM
022
Revision of the 2006 CFP Listeria Retail Guidelines
Kristina Barlow
023
Amend FDA Food Code Section 3-403-11(C)
John Marcy
024
Cleaning of Food Contact Surfaces between Raw Animal Foods
Adam Inman
025
Dual-step hand cleanse-sanitize protocol without water
Jim Mann
026
Expanded Use of Time Only as a Public Health Control
Catherine Adams Hutt
027
Food Guards
Thomas Johnson
028
Acrylamide Management in Retail Preparation of Processed Potato Products
Donna Garren, Ph.D.
029
Public Release of Food Allergy Resource Document
Nona Narvaez
030
Allergen Committee - Importance of Allergen Guidance to CFP Members
Jeffrey C. Lineberry, Executive Director
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