Conference for Food Protection
Opening Page
Council I
Council II
Council III
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Foodprotect.org
Conference for Food Protection
2016 Biennial Meeting
Council III | 2016 Scribe Packet
CFP
Opening Page
Conference Issues for the Council that you selected are listed below.
#
Issue
Submitter
001
Report - Listeria Retail Guidelines (LRG) Committee
Tom Ford
002
LRG 2 - Approval of Listeria Retail Guidance Document
Tom Ford
003
Report - Hand Hygiene Committee (HHC)
Lori LeMaster
004
HHC 2 - Definition for “Hand Cleaning Compound”
Lori LeMaster
005
HHC 3 - Definition for “Antiseptic Hand Rub”
Lori LeMaster
006
HHC 4 - Recommendations to FDA
Lori LeMaster
007
Re-create Hand Hygiene Committee to review "When to Wash" (2-301.14)
Rob Green
008
Allowing Specified Use of Hand Antiseptic in Place of Handwashing
Adam Inman
009
Updating the Handwashing Procedure to Reflect Liquid/Foam Soaps
Adam Inman
010
Hand Cleanse-Sanitize Protocol Not Requiring Running Water
Jim Mann
011
Reduce risk of cross-contamination by hands.
Rob Green
012
Food Service Employees Not Meeting Hand Hygiene Timing Compliance Code
Zachary Eddy
013
Motion-Activated Handwashing Sinks
Rebecca Krzyzanowski
014
Bandage, Finger Cot, and Stall contamination
Rebecca Krzyzanowski
015
Require disposable gloves at foodservice handwash sinks
M Peggy Wagner
016
Employee Health Interventions – Reducing Norovirus
Mary Cartagena
017
Amend Food Code – Clarify Clean-up of Vomiting and Diarrheal Events
Dr. Ben Chapman
018
Sore Throat with Fever
Rebecca Krzyzanowski
019
Plant Food Cooking Time Frame
Rebecca Krzyzanowski
020
Plant Food Cooking for Hot Holding
Ann Johnson
021
Cooking by food temperature
Thomas Johnson
022
Slow Continuous Cooking of Raw Animal Foods
Rebecca Krzyzanowski
023
Reheating Commercially Processed TCS Foods in a Microwave for Hot Holding
Ann Johnson
024
Separation of Packaged Products Displayed at Retail
Hilary Thesmar
025
Separating Raw Animal Food from Unwashed Fruits and Vegetables
Ann Johnson
026
Chemical treatment of water used to wash or crisp raw fruits and vegetables
Karl Matthews
027
Chemicals Used for Washing and Treating Fruits and Vegetables
Dan Dahlman
028
Ambient Cooling Pre-chilled TCS Foods
Ann Johnson
029
Acidified Food Date Marking Exemption
Rebecca Krzyzanowski
030
Amend Food Code – Clarify sprouting as a specialized process
Veronica Bryant
031
Amend Food Code – Include Definition for Curing
Veronica Bryant
032
Amend Food Code Annex – Clarifying ROP of fish requirements
Veronica Bryant
033
Fish Advisory Committee
Rebecca Krzyzanowski
034
Reducing the need for HACCP Plans Under 3-502.12
Rebecca Krzyzanowski
035
Revise Food Code to be Consistent with FSIS Requirements and Guidance
Kristina Barlow
036
“Intended Use” for Raw Beef Source Materials
Jennifer Webb
037
Creation of a Mail-Order Food Safety Committee
Kristina Barlow
038
Use of pre-formulated sanitizing solutions
Mary Cartagena
039
Surface Cleaning of Utensils and Equipment in Contact with Non-TCS Foods
Rebecca Krzyzanowski
040
Add a definition for ATP
Thomas Johnson
041
Biofilm definition
Thomas Johnson