Conference Issues for the Council that you selected are listed below.

# Issue Submitter
001 Report - Emergency Action Plan (EAP) Committee Dale Yamnik, Co-Chair
002 EAP 2 - Emergency Action Plan for Retail Food Establishments Dale Yamnik, CoChair
003 EAP 3 - Time/Temperature Chart for Emergency Situations Dale Yamnik, Co-Chair
004 Report - Time as a Public Health Control (TPHC) Committee CAPT Charles S. Otto, III, RS, USPHS, Co-Chair
005 TPHC 2 - Foods Starting at Room Temperature and Held Using TPHC CAPT Charles S. Otto, III, RS, USPHS, Co-Chair
006 TPHC 3 - Foods Needing More Research for Using TPHC CAPT Charles S. Otto, III, RS, USPHS, Co-Chair
007 Report - Listeria Retail Guidelines Committee Dale Grinstead, Chair
008 Re-Create - Listeria Retail Guidelines Committee Dale Grinstead, Chair
009 Report - Hand Hygiene Committee (HHC) Michéle Samarya-Timm, Co-Chair
010 HHC-3 Recommended Foodservice Glove Language Changes to the Food Code Michéle Samarya-Timm, Co-Chair
011 Re-create - Hand Hygiene Committee (HHC) Michéle Samarya-Timm, Co-Chair
012 Establish a Standard for Handwashing Effectiveness Jim Mann
013 Establish Foundational Hand Hygiene Definitions Jim Mann
014 Amend the water temperature requirement of handwashing sinks Hilary Thesmar, PhD, RD, CFS
015 Lower Handwash Water Temperature Minimum Jim Mann
016 Hand Drying With Disposable Paper Toweling Jim Mann
017 Hand Cleanse-Sanitize Protocol Not Requiring Running Water Jim Mann
018 Clarify hand washing requirement when donning gloves Christopher Melchert
019 Clarify hand washing requirement switching from raw to ready-to-eat foods Christopher Melchert
020 Double Barrier Gloving Exception Jim Mann
021 Reduced Minimum Temperature for Microwave Steam Cooking of Seafood John J. Specchio, Ph.D. & Yanyan Li, Ph.D.
022 When partial cooking is actually incubation Brian A. Nummer, PhD
023 Amend Food Code - Consistency with FSIS Cooking Temperatures Kristina Barlow
024 Create Committee for Raw and Undercooked Meat and Poultry Products Jennifer Webb
025 Create Committee for Safe Cooking and Preparation of Rotisserie Chicken Kristina Barlow
026 Potable Ice Thomas Johnson
027 Chemicals for Treating Fruits and Vegetables Dan Dahlman
028 Salmonella as a reportable illness (as opposed to Salmonella Typhi and NTS) Hilary Thesmar, PhD, RD, CFS
029 Seasoned Cast Iron Trecia Johnson
030 Designating certain cheeses non-time/temperature control for safety foods Jacqueline Owens

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