The
Georgia Association for Food Protection is a non-profit association of food
safety professionals in Industry, Government, and Academia. Comprised of a
diverse membership of over 400 members throughout the State of Georgia, the
Association is dedicated to the education and service of its Members, and the
community we serve.
Through the Association, Members are able to keep informed of the latest
scientific, technical, and practical developments in food safety and
sanitation. The Association provides its Members with an information network
through its web site, newsletter, educational biannual meetings, and
interaction with other food safety professionals.
Educational sessions are dedicated to the timely
coverage of key issues or hot topics that cater to a broad mix of
attendees. Quality Assurance, HACCP,
Sanitation, Food Safety Education, Bio-terrorism, Food Processing, Risk Assessment,
Food Formulation, Microbiological Concerns, Foodborne illness, and Epidemiology
are just some of the more recent topics presented at the meetings.
Membership in the Georgia Association for Food Protection can put you in charge of your career. It offers opportunities for committee and leadership involvement. Becoming a Member is your link to the food safety business and a means for increasing your knowledge, by offering you practical ideas you can implement in your everyday work environment.
Summary of Past GAFP Meetings
September 17, 2002, “Food Safety at the time of Bio-terrorism”, Chateau Elan, Tour of Mayfield Diary (Braselton)
Stephen Kenny (UGA), “Survival of Escherichia coli 0157:H7 and Salmonella muenchen on Apples as Affected by Application of Commerical Fruit Waxes”
Geraldine Saavedra (UGA), “Survival of Toxoplasma gondii
in Pork and Beef at Different Temperatures”
Dr. Arthur Liang (CDC), “Agents of
Bio-terrorism”
Dr. Elizabeth Franko (GA Public Health Lab),
“Bio-terrorism and the Laboratory”
Dr. Sandra Chavis (State Dept. Epidemiology),
“Investigational Aspects of Bio-terrorism”
David Evanson (Silliker Inc.), “Bio-terrorism and
Liability, Issues for Food Plants and Labs”
Kathy Glass (IAFP Secretary), “Formulating Foods for
Safety”
Dr. Jeffrey Kornacki (Center for Food Safety, UGA),
“Investigational Approaches to Sampling”
Kate Nichols (Chastain Skillman), “Overview of
Environmental Issues in Plants”
Dr. Jodene Jurgens (Silliker Laboratories), “Genetically
Modified Organisms”
Cherie Drenzek (State Public
Health Department), “Bio-terrorism”
Yong Soo Jung (UGA), “PCR Detection of Listeria
monocytogenes”
Keith Gates (UGA Marine Ext. Service), “Seafood
HACCP”
Dr. Louise Wicker (UGA), “Overview of Master’s in Food
Technology degree program for the food
professional”
Oscar Garrison (USDA), “Retail
HACCP”
Nichelle Moore (Mayfield
Dairies), “Dairy HACCP”
February 13, 2001, “Public Health Teams”, Salvation Army (Atlanta)
Jack Guzewich (IAFP Past President), “Outbreaks 1996-2000 and Lesson Learned” and Outbreaks and Farm Investigations—What We Have Found”
Mark Norton(Georgia Department of Agriculture), “Food Safety and Public Health Teams”
September 26, 2000, “Sanitation”, ZEP Manufacturing (Atlanta)
February 22, 2000, Radisson Inn
(Atlanta)
Jenny Scott “The President’s Food Safety Initative: An Industry Perspective”
Mallory Lawrence, “ The President’s Food Safety Initative: A Regulatory Perspective”
Dr. Joe Frank (UGA),“ Inactivation of Pathogens on Fresh Produce”
Chia-Min Lin(UGA), “Application of Allylisothiocyanates
as Preservatives”
Jenny Scott “Regulation of L.
monocytogenes”
September 21, 1999,
“Vegetables”, Griffin Campus of the University of Georgia
Dr. Larry Beauchat (UGA), “ Vegetable Safety”
Peter Taormina, (UGA)“Sprouts”
Harold Yert “Food Safety Inspection Programs”
Dr. Dick Phillips “Peanut Allergy”
Chyer Kim (UGA), “Electrolized Water for Disinfection”
A tour of the Center for Food Safety and Quality Enhancement.
February 16, 1999, Radisson Inn
(Atlanta)
David Tharpe (IAMFES) “IAMFES 2000: It’s Atlanta”
Ed Giera (Gold Kist) “ IAMFES 2000: Local Arrangements Update”
Dr. Bob Brackett (UGA), “Safety of the American Food Supply”
David Hitson “Ice Cream: A Decade of Change”
Linda Imbertson “Introduction of New 3M Technologies”
Nichell Moore (Mayfield Dairy), “Mayfield Dairy Farms: Making the Best Better
September 17, 1998, State
Farmers Market (Atlanta)
John Hembree “Food Safety from a Laboratory Perspective”
Dr. Bill Hurst (UGA), “Food Safety Issues in the Fresh Produce Industry
Darlene Cowart “Peanut Food Safety: Current Issues and Future Challenges”
Donnie Morris “The Safety of Georgia Blueberries from the Field to the Tummy”
A tour of Dixon Tom-A-Toe.
February 10, 1998, Holiday Inn Crowne Plaza (Atlanta)
Jack Guzewich (IAMFES), “The President’s Food Safety and Produce and Imported Foods Safety Initative”
Tim Oliver “ Career Trends and Opportunities in the Food Industry”
Jack Guzewich (IAMFES), “HACCP at Retail”
Dr. Aaron Brody (UGA), “Balancing Quality Retention and Microbiological Safety of Chilled Home Meal Replacement Foods”
Sudha Reddy (UGA), “Foodborne Diseases Active Surveillance Network (Foodnet)”
February 27, 1997, Holiday Inn, Airport-North (Atlanta)
United Refrigerated Services, “Warehouse Food Safety
Concerns”
Herman Thomas (Gold Kist), “Is Your Computer a Critical
Control Point”
Dr. Tari Kindred (US Poultry & Egg), “The USDA Mega
Reg and You”
September 19, 1996, “Communicating Food Safety to our Employees and Customers”, Holiday Inn, Airport-North (Atlanta)
Chester Morris (FDA), “Food Code
95”
Steve McCay (FDA),
“Cyclospora”
Mike Groutt (USDA-FSIS), “Meat and Pultry
Hotline”
Ed Giera (Gold Kist), “Street Cents-Food Safety for
Teens”
February 20, 1996, Ramada Inn, North (Atlanta)
Judy Harrison (UGA), “Food Safety Education for Food
Handlers in Child and Elder Care Facilities”
Melinda Scarbourgh (GA Dept of Human Resources), “Status of the Food Code in Georgia”
Lw Sprague (ACOG), “Food Safety and Food Serice in 1996
Summer Olympic Games in the Olympic Village”
Janet Adams (Fulton County Health Dept), “Overview of
Olympic Policies and Procedures and the Special Food Service
Regulation”
Keder Omer (Fulton County Health Dept), “Ensuring Food
Safety and Inspection”
September 12, 1995, “HACCP Audit and Implementation”, Holiday Inn, Airport-North (Atlanta)
Tom Chestnut (Darden Restaurants), “HACCP in Food Service
– Casual Dining Establishments”
Tom Chestunt (Darden Restaurants), “HACCP in Food Service
– Fast Food Establishments”
Jim Ayres & Ed Giera
(Gold Kist), “HACCP Auditing and Implementaion in Poultry
Processing”
Jerry Welbourn (Silliker, Inc.), “HACCP Auditing and Implementaion in Comprehensive Food Processing Establishments”
February 28, 1995, “Hot Topics in Food Safety”, Holiday Inn, Airport-North (Atlanta)
Jay Woods (Prism Pest Control), “Pest Elimination vs Pest Control in the Food Industry”
George Morris (Pathcon), “Foodbrone Illness
Epidemiology”
Dee Clingman (General Mills Restaurants), “The Future of
HACCP in the Food Service Industry”
Wayne Crabtree (Mayfield Dairies), “Bulk Fluid
Transportation Sanitation”
Paul Arnold (Environmental Protection Division), “Safe
Drinking Water”
Paul Pressley (Gold Kist), “Risk Management in the Food
Industry”
Jack Sidler (America’s Favorite Chicken), “Food Safety in
Quick Service Restaurants”
Norman Stern (USDA-ARS), “Campylobacter from Farm to
Fork”
Brad Collins (Gold Kist), “Poultry HACCP Model
Plant”
Joe Frank (UGA), “Bilfilm
Update”
Todd Fickel (Gold Kist ), “Pesticide Prevention
Program”
Bob Brackett (UGA), “Update on Pathogenic E.
coli”
Mark Harrison (UGA), “Seafood Safety
Issues”
September 18, 1992, “Seafood Safety and Quality”, Skidaway Institute of Oceanography, Skidaway Island
Mark Harrison (UGA), “Microbiology of Seafoods: Safety
and Spoilage”
Keith Gates (UGA Marine Ext. Service), “Safety and
Quality of Seafoods in Coastal Waters and on
Vessel”
Brad Williams (GA Dept of Natural Resources), “Georgia’s
Shellfish Sanitation Program”
Robert Kline (USFDA), “The USFDA Seafood Inspection
Program”
Vincent Russo (Russo’s Catering), “Quality of Seafoods in
the Retail and Food Service Markets”
William Hargraves (Vindicator, Inc.), “Commercial Gamma
Processing of Seafoods”