WRCEFS 2020 Annual Meeting

 

Western Regional Center to Enhance Food Safety (WRCEFS) hosted its 4th Annual Meeting online on May 12, 2020. During the one-day virtual meeting, 92 attendees had the opportunity to hear the updates from WRCEFS members and FSOP grant awardees in the Western Region, USDA, FDA, PSA, FSPCA, LFSC, IFAI, sister Regional Centers and Lead Regional Coordination Center. The group discussed regional updates for 2019-2020, walked through a demonstration of the peer-review process for add-on materials, and listened to a panel discussion on food industry challenges during the COVID-19 pandemic.

 

The main objectives of the meeting were to:

  • Provide updates on FSMA-related activities at the National, Regional, and Sub-Regional levels.
  • Provide opportunities to connect with colleagues and hear about FSOP projects in the Western Region.
  • Strengthen national and regional food safety connections and collaborations.

Meeting highlights

  • Meeting was attended by 92 food safety stakeholders.

  • 36 speakers presented on food safety activities in the Western Region, including 13 Food Safety Outreach Program projects, and partners from Southern, Northeast, and North Central Regional Centers.
  • A special session on food safety on produce farms, in food processing facilities and at retail and food service establishments in time of COVID-19 featured presentations and Q&A panel with Dr. Betsy Bihn from Cornell University, Dr. Joy Waite-Cusic from Oregon State University, Dr. Ben Chapman from North Carolina State University, Dr. Erin DiCaprio from UC-Davis, and Dr. Dave Stone from Oregon State University.

 

For presentation summaries see our annual meeting report.

Dr. Betsy Bihn presented on: “Food Safety on Farms in Time of COVID-19”.

Her presentation slides can be accessed here.


Dr. Joy Waite-Cusic presented on: "Considerations for Health and Hygiene and Cleaning and Sanitation Practices: Food Processing Facilities".

Her presentation slides can be accessed here.


Dr. Ben Chapman presented on: "COVID-19 and food safety management at retail and food service".

His presentation slides can be accessed here.


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