Name: FDA's Retail Modernization—Foodborne Illness Prevention at the Federal, Industry, State, and Local Levels
Start: 2023-02-21T14:00:00-05:00
End: 2024-02-21T00:00:00-05:00

Food Safety Magazine's Webinar Series, Evolution of New Era: Advancing Strategies for Smarter Food Safety, features leading voices from FDA, industry, and state and local regulators, and is the most in-depth series looking into FDA's New Era of Smarter Food Safety both inside and outside FDA. The third in this webinar series focuses on an aspect of Core Element 3 of the New Era blueprint, Retail Food Safety Modernization, and its associated foodborne illness prevention strategies. According to CDC data, norovirus is the leading cause of foodborne illness in the U.S., responsible for 58 percent of foodborne illnesses. Each year, foodborne norovirus illness in the U.S. costs about $2 billion, mainly due to lost productivity and healthcare expenses. During this webinar, you will hear about norovirus prevention measures and tools for retail foodservice operations from FDA, industry, and state and local regulators.

From this webinar, you will learn:

Norovirus intervention strategies for retail foodservice operations at the federal, industry, state, and local levels
The connections between norovirus prevention, the work of the Retail Food Safety Collaborative, and food safety culture
Technology innovations that go beyond the Food Code to keep people safer
Future goals for partnerships among FDA, CDC, and the Retail Food Safety Collaborative

To register for the next webinar in our series discussing FDA's Food Safety Culture, click here.

Speakers:

Frank Yiannas, Deputy Commissioner for Food Policy and Response, Food and Drug Administration. Frank Yiannas is the Deputy Commissioner for Food Policy and Response at the U.S. Food and Drug Administration. He is the principal advisor to the FDA Commissioner on food safety policies, including the implementation of the FDA Food Safety Modernization Act. His leadership role covers a broad spectrum, such as outbreak response, traceback investigations, product recall activities, and supply chain innovation. Mr. Yiannas came to the FDA from leadership roles with Walmart and the Walt Disney Company. He has long been recognized for his role in elevating food safety standards and building food safety management systems based on science and risk.

Laurie Farmer, Director, Office of State Cooperative Programs, Office of Regulatory Affairs, Food and Drug Administration. Laurie Farmer manages and strategically leads the Office of Regulatory Affairs' national operations in the State Cooperative Programs: Retail Food Protection, Grade "A" Milk Safety, and Molluscan Shellfish Sanitation. She is an experienced director with a strong record of establishing strategic direction and high-performing organizations, while overseeing large-scale food safety compliance in prevention of foodborne illness.

Catherine Feeney, Chief, Center for Food Protection, Rhode Island Department of Health. Catherine Feeney is Chief of the Center for Food Protection at the Rhode Island Department of Health. She has over 16 years of experience starting as an Environmental Health Food Inspector in 2005. Her previous positions included the training and standardization of inspectors, grant management, and leading both the retail and manufactured food programs. Rhode Island has a centralized food safety program with responsibility for all food sold or served to the public, which includes over 7,500 licensed facilities encompassing retail, manufactured food, dairy, shellfish, and beaches. Cathy is the Northeast State Regulatory Representative for the Conference for Food Protection and was a member of the Direct-to-Consumer Food Delivery Committee.

Christine Sylvis, R.E.H.S., Environmental Health Supervisor, Southern Nevada Health District. Christine Sylvis, R.E.H.S., is Environmental Health Supervisor at the Southern Nevada Health District (SNHD). Her entire career has been with the SNHD, where she worked mostly in the Food Operations Program before being promoted to the Training Office in 2008 where she is currently an Environmental Health Supervisor. Her responsibilities include supervising the HACCP/Special Processes Team, providing continuing education and training for all Environmental Health Supervisors, coordinating multiple grants, overseeing continuous improvement on Retail Food Program Standards, providing industry training, and serving on the SNHD Accreditation and Quality Improvement and Training teams. She has been an FDA Standard since 2009, has been involved with the NACCHO Mentorship Program, was a member of Council 2 for the Conference for Food Protection (CFP), is active on several national committees, and has been an active member of NEHA, NvEHA, and the Nevada Food Safety Task Force since 2006. She holds a B.S. degree in biology from the University of Nevada in Las Vegas.

Steven A. Lyon, Ph.D., Senior Leader, Food Safety Field Operations Services, Chick-fil-A Inc. Steven A. Lyon, Ph.D., is the Senior Leader for Food Safety Field Operations Services at Chick-fil-A Inc. He has been with Chick-fil-A since 2009, working with and leading the food safety and animal welfare teams. His primary role is to help ensure the safety of all products from farm-to-fork. He has held several roles ranging from leading supply chain food safety, product safety, restaurant procedure/kitchen design reviews, animal welfare, regulatory compliance, and now leading the efforts for restaurant solutions within the Field Operations Department. Prior to Chick-fil-A, Dr. Lyon worked with USDA for seven years. His work has been published in peer-reviewed scientific journals and in magazines associated with poultry production. At USDA, he worked on several projects involving antibiotic resistance and surveillance programs aimed at protecting public health from emerging foodborne pathogens. Steven holds a B.S. degree in poultry science, an M.S. degree in microbiology, and a Ph.D. in food microbiology, all from the University of Georgia's College of Agricultural and Environmental Sciences.

Moderator: Adrienne Blume, Editorial Director, Food Safety Magazine

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