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IAFP 2024 Highlights a Global Food Safety Vision for our Present and the Future
Last month, I attended the International Association for Food Protection (IAFP) 2024 Annual Conference in Long Beach, California. The event drew over 3,400 participants from across the globe, representing regulatory bodies, academia, industries, and professional advocacy groups. It was a fantastic opportunity to engage with leading experts and explore cutting-edge advancements in food safety and sanitation.
One of the highlights for me was participating in the Professional Development Groups (PDGs). These sessions covered essential topics like Food Hygiene and Sanitation, Sanitary Equipment and Facility Design, and Food Chemical Hazards. A particularly engaging discussion focused on how food sites can better collaborate with third-party contract cleaners and internal sanitation teams. This conversation really underscored the importance of having a robust tool management system in place.
At the conference, I also got to see our booth, where Remco and Vikan showcased innovative products like the HyGo mobile cleaning station and tools such as the Dough Cutter and Heavy-Duty Push Brooms. It was inspiring to see so many people showing interest in our solutions.
Another memorable moment was listening to Dr. Lawrence D. Goodridge's Ivan Parkin Lecture. His call to action regarding combating misinformation around food safety was both timely and important. It made me reflect on how crucial it is for professionals in this field to stay informed and proactive.
Our very own Deb Smith, a global hygiene specialist at Vikan, led a hands-on pre-workshop on dry sanitation strategies. She also gave a presentation on dry cleaning methods in low-moisture environments. Meanwhile, Amit M. Kheradia, our Environmental Health and Sanitation Manager, presented valuable insights based on 18 years of FDA inspection data.
One standout study involved electrostatic powder coating for dry sanitation experiments, revealing that brush cleaning could reduce Salmonella populations significantly. This aligns with the importance of using properly designed tools that are easy to clean and sanitize.
There were numerous other sessions covering everything from allergen control programs to communicating complex scientific data. It was clear that the conference was packed with relevant content for anyone in food safety.
On the regulatory front, FSIS is pushing new policies to reduce Salmonella in poultry, while FDA’s Human Foods Program is set to officially launch early next year. Both initiatives aim to enhance food safety measures significantly.
Towards the end of the conference, the awards banquet was held. Neil Bogart won the prestigious Sanitarian of the Year award, and Walmart received the Black Pearl Award for corporate excellence in food safety. The closing remarks by Robert Brackett reminded everyone about the foundational basics of food safety that should never be overlooked, even as we embrace advanced technologies.
Looking forward, the 2025 IAFP conference will be held in Ohio. It’s always exciting to see where the field is heading and how we can contribute to making food safer for everyone.
Different color ceramic bbq recommended, support customization
Ceramic kamado grill (also called Kamado Barbecue Grill, Ceramic Grill, egg shaped barbecue grill) is a high-end outdoor barbecue equipment that combines high efficiency, environmental protection and beauty. This series of products uses high-quality natural ceramics as the main material. It is not only healthy, environmentally friendly, non-toxic and harmless, but also has excellent high temperature resistance. It can withstand high temperatures of more than 800°C without cracking, ensuring safety and stability during the barbecue process.
Different size ceramic bbq recommended, support customization
Ceramic barbecue grill parts diagram
Different Specification ceramic bbq recommended, support customization
Multi-function Kamado ceramic barbecue grill
Kamado BBQ Grill Optional Accessories.
How to use this ceramic Kamado BBQ grill?
1.Open the upper cover of the oven and put charcoal into the furnace. You can put 1-2KG at a time. (The oven saves charcoal and can be used by one person according to the specific situation. Put 0.8KG of charcoal and it can be used for 3 hours)
2.Use an electronic igniter or a special igniter for the oven to ignite the charcoal (for safety, it is strictly prohibited to use gasoline. Use flammable liquid fuels such as sesame to ignite.) When it is not very hot, you can first put the grill grid and wait for the charcoal to burn fully.
3.When most of the charcoal is ignited, simply spread the charcoal evenly to allow the charcoal to burn more evenly. Then you can put food on top of the grilling net (large pieces of meat can be cooked first to make it more delicious.). Then cover the lid and adjust the temperature by shaking the top and air door, and then wait for the food to grill. During this period, you can open the lid to watch the food grill. (During the barbecue process, if you need to add charcoal, you can open half of the grill net, make an opening, and then add charcoal.)