Division of Environmental Health Food Safety and Sanitation Program

Alaska Food Protection Task Force Meeting Agenda

Educational Workshop

 Presentations

Speaker	Topic and link to Presentation Document	Video
Kim Stryker, DEC FSS Program	Introductions
Miriam Burbach, FDA	FDA update/Food Safety Culture	Watch on Vimeo
Break
Jeff Weier, Sprague Pest Solutions	Pest Management: Rats and Roaches	Watch on Vimeo
Virginia Ng, Seafood Products Association (SPA)	Sanitary Design	Watch on Vimeo
Chris Sannito and Dr. Brian Himelbloom, KSMSC	Labeling and Process Assistance	Watch on Vimeo
Alyssa Rodrigues/ Sami Jo Lewis,  UAA MEP	MEP Program Overview/Resources	Watch on Vimeo
Kevin Graham/Don Jones, Wesmar	Sanitation Procedures/Chemicals	Watch on Vimeo
Break
Dr. Jennifer McEntire- United Fresh Produce	Environmental Monitoring Plans	Watch on Vimeo
Claudia Coles, Seafood Products Assoc.	Recall Plans	Watch on Vimeo

Speakers w/Link to Bio

Kimberly Stryker

Program Manager, Food Safety and Sanitation Program, Division of Environmental Health

Miriam Burbach

District Director Seattle District and Program Division Director of the Office of Human and Animal Foods- Division 6 West U.S. Food and Drug Administration (FDA) 

Claudia Coles

President, Seafood Products Association

Virginia Ng

Director of Regulations and Food Processing, Seafood Products Association

Kevin Graham

Area Manager, Wesmar Company, Inc.

Donald Jones

Area Manager, Wesmar Company, Inc

Dr. Jennifer McEntire

Senior Vice President of Food Safety and Technology, United Fresh Produce Association

Jeff Weier

Technical Director, Sprague Pest Solutions

Alyssa Rodrigues

Director, Alaska MEP Center

Sami Jo Lewis

Client Services Manager, Alaska MEP Center

Chris Sannito

Seafood Technology Specialist, Kodiak Seafood and Marine Science Center

Dr. Brian Himelbloom

Retired, Associate Professor of Seafood Microbiology, Kodiak Seafood and Marine Science Center

Acknowledgement: Development and maintenance of the Alaska Food Protection Task Force web pages and funding for this workshop is supported by the FDA State Food Protection Task Force Grant.