NEHA AEC Wrap-Up
Featured Speakers
Task Force Katrina and was responsible for the evacuation efforts in New Orleans. Being ĐñŪėňėñŪėĐŵşŵƛĹƷş͓ łğƣłñƛğėȌƛƣƯłñŪėƣƯŵƛňğƣŵĹƯłğğǏñĐƷñƯňŵŪŵĹƯłğĐňƯǖñŪėłŵǐĐłñŪĺğ and unpredictability are constants, as well as how individual resilience is mandatory. He ƣƯƛğƣƣğėŨñŪǖƘŵňŪƯƣŵĹşğñėğƛƣłňƘėƷƛňŪĺñĐƛňƣňƣ͓ ňŪĐşƷėňŪĺ̑ͣ ƣğğȌƛƣƯ͓ ƷŪėğƛƣƯñŪėȌƛƣƯ͓ ñĐƯ ȌƛƣƯ͕ ̒ͣ ĐŵşşñĎŵƛñƯňŵŪňƣśğǖ͕ ̓ͣ ňŪĐƛňƣňƣ͓ ƯłğȌƛƣƯƛğƘŵƛƯňƣƷƣƷñşşǖǐƛŵŪĺ͕ ñŪė̔ͣ ǖŵƷƛƘğŵƘşğ are number one. Lt. General. Honoré was introduced by CAPT Timothy Jiggens from the ĹȌĐğŵĹiñĎŵƛñƯŵƛǖ®ñĹğƯǖǐňƯłňŪƯłğHŵŵėñŪė'ƛƷĺėŨňŪňƣƯƛñƯňŵŪ͒ Grand Educational Session Kickoff—The Conundrum of Food Safety Culture: Breaking Through Barriers to Drive Improvement £ƛğƣğŪƯğėĎǖƯłğu0P ƷƣňŪğƣƣπUŪėƷƣƯƛǖĹȌşňñƯğ͓ ƯłğƣğĐŵŪėIƛñŪė0ėƷĐñƯňŵŪñş®ğƣͨ sion Kickoff on Wednesday, August 2, was a panel of food industry leaders who spoke on the competing priorities in business, how their organizations achieve and maintain a ĐƷşƯƷƛğŵĹĹŵŵėƣñĹğƯǖėğƣƘňƯğƛňƣňŪĺňŪȍñƯňŵŪ͓ ǐŵƛśĹŵƛĐğƣłŵƛƯñĺğƣ͓ ğǕƯƛğŨğǐğñƯłğƛ͓ ƘñŪͨ demic recovery, and food defense. The panel consisted of Courtney LaVallee, director of ĹŵŵėƣñĹğƯǖĐƷşƯƷƛğĹŵƛ łňĐśͨȌş͕ͨ ŵĎ®ƯğǐñƛƯ͓uŵƛƯłŨğƛňĐñƣƷƘƘşǖĐłñňŪŵĹȌĐğƛĹŵƛ McDonald’s; and Cheli Breaux, senior national director of operations for Topgolf. The panel was moderated by Dr. Dyjack. They panelists spoke of building trust with employees and consumers. As leaders, they need to be approachable with not only the big decisions but also the small decisions that are made every day. Stewart, addressing employee turnover, stated, “One in eight Americans have worked at a McDonalds.” He did state, however, that employee retention is improving. All panelists agreed that if they do not have a trusted brand, customers will “not come, no matter the price point.” Sound Check—Poisoned: The Dirty Truth About Your Food Darin Detwiler, LPD, was our second Sound Check invited guest on Wednesday, August 2. A U.S. Navy nuclear submarine veteran turned well-respected food safety academic, advisor, advocate, and author, Dr. Detwiler shared his 30-year journey of educating and advocating for food safety after the devastating loss of his young son, Riley, in the 1993 E. coli eñĐśňŪƯłğ ŵǕŵƷƯĎƛğñś͒ PğňƣĹğñƯƷƛğėňŪƯłğŪŵǐͨ ƣƯƛğñŨňŪĺuğƯȍňǕėŵĐƷŨğŪƯñƛǖ͓ Poison: The Dirty Truth About Your Food. On the day of the documentary debut, Wednes- day, August 2, he walked the conference attendees through losing his son and setting us on the course of raising awareness for food safety. He said the goal of his participation in the documentary was to help raise the expectations of food safety for the next 30 years and for the next generation of food safety professionals. The session was moderated by NEHA staff member Laura Wildey. Closing Session—Creating a Safer, Smarter, and More Transparent Food System »łğȌŪñşƘƛğƣğŪƯñƯňŵŪŵĹƯłğĐŵŪĹğƛğŪĐğŵŪ»łƷƛƣėñǖ͓ ƷĺƷƣƯ͓̓ ĹğñƯƷƛğėĹŵŵėƣñĹğƯǖğǕƘğƛƯ Frank Yiannas, founder of FY Smarter Solutions and prior deputy commissioner of Food Policy and Response within the Food and Drug Administration. Yiannas began the presen- tation by asking attendees if they are winning the battle against foodborne disease. When the answer was no, he proceeded to show the incidence of foodborne illness in the U.S. over the past 100 years. He described how we are facing “challenging times in our nation and in the world as the global food system faces unprecedented headwinds.” He stated, “The sheer scope and scale of the global food system is daunting. On top of that, coming out of the pandemic, we’re facing a multitude of new pressures, whether it’s emerging food safety risks, labor shortages, supply chain bottlenecks, effects of climate change, regional ĐŵŪȍňĐƯƣ͓ ŵƛňŪȍñƯňŵŪñƛǖłğñėǐňŪėƣ͓ ŘƷƣƯƯŵŪñŨğñĹğǐ͒ ͳàňñŪŪñƣğŪėğėǐňƯłğǕñŨƘşğƣŵĹ creating a food safety culture through traditional and behavior-based safety management, stating, “Food safety is a choice.”
CAPT Timothy Jiggens provided an introduction for Lt. General Honoré and set the stage for our second keynote address.
Dr. David Dyjack moderated a panel of food industry leaders as they discussed how their respec- tive businesses strive to maintain a culture of food safety.
Dr. Darin Detwiler shared with attendees his journey of educating and advocating for food safety.
In our closing session, Frank Yiannas asked the audience if we are winning the battle against foodborne illness and explored how we can create better food safety cultures.
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Volume 86 • Number 4
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