International HACCP Alliance
April 29, 2003
Board of Directors Meeting
Washington, DC
Meeting was called to order by Chairman Don Dalton at 10:30 am.
Present at the meeting were: Don Dalton, Rosemary Mucklow, Steve Krut, Joe Harris, Paul Stiffler, Ann Rasor, Bill Schwartz, James Denton, Rena Pierami, Bobby Palesano, Joe Blair, Jim Hodges, Daniel Lafontaine, Jorge Hernandez, Kerri Harris, Dr. Elsa Murano, Dr. Garry McKee and Dr. Barbara Masters.
Don Dalton presented the agenda for review and approval. Joe Harris made a motion for approval; seconded by Rosemary Mucklow. Motion passed. The minutes from the previous meeting (May 2002) were presented for approval. Rosemary Mucklow made a motion for approval, seconded by Bill Schwartz with the request for the spelling correction of Paul Clayton. Motion passed.
Don Dalton presented an overview of the Executive Committee Meeting held in College Station on March 13, 2003. The committee recommended changes to the by-laws to better reflect the current structure. The recommended revisions were presented to the board for discussion. Steve Krut made a motion to approve the revisions and Joe Harris seconded the motion. Motion passed.
The second recommendation from the committee was a proposed dues structure revision and increase. The proposed structure was presented to the board for discussion.
|
Total Annual Budget
|
Current Dues
|
Proposed Dues
|
| To $49,999 | $100 | $100 |
| $50,000 - 99,999 | $500 | $600 |
| $100,000 - 499,999 | $1,500 | $1,750 |
| $500,000 - 999,999 | $2,500 | $3,000 |
| $1,000,000 - 9,999,999 | $5,000 | --- |
| $1,000,000 – 4,999,999 | --- | $7,500 |
| Greater than $10,000,000 | $10,000 | --- |
| Greater than $5,000,000 | --- | $10,000 |
There was a great deal of discussion on the benefits of the Alliance and what the members get for their dues. It was noted that the HACCP Alliance allows the industry to come together to focus efforts on standardizing training and identifying areas for joint efforts/cooperation with FSIS that ultimately impacts the individual companies that are members of the associations that participate in the Alliance. It was noted that it may be difficult to explain the role of the Alliance to individual companies, but the Alliance continues to stand for science based HACCP. The Alliance’s role in training is a continual process and is important to all companies, regardless of size. Concern was expressed over the apolitical structure of the Alliance and if it allows us to achieve our goals and the needs of the individual plants. The multiple interpretations and concerns raised by Consumer Safety Officers were examples of issues that need to be resolved. It was noted that the Alliance is a resource for AMSA Extension Specialists to obtain credible information to work out issues that do impact plants on a daily basis, and that individual companies also have access to the Alliance as a resource. It was recommended that the Alliance should be able to play a role in the ongoing implementation of HACCP to help facilitate standardization of the implementation. If we can identify trends or issues, then the Alliance could help facilitate a resolution and implementation. This would require a close working relationship with FSIS. It was recommended that the Alliance hold a forum(s) to facilitate better implementation across the industry and interpretation from within the agency. It was also noted that as the Alliance explores opportunities each member should consider their role in making the activities successful, that the responsibility is not only upon the staff. It was stated that FSIS had shown a willingness to work with the Alliance and that communication and options for issues resolution should be explored further. Joe Harris made a motion to pass the proposed dues structure; seconded by Rosemary Mucklow and the motion passed. The new dues structure will be as follows:
|
Total Annual Budget
|
Proposed Dues
|
| To $49,999 | $100 |
| $50,000 - 99,999 | $600 |
| $100,000 - 499,999 | $1,750 |
| $500,000 - 999,999 | $3,000 |
| $1,000,000 – 4,999.999 | $7,500 |
| Greater than $5,000,000 | $10,000 |
The third topic recommended by the Executive Committee was a review of the accreditation program. It appears that there are some accredited programs that do not notify the Alliance when they conduct courses and do not submit names for the Alliance registry. The following individuals agreed or were volunteered to serve on this review committee: Lou Gast, James Denton, Paul Stifler, Lisa Weddig, Jorge Hernandez, Rena Pierami. This group is charged with reviewing the accreditation program to evaluate the requirements related to the participant registry and the process for maintaining accreditation.
The Long Range Plan was reviewed by the Executive Committee, and minor changes were made to reflect the completion of several activities. The revised plan was presented for discussion and approval. Steve Krut recommended adding the following new action steps to the goal of fostering understanding and cooperation among industry, academia, consumers, and government regarding HACCP and food safety.
Don Dalton presented the financial reports for end of FY 2002 and the first quarter of FY 2003. After very brief discussion of finances, Rosemary Mucklow made a motion to accept the financial reports. Steve Krut seconded the motion. With no further discussion the motion passed. The proposed 2003 budget was presented. Rosemary Mucklow made a motion to accept as presented. Joe Blair seconded the motion. Motion passed.
Lisa Weddig presented a Training Committee report. Train the trainer courses are continuing to be requested and held. A Japanese TtT was held in February 2003, and Spanish TtT is being scheduled for July 2003, and another TtT is scheduled for September 16-18, 2003 in DC. Appreciation was noted for all of the support from the Food Processors Institute for the Train-the-Trainer programs. An update was provided on the list of available training materials for front line employees. The list was compiled of known/identified materials and it was noted that additional materials are probably available but not included on this list because they were not identified at the time the list was made. It was recommended that the HACCP Alliance provide a list of these materials on the web site and to include a disclaimer that these materials have not been reviewed and are not being endorsed by the HACCP Alliance. This concluded the training committee report.
Bobby Palesano presented an update on FSIS issues.
The Agency initiated a new training program called “Food Safety Regulatory Essentials.” The program will address sanitation, HACCP for processing categories and personnel will attend based on the processes they are associated with in the plants. The emphasis is to help inspection personnel with the thought process behind regulatory actions. The time spent in the training will vary with the needs of the individual inspector so the course can last from 1 to 3 weeks.
A public meeting on Epidemiology is being held today to discuss the role of epidemiology in the agency.
The agency is finalizing the Final Rule for Listeria monocytogenes. It is expected to be released as soon as it clears all of the review process. This may better define the definition of RTE foods.
Consumer Safety Officers have been conducting verification of the E. coli O157:H7 reassessments. Approximately 370 reports have been filed and there are about 2,400 verifications to be conducted. It was also noted that during a recent FSIS meeting on training that the CSO course was viewed as a very successful endeavor and used as a model for training.
Kerri Harris presented a brief overview of the Global HACCP Conference. The conference was well received and the evaluations included recommendations for future programs. Following a discussion of the conference, it was recommended that the Alliance facilitate a series of mini-sessions to fill the gaps or needs of the industry and/or agency to facilitate implementation of HACCP. We will evaluate the potential topics to identify the topics and determine the best procedures for addressing each area.
The board discussed the development of microbiological standards for meat and poultry and determined that this was not an activity that should be undertaken by the Alliance.
Dr. Garry McKee, Administrator, Food Safety and Inspection Service, discussed the current Agency plans for training its workforce. Dr. McKee is committed to training and education and is willing to explore opportunities for partnering with outside entities to meet the training needs. Several items related to “joint” training were discussed and it has been demonstrated by previous programs that these can be very successful. Some of the success stories included, joint training in North Carolina, HACCP roundtables in Arkansas, and introductory HACCP training with both industry and Agency personnel. Dr. McKee is anticipating that regional training could be conducted with partnerships to allow industry and FSIS employees to receive the educational activities that they need. It was noted that the training must be continuous and consistent, and it must allow for the solving of identified problems. By providing additional education and increasing the knowledge of the workforce, the Agency can continue to modernize the inspection system. Dr. McKee recommended that Kerri Harris meet with Bud Paulson and Karlease Kelly in College Station to initiate further discussions about joint/cooperative efforts.
Dr. Elsa Murano, Undersecretary for Food Safety, emphasized the need and dedication for improving educational activities of the FSIS workforce. Dr. Murano noted that she was a participant in the first HACCP Alliance Train-the-Trainer program. Discussion occurred on the importance of education and the need to strengthen communication between industry and the Agency.
Based on the discussions with the agency and the need to move forward, it was recommended that the next board meeting be in September in DC.
Steve Krut made a motion to adjourn. Seconded by James Denton. Meeting adjourned.