2nd Annual Beyond the Basics – The Future of Food & Food Safety
Friday, February 22, 2019 from 8:00 am –3:30 pm at the Edina Country Club.
From grower to manufacturer; from seller to buyer; from server to consumer – regardless of where you plug yourself into that food chain of events you are faced daily with multitudes of decisions that can impact the health and lives of people you serve. This year’s Beyond the Basics program takes a look at what has changed, what is new and what the future may hold for safety – not only for food handling but also impacts of food and preparation choices.
If you eat food – this program is for you! Designed for those who work with food in any setting, subject matter experts will deliver the program contents. You will learn about:
- The January 2019 release of the MN Food Code; past, the present and future opportunities
- The savvy preparedness practices that helped one food business survive a massive food recall
- How “disease detectives” are using new tools and technologies to track and control food borne illness
- Food compounds that are on the cutting edge of helping prevent and treat chronic disease
- Menu planning designed for your genes and those of your clients
We are in technology driven times where knowledge is power and keeping up with future trends is a key to success – operational and personal. The Full Brochure describes each session and gives a short bio for the speakers.
7:30 AM – 8:15 AM Registration & Light Breakfast
8:15 AM Welcome / Announcements
8:30 AM – 9:30 AM The MN Food Code: The Road to a Long-Awaited Update and Beyond!
Kim Carlton, MPH, REHS, CFOI—MDH Food Safety Partnership Unit Supervisor
9:30 AM – 9:45 AM Break
9:45 AM – 10:45 PM Protecting Your Brand Through Food Safety
Angie Ames, Food Safety and Quality Assurance Coordinator—Kwik Trip, Inc.
10:45 AM – 11:45 AM Brunch Buffet & Networking
11:45 PM – 12:45 PM The Power of Information to Prevent Foodborne Illness
Craig Hedberg, PhD, MS—Epidemiologist & Co-Director MN Center for Food Safety Excellence
12:45 PM – 1:00 PM Break
1:00 PM – 2:00 PM On the Cutting Edge, Using Food Compounds to Treat Cancer
Da-Qing Yang, PhD—The Hormel Institute of UMN
2:00 PM – 2:15 PM Break
2:15 PM – 3:15 PM Cooking for Your Genes: Understanding the Food-Gene Relationship
Amanda Archibald, Founder—The Genomic Kitchen
3:15 PM – 3:30 PM Closing Remarks / Announcements
The course fee includes 5 hours of pre-approved continuing education (3 hours are food safety approved), networking opportunities, breaks, and a hot buffet brunch (gluten free and vegetarian options included).
The following organizations are approved or pending for continuing education hours:
-American Association of Family Consumer Sciences (AAFCS) – 5 PDU’s for CFCS or CNWE
-Certifying Board for Dietary Managers (CBDM) – 3 hours sanitation; 2 hours general
-Commission on Dietetic Registration (CDR) – 5 hours; Level 2 CPE
-MN Association of Family & Consumer Sciences (MAFCS) – 5 hours
-MN Dept. of Health-Food Manager Certification (CFPM) – 3 hours food safety
-MN Dept. of Health-Environmental Health / Sanitarian (REHS/RS) – 5 food safety and food science hours
-MN School Nutrition Association (MSNA) – 3 hours sanitation; 2 hours general