January 14, 2019 Dinner Meeting

Address: The Estate - Gene & Georgetti's
9421 W Higgins Rd
Rosemont, IL 60018

Schedule:
4:00 - 5:00 PM - Executive Board Meeting
5:00 - 6:00 PM - Social Hour with cash bar and Appetizers
6:00 - 8:30 PM - Dinner & Presentation

Title: Tales From The Trenches- Filth and Adulteration in the Food Supply and How to Prevent it

The heart of food regulation under the Food, Drug, and Cosmetic Act are theses two simply lines, “402(a) A food shall be considered adulterated: 3) if it consists in whole or in part of any filthy, putrid, or decomposed substance, or if it is otherwise unfit for food; or (4) if it has been prepared, packed, or held under insanitary conditions whereby it may have become contaminated with filth, or whereby it may have been rendered injurious to health.”
Science isn’t the only tool that the FDA uses in its enforcement of the Act. At times,FDA scientists must think “outside the box” to protect the American people from adulterated foods. This talk will discuss some of the “outside the box” approaches I have used in my close to 30 years at the FDA.

Dinner Meeting Information
Speaker
George Ziobro Photo

George C. Ziobro
Ph.D., Chemist
FDA (retired)

Dr. Ziobro has worked for the Food and Drug Administration for over 29 years. He is the FDA delegate to Codex Alimentarius Committee on Spices and Culinary Herbs and one of the co-authors of the recent FDA white paper on spices.

While at the FDA he has developed and written FDA policies on how the Agency evaluates the significance of the presence of filth and extraneous materials in foods, evaluating these materials on their risk to human health instead of just as aesthetic or economic adulterants.

He has also served as the editor for chapter on the isolation of extraneous materials in the Official Methods of Analysis of AOAC International 17th edition (2000) and 18th edition (2005).
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Fees:
Until Thursday, January 10th
$25.00 Emeritus/Student Members
$50.00 Members/Professional Members (Unemployed Members/Professional Members can use voucher UNEMP-1010050 to save 50%)
$60.00 Non-members

After Thursday, January 10th
$30.00 Emeritus/Student Members
$60.00 Members/Professional Members
$60.00 Non-members

No refunds after Thursday, January 10th

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This program qualifies for IFT Certified Food Scientist (CFS) recertification contact hours (CH). CFS Certificants may claim a maximum of 1.5 CH for their participation in this program.

Dinner Menu
Hors d’oeuvres
  • Belgium Endive Beet Goat Cheese
  • Chicken Satay
  • Olive Tapenade
Salad
  • Field Greens
Entrée Choice
  • Garganelli Pasta
  • Chicken Vesuvio
  • Salmon Beurre Blanc
  • Sliced Sirloin of Beef
Dessert
  • Tiramisu
  • Sorbet (Gluten Free)
 


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