Doherty Hotel - Clare, MI

Participants: Cathy Pisano, May Mong, Lisa Treiber, Jan Seitz, Toby Ten Eyck, Craig Harris, Chris Vanderpool, Sam Varghese, Jeannie Nichols, Al Booren, Les Bourquin, Mary Bellows, Karen Shirer (Jan 6^th), and Arlen Leholm (Jan 7^th).

Thursday, January 6, 2000

Begin 10:15 am

Introductions and brief updates

Cathy Pisano distributed brochures for the March nutrition conference

Bovine TB - presumptive positive in Gratiot County in December (outside control area)

Extensive discussion of the TB situation

What advice should MSU be giving

What should we tell EHEs

Gale Arent is the MSU point person

Information officer hired for NFSTC, starts Monday, January 10, 2000 (Pat Stewart)

Food safety AOE web site has been modified effective December 1

NFSTC Director search update - 2 candidates interviewed, 4 to go

CIPS search committee made recommendation to Dr. Gray for hiring a new director

FSHN Nutrition Specialist position - 3 candidates interviewed

AOE planning

Mission and vision statements - LB will draft and group will discuss after lunch.

FY 2000 grants - small groups should work on specific objectives

Lunch Break

Michigan Food Safety Alliance - could be very useful group to work with. Promote our successes, networking. Discussion of how to work with this group.

Michigan Unified Food Law - introduced to Legislature in December 1999.

MDA Training group met, no consensus on designating “approved” curricula for food safety training for MI restaurants and grocery stores.

2:00

Break into small work groups:

Consumer education

Social dimensions

HACCP / Training

Work on defining specific goals and objectives

Complete reporting objectives and matrices for each group

3:00

Discussion of vision and mission.

Approved by social dimensions group and HACCP / Training group (consumer education group engaged in group activity).

4:00

Group reports

HACCP / Training group - see handout for objectives

Social Dimensions / Communications - see handout for goal and objectives

Consumer Education - met to prioritize and award mini-grants, Sam Varghese would also like to offer mini-grants to agriculture agents

5:00

Adjourn for day

Friday, January 7, 2000

Begin 8:30 am

Dacum Process

Lunch Break

Continue Dacum process

3:30pm

Adjourn

Vision

To be leaders in food safety education for families, the media, policy makers and the food industry in Michigan and abroad.

Mission

Recognizing that the provision of a safe food supply is fundamental to health and well-being, the mission of the Michigan State University Food Safety Area of Expertise Team is to protect the health of the people of Michigan and abroad on issues related to safe food through the execution of sound research, the delivery of research-based educational programs, and the provision of reliable information to policy makers.