Training

The Virginia Food Protection Task Force Virtual Forum on COVID-19 Food Safety:
Lessons Learned in 2020

January 12, 2021 Draft Agenda:

Welcome 10:00 -10:05

10:05 - 10:25 - Virus Overview: Renee Boyer, PhD, Professor and Interim Director, Food Science and Technology Program, Virginia Tech
Laura K Strawn, PhD, Associate Professor, Extension Specialist Produce Safety/Food Microbiology Food Science and Technology, Virginia Tech

10:25-10:40– Response and Updates from the Virginia Department of Agriculture and Consumer Services: Pamela Miles, Program Supervisor, Food Safety Program, Animal and Food Inspection Service, Virginia Department of Agriculture and Consumer Services

10:40 – 11:00 – Updates from the Food and Drug Administration – Kenya Moon Retail Food Specialist, Office of State Cooperative Programs, Office of Regulatory Affairs, Food and Drug Administration Valeria Moore, Lieutenant Commander, U.S. Public Health Service, Emergency Response Coordinator/Investigator, Baltimore District Office, Office of Regulatory Affairs, U.S. Food and Drug Administration

11:00- 11:20- Virginia Department of Health Response to COVID-19 in Food Processing, Food Manufacturing, and Agricultural Workplaces: Brandy Darby, DVM, MPH, Veterinary Epidemiologist, Virginia Department of Health

Virginia Department of Health Food Program Response: Peri Pearson, REHS, CP-FS, State Food Consultant, Office of Environmental Health Services, Virginia Department of Health

11:20- 11:35- Utilizing REDCap for Response and Tracking of Executive Order Complaints: Kelsey Holloman, MPH, Foodborne Disease Epidemiologist, Virginia Department of Health, Division of Surveillance and Investigation, Office of Epidemiology

Break: 11:35 – 11:45

11:45 – 12:00 Response by the Retail Food Store Industry: Parker Slaybaugh, Executive Director, Retail Food Stores, Virginia Food Industry Association

12:00-12: 15 Response by the Restaurant Industry: Jim Wilson, Director of Education & Workforce Development, Virginia Restaurant, Lodging & Travel Association. Virginia Restaurant Lodging and Travel Association.

12:15 – 12:30 - Building a Study to Evaluate How Coronavirus Survives on Different Foods and Food Contact Surfaces: Reza Ovissipour, PhD. and Technology, Virginia Tech University Assistant Professor, Seafood AREC/Department of Food Science

12:30-1:00 Panel Discussion: Questions from attendees to all speakers. (Attendees are encouraged to submit questions in advance with the registration).

 

Download: Training Registration Information

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