NSF Food Safety Leadership Awards Presented at the 2008 Food Safety and Security Summit
NSF International announced the 2008 recipients of its Food Safety Leadership Awards last month at the Food Safety and Security Summit in Washington, D.C. NSF’s Food Safety Leadership Awards program, now in its fifth year, recognizes the extraordinary efforts of individuals and organizations that have demonstrated outstanding dedication and achievement in foodservice safety.
William Fisher, NSF International Vice President, presented each winner with their awards: Paul A. Lachance, Ph.D., F.A.C.N., C.N.S., the Founding and Emeritus Director of the Nutraceuticals and Functional Foods Institute of the Center for Advanced Food Technology, was recognized for his Lifetime Achievement Award in education and technology.
Daniel L. Engeljohn, Ph.D., was recognized for his Lifetime Achievement Award in public service. Engeljohn serves as the Deputy Assistant Administrator for the U.S. Department of Agriculture (USDA) in the policy office of the Department’s public health regulatory agency.
Elizabeth A. Bugden, MS, Food Scientist for Kids First, expressed her appreciation for her award in education and training.
Dr. Jan Singleton, National Program Leader for the USDA’s Cooperative State Research, Education, and Extension Services, accepted the Food Safety Leadership Award for education and training on behalf of Jeanne Gleason, Ph.D., director of media productions at New Mexico State University.
Christine Moe, Ph.D., accepted her award for outstanding achievements in research advancement. Moe is the Eugene J. Gangarosa Professor of Safe Water and Sanitation and director of the Center for Global Safe Water at Emory University.
Dennis Romer, vice president of foodservice and hospitality, accepted the Food Safety Leadership Award in equipment design on behalf of Sterilox Food Safety Systems.
Norm Faiola, Ph.D., was recognized for his achievements in product development. Faiola is the Associate Dean of the College of Human Ecology and tenured Associate Professor in the Department of Nutrition and Hospitality Management at Syracuse University.
Tom Dickey, NEHA Assistant Manager, Research & Development, accepted the Food Safety Leadership Award in education and training on behalf of the National Environmental Health Association.
The Middleby Corp. of Elgin, Ill., has announced the promotion of Magdy Albert to executive vice president of the food processing group. In this expanded role, Magdy will be responsible for oversight of all business divisions within the Food Processing Group, including Alkar, RapidPak, and MP Equipment, and play a critical role in leading the expansion of this business platform. He will continue to report directly to company chairman and chief executive officer Selim A. Bassoul.
Food Safety Net Services has announced the promotion of Sherri Jenkins, M.S. to vice president of auditing and consulting services. Jenkins joined FSNS in 2007 and has most recently held the position of director of auditing and consulting services. Jarrod Miller, M.S. was also recently promoted to senior auditing specialist. Jarrod joined FSNS in 2004 as an audit specialist.
Mettler-Toledo Safeline has announced the appointment of Cary Chapman as field service manager and Dick Wyman as X-ray regional sales manager. Chapman’s responsibilities will relate to providing service between our customers technical service needs and the company’s field service organization in North America supporting metal detectors and X-ray equipment. Wyman’s responsibility will be to manage X-ray sales within the southern region of the United States.
Silliker Inc. has recently announced three promotions within its North American network. Robert Colvin was named vice president of operations. Pamela Coleman was promoted to vice president of marketing and business development. Mark Carter was named division vice president of technical services.
Check out the December 2019 issue of Independent Processor, featuring our cover story on the family-run Dayton Meat Products, an exciting culinary trend showcased at CAB's annual conference, and much more.