Sucessful Completion

of the

July 29, 2015

Food Safety Confrence

Sponsored by NFSTF and NvEHA


​We had professional from several states share their expertise with us.  Topics included Botulism Prevention, the Food Safety Mondernization Act, Listeria Monocytogenes Outbreaks, and Behavioral Barriers in Food Safety.  The day concluded with an amazing demonstration on the Art of Fresh Noodle Making.  Spicy Noodle Soup was served to everyone! 


July '15 Summary (1 day)                                 For assistance or questions in

Attendance - aproximately 100                         reference to continuing education credits

Speakers - 5                                                     please e-mail Erica Ryan

Vendors - 4                                             

Scholarship Money Raised - $400.00


Speaker Biographies and Presentations

Presentations will be displayed as soon as they are available.  Please check back.


Kevin Gerrity started his FDA career in 1990 as a Chemist analyzing foods for natural toxins, heavy metals, antibiotics, and pesticides. Mr. Gerrity’s FDA laboratory career also included certification as a sensory analyst of seafood products. In 1998 he transferred from the Laboratory to the Investigations Branch, initially specializing in seafood HACCP regulatory inspections, and soon branching out to include low acid and acidified food regulatory inspections, outbreak investigations, and outbreak related environmental assessments of produce farms. Mr. Gerrity became an FDA National Food Expert in 2012, and is currently co-leading a team that is developing the FDA implementation strategy for the new produce farm regulations under the FSMA.  In addition to the bachelor’s degree in Chemistry from San Diego State University he has FDA certifications in Low Acid Canned Foods and in seafood HACCP.

Darla Bracy is a 25-year Food and Drug Professional.  She started her career FDA as a Consumer Safety Inspector working in the Import Operations Branch.  She was later promoted to a Consumer Safety Officer and then a Food Specialist.  In 2002 she became a Food Supervisor.  Ms. Bracy has been in her current position as FDA Deputy Director for the San Francisco District Office since 2013.  She has a bachelor’s degree in Dietetics from the University of California, Davis.


Dr. Peter Muriana currently holds the Advance Foods-Gilliland Endowed Professorship in Microbial Food Safety at Oklahoma State University.  His general research area is broadly defined as “detection, characterization, and inhibition of foodborne pathogens and spoilage organisms.”  His specific research focus has involved the characterization and application of inhibitors, the implementation of post-process lethality measures, liquid egg pasteurization, and general and molecular approaches to characterizing foodborne pathogens.  Dr. Muriana is recognized as an authority on surface pasteurization of RTE meats.   He has authored 60 research abstracts, 43 peer-reviewed research publications, 5 book chapters, and his work appears in the USDA-FSIS ‘Guidance for the Industry’ document.   Dr. Muriana is on the National Advisory Committee for the Microbiological Criteria of Foods.

Dr. Ellen Thomas is a staff research associate professor at the Center of Excellence for Safety Research in Child Nutrition Programs at Kansas State University.  She received her PhD in Food Science from North Carolina State University.  Dr. Thomas’s dissertation focused on restaurant servers' communication with consumers regarding the risks associated with eating undercooked ground beef.  Her project was part of a national USDA Coordinated Agricultural Project grant to assess and mitigate Shiga-toxin producing Escherichia coli risks associated with ground beef from farm-to-fork.  Her past research focused on temperature patterns of cut leafy greens during transportation and service.  Dr. Thomas is a member of the International Association for Food Protection and the Conference for Food Protection.

I would like to welcome Guo Ming Xin, Executive Chief of Asian Production at Wynn Las Vegas and the owner of the Noodle Man Restaurant.  He spent 15 years studying noodle making in China before coming to America.  We excited to watch his advanced skills.