Baltimore skyline (Above).

R E F R I G E R A T E D F O O D S A S S O C I A T I O N

www.refrigeratedfoods.org SUMMER 2012

CHILLEDCHILLEDCHILLEDNews ReviewNews ReviewSeafood HACCP Workshop & Fall Symposium: International Food Safety Training Laboratory & Elite Spice Tours

In this Issue:President’s Message..............2RFA’s Kitchen.........................2SCIFTS Award Recipient........3Renewals.................................4Making Her Mark on Membership.............................4

Save the Date!February 24 - 27, 2013

33rd Annual Conference & Exhibition

arm up to new ideas, network with today’s industry experts, and explore tomorrow’s

solutions at the 33rd Annual Conference and Exhibition in sunny Miami, Florida! Start making your plans now to join us on February 24-27, 2013 at the stunning Doral Golf Resort & Spa. This year’s RFA Conference Committee has planned an outstanding schedule that will combine important industry presentations with valuable networking opportunities. Look for registration materials this fall!

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Warm Up to New IdeasNetwork with Today’s Industry Experts

& Explore Tomorrow’s Solutions

REFRIGERATED FOODS ASSOCIATION33 Annual Conference & Exhibition

February 24 - 27, 2013Doral Golf Resort & Spa

Miami, Florida

rd

n conjunction with the Fall Symposium on September 11th-13th in Baltimore, Maryland, The

RFA is hosting a special Seafood HAC-CP Workshop on September 10th and 11th. The Seafood HACCP Workshop is designed to educate RFA members on the FDA’s Seafood HACCP regulations, including the new 4th Edition Hazards Guide. Participants will be given the opportunity to receive a Certificate of Course Completion from the Association of Food and Drug Officials (AFDO) to demonstrate that they meet the training requirement of the FDA Seafood HACCP regulation. The Fall Symposium, on September 11-13th will feature visits to the Joint Institute for Food Safety and Applied Nutrition’s (JIFSAN) International Food Safety Training Laboratory (IFSTL) and Elite Spice. Industry development,

marketing, technical and food safety educational sessions will be interwoven together over the two days. Dr. Dan Lafontaine of the RFA’s own member company, HACCP Consulting Group L.L.C. will be giving a presentation titled “FDA & USDA Regulatory Update – What’s New and What’s Coming in the Future.” Dan’s presentation will cover the major provisions of the Food Safety Modernization Act, the current status of the FDA publishing the regulations, and other pertinent and timely regulations affecting our industry. Two members of the International Refrigerated Transportation Association (IRTA) will share their insights and expertise on proper and efficient movement of temperature controlled food products during another presentation. Product handling best practices, time-temperature monitoring technologies,

impact of temperature variation during transport, and evaluation of shipping costs in various shipping lanes will be discussed during this informative session.(Continued on Page 3 . . . )

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Baltimore Skyline (Above).

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New Members

elcome to

summer! I hope everyone’s sales are as hot as the

temperature outside. My message this month will be a short one since this is the busy season for most of us and we all have to get back to work! Please join me in welcoming three new manufacturing members to the RFA: Five Star Gourmet Foods from Ontario, California, Soyfoods of America from Duarte, California, and Summer Garden Food Manufacturing from Boardman, Ohio. Thank you all for joining the RFA and we will do our best to make your membership worthwhile. We have a very important event coming up in September in Baltimore. The RFA Seafood HACCP Workshop is your chance to receive a Certificate of Course Completion from the Association of Food and Drug Officials (AFDO) to demonstrate that you and your QC personnel meet the training requirement of the FDA Seafood HACCP regulation. All plants that manufacture seafood items must be certified under the new FDA guidelines. This is an excellent opportunity to bring your company into compliance. This event is on September 10th -11th. In addition, our annual Fall Symposium is September 11th -13th immediately following the Seafood HACCP workshop. We will tour the Joint Institute for Food Safety and Applied Nutrition’s (JIFSAN) International Food Safety Training Lab (IFSTL) and Elite Spice and have an agenda full of great information to help expand your horizons.

A Message from the President Brian Edmonds

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Soyfoods of America

1091 Hamilton Rd.Duarte, CA 91010Phone: 626-358-3836Key Contact: Laura LeeWeb site: http://www.soyfoodsusa.comProducts/Services: Soyfoods of America specializes in bulk soymilk base for further processing. SFA also does retail pack items such as specialty tofu items, and HDPE 1/2 gal bottled soymilk that are available for co-pack.

Five Star Gourmet Foods, Inc.

3880 E. Ebony St.Ontario, CA 91761Phone: 909-390-0032Key Contact: Tal ShoshanWeb site: fivestargourmetfoodsinc.comProducts/Services: Five Star Gourmet Foods is a premier supplier of fresh and frozen prepared foods to Foodservice and Retail. They pride themselves on offering custom culinary branded and private label development, uncompromising quality, impeccable food safety, and exceptional customer service. Along with their own branded production, they are a trusted co-packing partner for other manufacturers, retailers and foodservice providers.

Summer Garden Food Manufacturing

500 McClurg Rd.Boardman, OH 44512Phone: 330-96508455Key Contact: Tiffany TurjonisWeb site: http://www.summergardenfood.com/Products/Services: Pasta sauce, salad dressing, BBQ sauce, soup, and simmer sauce.

WELCOME!Manufacturing

RFA’s Kitchen

n our nation’s Independence Day, Erik Lawser and his wife Jamie decided to make the

“red, white & blue summer salad” recipe from the RFA’s cookbook. This recipe was submitted by Joe and Denise Kross of Genpak, LLC. The salad was a great, refreshing dish to bring to the neighborhood pool party on such a hot day in Georgia. It was served with pita chips and everyone really enjoyed it. To try this recipe and other RFA members’ favorite recipes, buy your RFA cookbook today online at www.refrigeratedfoods.org

Finally I would like to extend a special congratulations to our very own Marty Mitchell for his receipt of the 2012 Southern California Distinguished Achievement Award’ presented by the (SCIFTS) Southern California Section of the Institute of Food Technologists. This award is based on service and dedication to the food industry. There is certainly no one more deserving than Marty in this regard. Please see the article in this newsletter for the details of his prestigious award.

Hope you have a great summer. See you in September!

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New Members

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T he standards of safety and wholesomeness of the U.S. food supply provides a sense of security and trust for all of us in our daily lives. These standards of food safety that we all enjoy and take for granted exist due to the continuing activities of a

wide range of organizations—and leaders—from the public and private sectors. This year’s recipient of the Southern California Section of the Institute of Food Technologists (SCIFTS) Distinguished Achievement Award is Martin Mitchell, Managing Director of Certified Laboratories, Inc. Over his career Mr. Mitchell has demonstrated a consistent drive and determination to make food safety his top priority. The primary consideration for this award is continuing service to the food science and technology fields, rather than specific contributions to research, education, or development. Qualification for the award is based on dedication, unique service, and supreme effort on behalf of the food industry and its related businesses. In Pomona, California, on May 16, SCIFTS recognized Mr. Mitchell’s business experience coupled with many years of industry association leadership across a gamut of the industry from frozen foods and spices to highly perishable fish and seafood. Mr. Mitchell is known for his presentations regarding being responsible for the sophisticated facilities that serve a growing and complex food industry. Certified Laboratories is an independent laboratory of 190 employees with locations in New York, Southern, Northern California and Illinois. The company specializes in microbiological and chemical analyses of food, beverages, spices and other products. The company’s four laboratory locations test a wide range of domestic and international products. Mr. Mitchell is managing director of Certified Laboratories, Inc. based in Plainview, NY with laboratories in Turlock, Buena Park, CA and Bollingbrook, IL. Mr. Mitchell has served as director or chair for various industry associations including the Refrigerated Foods Association, National Coalition of Food Importers Association, National Fisheries Institute and the American Spice Trade Association (ASTA) Mr. Mitchell is also a professional member of IFT and past-chair of the Refrigerated & Frozen Foods Division. Mr. Mitchell is known for his presentations regarding FDA and its impact on trade as well as the confusing world of pesticides and third-party testing. “How To Implement An Effective Pathogen Environmental Monitoring Program,” was one of his 2009 presentations to Southern California IFT. Mr. Mitchell was born in Brooklyn and raised in Queens, NY. His education includes a Bachelor of Science degree from Farleigh Dickinson University in New Jersey and postgraduate studies at St. John’s University in New York. About the Southern California Section of the Institute of Food Technologists: The Institute of Food Technologists (IFT), a professional organization with nearly 30,000 members, advances the science and technology of food through the exchange of knowledge. Established approximately 65 years ago, IFT is considered the primary worldwide resource of scientific and professional-based food science and technology information, and a leading advocate for science on food-related issues. The Southern California IFT Section (SCIFTS) is comprised of more than 1500 diverse members representing academic institutions, government agencies, and private industry dedicated to ensuring the quality and safety of our food supply. It is a group of professionals and pre-professionals prepared to provide and guide the public on emerging food-related issues and technologies affecting public health. Its mission is to support improvement of the food supply and its use through science, technology and education. For more information, go to the section website at www.scifts.net or the national organization at www.ift.org.

RFA Technical Director, Martin Mitchell Receives 2012 Southern California Distinguished Achievement Award

Martin Mitchell Receiving his 2012 Southern California Distinguished Achievement Award (Above).

(Continued from Page 1 . . . )Brian Lynch of the Grocery Manufacturers Association will be giving a presentation on the latest retailer trends as well. You will have the opportunity to spend two days in the company of other professionals in the refrigerated foods industry, sharing and learning from each other. This year’s Fall Symposium promises to be of great value to you and your company. You can’t afford to miss this year’s Fall Symposium! To register visit www.refrigeratedfoods.org or call the RFA office at 770-303-9905.

HACCP Workshop & Symopsium Continued . . .

Upco

min

g Ev

ents

September 10 - 11thSeafood HACCP Workshop

Baltimore, Maryland

September 11 - 13thFall Symposium

Baltimore, Maryland

February 24 - 27, 201333rd Annual RFA Conference & ExhibitionDoral Golf Resort & Spa • Miami, Florida

1640 Powers Ferry Road, Bldg. 2, Suite 200 A

Marietta, Georgia 30067(770) 303-9905 • FAX: (770) 303-9906

info@refrigeratedfoods.org

www.refrigeratedfoods.org

Refrigerated Foods Association

Officers for 2012 - 2013

President Brian Edmonds, St. Clair Foods

Vice PresidentGeorge Bradford, Mrs. Stratton’s Salads

SecretarySteve Loehndorf, Reser’s Fine Foods

Treasurer Wes Thaller, House of Thaller

Board of DirectorsMark Brown, Fresh Creative FoodsKenneth Funger, Mrs. Grissom’s Salads, Inc.Gene Graves, Lakeview Farms, Inc.Wendie DiMatteo Holsinger, ASK Foods, Inc.Josh Knott, Knott’s Wholesale Foods, Inc.Glenn LeBlanc, Berry Plastics CorporationMark Reser, Reser’s Fine Foods, Inc.Jerry Shafir, Kettle Cuisine, Inc.Robert Shore, B. Roberts FoodsJennifer Shrader, Atlantic Coast MarketingMike Swan, Keybrand Foods, Inc.John Trumpler, IPL, Inc.Andy Tully, Kurt SalmonMark Vaughan, Vaughan Foods

StaffExEcutivE DirEctor

Erik Lawser, CAE

communications DirEctor Katy Fisher

mEmbErship coorDinator Meg Levin

tEchnical DirEctor Martin Mitchell, Certified Laboratories

FounDing ExEcutivE DirEctor Judy Gervais

Making Her Mark on Membership: f you are a member of the RFA and have attended at least one or two association-sponsored events, surely you know who Wendie DiMatteo Holsinger is. She lights up a room

and makes such an effort to make all members feel welcome and special. Wendie has chaired our Membership Committee for countless years, and we would like to take this opportunity to thank her for her dedication to the RFA. As CEO of ASK Foods, Wendie has been an active member of the RFA since 1985. She jumped right in and took on leadership roles in our group, thanks to the encouragement of her friend/competitor Harry Seifert. Wendie and Harry epitomized the spirit of our association with their willingness to work side-by-side to tackle issues facing the industry, and developed a friendship that superceded their business rivalry. They proved that by working together, we can accomplish much more than would be possible on our own. Wendie has truly exemplified this reality and has worked diligently to spread the word throughout the industry. Her enthusiasm and endless pursuit of new initiatives that will improve the RFA are remarkable. She has worked on fundraising projects, social events, trips and tours and so much more, in addition to her work on member retention and recruitment. Wendie has served on our Board of Directors for many years, including every position on the Executive Committee. Since serving as President, Wendie has been more active than ever and has dedicated herself to leadership positions in all areas within our Association. So many people have been instrumental in the development and promotion of the Refrigerated Foods Association, and Wendie is absolutely counted among them. If you’d like a chance to get to know Wendie better while serving your association, please consider joining our Membership Committee.

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Wendie DiMatteo Holsinger, ASK Foods, Inc. (Above).

t’s that time once again. . . time to renew your RFA membership. We are aware that in today’s economy, it all boils down to one question: what’s in it for me? So much of what the RFA provides is intangible and hard to measure, but when the Board of Directors put it to pen and paper a few years ago, they estimated an

annual value of $29,500. That’s a great deal, as membership costs only a fraction of that! When your membership invoice comes in the mail in a couple weeks, please don’t delay. Renew your membership right away in order to continue reaping the many benefits provided by the RFA, including: training materials; networking opportunities; industry updates; research studies; tours and conferences; and much more. The services provided by the RFA are the reason why so many of your peers renew year after year. Don’t miss out – choose to renew. We look forward to serving you and your business for many years to come.

RFA Membership Renewals

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