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NSF Announces Food Safety Leadership Award Winners

NSF Announces Food Safety Leadership Award Winners

Innovation that culminates in the development of groundbreaking foodservice safety advances

ANN ARBOR, Mich. - NSF International (NSF) today announced the four winners of its first Food Safety Leadership Awards, an inaugural program recognizing groundbreaking achievements in foodservice safety that helps protect the public from foodborne illness. The awards will be presented on May 22, 2004 at the National Restaurant Association Restaurant, Hotel-Motel Show in Chicago, Illinois.

NSF developed the program to recognize the extraordinary efforts of individuals and organizations that have demonstrated outstanding dedication and achievement in foodservice safety. This new awards program is part of NSF's ongoing public health and safety commitment to encourage safer living.

After a comprehensive review of several nominations, the independent expert panel, formed by NSF, identified the following winners:

  • John Farquharson, FMP, founding president of the International Food Safety Council (IFSC) of the National Restaurant Association Education Foundation, will be recognized with a Lifetime Achievement Award for his contributions in the area of Service in food safety education. In 1993, Farquharson founded the IFSC with a mission to increase the awareness of food safety education. He has been instrumental in engaging the industry to support this initiative through his resources, time and energy. For more information on the IFSC and the NRAEF, please visit www.nraef.org.
  • John Silliker, Ph.D., founder, Silliker, Inc. will be honored for his outstanding research in the area of foodservice safety with a Lifetime Achievement Award for Research. Silliker has devoted more than 50 years to the study of microorganisms in food and has spent the last 15 years sharing his vast knowledge as a consultant and educator. He is a fellow at the Institute of Food Technologists and the American Academy of Microbiology and has been widely published in the fields of sanitation, bacteriology, and biochemistry. For more information on Silliker, Inc., please visit www.silliker.com.
  • Jack in the Box Inc., represented by David Theno, Ph.D., senior vice president, quality and logistics, will be recognized for accomplishments in Systems Improvement. Under the direction of Dr. Theno, Jack in the Box developed and implemented the industry's first Hazard Analysis and Critical Control Points (HACCP) based food safety system. Products and procedures were designed to minimize restaurant food safety risks such as: annual monitoring of processing plants and distribution centers, temperature-monitoring systems for ingredients shipments, risk-based microbiological, chemical and physical sampling. For more information on this systems improvement, please visit www.jackinthebox.com/aboutourco/foodsafety.php.
  • AgION Technologies Inc., represented by J. Ladd Greeno, president and CEO, will receive the Food Safety Leadership Award in the category of technology breakthrough. AgION Technologies antimicrobial agents are based on naturally occurring silver, and can be integrated into food packaging and processing systems, water filtration and delivery systems, food preparation surfaces, beverage dispensing equipment and others, without requiring significant capital investment. AgION's antimicrobial's broad-spectrum activity inhibits the growth of molds, fungi, yeast and other forms of bacteria such as E. coli and salmonella. For more information on this technology breakthrough, please visit www.agion-tech.com.

To judge entries, NSF assembled an independent panel of experts that reviewed award nominations in multiple categories:

  • Arthur Liang, MD, MPH, director, food safety office, Centers for Disease Control and Prevention
  • Ewen Todd, Ph.D., director, national food safety & toxicology center at Michigan State University
  • Mary Adolf, MS, RD, president, National Restaurant Association Education Foundation
  • Simon Livings, Ph.D., chairman, Institute of Food Technologists-foodservice division
  • Anna M. Lammerding, Ph.D., chief, microbial food safety risk assessment Health Canada
  • Steve Tackitt, RS, MPH, chairman, NSF International Council of Public Health Consultants
  • Ellen Laymon, executive director, Association of Food & Drug Officials
  • Arnold P. Borsetti, Ph.D., associate director for operations, USDA Center for Food Safety and Applied Nutrition

"I would like to congratulate the winners on their many years of commitment to foodservice safety," said Kevan Lawlor, president and CEO, NSF International. "These awards exemplify the commitment of each of these extraordinary individuals and organizations. Their achievements will have a positive, lasting impact on consumers and on the foodservice industry as these awards foster individual creativity and innovation that culminate in the development of many groundbreaking advances."

NSF International, a not-for-profit, non-governmental organization, is committed to certifying products and developing standards that help protect food, water, air, and consumer goods (www.nsf.org). NSF provides product certification and safety audits for the food and water industries. Other services include management systems registrations delivered through NSF International Strategic Registrations, Ltd. and education through the NSF Center for Public Health Education. NSF is a World Health Organization Collaborating Centre for Food and Water Safety and Indoor Environment. Founded in 1944, NSF is headquartered in Ann Arbor, Michigan and serves companies in 80 countries.