donors to the college Chu-An Chang and Kai-Ling Hwang Michelle Claffey and Stephane Caron Fred F. Coons Harold and Judy Cota Tucker Coughlen Theodore W. Craig Richard Cummings Christopher E. and Mary B. Dateo Raymond L. Dod Doug Edwards Bruce A. Ellsworth Edward C. Fan Bruce A. Firestone Randall A. Fischback George and Cherry Fitzgerald Robert A. and Frida V. Flath Bruce M. Foreman George and Cindy Fosselius Milton S. Frank Leif G. and Janet L. Fredin Friends of Eric Abramson Scholarship Fund
Ellen K. Fujikawa Pete Fullerton Kent K. Fung Alvin S. and Karen C. Fuse Kevin and Rebecca Gaab Ethan C. Galloway Hubert Gasteiger Peter Gates Michael B. Gentzler Kevin R. Geurts and Angela R. Smith Marcella A. Gilmore and Edward Ruehl Alexander P. and Jeannette Golitzin Gail L. Gray Joseph M. Greendorfer Laura Greenfield William J. Guilford Paul H. Gusciora Robert N. Hanson David J. Hart Jennifer A. Hart Bin He L. Louis Hegedus
Mark A. Henderson Ann and William Hetherington Donald L. Hildenbrand Megan L. Hoarfrost Donna and Elvin Hoel Richard and Patricia Hoff Stephen M. Holton David Holtz Chris Hovde Limin Hsueh Ronald Jensen John A. and Heidi S. Jensvold Jack Jew Daniel H. Jones Roy T. Kamimura Joshua J. Kennedy-Smith Kim Kinoshita Jean M. Kitchens Edward F. Kleinman Robert Knott Anthony R. Kovscek and Rebecca E. Taylor
Kenneth W. Kraus Michael A. and Gretchen V.T. Kriss Felix S. C. Lai Stephen M. Lambert Charlotte F. Lee and Paul Gillespie Jennifer C. Lee Stephen R. Leone and Mary K. Gilles David J. Leu Catherine and Tzu-mu Lin Mingjun Liu Mark Logan John W. Lorimer Ka Lum Gregory S. Girolami and Vera V. Mainz Ceayee Mak Douglas K. Mandel Mary A. Manumpil Andrew P. and Kimberly K. Marcus
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tools of food safety—particularly using heat and sanitizing washes—destroy flavor and texture along with germs. The Food Safety Modernization Act (FSMA) was signed into law by President Obama in January 2011. It shifts the emphasis of federal regulations from responding to contamination to preventing it. Says Clark, “FSMA poses new challenges for the fresh produce industry. It is based on the reality that testing alone is not adequate to ensure safety. Food manufacturers must have a food safety plan that is essentially what is called a hazard analysis critical control point plan. “Rigid sanitation of the environment is the best precaution,” says Clark. “This means the boundary between agricultural processing and food processing has to be pushed all the way back onto the farm. Some traditional practices, like using opensided packing sheds that allow birds and rodents to enter, need to upgraded. Now some packing areas for ready-to-eat foods continued next page Clark examines an antique food press. annual report, ’13