The meeting was called to order by Steve Krut, Chairman.

A brief welcome was followed by introductions of the Board and the Alliance Members attending the meeting. A sign-in sheet was circulated, a list of attendees is attached.

Copies of the agenda and budget/expenses were distributed to all attendees. The expenses of both the Alliance and the Center for Food Safety were briefly discussed by H. Russell Cross, and approved by the Board. (Budget/expense report attached.)

The next item of discussion was changing the name of the Alliance to reflect the international involvement in the Alliance. A motion was made and seconded that the name become the International Meat and Poultry HACCP Alliance.

The categories of members and representation on the Board of Directors were the next item on the agenda. The following categories were recommended, discussed and approved by the Board:

*Professional Societies: American Meat Science Association; American Veterinary Medical Association; American Society of Animal Science; Institute of Food Technologists; Poultry Science Association (Invited).

**Service groups will cover suppliers, consultants, and others who provide services, equipment, and other support to the meat and poultry industry will have annual dues of $500.00.

Individual companies will not be accepted as members; however, if any wish to contribute they should do so through their Associations.

The proposed committees were discussed next. The committees proposed to the Board by the Executive Committee were:

1. Training/Curriculum Committee - to determine and recommend on all training needs for HACCP involved personnel. Rita Fullem, FPI, will chair this committee. A list of potential members was circulated and additional names were requested for the committee. (Current list is attached.)

2. HACCP Expert Committee - will be an ad hoc committee responsible for defining a "HACCP expert" at various levels.

3. Scientific Advisory Committe - to receive, review and advise the Board on research, grants, surveys, etc. Will also prepare a "White Paper" on Microbiological testing vs. Microbiological standards.

4. Evaluation Committee - to address and recommend guidelines relating to what constitutes adequate HACCP plans, implementation, etc. (Discussion on changing the name to Verification Committee occurred, but it was concluded that this would be confusing since "verification" is the seventh step in the 7 principles of HACCP. Also the committee will not be responsible for verifying that a HACCP plan is actually working - only that it has the appropriate requirements.)

5. Certification Committee - to determine and recommend what types of "Certification" areas the Alliance should get involved in and what should be avoided. Will investigate the liability of "certifying" someone or something.

6. Membership Committee - to explore membership potential; funding sources, etc.

7. Marketing/Communication Committee - to address needs for communicating with members, non-members, media, etc.

8. Information Management Committee - to address the utilization of various data banks for technical information on research; the application of software (MOSAIC) to fill the needs of the Alliance, etc.

9. Nominating Committee - to recommend names for the Board of Directors. Will be chaired by Mark Thomas, National Live Stock and Meat Board.

A list of committees and their "charge" will be prepared and sent to all members requesting input on the "charge", chairperson, and members of each committee. That information should be sent the first week in August and responses should be returned to Dr. Cross' office.

The Bylaws will be revised to reflect decisions made during this meeting. The Bylaws will be faxed to the Board on Monday for final comments and approval.

Mark Thomas suggested that some structure and formula for funding the Alliance, giving it a system and process, be considered. Dr. Cross acknowledged this and suggested that the two categories of members be "Full" and "Associate", with Full Membership being those who provide money; Associate Membership being those who contribute ÒIn-kindÓ. The Executive Committe would be made up only of Full ("cash") members, except for the two at-large members appointed by the Chairman.

A brief "focus" paper was read by John Dressler, Wisconsin Department of Agriculture concerning the Seafood Alliance. It was agreed that there should be liaison between the Meat and Poultry Alliance and the Seafood Alliance.

The Strategic Plan was distributed and briefly discussed. Dr. Cross requested that all comments on the plan be sent to his office by Friday, August 5, 1994.

Ag Canada was represented by Anne MacKenzie and Jon Hutton. Dr. MacKenzie gave a brief overview of their HACCP activities which included plans for having 1700 plants, along all commodity lines, on HACCP programs by the end of 1996; they are pursuing voluntary vs. mandatory approaches; have about 40 generic HACCP models completed, which need peer review and review by their "Expert HACCP Committee." The plants are registered with Ag Canada, and do not include many small plants not covered by Ag Canada, but by other governmental regulatory authorities. Ag Canada views the move to HACCP as a partnership effort between them and their industries.

Various academic representatives gave an overview of their activities in the HACCP area. These included Dr. James Denton, University of Arkansas; Dr. Curtis Kastner, Kansas State University; Dr. James Oltjen, University of California; Drs. Vincent Hegarty and Edward Mather, Michigan State University; Dr. Fred Leak, University of Florida; and Dr. George Beran, Iowa State University.

The final item discussed was the time and location for the next Board meeting. It was agreed that a meeting was need during the fall. It was suggested that having the meeting in conjunction with an Association meeting could result help with expenses, or at a university site, which could save on facility expenses, etc. It was noted that the AMI meeting will be in San Francisco, Sept. 29-Oct. 2 and that the NAMP meeting will be in Bermuda, Oct. 23-26. The time and place will be determined and the members will be notified.

The motion was made and seconded that the meeting be adjourned.

Minutes approved / disapproved

________________________
Stephen Krut
Chairman

Board Members:
Baroudi, Ata - Food Marketing Institute
Beard, Charles - Southeastern Poultry & Egg Association
Brown, Bill - Southeast Meat Association
Denton, James - University of Arkansas
Fullem, Rita - Food Processors Institute
Harris, Joe - Texas Beef Council
Holmes, Marty - Southwest Meat Association
Kastner, Curtis - American Meat Science Association
Krut, Steve - American Association of Meat Processors
L.L. (Lou) Gast - Western States Meat Association
Lautner, Beth - National Pork Producers Council
Lloyd, Billy - National Cattlemen's Association
Marcello, John - The Educational Foundation of the Nat'l Rest. Assoc.
Marsden, Jim - American Meat Institute
Russell, Leon - American Veterinary Medical Association
Scott, Deven - National Association of Meat Purveyors
Thomas, Mark - National Live Stock and Meat Board
Zimbelman, Robert - American Society of Animal Science

Staff::
Cross, Russell - Texas A&M University
Harris, Kerri - Texas A&M University

Alliance Members:
Beran, George - Iowa State University
Booren, Al - Michigan State University
Busboom, Jan - PNW Center for Meat and Dairy Safety and Quality
Cassens, Bob - University of Wisconsin
Chavez, Martha - Direccion General De Salud Animal - Sarh - Mexico
Clarke, Sara - American Meat Institute
Cravens, John - American Sheep Industry Association
Dressler, John - Wisconsin Department of Agriculture, Seafood Alliance
Farquahr, John - Food Marketing Institute
Feirtag, Joellen - University of Minnesota, Dept. of Food Sci.
Hegarty, Vincent - Michigan State University
Hentges, Dawn - USDA, Cooperative Extension Service
Hollingworth, Bob - Michigan State University
Huffman, Dale - Auburn University
Hutton, Jon - Agriculture and Agri-Food Canada
Leak, Fred - University of Florida
MacKenzie, Anne - Agriculture and Agri-Food Canada
Mather, Edward - Michigan State University
Mikel, Benjy - Auburn University
Oltjen, James - University of California
Pierson, Merle - Virginia Polytechnic Institute & State University
Pilkington, Dwain - North Carolina State University
Schmidt, Glenn - Colorado State University
Singleton, Jan - USDA, Cooperative Extension Service
Stolfa, Pat - USDA/FSIS
Stuckey, Richard - Council for Agricultural Science & Technology
Thompson, Leslie - Texas Tech University
Vogel, Lyle - American Assoc. of Food Hygiene Veterinarians
Wildeus, Stephan - Virginia State University

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