Dr. R. Bruce Tompkin, Vice President for Food Safety, ConAgra Refrigerated Prepared Foods, is this year’s recipient of the NFPA Food Safety Award in recognition of his dedication and many contributions to improving food safety. Dr. Tompkin will be presented the award at the annual meeting of the International Association for Food Protection, August 5-8, 2001 in Minneapolis, MN.
“The hallmark of Dr. Tompkin’s career is his commitment to sharing his extensive food safety knowledge and expertise with colleagues throughout industry,” said Jenny Scott, IAFP President and Senior Director in the NFPA Office of Food Safety Programs. “For more than 35 years, Dr. Tompkin’s active participation in the committees and councils of leading trade, professional and international organizations, and his publication of more than 140 scientific articles, reports and abstracts, have contributed to a safer food supply for consumers worldwide,” Scott said.
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Dr. Tompkin is widely recognized for his accomplishments in the control of Listeria monocytogenes, the development of HACCP principles and the establishment of Food Safety Objectives through his work on the National Advisory Committee on Microbiological Criteria for Foods and the International Commission on Microbiological Specifications for Foods.
Dr. Tompkin earned a B.S. in zoology from Ohio University and an M.S. in bacteriology and Ph.D. in microbiology from Ohio State University. He joined Swift & Company as a Research Microbiologist in 1964 and has established a reputation for innovation and initiative during more than 35 years with the company, according to his colleagues. With the encouragement of his company, he has developed numerous short courses to educate food safety professionals outside his own company and to benefit the food safety practices of the broader food industry.
“On behalf of NFPA and all our members, I congratulate Dr. Tompkin for this well-deserved distinction and for his many accomplishments that have done so much to enhance and ensure the safety of the food supply,” said John R. Cady, NFPA President and CEO.
NFPA is the voice of the $460 billion food processing industry on scientific and public policy issues involving food safety, nutrition, technical and regulatory matters and consumer affairs.
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