"New Heights in Food Safety" is the title of a symposium April 2 hosted by the Cornell Institute of Food Science and the Central New York Institute of Food Technologists (IFT) at the Statler Hotel.

Among the presentations, Robert Gravani, Cornell professor of food science, will discuss recent regulatory advances in the Hazard Analysis Critical Control Point (HACCP) system, in his talk, "HACCP and Its Implementation in the Food Industry."

Introduced in 1971, HACCP food safety methods are applicable to all types of consumer food processing, particularly where microbial, chemical or human contact is a concern. HACCP identifies steps in the food processing chain that may be susceptible to hazards and then takes steps to reduce or eliminate food safety risks.

Kathryn J. Boor, Cornell assistant professor of food science, will discuss technological improvements in extending the shelf life of dairy products in her talk, "Dairy Food Safety: Looking to the Future." She also will discuss the impact of recently recognized pathogenic microorganisms on dairy food safety issues.

Also speaking at the symposium will be Carl A. Batt, Cornell professor of food science, on "Food Safety From Tabloid to Table"; Dean Cliver of the University of California at Davis on "Cryptosporidium in Food and Water"; Karen Carson of the U.S. Food and Drug Administration, on the federal food safety initiative; Dan Fung of Kansas State University, on "Rapid Delivery Methods and Automation in Microbiology."

There is a $40 fee for the symposium; $25 for the dinner only and $60 for both. Special discounts are available for students and IFT members. For more information, call Michelle Cannon at the International Food Network, (607) 257-5129.