Food Online's Top 10 Of April

By Sam Lewis

What was most important to our readers in April? Take a look back at last month by reviewing the 10 most-popular articles that appeared on Food Online

1. Food Safety And Legal Liability: From CEOs To The Production Line — Ignorance Of The Law Is No Excuse
   Under section 402(a)(4) of the FDCA, a food product is deemed “adulterated” if the food was “prepared, packed, or held under insanitary conditions whereby it may have become contaminated with filth, or whereby it may have been rendered injurious to health.” A food product is also considered “adulterated” if it “bears or contains any poisonous or deleterious substance which may render it injurious to health.” This article examines legal theories and liabilities of some high-profile food safety law suits.
    
2. How Are Flavor Trends Driving Food Product Development?
   Food manufacturers’ product development teams are constantly in search of the next big flavor. In their research, they look to global sources of inspiration for adaptation to the U.S. market. Here, Debie Blair, Food Scientist, North American Product Development at Mondelez International, answers Food Online’s questions about current trending flavors from around the globe and shares some key factors food manufacturers should consider before investing in new flavors and products.
    
3. Preparing For FSMA: The Sanitary Transportation Of Human And Animal Food Rule
   FSMA’s seventh rule, the Sanitary Transportation of Human and Animal Food, went into effect March 31. Previously, it was just guidelines set forth by the FDA; now, it’s a law for those involved in the transportation of perishables to meet requirements in sanitation, temperature control, and record keeping. Here, three cold chain logistics professionals, whose focus is food safety in transportation, offer advice to help you prepare facilities, written agreements, and transportation operations under FSMA’s Sanitary Transportation of Human and Animal Food.
    
4. Packaging Machine Speed Is Easy, Capacity Is Difficult, Output Is Hard
   Packaging machine speed is easy to calculate: just count products out, divide by time, and you have instantaneous speed per minute. Capacity is a whole discipline unto itself. It is related to designed line speed, but is not the same thing. However, the really critical metric, and most difficult, is output. Output is how much you actually produce. At the end of the day, it is only output that matters.
    
5. Mock Recalls: What Are They, Why Are They Important, And How Do I Perform One?
   In early April, the Grocery Manufacturers Association (GMA) partnered with Food Online for a live web chat, Mock Recalls: What Are They, Why Are They Important, And How Do I Perform One? In this 45-minute live Q&A, Jennifer McEntire, Ph.D., Vice President of Science Operations at GMA, presented on the mock recalls and best practices for performing them. She also answered the live audience’s questions on topic.
    
6. The Next Frontier: Technology's Role In Food Safety And Compliance
   Technology is solidly embedded in our everyday lives and we become further connected to it every day. In fact, the average family owns 7.4 connected devices and, as our houses themselves get smarter, this will increase; by 2020 there will be 26 billion devices connected. Technology is now more important than ever in food facilities and should be into them to meet consumer, regulator, and employee needs.
    
7. Does Your Food Safety Plan Meet The Demands Of FSMA's Preventive Controls Rule?
   FSMA’s Preventive Controls For Human Food rule was published last September and became effective November 17, 2015. Large food manufacturers must be compliant with it beginning next fall. A major part of complying with this rule is creating and implementing a Hazard Analysis and Risk-based Preventive Controls (HARPC) food safety plan. Here, Jennifer McEntire, Vice President of Science Operations at the Grocery Manufacturers Association (GMA), took some time to answer Food Online’s questions about creating a HARPC-based food safety plan to comply with FSMA’s Preventive Controls For Human Food rule.
    
8. Five Essential Steps For Choosing A Case Packing System
   By following these five steps, you will take much of the stress out of the difficult task of choosing the case packing system that is right for you company.
    
9. Should Your Food Manufacturing Facility Use In-House Or Contract Lab Pathogen Testing?
   A food testing program is an important component of a comprehensive food safety and quality assurance program. In these programs, testing often serves among the verification steps that the preventive controls that have been implemented are effective. This includes verification of the raw material and finished product specifications, verification of the HACCP — and where applicable, the HARPC program — sanitation, surveillance, and at times, the investigation of problems.
    
10. How Is Food Safety Education Transforming To Ease Compliance?
    Food safety is top of mind for every food manufacturer or processor. But, are companies keeping up with how food safety and its education are evolving? Here, Brian Sterling, President and CEO of Safe Food Canada, answers my questions about the evolution of food safety education and what companies can do to build and sustain a qualified workforce in food manufacturing facilities.