Food Online hosted a live web chat, Food For Thought: FSMA’s Food Defense Rule featuring Clay Detlefsen, VP of regulatory affairs and counsel at the National Milk Producers Federation (NMPF); and Warren Stone, senior director of science policy, compliance, and inspection at the Grocery Manufacturers Association (GMA). In this 45-minute live Q&A, Detlefsen and Stone answered the audience’s questions about FSMA’s Food Defense Rule. While the session was educational and informative, there wasn’t enough time to answer every question. Here, Detlefsen and Stone address the unanswered questions from the live web chat.
Food Online hosted a live web chat, Food For Thought: FSMA’s Food Defense Rule featuring Clay Detlefsen, VP of regulatory affairs and counsel at the National Milk Producers Federation (NMPF); and Warren Stone, senior director of science policy, compliance, and inspection at the Grocery Manufacturers Association (GMA). In this 45-minute live Q&A, Detlefsen and Stone answered the audience’s questions about FSMA’s Food Defense Rule. While the session was educational and informative, there wasn’t enough time to answer every question. Here, Detlefsen and Stone address the unanswered questions from the live web chat.
The Grocery Manufacturers Association Science and Education Foundation (GMA SEF) and Cultivate Food Safety partnered with Food Online for a live web chat, Food For Thought: Establishing, Maintaining, And Improving Food Safety Culture. Here, Lone Jespersen, principal at Cultivate and former director of food safety and operations learning at Maple Leaf Foods; and Brian Bedard, executive director of the GMA SEF, discuss senior leadership’s role in food safety culture, how food safety culture can be evaluated and/or measured, and how it can be incorporated into food safety management systems.
As the food industry shifts its focus from reacting to adverse events to preventing them, “An ounce of prevention is worth a pound of cure,” is becoming the new mantra. At the 13th Annual North American Summit On Food Safety, Nandini Natrajan, Ph.D., senior director of science operations at Keystone Foods, shared her insights on how both the FDA and USDA FSIS are approaching listeria control, as well as what those companies can do to mitigate their listeria risk and prevent listeria contamination-related recalls.
On Tuesday, May 23, the Grocery Manufacturers Association (GMA) and the National Milk Producers Federation (NMPF) partnered with Food Online for a live web chat, Food For Thought: FSMA’s Food Defense Rule. In this 45-minute live Q&A, Warren Stone, senior director of science policy, compliance, and inspection at GMA, and Clay Detlefsen, VP of regulatory affairs and counsel at NMPF joined Food Online’s editor, Sam Lewis, to answer the food industry’s questions on the topic, including why HACCP isn't enough to ensure you comply with FSMA's Food Defense Rule.
The Grocery Manufacturers Association Science and Education Foundation (GMA SEF) and Cultivate Food Safety partnered with Food Online for a live web chat, Food For Thought: Establishing, Maintaining, And Improving Food Safety Culture. Here, Lone Jespersen, principal at Cultivate and former director of food safety and operations learning at Maple Leaf Foods details 11 points every company should consider when thinking about food safety culture.
Preventing physical hazards in food continues to be challenging, and frequently, the reason for companies and/or regulatory agencies issuing recall notices. A brief review of the recalls viewable online at Recall.gov indicates that the number of recalls for physical hazards per month ranges from zero to eight involving USDA and FDA amenable products. Wood, plastic, glass, rubber, glass, and stones have been found in food products as evidenced by the various recalls over time. Recently, many reported recalls involve various types of plastic. The amount of food products recalled could encompass millions of pounds and put numerous consumers of all ages at risk.
For years, there has been a buzz about how genome sequencing is revolutionizing food safety. It is definitely an incredible tool giving an immediate understanding of the genetic composition of microbial pathogens, including bacteria and viruses. However, there are still gaps needing filled regarding how pathogens produce disease and survive in foods. Genome sequencing brings us more tools to further characterize pathogens, but do not expect any other parts of food safety to be forgotten soon because of WGS.
There are many aspects of resource allocation to consider when developing a food safety management system (FSMS) for a business and there are efficiencies to be gained in almost every area of an FSMS. Technology and software can provide your team with the tools to monitor production targets and deviations in real-time and more efficiently than visual inspection.
Most people don’t consider pantry staples, such as flour, sugar, and corn starch, as hazardous materials. However, for food manufacturers, combustible dusts constitute a serious safety concern for manufacturers and their employees and these hazards are generally not as well recognized as they should be. This column will explain three ways food companies can begin tackling the challenge of combustible dust within their manufacturing facilities.
Foreign material detection is very important to the food industry whether you are using in-line detection, packaged product detection, metal or X-ray detection.
The virtually infinite number of combinations of emulsion systems necessitates the continuing effort to study them and the processes by which they can be prepared efficiently.
Recent advances in mixer and blender designs have contributed to the growing success of food companies, meeting their requirement for consistency and developing new products while also lowering production costs. This white paper discusses both traditional and new specialty mixing technologies available to food manufacturers today. Phase and viscosity are used to classify different mixing categories. Sample applications are presented as well to illustrate certain processing challenges and the mixing technologies used to resolve them. By Charles Ross and Son Company
In the U.S., food producers and processors provide food and beverage products consumed by 250 million people each day. Each of those consumers relies upon the correctness of the labels to inform them and keep them safe. According to an American Institute of Baking (AIB) report, the number one reason for food product recalls is mislabeling. Mislabeling violates FDA regulations and renders the packaged product the object of a mandatory recall. This white paper explains how vision inspection systems can help protect consumers and your brand. By Mettler-Toledo
Food manufacturing companies invest millions of dollars annually into food magnetic separation equipment, proactively reducing the risk that any foreign object or contaminant will be embedded into a food product sold to grocery stores, restaurants, retailers, or general consumers. Here are some rules to follow to make sure you are using standard operating procedure when field testing magnetic strength to attain the most accurate results.
This article shows how The Hershey Company installed six volumetric feeders in a new make-your-own candy bar production line to accurately dispense small ingredient amounts into chocolate base bars.
Food & Beverage industry is challenged with effectively maximizing asset performance, increasing uptime and controlling costs while meeting product demand. The Processing and Packaging sectors must adhere to strict regulations, and with the focus on lean manufacturing and GMP (Good Manufacturing Practice), operators are handling more equipment maintenance tasks such as intermediate cleaning, lubrication and equipment inspections TabWare Computerized Maintenance Management System / Enterprise Asset Management (CMMS / EAM) solution is designed to help Food & Beverage manufacturers manage maintenance, spare parts inventory and purchasing operations. TabWare provides support for complex food equipment maintenance and also helps improve Overall Equipment Effectiveness (OEE). TabWare specifically helps the Food & Beverage industry by:
The HC-WD-SL is the ideal checkweigher when it comes to weighing larger products such as crates, boxes, bags and containers in wet and areas of frequent and intensive cleaning.
Reliability and transparency of production data are the basis of all planning. The EC-E checkweigher from WIPOTEC-OCS guarantees 100% data capture in ongoing production.
The EC-E-VA model has an innovative design with weigh cells, drives, and belt construction in stainless steel (protection class IP65) and is recommended for use in light to average humidity environments.
A practical addition to the ESSENTIAL series, the EC-E-SL is designed for high precision weighing of larger or heavier product formats.
Meet the challenge of detecting foreign objects anywhere in cans and bottles with the Thermo Scientific™ Xpert™ Sideshoot X-Ray Inspection System.
Line Performance is a comprehensive OEE and monitoring software solution for Food & Beverage/CPG companies, providing the means to visualize and control packaging, optimize output and better manage quality.
System Platform 2017 is the world’s only responsive, scalable platform for Supervisory, SCADA, MES and IIoT applications that integrates the process with the Enterprise. System Platform provides a collaborative, standards-based foundation that unifies people, processes and assets for continuous operational improvement and real-time decision support.
Advanced software delivers advanced workflow solutions and a complete set of tools for creating, executing, and optimizing business processes. 100% embeddable web-based architecture and strong integration capabilities ensures collaboration throughout the Enterprise.
In 2015, the USDA Food Safety Inspection Service (FSIS) released the final requirements for Hazard Analysis & Critical Control Points (HACCP) systems validations. The new HACCP regulations go into effect January 4 for large establishments (500+ employees), then in April for smaller (<500 employees). Will your company be ready in time to avoid non-compliance and enforcement actions?
The Food Safety Modernization Act will soon have a dramatic impact on the food safety and regulatory landscape for facilities producing products regulated by the FDA. The Preventive Controls for Human Foods proposed rule, which is expected to be published as a final rule this month, will significantly change the way food manufacturing companies document their food safety systems. The traditional approach of using the HACCP (Hazard Analysis Critical Control Point) system will transition to the new HARPC (Hazard Analysis Risk-Based Preventive Controls) system. The change will be required by the new FDA regulatory standard defined in 21 CFR 117.26(a).
Welcome to Food Online, the premiere Internet resource, helping build a community to advance the production of safe and healthy food and beverages. We provide best practices and solutions in food safety, food processing, automation, packaging and the supply chain.
The site is designed for plant engineers, production managers, manufacturing engineers, processing technicians, operations supervisors, and business managers, it provides daily news updates, reports, and solutions on business and technology trends vital to the industry. We provide plant managers, quality control/quality assurance technologists, and research and development experts with up-to-date information and industry solutions in the areas of food safety and regulatory issues, metal contamination, x-ray inspection, check weighing, and bacterial detection.
Both process and production engineers and technicians, along with marketing and business managers will find, case studies, white papers, and other technical solutions and product information on mixers, blenders, filling equipment, homogenizers, conveyors, sorters, graders, flow meters, pumps, tanks, valves, freezers, chillers, heat exchangers, moisture controls, pH meters, and sensors.
Food Online also covers quality control and quality assurance systems, information management systems, process control systems and equipment, as well as clean-in-place systems, measurement systems, sanitation systems, end-of-line packaging, packaging equipment, primary packaging, secondary packaging, and contract packaging. Transportation and logistics professionals will find valuable information concerning the supply chain, cold chain, traceability, and, sustainability.
Check us out on Google+ , Twitter, and LinkedIn
