The phrase, “FDA inspection” often sends a shiver down the spines of food manufacturers. But, a routine visit from the agency doesn’t have to be a scary thing. Here, Miriam Maxwell, senior principal regulatory scientist, corporate scientific and regulatory affairs at Ocean Spray, reviews how her company prepares for and executes FSMA inspections, as well as explains what the FDA looks for when it arrives at your door.
Prevention of food contamination is a much more practical approach than testing every product in the supply chain. But, that doesn’t mean contamination testing technologies will ever be obsolete. Here, Vincent Paez, director of the Global Food Safety Forum (GFSF), answers my questions about current and emerging methods and technological advancements helping to keep the global food supply safe. Paez will be speaking at the Global Food Safety Forum’s event: Food Safety Training Summit on Monday, August 28, 2017 in Ho Chi Minh City, Vietnam.
What was most important to our readers in July? Take a look back at last month by reviewing the 10 most-popular articles that appeared on Food Online in July.
Earlier this year, Food Online Editorial Advisory Board (EAB) member Omar Oyarzabal, Ph.D., penned a column on Whole Genome Sequencing (WGS) in the food industry, its benefits, and some of the challenges it’s presenting. In his column, Dr. Oyarzabal clearly offered his stance on WGS, backing it with both scientific and anecdotal evidence. Intrigued by Dr. Oyarzabal’s stance, I wondered what other food industry experts thought about WGS. I reached out to two members of Food Online’s EAB to learn more.
In this segment of Food For Thought: Establishing, Maintaining, And Improving Food Safety Culture, Lone Jespersen, former director of food safety & operations learning at Maple Leaf Foods; and Brian Bedard, executive director of GMA SEF discuss some of the common barriers manufacturers face in food safety culture and how to overcome them.
The Canadian Food Inspection Agency (CFIA) is currently updating regulations and updating its inspection model to keep pace with a constantly-changing, global environment. Nicole Bouchard-Steeves, executive director for the Operations Modernization Project Office with CFIA, shared five initiatives helping Canada improve its food safety efforts.
What was most important to our readers in June? Take a look back at the first month of summer by reviewing the 10 most-popular articles that appeared on Food Online in June.
In this segment of Food For Thought: FSMA’s Food Defense Rule, the National Milk Producers Federation's Clay Detlefsen and the Grocery Manufacturers Association's Warren Stone answer the food industry's questions about FSMA’s Food Defense Rule.
In this segment of Food For Thought: Establishing, Maintaining, And Improving Food Safety Culture, Lone Jespersen and Brian Bedard discuss senior leadership’s role in food safety culture, how food safety culture can be measured and evaluated, and how it can be incorporated into food safety management systems.
As the food industry shifts its focus from reaction to prevention, “An ounce of prevention is worth a pound of cure,” is becoming its new mantra. Here, Nandini Natrajan, Ph.D., senior director of science operations at Keystone Foods, shares insight on how the FDA and FSIS are approaching listeria control programs and preventing contamination-related recalls.
