From The Editor | May 1, 2017

Food Online's Top 10 Of April

Sam Lewis

By Sam Lewis

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

  1. The ABCs Of Building A Food Safety Plan From HACCP To HARPC
    The FDA required hazard analysis critical control point (HACCP) for juice and seafood, and the USDA for meat and poultry. The Food Safety Modernization Act’s (FSMA) proposed Preventive Controls rule for Human Food requires a written Food Safety Plan (FSP) be developed using the hazard analysis risk-based preventive control (HARPC) approach. A preventive approach to food safety is nothing new. But the HARPC approach is a new paradigm shift in thinking. This article will explain this new thinking, define, what HARPC approach is, explain how HARPC is different than HACCP, and how employing this thinking helps you arrive at developing a Food Safety Plan.
  2. Answering FSMAs Sanitary Transportation Rule’s Biggest Questions
    On Tuesday, March 14, GMA and ATA partnered with Food Online for a live web chat, Food For Thought: FSMA’s Sanitary Transportation Rule. In this 45-minute live Q&A, Jon Samson, Executive Director of AFTC at ATA and Samantha Cooper, manager of Food Safety and Quality Assurance at GMA joined Food Online’s editor, Sam Lewis, to answer the food industry’s questions on the topic.
  3. Ensuring Confidence In GFSI: Maintaining Value And Credibility Of Benchmarked Schemes
    In early March, I had the opportunity to sit on a panel discussion with several GFSI stakeholders, representing all aspects of the GFSI certification process. The panel was moderated by Neil Marshall, global director of quality & safety strategy policy and programs at Coca-Cola; and Chris Lomauro, quality manager at General Mills. Our conversation rotated around this scenario: a brand owner found an issue with a supplier who has been previously audited and certified to a GFSI benchmarked program.
  4. What’s Next In Continuous UV Light Technologies For Liquid Products?
    Short-wave ultraviolet irradiation (UV-C, 200 to 280 nm) offers one of the most promising nonthermal technologies that could provide food processors with a safe, energy-efficient, and cost-effective way to gain an added measure of safety and extended shelf life. This article will discuss pros and cons of the existing UV units and introduce new commercial UV technology that can be used to treat products with low and extra-low UV-C light transmission (UVT).
  5. Food Defense Requires A Collaborative Offense
    Bridging the gaps between the food industry and law enforcement, along with creating long-lasting, mutually-beneficial partnerships is essential in food defense efforts. This article will explain some of those efforts, their benefits, and how the food industry can continue to collaborate to protect the food supply chain.
  6. How Artificial Intelligence Can Help Food Manufacturers Feed The World
    As an industry, we face some formidable challenges in ensuring there is enough food to feed the world’s growing population. Food security is high on the international agenda with the Food and Agriculture Organization of the United Nations, estimating by 2050, feeding a global population of 9 billion will require a 70 percent increase in food production. So, what technologies can food processors implement to meet this high demand?
  7. Supply Chain Risk Management Are You Doing Enough
    Supply chains in the food industry are more complex than ever before, and with that complexity comes greater vulnerability. Here, Greg Sommerville, Director of Supply Integrity at McCormick Global Ingredients, answers my questions about holistic supply chain risk management and the tools and strategies available to enhance it.
  8. Rapid Pathogen Detection Methods — What To Consider
    Rapid methods of pathogen testing have been gaining acceptance in the food industry. Recent advances in technology result in faster detection and identification of pathogens, more convenient, more sensitive, more reproducible, and more specific than conventional methods. This article will explain the main reasons for their adaptation and how they can provide you with faster results.
  9. Why Supply Chain Agility Is Essential For Food Manufacturing
    For years, the food industry has listened to predictions about the growth of online grocery shopping, but was hesitant to prepare for the unknown. Now, through technology and innovative delivery models, such as click-and-collect, the industry is more capable of responding to consumers’ growing set of complex needs, and e-commerce growth in the food industry is more realistic and achievable than ever before.
  10. Everything You've Ever Wanted To Know About Traceability But Were Afraid To Ask
    In this 45-minute live Q&A, Jennifer McEntire, Ph.D., VP of food safety & technology at United Fresh Produce Association; and Kristen Spotz, senior manager of food safety & quality assurance at the Grocery Manufacturers Association answered questions on food and beverage industry traceability from the web chat’s live audience.