Food Online's Top 10 Of March

By Sam Lewis

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

1. How Is FSMA Changing Hazard Analysis?
   Now that FSMA implementation has begun, there are several questions on what are the best approaches to develop risk-based food safety plans with preventive controls for compliance within these new regulations. Several terms have been clarified by FSMA, including the definition of a food facility. The actual definition of “hazard,” which is quite a technical definition, has also been expanded with these new regulations.
    
2. How To Prepare For FSMA Preventive Controls Inspections
   With Preventive Controls for Human Food inspections now underway, the food industry is beginning to observe trends with inspections. These trends are enabling improvements in current programs and documentation management practices, in addition to helping the food makers become prepared for future inspections. Here, Samantha Cooper, manager of food safety and quality assurance at the Grocery Manufacturers Association, answers my questions on what is being seen during the first round of FSMA’s Preventive Controls inspections and how the industry can further prepare.
    
3. FSVP: A Four-Letter Word You Need To Know
   Compared to the training requirements in the Preventive Controls Rule, and certainly in the Produce Safety Rule, the requirement — or even mere suggestion — that someone take a course in order to be able to comply with the Foreign Supplier Verification Program (FSVP) Rule is non-existent. Why then, has every FSVP training course I’ve taught been sold out? First, let’s start by dispelling some myths about FSVP.
    
4. How Whole Genome Sequencing Is Impacting The Food Industry
   Regulators are increasingly using Whole Genome Sequencing (WGS) for foodborne illness investigation and regulatory enforcement activities. However, the food industry is at a crossroad on whether or not, and how, to use WGS. Here, Ai Kataoka, scientist in microbiology at the Grocery Manufacturers Association (GMA), answers my questions on WGS’ influence of the food industry.
    
5. U.S. & Canadian Food Imports/Exports: What You Need To Know
   With FSMA, and accompanying rules, now finalized, the countdown to enforcement is on. In order to make food available to consumers in the U.S. market, it is important to ensure food is exported according to applicable laws.
    
6. 2017’s Top Refrigerated Food Beverage Trends
   To understand why food and flavor trends are born, or step into the spotlight in any given year, it is important to understand their surrounding couriers and influencers. A courier acts to shuttle a trend in from a neighboring focus, while an influencer can be seen as an ally to a trend. For the coming year, I have examined food and beverage drivers for patterns.
    
7. Implementing FSMA What Do I Need To Know And Do
   Several of FSMA’s major rules are now in effect, but that doesn’t mean all food makers are clear on what is expected of them. There are thousands of pages of regulations for the law, which can be confusing and daunting, not to mention the rules present food companies with a plethora of new challenges. Here, Hilary Thesmar, Ph.D., RD, CFS, VP of food safety programs at the Food Marketing Institute (FMI), answers my questions on what food makers need to know to comply with FSMA’s requirements and offers guidance on how they can achieve it.
    
8. Food Traceability: Enabling Timely Emergency Responses And Protecting Consumer
   Traceability gives food manufacturers an effective way to track products, and their attributes, as they move through the supply chain. But, even with the best traceability practices, recalls — and other food safety events — can occur. Here, Brian Perry, SVP Food Safety & Quality at TreeHouse Foods, answers my questions about ensuring consumer confidence with traceability endeavors and how traceability aids food manufacturers during crisis situations, such as a recall.
    
9. What’s Next In Continuous UV Light Technologies For Liquid Products
   Short-wave ultraviolet irradiation (UV-C, 200−280 nm) offers one of the most promising, non-thermal 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 for their products. This article will discuss pros and cons of the existing UV units and introduce new commercial UV unit that can be used to treat products with low and extra low UV-C light transmission (UVT).
    
10. 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.