From The Editor | November 1, 2016

Food Online's Top 10 Of October

Sam Lewis

By Sam Lewis, associate editor
Follow Me On Twitter @SamIAmOnFood

Food Online's Top 10 Of October

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

  1. SQF Edition 8: What To Expect
    SQF has gone through many changes to keep up with industry standards and the benchmarking requirements of GFSI. When the eighth edition of SQF comes out next month, will you be ready for it?
     
  2. Quality: Why Meeting Specifications Isn’t Good Enough
    The definition of quality in manufacturing usually contains phrases such as "meeting specifications," "within limits," "fit for use," or something similar. What that definition really says is "good enough," though we seldom hear it expressed that candidly.  As long as the parameter is between the upper and lower limit goal posts, it is considered a quality product. This article will discuss a few theories on quality, how to apply them in your operations, and why quality should never be “just good enough.”
     
  3. 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.
     
  4. Everything You Need To Know About FDA Registration Renewal
    October 2016 marks the beginning of the third-ever FDA registration renewal period. Registration renewal was mandated by FSMA in 2011. Being a fairly new requirement, the FDA's registration renewal is often overlooked. To assist facilities with compliance during this year's renewal period, I compiled a list of need-to-know questions for Mary Hancock, senior regulatory specialist at Registrar Corp.
     
  5. Preparing For The FDA's Upcoming Labeling Requirements
    Mislabeled food products are the number one cause for food recalls, and we all know what that can mean to your bottom line. Adding to an already complicated landscape, the FDA announced forthcoming changes to the nutrition facts of food products that need to be complied with by July, 2018. Needless to say, food manufacturers are seeking guidance to meet the terms of the new requirements. Here, Kimberly Wingfield, director of science policy, labeling and standards, at the Grocery Manufacturers Association (GMA) answers my questions about complying with upcoming FDA food labeling requirements.
     
  6. Unfinished Business Answering Your Questions About FSMA’s Recall Requirements
    On September 12, Food Online hosted a live web chat, Food For Thought: What Are FSMA's Recall Requirements? featuring Vickery Brewer, consumer safety officer at FDA/CFSAN, and Warren Stone, senior director of science policy at the Grocery Manufacturers Association (GMA). In this 45-minute live Q&A, Stone and Brewer answered the audience’s questions about FSMA’s recall requirements. While the session was educational and informative, there wasn’t enough time to answer every question. Here, Brewer addresses some of the unanswered question from the live web chat.
     
  7. Can You Combat Food Fraud And Maintain Brand Integrity?
    Food fraud is a widespread problem in the food industry with many meat and seafood products being mislabeled due to counterfeiting. Fraud in the supply chain can be detrimental to consumer trust, which, in turn can also harm your brand. Here, Robert Trudel, director of quality assurance and sustainability at Bento Sushi, answers my questions about what food manufacturers can do to fight counterfeiting products and maintaining brand integrity.
     
  8. Reimagining Product Packaging For The Needs Of A Transparent World
    Product information transparency is top of mind among consumers. A recent survey from Label Insights reveals a whopping 94 percent of respondents are likely to be loyal to a brand offering complete product information. This confirms what many in the food industry have known to be true: consumer culture is driving forward an important revolution in the way brands communicate to their customers.
     
  9. How Social Media Strategies Educate Consumers And Boost Consumer Confidence
    Consumer advocates are adept at organizing online campaigns to air concerns about regulatory issues. Your social media presence can provide a quick and thorough means to address these concerns and win new customers. Here, Julie Miguel of Daily Tiramisu answers my questions about social media’s role in educating consumers and maintaining brand reputation.
     
  10. Assessing Risk And Preventing Food Fraud With A PRN System
    Food fraud is an easy term to define and understand: The fraudulent and intentional substitution, dilution, or addition to a product or raw material, or misrepresentation of the product or material, for the purpose of financial gain by either increasing the apparent value of the product or by reducing the cost of its production. While the idea is very easy to understand, it’s not so easy of an obstacle to overcome.