Featured Articles

  1. U.S. & Canadian Food Imports/Exports: What You Need To Know
    2/22/2017

    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.

  2. How To Prepare For FSMA Preventive Controls Inspections
    2/21/2017

    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. Implementing FSMA: What Do I Need To Know And Do?
    2/15/2017

    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.

  4. Implementing The New Nutrition Label: Challenges, Uncertainties, And Opportunities
    2/7/2017

    Many stakeholders are involved in the implementation of the new nutrition label requirements including raw ingredient suppliers, nutrition labeling software vendors, graphics design and packaging companies, food manufacturers, and private label brand owners. For a successful implementation, it is imperative that each of these key stakeholders develop a comprehensive knowledge of the new requirements.

  5. How Crystal Creamery Is Becoming A Zero-Waste Facility
    2/2/2017

    Crystal Creamery began its sustainability voyage back in 2014. The company wanted to create a sustainability program promoting accountability in environmental practices, was socially responsible, and rewarded the company’s efforts with profitability — a triple bottom line. The company developed and implemented a plan to achieve its goals, and early this year, received well-deserved recognition for its efforts. On January 10, 2017, the EPA presented Crystal Creamery with the Environmental Protection Agency’s (EPA) Food Recovery Challenge Innovation Award, citing the company as frontrunner in sustainability advancements.

  6. Food Online’s Top 10 Of January
    2/1/2017

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

  7. Time To Update Your Listeria Playbook: The FDA’s Draft Guidance Is Making Waves
    1/31/2017

    The FDA recently released draft guidance (the “Guidance”) on controlling Listeria monocytogenes (LM) and ready-to-eat foods (RTE) in conjunction with the final rule, Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food (PCHF rule). Any FDA-regulated facility that manufacturers, processes, packs, or holds RTE foods needs to take the time to read this new draft Guidance. Why?  For three reasons. First, as we all know, draft guidance can often take years before it turns to final guidance, and in the interim, FDA inspectors still rely on it as gospel. Second, whether it’s considered draft or final by the FDA, we all know the reality is guidance is often treated like directive, which in turn is often treated just like regulation. If we don’t follow it, we have a lot of explaining to do. Third, there are a few waves contained in this guidance that we, as an industry, all need to be aware of now!

  8. From HACCP To FSMA: The Evolution Of Global Food Safety & Quality
    1/25/2017

    Food safety and quality certainly have changed in the last two decades. But, what are those changes and how are they ensuring consumer safety? Here, Gaurav Tewari, director of quality assurance at Sargent Farms, answers my questions about the evolution of food safety and quality management systems (FSQMS), GFSI, FSMA and how they help keep the global food supply safe.

  9. A Food Recall’s Ripple Effect: What We’ve Learned From Valley Milk Products
    1/24/2017

    The Valley Milk Products recall resulted in a subsequent ripple effect of recalls affecting over 30 companies. As this food safety event has played out over the last several months, it has also raised several questions on how the industry should react and handle these types of chain-reaction-like recalls.

  10. How Is China Tackling Its Food Safety Struggles?
    1/17/2017

    It’s no secret; in recent years, China has suffered through some serious food safety issues. Recognizing a dire need for improvement, China has created and implemented plans for a dramatic turnaround in food safety regulations. Here, Dr. Xinyu Weng, CFDA Division Director for International Cooperation and current First Secretary of the Embassy of China in the U.S., answers Global Food Safety Forum (GFSF) Chairman Rick Gilmore’s questions on behalf of Food Online on the reformation of China’s food safety legislation and its worldwide impact. Additionally, Dr. Wang offers his thoughts on how China has recovered from and is preventing another melamine infant formula powder milk scandal.