Food Online From The Editor

  1. Supply Chain Risk Management: Are You Doing Enough?
    3/24/2017

    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. Greg will be speaking at the upcoming Food Safety Americas 2017 held April 4-5 in Orlando, FL.

  2. Food Traceability: Enabling Timely Emergency Responses And Protecting Consumers
    3/7/2017

    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.

  3. Food Online's Top 10 Of February
    3/2/2017

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

  4. How Whole Genome Sequencing Is Impacting The Food Industry
    2/27/2017

    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. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  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.