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.
Contract food testing laboratories have experienced a 9.4% compound annual growth rate (CAGR) over the past five years, reaching $3.4B in 2013. One food contract testing laboratory was experiencing this rapid growth in pathogen testing volume first hand. It began exploring alternative testing options that could enable sustained growth while minimizing additional expenses associated with hiring additional staff, increased overtime, & facility expansion. This case study explores how the contract testing laboratory was able to grow its pathogen testing business within an existing footprint, with no additional resources, and provide a higher quality results to its clients.
Bigelow Tea has been making specialty teas for over seventy years. The company grows, blends, and packages hundreds of varieties of tea for distribution across the nation. Today, the company boasts the only U.S.-based industrial tea plantation, as well as three packaging sites that employ hundreds of workers. Because of the company’s size, it needed a consistent training program across all its location. This case study examines how interactive classroom training, course customization, and multilingual content helped Bigelow Tea create a companywide, consistent training program.
Bonduelle’s 500 vegetable varieties are processed at 58 facilities by over 10,000 workers. Safety is top of mind for the company, and with so many facilities and employees, creating a companywide culture of food safety is essential. This case study shows how Bonduelle used front-line workforce training, verification training, and automated recordkeeping and reporting to achieve its desired food safety goals.
Kisko Products, founded in 1977, is a family-owned business as well as the largest manufacturer of freeze pops in Canada. Its modern, 115,000 square-foot facility produces a variety of freezable kids treats under the Kisko and other recognized brands. The company focuses on high-quality products and needed a way to ensure safe and productive operations to maintain customer satisfaction. This case study shows how the company implemented standardized training and real-time reporting to improve it production efficiency and maintain customer satisfaction.
Since 1946, WW Johnson Meat Company has produced premium, quality ground beef distributed to retail and food service operations across the Midwest and beyond. As the company’s workforce continued to diversify, it needed a way to break the language barrier between employees and trainers and verify that employees understood training concepts. This case study shows how WW Johnson Meat implemented consistent, multilingual content and automated recordkeeping to overcome barriers of learning.
Ralcorp Holdings is a leading producer of private-label consumer packaged foods. Ralcorp also sells frozen bakery products to in-store bakeries, restaurants and food service customers. The company’s six divisions have about 9,000 employees. The company needed to improve its safety procedures to establish and ensure best practices across all its facilities. This case study shows how the company use group-based training and automated recordkeeping to achieve its safety goals.
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.
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.
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?
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 with 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.
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!
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.
A rapid, accurate, and reliable molecular test for STEC detection from a variety of food samples.
Food Safety in the Ready to Eat Market has become more complex. Not only is it more important than ever to control the processing environment, controlling the ingredient supply chain is paramount to ensuring your brand and more importantly ensuring your customers and brand are protected.
Globalization, regulatory pressures, and a shift in product complexity has driven rapid, profound change within the dairy industry. These changes require new solutions to ensure brand protection, product safety, and risk management. Previous, more dated technology cannot keep pace with this evolution and has created unneeded inefficiencies in the supply chain process. Roka Bioscience is the only technology that can deliver better process control and an automated solution that can more rapidly deliver high quality results and ensure a more efficient manufacturing, reduced refrigeration, and on-time delivery process.
Today's poultry supply chain is more complex, with stricter regulation than ever before. Maintaining high resolution to the manufacturing environment and subsequent interventions is paramount in meeting the new performance standards. Roka Bioscience and the Atlas Platform can offer a prevalence testing solution in addition to the Limits Testing application that provides the poultry industry solutions from grow houses through the storage of finished product. The Atlas System gives a rapid, semi-quantitative picture of the environment enabling better, more efficient, and more effective intervention strategies
The ingredients and flavorings market represents a key link in the supply chain in ensuring safety in the final product. Recent recalls have highlighted the need for improved control to minimize this vast impact and a better understanding of the results behind a COA.
Are you confident your front-line workforce is adhering to best practices that keep your food safe for consumers?
A new rapid yeast and mold test method for dairy applications, such as yogurt, soft cheese and cream, can dramatically improve speed-to-market and reduce economic impact from spoiled product.
A rapid, accurate, and reliable molecular assay for detecting Listeria species in food and environmental samples.
In this web chat, Jennifer McEntire, VP food safety & technology at United Fresh Produce Association joins Kristen Spotz, senior manager of food safety & quality assurance at GMA to talk all things traceability related to the food industry. In addition to providing leading traceability practices, the 45-minute session focuses heavily on McEntire and Spotz answering questions from the web chat’s audience.
The Atlas System is a fully automated molecular instrument that enhances the accuracy, speed, and efficiency of food safety testing through detection of molecular pathogens, including Listeria, Salmonella, Escherichia coli, and other organisms commonly implicated in food contamination episodes.
Pathogen testing is often outsourced to Third Party Lab providers. It is important to ask the right questions to ensure the test method aligns with the quality goals of the organization.