In this Q&A, Jon Samson, Executive Director of AFTC at ATA and Samantha Cooper, manager of Food Safety and Quality Assurance at GMA answer the food industry’s questions on FSMA’s Sanitary Transportation Rule.
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. 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.
Conventional dietary knowledge and theory are being challenged in our present day, and the USDA is revising dietary guidelines, likely with a heavier vegetable-focused diet. Agree or disagree with the latter action, undoubtedly, dietary approaches such as “Paleo” or other high protein/low carb style diets are gaining a great deal of traction in parallel with the “farm to fork” or “local” movements becoming increasingly trendy whether it be “conventional” or “organically” produced.
Back in January, Food Online’s editor, Sam Lewis, penned a column covering a few predictions for the food industry in 2017. One of these predictions was the impact President Trump would have on the FDA, FSMA, and other food safety policies and legislation. In this column, I will illustrate the influence the President’s Executive Orders have had on the industry over the last several months, as well as how the industry is responding.
Unfortunately, food recalls aren’t a matter of “if one happens,” they are a matter of “when one happens.” And when one happens to your company, will you be able to quickly and effectively communicate it with the FDA? This article will illustrate the recall process and offer suggestions to help you get through it.
Food fraud, or Economically Motivated Adulteration (EMA), costs the food industry billions of dollars annually. Fraudsters intentionally misrepresent the true identity of food ingredients, artificially enhancing them with illegal dyes, concealing the use of undeclared banned biocides, or palming off counterfeits while evading detection. But, you can fight food fraud with powerful proactive tools that can help you anticipate and reduce your company’s vulnerability to EMA.
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. This article will detail several rapid pathogen detection methods, their benefits, and offer guidance to which ones your company should choose.
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. 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.
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. When choosing the best lab for your company, it is important to ask the right questions to ensure the test method aligns with the quality goals of the organization. This video provides guidance and offers suggestions to help you determine the best lab for you company’s pathogen detection needs.