In part three of FSMA Fridays: Sanitary Transportation Rule, SafetyChain Software’s VP of sale, Dave Detweiler, was joined by The Acheson Group’s (TAG) Founder and CEO Dr. David Acheson to share insight on FSMA's Sanitary Transportation Rule including waivers and what companies should be doing if they are not ready for the rule. Here, in part four, the duo begins handling questions for the web cast’s live audience.
Nearly every food industry conference holds a workshop or panel discussion on food safety culture and those discussions tend to focus on the need for food manufacturers to assess, manage, and communicate food safety risks to foster a strong food safety culture. Here, Lone Jespersen, principal at Cultivate, answers my questions on taking the necessary steps to foster a culture of safety at your company.
In part one of FSMA Fridays: Sanitary Transportation Rule, SafetyChain Software’s VP of sale, Dave Detweiler, was joined by The Acheson Group’s (TAG) Founder and CEO Dr. David Acheson to share insight on FSMA's Sanitary Transportation Rule including waivers and what companies should be doing if they are not ready for the rule. Here, in part two, the duo continues the conversation.
The U.S. Food and Drug Administration recently requested a higher budget for the implementation of its food safety regulations that significantly impact the food industry. With new regulations, companies should stay on top of the latest changes that could impact production and profits.
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.
Bridging the gaps between the food industry and law enforcement, along with creating long-lasting, mutually-beneficial partnerships is essential in food defense efforts. This article will explain some of those efforts, their benefits, and how the food industry can continue to collaborate to protect the food supply chain.
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.
For years, the food industry has listened to predictions about the growth of online grocery shopping, but was hesitant to prepare for the unknown. Now, through technology and innovative delivery models, such as click-and-collect, the industry is more capable of responding to consumers’ growing set of complex needs, and e-commerce growth in the food industry is more realistic and achievable than ever before.
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.