Food Safety Magazine - June/July 2013

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June/July 2013 Vol. 19, No. 3 FEATURES 36 Cover Story Creating a Culture of Food Safety By Geoff Schaadt, M.Sc., M.B.A. 46 Meat Countering the Myths Surrounding the Meat Industry By Emily Meredith and Christopher Ashworth, D.V.M. 58 Produce Produce GAPs Harmonization: The Goal Is in Sight By David E. Gombas, Ph.D. 52 Regulations What FSMA Really Tells Us about the Focus of Food Safety By Sonali Gunawardhana and James N. Czaban COLUMNS 12 Microbial Testing Comparison of Microbiology Testing Practices By Tom Weschler 16 Process Control Understanding the “Other” Clauses of ISO 22000 By Richard F. Stier and John G. Surak, Ph.D. 22 Testing Best Practices with Allergen Swabbing By Joseph L. Baumert, Ph.D., and Steve L. Taylor, Ph.D. 26 GM Foods Genetically Modified Foods: Why All the Fuss? By Maurice J. Hladik 28 Sanitation The Burden of Listeriosis By Ewen C. D. Todd, Ph.D. DEPARTMENTS 6 Editor’s Letter 8 News Bites 68 Product Showcase 75 Advertisers Index Editorial Advisory Board Gary Ades, Ph.D. G&L Consulting Group Daniel W. Bena PepsiCo Beverages International Reginald W. Bennett CFSAN, U.S. FDA Robert E. Brackett, Ph.D. National Center for Food Safety and Technology John N. Butts, Ph.D. Land O’Frost Brian Campbell Kroger Manufacturing Larry Cohen US Foods Michael M. Cramer Windsor Foods Will Daniels Earthbound Farm Kurt E. Deibel, Ph.D. Heinz North America Jonathan W. DeVries, Ph.D. General Mills/Medallion Labs Beth Ann Crozier-Dodson, Ph.D. Chestnut Labs William Fisher Institute of Food Technologists Russell Flowers, Ph.D. Mérieux NutriSciences Corporation Veny Gapud Process Management Consulting Kathy Gombas CFSAN, U.S. FDA Jim Gorny, Ph.D. Produce Marketing Asssociation Paul A. Hall, Ph.D. Flying Food Group Margaret Hardin, Ph.D. IEH Laboratories & Consulting Group Larry Keener International Product Safety Consultants Jeffrey L. Kornacki, Ph.D. Kornacki Microbiology Solutions, Inc. Huub L.M. Lelieveld Global Harmonization Initiative Ann Marie McNamara, Ph.D. Jack in the Box, Inc. Martin Mitchell Certified Laboratories/RFA Robert Powitz, Ph.D., M.P.H., R.S. R.W. Powitz & Associates Scott M. Russell, Ph.D. University of Georgia Thomas M. Sauer Wells Enterprises Richard F. Stier Consulting Food Scientist Darryl Sullivan Covance Laboratories John G. Surak, Ph.D. Surak and Associates Alexandra Veiga, Ph.D. ITQB-UNL and EFFoST Don L. Zink, Ph.D. CFSAN, U.S. FDA 4 F o o d S a f e t y M a g a z i n e
PUTTING QUALITY INTO QUALITY CONTROL. Quantitative and Qualitative Characterization See us at IFT 2013 July 14-16, 2013 Booth # 4479 One of the most difficult challenges that food quality professionals face today is maintaining product consistency and brand integrity to ensure safe and tasty products are delivered to consumers. Beckman Coulter’s particle characterization and capillary electrophoresis technologies provide automated, high resolution, easy, and precise analysis of ANIONS, ORGANIC ACIDS, CATIONS, PROTEINS & CARBOHYDRATES, and deliver superior PARTICLE & CELL SIZING and QUANTITATION information. Whether you’re testing raw materials or finished product, Beckman Coulter provides technology to simplify workflow processes for food quality control laboratories. SPECIAL OFFER! Shed some light on our technology. Take a short survey and get a FREE mini magnetic flex neck flashlight. Great for illuminating those dark, hard-to-reach places in the lab. Offer good while supplies last. www.bcfoodsafety.com/fs Beckman Coulter and the stylized logo are trademarks of Beckman Coulter, Inc. and are registered with the USPTO. © 2013 Beckman Coulter, Inc.
Page 2 and 3: Make Grainger Your Lab Partner >Wid
Page 6 and 7: Editor’s Letter Taking Care of Yo
Page 8 and 9: News Bites FSIS Updates Directive o
Page 10 and 11: Steve Taylor, Ph.D., Receives Food
Page 12 and 13: MICROBIAL TESTING By Tom Weschler C
Page 14 and 15: MICROBIAL TESTING 200 0 418.2 461.6
Page 16 and 17: Process control By Richard F. Stier
Page 18 and 19: Process control MANAGEMENT COMMITME
Page 20 and 21: Process control list. This allows t
Page 22 and 23: Testing By Joseph L. Baumert, Ph.D.
Page 24 and 25: Testing are not well suited to rout
Page 26 and 27: genetically modified foods By Mauri
Page 28 and 29: SANITATION By Ewen C. D. Todd, Ph.D
Page 30 and 31: SANITATION ceilings; the main reaso
Page 32 and 33: SANITATION floors and knife racks)
Page 34 and 35: SANITATION remained unchanged at 0.
Page 36 and 37: Creating a Culture By Geoff Schaadt
Page 38 and 39: The Atlas ® System. Fully automate
Page 40: Changing Culture Anyone who gives c
Page 44 and 45: ally kill a change effort even if i
Page 46 and 47: MEAT By Emily Meredith and Christop
Page 48 and 49: MeAT Safety.” Although the articl
Page 50: MEAT for food. The legislation, ent
Page 53 and 54: as little as 22 hrs.
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REGULATIONS FSMA gives FDA broad ne
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REGULATIONS uled and held a series
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HACCP Management. Redefined. The ne
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PRODUCE the Harmonized Standards fi
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PRODUCE Fruit and Vegetable NIG as
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Get concentrated processing informa
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JOIN US! 127th AOAC Annual Meeting
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Viscometer Brookfield Engineering L
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Choose Confidence Choose Confidence
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One Destination. Global Connections
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Advertisers Index Advanced Instrume
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Food Safety Magazine - June/July 2013

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