Food Safety Magazine - June/July 2013

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PRODUCE By David E. Gombas, Ph.D. Produce GAPs Harmonization: The Goal Is in Sight O“One audit by any credible third party, acceptable to all buyers” was the goal of fresh produce growers and buyers alike in 2009, when the Produce Good Agricultural Practices (GAPs) Harmonization Initiative began. Led by a Steering Committee of over 30 major fresh produce buying companies, growers and produce trade association staff, the produce industry came together to reduce the audit burden that it had enabled by accepting and supporting a wide variety of food safety audit standards, many of which were the same, adding cost but not improving food safety, and some so contradictory that a grower could pass a food safety audit today and fail tomorrow. Where We Were For the initiative to be successful, the Steering Committee established that the “Harmonized Standards” should be focused on food safety and prefarm gate operations, consistent with the scope of the U.S. <strong>Food</strong> and Drug Administration (FDA) GAPs Guide, and identified the following parameters: • Clearly defined requirements that minimize opportunity Harmonized produce standards close to reality for misunderstanding, misinterpretation and “standards creep” by operations and auditors • A standard that is globally recognized, but specifically applicable to North American operations • Requirements that are risk-based, science-based, attainable, auditable and verifiable • Requirements that consider all microbiological, chemical and physical hazards reasonably likely to occur, consistent with potential hazards addressed in FDA regulatory guidances • A standard that is scalable to fresh produce operations of all sizes • Requirements that recognize and take into account regional- and commodity-specific food safety needs • A standard that is sufficiently nonprescriptive to accept equivalent food safety practices • Requirements that are acceptable to a critical mass of customers requiring general produce food safety audits • A standard that is freely accessible for nonproprietary use 58 F o o d S a f e t y M a g a z i n e
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Make Grainger Your Lab Partner >Wid
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June/July 2013 Vol. 19, No. 3 FEATU
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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.
Page 55 and 56: REGULATIONS FSMA gives FDA broad ne
Page 57: REGULATIONS uled and held a series
Page 61 and 62: PRODUCE the Harmonized Standards fi
Page 63 and 64: PRODUCE Fruit and Vegetable NIG as
Page 65 and 66: Get concentrated processing informa
Page 67 and 68: JOIN US! 127th AOAC Annual Meeting
Page 69 and 70: Viscometer Brookfield Engineering L
Page 71 and 72: Choose Confidence Choose Confidence
Page 73 and 74: One Destination. Global Connections
Page 75 and 76: Advertisers Index Advanced Instrume
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Food Safety Magazine - June/July 2013

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