Food Safety Magazine - June/July 2013

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PRODUCE ticularly to reduce the paperwork burden at small operations. However, the Operations Committee recognized that misinterpretation and disputes in interpretation of these requirements would still happen and recommended formation of a committee that would be responsible for ongoing review of disputes and interpretation of the intent of the standards. Therefore, a Calibration Committee was formed, comprising representatives of various audit organizations that intended to use the Harmonized Standards and representatives of various commodity growers and buyers (Figure 3). By bringing as many audit organizations as possible to the table and adding subject matter experts in different growing and handling practices, the goal is to further harmonize auditors’ interpretations of what is expected at an audited operation: what practices are “compliant” with the intent of the Harmonized Standards; what practices are not; and how auditors are to react when they see practices they believe may represent a public health risk. The committee’s responsibilities are to 1) develop the official training materials for auditors on how to interpret the intent of the standards and 2) participate to resolve realtime disputes in interpretation of the standards. Importantly, it is not the committee’s responsibility to train auditors how to audit; that task remains the responsibility of the individual audit organizations. Coordinated by United Fresh, the volunteer members of the Calibration Committee have had their work cut out for them: They’ve evaluated dozens of dispute questions and developed consensus responses to each; they developed training slides for each requirement in the Field Operations and Harvesting standards, including hundreds of possible scenarios of what an auditor might see, often drawn from the dispute questions, and how the auditor should react to and judge what he or she sees; and they offered two Train-the-Trainer workshops in 2012 for auditors and auditees alike—one at Costco headquarters in Issaquah, WA, the second at the USDA National Agricultural Library in Beltsville, MD. Thanks to the generous support of several of the Calibration Committee member organizations, both workshops were offered at no fee to attendees, and both were filled with over 70 attendees each. The participating audit organizations, including USDA, Equicert and some who are GlobalG.A.P. and SQF certification bodies, subsequently began training their auditors, greatly increasing the capacity for operations to have an audit performed to the Harmonized Standards. Harmonized Standards and the FSMA Rules. At this writing, FDA had just published its proposed rules for Produce Safety and Preventive Controls for Human Food. The scope of the Produce Safety proposed rule is the same as the 1998 FDA GAPs Guide and the Harmonized Standards: the growing, harvesting and on-farm handling of fresh produce. While Microbiology Testing in the Global Food Industry Up-to-date and detailed market data from the trusted source for information on the food microbiology testing market. NEW MARKET RESEARCH REPORT Food Micro, Eighth Edition: Microbiology Testing in the Global Food Industry • An extensive review of food microbiology testing practices worldwide • Based on interviews with more than 450 food plants in 19 countries • Data from 140 food production facilities in Asia, including China and India • Current and Forecasted Test Volumes and Market Values • Analysis by Food Sector, Organism, Method/Product Used and MORE To order or request a prospectus, call (802) 457-9933 or visit us online at Strategic-Consult.com EVERY STRATEGIC CONSULTING REPORT CONTAINS Extensive Primary Research With food-processing plants, senior quality officers, key opinion leaders, regulatory experts and contract test labs Detailed Data Summarized in Clear Charts and Graphs Test volumes, market values, routine and pathogen testing by organism and methods Information to Make Sound Business Decisions Key drivers, trends and future growth 64 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
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News Bites FSIS Updates Directive o
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Steve Taylor, Ph.D., Receives Food
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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 and 58: REGULATIONS uled and held a series
Page 59 and 60: HACCP Management. Redefined. The ne
Page 61 and 62: PRODUCE the Harmonized Standards fi
Page 63: PRODUCE Fruit and Vegetable NIG as
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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