Food Safety Magazine - June/July 2013

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Editor’s Letter Taking Care of Your Customers: You Set the Priorities Every person in the business world has a boss—hopefully a good one—but we all have one nonetheless. However, if we look beyond the daily interactions and accountability of our positions, we can see that our true boss is our customer(s). This is never truer than when we focus on food safety. Consumers have faith that companies are providing them with safe, wholesome foods. We all have a responsibility to our customers not to fail in their trust. We often hear the overused adage that leadership starts at the top of an organization, and while it is absolutely true, leadership must be practiced at every level within an organization. When the senior leadership of a company sets strong standards for food safety, and those who actually manage and lead the operations at the plant level do not own and practice the same level of commitment as the CEO, then the safety of the products may be compromised. Every person who plays a role in the production of food must have the same drive and passion for ensuring that the foods for which they are responsible are safe. This corporate commitment must be practiced and reinforced at all levels every day. Leadership in food safety is not a remote ideal; we manage other matters like worker safety (OSHA compliance), yields, costs and productivity successfully. We simply must bring food safety to at least the same level of importance within the entire organization as these other metrics. If you have ever attended one of the presentations on food safety leadership given by David Theno, Ph.D., the CEO of Gray Dog Partners, then you will have heard his mantra: “Food safety is the one controllable part of your operation that you bet your business on every day. And it really is that simple. The other metrics we pay so much attention to every day will cost us money if we fail, but no child becomes ill or dies because of something we did or did not do properly.” It is time to ask yourself what kind of a food safety leader are you in your organization, and are those you lead exercising the same commitment to producing safe products? If the answer to either of these questions amounts to anything less than being passionate about food safety, then as David Theno states in his talks, you are in the wrong position and the wrong business. Best Regards, Barbara VanRenterghem, Ph.D. Editorial Director CEO, The Target Group Inc. Don Meeker Publisher Stacy Atchison Murphy’s Law Travel Authority Bobby Meeker Editorial Director Barbara VanRenterghem, Ph.D. Art Director/Production Craig Van Wechel Circulation Manager Andrea Karges Administrative Manager Allison Demmert-Poland Publishing Office 1945 W. Mountain St. Glendale, CA 91201 Main (818) 842-4777 Fax (818) 955-9504 customerservice@foodsafetymagazine.com Editorial Office 2 Nick Alan Cir. Rutland, MA 01543 Phone (508) 210-3149 Fax (508) 210-3139 barbara@foodsafetymagazine.com Production Office 1113 Ellis Street Ft. Collins, CO 80524 Phone (970) 484-4488 craig@foodsafetymagazine.com Advertising Sales Bobby Meeker (818) 842-2829 bobby@foodsafetymagazine.com Adam Haas (321) 804-4319 adam@foodsafetymagazine.com Food Safety Magazine (ISSN 1084-5984) is published bimonthly by The Target Group Inc., 1945 W. Mountain St., Glendale, CA 91201; (818) 842-4777; Fax (818) 769-2939; E-mail info@foodsafetymagazine.com. Periodicals Postage Rate paid at Glendale, CA, and additional mailing offices. Subscriptions: Free to qualified subscribers as defined on the subscription card; $85.00 per year for nonqualified subscribers. Back Issues: $10.00 per copy, prepaid. Change of Address: Notices should be sent promptly; provide old mailing label as well as new address. Allow two months for change. Editorial Contributions: Unsolicited manuscripts should be submitted to: Food Safety Magazine, 1945 W. Mountain St., Glendale, CA 91201. Notice— Every precaution is taken to ensure accuracy of content; however, the publishers cannot accept responsibility for the correctness of the information supplied or advertised or for any opinion expressed herein. Postmaster: Send address changes to Food Safety Magazine, 1945 W. Mountain St., Glendale, CA 91201. ©2013 by The Target Group Inc. All rights reserved. Reproduction in whole or part without written permission is strictly prohibited. The publishers do not warrant, either expressly or by implication, the factual accuracy of the articles or descriptions herein, nor do they so warrant any views or opinions offered by the authors of said articles and descriptions. 6 F o o d S a f e t y M a g a z i n e
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Page 4 and 5: June/July 2013 Vol. 19, No. 3 FEATU
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
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Page 32 and 33: SANITATION floors and knife racks)
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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
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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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