Food Safety Magazine - June/July 2013

News Bites
FSIS Updates
Directive on
Ingredients for
Use in Meat,
Poultry and Egg
Production
The U.S. Department of
Agriculture Food Safety and
Inspection Service (FSIS) has
updated a directive to provide
inspection program personnel
with an up-to-date list of substances
that may be used in
the production of meat, poultry
and egg products. FSIS
will continue to update this
directive by issuing
quarterly
revisions
rather than
amendments.
FSIS is amending
the federal meat
and poultry products inspection
regulations to remove
sodium benzoate, sodium
propionate and benzoic acid
from the list of substances
prohibited for use in meat or
poultry products, effective
May 6, 2013. The U.S. Food
and Drug Administration will
continue to approve new uses
of these substances in meat
or poultry products for safety,
while FSIS will approve them
for suitability.
For more information,
please visit www.fsis.
usda.gov/OPPDE/rdad/
FSISDirectives/7120.1.pdf.
Will Daniels and Gary Ades, Ph.D., Join FSM Board
Will Daniels, the senior vice president of operations and organic integrity
for Earthbound Farm, has agreed to serve on the Editorial Advisory Board
of Food Safety Magazine. Since 1999, he has helped the company grow
from a small, regional salad producer to the nation’s largest grower, packer
and shipper of organic produce. Daniels is responsible for operations
(manufacturing, distribution, facilities), food safety, food quality and the
company’s organic integrity program. As the leader of Earthbound Farm’s
industry-leading food safety program, he is a sought-after speaker and has
addressed key issues in food safety in the produce industry at meetings of
Daniels
the National Academy of Sciences, the National Restaurant Association, the Institute of Food
Technologists and the International Association for Food Protection. He was also the featured
keynote at this year’s Food Safety Summit in Baltimore.
Gary Ades, Ph.D., is president of G&L Consulting Group LLC. He is an
experienced food professional, having worked in the technical, manufacturing
and marketing areas of the food and foodservice industry. He provides
food safety, quality assurance, crisis planning and strategic planning
assistance to his clients. Prior to his current position, he held senior level
positions with Walmart, Foster Farms and Tasty Baking Company as well
as with Arthur D. Little (ADL) and Technomic. He has also been a principal
with Marketing Spectrum and Technical Food Information Spectrum. Ades
Ades is a member of numerous organizations and serves or has served on numerous
advisory committees. He has served for 6 years as secretariat for Safe Supply of Affordable
Foods Everywhere, an international not-for-profit organization. He received his B.Sc.
and M.Sc. degrees in food science from Penn State and his Ph.D. degree in food science and
technology from Virginia Tech.
NSF International Recognizes 2013 Food Safety
Leadership Award Winners
NSF International recently announced the winners of the 2013 NSF Food Safety Leadership
Awards. This year, three winners were recognized for their outstanding leadership:
• 2013 NSF Food Safety Leadership
Award for Research Advances: Michigan
Turkey Producers Co-Op Inc.;
• 2013 NSF Food Safety Leadership
Award for Training: Debby L. Newslow,
President, D.L. Newslow & Associates
Inc.;
• 2013 NSF Food Safety Leadership
Trendsetter Award: Bobby Krishna, Principal
Food Studies Officer, Food Control
Department–Dubai Municipality. (Turkey Co-Op), Newslow,
Left to right: NSF’s Gina Nicholson, Jason Hofman
Krishna
NCB-Prepared Seeks Food Industry Involvement
The National Collaborative for Bio-Preparedness (NCB-Prepared) has developed capabilities for early detection of health
threats to the U.S., initially for infectious disease, and wants to broaden its scope to include the food supply to provide actionable
information to the industry weeks before an outbreak is detected and confirmed by traditional means. Using “big
data” and advanced analytics, NCB-Prepared will provide early warnings and enable earlier responses. These earlier responses
should significantly decrease foodborne-related illnesses and mitigate costs while protecting brand equities.
NCB-Prepared is a federally funded research and development effort. To further understand information needs and customize
product development and delivery, the collaborative seeks technical and business contacts with food producers, processors
and retailers. Please contact David Potenziani (david.potenziani@outlook.com) for more information.
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