Food Safety Magazine - June/July 2013

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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. 8 F o o d S a f e t y M a g a z i n e
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Page 2 and 3: Make Grainger Your Lab Partner >Wid
Page 4 and 5: June/July 2013 Vol. 19, No. 3 FEATU
Page 6 and 7: Editor’s Letter Taking Care of Yo
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 and 58: 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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Food Safety Magazine - June/July 2013

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