Glen Ramsey
Ask The Expert

Ask the Expert: Why You Need to Pay Attention to Stored Product Pests

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Glen Ramsey

With food safety as a top priority for your business, keeping all pests out should also be top of mind. Stored product pests are tiny insects that can quickly damage your products and lead to lost profits. Glen Ramsey, board-certified entomologist and Director of Technical Services for Orkin, explains how facilities can keep stored product pests out of their facilities and why quick action is essential to successfully managing these pests if your facility confirms an infestation.

What are stored product pests?
Ramsey: Stored product pests are small insects, commonly beetles and moths, that feed on the ingredients in food manufacturing and handling facilities. These pests mainly target dry foods such as grains, cereals, seeds, chocolate and fruit. Depending on their feeding habits, they are categorized as external feeders, internal feeders, secondary feeders or scavengers.

Why are they harmful in food-handling facilities?
Ramsey: While they don’t cause structural damage or spread diseases, stored product pests can cause significant damage to stored goods resulting in lost product and lost profits for your business. These pests breed rapidly, so it’s important to look for signs of their activity and act quickly if you notice their presence. In addition to damaging your ingredients, many stored product pests can produce chemicals that alter the taste of food, and some of their larvae can irritate the digestive tract or even cause allergic reactions in vulnerable people.

What prevention methods can I implement to help avoid this pest issue?
Ramsey: Managing stored product pests takes a comprehensive strategy, which is where Integrated Pest Management (IPM) comes into play. Instead of relying on chemical treatments, IPM focuses on a proactive cycle of inspection, sanitation and monitoring tactics. Here are a few ways you can be proactive in helping to prevent stored product pest problems in your facility between pest control visits:

Storage

  • Store ingredients off the floor and at least 18 inches away from walls to allow access for staff to inspect and clean the area.
  • As a precaution, remove any products that are damaged or found in poor condition.
  • Try to maintain storage rooms at 55 degrees Fahrenheit or lower; stored product pests are generally inactive at these lower temperatures.

Sanitation

  • Use a vacuum with a high-efficiency particulate air (HEPA) filter to remove debris from cracks and crevices.
  • Immediately clean up any product spills and encourage employees to do the same.
  • If you haven’t yet, start a continuous deep-cleaning program to ensure that every shelf is inspected, vacuumed and wiped down at least twice per year.

Ingredient Care

  • Inspect incoming shipments for signs of pests, such as webbing, larvae and live adult insects. Pay close attention if your packaging material has been damaged, as this can alert to product infestations.
  • If any suspicion of activity is seen, even only on the surface of the product, use a grain probe or similar instrument to inspect and determine the extent of the infestation.
  • Quarantine known infested product away from clean product.
  • Set aside a sample of every shipment in a closed, labeled plastic container. If insects appear over time, immediately quarantine and inspect any remaining product and notify your supplier.
  • Rotate ingredients on a first-in, first-out basis to help prevent them from deteriorating and inviting scavengers and secondary feeders.

When it comes to monitoring and managing stored product pests in your facility, you should work with a pest management provider. Make sure the provider you select is reliable and knowledgeable about the food and beverage processing industry.

 About the Expert:

Glen Ramsey, MS, BCE
Director of Technical Services, Orkin, LLC

Glen Ramsey is Director of Technical Services for Orkin. He is a board-certified entomologist and provides technical support and guidance across all Rollins brands in the areas of training and education, operations, and marketing. For more information, email gramsey1@rollins.com or visit www.orkincommercial.com.

Paul Damaren
FST Soapbox

Real-time Supply Chain Monitoring Provides Improved Visibility, Safety, Protection

By Paul Damaren
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Paul Damaren

Global fast food chain McDonald’s manages more than 38,000 locations in over 100 countries, with thousands of suppliers. The company uses real-time supply chain monitoring to help ensure the availability of ingredients, minimize supply chain disruptions and uphold its commitment to food safety and responsible sourcing.

Whether you’re a massive global brand or a much smaller company, leveraging real-time data can help your organization identify potential disruptions in the supply chain—whether that’s a weather event, transportation delay, potential food safety breach, product shortage or other incident—and take prompt, proactive measures to address and resolve them.

Food brands should implement the following supply chain management best practices:

  • Utilize advanced technologies. Tech solutions, including Radio Frequency Identification (RFID) tagging, GPS tracking, and sensor-based monitoring technologies, are effective in providing real-time visibility and data analytics. Walmart has successfully implemented RFID tagging to enhance real-time inventory tracking and optimize their supply chain. RFID helped the company improve inventory accuracy, provide better in-store shopping experiences for customers and drive more online capabilities. Additionally, RFID helps the retail giant see the real-time location and status of items in the supply chain, ensuring product availability and leading to improved order fulfillment and greater customer satisfaction.
  • Adopt an SaaS-based supply chain management solution. Software-as-a-Service (SaaS) solutions offer real-time visibility and data analytics capabilities, enabling organizations to make more informed decisions, based on data. For example, Nestlé implemented an SaaS-based supply chain management solution called SAP to manage its supply chain, gain real-time insights into its operations, and enhance efficiency. The software provides a comprehensive view of the company’s entire supply chain, from purchasing raw materials to delivering finished products. It also includes features to manage inventory, transportation and other logistics, to ensure Nestlé’s supply chain is resilient, flexible, and sustainable. Using this innovative software to streamline supply chain management can dramatically improve efficiency, effectiveness and your bottom line.
  • Proactively identify and mitigate risks. When brands continuously monitor and analyze real-time data, they can identify potential risks, such as natural disasters, labor disputes, and supplier issues. Coca-Cola’s real-time supply chain monitoring enabled it to swiftly respond to a labor strike, minimizing disruption and maintaining supply continuity. With tech tools in place to proactively identify potential risks, brands can develop strategies to mitigate and/or minimize their impact, such as diversifying suppliers and developing contingency plans. With the proper tools and strategies in place, organizations can build more resilient, sustainable supply chains and avoid potential disruptions that could be costly and damaging for their businesses.
  • Optimize operations through data analysis. Leverage real-time data to identify bottlenecks, inefficiencies and areas for improvement within the supply chain and take corrective actions. The Subway sandwich chain has faced supply chain issues in the past due to inadequate real-time monitoring, resulting in ingredient shortages and inconsistencies across different locations. Brands should regularly assess and update their supply chain monitoring systems, incorporating feedback loops and continuous improvement practices to enhance responsiveness and agility.

Real-time supply chain monitoring has significant benefits, including:

Enhanced risk management. Prompt identification of potential disruptions allows organizations to respond swiftly, minimizing the impact on the supply chain and safeguarding their reputation and finances. Unfortunately, when Chipotle faced severe food safety crises due to E. coli outbreaks in 2015, the consequences of inadequate real-time monitoring and response mechanisms resulted in extensive store closures, financial losses and damaged brand reputation. Having the proper tools and procedures in place can help organizations avoid similar crises in the future.

Operational optimization. Real-time visibility enables organizations to identify inefficiencies, streamline processes, reduce delays, and improve overall supply chain performance. For example, Conagra Brands digitized its supply chain to improve visibility and forecasting, better predict consumer demand, optimize processes, and improve efficiency and productivity. When the Covid-19 pandemic disrupted the global supply chain, Conagra wanted access to more robust data and insights, so they could better handle the supply chain and labor challenges they were facing. The organization adopted AI and machine learning tools to drive insights and optimize operations, and the results were impressive. Conagra increased operational output by 30%, and production capacity by 20% at one of its facilities, while improving productivity and order management, and reducing energy waste, manual work, costs, and out-of-stock items.

Cost savings and efficiency improvements. Real-time data analysis facilitates better decision-making, reducing costs associated with excess inventory, stockouts, and transportation inefficiencies. Procter & Gamble achieved significant cost savings by leveraging real-time supply chain monitoring, optimizing inventory levels, and improving demand forecasting accuracy.

Real-time supply chain monitoring offers organizations improved visibility, risk mitigation, operational optimization, and cost savings. By adopting best practices and leveraging advanced technologies, companies can enhance their supply chain performance, reputation, and overall successes.

 

 

 

Francine Shaw
FST Soapbox

Food Safety Imagery in Social Media: Exploring the Positive and Negative Aspects

By Francine L. Shaw
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Francine Shaw

In today’s digital age, the use of imagery in social media, articles and marketing materials has become increasingly prevalent. Images can enhance (or distort) the messages conveyed through text, bringing about a range of positive and negative consequences. This article explores the multifaceted nature of imagery, focusing on its impact on accountability, brand reputation, liability, adherence to the FDA Food Code regulations, legal ramifications, and the concern of those who monitor these visuals.

Some important things to consider include:

Accountability of Site Owners. Using imagery in social media and on website is a significant responsibility for publishers and social media page managers. Visually appealing imagery can attract users and enhance engagement, leading to increased traffic and revenue. However, site owners must ensure that the images used are accurate, ethical and respectful. Failure to do so can result in misrepresentation, manipulation or dissemination of harmful content, leading to a loss of trust as well as accountability issues for the site owner or publisher.

Brand Reputation. Imagery plays a crucial role in shaping brand identity and reputation. Effective use of the proper visuals can help establish a strong brand identity and improve consumer perceptions of your products. The right imagery evokes emotions, creates connections and enhances brand recognition. However, a mismatch between the imagery and the brand’s values—or the use of misleading visuals—can damage an organization’s reputation, leading to public backlash and eroding trust.

Liability. Copyright infringement, invasion of privacy and/or the use of misleading or deceptive visual content can create liability concerns for brands and publishers. Content creators must understand and adhere to legal guidelines governing the use of images to avoid legal repercussions and potential damages. For instance, unauthorized use of copyrighted images can lead to legal claims and financial penalties. Additionally, manipulation or propagation of explicit, defamatory or offensive visuals may result in lawsuits and reputational damage. Content creators must be vigilant in obtaining proper permissions and ensuring their visuals comply with legal standards.

Compliance and Regulations. Images are widely used to market food products, services and brands, as well as to influence consumer choices. However, these images must align with the FDA Food Code and FD&C Act regulations, both of which require an accurate depiction of advertised food. Misleading visuals can result in false expectations and regulatory violations.

In addition, using imagery that visually represents U.S. regulations and industry standards for safe food handling and preparation is critical for businesses, as it assures consumers that your methods align with recognized food safety guidelines.

Who’s Watching 

In the digital age, the responsibility of policing imagery goes beyond site owners and extends to society as a whole. Users, consumers, regulatory agencies, insurance companies, attorneys, competitors and advocacy groups are pivotal in monitoring and holding accountable those who misuse or manipulate imagery. Vigilance from individuals and collective efforts to report inappropriate imagery can create an environment of shared responsibility, fostering greater accountability across social media, print publishing and the Internet.

Using images that are accurate and compliant with federal and state regulations can have multiple benefits, including:

  • Legal Compliance. Images that adhere to (or reflect) FDA Food Code requirements help businesses avoid potential legal issues and penalties that may arise from noncompliance and boost a brand’s reputation.
  • Health and Safety. The FDA Food Code is designed to ensure food safety and protect public health. Using compliant images can help promote and reinforce safe food handling, preparation and display of food, reducing the risk of foodborne illnesses.
  • Consumer Trust. Displaying food images that are compliant with U.S. regulations and industry best practices show a commitment to maintaining high standards of quality, safety and hygiene. This can help build trust with key audiences, including consumers, regulatory bodies, advocacy groups and influencers, leading to increased credibility and brand reputation.
  • Clear Communication. The FDA Food Code provides guidelines on proper labeling, disclosure of common allergens and accurate representation of food products. Compliant images enable effective and clear communication of important information to consumers, ensuring they have the necessary details to make informed choices.

Imagery in social media and printed articles holds immense potential to positively impact engagement, brand reputation and communication. However, it also brings forth challenges related to liability, accountability, adherence to legal and ethical standards, and the need for effective monitoring. Stakeholders must balance harnessing the power of visuals and ensuring their responsible use. As technology further evolves, the continuous improvement of content moderation systems and cooperation among platform owners, publishers and creators become crucial to mitigate the negative aspects associated with imagery and maximize its positive potential.

 

Tom Woodbury

IoT Technology To Boost Safety, Compliance, and Efficiency: How to Get Started

By Tom Woodbury
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Tom Woodbury

Using Internet of Things (IoT)-based systems to automate temperature monitoring in refrigerators and freezers offers several benefits to restaurants. Following we look at how automated temperature monitoring works and how to get started with IoT.

How it Works: Automated Temperature Monitoring in Action

IoT-based systems use sensors to continuously monitor temperatures in refrigerators and freezers. These sensors are mounted inside the cold storage units in the warmest part of the unit, typically near the door or opening. The sensors collect temperature readings periodically and transmit the data to the cloud. As the data is recorded, the system can detect and report any anomalies.

If the conditions inside a refrigerator or freezer fall outside of predetermined thresholds, managers and staff can be notified (via text, email, or in-store apps) so they can take quick corrective actions outlined in their risk mitigation plans. In addition, the data that is recorded and stored can be analyzed to help identify trends that can be used to inform maintenance schedules and make operations more efficient. For example, the data may show how many years (on average) a refrigerator will last before it fails, so an organization can plan to buy replacement units before a failure occurs.

Benefits of Automated Temperature Monitoring

The positive impacts of automated temperature monitoring, enabled by IoT, are often realized in four key areas:

Food Safety. Maintaining a controlled environment in refrigerators, freezers, and other food storage areas reduces the risk of spoilage. By automating the monitoring process, organizations can keep a continuous watch on cold storage units and alert staff if temperatures rise above predetermined thresholds, allowing them to take immediate corrective action based on their risk mitigation processes. This is particularly beneficial in situations where a refrigerator door might be kept open too long, a freezer door is not entirely shut, or during a power outage.

Regulatory compliance. Regulatory agencies require reporting of food safety compliance. Typically, this is a human-driven process, with manual checks of thermometers and handwritten logs. IoT technologies that automatically monitor and record temperatures provide easy reporting of temperature levels over time. This streamlined process makes it much faster—and easier—to demonstrate compliance.

Efficiency. Automated temperature monitoring can make back-of-house restaurant processes more efficient by eliminating the manual “check and record” processes mentioned above. This frees up staff time to focus on other important tasks, such as serving customers.

Sustainability. By reducing food waste due to spoilage, automated temperature monitoring supports sustainability goals.

How to Get Started

With a wide range of IoT devices and systems available, selecting the right one can be overwhelming. How can you get started? First, identify your organization’s overall goals in incorporating the new technologies, and then review those high-level goals as you investigate options. Here are some criteria to consider:

Device selection: When selecting IoT devices, one size does not fit all. Different devices deliver varying degrees of functionality. Some devices support a single use case, while others have multiple sensors to enable diverse use cases for scalability. Another consideration is battery life. Seek devices that offer extended battery life by leveraging user-replaceable batteries designed for low temperature environments. Other features to look for include use of food-grade plastics and support for firmware updates over the air (FUOTA).

Wireless technology: To effectively penetrate dense refrigerator materials (typically metal), most food service operators are using the open standard, LoRaWAN due to its ability to penetrate walls and maximize battery life.

Data caching: In the event of an interruption in connectivity, you must know what the refrigerator or freezer temperatures were during the outage. Some devices and gateways can cache data and resend as soon as they reconnect, while others cannot. Temperature data caching is critical for applications related to food safety, so be sure to ask for this during the research and evaluation process.

Deployment capabilities: Deployments are complex, and a provider that can navigate deployments at scale is vital. It is important to look at each provider’s technology offerings, installation, and deployment capabilities.

There are many benefits to using IoT to deliver automated temperature monitoring, and these benefits extend beyond food safety to sustainability and improved efficiency. They key is to identify the right devices for your organization’s specific needs.

Ana Allende
Food Genomics

Listeria Contamination Patterns in Produce Processors

By Food Safety Tech Staff
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Ana Allende

A study published in Frontiers in Sustainable Food Systems (May 2023) looked at Listeria monocytogenes (Lm) contamination patterns in three produce processing facilities—one with a cut iceberg lettuce line, one with a cut fruit line and one with a salad bowl line. Lead author Ana Allende, Ph.D., and her team from the CEBAS-CSIC research institute in Spain also tested biocides against resident Lm populations to gauge efficacy and potential loss of sensitivity.

The two-year project was designed to yield practical data about produce facilities’ environmental monitoring plans as well as the efficacy of sanitation programs.

Their first objective was to understand how different factors such as zoning, sanitary design and connectivity affected the probability of contamination in different fresh produce processing facilities. In the case of salad bowls, the ingredients included not only leafy greens and other vegetables but also proteins from meat, fish and cheese, or pastas from different sources.

The researchers divided the processing areas into three zones based on their proximity to contact with the produce. Zone 1 involved areas with direct contact, such as knives and conveyor belts. Zone 2 included surfaces that did not contact food but were in close proximity. Zone 3 included more remote noncontact surfaces, such as drains, floors and ceilings, that could potentially lead to contaminating zones 1 and 2.

The researchers conducted systematic sampling of the facilities at the end of the day before cleaning and sanitizing. They also resampled the three processing lines after the cleaning and disinfection activities. In addition to the more than 600 total samples from the three zones, the researchers collected 45 samples from raw ingredients and end products.

Findings

Regardless of the facility, the highest number of positive Lm samples came from Zone 3. Whole genome sequencing revealed that the same two serotypes of Lm were found on the three processing lines after the two samplings, before and after cleaning.

“This makes us understand that these serotypes are inherent and are moving from zone 3 to zone 1,” said Allende.

When evaluating the efficacy of biocides against resident Lm isolates, “we found, indeed, all of the isolates obtained from the environment after cleaning were sensitive to the biocides,” she said.

While the research aimed to provide relevant results for the three cooperating produce processors, it also has broader implications for the produce industry about how they should conduct environmental monitoring including sampling after processing just before cleaning, Allende said. In addition, it should help processors better understand the main contamination points in zone 1 and how they relate to identical or similar Lm sequence types in zones 2 and 3.

“One of the hypotheses we had was the raw material was introducing much of the Listeria,” she said. “This was before we did sampling and the whole genome sequencing to understand the isolates and that they were not all coming from the raw material. Some of the contamination was probably coming from zone 3 in the different processing facilities.”

Image: Ana Allende, Ph.D.

Laura Morrison
Food Safety Culture Club

The Intersection of Food Safety Culture, People Strategy and Technology

By Laura Morrison
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Laura Morrison

It takes a village to keep our employees, guests, and communities safe. Creating an organizational culture centered around food safety begins with creating a system of shared values, attitudes, beliefs, and behaviors at the top level. It also requires commitment from top leadership.

Food safety culture involves creating an environment where food safety is a top priority and all team members—from leadership to front and back of the house employees—are committed to ensuring that the food provided to guests is safe.

Optimizing your food safety culture through the intersection of technology, human resources and people strategy is critical to gaining a competitive advantage. When developing or re-imagining a food safety culture, it’s important to create a people strategy for your organization that is focused on recruiting and developing individuals with drive and passion who already have or have the willingness to gain knowledge, skills and experience of food safety practices. Additionally, providing ongoing training and education to ensure that employees are aware of the latest food safety practices and regulations should be an integral part of workforce development.

Developing a strong food safety culture requires a multi-prong approach that includes:

  1. People strategy. This is the way a business or organization manages its workforce. In the food industry, this can include hiring, training employees, and developing employee engagement and compensation programs. A well-though-out people strategy can help organizations attract, recruit, and retain top talent, build a strong company culture, and improve overall business performance.
  2. Technology helps to support the people strategy by streamlining processes, reducing manual labor, and improving employee engagement. Food businesses using tools such as automated scheduling, workforce management tools, digital training, and development tools to upskill employees can improve efficiency, reduce labor costs, and provide their team members with the knowledge and resources needed to excel in their individual roles. Leveraging technology to support food safety and the overall people strategy can improve efficiency, reduce costs and enhance the experience of customers by delivering high-quality service and products.
  3. An organization’s human resources strategy plays a critical role in developing and maintaining the food safety culture. Owners, operators and HR professionals should work closely together to develop policies and procedures to promote food safety that include training programs, performance metrics, accountability procedures and incentive systems to reward safe practices.
  4. Maintaining a food safety culture built around accountability and open and clear channels of communication and encouragement, allows employees to report food safety concerns without fear of retaliation. In this environment employees feel more comfortable both raising concerns and trusting that their concerns will be taken seriously and addressed promptly.

Businesses that prioritize food safety culture, people strategy, human resources and technology can create a competitive advantage in the food industry.

Additional Resources: 

Hetler, A. (2022). The future of the food industry: Food tech explained. https://www.techtarget.com/whatis/feature/The-future-of-the-food-industry-Food-tech-explained

Febes, C. (2020). A Well-Rounded Restaurant Staffing Strategy Includes New Technology. Forbes

Mulligan, S. (2018). HR 2025:  7 Critical Strategies to Prepare for the Future of HR Society for Human Resources Management (SHRM)

Frank Meek, Orkin
Ask The Expert

Ask the Expert: Keeping Flies Out of Your Facility

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Frank Meek, Orkin

Food companies have to manage a variety of pests seeking harborage, food, water and other resources in their facilities. Among these pests, flies can be some of the most difficult to manage. Frank Meek, technical services manager for Orkin and board-certified entomologist with 36 years’ experience in the food industry, shares strategies to you can take to mitigate the risk of flies in your food facility.

Why are flies such a problem for food companies? 

Meek: Flies are prolific breeders, carriers of multiple potential pathogens, vectors of contamination and a costly pest for food manufacturing and processing facilities if not handled appropriately. One female fly can create hundreds of eggs in five or six days and potentially introduce many microorganisms and pathogens. 

Which types of flies pose the greatest risk to food establishments?

Meek: The types of flies most likely to impact food-handling establishments are:

  • “Filth” flies, which can transmit bacteria and other pathogens to surfaces
    • Attracted to odors first, then food waste, organic build up, sewage and feces
    • g., house flies and blow flies
  • “Nuisance” flies, which typically do not transmit pathogens, but can still cause harm
    • Attracted to overripe or decaying fruits, vegetables or other organic materials
    • g., fruit flies, drain flies and phorid flies

How can you keep flies from entering your facility?

Meek: Flies don’t need a lot of space to get in and out of buildings. They typically enter buildings through frequently opened doors and improperly sealed openings such as drains/pipes, ventilation systems and windows. Because of this, exclusion—using preventive methods to help eliminate pest entry points—will help to keep flies out.

  • Seal any unplanned cracks, holes and crevices as soon as you notice them to avoid pests accessing your building.
  • Seal all doors and windows with weather stripping.
  • Limit direct lighting around the entrances of your facility.
  • If you must have lighting near the entrances, use sodium-vapor light bulbs, as these are less appealing to insects than fluorescent bulbs (which draw pests in, especially at night) or indirect lighting.

The best way to deter flies is to seek a pest control provider that offers an Integrated Pest Management (IPM) program. A successful IPM program is proactive, environmentally conscious and addresses the reasons pests are attracted to your facility. IPM is a team effort between you and your pest control provider. Once implemented, your IPM program should be reviewed at least annually with your pest management professional to ensure continued improvement.

How can facilities improve sanitation methods to prevent infestations?

Meek:  Ensure you have a rigorous sanitation routine that addresses high and low pest-pressure areas within your facility. If you already have a schedule, work with your pest control provider to review it so it includes the following:

  • Keep dumpsters and trash cans as far away from the facility as possible.
  • Work with your waste management company to routinely clean or rotate your dumpster.
  • Install odor control devices where needed to eliminate foul smells that might attract flies.
  • Remove trash, debris and food from areas like employee lockers or breakrooms multiple times throughout the day.
  • Keep tight lids on interior trash receptacles, change the liners daily and regularly clean out the bottom of the bins.
  • Sanitation teams should also regularly clean machinery that handles food, as joints and crevices can build up organic matter and attract pests.

If you have a fly infestation, how do you get control of that and reduce future issues?

Meek: There are several steps you can take to control and prevent infestations. They include:

  • Sanitation Routine: should be rigorous to help eliminate fly eggs, habitats and attractants
    • Work with your pest control provider to review your current cleaning program and make any needed changes to frequencies.
    • At times, non-residual and / or residual pesticide application may be needed to help reduce populations
  • Traps and Fly Lights: monitor the efficiency of your overall fly control program, but they are not a complete control option
    • Mechanical traps can be used in many areas of your facility. Your pest control provider can work with you to determine the best locations and type of device needed.
    • Installing fly lights will allow you to monitor fly activity.
  • Employee Training: can help catch pest issues before they become a bigger problem
    • Work with your pest control provider to train your staff on how to spot and report signs of pest activity.
    • Most pest control providers offer complimentary staff training that clarifies the role your employees play in preventing pest infestations.

Want to learn more about how flies can affect food-handling businesses and what you can do to protect your products and employees? Download Orkin’s No Fly Zone Fly Prevention for Food Processors ebook.

 

2019 FSC Audience
From the Editor’s Desk

Earn Up to 26 CE credits at the 2023 Food Safety Consortium

By Food Safety Tech Staff
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2019 FSC Audience

Food safety and quality professionals attending the 2023 Food Safety Consortium can gain up to 20 NEHA-recognized continuing education (CE) credits, while taking advantage of two days of high-level panel discussions and professional networking, “boots on the ground” education on the mitigation, regulation and control of key Food Safety Hazards, and their choice from four pre-conference workshops.

The Consortium will take place October 16-18 at the Hilton Parsippany in Parsippany, New Jersey, and feature leading industry professionals as well as high-level members of the FDA and USDA. Session highlights include:

  • Anti-Food Fraud Tactics for the Entire Supply Chain
  • Regulatory Audits
  • Food Safety Culture: Creating a “Speak Up” Culture
  • The Rise of Previously Unforeseen Hazards
  • FSMA 204: The Final Rule – Looking Ahead
  • Audited and Validated Allergen Control Plans
  • Recall Trends and Predictions
  • And more

View the full agenda and speakers

This year’s Food Safety Consortium is co-located with the Food Defense Consortium and Cannabis Quality Conference. The Consortium’s two-day program is recognized by NEHA (National Environmental Health Association) for 12.0 Continuing Education (CE) Hours. If you participate in one of the Pre-Conference Workshops or Trainings and attend the conference (a total of three days), you can gain 20 NEHA CE Hours (or up to 26 with the auditor training program).

Pre-Conference Workshops (held on Monday, October 16) include:

Food Safety Culture Design Workshop, presented by the Center for Foodborne Illness Research and Prevention in collaboration with Sage Media, will guide food industry professionals through the necessary steps to create an actionable food safety culture strategy.

CP-FS Credential Review Course. The Certified Professional – Food Safety (CP-FS) credential is the gold standard for those working in retail food safety, including cannabis edibles. Earning your CP-FS demonstrates your commitment to the health and well-being of your customers and shows the public you take their safety seriously.

Interested in becoming a food safety auditor or building your auditing skills? View the complimentary webinar, “What Does it Take to Become a Food Safety Auditor?” to learn more about this program.

Food Safety Auditor Training. This four-part series is designed to provide the knowledge, behaviors and technical skills attributed to a competent food safety auditor. The series includes three virtual 2-hour presentations conducted by a live instructor. These sessions are recorded and available for additional self-paced study for less experienced participants, while experienced auditors can refresh their understanding of auditing fundamentals before advancing to the more complex skills and critical thinking behaviors needed to audit high risk products. The course culminates with a full day of in-person instruction (Monday, Oct. 16) on advanced topics such as potential conflicts of interest, enhanced conflict resolution techniques and providing tips in advanced written communication skills to support the delivery of comprehensive audit reports.

The Seed to Sale Safety Workshop. Led by four veterans of cannabis quality and safety, this pre-conference workshop offers participants an interactive and engaging opportunity to learn about the novel seed-to-sale safety considerations associated with cannabis edibles. Participants will achieve an understanding of cannabis hazard analysis, learn the principles of cannabis edible GMPs, apply food safety best practices, identify risks in marketing and labeling and apply the fundamentals of state and federal regulatory compliance.

Register now for the 2023 Food Safety Consortium

Jennifer Allen
Food Safety Attorney

Protecting the Nation’s Tiniest Consumers

By Jennifer Allen
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Jennifer Allen

Does your company need to worry about regulations relating to foods designed for infants (considered to be anyone aged 0-12 months)? If you manufacture infant formula, then of course the answer is yes. But what if you manufacture baby food—those cute little jars of liquified goodness? Traditionally, those types of food haven’t been subject to any special FDA regulations. Manufacturers simply need to follow the regulations that govern all foods designed for consumption by humans of any age. That, however, is changing.

There is a growing push to limit, and ultimately eliminate, heavy metals, such as inorganic arsenic, lead, cadmium, and mercury, present in baby food. These elements are present in our food chain in amounts that are concerning to members of the U.S. Congress and other stakeholders because of modern manufacturing techniques, and they have an outsized effect on infant health.

Pending Legislation

On March 25, 2021, the Baby Food Safety Act was introduced in Congress. As of the time this article was written, it had not yet passed. If it passes, it will require manufacturers, within one year of its enactment, to reduce levels of inorganic arsenic in non-cereal foods to 10 ppb and in cereals to 15 ppb, levels of cadmium and lead to 5 ppb in non-cereals and 10 ppb in cereals, and levels of mercury to 2 ppb in non-cereals and cereals. Within three years of enactment, the Act requires that final regulatory levels be set that reduce these levels to an even lower amount. It also requires reevaluation of the current regulatory levels every five years thereafter.

But the Act would do much more than simply setting limits for heavy metals in baby food. It would also:

  • Add regulations to the Food Drug and Cosmetics Act requiring FDA to specifically regulate foods for consumers up to 36 months old
  • Require manufacturers to report levels of heavy metals biannually on their websites
  • Give FDA mandatory recall authority
  • Mandate creation of public awareness campaigns
  • Offer grants for farming research

Current FDA Actions

The FDA is already working to reduce heavy metals in baby foods. In August 2020, the FDA finalized guidance setting the limit for inorganic arsenic in baby rice cereals to 100 micrograms per kilogram. Fortunately, most manufacturers had already achieved those limits; sampling from 2018 showed that 76% of manufacturers were in compliance, up from 47% in 2014 and from just 36% between 2011 and 2013.

In early 2021, FDA launched an action plan to address heavy metals in foods consumed by infants and young children, called Closer to Zero. The overarching purpose of the plan is to gather data about heavy metal levels and then set tolerances for those substances, with the input from all stakeholders. Thus, the FDA has signaled its intent to act regardless of what Congress has in store.

More recently, the FDA issued draft guidance, titled “Action Levels for Lead in Food Intended for Babies and Young Children,” recommending that levels of lead be limited to 10 ppb in fruits, some vegetables, and yogurt, and to 20 ppb in root vegetables and dry cereal. The guidance is focused on processed foods, including foods served in jars, pouches, tubs, and boxes intended for children under two.

Whatever the ultimate outcome of these initial steps taken by Congress and FDA, one thing is clear: Concerns about heavy metals in the foods consumed by our tiniest citizens isn’t going away. So, if the product you manufacture or grow may be destined for a jar of baby food—even if you don’t think you manufacture baby food—it’s time to begin working to address the issue in your facilities and your fields.

Emily Newton, Revolutionized Magazine
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Applications of Nanotechnology in Food Packaging: A Bright Future Ahead

By Emily Newton
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Emily Newton, Revolutionized Magazine

In recent years, nanotechnology has emerged as a promising field of study that could revolutionize how we package and preserve food. Scientists and engineers are leveraging the technology’s unique properties to develop smart packaging solutions that could help reduce food waste, improve shelf life and enhance food safety.

Reducing Food Waste with Nanotechnology

One of the most significant challenges facing the food industry today is food waste. According to the World Economic Forum, about one-third of all food produced in the world is lost or wasted, leading to an estimated $1 trillion in economic losses each year. An emerging way to tackle this issue is through the use of nanotechnology in food packaging.

Nanomaterials can help extend the shelf life of food products by creating a barrier that prevents oxygen, moisture and other contaminants from entering the package. For example, nanoscale coatings can be applied to food packaging to create a protective layer that keeps food fresh longer and improves taste. These coatings can also be used to prevent bacterial growth and pathogens that cause spoilage and foodborne illness.

In addition to extending shelf life, nanotechnology in food packaging may help reduce food waste by providing real-time information about the quality and freshness of the food. For example, smart packaging solutions use sensors and other technologies to monitor factors like temperature, humidity, and gas levels inside the package. This information is then transmitted to a smartphone app or other device, allowing interested parties to know when it’s time to consume the food or discard it. Those parties could be consumers, food preppers or cooks, manufacturers, and processors. This system would effectively take the guesswork out of expiration periods and, more importantly, provide an accurate timeline of food quality and freshness.

Oxygen, light, moisture, cold, and heat can damage both perishable and nonperishable foods. Therefore, it’s important to protect and monitor food items correctly at all stages of their journey, from conception to packaging and even past the sale to the consumer.

Enhancing Food Safety with Nanotechnology

Another important benefit of nanotechnology in food packaging is improved food safety. Silver nanoparticles have been shown to have antimicrobial properties that can help kill bacteria and other pathogens. Incorporating silver nanoparticles into food packaging materials allows manufacturers to create a surface inhospitable to bacteria, reducing the risk of contamination and improving food safety for all, especially in developing countries.

Other types of nanomaterials, such as graphene and carbon nanotubes, can be used to create sensors that detect harmful chemicals or other contaminants in food products. These sensors provide real-time information about the safety and quality of the food, allowing people to make informed decisions about what they eat.

Industry Challenges and Future Directions

While nanotechnology in food packaging holds great promise, a few challenges must be addressed. The potential toxicity of certain types of nanomaterials is a concern. While most are considered safe, there is still some uncertainty about their long-term effects on human health and the environment.

Another challenge is the cost of producing nanotechnology-enabled food packaging. While the technology has the potential to reduce food waste and improve food safety, it may also come at a higher cost, which could limit its adoption by smaller food companies and businesses.

To address these challenges, scientists and engineers are working to develop more sustainable, accessible, and cost-effective nanomaterials. For example, researchers are exploring the use of natural alternatives, such as chitosan and cellulose. These materials are abundant, renewable, and biodegradable, making them more environmentally friendly than some of their synthetic counterparts. They also have chemical, physical, and mechanical properties that are considered to be far superior to nonrenewable options, including the ability to self-clean or self-cure.

Looking ahead, nanotechnology in food packaging is likely to make a significant impact on the industry. By reducing food waste, improving safety, and enhancing the overall consumer experience, nanotechnology-enabled packaging solutions can help transform how we think about food preservation and sustainability.

As the technology continues to advance and becomes more widely available, we can expect to see even more innovative and sustainable solutions that will help transform the food industry, the environment, and our communities for the better.