Consumer buying apple

Foundation FSSC Launches 24000 Scheme for Social Management Systems

By Food Safety Tech Staff
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Consumer buying apple

The Foundation FSSC, the independent nonprofit owner of the FSSC 22000 Scheme, a complete certification scheme for Food Safety Management Systems that is aligned with the ISO Management System and ISO Harmonized Structure, has launched the FSSC 24000 certification scheme for Social Management Systems.

FSSC 24000 is based on the internationally recognized, independent management system standard PAS 24000 developed by BSI. It helps organizations make a greater social impact, improve their overall labor-related social performance and contribute to Sustainable Development Goals (SDGs) beyond those related to food safety only.

In a statement announcing the new Scheme, the Foundation FSSC stated, “The Foundation FSSC, alongside our stakeholders, wants to make a social impact and contribute to the SDGs. Globally, problems related to human rights seem to be increasing rather than decreasing. Through the FSSC 24000 Scheme, we strive to improve labor relationships, health and safety at work, and work and business ethics with a management system approach that drives continuous improvement on key social issues.”

FSSC 24000 is an audit- and certification Scheme for social management systems that aligns with the ISO Management System approach. It helps organizations improve their management system, protect their brands, drive business impact and contribute to the SDGs as determined by the United Nations.

The PAS 24000 standard and the FSSC 24000 documents are free to download through the FSSC website.

 

FDA logo

FDA Announces Upcoming Webinars on Food Safety Culture and “Healthy” Food Labeling

By Food Safety Tech Staff
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The FDA has announced two upcoming webinars for food manufacturers and industry stakeholders. On Friday, October 21, 2022, at 1:00 pm ET, the FDA will provide an overview of its proposed rule to update the definition of “healthy” nutrient content claims for food products. The “healthy” claim acts as a quick signal on food package labels to identify foods that will help consumers build healthy eating patterns.

The FDA has proposed changes to the definition of “healthy” to align with current nutrition science, the Dietary Guidelines for Americans, 2020-2025 and the updated Nutrition Facts label. The guidance also includes the agency’s intent to exercise enforcement discretion with respect to the implied nutrient content claim “healthy” for foods that have a fat profile of predominantly monounsaturated and polyunsaturated fats, but do not meet the regulatory definition of “low fat,” and on foods that contain at least 10% of the daily value (DV) per reference amount customarily consumed of potassium or vitamin D.

Speakers include:

  • Janesia Robbs, Communications and Public Engagement Staff, FDA CFSAN
  • Dr. Claudine Kavanaugh, Director, Office of Nutrition and Food Labeling (ONFL), FDA CFSAN
  • Dr. Sarah Gebauer, Nutritionist, Nutrition Science Review Branch, ONFL, FDA CFSAN
  • Vincent DeJesus, Nutritionist, Nutrition Assessment & Evaluation Branch, ONFL, FDA CFSAN

Registration is required. Register here.

On Wednesday, October 26, from 12:00 pm to 1:00 pm ET, the FDA and Stop Foodborne Illness, a nonprofit public health organization, will be host their fifth collaborative webinar, titled “Rewards and Recognition Programs.” Guest speakers will share their experiences in establishing rewards programs that drive positive food safety culture. Speakers include:

  • Shawn Fear, Director of Quality, Conagra Brands
  • Danielle Richardson, Director of Food Safety, Conagra Brands
  • Lone Jespersen, Principal and Founder, Cultivate, SA
  • Donald Prater, Associate Commissioner for Imported Food Safety, FDA
  • Conrad Choiniere, PhD, Director of the Office of Analytics and Outreach, FDA Center for Food Safety and Applied Nutrition (CFSAN)
  • Vanessa Coffman, Director, Alliance to Stop Foodborne Illness, Stop Foodborne Illness

Those who would like to attend the webinar can register here.

 

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FDA and CDC Sign MOU for Enhanced Collaboration To Reduce Foodborne Illness

By Food Safety Tech Staff
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The FDA and CDC have entered into a Memorandum of Understanding (MOU) to strengthen food safety in retail environments. The goal of the renewed partnership is to help reduce the occurrence of foodborne illness in retail and foodservice establishments.

This MOU, which was signed on September 21, was developed to help increase the consistency and capacity of retail food protection programs across the country, promote a general culture of food safety and facilitate continued communication between the FDA and CDC to assist state, tribal, local, territorial (SLTL) and industry partners.

The three primary goals of the MOU include:

  1. Increase uniformity, consistency and capacity of STLT retail food protection programs
  2. Promote industry’s active managerial control (AMC) of foodborne illness risk factors and promote a culture of food safety
  3. Maintain a strong FDA National Retail Food Team (NRFT) and CDC National Center for Environmental Health (NCEH) workforce to assist STLT partners.

The agencies are seeking to: improve STLT’s effectiveness in conducting risk-based inspections and foodborne illness investigations; promote a culture of food safety and food safety management systems within retail and foodservice establishments; and improve research in support of foodborne illness risk factor reduction.

To accomplish these objectives, the FDA and CDC are both tasked with establishing metrics to measure the success of collaborations as well as establishing direct and consistent relationships at multiple organizational levels, sharing best practices, and identifying opportunities for leveraging the resources of both agencies to more efficiently and effectively support STLT retail regulatory programs as well as both FDA and CDC retail food protection initiatives.

In its announcement of the MOU, the FDA notes that it has historically worked with CDC to help control the risk factors for foodborne illness outbreaks in retail settings. “This MOU will ensure enhanced continued collaboration on this important work,” the agency wrote.

Brie Cheese

FDA Links Listeria monocytogenes Outbreak to Old Europe Cheese Brie and Camembert Soft Cheese Products

By Food Safety Tech Staff
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Brie Cheese

A multistate outbreak of Listeria monocytogenes infections has been linked to Brie and Camembert soft cheese products manufactured by Old Europe Cheese, Inc. of Benton Harbor, Michigan. The products are sold at various retailers under multiple labels and brands. Six cases of illness have been reported in patients in California, Georgia, Massachusetts, Michigan, New Jersey and Texas.

The FDA reports that epidemiologic information provided by CDC found that, of the five patients with information available, four reported eating Brie or Camembert cheese prior to their illnesses. An FDA inspection of the Old Europe Cheese, Inc. facility in Michigan, performed with assistance from the Michigan Department of Agriculture and Rural Development, showed the presence of Listeria monocytogenes. Whole Genome Sequencing (WGS) analysis determined that the Listeria strain found in the facility matches the Listeria strain causing illness in this outbreak.

The company has voluntarily recalled multiple brands of its Brie and Camembert cheeses produced at the facility in response to the investigation findings. The firm has also halted production and distribution of its Brie and Camembert products from the Michigan facility and is working with FDA on corrective actions.

Consumers, restaurants and retailers should not eat, sell or serve recalled products and should throw them away; this includes Best By Dates ranging from September 28, 2022 to December 14, 2022—all flavors and quantities. A full list of recalled products and stores that potentially sold these products is available on the firm’s recall.

enokie mushrooms

Bulb Onions and Imported Mushrooms Focus of New FDA Food Safety Prevention Strategies

By Food Safety Tech Staff
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enokie mushrooms

The FDA has announced two new food safety prevention strategies. The first is for imported enoki and wood ear mushrooms. The second is focused on bulb onions. Both food groups were identified in foodborne illness outbreaks in 2020.

In 2020, a multistate outbreak of Listeria monocytogenes (L. monocytogenes) infections that sicked 26 people was linked to the consumption of imported enoki mushrooms. Testing conducted by the California Department of Public Health (CDPH) identified a matching strain of L. monocytogenes in enoki mushrooms from the Republic of Korea.

Also in 2020, CORE, in collaboration with the CDC and state and local partners, investigated a multistate outbreak of Salmonella Stanley infections linked to the consumption of imported wood ear mushrooms. A total of 55 salmonellosis illnesses were reported in 12 states. Testing conducted by CDPH identified a matching strain in a sample of imported wood ear mushrooms from China. These were the first outbreaks reported to FDA in 20 years related to these products.

As a result of the outbreak findings, the FDA will conduct research to better understand how L. monocytogenes contaminates enoki mushrooms and to better understand the survival of L. monocytogenes and Salmonella on enoki mushrooms and wood ear mushrooms.

The agency will also increase strategic and targeted FDA sampling of imported specialty mushrooms at U.S. ports of entry and at U.S.-based retail sites on the state level. When specific producers are linked to the contaminated shipment, FDA may also detain future shipments until the producer can assure the FDA that the conditions that gave rise to the appearance of the violation have been resolved.

The FDA will also be working with industry to ensure international specialty mushroom producers have access to training intended to help them meet requirements for ensuring the safe production of mushrooms for import into the U.S.

Bulb Onions

In 2020 and 2021, Salmonella outbreaks associated with the consumption of bulb onions produced in the U.S. and Mexico caused more than 2,100 confirmed cases of foodborne illness in the United States.

As a result of the outbreak investigation, the FDA will engage domestic and foreign industry and government partners to promote a broad understanding of the outbreak investigation findings, applicable Produce Safety Rule requirements and the importance of root cause analysis after outbreaks.

Additional actions under the new safety prevention strategy include:

  • Prioritizing inspections of bulb onion farms in the U.S. and Mexico that are covered by the FDA’s Produce Safety Rule.
  • Identifying and assessing practices and conditions associated with onion curing.
  • Supporting research efforts to better understand bulb onion production practices, including the impact of different soil conditions and curing practices on the safety of bulb onions.
  • Supporting industry-led efforts to develop and implement best practices for bulb onion production.
  • Prioritizing Foreign Supplier Verification Program inspections of bulb onion importers to ensure that onion importers are verifying that foreign suppliers follow processes and procedures that provide the same level of public health protection as U.S. food safety requirements.
  • Increasing strategic and targeted sample collection and testing of imported bulb onions from the State of Chihuahua, Mexico.
  • Continuing to collaborate with Mexican competent authorities through the established Food Safety Partnership to help ensure the safe production of bulb onions in the State of Chihuahua, Mexico.

 

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USDA FSIS To Host Webinar on Expanded Data Access for PHIS

By Food Safety Tech Staff
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The USDA Food Safety and Inspection Service (FSIS) is inviting industry to take part in a webinar on October 4, 2022, from 1pm to 2 pm ET to learn more about the expanded functions in the Public Health Information System (PHIS) for industry users, which was announced in the September 9, 2022, Constituent Update.

The expansion, launching in October, will allow industry users to review and suggest modifications to FSIS data associated with their establishment profile, such as product volumes and product groups. FSIS inspection program personnel will then be able to verify and approve or deny the modifications within PHIS.

Pre-registration for the webinar is not required. Attendees can access the webinar on the FSIS website event page. A recording of the webinar, along with presentation slides, will be posted on the FSIS website for those unable to attend.

Hand washing

Norovirus: Handwashing and Exclusion of Ill Employees Most Effective Mitigation Measures

By Food Safety Tech Staff
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Hand washing

FDA has completed a research study entitled, “Evaluation of the Impact of Compliance with Mitigation Strategies and Frequency of Restaurants Surface Cleaning and Sanitizing on Control of Norovirus Transmission from Ill Food Employees Using and Existing Quantitative Risk Assessment Model,” which focused on identifying strategies to reduce the risk of norovirus (NoV) from consumption of foods prepared in food establishments.

The study, which was published in the Journal of Food Protection, evaluated more than 60 scenarios examining the impact of implementation of and compliance with recommendations contained in the FDA Food Code.

The objectives of the risk assessment were to:

  • Evaluate the dynamics of norovirus transmission from ill or infected food employees to ready-to-eat food and consumers.
  • Evaluate the impact of prevention strategies and their level of compliance on the prevalence of contaminated food servings and the number resulting infected consumers.
  • Provide a basis for evaluation of potential changes regarding Employee Health for the 2017 FDA Food Code.

The study found that:

  • Compliance with Food Code exclusion of ill food employees and hand hygiene rules had the most impact on consumer illnesses.
  • Washing hands before donning and changing gloves efficiently reduces NoV transfer.
  • Restriction of food employees needs additional provisions to be effective.
  • Eliminating hand-contact from restroom surfaces and prioritizing cleaning and sanitizing of restroom surfaces in restaurants helps to control the transmission of norovirus to food and consumers.
  • Surface cleaning and sanitizing has the least impact on consumer illnesses.

 

Milk and eggs

Undeclared Allergens Drive New Recall

By Food Safety Tech Staff
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Milk and eggs

Undeclared allergens continue to drive recalls from the USDA Food Safety and Inspection Service (FSIS). Last week, more than 22,000 pounds of frozen beef products were recalled because the products were found to contain milk, which was not declared on the label.

The USDA FSIS announced on September 17 that Valley International Cold Storage Acquisition, LLC, a Harlingen, Texas-based business, is recalling approximately 22,061 pounds of frozen beef products. The frozen products are labeled as Korean-Style Beef, but contain a chicken sausage and pepper product, which contains milk.

These items were produced on July 22, 2022. The following products are subject to recall [view labels]:

  • 9.25-oz. cartons labeled as “Healthy Choice POWER BOWLS Korean-Style Beef” with lot code “5246220320” and a “best if used by” date of 04-18-2023.

The products subject to recall, which were shipped to retail locations nationwide, have establishment number “34622” on the end flap of the carton.

On September 16, the USDA FSIS issued a public health alert for certain raw, ready-to-cook chicken entrée products that may contain egg, which is not declared on the finished product label. The agency noted that a recall was not requested because the products are no longer available for purchase.

The bacon-cheddar chicken entree products were produced on Sept. 9, 2022 and are labeled as [view labels]:

  • 12 oz. plastic wrapped metal containers containing “aprons READY TO COOK MEAL FOR ONE BACON-CHEDDAR SMOTHERED CHICKEN” with a use by date of 9/21/2022.

The products bear establishment number “P-48176” inside the USDA mark of inspection. These items were shipped to Publix locations in Alabama, Florida, Georgia, North Carolina, South Carolina, Tennessee and Virginia.

Consumers with an egg allergy who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.

John Silliker

Mérieux NutriSciences Honors Founder with Silliker Food Science Center

By Food Safety Tech Staff
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John Silliker

Mérieux NutriSciences, which offers analytical and product development solutions to prevent health risks related to the food, beverage and nutraceutical industries, has renamed its food research center the Silliker Food Science Center in honor of the company’s founder, Dr. John H. Silliker.

When Dr. Silliker founded his first laboratory in 1967, he became a leading figure in the fight against Salmonella and for food safety. He used science to develop practical and innovative solutions to answer food industry challenges. His work—as well as his philosophy of inspire, discover and innovate—continues to guide Mérieux NutriSciences’s approach as the company celebrates its 55th anniversary.

The company shared that the Silliker Food Science Center will continue Dr. Silliker’s mission by embracing his core philosophy to:

Inspire: Dr. Silliker has inspired generations of scientists. It’s with this inspiration that the center’s team stands ready to continue the tradition of developing science and lead contract research projects for the food industry.

Discover: Dr. Silliker’s fundamental principle was to provide a place to go when you need to know. This drive the center’s scientists to work alongside food companies to solve their unique challenges with shelf life extension, product integrity and method applicability.

Innovate: Dr. Silliker continually pushed the boundaries of innovation which is continued today by the scientists at the Silliker Food Science Center, which helps to:

  • Conduct critical investigations and root cause analysis through advanced technologies
  • Understand product defect
  • Validate food manufacturing process
  • Support product development and improve product shelf life
  • Ensure matrix is fit for analytical method

 

White House

Pres. Biden Issues Executive Order on Advancing Biotechnology and Biomanufacturing

By Food Safety Tech Staff
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White House

On September 12, President Joe Biden issued an executive order, “Advancing Biotechnology and Biomanufacturing Innovation for a Sustainable, Safe, and Secure American Bioeconomy.”

The order outlines a “whole-of-government approach” to advance biotechnology and biomanufacturing towards innovative solutions in health, climate change, energy, food security, agriculture, supply chain resilience and national and economic security.

The executive order is part of the administration’s efforts to strengthen U.S.-based manufacturing and keep the country at the forefront of innovation in bioengineering.

In a press briefing, senior administration officials announced that on Wednesday (9/14), the White House will host a summit on the bioeconomy and biomanufacturing, during which the administration will announce new investments and resources across a wide range of agencies to support biotechnology and biomanufacturing.

In addition to federal investments, the initiative will include actions “to create more robust markets for bio-based products at home and globally to expand access to biotechnology and to translate research and development into vital products and services faster,” said the official.

The key areas of focus for the administration include:

  • Strengthening supply chains and lowering prices through bio-based production of active pharmaceutical ingredients, biomanufacturing facilities that do not rely on foreign suppliers and biomining of rare earth elements. The goal of these efforts is to provide consumers access to products made in America at lower prices, even in times of global supply chain disruptions.
  • Expanding domestic biomanufacturing capacity so more of what is invented in America is made in America.
  • Facilitating more data sharing and data access to advance the development of biotechnology and the bioeconomy writ large.
  • Creating jobs and growing the strength and diversity of the bioeconomy, including by supporting a diverse workforce and ensuring the benefits of these initiatives are distributed across the country.
  • Expanding training and education opportunities in community colleges, Historically Black Colleges and Universities, and other minority-serving institutions.
  • Improving food security and driving agricultural innovation through new technologies that protect crops from disease, and enhance seeds and fertilizers and foods made with cultured animal cells.
  • Creating personalized medicines, less invasive tools for disease detection, efficient vaccine and therapeutic manufacturing, and more effective and safer therapies.
  • Reducing the impact of climate change on America’s families and workers, including through replacing foreign petrochemicals with locally produced bio-based chemicals, using biofuels to cut greenhouse gas emissions, and developing soil microbes and crops that remove more carbon dioxide from the atmosphere.