Melody Ge, head of compliance at Corvium, Inc. has been appointed to the Food Safety Tech/Food Safety Consortium Advisory Board. Ge joins an esteemed group of food safety professionals who care deeply about helping the industry understand and navigate the various challenges companies face on a daily basis.
“As someone who has contributed insightful knowledge to our publication, we chose to extend an invitation to Melody to join our Board because we think she will be an asset for the industry to learn from when it comes to better compliance and leveraging technology in food safety programs,” said Maria Fontanazza, editor-in-chief of Food Safety Tech, in a Corvium press release.
“All of us in the food industry understand the importance of embracing the best practices to ensure the safest products to protect the public,” said Ge. “I look forward to bringing my experience which complements so many other industry leaders already part of this organization.”
Some of Ge’s recent contributions to Food Safety Tech include:
On Friday FDA released another update to its investigation of the Salmonella Infantis outbreak linked to Del Monte vegetable trays. The agency has been unable to find a single source or contamination point for the outbreak, but it also states that it’s not likely that these trays are either on store shelves or in consumers’ homes. The illness cases have been isolated to five people in Minnesota and Wisconsin, with the last illness onset reported on May 15. No hospitalizations or deaths have been reported.
The 2019 Food Safety Consortium Conference & Expo kicks off on Tuesday, October 1 and is packed with two-and-a-half days of informative sessions on a variety of topics that are critical to the food safety industry. We invite you to check out the full agenda on the event website, but below are several event highlights that you should plan on attending.
Opening Keynote: Frank Yiannas, Deputy Commissioner for Food Policy and Response, FDA
Recalls Panel Discussion: Led by Rob Mommsen, Director of Global Quality & Food Safety, Sabra Dipping Company
Food Defense Panel: Led by Steven Sklare, REHS, CP-FS, LEHP. Invited Panelists include Jason P. Bashura, MPH, RS, Sr. Mgr., Global Food Defense, PepsiCo and Jill Hoffman, Director, Global Quality Systems and Food Safety at McCormick & Company and Clint Fairow, M.S. Global Food Defense Manager, Archer Daniels Midland Company
“Validation Considerations and Regulations for Processing Technologies”: General Session presented by Glenn Black, Ph.D., Associate Director for Research, Division of Food Processing Science and Technology (DFPST), Office of Food Safety (OFS), CFSAN, FDA
“Food Safety Leadership: Earning respect – real-life examples of earning and maintaining influence as a Food Safety leader”: Panel Discussion moderated by Bob Pudlock, President, Gulf Stream Search
Supply Chain Transparency Panel Discussion: Led by Jeanne Duckett of Avery Dennison
Taking an Aggressive Approach to Sanitation: Planning for a Contamination Event: Presented by Elise Forward, President, Forward Food Safety
Three Breakout Tracks: Food Safety Leadership; Food Testing & Analysis and Sanitation and Operations
Register by September 13, 2019 for a special discount!
In a recent exclusive column on Food Safety Tech, Laura Lombard, CEO of ImEPIK, discusses why food companies should be investing in PCQI training beyond basic FSMA requirements. During the following Q&A, she expands on these insights further to shed light on some of the misunderstandings companies have when it comes to the PCQI requirements under FSMA as well as tips for how to approach PCQI training itself.
Food Safety Tech: What are some of the misconceptions with the FSMA PCQI requirements?
Laura Lombard: The FSMA rule allows for alternate PCQI training in addition to the original FSPCA training. PCQI trainings are accepted as long as they meet the standardized curriculum recognized by the FDA. The FDA never intended that one organization have a monopoly over PCQI training but equally wants to ensure that core competencies in preventive controls are met.
The FSMA regulation does not require you to have a different PCQI per facility. However, it does require a PCQI to be in charge of an individual food safety plan per location. Depending on how many facilities your particular company has, you may want to consider more than one PCQI to oversee these different food safety plans to ensure that food safety plans are regularly updated and properly implemented.
FST: How should food companies be investing in PCQI training beyond the basic FSMA requirements?
Lombard: It’s very important to have at least one back up PCQI in place to ensure you are always covered if your head PCQI is out sick, on family leave, departs from the company, etc. This isn’t only to meet the FDA requirement of having a PCQI on your team, but also to ensure you are keeping your brand, product, and customers safe. The more you can protect yourself from having to do a recall of your product, the better. Recalls cost an average of $10 million, and this does not including damage to your brand and customer retention.
ImEpik and Food Safety Tech have partnered to offer PCQI online training, with special pricing options for attendees of the 2019 Food Safety Consortium Conference & Expo | Learn moreFST: What are your top tips for companies regarding PCQI training?
Lombard: Be proactive in ensuring your employees are trained. The regulation is the minimum required, but for a small investment, you can ensure more of your food safety staff is current on best practices to ensure your products’ quality and safety.
Look for training that fits your individual or company needs and learning styles. Look for training that is interactive and going to test knowledge rather than just death by PowerPoint. Again, the goal shouldn’t be to check a regulatory box but to ensure that your staff has the knowledge needed to maintain your brands quality, reputation and customer base.
FST: What are some of the differences between the various PCQI trainings on the market?
Lombard: There are three types of trainings that all require 20-hours of content: 1) An in-person version where an instructor leads a 2 or 2.5 day training, 2) a blended-online version that has some content that is self-paced but also requires a set time and date for a webinar portion, and 3) a 100% self-paced online course that does not require a webinar. Some of the blended versions claim to be 100% online. It is true in the sense that both the self-paced content and webinar are computer-based, but it is not as convenient as being able to do the entire training on your schedule. All versions have their pros and cons, but doing the course online can save your company significant time and money by not requiring travel or set timeframes. We have learned that online versions allow learners more opportunity for mastering the material through regular assessments and remediation as needed. It is also an opportunity to practice knowledge through scenarios in a low-risk environment. Lastly, done correctly, online training can be more interactive through the use of games, videos and audio tools to keep learners engaged.
EDGARTOWN, MA, June 27, 2019 – Innovative Publishing Co., publisher of Food Safety Tech and organizer of the Food Safety Consortium Conference & Expo is pleased to announce a partnership with FSSC 22000 to hold the organization’s Focus Event 2019 at this year’s Food Safety Consortium in Schaumburg, IL.
Taking place on October 1 as a pre-conference workshop, the FSSC 22000 Focus Event will provide a firsthand update of the FSSC 22000 program worldwide and review the new Version 5, which includes the revised ISO 22000:2018. Experts will give attendees an overview of the benefits of the ISO approach and its alignment with FSMA, as well as the role of FSSC 22000 new scopes, including Transport and Storage, with a practical example of the benefits of certification in this new sector. There will also be discussion of the application of the FSSC Global Markets Program to smaller and medium-sized organizations.
“I am excited to welcome stakeholders from the GFSI-recognized food safety management system FSSC 22000 to the Food Safety Consortium as key participants in educating an important part of this industry,” said Rick Biros, president of Innovative Publishing Co., Inc. and director of the Food Safety Consortium Conference and Expo.
Speakers include Cornelie Glerum, Managing Director, FSSC 22000; Cor Groenveld, Market Development Director, FSSC 22000; Jacqueline Southee, North America Representative, FSSC 22000; and Jim Blackmon, President of Carry Transit (invited).
Professionals within the following roles/segments should attend this event: Food and beverage companies; FSSC 22000 certified companies and companies interested in becoming FSSC 22000 certified; certification bodies and contractor auditors; accreditation bodies; and training organizations.
The FSSC 22000 Focus Event is available and included in the Food Safety Consortium Conference registration fee.
Delegates registering for the FSSC 22000 Focus Event 2019 only will also receive complimentary admission to the plenary session of the Food Safety Consortium, presented by Frank Yiannas, deputy commissioner, food policy and response at FDA, and are invited to attend the evening reception in the exhibition hall.
About Food Safety Tech
Food Safety Tech publishes news, technology, trends, regulations, and expert opinions on food safety, food quality, food business and food sustainability. We also offer educational, career advancement and networking opportunities to the global food industry. This information exchange is facilitated through ePublishing, digital and live events.
About the Food Safety Consortium Conference and Expo
The Food Safety Consortium Conference and Expo is a premier educational and networking event for food safety solutions. Attracting the most influential minds in food safety, the Consortium enables attendees to engage conversations that are critical for advancing careers and organizations alike. Visit with exhibitors to learn about cutting edge solutions, explore diverse educational tracks for learning valuable industry trends, and network with industry executives to find solutions to improve quality, efficiency and cost effectiveness in an ever-changing, global food safety market. This year’s event takes place October 1–3 in Schaumburg, IL.
About FSSC 22000
FSSC 22000 (Food Safety System Certification 22000) offers a complete certification program for the auditing and certification of Food Safety Management Systems (FSMS) and Food Safety and Quality Management Systems (FSSC 22000-Quality). Based on the internationally accepted ISO 22000 family of standards and benchmarked by the Global Food Safety Initiative (GFSI), FSSC 22000 sets out the requirements for companies throughout the supply chain for meeting the highest food safety standards. FSSC 22000 is recognized and relied upon by some of the world’s largest food manufacturers, is widely accepted by Accreditation Bodies worldwide and supported by important stakeholders like FoodDrinkEurope (FDE) and the American Grocery Manufacturers Association (GMA).
Last Friday Brand Castle, LLC announced a recall of 25 oz and 32 oz glass jars of its Brand Castle and Sisters’ Gourmet cookie and brownie mix due to concern over E. coli contamination. The voluntary recall is in cooperation with the recall being conducted by ADM Milling, as the company is a supplier of flour to Brand Castle. There is a full list of the affected products, along with product photos, in a company announcement on FDA’s website.
On June 14, King Arthur issued a voluntary recall of its five-pound bags of unbleached all-purpose flour in connection with the current E. coli outbreak related to ADM Milling Co.
View the range of content associated with the Food Safety ConsortiumThe 2019 Food Safety Consortium Conference & Expo attracts some of the most influential stakeholders in the industry. This year’s event, which runs October 1–3, will not disappoint, with several features that provide a maximum networking and educational benefit to attendees.
The following is a snapshot of just a few of the benefits of attending this year’s Food Safety Consortium:
The Food Defense Consortium Meeting. This pre-conference workshop is open to all participants of the Food Safety Consortium
FSSC 22000 North American Information Day. This pre-conference workshop takes place on the morning of Tuesday, October 1 and is open to all Food Safety Consortium participants
A complimentary Sanitation Pre-conference Workshop (Tuesday, October 1)
Keynote Plenary Session by Frank Yiannas, FDA deputy commissioner for food policy and response
Recalls panel led by Rob Mommsen, director of global quality & food safety, Sabra Dipping Company
Food defense panel led by Steven Sklare, president of The Food Safety Academy; participants include Jason Bashura, senior manager of global food defense at PepsiCo
Focused breakout tracks on food safety leadership, food testing & analysis, and sanitation and operations
Having the ability to apply barcodes directly to food could change the game of food traceability. One company has developed a patented technology that involves applying a DNA barcode directly to raw materials and finished product to enable traceability of a product throughout the entire supply chain.
Last month SafeTraces, Inc. was granted a U.S. Patent for a new method that encodes and decodes digital information to and from DNA strands. Called safeTracers, these seaweed-based DNA barcodes have been deemed generally recognized as safe (GRAS) by FDA, are non-GMO and Kosher, and can be applied to all food and beverage products, according to SafeTraces. The DNA barcodes were initially developed for low margin industries such as fresh produce, and bulk foods and grains. The safeTracers are generated via the company’s IoT miniDART solution, which creates a unique batch for each lot of product. They are directly applied to food during processing, giving the food item or batch of commodity food a unique tag that contains traceability information.
This technology could be fill a critical piece of the puzzle during a recall, as information about a product could be accessed within minutes.
Another customer of ADM Milling Co., King Arthur Flour, Inc., is voluntarily recalling its five-pound bags of unbleached all-purpose flour due to potential contamination with E. coli O26. The recall affects 14,218 cases of product with six specific lot codes and “best used by” dates of 12/07/19, 12/08/19 and 12/14/19. According to a King Arthur Flour company announcement, ADM Milling notified them that certain wheat used to make the above-mentioned product lots has been linked to an ongoing E.coli outbreak. King Arthur Flour states that this recall does not affect its products sold through the company’s website, Baker’s Catalogue or its Baker’s Store in Norwich, VT.
Just a couple of weeks ago, ADM Milling expanded its flour recall to include all five-pound bags of Bakers Corner All Purpose Flour, which is packaged by ALDI.
Consumers are advised to discard the product or return them to the place of purchase for a credit or refund.
There are two key points that Kevin Otto of GS1 wants people to understand about blockchain: It is not a traceability solution in itself, and data standards are critical. Otto is the lead for the GS1 US Cross-Industry Blockchain Discussion Group (launched in November 2018) and the Foodservice GS1 US Standards Initiative at GS1 US. Recently the blockchain buzz has been transforming into a more realistic conversation about the future role of the technology in supply chain visibility and the necessary steps to achieve interoperability. In a Q&A with Food Safety Tech, Otto shares what GS1 is trying to accomplish with its relatively new blockchain discussion group, the important role of data standards, and supply chain traceability.
Food Safety Tech: Can you explain the role and goals of GS1’s blockchain discussion group?
Kevin Otto: It’s a cross industry discussion group, so it’s a bit of departure from how we typically approach industry with verticals such as foodservice or retail/grocery. For the blockchain discussion group, we decided to bring different industries together under one umbrella—leading companies within foodservice, retail/grocery, healthcare, and apparel/merchandise—to discuss the use cases and implementations for blockchain. The common thread among so many industries was a focus on improving supply chain visibility. We thought it was a good opportunity to see where we could get alignment and be industry agnostic around how blockchain can be leveraged.
There were a few overarching goals that we were trying to accomplish with the group: The first thing we heard from industry is they’d really like some education without the hype. There seemed to be some confusion with some industry partners that blockchain itself is a traceability solution, which it isn’t. We know that a blockchain implementation is only as good as the data that is feeding it. We want to help various players in these industries clear up confusion, [and understand] that there’s still a need for data standards in order for blockchain to produce meaningful results. As a neutral not-for-profit organization, we thought we’d be a good place to provide education and industry insight.
In terms of other things that this group is trying to do: One thing that we thought was abundantly clear was the need to identify and align on the necessary core standards and master data elements to even approach a trading partner with a supply chain visibility proof of concept leveraging blockchain. If you want to talk about supply chain visibility with your trading partners and you’re not capturing and sharing any standardized data about how product moves through your supply chains today, there’s really no way you can even begin to discuss blockchain with them.
This goes back to the confusion in the industry where people think they can adopt “blockchain” and therefore have traceability. Supply chain visibility is a priority across all of these industries. Now is the time for them to decide what separate pieces of traceability data and master data are needed in order to have these discussions with trading partners. The discussion group will be putting out guidance on what is specifically needed for a blockchain traceability proof of concept.
Another major thing industry had asked from us: A knowledge management center, which is an interactive space where participants in the industry discussion group can post articles, ask probing questions, and interact with people outside of their four walls, and discuss progress of their own proofs of concept. We have been developing this tool over the last couple of months and will launch this summer.
FST: Are there additional the concerns about the use and implementation of blockchain technology?
Otto: There’s a lot of investment that goes into blockchain technology, and we saw a lot of people jumping in with both feet before understanding what the benefit really was to their organization. It’s almost as though blockchain was being positioned as a solution for all supply chain problems. We thought that being able to provide some of this education and insight from industry would help to elevate some of those issues.
I think one of the other concerns that plays a role is interoperability. When you talk about the ability for these different blockchain ecosystems to effectively speak to one another, there’s certainly a need for data standards in that space. There isn’t going to be just one blockchain solution; there are going to be several different players out there and they will need to leverage standards as one step toward interoperability. Our perspective is that we have companies that are already leveraging GS1 standards today through other data sharing mechanisms, and there’s no need to reinvent the wheel. These standards already exist; let’s make sure we’re using what’s been tested over time, which is a key step in helping ecosystems speak to one another.
FST: How is the use of digitized data provoking a shift in supply chain processes?
Otto: There are still smaller players within the food space who are leveraging paper-based data exchange with their trading partners. As the supply chain grows increasingly more global, the idea that you can have effective track and trace, for example, when the only thing you know is where a product was immediately before it came to you and immediately where it went after it left just doesn’t work anymore. It’s too slow and, quick frankly, dangerous if you have that much manual interaction and that much reliance on paper-based processes in a global supply chain. Certainly we’re seeing more trading partners make digital data exchange one of the prerequisites of their sourcing. The supply chain has gotten so complex that it just isn’t realistic to expect people to play “whisper down the lane” in figuring out where their product went in the event of a recall.
And when you think about the impact of social media and how quickly a recall can become much bigger, it’s imperative that some of these companies within the food and retail industries make sure their processes are buttoned up and that they can communicate with their trading partners quickly, and pull that product out of the supply chain. I think we’re seeing companies saying, if you don’t have a mechanism to electronically exchange data, then we may have to take our business elsewhere.
FST: Talk about your thoughts related to traceability and the need for companies to “speak the same language”. Where are companies in this journey, and where do they need assistance?
Otto: Speaking the same language is imperative. The most sophisticated data sharing methods in the world are of very little use if I don’t understand the data being sent to me. There aren’t any manufacturers, retailers, operators, etc. in the food supply chain whose stated core competency is translating data from their trading partners. That’s why so many of these different companies are relying on GS1 standards—the global language of business—so they can focus on what they do best—providing high quality, safe products to their consumers
In terms of where companies are on this journey: It varies. There are companies that have been adopting standards for traceability for years, and there are always other companies being on-boarded. This is a marathon, not a sprint. The important thing to realize is that this is a business process, not a project. Food traceability is something we need to work at everyday. As we work with all these different companies, they’re increasingly saying that food safety isn’t a competitive advantage—it’s something we all need to do and we all benefit from.
Where assistance might be needed: The food service supply chain is large and complex. When looking at the tens of thousands of independent growers as you get further upstream in the supply chain, we work with other industry associations to make sure they understand our messaging and how GS1 standards can provide value for their business. The challenge is always going to be that if we want to get to farm-to-fork traceability, we have to make sure we are talking to all the independent farmers and growers that you just can’t simply call or talk to on a daily basis. We leverage partnerships to be our voice in those discussions so we can truly connect with the entire food supply chain. That will be a continuous ongoing effort.
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