Tag Archives: education

Retail Food Safety Forum

Educating the Public on Food-Related Health Risks: The Critical Role of Nutritionists

By Ainsley Lawrence
No Comments

While most people think of nutritionists as general advisors who sit down with them one-on-one to create diet plans, their role goes far beyond that. Nutrition specialists play a critical role in educating the public with regard to food safety.

Some work with patients one-on-one, but they can also work in corporate settings, athletic facilities, food manufacturing centers, government organizations, hospitals, physician’s offices, schools, and more.

In this article, we will take a closer look at the connection between food safety and nutrition, including the important role nutritionists play in nutrition education, food safety, and mitigating food-related health risks.

The Connection Between Food Safety and Nutrition

Food safety and nutrition are inherently linked. Food safety refers to the prevention of food contamination, and for people to be healthy, they must have access to food that keeps them well-nourished and free from foodborne illnesses. In other words, to avoid food-related health risks, people must have consistent access to safe and healthy foods. Poor nutrition is one of the leading causes of illness in the United States. Without safe and equitable access to healthy foods, 600,000 Americans die each year.

By educating others on what to eat and where to get these foods, as well as helping organizations create better food safety and food security plans, nutritionists ensure people have access to the best foods possible for maintaining overall health and well-being.

What is a Nutritionist?

Before diving further into the role nutritionists play in food safety, it’s helpful to understand what they do exactly. Despite the connection between their work and the health of the public, nutritionists are not doctors.

Nutritionists can either be licensed or unlicensed, depending on their specific career goals and where they live, as licensure requirements can differ from one state to the next. When working with patients one-on-one out of a private practice, for example, a nutritionist might not need to be certified. However, if working with a hospital, a school, or a government organization, it is likely that they will be required to have a license — but again, this can depend on the specific requirements of the state they are working in.

However, doctors are often not routinely trained in nutrition. Thus, when a doctor does not have the knowledge needed to help a patient, they can refer them to a nutritionist for special guidance and support. If a patient is recovering from cancer or is dealing with diabetes, they may need to work with a larger medical team so they can learn to manage their condition and alleviate symptoms through a proper diet. In addition to educating patients on what foods to eat for their health, these specialists can also consider factors such as food allergies, dietary needs for athletes, personal tastes, and cultural and religious dietary needs.

What Role Do Nutritionists Play in Nutrition Education and Food Safety?

There are numerous ways that nutritionists work to educate others on food safety. Many organizations and companies are responsible for providing nutritious meals, such as nursing homes, hospitals, and restaurants. These facilities will often hire nutrition experts to help them craft menus and create healthy and flavorful meal plans.

The government also partners with and hires nutritionists for various programs. The USDA Food and Nutrition Service (FNS), for example, is responsible for offering science-based nutrition education to the public. Nutrition professionals will then work with the FNS to create educational programs and even policies that support the health and well-being of communities, families, and individuals.

Nutritionists also use their knowledge and expertise to help back up nutrition claims and work with food manufacturers to create nutrition labels and other important dietary information on food packaging They also use analytical data to calculate things like protein quality or food category contributions and share this information to ensure people are choosing the right food products for their individual health and nutrition needs.

Overall, you can find these specialists working with a wide range of organizations to help educate and ensure food safety, including:

  • Federal and local health departments;
  • Hospitals;
  • Private practices;
  • Nursing homes;
  • Schools;
  • Research facilities;
  • Food distributors and retailers;
  • Hotels and resorts;
  • Athletic organizations.

Some of the specific examples of what they can do in these settings can include researching and developing recipes, creating menus and meal plans, educating clients on nutritional food choices, ensuring plans align with weight, health, and nutrition goals, and creating nutrition-related care plans.

In schools, for example, nutrition professionals are responsible for ensuring meals abide by nutrition regulations, meet the taste preferences of diverse student bodies, are prepared properly, address food allergies, and are affordable.

They can also work with local organizations to assist with food security issues, such as communities that are considered food deserts where people lack access to healthy foods. For example, they can work with food vendors and distributors to ensure certain communities and their local grocery stores and markets have a good selection of fresh and nutritious foods.

Furthermore, nutritionists also play a vital role in educating the public to help reduce food-related illness and disease. Cancer, for example, is one of the leading causes of death worldwide but can be mitigated with better food and nutrition education. Nutrition professionals can also help alert the public to contamination and assist with handling food testing and recalls.

Nutrition Education and The Fight Against Cancer

45% of cancer deaths in the United States are linked to things like poor diet and obesity, thus, nutritionists play an important role in helping mitigate cancer risks. There are a number of carcinogens in everyday food products that are linked to cancer, such as acrylamide, which is a chemical that forms in foods placed under high heat, and aflatoxins, which are produced by food molds.

Nutritionists can offer guidance on testing for food safety. For example, nitrosamines or N-nitroso compounds (NOCs) can be carcinogenic and are known to compromise food quality and safety. Unfortunately, there are many ways NOCs can make their way into the food chain, including crop protection processes, meat preservation processes, food drying processes, and even via the consumption of nitrates in vegetables that react with stomach bacteria and acids to form NOCs. With this knowledge, however, nutritionists can advise on nitrosamine testing to ensure proper food safety.

In Summary

Nutritionists are vital when it comes to educating the public and helping to provide access to safe, healthy, and nutritious foods. There are many organizations in our country that heavily rely on the support and guidance of these specialists to better serve and protect the health and well-being of individuals, families, and communities.

Nutritionists will forever play a critical role in helping people make more informed nutrition decisions. Whether working at a private practice, with schools, hospitals, the government, or other organizations, these food educators are key to reducing food-related health risks.

2024 Food Safety Consortium logo

Registration Open for the 2024 Food Safety Consortium

By Food Safety Tech Staff
No Comments
2024 Food Safety Consortium logo

Registration for the 12th Annual Food Safety Consortium, which will take place October 20-22, 2024, at the Crystal Gateway Marriott in Arlington, Virginia, directly across the Potomac River from Washington, DC, is now open.

Presented by Food Safety Tech, the Program starts with several pre-conference workshops and training which leads into two full days of high-level panel discussions, educational presentations, and networking opportunities.

Registration options are available for in-person and virtual attendance.

The Consortium will begin with a keynote presentation from James “Jim” Jones, FDA Deputy Commissioner for Human Foods, followed by a Town Hall with Jones and USDA regulators.

Other agenda highlights include:

Navigating Global Food Systems: Insights and Strategies for Compliance with FDA’s Food Traceability Rule
Panelists: Sara Bratager, Sr. Food Safety and Traceability Scientist at IFT; John Crabill, Director of Food Safety & Quality at Chipotle; Adam Friedlander, Policy Analyst, Coordinated Outbeak Response, FDA; and Julie McGill, VP of Supply Chain Strategy and Insight, Trustwell

Food Allergen Controls and the Need for Advisory Labels
Presenter: Dr. Steven Gendel, Gendel Food Safety

Understanding Corrective Actions, Nonconformities and Root Cause Analysis
Presenter: Heather McLemore, Senior Accreditation Officer, A2LA

The Internal Audit: Going Beyond the Certificate
Presenter: Cameron Prince, Executive VP, Regulatory Affairs, The Acheson Group

Using a Food Safety Culture “GPS” to Determine Where You Are and Where You Need to Go
Panelists: Tia Glave and Jill Stuber, Catalyst; Cameron Prince and Benjamin Miller, The Acheson Group

View the full agenda here.

Event Hours

Sunday, October 20: 8:30 am – 5:00 pm (Pre-conference Workshops)

Monday, October 21: 8:00 am – 6:30 pm

Tuesday, October 22: 8:30 am – 3:45 pm

Register now.

For sponsorship and exhibit inquiries, contact RJ Palermo, Director of Sales.

 

2024 Food Safety Consortium logo

Call For Abstracts: 2024 Food Safety Consortium

By Food Safety Tech Staff
No Comments
2024 Food Safety Consortium logo

Share your expertise, experience and/or research with fellow food safety and quality assurance professionals at the 2024 Food Safety Consortium, taking place on October 20-22, 2024, at the Crystal Gateway Marriott, near downtown Washington, DC.

We are seeking abstracts for educational presentations, panel discussions and Posters in the following categories:

Food Safety Hazards – Detection, Mitigation, Control, Regulations

Food Safety Culture – Best Practices and Techniques to advance a positive Food Safety Culture

Food Safety Supply Chain Management – Audits, Record Keeping, Logistics, etc.

Food Integrity – Food Fraud, Economically Motivated Adulteration, etc.

Food Defense – Strategies, Best Practices and Regulations

Compliance – Regulatory, FSMA, Standards, GFSI, etc.

Abstracts are due by December 15, 2023, and will be judged based on educational value. Poster submissions are due by June 30, 2024.

Submit abstracts here.

Presented by Food Safety Tech, the Food Safety Consortium is a business-to-business conference that brings together food safety and quality assurance professionals for education, networking and discussion geared toward solving the key challenges facing the food safety industry today.

For sponsorship and exhibitor inquiries, contact RJ Palermo, Director of Sales. Stay tuned for registration and early bird specials.

If you missed this fall’s Food Safety Consortium, don’t miss the latest episode of the “Don’t Eat Poop” podcast featuring Food Safety Consortium founder and Food Safety Tech publisher, Rick Biros, as he discusses the conference’s history and role in improving food safety, with hosts Francine Shaw and Matt Regusci.

 

 

Food Safety Consortium 2023
From the Editor’s Desk

Registration Open for the 2023 Food Safety Consortium

By Food Safety Tech Staff
No Comments
Food Safety Consortium 2023

Registration for the 11th Annual Food Safety Consortium, which will take place October 16-18 at the Hilton Parsippany in New Jersey, is now open.

Presented by Food Safety Tech, the Food Safety Consortium is a business-to-business conference that brings together food safety and quality assurance professionals for education, networking and discussion geared toward solving the key challenges facing the food safety industry today.

In addition to two full days of high-level panel discussions, this year’s program will include a second Food Safety Hazards track. These “Boots on the Ground” sessions provide education on the detection, mitigation, control and regulation of key food hazards.

New this year is a strategic co-location with the Cannabis Quality Conference (CQC), a business-to-business conference and expo where cannabis industry leaders and stakeholders meet to build the future of the cannabis marketplace. Registered attendees get full access to both conferences.

Registration options are available for in-person and virtual attendance.

The Consortium will kick off with presentations from Erik Mettler, Assistant Commissioner for Partnerships and Policy in the FDA’s Office of Regulatory Affairs (ORA), and Sandra Eskin, Deputy Under Secretary for Food Safety at the USDA FSIS, followed by a Town Hall with the regulators.

Other agenda highlights include:

  • The Future of Food Safety Culture
  • The Rise of Previously Unforeseen Hazards,
  • FSMA 204: The Final Rule – Looking Ahead,
  • Anti-Food Fraud Tactics for the Entire Supply Chain
  • Bridging the gap between food safety and cybersecurity
    Protecting Allergic Consumers through Audited and Validated Allergen Control Plans
  • Succession Planning for Food Safety Inspectors
    Utilizing Food Quality Plans to Ignite Positive Food Safety Culture
  • Recalls Trends and Predictions

View the full agenda and register here.

Attendees will also have the opportunity to take part in pre-conference workshops on Monday, October 16, including:

  • Food Safety Auditor Training
  • CP-FS Credential Review Course
  • The Food Safety Culture Design Workshop
  • The Seed to Sale Safety Workshop

Event Hours

Monday, October 16: 8:30 am – 5:00 pm (Pre-conference Workshops)

Tuesday, October 17: 8 am – 6:30 pm

Wednesday, October 18: 8:30 am – 3:45 pm

Register now

Tabletop exhibits and custom sponsorship packages are available. Contact Sales Director RJ Palermo.

About Food Safety Tech

Food Safety Tech is a digital media community for food industry professionals interested in food safety and quality. We inform, educate and connect food manufacturers and processors, retail & food service, food laboratories, growers, suppliers and vendors, and regulatory agencies with original, in-depth features and reports, curated industry news and user-contributed content, and live and virtual events that offer knowledge, perspectives, strategies and resources to facilitate an environment that fosters safer food for consumers.

About the Food Safety Consortium

The Food Safety Consortium is an educational and networking event for Food Protection that has food safety, food integrity and food defense as the foundation of its educational content. With a unique focus on science, technology and compliance, the “Consortium” enables attendees to engage in conversations that are critical for advancing careers and organizations alike. Delegates visit with exhibitors to learn about cutting-edge solutions, explore high-level educational tracks, and network with industry executives to find solutions to improve quality, efficiency and cost effectiveness in the evolving food industry.

 

Food Safety Consortium 2023
From the Editor’s Desk

Save the Date: Food Safety Consortium 2023 October 16-18

Food Safety Consortium 2023

The Food Safety Consortium, now in its 11th year, will take place October 16-18, 2023, at the Hilton in Parsippany, New Jersey. Presented by Food Safety Tech, the Consortium is a business-to-business conference that brings together food safety and quality assurance professionals for education, networking and discussion geared toward solving the key challenges facing the food safety industry today.

In addition to the two full days of high-level panel discussions, this year’s program will include a second Food Safety Hazards track. These “Boots on the Ground” sessions build on the success of Food Safety Tech’s virtual Food Safety Hazards program by providing two days of education on the detection, mitigation, control and regulation of key pathogen, pest, chemical and physical food hazards.

Call for Abstracts Now Open

Also new this year is a strategic co-location with the Cannabis Quality Conference (CQC). Presented by Cannabis Industry Journal, CQC is a business-to-business conference and expo where cannabis industry leaders and stakeholders meet to build the future of the cannabis marketplace. Attendees will have the opportunity to take part in pre-conference workshops designed to address safety and compliance in cannabis edibles on October 16.

“We are bringing two great conferences together under one roof,” says Rick Biros, president of Innovative Publishing and director of the Food Safety Consortium. “The Food Safety Consortium will continue its strategic meeting of the minds format, but we are complementing that with the practical, boots-on-the-ground Food Safety Hazards track. Co-location with the CQC allows attendees to take advantage of additional education on product testing and quality assurance in the burgeoning cannabis market, as well as preconference workshops delving into infused product safety and compliance that will appeal to both food safety and cannabis professionals.”

All of these events will take place October 16-18, 2023, at the Hilton in Parsippany, New Jersey.

If you would like to present at the Food Safety Consortium, please submit abstracts here.

For sponsorship and exhibit inquiries, contact RJ Palermo, Director of Sales. Stay tuned for registration and early bird specials.

About The Food Safety Consortium
Organized by Food Safety Tech, the Food Safety Consortium Conference has been providing education and networking for Food Protection professionals since 2012. The conference focuses on food safety, food integrity and food defense as the foundation of the educational content of the program. With a unique focus on science, technology, best practices and compliance, the Consortium features critical thinking topics that have been developed for both industry veterans and knowledgeable newcomers.

About Food Safety Tech

Food Safety Tech is a digital media community for food industry professionals interested in food safety and quality. We inform, educate and connect food manufacturers and processors, retail & food service, food laboratories, growers, suppliers and vendors, and regulatory agencies with original, in-depth features and reports, curated industry news and user-contributed content, and live and virtual events that offer knowledge, perspectives, strategies and resources to facilitate an environment that fosters safer food for consumers.

OSU_CFI Logo
Food Safety Think Tank

Food Safety Tech Hazards + CFI Think Tank Coming to Ohio April 3-5

By Food Safety Tech Staff
No Comments
OSU_CFI Logo

The Food Safety Tech’s Hazards Conference Series + CFI Think Tank, “Industry & Academia Advancing Food Safety Practices, Technology and Research,” will take place April 3-5, 2023, at Ohio State University in Columbus, Ohio.

The program brings together leading minds in industry, academia, standards and regulation to provide in-depth education and discussion on the most significant pathogenic and chemical risks facing the food industry today.

Building on the popularity of the Food Safety Tech Hazards virtual series, the in-person event will offer practical guidance and cutting-edge research on the detection, mitigation, control and regulation of the most significant foodborne illness risks.

The CFI Food Safety Think Tank on April 5 will bring food safety experts together to take a deeper look at the hazards discussed during the first two days of the conference. Participants will brainstorm in small groups to develop a roadmap on research, innovation, policy, and prevention measures that need to be taken to make our food supply safer in the future.

“Food safety hazards continue to be a challenge for all aspects of the food industry from farm to fork.” said Rick Biros, publisher of Food Safety Tech and director of the Food Safety Consortium conference and Food Safety Tech Hazards series. “The detection, mitigation and control of food safety hazards issues must be discussed among peers and best practices must be shared, something you can’t do virtually. The human connection is so important for conference attendees. Whether it’s a random connection over lunch, a one-on-one question with a speaker after a presentation or a seat next to a new friend in a learning session—connecting with others is what makes events so valuable. We are excited to bring this program, designed to help facilitate this much needed critical thinking and sharing of best practices, to OSU.”

Learn more and register here.

For sponsorship and exhibit inquiries, contact RJ Palermo, Director of Sales.

About Food Safety Tech

Food Safety Tech is a digital media community for food industry professionals interested in food safety and quality. We inform, educate and connect food manufacturers and processors, retail & food service, food laboratories, growers, suppliers and vendors, and regulatory agencies with original, in-depth features and reports, curated industry news and user-contributed content, and live and virtual events that offer knowledge, perspectives, strategies and resources to facilitate an environment that fosters safer food for consumers.

About Food Safety Tech Hazards

Launched in 2020, the Food Safety Tech Hazards series brings together industry leaders, researchers and regulators to provide in-depth education and discussion on the detection, mitigation, control and regulations of the most significant pathogenic and chemical risks facing the food industry today.

Allergens

Key Trends Reinforce Food Allergen Testing Market Across North America

By Saloni Walimbe
No Comments
Allergens

The food allergen testing industry has garnered considerable traction across North America, especially due to the high volume of processed food and beverages consumed daily. Allergens are becoming a significant cause for concern in the present food processing industry worldwide. Food allergies, which refer to abnormal reactions or hypersensitivity produced by the body’s immune system, are considered a major food safety challenge in recent years and are placing an immense burden on both personal and public health.

In 2019, the most common reason behind recalls issued by the USDA FSIS and the FDA was undeclared allergens. In light of this growing pressure, food producers are taking various steps to ensure complete transparency regarding the presence of allergenic ingredients, as well as to mitigate risk from, or possibly even prevent contact with, unintended allergens. One of these steps is food allergen testing.

Allergen detection tests are a key aspect of allergen management systems in food processing plants and are executed at nearly every step of the process. These tests can be carried out on work surfaces, as well as the products, to detect any cross contamination or allergen presence, and to test the effectiveness of a food processing unit’s cleaning measures.
There has been a surge in awareness among consumers about food allergies and tackling the risk of illnesses that may arise from consuming any ingredient. One of the key reasons for a higher awareness is efforts to educate the public. In Canada, for example, May has been designated “Food Allergy Awareness Month”. It is estimated that more than 3 million people in Canada are affected by food allergies.

The size of the global food allergen testing market is anticipated to gain significant momentum over the coming years, with consistent expansion of the dairy, processed food and confectionary segments.

Understanding the Prevailing Trends in Food Allergen Testing Industry

Food allergies risen nearly 50% in the last 10 years, with a staggering 700% increase observed in hospitalizations due to anaphylaxis. Studies also suggest that food allergies are a growing health concern, with more than 250 million people worldwide estimated to be affected.

Although more than 170 foods have been identified as causing food allergies in sensitive consumers, the USDA and the FDA have identified eight major allergenic foods, based on the 2004 FALCPA (the Food Allergen Labeling and Consumer Protection Act). These include eggs, milk, shellfish, fish, peanuts, tree nuts, soybean, and wheat, which are responsible for 90% of allergic reactions caused due to food consumption. In April 2021, the FASTER (Food Allergy Safety, Treatment, Education, and Research) Act was signed into law, which categorized sesame as the ninth major food allergen.

This ever-increasing prevalence of allergy-inducing foods has presented lucrative opportunities for the food allergen testing industry in recent years since food processing business operators are placing a strong emphasis on ensuring transparency in their products’ ingredient lists. By testing for allergens in food products, organizations can accurately mention each ingredient, and thereby allow people with specific food allergies to avoid consuming them.

Several allergen detection methods are used in the food processing industry, including mass spectrometry, DNA-based polymerase chain reaction (PCR) as well as ELISA (enzyme-linked immunosorbent assay), to name a few. The FDA, for instance, created a food allergen detection assay, called xMAP, designed to simultaneously identify 16 allergens, including sesame, within a single analysis, along with the ability to expand for the targeting of additional food allergens. Such industry advancements are improving the monitoring process for undeclared allergen presence in the food supply chain and enabling timely intervention upon detection.

Furthermore, initiatives, such as the Voluntary Incidental Trace Allergen Labelling (VITAL), created and managed by the Allergen Bureau, are also shedding light on the importance of allergen testing in food production. The VITAL program is designed to support allergen management with the help of a scientific process for risk assessment, in order to comply with food safety systems like the HACCP (Hazard Analysis and Critical Control Point), with allergen analysis playing a key role in its application.

ELISA Gains Prominence as Ideal Tool for Food Allergen Testing

In life sciences, the detection and quantification of various antibodies or antigens in a cost-effective and timely manner is of utmost importance. Detection of select protein expression on a cell surface, identification of immune responses in individuals, or execution of quality control testing—all these assessments require a dedicated tool.

ELISA is one such tool proving to be instrumental for both diagnostics as well as research). Described as an immunological assay, ELISA is used commonly for the measurement of antibodies or antigens in biological samples, including glycoproteins or proteins.

While its utility continues to grow, ELISA-based testing has historically demonstrated excellent sensitivity in food allergen testing applications, in some cases down to ppm (parts per million). It has a distinct advantage over other allergen detection methods like PCR, owing to the ability to adapt to certain foods like milk and oils, where its counterparts tend to struggle. The FDA is one of the major promoters of ELISA for allergen testing in food production, involving the testing of food samples using two different ELISA kits, prior to confirming results.

Many major entities are also taking heed of the growing interest in the use of ELISA for food allergen diagnostics. A notable example of this is laboratory analyses test kits and systems supplier, Eurofins, which introduced its SENSISpec Soy Total protein ELISA kit in September 2020. The enzyme immunoassay, designed for quantitative identification of soy protein in swab and food samples, has been developed by Eurofins Immunolab to measure residues of processed protein in various food products, including instant meals, chocolate, baby food, ice cream, cereals, sausage, and cookies, among others.

In essence, food allergens continue to prevail as high-risk factors for the food production industry. Unlike other pathogens like bacteria, allergenic proteins are heat resistant and stable, and cannot easily be removed once present in the food supply chain. In this situation, diagnostic allergen testing, complete segregation of allergenic substances, and accurate food allergen labeling are emerging as the ideal courses of action for allergen management in the modern food production ecosystem, with advanced technologies like molecular-based food allergy diagnostics expected to take up a prominent role over the years ahead.

Sesame Seeds

President Biden Signs FASTER Act, Requiring Sesame Labeling on Food Packaging

By Food Safety Tech Staff
No Comments
Sesame Seeds

Last week President Biden signed the Food Allergy Safety, Treatment, Education, and Research Act of 2021 (FASTER Act; H.R. 1202) into law. The bill is a significant victory for food allergy advocates, because it adds sesame to the list of allergens that must be labeled on food packaging. HHS must also report certain information related to food allergy research and data collection.

Sesame is the ninth food allergen that must be labeled on food packaging. According to FARE (Food Allergy & Research Education), a non-government food allergy advocacy group, about 1.6 million Americans are allergic to sesame. “Sesame is often used when a label reads ‘natural flavors’ or ‘natural spices’, adding another layer of difficulty when consumers review product labels at their local grocery store,” according to a FARE press release about the bill. “This marks the first time since 2004 that a new allergen has been added to the Food Allergen Labeling and Consumer Protection Act (FALCPA).”

Packages must include the updated labeling by January 2023.

Checklist

2020 FSC Episode 3 Wrap: Does Your Company Have a COVID Czar?

By Maria Fontanazza
No Comments
Checklist

Navigating the murky waters that COVID-19 presents has been no easy task for food companies. Being part of America’s critical infrastructure has meant that adapting to the pandemic has been unavoidable, and the industry has directly taken on the challenges to ensure the nation has a reliable food supply. But what about the frontline workers, their safety and how this ties into operational continuity as a whole? During last week’s episode of the 2020 Food Safety Consortium Virtual Conference Series, an expert panel discussed the practices that food companies have put in place during the pandemic and offered advice on managing the entire scope of COVID-19 challenges including screening employees and preventing infection transmission, safeguarding workers and the facility, administrative and engineering controls, education and training, and risk management.

“No doubt that it is a concert of controls and interventions that have allowed our industry to effectively combat this over the past several months,” said Sanjay Gummalla, senior vice president of scientific affairs at the American Frozen Foods Institute. “By and large, the industry has taken charge of this situation in a way that could not have been predicted.” Gummalla was joined by Trish Wester, founder of the Association for Food Safety Auditing Professionals and Melanie Neumann, executive vice president and general counsel for Matrix Sciences International.

First up, the COVID Czar—what is it and does your company have one? According to Neumann, this is a designated person, located both within a production facility as well as at the corporate location, who manages the bulk of the requirements and precautions that companies should be undertaking to address the pandemic. “We’re not trained in people safety—we’re trained in food safety,” said Neumann. “And it’s a lot to ask, especially on top of having to manage food safety.”

Some of the takeaways during the discussion include:

  • Administrative controls that must be managed: Appropriate cleaning, disinfection and sanitation; PPE; employee hygiene; shift management; and surveillance mechanisms
  • PPE: “It’s really clear now that face masks and coverings are critical in managing source control—it prevents the spread and protects other employees,” said Gummalla. “All employees wearing masks present the highest level of protection.” When the attendees were polled about whether face coverings are mandatory where they work, 91% answered ‘yes’.
  • Engineering controls within facility: Physical distancing measures such as plexiglass barriers, six-foot distance markings, traffic movement, limited employees, and hand sanitizer stations. “Engineering controls in a facility involve isolation from the virus,” said Gummalla. “In this case, controlling [and] reducing the exposure to the virus without relying on specific worker behavior. This is where facilities have implemented a great amount of thoughtful intervention, probably at a high capital cost as well.” Companies should also consider airflow management, which can involving bringing in an outside professional with expertise in negative and positive air pressure, advised Wester.
  • Verification activities and enterprise risk management: Neumann emphasized the importance of documentation as well as advising companies to apply a maturity model (similar to a food safety culture maturity model) to a COVID control program. The goal is to ensure that employees are following certain behaviors when no one is watching. “We want to be able to go from ‘told’ to ‘habit’,” she said.
  • Education and training: Using posters, infographics, brochures and videos, all of which are multilingual, to help emphasize that responsibility lies with every employee. “It is important to recognize the transmission is predominately is person to person,” said Gummalla. Do you have a daily huddle? Neumann suggests having a regular dialogue with employees about COVID.
  • The future, 2021 and beyond: Does your company have a contingency, preparedness or recovery plan? “The next six months are going to be critical; in many parts of the world, the worse is not over yet,” said Gummalla. “There will be a lot more innovation in our industry, and communication will be at the heart of all of this.”

As part of a special offering, Episode 3 has been made available for viewing on demand for free. Register to view the on-demand recording.

Food Safety Consortium

2020 Food Safety Consortium Virtual Conference Series Agenda Announced

By Food Safety Tech Staff
No Comments
Food Safety Consortium

The agenda for the 2020 Food Safety Consortium Virtual Conference Series has been released. The announcement about the annual Food Safety Consortium being converted to a virtual series due to the COVID-19 pandemic was made last month. Due to a demand to provide attendees with even more content, the event has been extended a full month and is running into December. Food Safety Tech is the media sponsor.

The event will begin every Thursday at 12 pm ET, beginning on September 3 and continue through December 17. Each week will feature three educational presentations, two Tech Talks, and a panel discussion. Weekly episodes include food defense, food labs, pest management, sanitation, food fraud, listeria detection, mitigation & control, professional development, women in food safety, supply chain management, COVID-19’s impact and food safety culture.

Frank Yiannas, FDA deputy commissioner for food policy and response, will serve as the keynote speaker on Thursday, October 1 at 12 pm ET.

“Human connection is so important for events, and we know we’re not the only game in town. That’s why we’ve invested in a Conference Virtual Platform that can facilitate discussions, discovery, and connection that can continue whether our event is offline or online—and not end with the live streaming,” says Rick Biros, president of Innovative Publishing and director of the Food Safety Consortium. “Simply, the experience other food safety conferences are offering is not conducive to learning, staying engaged or take into consideration that you have a job to do during that week. This is why we have designed the Consortium’s program with short, manageable episodes that are highly educational.”

Registration for the 2020 Food Safety Consortium Virtual Conference Series is open. Keeping in mind that registrants may not be able to attend every week due to scheduling conflicts, there is an option to watch the each session on demand.

Tech Talk Sponsorship

Companies that are interested in sponsoring a 10-minute technical presentation during the series can also submit their abstract through the portal. For pricing information, contact IPC Sales Director RJ Palermo.

Innovative Publishing has also converted the Cannabis Quality Conference to a virtual event. More information is available at Cannabis Industry Journal.

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 live event)

Food companies are concerned about protecting their customers, their brands and their own company’s financial bottom line. The term “Food Protection” requires a company-wide culture that incorporates food safety, food integrity and food defense into the company’s Food Protection strategy.

The Food Safety Consortium is an educational and networking event for Food Protection that has food safety, food integrity and food defense as the foundation of the educational content of the program. With a unique focus on science, technology and compliance, the “Consortium” enables attendees to engage in conversations that are critical for advancing careers and organizations alike. Delegates visit with exhibitors to learn about cutting-edge solutions, explore three high-level educational tracks for learning valuable industry trends, and network with industry executives to find solutions to improve quality, efficiency and cost effectiveness in the evolving food industry.