Tag Archives: education

Allergens

Key Trends Reinforce Food Allergen Testing Market Across North America

By Saloni Walimbe
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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
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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
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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
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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.

food safety tech

Food Labs/Cannabis Labs Virtual Conference Includes FDA Comments on Proposed Lab Accreditation Rule

By Food Safety Tech Staff
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food safety tech

Next month join Food Safety Tech and Cannabis Industry Journal for the virtual conference, Food Labs / Cannabis Labs. The event is complimentary for attendees and will be held Tuesday, June 2 through Friday, June 5 (each day the event begins at 11 am ET). The event was originally planned as an in-person event but was converted to a virtual conference as a result of the COVID-19 pandemic.

The event kicks off with FDA’s comments on the proposed FSMA laboratory accreditation rule, which will be presented by FDA’s Timothy McGrath and Donald Burr. Other session highlights include FSMA’s impact on labs; navigating the regulatory pitfalls of cannabis lab testing; the evolution of the lab testing market; documentary standards and reference materials; and vulnerability assessment frameworks and food fraud mitigation strategies. Many of the educational sessions will be followed by Tech Talks, which will be provided by sponsors in the laboratory technology or service provider fields, who will educate attendees about solutions that can assist in the food lab and/or cannabis lab environment.

More than 500 people have already registered to attend! Don’t miss this unique opportunity and register now. Please note that only registrants who attend the live event will have access to the recording.

For companies interested in Tech Talk opportunities, Contact RJ Palermo (203-667-2212). Tuesday and Wednesday are sold out.

Jorge Hernandez, The Wendy's Company
Women in Food Safety

Be Proud, Be Patient: Thoughts from Jorge Hernandez

By Melody Ge
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Jorge Hernandez, The Wendy's Company

It was a great pleasure for me to speak with Jorge Hernandez, VP of quality assurance at The Wendy’s Company, on behalf of the “Women in Food Safety” group and hear his perspective and tips for young female professionals in the industry. Jorge came to the United States for his college degree (majoring in microbiology), and he stayed ever since. He started his career in the food service industry and found himself passionate about food safety. It was this passion that allowed him to go so far in his career. I totally agree with him: You can do things well when you have passion. “That’s absolutely right. I don’t look at the time I put into it. Food safety is not an easy career, but it has been worth it, and I am very proud of that,” he said. Jorge emphasized how important it is to work hard in every position throughout the career path, as nothing will be wasted. “Every success encourages me, and every non-success taught me a lesson,” he added. One piece of advice Jorge offers to our young female generation: “If you want to build a career, learn from lessons at every stage and in every opportunity. You will use them later to build something very exciting and meaningful to you that you might not realize at the moment. Be patient. [The younger generation] seems to fall in and out of love with their careers very fast. I don’t think long-term careers are built that way. With my own experience, it has built one brick at a time. There’s a win and a lesson from every step throughout the path.”

Jorge encourages all young female professionals to walk through the doors that have been opened for them, work/study hard and push themselves. Study your trade: Maybe the ceiling is not shattered just yet, but you (young female professionals) are the generation that is going to shatter it, so go for it and be proud of yourselves!

Having food safety as a career has not only brought achievements to Jorge’s professional life, but it has also impacted his personal life. He has learned so much from working in the field. One thing has kept him going is that he is never satisfied, and he is always focused on finding better solutions and seeking continuous improvement. Jorge also uses this mindset to guide his kids—and although they sometimes may find it annoying, Jorge laughed and added that it’s true that it’s hard to maintain, but it’s so important.

I asked Jorge if he would choose another path or do anything differently if he could turn the clock back to 10 years ago (e.g., being a doctor was one of his initial plans). The answer is a confident and solid “no”. Jorge found the journey, and truly believed in it. If he could go back to 10 years ago, he would still tell himself: Trust yourself, trust your path, and don’t fret over the challenges. What Jorge would say about himself now is that he is in a wonderful stage where he is able to seperate work and life emotions and brings the joy from work home. “That is something I have learned, and it has enhanced my personal life,” he said.

Jorge Hernandez, The Wendy's Company
Jorge Hernandez of The Wendy’s Company during panel discussion at the 2019 Food Safety Consortium.

Melody Ge: Tell us how you started your career and the journey to where you are today.

Jorge Hernandez: My school education and training was in microbiology and in the medical field. My goal was to become a doctor at some point. Finances fell through and I found myself in a situation where I needed to find a job. I found myself in the area of environmental health. We did all kinds of environmental health work: Water, air safety, noise pollution and food safety. The more I worked in food safety, the more I liked it, and it became more interesting to me. Eventually this turned into my career. In a way, it was one of those things that ended up being the best thing that happened to me. I discovered the passion of my life. You always have to keep your mind open to the possibilities.

Ge: Besides the passion, what makes you persevere through the obstacles in food safety industry?

Hernandez: One of the reasons that I fell in love with food safety was the fact that I could connect with people and make changes possible—whether it was in a person, process, or somewhere in the business. I’ve always been able to see the results of my effort. To me, that has been the biggest satisfaction—you can’t put a price on it, and that is what drives me.

Ge: What have you learned from working with women and bringing them through their career journey?

Hernandez: Diversity of thoughts—[whether it’s] women, men, different nationalities—they all bring a different perspective. I know I am generalizing here, but when they become leaders, they tend to be very caring for their projects and their people, and women are very good at problem solving. It makes the team stronger.

Food Safety Professionals: Earn Respect and Be True to Yourself | A panel discussion featuring Jorge Hernandez at the 2019 Food Safety ConsortiumGe: Could you please share an unforgettable story from your professional experience that had a big impact?

Hernandez: I was in a situation where I hired a young woman right out of college. She was smart, and she knew her role was going to be like. In the interview she told me that she wanted to have my job in X number of years. I brought her on board, was able to mentor her and saw her grow within her career. Like many do throughout their careers, she eventually moved on to an elevated position at a different organization. Fast forward to years later… I ran into her at a conference and she said, ‘thank you for what you did’. She is currently at a major organization as a vice president. The sparkle in her eyes and just saying ‘thank you’—it filled and rewarded me. That’s why I love what I am doing. This is a story of success. The point is: Go through the tough times—she worked through it. My job was to keep her motivated, provide guidance, and she got very far based on her skills and passion to always take her career to the next level. Being able to help people and see that growth is amazing, and it will carry with me forever.

Ge: If you could look into a crystal ball, what does the future hold for women in the food safety profession?

Hernandez: I think it’s a great time to be in food safety and quality assurance. I’d like to see more mentors stepping up—those women who have been in the industry and are being looked up to by women who are just entering the workforce. Each level takes their responsibility seriously—take that and show the way for the new folks, because we need them. We need those women and all young food safety and quality assurance professionals to be successful. They are the ones who are going to make foods safer for our families. That’s what I am excited to see. The barriers are not down, but I am very hopeful. And even with the challenges of the new generation, there are a lot of great people who will make a positive different in this industry. Those challenges will only be overcome if all of us, including the women, already in the industry, continue to mentor and grow the careers of young food safety professionals.

Steven Sklare, Food Safety Academy
Retail Food Safety Forum

Ring, Ring, Ring: COVID-19? Beware Your Filthy Cell Phone

By Steven Sklare
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Steven Sklare, Food Safety Academy

During the COVID-19 pandemic, the rest of the world has embraced one of the well-known mantras of the food safety profession: Wash your hands, wash your hands, wash your hands. It is equally urgent that we expand that call to arms (or hands) a bit to include: Sanitize your cell phone, sanitize your cell phone, sanitize your cell phone.

A typical cell phone has approximately 25,000 germs per square inch compared to a toilet seat, which has approximately 1200 germs per square inch, a pet bowl with approximately 2100 germs per square inch, a doorknob with 8600 germs per square inch and a check-out screen with approximately 4500 germs per square inch.

Back in the day, when restaurants were still open for a sit-down, dining room meal, during a visit to an upscale Chicago restaurant I had the need to use the restroom. As I left the restroom, an employee, in kitchen whites, walked into the restroom with his cell phone in his hand. It hit me like a bolt of gastrointestinal pain. Even if the employee properly washed his hands, that cell phone with its 25,000 germs per square (and some new fecal material added for good measure) would soon be back in the kitchen. Today, we can add COVID-19 to the long list of potentially dangerous microbes on that cell phone, if the owner of the phone is COVID-19 positive. We also know that the virus can be transferred through the air if someone is COVID-19 positive or has come in close proximity to the surface of a cell phone. As we know, many kitchens are still operating, if only to provide carryout or delivery service. Even though we are not treating COVID-19 as a foodborne illness, great concern remains regarding the transfer of pathogens to the face of the cell phone user, whether it is the owner of the cell phone or someone else who is using it. Just as there are individuals that are asymptomatic carriers of foodborne illness (i.e., Typhoid Mary), we know that there are COVID-19 positive individuals that are either asymptomatic or presenting as a cold or mild flu. These individuals are still highly contagious and the people that may pick-up the virus from them may have a more severe response to the illness.

A recent study from the UK found that 92% of mobile phones had bacterial contamination and one in six had fecal matter. This study was conducted, of course, before the current COVID-19 pandemic. However, consider that the primary form of transfer of the COVID-19 pathogen is from sneezing or coughing. This makes the placement of the virus on the cell phone easier to accomplish than the fecal-oral route because even if the individual recently washed their hands, if they sneeze or cough on their phone, their clean hands are irrelevant.

I also know there is no widely established protocol, for the foodservice industry, food manufacturing industry, sanitizing/cleaning industry, housekeeping, etc., for cleaning and sanitizing a cell phone while on the job. For example, if you examine a dozen foodservice industry standard lists of “when you should wash your hands” you will always see included in the list, “after using the phone”. However, that is usually referring to a wall mounted or desktop land line phone. What about the mobile phone that goes into the food handler’s pocket, loaded with potentially disease-causing germs? I have certainly witnessed a food handler set a cell phone down on a counter, then carefully wash his/her hands at a hand sink, dry their hands and then pick-up their filthy cell phone and either put it in their pocket, make a call or send a text message. What applies to the “food handler” also applies to those individuals on the job cleaning and sanitizing food contact surfaces, and other surfaces that many people will come in direct contact with such as handrails, doorknobs sink handles, and so on.

How can the pathogen count for a cell phone be so high compared to other items you would assume would be loaded with germs? The high number cited for a cell phone is accumulative. How often do you clean your cell phone (or for that matter your keyboard or touch screen)? I’ll bet not very often, if ever. In addition, a frequently used cell phone remains warm and with just a small amount of food debris (even if not visible to the naked eye) creates an ideal breeding environment for bacteria. Unlike bacteria, we know that viruses do not reproduce outside of a cell. The cell phone still presents an excellent staging area for the COVID-19 virus while it waits to be transferred to someone’s face or nose.

While there have been some studies conducted on mobile phone contamination and the food industry, most of the statistics we have come from studies conducted in the healthcare industry involving healthcare workers. If anything, we would hope the hygiene practices in the healthcare environment to be better (or at least as good) as the foodservice industry. It is not a pretty picture. In reviewing various studies, I consistently saw results of the following: 100% contamination of mobile phone surfaces; 94.5% of phones demonstrated evidence of bacterial contamination with different types of bacteria; 82% and so on.

Let’s state the obvious: A mobile phone, contaminated with 1000’s of potentially disease causing germs, acts as a reservoir of pathogens available to be transferred from the surface of the phone to a food contact surface or directly to food and must be considered a viable source of foodborne illness. As we stated earlier, we are not treating COVID-19 as a foodborne illness, but we cannot ignore the role that a cell phone could play in transferring and keeping in play this dangerous pathogen.

What do we do about it? Fortunately we can look to the healthcare industry for some guidance and adapt to the foodservice industry, some of the recommendations that have come from healthcare industry studies.

Some steps would include the following:

  1. Education and training to increase awareness about the potential risks associated with mobile phones contaminated with pathogens.
  2. Establish clear protocols that specifically apply to the use of and presence of mobile phones in the foodservice operation.
  3. Establish that items, inclusive of mobile phones, that cannot be properly cleaned and sanitized should not be used or present where the contamination of food can occur or …
  4. If an item, inclusive of a mobile phone, cannot be properly cleaned and sanitized, it must be encased in a “cover” that can be cleaned and sanitized.
  5. The “user” of the mobile phone must be held accountable for the proper cleaning and sanitizing of the device (or its acceptable cover).

It’s safe to assume the mobile phone is not going to go away. We must make sure that it remains a tool to help us better manage our lives and communication, and does not become a vehicle for the transfer of foodborne illness causing pathogens or COVID-19.

Laura Gutierrez Becerra
Women in Food Safety

Raising Up Women in Food Safety: Let’s Do This Together

By Laura Gutierrez Becerra, Melanie J. Neumann, Melody Ge
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Laura Gutierrez Becerra

This month we are truly honored to introduce two committee members who are devoted to helping women in the industry, especially young professionals. Melanie Neumann and Laura Gutierrez Becerra are outstanding professionals who believe in the importance of women in leadership roles.

Melanie Neumann, Neumann Risk Services
Melanie Neumann, Neumann Risk Services, LLC

Melanie Neumann, Executive Vice President and General Counsel, Matrix Sciences

Melanie Neumann leverages both a juris doctorate law degree specializing in food laws and regulations and a Master’s degree in food science to assist the food and beverage industry with regulatory, business, brand and public health risk management solutions in today’s ever-changing risk landscape. Neumann launched her career as a food law attorney for Hormel Foods Corporation, and held similar roles at The Schwan Food Company, and the law firm of Fredrikson & Byron, all based in Minnesota where she was born and raised by her mother who was described by Melanie as “the reason I am as successful as I am today.” After her initial career launch, Neumann evolved into food safety and enterprise risk management consulting roles for Pricewaterhouse Coopers and boutique food safety consulting firms before launching her own business, Neumann Risk Services, which was subsequently assumed by Matrix Sciences International, Inc.— food safety and quality experts focusing on microbiological, chemistry, analytical, residue and pesticide laboratory testing, sensory testing, data analytics and food safety risk management advisory services. (Neumann is also a member of Food Safety Tech’s Advisory Board).

Laura Gutierrez Becerra, Food Safety & Quality Assurance Director, Calyxt

Born and raised in Mexico, Laura Gutierrez Becerra completed her undergraduate studies in biological and pharmaceutical chemistry and holds a Master’s degree in food science and technology. Her passion for embracing a safe global food supply chain started in college while participating in a student exchange program where she saw the need to help other countries improve their food safety systems and establish a global food safety culture. Gutierrez Becerra’s experience includes corporate restaurant, retail and manufacturing food sectors where she has established risk-based food safety programs and led management of quality through the product lifecycle while embracing strong partnerships with stakeholders in order achieve a shared preventative accountability.

What prompted the launch of a group that focuses on female professional development in the food safety sector?

Melanie Neumann: Melanie’s commitment to empowering women has a long history, starting with encouraging women to actively participate in local and state politics to volunteering for female running programs that empower girls to realize they can always do more than they think they can. In the food safety arena, Neumann was the first female to serve in nearly every professional role she has held, so she is well aware of the trials—and the joys—of paving the way not only for herself but for other women as well. In founding and running her own successful consulting firm, she understands the courage, commitment, fears and support required to successfully navigate professional advancement in food safety, while still preserving a balance to pursue her passion. She competes in the Ironman long-distance triathlons and is participating in her ninth Ironman triathlon in April 2020.

Laura Gutierrez Becerra
Laura Gutierrez Becerra, Calyxt

Laura Gutierrez Becerra: Raising a multi-cultural and multi-lingual family with her husband, Gutierrez Becerra embraces diversity of thought and inclusion of ideology for the establishment of a global food safety culture. Building the strengths of young women during their educational and career journeys will help build the foundation for a strong and diverse food safety community. Gutierrez Becerra also believes it is important to have male food safety leaders participate in this group to walk the audience through their experiences when bringing women along their own professional career, as well as sharing what they have learned while partnering with women in food safety roles at all leadership levels

How do you see this group positioned in the future?

Neumann: Neumann envisions a female-forward/female-centric group where women in food safety can gain mentoring, networking and volunteer opportunities, and share successes and challenges unique to women in the field. That said, she also sees a role for our male counterparts in food safety to provide insights into successful strategies and tactics for females to consider leveraging. Neumann views our field as one, but comprised of many perspectives, and is dedicated to helping ensure that each voice is heard.

Gutierrez Becerra: Based on the fact that the food industry is continually and rapidly evolving—where product launches are led by consumer trends and behaviors—Gutierrez Becerra sees and believes this social network will support women in connecting and guiding each other while learning from each others careers and challenging experiences regardless of the career level. She also believes this group can be a great venue through which to seek advice and embrace work/life balance while striving for a career path.

We invite you to join the group, For Women in Food Safety or direct message Melody Ge on LinkedIn. We welcome all the support and are constantly looking for mentors. If you are interested in mentoring the young food safety professionals, please reach out to Melody Ge, Jill Hoffman, Jacqueline Southee, Melanie Neumann and Laura Gutierrez Becerra through the group. We can do this together!

Frank Yiannas, FDA, food safety

2020 Food Safety Consortium Keynote Speaker Announced: Frank Yiannas, FDA Deputy Commissioner for Food Policy and Response

By Food Safety Tech Staff
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Frank Yiannas, FDA, food safety

EDGARTOWN, MA, January 22, 2020 – Innovative Publishing Company Inc., publisher of Food Safety Tech, has announced that Frank Yiannas, deputy commissioner for food policy and response at FDA, will serve as the keynote speaker for the 2020 Food Safety Consortium Conference & Expo on October 21. The Consortium is the industry’s leading food safety event for networking and educational opportunities, and takes place October 21–23 in Schaumburg, IL (just outside Chicago).

“At last year’s Food Safety Consortium, Frank Yiannas spoke about the ‘sea change’ happening at FDA and the increased efforts on the part of the agency to drive more transparency and traceability. We look forward to his insights, as well as learning more about FDA’s progress on its initiatives, especially the New Era of Smarter Food Safety,” says Rick Biros, president of Innovative Publishing Co., Inc. and director of the Food Safety Consortium Conference & Expo.

This year’s Food Safety Consortium Conference & Expo features three breakout tracks: Food Safety, chaired by Angela Anandappa, Ph.D., founding director of the Alliance for Advanced Sanitation; Food Integrity, chaired by Steven Sklare, president of The Food Safety Academy; and Food Defense, chaired by Jason Bashura, senior manager, global food defense at PepsiCo.

The call for abstracts is open until March 2, 2020.

Food Safety Consortium, Frank Yiannas, FDA
Frank Yiannas, FDA deputy commissioner for food policy & response, addresses the ways that the public and private sector must work together as part of the agency’s initiative, the New Era of Smarter Food Safety during the 2019 Food Safety Consortium.

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

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 Conference and Expo 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.

With the passage of the Farm Bill, there has been a great deal of interest from the food industry in cannabis-infused foods and beverages, which includes hemp and CBD. The Food Safety Consortium is co-located with The Cannabis Quality Conference & Expo, an educational and networking event for cannabis safety and quality solutions. Serving the Midwest market with a unique focus on science, technology and compliance, the Cannabis Quality Conference enables attendees to engage in conversations that are critical in finding solutions to improve regulatory compliance, quality, efficiency and cost effectiveness in a quickly evolving cannabis marketplace. Both conference programs run concurrently, thus, Food Safety Consortium registrants can attend any of the Cannabis Quality Conference presentations and vice versa. This year’s event takes place October 21–23 in Schaumburg, IL and is co-located with the Cannabis Quality Conference & Expo.

Melody Ge, Corvium
Women in Food Safety

Women in Food Safety: Meet the Members…and Join Us!

By Melody Ge
6 Comments
Melody Ge, Corvium

“For Women, By Women in Food Safety” is a professional group that was formed in January 2019. Comprised of outstanding female leadership, food safety professionals and students who are passionate about this field, the goal is to provide a community and networking platform for the industry to share their stories and experiences, help young professionals, and grow together. Hopefully, the lessons and challenges that are shared will prove useful throughout one’s career journey.

“I see this group as means of connecting young, female food safety professionals to other females in food safety roles so they can share insights from their own experiences in their careers,” says Jill Hoffman, group committee member, and director of global quality systems and food safety at McCormick & Company.

Meet the Group Founder

Melody Ge, Corvium
Melody Ge is also a Food Safety Tech Editorial Advisory Board member

Melody Ge has 10+ years’ experience in food safety and is passionate about food safety on a global scale. She holds both bachelor’s and master’s degrees in food science and engineering, starting her career journey with Beyond Meat as the technical director for product development and food safety and quality control. Following this position Ge established the compliance and integrity program at SQFI, and then worked as the deputy QA director at Lidl US. Currently, Ge is the head of compliance at Corvium, Inc. where she continues to foster food safety culture using advanced technology within the industry. As a non-U.S. citizen, Ge is fortunate to work with different cultures and industries, including retailers and manufacturers, using her multi-language skills and expertise in food safety. Ge believes in women’s leadership and in using their strengths to be successful in their roles.

Meet Some of the Committee Members

Jacqueline Southee, Ph.D.
Jacqueline Southee, Ph.D., FSSC 22000

Jacqueline Southee, North American Representative, FSSC 22000
Jacqueline Southee is an agricultural scientist with a Ph.D. in animal science.She has an academic foundation with what one might call “earthy roots”. “I worked in the animal welfare arena for years before taking a career break to relocate from Europe to the USA and raise two boys. I was fortunate to have an opportunity to return to work with FSSC 22000 in 2013 and have enjoyed building the profile of the organization’s certification program in North America,” says Southee. “I also have experience in (and have encountered challenges) developing and evaluating standard operating procedures. This is becoming more relevant today in the food industry as regulations demand worldwide consistency in the use of standard approaches to minimizing risk and controlling hazards,” she says.

One of Southee’s greatest attributes is her “internationalism”, her experience working professionally with different cultures and fields, and her ability to communicate with all levels of an organization. She believes that there are huge opportunities in food safety for women of all ages and a need for a range of experiences. It remains important to communicate, encourage and to share in order to cultivate the next generation of food safety professionals.

Jill Hoffman, Director of Global Quality Systems and Food Safety, McCormick & Company

Jill Hoffman, McCormick & Company
Jill Hoffman, McCormick & Company

Jill Hoffman started her journey in food safety in college with a major in food science, when her exposure and desire to pursue a career in food came to her while taking a human nutrition course. Since then, Hoffman has had many roles in food manufacturing, both in food safety and quality as well as in operations management. In 2019, she completed her master’s degree in food safety at Michigan State University, which resolved her dilemma of pursuing an advanced degree without having to go back to school full-time (not an option for her!). Hoffman found the online master’s program was perfect for her to pursue an advanced degree in an area that truly interested her and was relevant to her career.

Currently, Hoffman works at McCormick & Co., Inc. as the director of global quality systems and food safety. At McCormick, she has been able to grow as a food safety professional as well as gain valuable experience working internationally and understanding the dynamics of working across cultures. She enjoys working to develop programs and solutions to address the ever-changing food safety and quality challenges that present themselves.

As Hoffman’s career continues to grow, she has learned and values the importance of work/life balance. She actively works to ensure balance between the two, as it is so important to take care of all aspects of yourself, not just your professional self. “The things we do outside of our ‘work self’ can help to grow and shape us as people just as much as the formal coaching and learning that we do in our day-to-day jobs,” Jill says.

What prompted the launch of a group that focuses on female professional development in the food safety sector?

Read the interview with Melody Ge, Technology Helps Your Food Safety Employees Work Smarter, Not HarderMelody Ge: I started this group because I received many questions from students about building their careers in food safety. I would love to help more, and I know my own experience is limited, so I wanted to leverage the knowledge of so many outstanding women out there. Hence, I formed this group with the hopes that it could be a resource to those who are seeking solutions in the industry.

Jacqueline Southee: I believe the food safety sector is growing exponentially with increasingly diverse requirements for a wider skill set, which needs to be communicated to young food scientists still making academic choices and building their proficiencies and talents. In addition, new opportunities are being created by this global industry that the next generation of food scientists need to be made aware of.

Jill Hoffman: I see this group as an opportunity to bring women together to share stories and challenges that have arisen throughout their careers. The group gives women an ability to learn how others have navigated both challenging and rewarding moments in their careers so that they can incorporate this awareness into their own journey. Additionally, this group will help with sharing the diverse opportunities in food safety. Everyone has a different road they’ve traveled to get to where they are today, and it’s important to share these stories as a testament to knowing that everyone doesn’t have to have traveled the same pathway in education or career experience to get into a role of ensuring food safety.

How do you see this group positioned in the future?

Ge: I would like to see this group sustain itself in the food safety industry and become a safe harbor for women to talk about their passions, experiences, challenges and learn from each other so ultimately, we all can be stronger in the industry together.

Southee: As the industry becomes more global, its success will depend on tech-savvy technologists and food scientists who have a wide range of skills, including in information science, regulations, quality management systems, economics, politics and climatology. The list is endless. We need to make sure the lines of communication are open, the opportunities are open to all and that we can help shepherd young women through.

Hoffman: I think there’s a flexible vision for the group to grow into a recognized forum for women to engage in at all points in their careers. The group will grow into an active space for sharing, learning and networking among food safety professionals and female students pursuing an interest in the field of food safety.

We can do this together!

Are you interested in helping the group? Although, it’s a female-focused group, we are open to all feedback, support, and partnership opportunities to grow this group together. We hope to hear from you. You can join the group, For Women, By Women in Food Safety or direct message Melody Ge on LinkedIn.

Currently, this is a LinkedIn group, and all committee members have joined voluntarily. However, with support from Food Safety Tech, we are planning on writing monthly columns for the publication, scheduling in-person meet ups at some of the industry conferences, and engaging in mentoring programs, webinars and more activities in the near future. We hope our visions can be achieved throughout the team efforts together.