Tag Archives: Focus Article

Adam Serfas, R.S. Quality
FST Soapbox

Food Safety’s Secret Weapon Against COVID-Related Turnover

By Adam Serfas
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Adam Serfas, R.S. Quality

The food processing and manufacturing industry is one of many in the United States that is continuing to struggle with attracting and retaining workers. The situation is one that processors have found themselves in for years, but amidst an ongoing pandemic, the problem of labor shortage has rapidly reached a critical mass.

To fill understaffed processing lines, companies have employed a wide range of tactics—boosting wages, dishing out bonuses, announcing better work schedules, and bolstering benefits packages. While these recruiting tactics will get bodies on plant floors, they alone aren’t enough to keep things running smoothly. (And, noticeably, there’s been less chatter around measures that aren’t as public facing.) Inevitably, some employees will continue to fall ill with COVID-19 and need to isolate for periods of time, requiring job function shuffling and the need for temporary workers. Likewise, turnover is predicted to remain high industry-wide as companies continue to compete for a slim labor market. With this tumult will come continued product delays, supply chain disruptions, and the very real risk of critical food safety slipping.

For years now, food processors and manufacturers have looked to color-coding as a method for ensuring quality and preventing product contamination and cross-contamination. Conceptually, the process is simple. By assigning different colors to plant zones, assembly process steps, shift teams, or potential allergens and hazards, workers are able to use the correct, conveniently color-coded tools and products in the way they were intended. The plans are customized by facility but are always framed by four basic models mentioned here. When implemented correctly—and inclusively—a color-coding plan can bring so many benefits to a facility, especially in this moment.

Benefit #1: It’s Easily Recognizable

The point of a color-coding plan is to streamline and systemize food safety and hygiene procedures to minimize risks to the safety of products and team members in a facility. With that in mind, most color-coding plans comprise just a handful of colors, and oftentimes, workers in a plant will only ever interact with one or two. Once a team member learns, “I work in this zone, and I will always use blue tools here; or, I work in this part of the assembly process, which will always use red tools”; it’s pretty easy to remember that guidance.

With the availability of high-quality, hygienic tools in full-color options these days, it is pretty effortless to spot a tool that’s out of place. Additionally, many plants will choose to color-code wearables and PPE such as gowns, masks, and gloves so that it’s immediately obvious when a team member isn’t where they should be. Facility signage also comes into play as it’s a best practice for color-coding to always place descriptive plan signage in sight. Some facilities even put color-coding plans on individual ID tags to ensure it is always at the fingertips of team members.

Benefit #2: It’s Easily Understood

The success of a color-coding plan hinges on marrying design simplicity (meaning as few colors as possible with the most logical categorization), with a robust rollout (where every functional item is color-coded). When these needs are met, the plan is easy to understand and follow. It can help multilingual teams as the language barrier is minimized with a focus on colors vs. terminology, and as these plans are growing in popularity, a new employee with experience in the industry has likely worked with a plant operating under some form of a color-coding plan.

Most importantly, now, a color-coding plan can allow for new employees or temporary workers to get up-to-speed quickly. When turnover and hiring are happening more frequently and training team leaders are strapped for time, this is a game-changer as people can be on-boarded quickly without compromising quality and safety.

Benefit #3: It Doesn’t Rely On One Team Member To Train

It’s never a good idea to have important procedural safety standards of a facility live in just one person’s head. It is especially risky at a time when employees are falling ill and needing to isolate themselves on an ongoing basis.

One of the things that makes a color-coding plan successful is that everyone who works in a facility is involved. The plan only succeeds if everyone understands their unique role in the equation, and because of that structure and expectation, everyone is aware of how the plan should be working in practice. This means training new employees doesn’t only involve a small handful of individuals, allowing the responsibility of onboarding to be shared.

Benefit #4: It Can Boost Morale—Really

It’s no secret that many companies are facing dips in team morale these days. Between an ongoing pandemic and persistent turnover, new stressors are added every workday. This can impact not only job satisfaction for employees while at work but also present a safety risk, as food safety culture truly relies on every person in any given facility.

A color-coding plan sets the tone of teamwork and serves as a reminder of the importance of every individual in the larger goal of keeping every other person and the product safe. That reminder of personal responsibility and impact can go a long way when baseline tensions are up, and workflow disruptions are the norm.

If there’s anything the past couple of years has taught the industry, it is to expect the unexpected and, in turn, use whatever devices you have to make the best out of the current situation. A color-coding plan can help you do just that by serving as one of the best tools at your disposal in this moment.

Susanne Kuehne, Decernis
Food Fraud Quick Bites

You Know My Methods, Watson

By Susanne Kuehne
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Susanne Kuehne, Decernis
Food fraud
Find records of fraud such as those discussed in this column and more in the Food Fraud Database, owned and operated by Decernis, a Food Safety Tech advertiser. Image credit: Susanne Kuehne

Food fraud, also known as the intentional adulteration of food for economic gain, is described as a criminal act that in some cases can have a significant impact on consumers, honest producers and societies. The perpetrators utilize loopholes in the surveillance, investigation, enforcement and prosecution of food fraud. A recent publication describes the anatomy of eight example food fraud scandals in the UK to enable investigators to understand, track and prosecute complex fraud cases more efficiently.

Resource

  1. Smith, R., Manning, L., and McElwee, G. (October 11, 2021). “The anatomy of ‘So-called Food-Fraud Scandals’ in the UK 1970–2018: Developing a contextualised understanding”. Crime, Law and Social Change.
Petition

FDA Petitioned to Remove, Restrict BPA in Food Packaging

By Food Safety Tech Staff
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Petition

Several groups have come together to petition FDA to remove or restrict its approvals of bisphenol A (BPA) in adhesives and coatings, and to establish stringent limits on its use in food packaging.

“Given this new data points to the significant health risks associated with BPA, it is critical that the FDA set a maximum limit of BPA in food that is safe for consumers,” said Michael Hansen, senior scientist at Consumer Reports in a press release. “The constant exposure consumers have to BPA in food could pose an unacceptable danger and increases the likelihood of harmful outcomes, such as limiting brain development in children and negatively impacting reproductive health, so it is essential those levels be reduced to an acceptable level.”

BPA is found in many plastics used in food containers, pitchers, tableware and storage containers. Studies have shown that small amounts of BPA can migrate from food packaging and containers into foods and beverages. In addition, the European Food Safety Authority recently released findings that the harmful effects of BPA exposure can occur at levels 100,000 lower than previously thought—and potentially 5000 times lower than what FDA states most Americans are exposed to, according to a release from the Environmental Defense Fund, one of the groups that filed the petition. Other petitioners include Breast Cancer Prevention Partners, Clean Water Action/Clean Water Fund, Consumer Reports, Endocrine Society, Environmental Working Group, Healthy Babies Bright Futures, Dr. Maricel Maffini, and Dr. Linda Birnbaum, former director of the National Institute of Environmental Health Sciences and National Toxicology Program.

“FDA has an obligation to protect us from toxic chemicals that can come in contact with our food,” said Maffini, scientist and coauthor of the petition. “These new findings should be a wakeup call to the FDA and all of us that our health is in jeopardy unless we take swift action to limit the amount of BPA that can come into contact with our food.”

FDA’s content related to use of BPA in food contact applications was last updated in June 2018. The agency has not yet released a response to the petition.

Susanne Kuehne, Decernis
Food Fraud Quick Bites

Not A Boring Vanilla Kind Of Life

By Susanne Kuehne
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Susanne Kuehne, Decernis
Vanilla, Madagascar, food fraud
Find records of fraud such as those discussed in this column and more in the Food Fraud Database, owned and operated by Decernis, a Food Safety Tech advertiser. Image credit: Susanne Kuehne

Vanilla is one of the most popular and expensive flavoring ingredients, used in ice cream, dairy, beverages, baked goods and more. Its smooth, warm taste and ability to enhance other flavors make it a sought-after element in cooking and baking worldwide. Insufficient natural sources, impacted by adversary weather events, are unable to keep up with an increasing demand. As a result, what is labeled as “pure vanilla” is occasionally adulterated with ingredients that are not derived from vanilla beans, but either synthetic or made from other plant or even animal sources. In the case of on Australian retail company, the vanilla extract was mislabeled as “pure” with a picture of vanilla plant parts shown on the label, misleading consumers. The Australian Competition and Consumer Commission issued a hefty fine after two infringement notices.

Resource

  1. ACCC Media Team. (December 23, 2021). “HBC Trading pays penalties for allegedly misleading Chef’s Choice alcohol free ‘pure’ vanilla extract claims”. Australian Competition & Consumer Commission.
FDA

FDA Offers Help to Companies with Supply Chain Disruptions

By Food Safety Tech Staff
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FDA

FDA has given an update on its resources to provide the industry with continued assistance as it struggles through the challenges presented by the ongoing pandemic.

Dallas Henderson, RizePoint
Retail Food Safety Forum

Does Your Ghost Kitchen Have Skeletons in Its Closets?

By Dallas Henderson
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Dallas Henderson, RizePoint

At the beginning of the pandemic, restaurants were hit hard. Fine dining sales dropped by more than 90%, casual dining was down 75%, and fast casual decreased by 65%. Nearly two years later, the restaurant industry is still reeling. Most restaurants experienced huge financial losses, and many couldn’t survive. Our industry continues to deal with supply chain disruptions, rising prices, skyrocketing rent, labor shortages and other major challenges. To make matters worse, new COVID variants and surging cases has consumers on their couches watching Netflix and avoiding dining out.

Back in March 2020, delivery orders surged by 67%, and now 60% of American consumers order takeout or delivery at least once a week. Online ordering is growing 300% faster than in-house dining. And operators are discovering a colossal opportunity: Ghost kitchens.

Ghost kitchens allow operators to utilize commercial kitchens without the overhead (and expense) of a full restaurant space and staff. They focus solely on prepping and cooking “to go” orders, and don’t have the option of onsite dining.

While the business model may have shifted, ghost kitchens still need to prioritize food safety and quality, just as traditional restaurant kitchens do. As such, they should:

  • Embrace digital tools. Tech tools make food safety and quality assurance much easier to manage. Use digital tools to elevate food safety checklists and audits, track ingredient lists, manage allergen information, spot trends, etc. These solutions can help staff manage food safety processes, quickly, easily, efficiently and accurately.
  • Use sensors. Install digital sensors to check equipment. For instance, these tools can alert the team if a refrigerator or freezer door is accidentally left open, or if temperatures drop below a certain level. Digital thermometers are also essential to check food temps and to ensure foods are cooked properly.
  • Use tech tools for ongoing training. All workers must be trained in food safety, not just upon hiring, but throughout their tenure. Use tech tools to provide regular training and safety reminders. Send small “chunks” of information right to employees’ phones and provide online resources so they have valuable information right at their fingertips. Communicate regularly with employees, sending updates on COVID protocols and other important safety information.
  • Be transparent. Food safety practices used to happen “behind the scenes.” Restaurant guests just assumed that employees were taking proper safety precautions. Today, though, everyone’s demanding safer practices, and they want to see staff wearing masks, more frequent sanitation of high touch surfaces, proper social distancing, etc. Since ghost kitchens are a virtual business, you’ll have to proactively spotlight the safety and quality protocols you follow to reassure customers (and prospects) that you take safety very seriously.
  • Use social media to spotlight your safe practices. Traditional restaurants display health inspection letter grades and reports in their dining areas or storefront windows. Since ghost kitchens don’t have storefronts or dining areas, you’ll need to find new ways to spotlight your commitment to safety. Post information on your website and social media platforms about your meticulous attention to safety and quality to make customers feel safe ordering from you.
  • Audit differently. Pre-COVID, restaurants and other commercial kitchens had third-party auditors come onsite occasionally to inspect their facilities. Now, food businesses—including ghost kitchens—must audit differently, especially when travel restrictions and other COVID-related disruptions make in-person auditing unfeasible. Use a combination of regular self-assessments, remote auditing, and onsite inspections (when possible) to ensure safety protocols are being followed, the facilities are spotless, equipment is working properly, etc. Previously, in-person audits were often viewed as punitive, with the Big, Bad Auditor coming onsite to point out a company’s mistakes. Now, teams are more engaged and invested in the process, making these inspections more collaborative and cooperative. Also, operators are conducting more frequent remote audits and self-inspections, rather than annual or bi-annual onsite audits, which is a great way to identify (and fix) infractions before they become liabilities.
  • Prioritize food safety. Even though your business model may have changed from a traditional restaurant to a ghost kitchen, your focus on food safety must remain top-of-mind. Follow food safety protocols: Cook to proper temps, store foods properly, don’t cross-contaminate, accommodate food allergies, etc. In addition, be sure everyone on your team follows COVID protocols: Frequent sanitation of high-touch areas, frequent hand washing, social distancing, masking and not working when ill.
  • Only work with vendors that prioritize food safety. Be aware of your vendors’ food safety policies. Only work with suppliers that adhere to the strictest safety and quality standards, and make sure that they’re properly certified. New software solutions allow you to easily manage and track supplier certifications.
  • Accommodate food-allergic guests. Train your staff about food allergies. Have a knowledgeable manager carefully oversee meal prep (and answer questions) for food-allergic customers. Designate an allergy-friendly prep area where foods can be prepared without contamination risk. Use clean and sanitized utensils to prepare allergy-friendly foods. Mark food-allergic guests’ meals with a frill pick or special colored container. Put allergy-friendly meals in separate containers for delivery so there’s no risk of cross-contamination.
  • Deliver foods safely. Delivery-only concepts must ensure that foods are kept safe from their kitchen to their customers’ homes. Your drivers should have equipment to keep foods at proper temperatures—hot foods hot, cold foods cold—during delivery. Drivers should also sanitize their hands frequently, including after they touch doorknobs, doorbells, money, pens, etc.

Ghost kitchens are an exciting new chapter for our industry. It has been wonderful to see savvy operators pivot to this new business model to accommodate increased consumer demand for “to go” meal options. While ghost kitchens operate without the overhead and infrastructure of traditional restaurants, they still must prioritize food safety every day, for every shift and every meal.

FDA

Highlights of FDA’s 2021 Achievements in Food

By Food Safety Tech Staff
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FDA

At the end of his reflection on FDA’s 2021 accomplishments in the food realm, Deputy Commissioner for Food Policy and Response Frank Yiannas stated that he believes collaboration will enable industry to “bend the curve of foodborne illnesses in this decade”. It would be a significant milestone, and in his latest FDA Voices blog, Yiannas reviewed a host of FDA achievements that bring his statement much closer to a reality:

FDA Acting Commissioner Janet Woodcock gives of full report on the agency’s work in the “FDA 2021 Year in Review: Working For You”.

Compare this year’s review with that of 2020, where Yiannas reflected on the agency’s Food Program achievements during the first year of the pandemic and the 10-year anniversary of FSMA.

Alert

New Physical Security Guidance Seeks to Provide Risk-Based Food Defense Insights to the Food and Beverage Industry

By Food Safety Tech Staff
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Alert

The ASIS Food Defense and Agriculture Community (FDASC) released a recently developed resource and is currently seeking contributions and feedback to ensure that all perspectives are considered and represented. The document, “Physical Security Guidance for the Food and Beverage Industry to Improve Food Defense Outcomes” was developed through a partnership of food defense professionals, intending to provide a “security lens” to help the food and beverage industry consider these risk-based mitigation strategies.

Comments and feedback on the document are welcome by February 15, 2022. Please return comments to Frank Pisciotta (Business Protection Specialists) and/or Rich Widup (Reckitt).

When providing comments on the guidance document draft, please specify the following:

  • Page number
  • Line # start and line # end
  • Observation on current content
  • Proposed resolution
  • Reference (if applicable)

In addition, FDASC will be hosting an upcoming session to discuss comments received prior to January 28, 2022. If you are interested in providing comments or joining the working session on February 1, 2022, please contact ASIS FDASC Chairman Frank Pisciotta or vice-chair Jason Bashura.

The ASIS FDASC plans to talk through the Physical Security guidance during a future Food Defense Consortium meeting that will be convened during the next Food Safety Consortium. More information on these events is forthcoming. More information about the Food Defense Consortium can be found in Food Safety Tech’s Food Defense Resource Center.

 

About ASIS International

Founded in 1955, ASIS International is a global community of security professionals, educators, and 11 practitioners, all of whom has a role in the protection of assets – people, property, and/or information. Our members represent virtually every industry in the public and private sectors, and organizations of all 14 sizes. From entry-level managers to Chief Security Officers (CSOs) to CEOs, from security veterans to 15 consultants and those transitioning from law enforcement or the military, the ASIS community is global and 16 diverse.

About the Food Defense Consortium

The Food Defense Consortium is a voluntary, collaborative opportunity for Food and Beverage (F&B) Industry & non-government organizations (NGOs) to communicate in an Anti-trust environment to advocate for F&B industry perspectives pertaining to developing and sharing Food Defense best practices and helping firms to gain insights to aid in compliance with the FSMA Intentional Adulteration (IA) Rule.

FDA

FDA Releases Report on Salmonella Outbreak in Packaged Leafy Greens

By Food Safety Tech Staff
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FDA

FDA has released a report on the multiagency investigation of a Salmonella Typhimurium outbreak associated with packaged salad greens grown in a controlled environment agriculture (CEA) operation. The outbreak, which occurred between June and August 2021, resulted in 31 reported illnesses and four hospitalizations. It is also believed to be the first of its kind associated with leafy greens grown in a CEA facility.

No “conclusive” root cause was found, but the FDA did pinpoint the outbreak strain of Salmonella to a stormwater retention basin located next to the CEA farm. The investigation did not, however, find that this was the definitive source of contamination of the leafy greens. The agency also identified certain conditions, factors and practices that could lead to contamination, including the pond water used, growth media storage methods, water management practices and overall sanitation practices.

In the report, the FDA listed eight requirements and recommendations that apply to hydroponic facilities using CEA, including implementing effective sanitation procedures and sampling plans, conducting pre- and post-harvest sampling and testing of food, water and the physical environment, implementing procedures that are effective in rapidly cooling and cold-holding harvested leafy greens after harvest, and ensuring all growing pond water is safe and of sanitary quality.

The eight-page Investigation Report: Factors Potentially Contributing to the Contamination of Packaged Leafy Greens Implicated in the Outbreak of Salmonella Typhimurium During the Summer of 2021 is available on FDA’s website.

Susanne Kuehne, Decernis
Food Fraud Quick Bites

Down Under Brings Up Food Fraud

By Susanne Kuehne
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Susanne Kuehne, Decernis
Food fraud, australia
Find records of fraud such as those discussed in this column and more in the Food Fraud Database, owned and operated by Decernis, a Food Safety Tech advertiser. Image credit: Susanne Kuehne

Australia’s agricultural and food sectors are significant contributors to the economy. To protect Australia’s reputation as a supplier of high-quality items, producers along the supply chain now have technologies and tools available to mitigate fraudulent food products. This report from Deakin University lists fraudulent practices, and in addition mentions technical solutions for all steps along the supply chain. The report suggests to improve fraud documentation, authenticity testing, DNA barcode reference databases and more, and points out an urgent need for a more concerted effort in the Australian food industry overall.

Resource

  1. Smith, M., et al. (November 2021). “Product Fraud: Impacts on Australian agriculture, fisheries and forestry industries”. Agrifutures Australia.