Wayne Farms, LLC is recalling about 585,030 pounds of a ready-to-eat (RTE) chicken breast fillet product over concern that it may be undercooked. The issue was uncovered when the company received a customer complaint that the RTE chicken product was undercooked.
The recall was expanded from an initial recall of 30,285 pounds of chicken breast fillets, which affected products produced between February 9 and April 30,2022. The expanded action affects products with use by dates ranging from 5-10-22 through 4-29-23.
A full description of the chicken breast fillet products subject to the recall is available in an FSIS announcement on the USDA’s website.
USDA’s FSIS has issued a public health alert regarding ground beef products that may be adulterated with E. coli O26. Since the products were produced on December 16 and 17, 2021, the products are no longer available for purchase—and thus the agency is not requesting a recall. However, since people frequently freeze ground beef, FSIS is concerned that these products could still in consumers’ freezers. The agency is urging consumers to check their ground beef products and not consumer the products listed in the public health alert.
The products were distributed to warehouses in Oregon and Washington and sold at retail locations, including Kroger. FSIS has provided images of the labels of the affected products.
The issue was uncovered after a consumer submitted one of the affected ground beef products to a third-party laboratory for microbiological analysis. Results confirmed the sample was positive for E. coli O26.
New Jersey-based Lakeside Refrigerated Services is recalling about 120,872 pounds of ground beef products that may be contaminated with E. coli O103. The issue was uncovered during routine FSIS testing of imported products.
The recall affects ground beef products that were produced between February 1, 2022 and April 8, 2022, and have the establishment number EST. 46841” inside the USDA mark of inspection (FSIS has provided a full list of products and product codes as well as product labels). The products were distributed to retail locations nationwide.
Thus far there are no confirmed reports of illness or adverse reactions related to products affected by this recall. “Many clinical laboratories do not test for non-O157 Shiga toxin-producing E. coli (STEC) such as O103 because it is harder to identify than STEC O157:H7. People can become ill from STECs 2–8 days (average of 3–4 days) after consuming the organism,” FSIS stated in an announcement. The agency has advised that consumers throw out or return the recalled products to the place of purchase.
The digital transformation of food safety management programs is a common topic of discussion today, across the full range of media including print, blogs, websites and conferences. It has also been generally acknowledged that the COVID-19 pandemic has significantly accelerated the adoption of various digital technologies. However, let’s be clear, COVID-19 may have accelerated the process, but the process was under way as the only way for food companies to efficiently cope with the increase of required compliance documentation for regulatory bodies, such as FDA, USDA, etc., non-regulatory organizations such as GFSI, and customer specific requirements. COVID-19 has added a sense of urgency, as the fragility of both domestic and international supply chains has been exposed with long-term sources of ingredients or equipment being cut off overnight. We must also overlay the need to manage food safety risk and food fraud vulnerability in real time (or even predict the future, which will be discussed further in a future article). The food industry has also had to adjust to dealing with many aspects of work and production without typical face-to-face interaction—a norm of operating within the environment of a global pandemic over the past two years.
What is not clear, however, is the meaning of “digital transformation” or the “digitization” of a food safety management program. What is not clear is what these terms mean to individual organizations. The frenzy of buzzwords, “urgent” presentations, blogs and webinars help to create an improved level of awareness but rarely result in concrete actions that lead to improved results. I admit to being guilty of this very hyperbole—in a previous article discussing “Chocolate and Big Data”, I said, “If a food organization is going to effectively protect the public’s health, protect their brand and comply with various governmental regulations and non-governmental standards such as GFSI, horizon scanning, along with the use of food safety intelligent digital tools, needs to be incorporated into food company’s core FSQA program.” Sounds great, but it presupposes a high level of awareness of those “digital tools”. What is not clear to many organizations is how to get started and how to create a road map that leads to improved results, more efficient operations and importantly, to ongoing improvement in the production of safe food.
Addressing a new concept can be intimidating and paralyzing. Think back to the beginning days of HACCP, then TACCP, then VACCP, and post FSMA, preventive controls! So, where do we start?
Nikos Manouselis, CEO of Agroknow, a food safety data and intelligence company with a cloud-based risk intelligence platform, Foodakai, believes the place to start is for food companies to perform an honest, self-assessment of their digital risk maturity. Think of it as a digital risk maturity gap analysis. While there are certainly different approaches to performing this self-assessment, Agroknow has developed a simple, straightforward series of questions that focus on three critical areas: Risk monitoring practices and tools; risk assessment practices and tools; and risk prevention practices and tools. The questions within each of these areas lead to a ranking of 1–5 with 1 being a low level of maturity and 5 being a high level of maturity. One of the goals of the self-assessment is to determine where your company stands, right now, compared to where you want to be or should be.
While this is not a complete nor exhaustive process, it helps to break the inertia that could be holding a company back from starting the process of digitizing their food protection and quality systems, which will allow them to take advantage of the benefits available from continuous monitoring of food safety risks and food fraud vulnerabilities, artificial intelligence and predictive analytics.
For the last two years, we consumers have experienced the global supply chain challenges associated with a variety of items such as lack of home appliances, favorite packaged foods or paper towels. And now the Ukraine war has sparked a new supply chain crisis with projected shortages of chemicals, oilseeds, iron, steel, fertilizers, wood, palladium and nickel. It’s clear that disruptions will continue as the world endures a crippled supply chain.
Most consumers don’t consider how supply chain interruptions affect the production and safety of so many of the foods we eat. Delays in any food ingredient or packaging can disrupt production schedules, delay shipments, and lead to empty retail shelves for thousands of food processors, manufacturers and retailers across the globe.
As manufacturers cope with these challenges, they frequently have to identify new suppliers or change processes and formulas on the fly. These unanticipated changes may often lead to shortcuts that can pose significant risks to consumers and cause food recalls.
It’s often hard to imagine all the interdependencies within the global supply chain, but one missed shipment or unavailable product can produce ripple effects throughout the globe. To reduce the risks associated with supply chain delays, food processors should implement resiliency measures such as effective change management and food safety vendor audit programs, detailed product specification and vendor expectation requirements, and multi-sourced vendor strategies.
To address these issues, this article reviews three ways food manufacturers can continue to minimize delays and reduce food safety risks when the supply chain interrupts production.
It’s always important to remember that employees can be the best defense against food safety threats. They’re the ones who interact with the products day-to-day and have the most familiarity with the ingredients. Their expertise is especially important now that supply chain disruptions are introducing new issues and anomalies.
Food manufacturers should train employees to understand which ingredients and products are acceptable and encourage them to speak up when they notice any anomalies. It’s also critical that training instills in workers the idea that they share the responsibility to ensure the safety and quality of the products they produce.
When frontline employees have the authority and the autonomy to alert their supervisors when they see something unusual or unexpected, they can become a powerful weapon in the food safety risk prevention arsenal. Harnessing the eyes of all your employees as your ultimate quality control team will help prevent costly recalls, product rework and further production delays.
2. Review Supplier Specs
When food manufacturers start working with a new supplier, they should take the necessary time to review their detailed product specifications to understand the technical and functional aspects of their product. From nutritional values and potential allergens to ingredients and chemical properties, it’s critical to have a full picture of what goes into the product before incorporating it into your manufacturing process.
As a best practice, manufacturers should also ask for a copy of the supplier’s recent GFSI food safety audits or equivalent and proof of liability insurance.
It’s also critical to thoroughly review vendor product specifications to confirm that a newly sourced ingredient meets your purchase expectations, label requirements, and food safety and quality risk profile. Considering how quickly an interruption can occur, it’s important to establish new vendor expectations and develop a supplier questionnaire. In addition, always plan ahead by sourcing multiple backup suppliers prior to ingredient and packaging disruptions.
3. Examine Supplier Labels
Understanding the product specifications is a critical first step, but it’s equally important to compare the label to the specs to ensure it is compliant and expected.
When a package arrives on the dock, receivers need to know if the contracted product has arrived as specified. Is the product packaged correctly, within expected shelf life, in a sanitary condition? Receivers should answer these and other questions by looking for inconsistencies per pallet like mixed lot codes and product shelf-life variances. Employees should also check the condition of incoming products including noting unusual odors or colors that might not seem right or for packaging that looks different from prior shipments.
The ongoing supply chain disruptions are predicted to continue this year, which means they can potentially cause food safety challenges based on inconsistencies in raw materials and undocumented process changes in production. Food safety leaders must hone their change management skills to successfully lead their organizations through these challenging times.
Adhering to the strict practices detailed in this article might seem like a lot of extra work and attention, but it’s actually something food manufacturers should be doing all the time as part of a mature food safety culture.
The global supply chain is only getting more interconnected and complex, and with that, the need to improve food logistics strategies has never been greater. The role of technology in providing greater accuracy, traceability and transparency continues to be a critical component in food logistics management—and the matter becomes more urgent when dealing with perishable food products. Shipping these products requires stringent cold chain controls to prevent spoilage. In a Q&A with Food Safety Tech, Oren Zaslansky, CEO of Flock Freight, discusses how more thoughtful food logistics strategies can ultimately save companies time and money, as well as get products on store shelves faster.
Learn about how to manage supply chain challenges during Food Safety Tech’s upcoming virtual event on Supply Chain Hazards | May 18, 2021 @ 12 pm ET | Register nowFood Safety Tech: How is technology helping food companies solve the logistical challenges triggered by the pandemic?
Oren Zaslansky: Shipping perishable or fragile goods is no easy task. Shippers must maintain tight controls over every aspect of the shipping process—from timing to handling—to avoid damage or compromised product integrity. When things go wrong, rejected shipments can cost money, and food safety concerns can cost business. A recent survey of shippers across the United States found that 100% of respondents reported that their LTL freight arrived late in 2021, and 100% had to remanufacture and reship goods due to damage.
Luckily, there are food transportation methods that lower the risk of product damage and spoilage due to delays. Right now, food manufacturers typically choose between truckload (TL) and less than truckload (LTL) shipping, but they should instead consider shared truckload (STL) for freight that can’t fill an entire trailer to capacity. Speed to shelves is key for food shippers and traditional LTL has as low as 40–70% on-time service. Meanwhile, STL has a 94% average on-time performance.
STL places shipments (from multiple shippers that are traveling on a similar route) onto the same truck, optimizing the best possible routes so freight never loads or unloads between pickup and delivery. To achieve this, an STL solution can use advanced algorithms to analyze hundreds of thousands of shipments, with the goal of combining freight into terminal-free loads that fill trucks to capacity. This minimizes potential delays and reduces damage to 0.1%. Trucks are filled to capacity, reducing the cost of shipping midsized freight, while maximizing carriers’ earnings, eliminating unnecessary mileage, and contributing to a more sustainable supply chain.
Oren Zaslansky, CEO of Flock Freight, a logistics provider that guarantees shared truckload service.
FST: Are there particular sectors of the food industry that can benefit more from these technologies?
Zaslansky: Any perishable and fragile foods are an obvious answer, but this technology can be deployed for any type of food or beverage, and even for companies that create packaging for foods and beverages. Any sector that has difficulty filling its trucks to capacity, yet has strict product integrity and delivery timeframes, is the right fit for technology that enables shared truckloads at scale.
FST: How can logistics companies work with food manufacturers to ensure the most effective method/solution is implemented when shipping products?
Zaslansky: As COVID cases start to fall, people will start eating out again, putting pressure on restaurants, which will ultimately lead to truck shortages because everyone will need them. The number one way to combat this will be to make sure each truck is filled to capacity and rely on technologies that optimize routes that will get them where they need to go in a timely manner.
For shippers, shared truckload service enables them to only pay for the space they need (versus paying for space they can’t fill), and for carriers, optimizing their truck and driver schedules to make the best use of their fleet will help them stay ahead.
The above technology that enables shared truckloads at scale will help food shippers track perishable shipments and spot inefficiency in their food and beverage supply chains. By working with the right partners and implementing sound food logistics strategies, shippers can better understand weak spots in their supply chains, more quickly implement solutions, and more effectively protect the freshness or integrity of perishable and fragile goods.
After two years of COVID-19—and now an escalating Russia-Ukraine conflict—the failing supply chain is a pressing concern in the food industry. Exacerbating the supply chain issues is our excessive food waste problem. As supplies become more difficult and expensive to secure, we should be focusing more attention on reducing waste. Food businesses that proactively work to reduce food waste will save significant money, meet corporate sustainability goals and help the planet.
Food waste is estimated at between 30-40% of the U.S. food supply, which equates to an astonishing 133 billion pounds and $161 billion in waste, according to the USDA. In addition to discarded food, there is also considerable waste of labor, energy and other resources that go into producing, processing, transporting, prepping, cooking, storing and disposing of unused food.
Food waste occurs for many reasons, including:
Spoilage at every stage of the supply chain
Problems like mold or bacteria during harvesting, transporting, processing, etc.
Damage by insects, rodents, and other pests.
Equipment malfunction (such as faulty walk-in coolers).
Improper storage (e.g., not holding foods at proper temperatures).
Over-ordering, over-prepping, or cooking more than what’s needed, and tossing out the extras.
Many food businesses inadvertently practice wasteful behaviors. This is due, in large part, to the lack of accurate, comprehensive data. If operators don’t have accurate data about their inventory, sales patterns and forecasts, it can lead to food waste, which can be costly to your business and damaging to our planet.
At a time when every dollar counts—and the supply chain is strained—your organization should proactively work to reduce food waste. The following are some effective ways to accomplish this goal.
Adopt the right software. Integrated software is the best solution to eliminate wasted food, money and other resources. Today’s systems allow organizations to view sales patterns, track inventory, manage production, avoid overstocking, enhance food safety and quality, and determine areas of wastage. Tech solutions allow organizations to use data—not instincts—to make better, more profitable, less wasteful decisions.
Conduct a food waste audit. Food waste is bad for the environment as well as business margins. A food waste audit can help a company determine how much food is being wasted, as well as the type of foods not being used effectively. This practice can help companies address waste problems and adjust their inventory accordingly.
Implement sustainable strategies. It’s problematic—and wasteful—when retail locations receive large quantities of fresh foods and can’t sell it all before it spoils. Hannaford Supermarkets found a solution to this common conundrum. They have their trucks deliver smaller amounts of food more frequently—versus less frequent, higher volume deliveries. As a result, they are selling fresher produce with less waste.
Make waste reduction part of company culture. Train staff to reduce waste, and properly use, cook, package and store foods while always prioritizing waste reduction. Adopt a waste-not-want-not mindset and follow sustainable strategies that are practiced starting in the C-suite.
Donate surplus food. After learning that billions of pounds of food goes to waste in the United States while millions of people are going hungry, entrepreneur Jasmine Crowe created Goodr, a food waste management company that connects food businesses with a surplus of supplies to non-profit organizations that give it to the food insecure. Additionally, grocery chain Trader Joe’s is well-known for their generous food donation program. In just one year, the company donated $295 million worth of their unused products to food banks, feeding the hungry and eliminating a huge amount of waste.
Improve packaging. Our industry must create better packaging that effectively protects and preserves food throughout the entire supply chain cycle—and helps reduce waste. For instance, companies are experimenting with more compostable packaging, clearer use-by/expiration dates, easier-to-understand usage instructions, tips for storing leftovers, and ways to use some of the food without compromising the rest of the food in the package.
Reconsider portion size. Some restaurants offer smaller meals (i.e., half portions) to reduce waste. Food manufacturers are also providing smaller options, such as the single-serving Duncan Hines Perfect Size Cakes for customers who want just a small treat without having to waste an entire cake. Sabra Singles hummus, Good Culture cottage cheese, Kraft Mac and Cheese and other companies offer single serving containers, which means less waste.
Use every scrap. Vegetable peels, eggshells, coffee grounds, tea bags and other non-meat scraps can be used for compost, which is nutrient-rich and will go back into the earth to grow more food. Use the compost to grow your own herbs and produce or share it with local farmers and gardeners.
Consider other eco-friendly options. Sustainable organizations are taking our food scraps and recycling them into bioenergy, bioplastics and clothing. Investigate eco-friendly organizations in your area and donate your unused food to them to repurpose it. For instance, H&M’s Conscious collection uses silk-like fabric made from citrus juice by-products and discarded orange peels. Other clothing lines, cosmetics companies and other innovators are making sustainable products from food waste.
It is important to recognize that the food industry’s waste isn’t limited solely to food. The following are some additional eco-friendly practices that companies can implement.
Reduce plastic waste. Americans produce a whopping 42 million tons of plastic waste annually. Increasingly, companies are looking for eco-friendlier options. Footprint, a materials science company, is inventing and manufacturing plant-based solutions to replace plastic. This innovative company is working with food companies—including McDonalds, Costco and Conagra—to adopt plant-based solutions, eliminate short-term use plastic, reduce CO2 emissions, cut landfill waste, and reach corporate sustainability goals. Stonyfield Farm, known for their planet-friendly business practices, is making their yogurt cups from plants. In fact, the market for edible packaging is on the rise, and expected to grow by almost 5% by 2030. A growing number of food businesses are now relying on biodegradable and compostable packaging solutions instead of plastic. Are you one of them?
Pick the right partners. Select partners (e.g., suppliers, vendors, etc.) that are also focused on sustainability. Digital solutions can easily track supplier certifications to ensure that you’re sourcing from—and collaborating with—other companies that are committed to waste reduction and other eco-friendly business practices.
Focus on sustainability. It takes considerable energy to run equipment non-stop, so shut down non-essential equipment during slow times to save energy and money. Also, insulate your hot water pipes to decrease the amount of water your organization uses (and lower your heating needs and costs). Turn off the air conditioning and open windows. Use silverware instead of plasticware, and reusable towels instead of paper. Think of different ways to reduce waste throughout your organization and you’ll save money, resources, and the environment.
Prioritize waste reduction using these proven strategies. Remember that every little bit helps, and even the smallest changes will add up to a substantial difference over time.
Undeclared allergens continue to be a big cause of food recalls. For allergen management practices to be effective within food companies, there must be a shared responsibility between food manufacturers, government agencies, regulators and consumers, says Guangtao Zhang, Ph.D., director of the Mars Global Food Safety Center. In a Q&A with Food Safety Tech, Zhang discussed key concerns related to undeclared allergens in food as well as the research that Mars is conducting to improve allergen management.
Food Safety Tech: The presence of undeclared allergens continues to be a hazard in the food safety space. Specific to peanut detection, what challenges is the industry facing?
Guangtao Zhang, Ph.D., director of the Mars Global Food Safety Center. All images courtesy of Mars.
Guangtao Zhang, Ph.D.: As food materials become more varied and complicated, food allergen management becomes increasingly complex. Robust, accurate and sensitive detection methods are essential to ensure consumer safety as well as compliance with regulatory standards for allergens in the food supply chain.
When you look at the regulatory aspects, detection methods go hand in hand. Firstly, there is a need to ensure that current standard detection methods used in regulatory control of consumer goods are validated for a range of complex food matrices to ensure neither over- nor under-estimation of allergen content occurs within a food supply chain. This is important because underestimation of allergen poses a significant food safety hazard to consumers, while overestimation of allergen can result in unnecessary product recalls, driving up product costs and food waste.
Secondly, validation and monitoring of the effectiveness of cleaning and handling practices in areas of potential cross contamination with allergen containing materials depend on reliable and robust quantitative food allergen test methods for their success. The more robust the testing protocols, the more we can improve our understanding of the risks associated with cross contamination of food allergens, potentially reducing the frequency of accidental contamination events.
It is also important to note that whilst the most common cause of undeclared allergen in the global food supply chain is through accidental contamination in raw materials or finished products, this is not the only method by which undeclared allergen may be found in a product.
For example, peanut flour may be used in economically motivated adulteration (EMA) food fraud cases. In 2018 the European Commission estimated that the cost of food fraud for the global food industry is approximately €30 billion every year. Due to its high protein content, peanut flour has been used as a bulking agent to raise the overall protein content of e.g., wheat flour, thus raising the ‘quality’, and therefore price, of lower value goods. The ability to effectively quantify peanut traces within complex products therefore has the potential to enable consumers of food products to further trust the safety of the food they eat.
ELISA (Enzyme linked immunosorbent assay) is the method used most frequently for peanut allergen detection in the food manufacturing industry because of its sensitivity and ease of use. However, it has disadvantages in certain settings. It is not currently validated for complex food matrices, as it is believed that the effects of both food matrices and food processing could result in an underestimation of peanut concentrations in thermally processed foods, leading to false negatives, as well as overestimation in complex food matrices, leading to false positives which are a potential food safety hazard to consumers.
Food Safety Tech: Tell us about the research that the Mars Global Food Safety Center is doing to help the industry with effective methods for peanut quantification.
Zhang: At the Mars Global Food Safety Center (GFSC) we believe that everyone has the right to safe food and that we have a responsibility to generate and share insights to help solve for global food safety challenges. We also know we can’t tackle these alone, which is why we collaborate with external partners. One of our focus areas is advancing understanding and knowledge sharing in peanut allergen detection. As part of that work, we are exploring methods of improving food safety via the development of advanced analytical methods to detect peanut allergen content, in the hopes that it will enable the food industry to expand on current preventative management protocols, including early detection methodologies, for faster response to future food allergen contamination events.
As part of our latest published research, we investigated the accuracy and sensitivity of ELISA-based test methods on raw and cooked wheat flour, wheat flour-salt and wheat flour-salt-oil matrices, which are common ingredients in the food industry. 10 ppm peanut was doped into each matrix during sample preparation. Recovery testing demonstrated that in all matrices the current industry standard ELISA method overestimated results with recoveries ranging from 49.6 to 68.6 ppm.
These findings prompted the development of a new confirmatory method based on liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) for peanut quantification. When subjected to the same validation testing programme the HPLC-MS/MS technique was demonstrably more accurate and sensitive, with a limit of quantification of 0.3 ppm and the detected peanut concentration ranging from 6.8 to 12.8 ppm for samples doped with 10 ppm peanut.
This work is a first step in the development of a new standard method for peanut detection in complex food matrices and could ultimately inform safer manufacturing Quality & Food Safety (Q&FS) processes across global supply chains to help ensure safe food for all.
The Lab Food Integrity Team at the Mars Global Food Safety Center.
Food Safety Tech: What projects are researchers at the Center working on to enhance allergen management as a whole?
Zhang: A successful allergen management program depends on rigorous control of allergenic foods and ingredients from all other products and ingredients at every step of the food production process, from raw material development to the delivery of final products. This means that for allergen management practices to be effective, they must be a shared responsibility between food manufacturers, government agencies, regulators and consumers.
At the Mars GFSC, we take a precompetitive approach to research, knowledge sharing and collaborations—this means we openly share insights and expertise to help ensure safe food for all. This is important in driving forward innovations, helping unlock solutions that may not have previously been possible.
We have shared our latest work both through an open access publication in Food Additives & Contaminants: Part A but also directly with regulatory bodies such as the FDA in the hopes of advancing knowledge in both food safety risk management and allergen management in complex flour-based media within global supply chains. In addition to this, this research contributes to a wider Food Safety Best Practice whitepaper focused on food allergen risk management currently under draft by the Mars GFSC, which will be published in collaboration with Walmart Food Safety Collaboration Center and the Chinese Institute of Food Science and Technology (CIFST) later this year.
We believe that global collaborations such as this are essential to improving food allergen management and mitigating food safety risks. Communication, training and knowledge sharing are core principles of the Mars GFSC and as such form a large part of our ongoing activities in this space. For example, we have hosted Food Allergen Management workshops in collaboration with Danone and Romer Labs focused on helping to raise awareness of current and future food allergen trends. At one such event in 2019, 100 participants from 16 food companies came together to promote food allergen management in the industry and ensure that the next generation of food integrity testing capability is relevant, practical, and directly applicable to the real-world problems experienced by manufacturers and processors throughout the supply chain.
Representatives of the Mars GFSC have also shared our insights externally at a number of international conferences as well as during a Food Enterprise Food Allergen Management Seminar on topics including effective allergen management procedures, our guiding principles for allergen managements at Mars, and shared our approach to encourage and share knowledge with other manufactures in this area.
We continue to support requests for technical insights, for example providing insights during a global consultation session on General Principles for Labeling of Prepackaged Food. This resulted in the addition of characterization requirements for possible allergenic substances, promoting the use of a recognizable naming system in ingredient lists that contain allergen warnings.
Food Safety Tech: Can you comment on additional work your team is doing in the area of food fraud?
Zhang: Food allergen risk management forms only one part of our wider food integrity focus at the Mars GFSC. We are committed to helping ensure food authenticity in an increasingly complex, global food supply chain through collaboration with global partners to develop new and improved tools and analytical methods that help protect the integrity of raw materials and finished products.
We have collaborated with researchers at Michigan State University to develop a Food Fraud Prevention Cycle roadmap (Introducing the Food Fraud Prevention Cycle (FFPC): A dynamic information management and strategic roadmap) which answered questions such as how to detect food fraud, how to start a food fraud prevention program, what to do in terms of testing, how much testing is enough, and how to measure success. Our intention in publishing this research was that the adoption of a holistic and all-encompassing information management cycle will enable a globally harmonized approach and the continued sharing of best practices across industry partners.
More recently, we completed an international collaboration tackling rice adulteration together with Queen’s University Belfast (QUB), Agilent Technologies, International Atomic Energy Agency (IAEA), China National Center for Food Safety Risk Assessment (CFSA), and Zhejiang Yangtze Delta Institute of Tsinghua University (Yangtze Delta). This work successfully developed a two-tier testing program, capable of rapidly screening the geographical origins of rice within the global supply chain (Food Fingerprinting: Using a two-tiered approach to monitor and mitigate food fraud in rice). By developing a tiered system, we could ensure that manufacturers use the right techniques for the right occasion, to maximize the information available in investigating food fraud at the best value. As part of this work, we have helped develop hands-on training in Ghana and inform best practice guidance to help build the foundations of a strong food safety culture in rice authenticity across the global supply chain.
As the global director of food safety and regulatory compliance at United Airlines, Vanessa Lindstrom is responsible for catering and lounges worldwide. When I first met Vanessa, I was impressed by her immediate confidence and positivity. During the conversation, she talked about the power of being positive, especially in today’s world and with the job functions we serve, and the importance of being resilient.
Vanessa was born and raised in Mumbai, India. She spent the first half of her career in the pharmaceutical industry and the second half in the food industry. The first job she got after earning her master’s degree was a management trainee position with a pharmaceutical company in the quality assurance department in India. From there, Vanessa moved to Australia and got a quality assurance position with a German multi-national pharmaceutical company. She always thought she would stay in the pharmaceutical industry—until she received a call from a headhunter for a position with Coca-Cola. The company gave her so many opportunities to learn and brought her to the United States to develop FSSC 22000 for a facility in California. Following this position, Vanessa had an opportunity to work for Ghirardelli Chocolate Company, where she was exposed to EU culture before she joined United Airlines.
Certainly, there were so many decisions and experiences gained with each opportunity. Vanessa’s advice is to believe in yourself and your capabilities, and to be willing to take risks. Nothing ventured, nothing gained. The phrase might sound easy, but it can be hard to execute.
Melody Ge: How would you describe the values that support your success and drive you through all the changes and decisions involved in working with different cultures?
Vanessa Lindstrom, global director of food safety and regulatory compliance at United Airlines
Vanessa Lindstrom: I would say being open minded, having a willingness to learn and staying authentic. No matter who you meet, you can’t be guarded. Keeping your mind open helps when meeting with different groups of people who have different cultural backgrounds, and having a willingness to learn will help you become part of the group. I always try to bring my authentic self to every situation, regardless of whom I am meeting. Let me use my first job as management trainee as an example: Typically, you are only trained for one or two functions; but I was always curious and got my hands into everything that I could, and I asked lots of questions. I was like a sponge, and I learned so much, from materials management to supply chain to operations to quality assurance. Although it was a one-year training program with no guarantee of any permanent positions with the company, I ended up spending six years there working as a technical services executive after completing the training program. Those experiences set the foundation for my career. When I moved to Australia, I had no idea about pharmaceutical companies and locations when I first arrived. So I opened the yellow pages and hand wrote more than 100 cover letters to get a potential interview and job opportunity. The lesson there is to always try, because you don’t know where life will lead you.
On the other hand, use logic and science to do the right thing, which also has been my approach in working with different companies and countries. You must trust your judgment, no matter the situation. Be able to articulate to every audience—from the CEO to the shop floor employee. You have to be logical in your thoughts, use data and facts, and be able to talk to people in a way that is relatable versus fully technical. Each person is motivated and driven in a different way. It’s not a cookie-cutter approach or a one-size-fits-all. The challenge as a leader is to figure out what’s going to work and support the team with what they need.
Ge: Looking back at your career, would you say your path was planned?
Lindstrom: No, never—despite the fact that I keep telling my kids that they need to have a plan for the future. As I reflect on those conversations, I know, no matter what plan or vision I had for myself in terms of a career, I couldn’t have dreamed up where I am today. When an opportunity comes to you, oftentimes, it is when you are unprepared. You have to be open minded to the possibilities. Sometimes, you are going into an area that is uncharted territory, but you should have the confidence that you can figure it out, and from there success will come.
Ge: Can you share a story from your career that still has an impact on you today?
Lindstrom: For me, the most impactful story that I can tell is from when I was the QA manager at one of the Coca-Cola facilities in 2008. We received word from corporate that we would not be able to supply products to Walmart unless we had GFSI certification. At first, I thought, what is GFSI? I started learning and working with different departments on which scheme we should be certified. We chose FSSC 22000 because our existing system was ISO based. My biggest concern was the culture, in particular, the challenges that come with document control. So, I decided to move everything to digital. Of course, it was difficult, as the workforce consisted of multiple generations and diverse cultures. It was quite an effort to convince and explain to everyone that digital was the direction we should go. Everyone was challenging me to justify the decision to go digital and achieve certification within 12 months. Other than saying they would keep their job, I didn’t have a way to motivate the frontline team and get their buy in. So, I went to my management and asked for $50,000 in funding for a big party to celebrate if we eventually got the certification. Management approved, and I conveyed it to the team—that I needed their help and support to get the facility certified, and that afterward, they would get a party that they wouldn’t forget. After strong teamwork, we passed the audit. We went out for a big celebration and I can’t express how excited everyone was. We shut down production entirely and took everyone to Dave & Buster’s. Every single employee enjoyed the celebration. We gave them t-shirts that said we are FSSC 22000 certified. They were proud and rewarded for the accomplishment. It was a satisfying moment for the team and management. We went from having nothing in place to achieving FSSC 22000 certification and actually being a leading facility among the 67 Coca-Cola facilities.
Ge: What is your advice to young professionals who are just starting their career?
Lindstrom: My advice to young people is, you can’t just run away when there is an obstacle, and constantly change jobs to avoid difficulties. The bad boss, bad teammates, or the issues you have at your first job—they will exist in every single job afterward if you don’t learn how to overcome them or work through the difficulties. The only control that you have is to get over them yourself. If you run away, as soon as you encounter any issues or challenges, I can guarantee you those issues will be with you with any jobs you have because you are not learning how to communicate and deal with that situation.
Ge: What is your opinion on unconscious bias, and do you see any progress? Any suggestions related to diversity, equity and inclusion (DEI)?
Lindstrom: I first heard about unconscious bias about 15 years ago. It was very interesting to become aware of the bias that exists. However, it’s very easy to choose to be a victim and say, everyone is against me because I am an Asian; or because I am a woman; or the entire environment is against me because they are biased. Being aware that bias exists, you need to know that you can’t use it as a crutch in your career. In today’s world, at United Airlines, diversity, equity, and inclusion are not just buzz words; the company is making a very deliberate effort to address it through different approaches within the company or through the broader community. On one hand, when an organization becomes aware of the DEI, you have to make sure that you are self-aware in terms of how you are dealing with different cultures, age groups, genders and different religions, etc. Take time to understand DEI and unconscious bias, talk to leaders that have experience with DEI and work through any situation, and do not immediately blame unconscious bias.
Ge: What advice can you offer to professionals who feel they are being treated unfairly?
Lindstrom: Communication is the key. In some cultures, communication is direct, whereas in others, it is not. Be aware of how you are going to proceed. Position power in today’s world is long gone, and it is in the past. It’s more about networking within your company and being able to influence others. For example, if I know I am going into a meeting that is going to be tough, I make sure that I have prepared well. Fundamentally, people all want to do the right thing, but they just don’t always know the right way to get there. They might have done something for a long time, and it takes time to change perspectives. Take the time to explain your self and the “why”, and that will go a long way.
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
While blue is the most popular color around the world, not all blues are created equal and or belong into the food supply. The Rapid Alert System for Food and Feed in Europe mentioned a case of unauthorized food dye Sudan Blue II in a roasted corn snack food. Sudan Blue II, also known under the name Solvent Blue 35, is used to dye oils, solvents, alcohols, esters, hydrocarbon derivatives and other industrial chemicals, and is classified as carcinogenic and harmful to humans and the environment.
This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Strictly Necessary Cookies
Strictly Necessary Cookies should be enabled at all times so that we can save your preferences for these cookie settings.
We use tracking pixels that set your arrival time at our website, this is used as part of our anti-spam and security measures. Disabling this tracking pixel would disable some of our security measures, and is therefore considered necessary for the safe operation of the website. This tracking pixel is cleared from your system when you delete files in your history.
We also use cookies to store your preferences regarding the setting of 3rd Party Cookies.
If you visit and/or use the FST Training Calendar, cookies are used to store your search terms, and keep track of which records you have seen already. Without these cookies, the Training Calendar would not work.
If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.
Cookie Policy
A browser cookie is a small piece of data that is stored on your device to help websites and mobile apps remember things about you. Other technologies, including Web storage and identifiers associated with your device, may be used for similar purposes. In this policy, we say “cookies” to discuss all of these technologies.
Our Privacy Policy explains how we collect and use information from and about you when you use This website and certain other Innovative Publishing Co LLC services. This policy explains more about how we use cookies and your related choices.
How We Use Cookies
Data generated from cookies and other behavioral tracking technology is not made available to any outside parties, and is only used in the aggregate to make editorial decisions for the websites. Most browsers are initially set up to accept cookies, but you can reset your browser to refuse all cookies or to indicate when a cookie is being sent by visiting this Cookies Policy page. If your cookies are disabled in the browser, neither the tracking cookie nor the preference cookie is set, and you are in effect opted-out.
In other cases, our advertisers request to use third-party tracking to verify our ad delivery, or to remarket their products and/or services to you on other websites. You may opt-out of these tracking pixels by adjusting the Do Not Track settings in your browser, or by visiting the Network Advertising Initiative Opt Out page.
You have control over whether, how, and when cookies and other tracking technologies are installed on your devices. Although each browser is different, most browsers enable their users to access and edit their cookie preferences in their browser settings. The rejection or disabling of some cookies may impact certain features of the site or to cause some of the website’s services not to function properly.
Individuals may opt-out of 3rd Party Cookies used on IPC websites by adjusting your cookie preferences through this Cookie Preferences tool, or by setting web browser settings to refuse cookies and similar tracking mechanisms. Please note that web browsers operate using different identifiers. As such, you must adjust your settings in each web browser and for each computer or device on which you would like to opt-out on. Further, if you simply delete your cookies, you will need to remove cookies from your device after every visit to the websites. You may download a browser plugin that will help you maintain your opt-out choices by visiting www.aboutads.info/pmc. You may block cookies entirely by disabling cookie use in your browser or by setting your browser to ask for your permission before setting a cookie. Blocking cookies entirely may cause some websites to work incorrectly or less effectively.
The use of online tracking mechanisms by third parties is subject to those third parties’ own privacy policies, and not this Policy. If you prefer to prevent third parties from setting and accessing cookies on your computer, you may set your browser to block all cookies. Additionally, you may remove yourself from the targeted advertising of companies within the Network Advertising Initiative by opting out here, or of companies participating in the Digital Advertising Alliance program by opting out here.
