Tag Archives: food safety

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FDA Releases List of 2023 Priority Guidance Topics for Foods Program

By Food Safety Tech Staff
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The FDA Center for Food Safety and Applied Nutrition (CFSAN) and Office of Food Policy and Response (OFPR) has released a list of draft and final guidance topics that are a priority for the FDA Foods Program to complete during the next 12 months.

The guidance documents do not impose legally enforceable requirements, but they can help stakeholders plan for potential changes that may impact their businesses and organizations. The agency anticipates it will publish many of the listed documents by January 2024.

The priority list of draft and final guidance topics include (by category):

Allergens

  • Questions and Answers Regarding Food Allergens, Including the Food Allergen Labeling and Consumer Protection Act of 2004 (Edition 5); Guidance for Industry
  • Compliance Policy Guide Sec. 555.250 Major Food Allergen Labeling and Cross-contact; Draft Guidance for FDA Staff
  • Evaluating the Public Health Importance of Food Allergens Other Than the Major Food Allergens Listed in the Federal Food, Drug, and Cosmetic Act; Guidance for FDA Staff and Stakeholders

Food Additives

  • Preparation of Premarket Submission for Food Contact Substances (Chemistry Recommendations): Draft Guidance for Industry
  • Premarket Consultation on Cultured Animal Cell Foods: Draft Guidance for Industry

Food Safety

  • Foods Derived from Plants Produced Using Genome Editing; Draft Guidance for Industry
  • Inorganic Arsenic in Apple Juice: Action Level; Draft Guidance for Industry
  • Detention Without Physical Examination (DWPE) of Fish and Fishery Products Due to the Appearance of Adulteration by Bacterial Pathogens, Unlawful Animal Drugs, Scombrotoxin (Histamine), or Decomposition – Evidence Recommended for Release of Goods Subject to DWPE and Removal of a Foreign Manufacturer’s Goods from DWPE; Draft Guidance for Industry
  • Compliance Policy Guide Sec. 555.320 Listeria monocytogenes in Human Food; Draft Guidance for FDA Staff

FSMA

  • Hazard Analysis and Risk-Based Preventive Controls for Human Food; Appendix 1: Potential Hazards for Foods and Processes; Draft Guidance for Industry
  • Hazard Analysis and Risk-Based Preventive Controls for Human Food; Chapter 11: Food Allergen Controls; Draft Guidance for Industry
  • Hazard Analysis and Risk-Based Preventive Controls for Human Food; Chapter 16: Validation of Process Controls; Draft Guidance for Industry
  • Hazard Analysis and Risk-Based Preventive Controls for Human Food; Chapter 17: Classifying Food as Ready-To-Eat or Not Ready- to-Eat; Draft Guidance for Industry
  • Hazard Analysis and Risk-Based Preventive Controls for Human Food; Chapter 18: Acidified Foods; Draft Guidance for Industry
  • Compliance with and Recommendations for Implementation of the Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumption for Sprout Operations: Guidance for Industry

Labeling

  • Labeling of Plant-Based Alternatives to Animal-Derived Foods; Draft Guidance for Industry
  • Questions and Answers About Dietary Guidance Statements in Food Labeling; Draft Guidance for Industry
  • Use of Nutrient Content Claims for Added Sugars in the Labeling of Human Food Products: Draft Guidance for Industry

Public comments on the list of guidance topics, including suggestions for alternatives or recommendations on the topics the FDA is considering, can be submitted to www.regulations.gov, using Docket ID: FDA-2021-N-0553.

 

Paul Damaren and Francine Shaw

The Return to Hospitality: How To Enhance Employee Onboarding

By Francine L. Shaw, Paul Damaren
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Paul Damaren and Francine Shaw

After restaurants nationwide experienced several years of a stressful, disruptive labor shortage, the leisure and hospitality industry has recently added 128,000 jobs, leading all sectors.

Hiring new employees is exciting, especially after years of being seriously understaffed. As you welcome new employees to your team, do not underestimate the importance of onboarding, as 69% of employees are more likely to stay with a company for three years if they were onboarded properly. Additionally, organizations with an official onboarding process experience 50% greater new-hire productivity.

When new hires are trained properly, they feel more confident in their roles and the companies they work for can maximize safety, quality, and compliance. To accomplish this, restaurants and other food businesses should:

Adopt Integrated Digital Solutions

Tech solutions can improve all aspects of your operations, making everything from budgeting to scheduling, forecasting, purchasing, and inspecting more efficient, accurate, and streamlined. Tech tools offer many significant benefits, helping your brand save time and money, reduce waste, and optimize operations.

What’s more, an integrated tech stack can help you get a holistic view of your entire enterprise, whether you have one location or dozens. Easy-to-understand reports provide critical information, allowing operators to make more informed, data-driven decisions.

Digital tools do require an investment, but they offer a tremendous ROI. These solutions help improve safety, efficiency, transparency, accuracy, and consistency. These positive changes boost key performance indicators, including increased sales, profits, customer loyalty, and employee retention.

Prioritize Safety, Quality, and Compliance

Each year, 48 million (1 in 6) Americans get sick from contaminated food or beverages. Don’t let food safety breaches happen at your business!

Prioritize a food safety culture, where all employees work together to maximize safety and minimize risks. Put food safety protocols in place and be certain that all employees are following them. Provide the proper tools for employees to ensure food safety, such as Bluetooth sensors that can tell when walk-in temperatures rise above safe temperatures, and state-of-the-art food thermometers that ensure foods are cooked to proper temps.

It’s not enough just to follow proper food safety protocols yourself, you must be sure that all your suppliers adhere to the strictest food safety standards, as well. If you are following all the right protocols, but a supplier delivers compromised products, your customers (and your business) are at risk.

Food safety and quality assurance must be followed from each product’s point of origin until it’s prepared and served to the consumer. Audit all suppliers regularly and be sure that they have proper, up-to-date safety certifications. When you have multiple suppliers—as most food businesses do—it can be overwhelming to track and organize these important safety certifications manually. Tech tools make this ongoing process easier and more accurate.

Modernize Training Efforts

Some food brands, particularly smaller companies, think that they don’t need a formal training or onboarding process, or they rely on antiquated training programs that have been in place for many years. Swap out your outdated (and/or informal) training programs in favor of something more modern, relevant, and tech driven.

Add more interactive tech elements to your training program, such as microlearning platforms and gamification, to make the information more engaging and memorable. Supplement online training efforts with a live trainer, who can spotlight best practices, answer questions, and role play with your employees to make the lessons stick.

Don’t just tell employees what to do but explain why the rules are so important. Employees are more likely to comply when they understand why the rules are in place.

Keep in mind that training never officially ends. Provide ongoing training opportunities so employees on all shifts can keep important information top-of-mind. Digital tools not only provide key information during initial onboarding, but are essential for reinforcing lessons, delivering updates, and sending reminders throughout each employee’s tenure.

Work to Retain Employees

Did you know that the average restaurant employee changes jobs every 56 days, and that losing a front-line employee costs a restaurant an average of $5,864?

Digital solutions can help you retain employees, as these technologies make their jobs much easier. Tech tools can streamline tedious administrative tasks, such as inspections and inventory, so your employees can spend more time doing the things they enjoy, such as cooking delicious meals and interacting with guests.

Offer competitive pay, appealing benefits, growth opportunities, mentorship, and a supportive culture. And don’t discount the “seemingly small” gestures that can be a big deal to your team. Thank your employees often and sincerely. Praise them in staff meetings for going above and beyond. Write thank you notes. Give bonuses and small gifts. Promote from within.

Get Inspired by Innovative Brands

It may sound like something out of a science fiction novel, but White Castle has a robot working its fryer. Dominos has delivered its first pizza by drone. KFC is using facial recognition technology that recognizes repeat visitors and tailors their experiences based on their past orders and meal preferences. And Panera Bread uses geofencing to track each customer’s location so employees can promptly bring their order to their vehicle.

Your organization may not yet be able to afford robotics in your kitchen or drone deliveries, and that’s OK. But, as tech solutions become more affordable, accessible, and user-friendly for food businesses of all sizes and budgets, it’s clear that technology is improving many aspects of our industry. Digital solutions are no longer “nice to have” luxury items. They’re necessities for brands that prioritize consistently excellent and safe experiences.

By investigating and integrating new technologies, you can provide better service, safer food, and a more convenient dining experience. All of which will help you better meet (and exceed) customer expectations.

Merieux Nutrisciences logo

Mérieux NutriSciences Acquires Food Technology Consulting

By Food Safety Tech Staff
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Merieux Nutrisciences logo

Mérieux NutriSciences has acquired Food Technology Consulting International, a Canadian Food Safety consulting, training, and auditing solutions provider. Mérieux NutriSciences offers analytical and product development solutions to prevent health risks related to the food, beverage, and nutraceutical industry. The company operates more than 100 labs and has a presence in 27 countries.

Food Technology Consulting and its team of consultants, trainers and auditors have been helping companies in the development, implementation, and maintenance of effective food safety programming for more than 20 years.

“We are enthusiastic about having the talented team at Food Technology Consulting join us and welcome them to our network,” said Sébastien Moulard, President of Mérieux NutriSciences, North America. “This acquisition supports our position as a major player in the consulting market and strengthens our presence in Canada.”

FDA logo

FDA Announces Upcoming Webinars on Food Safety Culture and “Healthy” Food Labeling

By Food Safety Tech Staff
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The FDA has announced two upcoming webinars for food manufacturers and industry stakeholders. On Friday, October 21, 2022, at 1:00 pm ET, the FDA will provide an overview of its proposed rule to update the definition of “healthy” nutrient content claims for food products. The “healthy” claim acts as a quick signal on food package labels to identify foods that will help consumers build healthy eating patterns.

The FDA has proposed changes to the definition of “healthy” to align with current nutrition science, the Dietary Guidelines for Americans, 2020-2025 and the updated Nutrition Facts label. The guidance also includes the agency’s intent to exercise enforcement discretion with respect to the implied nutrient content claim “healthy” for foods that have a fat profile of predominantly monounsaturated and polyunsaturated fats, but do not meet the regulatory definition of “low fat,” and on foods that contain at least 10% of the daily value (DV) per reference amount customarily consumed of potassium or vitamin D.

Speakers include:

  • Janesia Robbs, Communications and Public Engagement Staff, FDA CFSAN
  • Dr. Claudine Kavanaugh, Director, Office of Nutrition and Food Labeling (ONFL), FDA CFSAN
  • Dr. Sarah Gebauer, Nutritionist, Nutrition Science Review Branch, ONFL, FDA CFSAN
  • Vincent DeJesus, Nutritionist, Nutrition Assessment & Evaluation Branch, ONFL, FDA CFSAN

Registration is required. Register here.

On Wednesday, October 26, from 12:00 pm to 1:00 pm ET, the FDA and Stop Foodborne Illness, a nonprofit public health organization, will be host their fifth collaborative webinar, titled “Rewards and Recognition Programs.” Guest speakers will share their experiences in establishing rewards programs that drive positive food safety culture. Speakers include:

  • Shawn Fear, Director of Quality, Conagra Brands
  • Danielle Richardson, Director of Food Safety, Conagra Brands
  • Lone Jespersen, Principal and Founder, Cultivate, SA
  • Donald Prater, Associate Commissioner for Imported Food Safety, FDA
  • Conrad Choiniere, PhD, Director of the Office of Analytics and Outreach, FDA Center for Food Safety and Applied Nutrition (CFSAN)
  • Vanessa Coffman, Director, Alliance to Stop Foodborne Illness, Stop Foodborne Illness

Those who would like to attend the webinar can register here.

 

Food Safety Survey
Food Safety Culture Club

Global Food Safety Survey Reveals Challenges and Opportunities in Employee Training Practices

By Food Safety Tech Staff
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Food Safety Survey

Intertek Alchemy, which offers training for manufacturing and food processing industries, has released the findings of its seventh annual Global Food Safety Training Survey, developed to assess food safety training practices

More than 2,000 industry professionals representing more than 3,000 food production facilities worldwide responded to the survey. Their responses highlighted some of the significant challenges and contradictions of current food safety training practices, and provided insight into strategies to help overcome these challenges.

For example, 88% of respondents believe that their companies provide adequate levels of food safety training to drive consistent and appropriate food safety behaviors. Yet only 40% of their employees follow food safety programs on the manufacturing floor.

Additional key findings from the survey include:

  • 81% of respondents agreed that their companies understand what it takes to build and sustain a strong food safety culture, and 40% of companies use a food safety culture audit/assessment to measure sustained food safety behaviors. But, only 22% of respondents strongly agree that their employees have the authority to take action when food safety is compromised.
  • 80% of respondents believe they would be more productive if their employees consistently adhered to their training programs. However, only 19% of companies are increasing their budget for food safety training and only 18% plan to add new training technologies next year.

When looking at practices that improve food safety outcomes, responses revealed that:

  • Tailoring training to specific job roles increases the likelihood from 22% to 82% that a frontline employee will halt production when necessary to prevent a food safety incident
  • Highly motivated employees are over two times more likely to consistently adhere to food safety protocols on the floor.
  • 78% of companies with a mature upskilling programs reported having highly motivated employees, compared to 43% for companies without an upskilling program.

When asked to share, “What are you organization’s biggest food safety training challenges?” nearly 50% cited scheduling time for training, followed by staff turnover and bad practices or misinformation passed from one employee to another.

One of the most significant changes in this year’s survey was how food safety training is delivered. The use of e-learning tools nearly doubled in the past two years (37% in 2020 to 63% in 2022).

“This year’s Global Food Safety Training Report presents some eye-catching findings, providing a comprehensive look into what food manufacturers can do to improve food safety training outcomes,” said Intertek Alchemy President Darrin Harkness. “We’re proud to sponsor the research that provides clear, data-driven answers on how they can make their food safety programs even stronger. Together we can work to ensure a safe and sustainable global food supply with a shared goal of reducing foodborne illnesses and eliminating costly recalls.”

The Global Food Safety Training Survey is sponsored by Intertek Alchemy and Campden BRI, in partnership with BRCGS, BSI, Cultivate, SGS, Safe Quality Food Institute and TSI.

A complimentary copy of the research paper, “Why Some Training Programs Succeed Where Others Fail,” is available for download here.

 

 

 

Food prep gloves

Mitigating Listeria Monocytogenes Risks in the Retail Food Environment

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Food prep gloves

Listeria monocytogenes is a ubiquitous pathogen with a high mortality rate that can become persistent in the retail food environment, says Janet Buffer, MPH, of the Center for Foodborne Illness Research and Prevention, Ohio State University. During her presentation “Listeria monocytogenes and sanitation in the retail environment,” at the “Food Safety Hazards Series” virtual event, she discussed areas in retail food service environments most likely to harbor the pathogen as well as the best-proven methods to reduce the prevalence of listeria in your facility.

View the full “Food Safety Tech Hazards Series: Listeria” virtual conference on demand.

Areas that are more likely to harbor listeria monocytogenes in the retail food environment include:

  • Cracks and crevices in the floor
  • The floor/wall juncture, especially under sinks
  • On touchpoints of cooler handles and deli slicers
  • In front of deep fryers
  • In front of deli slicers and on slicer blades
  • Drains
  • Sink interiors
  • Areas where raw chicken is stored or transported

“Listeria monocytogenes is hardy. It tolerates salt, grows in cold environments and is moderately resistant to acids,” said Buffer. “It is also ubiquitous. We find it in soil, water, silage, manure and sewage. We bring it in on our shoes. We can carry it on our clothes, and it can become a persistent pathogen in our retail spaces.”

A recent study by Briana C. Britton, et al, published in Food Control Journal, identified the most effective sanitation and customer service strategies correlated with lower listeria prevalence in retail delicatessens. These include:

  • When the deli is cleaned two-to-three hours/day
  • Changing gloves after touching nonfood surfaces
  • Keeping sanitation records
  • Using foam to clean and sanitize

“All chemicals work and all work very well,” said Buffer. “But, they must be used at the correct concentrations and they will require some elbow grease.”

Inga Hansen, Managing Editor
Biros' Blog

Innovative Publishing Names Inga Hansen Managing Editor of Food Safety Tech

By Food Safety Tech Staff
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Inga Hansen, Managing Editor

Inga Hansen is the new managing editor of Food Safety Tech. She has more than 20 years’ experience in business-to-business healthcare media. Inga previously served as executive editor of MedEsthetics magazine and associate editor of Dialysis & Transplantation.

“Inga will be a strong addition to our team and will be responsible for growing our delivery of original in-depth reporting on important industry issues, helping curate content for our virtual and live conferences, develop and expand our Advisory Board and expand our reach on social media,” says Rick Biros, president and publisher of Innovative Publishing.

“The safety and integrity of our food from farm to table is vital to our communities. Rick Biros and Food Safety Tech have been integral resources for the professionals who grow, produce, package, serve and regulate our food. I am excited to help continue Food Safety Tech’s mission in providing the knowledge, education and forums for collaboration that support their work,” said Hansen.

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

Baby Bottle

OIG To Audit FDA Over Infant Formula Response

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Baby Bottle

The U.S. Department of Health and Human Services, Office of the Inspector General (OIG) has announced an audit of the FDA over its actions regarding the Abbott infant formula recall. The audit, announced on June 2, will “determine whether FDA followed the inspections and recall process for infant formula in accordance with Federal requirements.”

The OIG is specifically examining the FDA’s actions leading up to the infant formula recall at the Abbott facility in February 2022 to determine whether FDA followed applicable policies and procedures related to conducting inspections of the manufacturing facility and overseeing Abbott’s initiation of the infant formula recall.

The FDA released a timeline of its infant formula-related activities, showing that inspectors first became aware of issues including standing water and inadequate handwashing during a routine inspection at Abbott Nutrition’s Sturgis, Michigan, facility in September 2021—the same month that the FDA received the first consumer complaint report of Cronobacter illness in an infant from the Minnesota Department of Health.

One key area of frustration during Congressional hearings in May was the delay of action on a whistleblower report filed with the FDA Detroit District Office in October 2021. The complaint was not reviewed by FDA leadership until February 2002, “due to an isolated failure in FDA’s mailroom, likely due to COVID-19 staffing issues,” according to the FDA.

Additional inspections of the facility between January and March 2022 found “significant, fundamental sanitation, building and equipment issues.” Swabs taken during the inspections revealed six confirmed samples of Cronobacter. These findings led Abbott, on the recommendation of the FDA, to voluntarily cease production at the facility and recall potentially contaminated products. The contaminated formula has been linked to four hospitalizations and two deaths.

The OIG audit is scheduled to be completed in 2023.