today's food safety hot topics explored
TRANSCRIPT
Today’s Food Safety Hot TopicsExplored7.15.11
Tweet about what you learn using #NACUFS2011 and @Avendra.
Agenda
o Panel Introductions
o Buying Local
o Recalls
o Natural Disasters
o Food Safety Modernization Act
o Nutrition Labeling & Allergies
o Traceability
o Training
o Best Practices & Resources
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Introducing the PanelEd Thompson
o Vice President of Quality Assurance, Avendra
Debbie Sherman
o Unit Manager Retail Operations, Texas A&M University
Geno Stille
o President, Genes Greens
Joseph Williams
o Director, National Accounts, Glazier Foods
Linda Collins
o Consumer Safety Officer (Retail Program Specialist), FDA
Tom Chestnut
o Vice President Supply Chain Food Safety & Quality, National Sanitation Foundation (NSF)
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Ensuring the Safety of Local Suppliers
With more and more schools buying local, it’s important to remember local doesn’t always mean safe. o Do your research, ask questions and know your
source
o Ask for accredited food safety certification
o Pay special attention to high risk items like leafy greens
o If your campus is has a farm and intends to serve it’s produce to students, be sure it has been audited by a 3rd party and received certification
o Find groups in your area for support and resources
• e.g. Texas Produce Association#NACUFS2011 / @Avendra
Where do you get your recall information?
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• On Campus Risk Management• FoodTrack• CFIA• notified by department• News
• media• National News• ADA through dietitian• news reports• news programs
Source: Recall InfoLink
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Where You Should Get Your Recall Information
Recall information should come directly from your suppliers. Make sure you have a recall process set-up with all suppliers to ensure you are informed before it’s too late.
Other good resources include:o The FDA
o The USDA
If you are getting your recall information from the news or media, it’s too late.
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Natural Disasters & Their Impact
Natural disasters can have a huge impact on your supply chain no matter where they occur in the world.
Some examples:o Hurricanes
o Fires in Mexico
o Flooding in the mid-west
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Be aware of your sources and have an emergency preparedness plan in place.
Food Safety Modernization Act
The FDA Food Safety Modernization Act (FSMA) was signed into law by President Obama on January 4th, 2011. It aims to ensure the U.S. food supply is safe by shifting the focus of federal regulators from responding to contamination to preventing it.http://www.fda.gov/Food/FoodSafety/FSMA/default.htm
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75% of the FSMA deals with documenting processes and inventory; and it has implications for both food safety and food security. Source: Packing Digest
Nutrition Labeling & Food Allergies
There are many foods and food ingredients to which some individuals may have some degree of intolerance or possible allergic reaction. That is why complete labeling is so critically important. o Food labeling is required for most prepared foods,
such as breads, cereals, canned and frozen foods, snacks, desserts, drinks, etc.
o Nutrition labeling for raw produce (fruits and vegetables) and fish is voluntary. Source: FDA website
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Speak to your suppliers about their labeling capabilities. Many are now providing this information online.
TraceabilityThe term traceability refers to the recording, through means of barcodes or RFID tags, all movement of product and steps within the production process. o One of the key reasons this is such a critical point is
in instances where an issue of contamination arises, and a recall is required. Where traceability has been closely adhered to, it is possible to identify, by precise date/time & exact location which goods must be recalled, and which are safe, potentially saving millions of dollars in the recall process.
Many industries and companies are collaborating to improve the traceability of their products. o GS1 offers traceability standards and support their
implementation to enhance companies’ business processes and to address today’s challenges.
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Training
Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness. o The ServSafe Food Handler Program is a complete
solution that delivers consistent food safety training to employees. The program covers five key areas:• Basic Food Safety • Personal Hygiene • Cross-contamination & Allergens • Time & Temperature • Cleaning & Sanitation
o September is National Food Safety Education Month, an annual campaign to heighten the awareness about the importance of food safety education. Each year, they offer training activities, posters, and more.
o For training in Spanish, check out the FDA resources en Espanol. #NACUFS2011 / @Avendra
Best Practices & Resources
For more information visit:o The U.S. Department of Agriculture
o The U.S. Food and Drug Administration
o American Meat Institute
o United Fresh Produce Association
o Produce Marketing Association
o Food Marketing Institute
o USDA Agricultural Marketing Service
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Any More Questions?
We hope this information was helpful. If you would like a copy of this presentation, please email [email protected].
Thank You
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