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From: Food Quality & Safety Magazine, October/November 2010
There have been positive, negative changes associated with COOL
Dan Rowe, product manager at JustFoodERP, suggests that since country of origin labeling (COOL) went into effect, “sales, purchase, and manufacturing documents have designated COOL requirements ensuring that the inventory transaction associated with the shipment, receipt, consumption, and output conform to that COOL.”
Analytical tools can help spot subpar oils
Notice was given in the April 28, 2010, Federal Register that on October 25, 2010, revised U.S. standards for grades of olive oil and olive-pomace oil will become effective, replacing the first edition of the U.S. grade standards, which have been in force since March 22, 1948.
The FDA has a number of regulations specific to bottled water
Michigan had an arsenic groundwater scare; children in Queens, New York, were hospitalized after drinking contaminated water at their school; Boston experienced a widespread boil alert that affected more than two million people; and residents in Caledonia, Wisconsin, went without access to public water for over a year due to a groundwater contamination caused by molybdenum, a dissolved metal that occurs naturally in the Earth’s crust and is one of the byproducts of coal ash. These are just a few of...
Stakes are high when relying on a lab for analytical services
Selecting a third party analytical laboratory is difficult. The stakes are high when you rely on a third party for analytical results. Accordingly, this choice should be heavily supported by your organization. There are seven key factors to consider when selecting the appropriate third-party laboratory…
An enterprise-wide process is key
Tightly regulated businesses, such as food and beverage manufacturers, are experiencing struggles between opposing forces—supply chain efficiency and supplier quality. The key issue is the detachment of the board, which drives product life cycles for optimum profitability, from the quality managers, who are looking to enforce strict procedures to ensure product quality.
Fed budget backs up safety talk
The Institute of Medicine (IOM) report Enhancing Food Safety: The Role of the Food and Drug Administration, released on June 8, criticized the U.S. Food and Drug Administration’s (FDA) approach to food safety. The report recommended that the FDA take a proactive approach by relying on prevention and surveillance rather than continuing its current reactive approach to address potential failures in ensuring the safety of the nation’s food supply.
Institute of Medicine report sparks calls for reform
On June 8, the Institute of Medicine (IOM) published a report on the U.S. Food and Drug Administration’s (FDA) role in ensuring the safety of the American food supply. In response to criticism leveled by both food safety experts and the public, Congress had commissioned the IOM to examine gaps in the current food safety system and to identify the tools needed to improve food safety.
Over 60 years, CIP has become an industry mainstay
Pete Fernholz remembers the days when his dad, who worked at a milk plant for 40 years, had to help take apart a milk processing system and clean it with tubular brushes. It was a costly and time-consuming step in the process of trying to assure sanitized milk. Nowadays, closed-loop systems use clean-in-place (CIP) technology, which allows pipes and other production components to be cleaned automatically with less human intervention, reducing cleaning time, costs, and possible contamination events.
Training Center Opens at Florida State College at Jacksonville
In October, food safety history was made with the opening of the Eurofins Analytical Testing Center located at the Institute for Food Safety on the downtown campus of Florida State College.
‘Impostors’ and ‘interlopers’ sow confusion
Organic foods have moved from the margins of the U.S. food industry to the mainstream. Nearly 90% of all retail food stores now sell organically produced items. Natural food retailers, such as Whole Foods Market, with 270 stores nationwide, have proliferated since the first Whole Foods opened in Austin, Texas, in 1980. Organic food is a big business, with sales expected to reach $27 billion this year. While still small compared to the overall $670 billion market, organic food has been the fastest-growing...
Industry shares similar concerns
A new study by Michigan State University’s Product Center for Agriculture and Natural Resources tracks emerging concerns about food safety among consumers. For the study, “Food Safety Certification: A Study of Food Safety in the U.S. Supply Chain,” more than 400 consumers and 75 food companies were surveyed. DNV, a provider of food safety certification services, sponsored the study.
Report finds improvement, but some are skeptical
Five of the countries from which the U.S. receives the lion’s share of its produce imports have taken significant steps to modernize their food safety systems over the past several years, according to a report released in late September by the Produce Safety Project at Georgetown University in Washington, D.C.
Students turn yogurt into mayonnaise
Like turning lead into gold, making mayonnaise out of yogurt has presented scientists with some challenges. But unlike alchemists of old who failed to achieve transmutation, Utah State University doctoral candidates Subash Shrestha and Ranjeeta Wadhwani prevailed in their quest to produce a tasty, dairy-based sandwich spread. Their achievement netted them a $10,000 prize in the New Product Development Competition at the Idaho Milk Processors Association’s annual conference, held August 11-13 in Sun...
I am writing this letter on November 3, one day after the GOP’s massive gains in the midterm election, in which they were projected to gain at least 60 seats in the House. That’s the biggest gain by any major party since 1948.