FoodHACCP Newsletter

Food Safety Job Openings

05/18. Food Safety & Env Serv Program Mgr – Phoenix, AZ
05/18. QA Manager (Deciduous) - Sanger, CA
05/18. Food Safety & Qual Tech II - Eagle Grove, IA
05/16. Food Safety Technician - Oakwood, GA
05/16. Quality Assurance Supervisor - Lawrence, KS
05/16. QA Manager - Addison, IL
05/14. Food Safety Coordinator - Fort Valley, GA
05/14. Food Sfty & Brand Std Spec - State College, PA
05/14. Food Safety & QA Coordinator – Florida

05/21 2018 ISSUE:809


Source :
By (May 21, 2018)
The Brewers Association (BA), in collaboration with the Master Brewers Association of the Americas (MBAA) has published Brewers’ Responsibilities and Obligations under the U.S. Food Safety Modernization Act (FSMA).
Using a “frequently asked questions” format, the Brewers Responsibilities and Obligations under the Food Safety Modernization Act clearly defines which portions of FSMA applies to breweries and provides references to relevant Code of Federal Regulations (CFR) and FDA Final Rules. Answers to common questions about compliance are provided along with links to resources that can provide additional information and support.
FSMA was signed in to law on January 4, 2011. Designed to ensure the safety of the U.S. food supply, FSMA, for the first time, brought breweries under direct regulation of the U.S. Food and Drug Administration (FDA).
The FDA subsequently went through several periods of rule-making where details of compliance where finalized. FSMA specifically defines alcoholic beverages, including beer, as food. While manufacturers of alcoholic beverages need to comply with final rules, certain exemptions apply for specific types of businesses, including breweries.
Brewers Responsibilities and Obligations under the Food Safety Modernization Act was created by a working group of individuals from the BA Quality Subcommittee and the MBAA Food Safety Committee. The resources represents a collaboration subject matter experts from many different fields and publication also represents significant collaboration between the Brewer Association and the Master Brewers Association of the Americas. Thanks to Tatiana Lorca, Brian Wiersema, Jamie Floyd, Jason Bolton, Jason McCann, Jason Perkins, Jason McCann, Doug Hindman and Damon Scott for their contributions to this project.

Think food safety when having a picnic
Source :
By UHS (May 20, 2018)
Picnic season is just around the corner, so it's time to think food safety.  Whether your gathering will be steps from your kitchen - on your porch or in your backyard - or an excursion to a park or beach, be sure you know the guidelines for keeping food safe for consumption.  Regardless of your destination, some basics apply across the board.
During the summer, the rate of food-borne illness, commonly known as food poisoning, jumps significantly, due to high temperatures and the increased amount of outdoor dining. Be sure to follow safety recommendations related to food preparation and storage to reduce your risk of a visit to the emergency room this summer.
Here are some tips and recommendations from UHS and the Food and Drug Administration:
Thaw and marinate meat in the refrigerator, not on the counter. Don’t place cooked meat – burgers, hot dogs, chicken, etc. – back on the same plate as the raw meat. Bacteria such as salmonella or e. coli can be present in raw meat and its juices, and can make you sick if cooked meat bathes in them. Take a second plate out to the barbecue grill for the finished product.
Be sure meat is thoroughly cooked to an internal temperature of 165 degrees F.  Meat thermometers are inexpensive and readily available at grocery stores. And if you clean your grill with a bristle brush, the FDA recommends checking for any bristles in grilled foods before serving.
Keep hot foods hot and cold foods cold. To keep things fresh, refrigerate food after it’s been out for an hour. Set bowls or containers of especially vulnerable dairy- or mayonnaise-based dishes, such as rice pudding or macaroni salad, into a bowl of ice on your serving table to keep them at peak freshness. Err on the side of caution if you’re unsure how long a hot or cold dish has been sitting out: when in doubt, throw it out.
Outdoors at a park, beach or similar venue, make sure you have washed fruits and vegetables ahead of time so that they’re ready for use as soon as you arrive.
Transport raw meats in their own cooler or package them well to ensure juices don’t leak onto other foods. Keep beverages in a separate cooler so repeated opening for drinks doesn’t impact food- storage temperature. Coolers should be kept at 40 degrees F or below to ensure the stability of the food inside.
Wash your hands before beginning food prep and after touching raw meat – take a jug of water with you if you’re unsure about handwashing facilities at your venue.
Unpack the cooler as soon as you get home to ensure any leftover goodies remain edible.
For more information, visit the FDA’s website,, or stop by UHS Stay Healthy at the Oakdale Mall.

Cargill survey finds grillers are food safety conscious
Source :
By NEWS DESK (MAY 18, 2018)
Cargill’s Feed 4 Thought Grilling Survey of 1,000 adults in the United States found consumers “somewhat savvy about food issues” with “room for even more care in this area.”
The outdoor grilling season kicks off during Memorial Day in most parts of the country and Cargill’s Food 4 Thought Survey found food safety was “an influencing factor” for one in five grillers. Over one-third of respondents said they read labels on food packaging for food safety instructions.
A majority also said they plan to grill meat to proper temperatures, follow safe food handling procedures, and check the appearance of meat in the store.
More than 94 percent of the grillers say they trust the meat they purchase is safe for their outdoor cooking needs. More than three-quarters of the respondents said they think producers take enough steps to ensure meat safety.
Grillers in the survey said they believe animal health and diet have an impact on the safety of meat. The Cargill survey found 87 percent of backyard grillers think an animal’s diet can have a positive effect on meat safety. More than 90 percent believe it can have a positive impact on meat quality.
Over three-quarters of grillers believe strengthening an animal’s immune system has a positive effect on meat safety. And over three-quarters think food safety practices start on the farm with what the animals eat.
Three out of four consumers plan to grill or barbecue meat during the upcoming season. Steaks are the top grilling choice, followed by hamburgers, chicken and pork chops.
Most plan to grill out once or twice a week and, among the generations, both Millennial, and Gen-Xers now report grilling out more often than Baby Boomers.
Survey respondents said quality, price and taste are all higher priorities than food safety when they make decisions about purchasing and grilling meat. Food safety is more important to consumers than so-called “food values” including such considerations as grass-fed, antibiotic free, and organic and also nutritional concerns.
After steaks, there are some regional differences, according to the survey. Midwesterners are partial to hamburgers while people in the Northeast prefer chicken.



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Global Food Safety Testing Market Expected to Grow at a CAGR of 7.2% from 2016 to 2021
Source :
By prnewswire (May 16, 2018)
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The need for food safety dates back to the days of the industrial revolution when the food industry was highly unregulated. The concern still persists but the industry is now a regulated one across the globe.
The rising concerns about the food-borne illness, due to contamination of food with pathogens and other detrimental elements, has led to continuous evolution of the food safety tests at different levels.
As per the data by Academy of Nutrition and Dietetics (U.S.), each year approximately 1 out of 6 Americans (48 million people) fall ill, 128,000 are hospitalized, and 3,000 die from foodborne diseases. Also, global concerns and ongoing incidences regarding genetically modified foods, chemical residues, and other similar issues in foods, had a major impact on the policy-making process in different countries.
The globalization in the food industry is the major challenge in the food safety testing market. Different regional regulations and oversight between countries could result in supply chain uncertainty and will also affect the food safety testing industry.
The report is a compilation of the different segments of the global food safety testing market, including market breakdown by the contaminant, technology, food tested and different geographical areas. Herein, the revenue generated from the different contaminant, namely, pathogen, GMO testing, pesticides, toxins and others; technology, namely rapid and traditional; and food tested, namely meat & poultry, processed food, dairy products, fruits & vegetables and others are tracked to calculate the overall market size.
While highlighting the key driving and restraining forces for this market, the report also provides a detailed summary of the market. It also includes the key participants involved in the manufacturing and distribution of these products.
The report answers the following questions about the global food safety testing market:
• What was the size, in terms of value ($million) of the food safety testing market in 2016, and what will be the growth rate during the forecast period, 2017-2021?
• What are different contaminant mostly present in the food tested and development initiatives undertaken by the key players in the food safety testing market?
• What was the revenue generation of food safety testing for different technologies in 2016 and what is their growth prospect?
• What is the market size of different food tested, in terms of value and their respective growth prospects and key developments?
• What is the food safety testing market size for different regions, on the basis of various types of technologies and contaminants?
• What are the key trends and opportunities in the market, pertaining to countries included in different geographical regions?
• How attractive is the market for different stakeholders present in the industry by analyzing the futuristic scenario of food safety testing?
• What are the major driving forces that tend to increase the demand for food safety testing during the forecast period?
• What are the major challenges inhibiting the growth of the global food safety testing market?
• What kind of new strategies is being adopted by the existing market players to make a mark in the industry?
• What is the competitive strength of the key players in the food safety testing market by market share analysis?
• Who are the key players in the food safety testing market, along with their detailed analysis and profiles (including company snapshots, their financials, key products & services, and SWOT analysis)?
The report puts special emphasis on the market share of the leading companies in the food safety testing market, owing to the changing paradigms in the industry.
The report further includes a thorough analysis of the impact of the five major forces to understand the overall attractiveness of the industry. The report also focuses on the key developments and investments made in the food safety testing market by the players.
The commonly used strategy adopted by the key players to enhance their geographical presence is mergers & acquisition, followed by new product launch. Moreover, the company profiles section highlights significant information about the key companies involved, along with their financial positions, key strategies & developmental activities since the past few years.
Further, the report includes an exhaustive analysis of the geographical split into North America, Europe, Asia-Pacific (APAC), and Rest of the World (RoW). Each geography details the individual push and pull forces in addition to the key players from that region. The prominent players operating in the global food safety testing market are SGS SA, Eurofins Scientific, Intertek Group plc., Bureau Veritas SA , ALS Limited, Mérieux NutriSciences, AsureQuality Ltd, Microbac Laboratories, Inc., Genetic ID NA, Inc., and Laboratory Corporation of America Holdings, among others.
Executive Summary
The need for food safety dates back to the days of the industrial revolution when the food industry was highly unregulated. The concern still persists but the industry is now a regulated one across the globe.
The rising concerns about the food-borne illness, due to contamination of food with pathogens and other detrimental elements, has led to continuous evolution of the food safety tests at different levels. As per the data by Academy of Nutrition and Dietetics (U.S.), each year approximately 1 out of 6 Americans (48 million people) fall ill, 128,000 are hospitalized, and 3,000 die from foodborne diseases. Also, global concerns and ongoing incidences regarding genetically modified foods, chemical residues, and other similar issues in foods, had a major impact on the policy-making process in different countries.
Also, the food & beverage industry continuously strive to strike a balance between providing both high quality products which are safe for consumer consumption and also have a longer shelf life with low amount of preservatives. Striking this balance is not easy due to the high sugar levels of some of the food products which makes them prone to yeast and mold. Food-borne illness outbreaks are occurring even in foods such as fruit juices, fresh produce, which were previously not considered prone to the attacks of harmful elements.
Food safety testing is basically infection and contamination testing in the food production chain to help make sure that food quality and wholesomeness is maintained. As the global food supply increases, the need to strengthen food safety testing systems across the globe is becoming more important. The demand for food safety testing is rising because of the changing food habits, mass catering and globalization of the food supply.
Identifying this current demand of food safety, companies across the globe are relentlessly putting in efforts to provide safety to the food they are manufacturing or supplying. The market involves companies which provide solutions for the detection of contaminants, companies which outsource the food products for testing to the laboratories, and the companies which have their own in-house food testing facilities.
Food safety testing is becoming more common and faster with each passing day. It is estimated that the market will grow at a CAGR of 7.2% from 2016-2021. Food poisoning outbreaks and stringent regulations are supporting the growth of the food safety testing market globally.
The technologies that are being widely used for the testing system include PCR based technique, immunoassay, ELISA, rapid culture detection, biosensors and others. New tests such as gluten sensitivities, intolerance, food fraud, pathogen detection, pesticides, and antibiotics, among others, are also being introduced.
These technologies are witnessing an increase in the usage by the manufacturers and the laboratories because of their faster detection feature which in turn helps in lower food recalls leading to longer shelf life of the food products.
The globalization in the food industry is the major challenge in the food safety testing market. Different regional regulations and oversight between countries could result in supply chain uncertainties and will also affect the food safety testing industry.
As food safety testing becomes more accurate, new technologies might detect contamination that older systems may have missed. But if manufacturers continue employing these testing technologies and fix the safety issues they detect along the food supply chains, recall instances could decline over time.
The growth of this market is driven by certain other factors such as:
• Increasing outbreaks in foodborne illness
• Stringent regulations
• Improved food recalls
However, there are certain challenges that are inhibiting the overall growth for the food safety testing market:
• Cost of food safety testing
The food safety testing market is expected to grow at a CAGR of 7.5% from 2016 to 2021. This growth is attributed to the rising outbreak of foodborne illness, advancements in using the latest technology for the food safety testing, stringent regulations, and globalization of food supply.
Extensive growth in the market is driven by the rising awareness among the consumers about the usage of safe food products along with the need to protect the environment. Further, the rising concerns over global food security and sustainability have led to extensive investments by the governments across the globe. The key players in the global food safety testing market are focusing upon gaining more attention from the consumers by working upon different patterns of testing, enhancing their products to provide better tests.
The trends of the food safety testing market vary with different geographical regions. The food safety testing market holds a prominent share in various countries of North America, Europe, Asia-Pacific (APAC) and Rest of the World (RoW). Presently, North America is at the forefront of the food safety testing market, with high penetration in the countries such as the U.S., Canada and Mexico. However, during the forecast period, the Asia Pacific region is projected to display the fastest market growth from 2016 to 2021. The region presents immense scope for market development, owing to the increasing urban population size, and favorable investments by the government, among others.
Competitive Landscape
The competitive landscape for the food safety testing market demonstrates an inclination towards companies adopting strategies such as product launch and development, and partnerships and collaborations. The major established players in the market are focusing on product launches and developments to introduce new technologies or developing further on the existing product portfolio.
SGS SA, Eurofins Scientific, Intertek Group plc., Bureau Veritas SA, ALS Limited, Mérieux NutriSciences, AsureQuality Ltd, Microbac Laboratories, Inc., Genetic ID NA, Inc., and Laboratory Corporation of America Holdings, among others, are some of the prominent players in the food safety testing market. The market has presence of a large number of small-sized to medium-sized companies that compete with each other and the large enterprises.
The key players operating in this market have ramped up their merger & acquisition strategy over the recent years, in order to generate public awareness about their existing and new products and technologies, and to compete with the competitors' product portfolio. This has been the most widely adopted strategy by the players in this market.
For instance, in November, 2017 Eurofins Scientific acquired Spectro Analytical Labs Ltd. ("Spectro") to expand their testing services in India.
New product launches have also been significantly employed for expansion in the food safety testing market. With the increasing growth in the global market, companies operating in this industry are compelled to come up with collaborative strategies in order to sustain in the intensely competitive market.
For instance, October, 2017 Bio rad laboratories Inc. launched iQ-Check Enterobacteriaceae PCR detection kit which is a sensitive and rapid alternative to traditional detection methods. Whereas in November, 2016 3M launched 3MTM Molecular Detection Assay 2-Cronobacter to enhance its molecular detection system pathogen testing platform.
Moreover, extensive R&D activities and appropriate regulatory environments are also a prerequisite for the sustained growth of this market. Various government and private research institutes, and favorable trade policies are putting in substantial efforts to identify the benefits of these food safety testing services for augmenting the global food production. The need for sustainable farming techniques is necessary to bridge the demand & supply gap along with attaining sustainability in the production.
Countries Covered
• U.S.
• North America
• Canada
• Mexico
• Europe
• Germany
• France
• U.K.
• Netherlands
• Italy
• Spain
• Poland
• Rest of the Europe
• Asia-Pacific
• China
• Japan
• India
• Thailand
• Malaysia
• RoW
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Meat Lobbying Group Argues for USDA Regulation of “Clean Meat”
Source :
By Staff (May 16, 2018)
Meat Lobbying Group Argues for USDA Regulation of “Clean Meat”
The U.S. Cattlemen’s Association (USCA) has filed a federal petition with the U.S. Department of Agriculture (USDA) in an attempt to keep some meat producers from referring to their products as “meat.” What these producers make is actually known as “clean meat.” Clean meat is meat that is grown by way of technology and animal cells instead of traditional animal slaughter. USCA’s petition to the USDA is somewhat groundbreaking as the group usually tends to oppose any regulation involving meat production.
In addition to banning the use of the term “meat,” USCA would like USDA to be the only agency regulating the small producers that make clean meat. This would mean that the U.S. Food and Drug Administration (FDA) would not be involved in overseeing clean meat. USCA is likely requesting USDA’s supervision of clean meat to keep it from gaining ground and eventually overpowering conventional meat. The FDA, on the other hand, may be more open to the possibilities surrounding clean meat, which USCA probably believes would hurt their industry.
Despite success getting their request added to a draft agriculture bill, some representatives are not sold on allowing USDA to solely and autonomously regulate clean meat, saying that there is not enough known about clean meat to say whether or not its production methods are safe.
See USCA’s petition submitted to the USDA’s Food Safety and Inspection Service.

Touchdowns and toilet bowls
Source :
Editor’s note: This is 2018 winner of the “Publisher’s Award” for essays written as part of a food safety litigation class at the University of Arkansas Law School. The course is taught by Bill Marler and Denis Stearns of the Seattle law firm MarlerClark LLP.
When you think about high school football, you think about the crowd, the players, the cheerleaders, and the atmosphere that is involved with high school football. What you don’t think about it what it takes to feed those teams and where that food comes from. I was fortunate enough to play high school football at one of the biggest schools in the state of Louisiana.
One perk of being at a big school is that our football booster club was really big, and was always taking great care of the players including feeding us our pregame meals. At the end of the school day on game days we would always get out of class early to go to the pep rallies, and from there we went straight to our pregame meal. Usually this meal usually consisted of  something hearty and nutritious. Members of the booster club would have the meals catered in by restaurants and other places. The meals were usually pretty good and everyone enjoyed them. There is, however, one meal I will never forget.
That meal is chicken and dumplings. Usually when you think about chicken and dumplings you think about probably one of the best comfort foods your mother or grandmother made while you were growing up. However, this batch of chicken and dumplings had something other than comfort in mind. In fact, it was quite the opposite actually.
After eating our pregame meal, we loaded up our equipment on the buses and made the one-hour drive south to play one of our district opponents. Everything went great; we got the win and then we headed back home, as we always did. I got home, got in my comfy bed and went to sleep. I intended to wake up the next morning and get ready to go to school.
Instead, I woke up to my stomach telling me to run to the restroom. I did. And then I spent the rest of the evening on that porcelain throne, sleeping part of the time and pondering what I could have possibly done wrong to deserve this fresh hell that was taking place in my body at the time.
I woke up the next morning stomach still upset, but I powered through and went to school. Upon getting there I talked to some of my teammates and they informed me that they had a similar experience the night before. At that point we knew something was up. At almost any point in the day you could step out in the hallway and see a football player on their way to the bathroom. As is turns out, not only did the entire team get sick, even the coaches were sick. Practice was cancelled that day and we all got to go home early. 
Now, this unfortunate event could have been a lot worse than it was. No one had to go to the hospital and no one was really sick beyond 48 hours. But I will never forget it. I even still talk to some of my high school buddies and even they haven’t forgotten about it. Even though I didn’t get seriously sick, to this day I still cringe when someone offers chicken and dumplings, and have only eaten it once since. It sounds crazy to think that one seemingly non-serious case of food poisoning ruined this comfort food for me, but it did.
This brings me to my main point. Our brains play an enormous role in the food we like or don’t like, and negative experiences only seem to exacerbate that even more. I’m sure we all know someone who “won’t” eat a food because they have gotten sick from it. And to us it might be silly because the chances of them getting sick again off of the same food prepared in a manner that won’t make them sick are fairly small. For most people when that food is brought up they’ll say no and eat something else without a second thought.
For instance, I have a family friend who ate at a particular restaurant, and ended up getting sick later that same evening. This person became seriously ill. After a few days and doctor visits they finally discovered that they were suffering from a medical condition, and that their illness had nothing to do with the food they ingested that night. That discovery didn’t change a thing in that person’s mind. To this day they still will not eat at that restaurant because they associate their sickness with that restaurant.
It’s really interesting how we link these negative experiences with foods that we ate just before getting very sick or honestly before something bad happens to us. It also seemingly makes a lot of sense not to want to eat the food that you got sick from before. I think, however, it is very possible for people including myself to hack your brain and take that leap to eat that food again.
For me it took almost eight years to take that leap. I really only ate it because I was hungry and there wasn’t another option, but man am I glad I did. The chicken and dumplings I had this go-round were delicious And when I woke up the next morning I felt fine and there were no issues. Having that positive experience really made me second-guess why I hated chicken and dumplings for so long. When you have a negative experience with something do you just write it off and stay away from it? Usually, I like to think most people don’t, but food seems to be an exception to that rule.
Food is so personal for everyone. It is something that can be related to all sorts of experiences. I think it’s fair to say that food is intimate. If we gave up on things after one bad experience we would be missing out on a lot of things. Instead, like the little kid who gets back on their bike after scraping their knee, I think that you should take that leap and try eating the food again that you have such the negative experience with. See if that doesn’t change your mind.
Many people might say something like that is hard to overcome, or may have gotten seriously sick from the food and have sworn to never try it again. For me it was tough to try chicken and dumplings again, but I’m happy I did. It takes a lot of mental work to do something like that. You essentially have to do battle with your own brain. Because after all the only thing that’s keep you from eating that food again is you and your mind.
While this may seem like a hard thing to do, or something that is impossible to do, I believe it’s not that tough. In fact, we do it all the time. When we’re little kids all we want to eat are sweet things, chicken nuggets and french fries. At least, that’s how I was when I was little. I never wanted to eat vegetables, much less green ones. I thought they were disgusting even though I had never tried them. I was the same way with tuna, it smelled and I had never eaten it so I thought it was terrible and didn’t even want to like it.
Then one day my mom made us “chicken helper” my little brother and I licked our plates clean. It wasn’t until after dinner that my mom told us the meat in our dinner was actually tuna and not chicken. I was taken aback, but really enjoyed it. To this day tuna is one of my favorite fish to eat.
Just because you have a negative experience with a food, doesn’t mean you should never eat it again. You just need to get over the mental hump and take that leap. I think that you’ll be glad that you did. While you’re at it try foods that scare you or that you haven’t tried before. Just because you think you won’t like something, doesn’t always mean that is the case!
Chris Hussein
About the author: Chris Hussein grew up in Shreveport, Louisiana. He moved to Fayetteville, Arkansas to pursue his undergraduate degree at the University of Arkansas and earned a Bachelor of Science degree in 2014 with a Hospitality Management major and a Legal Studies minor. He went on to earn his law degree from the University of Arkansas School of Law, serving as Vice-President and Secretary of the Student Bar Association. While in law school, he was a finalist in the 2016 Law Client Counseling Competition, a member of the Board of Advocates, and the 2017 Client Advocacy Competition Chair.
After graduation, Chris was admitted to the Arkansas bar and now serves as a staff attorney at Legal Aid of Arkansas, Inc. while he pursues his LL.M. degree in Agricultural and Food Law at the University of Arkansas School of Law. This summer, Chris will be completing a Practicum with the Walmart Food Safety team at Walmart headquarters, under the supervision of LL.M. Alumna, Amy White, Senior Manager, Food Labeling Regulatory Compliance, Walmart Food Safety & Health.

Scientific advisory appointees continue focus on food safety
Source :
By NEWS DESK (MAY 15, 2018)
Eighteen new members of the National Advisory Committee on Microbiological Criteria for Foods are in place, joining a dozen returning members in the mission to provide science-based advice about food safety to the federal government.
“The committee members represent a diverse group from academia, consumers, the food industry, laboratories, consultants and government agencies, all of which play an important role in providing scientific advice and expertise to USDA on food safety and wholesomeness,” said U.S. Secretary of Agriculture Sonny Perdue in his Monday announcement of the new committee members.
The committee, abbreviated as NACMCF, was established in 1988 by the USDA’s Food Safety and Inspection Service (FSIS), the U.S. Department of Health and Human Services, Food and Drug Administration, Centers for Disease Control and Prevention, the Department of Commerce’s National Marine Fisheries Service, and the U.S. Department of Defense.
It is a discretionary advisory committee that provides impartial scientific advice and peer reviews to food safety agencies on public health issues related to the safety and wholesomeness of domestic, imported and exported foods.
Recently completed NACMCF projects include the following final reports:
“Response to Questions Posed by the Food Safety and Inspection Service Regarding Determination of the most Appropriate Technologies for the Food Safety and Inspection Service to Adopt in Performing Routine and Baseline Microbiological Analyses”
“Parameters for Inoculated Pack/Challenge Study Protocols”
“Assessment of the Food Safety Importance of Mycobacterium avium subspecies paratuberculosis“
New planned subcommittee work areas include:
The study of microbiological criteria as indicators of process control or insanitary conditions; and
Control strategies for reducing foodborne norovirus infections.
The new NACMCF members, appointed to serve two-year terms, are:
Aaron Asmus, Hormel Foods Corporate Services LLC
Peggy Cook, Wheatsheaf Group
DeAnn Davis, Church Brothers Farms
Dr. James Dickson, Iowa State University
Dr. Francisco Diez-Gonzalez, University of Georgia
Dr. Joseph Eifert, Virginia Tech
Dr. Philip Elliott, Kellogg Company
Dr. Wendy McMahon, Silliker Inc.
Dr. Kathleen Glass, University of Wisconsin-Madison
Dr. Lee-Ann Jaykus, North Carolina State University
Ms. Patty Lewandowski, Florida Department of Health
Dr. Angela Melton-Celsa, Uniformed Services University of the Health Sciences
Dr. Haley Oliver, Purdue University
Dr. Jenny Scott, Food and Drug Administration
Dr. Scott Stillwell, Tyson Foods Inc.
Dr. Valentina Trinetta, Kansas State University
Dr. Alissa Wilma, Department of Defense
Dr. Francisco Zagmutt, EpiX Analytics LLC
Reappointed NACMCF members are:
Dr. Gary Acuff, Texas A&M University
Ms. Vanessa Coffman, Consumer Representative
Dr. Carolyn Hovde, University of Idaho
Dr. Mohammad Koohmaraie, IEH Laboratories
Dr. Bala Kottapalli, ConAgra Foods Inc.
Dr. Margie Lee, Virginia Tech
Dr. Evelyne Mbandi, U.S. Department of Agriculture
Dr. Omar Oyarzabal, University of Vermont
Dr. Laurie Post, Diebel Laboratories
Dr. John Ruby, Passport Food Safety Solutions
Angela Ruple, National Oceanic and Atmospheric Administration
Dr. Robert Tauxe, Centers for Disease Control and Prevention

Abu Dhabi Ramadan food safety campaign in second phase
Source :
By Binsal Abdul Kader, Senior Reporter (May 15, 2018)
Inspectors will continue to monitor food storage practices throughout the month
Abu Dhabi: Food safety officials in Abu Dhabi are conducting inspection campaigns in three phases to ensure safety and quality of food during Ramadan, a senior official told Gulf News on Wednesday.
The first-phase inspections focused on the storage of food products at warehouses and outlets during the one week preceding Ramadan and the second phase, which started on Wednesday, will concentrate on quality of foods and services offered by all outlets including restaurants, Thamer Al Qasimi, director of Communications and Community Services Department at Abu Dhabi Food Control Authority (ADFCA), said in an interview.
“Food businesses stock huge quantity of food during the week before Ramadan to meet the increased demand and our inspectors made it sure that all norms on storage were strictly followed,” he said.
He said inspectors will continue to monitor the storage practices throughout the holy month. However, their focus during the second phase of the campaign will be on food handling and related services offered by business that will cater to increased number of customers.
“We will make it sure that food businesses do not dilute the food safety rules during this busy season,” Al Qasimi said.
As chicken and meat consumption go up during this month, inspectors will pay special attention to meat stalls and butcheries.
The third phase of the campaign will begin during the last week of Ramadan with special attention on livestock and meat, along with all aspects of food safety, the official said.
It is illegal to slaughter animals outside the slaughterhouses and strict action will be taken against the violators. Slaughterhouses charge a nominal fee only, which helps prevent contamination of meat. The number of slaughterhouses in the emirate and their capacity have considerably increased in recent years, making it easy for people to access the slaughtering services, Al Qasimi explained.
He said it is common for rumourmongers to create a nuisance during Ramadan every year. “We have already busted many rumours about plastic rice, plastic eggs etc.”
Al Qasimi urged the public not to believe rumours spread on social media and to contact the authority through Abu Dhabi Government Contact Centre (800 555) or the ADFCA’s official accounts on social media, to raise their complaints or concerns.
Food safety tips
1.                                                                       Avoid purchasing food products for the whole month. Weekly shopping will minimise wastage.
2.                                                                       Shop smartly: buy cold food at last; do not mix vegetables and meat, chemical products [like detergents etc.] and foods.
3.                                                                       Wash your hands after shopping as shopping trolleys carry germs
4.                                                                       After shopping, go home straight and store foods in fridge immediately to avoid contamination.
5.                                                                       Read the food label and storage instructions on temperature etc. and store the food accordingly.
6.                                                                       While cooking, heat up to the point that all germs in the food disappear.
7.                                                                       While serving food, avoid using plastic plates.
8.                                                                       Use leftover foods carefully and store them properly.
— Courtesy: ADFCA

Human Fatigue: A Hidden Food Safety Hazard
Source :
By Joe Balas, M.Sc., M.A. (May 15, 2018)
Human Fatigue: A Hidden Food Safety Hazard
Human fatigue is a widespread and more troubling condition than most realize. In a 2017 National Safety Council (NSC) nationwide study on workplace fatigue, 2,010 adults were surveyed varying in industry, age, gender, ethnicity, and geographic regions. The study reported the findings shown in Figure 1.
These results provide an insight to the various ways human fatigue may affect us and, more importantly, its prevalence both on and off the job.

Food safety plays a guardian role in protecting public health for food illness outbreaks. To keep the public safe from food contamination, food safety is regulated by many U.S. agencies that impose strict safety-driven processes applied at different stages throughout the food distribution system.[1] These include inspections, auditing, testing, process manufacturing, packaging, storage, delivery, and preparation. Any chink in the armor can have unwanted or disastrous results (Figure 2).[2]
Food safety, along with most U.S. safety regulatory agencies, does not acknowledge human fatigue as a contributor to human error or workplace injuries or accidents. This is because there are no federal codified, regulatory requirements or enforceable guidelines identifying human fatigue as a safety risk requiring mitigation. Yet, there exists extensive research that has investigated human fatigue’s negative impact on human performance and safety in the workplace in many different industrial settings, to include the U.S. Centers for Disease Control and Prevention (CDC) and the National Institute for Occupational Safety and Health. Regrettably, human fatigue research and its derived benefits remain largely locked away in the academic community. It is this environment that prevents human fatigue from being recognized as a contributor to human error or as a valid safety hazard.
In the meantime, there still remains an important need to inform workers of the risks that human fatigue poses. Why? In the previously cited 2017 NSC study on workplace fatigue, it was reported that 80% (1,608) of the 2,010 surveyed did not understand fatigue and its associated workplace risk factors.[3]
Food safety is a niche occupational community when compared to others such as construction, healthcare, or manufacturing. Because of this, there is very little research on human fatigue in which food safety is a part. Additionally, since there is no regulatory requirement, there are no historical occupational safety data to evaluate human fatigue’s role in human errors, injuries or accidents. Despite these drawbacks, it doesn’t preclude using human fatigue research found in other workforce areas and comparing it to food safety.
Human Fatigue
Human fatigue is not a condition that happens immediately. It begins with a consistent loss of sleep over time. Simply defined, sleep loss is an inability to receive a proper amount and quality of sleep on a regular basis. There are many contributing sources to sleep loss. They include mental or emotional stress, medications, short- or long-term medical conditions, work induced factors (shiftwork, long hours, or weeks), and lifestyle choices. These can exist in combination with others.[4]
The National Sleep Foundation recommends that adults ages 18 through 64 receive at least 7 to 9 hours of sleep per day to become physically rested and mentally alert. Typically, we usually receive less than the recommended amount.
In a study conducted by CDC, about 180,000 workers were surveyed over a 2-year period. Representing different industries, the results show that approximately 38 percent of workers, ages 18–54, received less than 7 hours of sleep per day.[5]
In this same study, it was reported that 40 percent of workers in food preparation and serving-related activities received less than 7 hours of sleep per day.[5]
The Necessity of Sleep
Sleep is a biological necessity. You may be able to go without water or food for days, but you cannot go without sleep for days. Sleep is a time reserved for the body to perform a host of vital physical and mental maintenance functions. Upon completion of sleep, the body produces a fully physically rested and mentally alert person.[4]
When the proper amount or quality of sleep is not obtained, the body responds by sending out a number of different warning signs to alert us that more sleep is needed. These warnings produce noticeable increases and decreases in physical and mental capabilities as well as behavioral changes (Figure 3).
Our View of Sleep
Unfortunately, even when these warning signs are present, we do not place the same importance on sleep as our body does. The thought of making up for lost sleep or establishing a regular sleep schedule is not a priority. This inaccurate view of sleep results in a haphazard sleep pattern and an acceptance of tiredness as being a normal condition.[4]
Safety Hazard? What Hazard?
We rarely think of sleep loss as a food safety hazard or a contributor to human error. Instead, we generally understand safety as a set of processes, rules, or practices of do’s and don’ts. So, sleep loss does not qualify or fit what we know about safety. However, when coming to work tired, sleep loss becomes a legitimate safety hazard. 
Consider this. How many times have you felt fully rested and mentally alert after getting less sleep? Thinking everything is fine, you start your shift only to realize a short time later how tired you really are. You are forgetful, moving slow, and your concentration is hindered. It’s only then that you realize you should have gotten more sleep.
This example shows how very inadequate we are in assessing our own level or tiredness or its severity. Even when we realize our tiredness, we tend to ignore it. It’s our acceptance of tiredness and a reluctance to prevent or remedy this situation that makes sleep loss a safety hazard.[4]
Sleep Loss Rx
To understand how much sleep you are losing, you can do this simple self-check by recording your sleep hours and pattern. The sleep debt bar graph shows how this can be done (Figure 4).
Record the number of hours of sleep you should get versus the hours you actually get each day. The difference in these hours is your sleep debt. You can also record how tired or refreshed you are after each day. As you keep track, pay particular attention to the number of sleep debt hours you accumulate over a given period. If your sleep debt seems to be adding up on a regular basis, chances are you are more tired than you think and you may a potential safety risk.[4]
To recover from sleep loss, it is very important to pay back the hours of sleep that were missed or lost. The way in which you repay sleep debt hours will vary widely from person to person.[6]
One way is to extend your sleep hours. The best time may be on your days off. For example, on the weekend you may sleep 10 to 14 hours rather than the usual 5 to 6 hours you would get on a workday. A second way is to add a portion of your sleep debt hours to the hours you are supposed to get each night. For instance, you would add perhaps an hour or two over a 7-day period. So, if your sleep debt was 12 hours total, you could repay 2 hours of additional sleep each night over a six-day period. Whichever way you choose or works best for you, the extra sleep you decide to get must consist of a proper amount and quality and occur at nighttime.[4]
What Will You Do?
Sleep loss is a personal, hidden safety hazard waiting to happen. It does not care whether you are a worker, supervisor, or manager. The root cause lies in deciding how much or how little sleep you get and how rested you are or will be on a consistent basis. We must constantly remind ourselves that we are charged with our own personal safety and the safety of the public whom we serve.
Joe Balas, M.Sc., M.A., the principal consultant at Human Factors Safety, has over 20 years of experience in the medical, training, aviation safety, system safety, and human factors engineering fields. He served 26 years in the military as a U.S. Navy medic and as an U.S. Air Force aerospace physiologist. He holds a B.A. in biology, an M.Sc. in occupational safety and health, and an M.A. in human communication.
6. Miller, JC. 2017. “Anatomy of a Fatigue-Related Accident.” CreateSpace.

Norovirus likely from sewage discharge during herring run
Source :
By NEWS DESK (MAY 14, 2018)
Herring eggs
Public health officials on Vancouver Island, off Canada’s Pacific Coast, suspect that the likely source of a norovirus outbreak associated with the March herring run was from untreated sewage associated with marine operations.
Untreated sewage also was blamed for shellfish farm closures in Baynes Sound this year.
But the Public Health Agency of Canada, working with provincial public health partners in investigating the Norovirus outbreak, noted that the precise cause of the contamination has not been identified.
“There are a number of potential risk factors, one of which is the herring fleet in Deep Bay,” said Greg Thomas, executive director of the Herring Conservation and Research Society.
“In pre-season meetings with the herring industry advisors, DFO (Department of Fisheries and Oceans) reviewed the issue of contamination in Baynes Sound and prohibition on sewage discharge nearshore,” Thomas told Victoria News.
Dr. Paul Hasselback, medical health officer for Central Vancouver, told the newspaper the outbreak was caused by a single genotype that has not been seen in community-based illness in British Columbia since 2012. That led Hasselback to suggest the outbreak probably did not come from a land-based domestic source.
“It appears probably that the event was caused by a single contamination event likely around the time of the herring fishery,” he said in a letter to the Regional District of Nanaimo. “There is a strong suspicion that the event may be associated with untreated sewerage contamination associated with marine operations.”
The herring run happened in March, when the presence of Vibrio Cholera were found in herring egg samples taken from the area of French Creek and Qualicum Bay after four people got sick after eating them. The Department of Fisheries and Oceans closed the area for harvesting of herring eggs.
While investigations into the presence of Vibrio Cholera continue, Hasselback noted that it is most likely that that organism is naturally occurring in marine waters andunrelated to human sewage.
In April, federal officials closed two shellfish farms due to the outbreak of Norovirus. Health authorities have reported about 40 cases of the acute gastrointestinal illnesssince early March.
Dumping raw sewage by vessels is against the law and regulated by TransportCanada, but local officials say the agency is unable to fully enforce the law.
Noroviruses cause acute gastroenteritis, sometimes thought to be stomach flu. This is not influenza or the flu, which is a respiratory infection caused by the influenza virus, Island Health said.
Norovirus outbreaks occur in British Columbia each year and are common in long-term care homes, daycare centers, schools, hospitals and on cruise ships, the health agency said.
The virus can be spread among people who do not wash their hands, or if someone with the illness handles food, water or ice. Norovirus can also be found in the vomit and diarrhea of people who are sick.
Symptoms usually appear within 24 to 48 hours after exposure to the virus. There is no vaccine to prevent it and no treatment for the illness, but most people recover in two or three days.


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