Food Safety E-ssential February2012

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A complimentary TÜV SÜD e-newsletter that delivers updates on the latest regulations and standards, critical to your operations. Its technically-oriented content will feature practical advice from our experts, supporting your compliance to current and future safety, quality, and environmental requirements.

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Food Safety E-ssential February2012

  1. 1. TÜV SÜD | Vol. 4 February 2012E-ssentialsFood Safety | Technical industry e-news updates essential to your operations Contents Guidelines for Chilled Prepared Foods 02 Version 6 of BRC Global Standard for Food Safety Takes Effect 04 The FDA’s Voluntary National Retail Food Regulatory Program 06 Standards TÜV SÜD America Profile: Robert LaFreniere 07 Events 09 w w w. t u v a m e r i c a . c o m / f o o d s a f e t y
  2. 2. Vol. 4 February 2012 TÜV SÜD E-ssentials Page 2Editorial Guidelines for Chilled Prepared FoodsDear Readers,Welcome to the January 2012 issue of Food Safety E-ssentials, With less time available than ever forthe quarterly e-newsletter from the food safety professionals daily tasks, more and more consumersat TÜV SÜD! are finding refrigerated prepared foodsWith less time available than ever for daily tasks, more as a convenient and nutritious alternativeconsumers are finding refrigerated prepared foods as a to home-cooked meals. Indeed, chilledconvenient and nutritious alternative to home-cooked meals. prepared foods sold in grocery storesIndeed, chilled prepared foods sold in grocery stores and take- and take-out restaurants represent oneout restaurants represent one of the fastest growing sectors of the fastest growing sectors in the foodin the food industry. Nonetheless, the preparation and storage industry. Spurred by consumer demand,of chilled foods present a unique set of food safety challenges food producers are actively expandingfor producers and retailers. Our article “Guidelines for Chilled their product lines to include an ever-widerPrepared Foods” provides an overview of the key points for variety of chilled prepared food offerings.the safe production of chilled prepared foods.The British Retail Consortium (BRC) published Issue 6 of its According to the Chilled Food AssociationGlobal Standard for Food Safety in July 2011. Issue 6 became (CFA), the food industry currently producesthe effective standard for food safety audits for companies more than 7,000 different chilled preparedcertified to the BRC standard beginning January 1, 2012. Our food products. Chilled foods availablearticle “Version 6 of BRC Global Standard for Food Safety today range from delicatessen products,Takes Effect” discusses the key changes found in Issue 6, and fresh pasta and chilled pizza, to dressedreviews other actions being taken by the BRC in connection salads, chilled soups and sandwiches,with food safety compliance that will affect food producers as well as prepared fruits and desserts. • Ingredient hygienic qualityand suppliers. Chilled prepared foods typically use a • Product formulation/characteristicsAn effective regulatory program for retail food must be based variety of fresh ingredients and receive • Processing parameterson a set of widely recognized standards. To meet this need, minimal processing, eliminating the need for • Intended use of productthe FDA has developed the Voluntary National Retail Food additives that help to keep food fresh. • Storage and distribution conditionsRegulatory Program Standards, which provide state and local • Manufacturing hygieneregulators with guidance on the design and management Nonetheless, the preparation and storage • Shelf lifeof a retail food regulatory program. The article “The FDS’s of chilled foods present a unique set ofVoluntary National Retail Food Regulatory Program Standards” food safety challenges for producers and INGREDIENT HYGIENIC QUALITYoffers an overview of these important standards and their retailers. Although there is regulation The initial step in ensuring the safetypotential benefits to local regulators. of chilled prepared foods in the United of chilled prepared food products is toTÜV SÜD America is pleased to have a number of talented States, food producers can find additional assess the hygienic quality of the foodfood safety professionals in its ranks, including lead food guidance in industry standards applicable ingredients themselves. Some specificsafety auditor Robert LaFreniere. In this issue, we interview in the United Kingdom and elsewhere. In points to consider include an evaluation ofBob about his career in food safety management, and his this article, we provide an overview of the the pathogens and levels of contaminationviews on the biggest safety challenges facing the food key points for the safe production of chilled that might typically be expected with theindustry in 2012. prepared foods, as discussed in CFA’s Best selected ingredients, and what reasonableRounding out our editorial lineup for this issue is a list of food Practice Guidelines for the Production of specification levels might be applicable toindustry trade shows and events during the first half of 2012. Chilled Foods. minimize risk. In addition, the producer shouldTÜV SÜD America will be exhibiting at many of these shows. assess what further processing, if any, shouldSo, if you’re planning to attend, please stop by our booth and CFA GUIDELINES be applied to ensure the overall safety ofsay hello. Similar to most food safety programs, the the ingredients used.We hope that you enjoy this issue of Food Safety E-ssentials. If production of safe chilled food productsyou have comments or suggestions on how we can improve involves the application of hazard analysis PRODUCT FORMULATION/this e-newsletter, or ideas for future topics, please let us know. and critical control points (HACCP) CHARACTERISTICSThanks! principles to every aspect of the production The growth of pathogens in food process. When it comes to chilled prepared products can be controlled by productCraig Casillas foods, the following issues warrant characteristics and formulations. ForDirector of Managment Services, TÜV SÜD America Inc. particular attention: example, adjusting the product’s acidity
  3. 3. Vol. 4 February 2012 TÜV SÜD E-ssentials Page 3(as measured by its pH) or the amount of • Packaging: Foods that are cooked, product’s microbiological profile. Therefore,water available (as measured by aw) can cooled, and then packaged present a the required level of manufacturing hygienereduce the potential for microbial growth, risk of recontamination during assembly. must account for the impact of theseas can the addition of a preservative. A However, foods cooked within their aspects of production, in order to ensurecombination of such adjustments may packaging prevent the prospect of post- that the food product is microbiologicallyactually produce a synergistic effect, processing contamination, as long as the safe at the point of consumption.resulting in an even greater reduction in packaging maintains its integrity. Modifiedthe potential for microbial growth than any atmospheric packaging (MAP) or vacuum SHELF LIFEsingle approach used alone. packaging does not necessarily inhibit The shelf life of chilled prepared foods the growth of pathogens, and must be ultimately depends on all of the precedingPROCESSING PARAMETERS assessed in each individual case. factors. However, the shelf life forThe actual processing of chilled prepared each individual product must also befoods should be evaluated according to the INTENDED USE OF PRODUCT independently modeled based on its uniquefollowing factors: Consideration should also be given to ingredients and the processes used in the additional steps necessary to make its production, packaging, storage, and• Heat treatments: Pathogens present chilled prepared foods “table-ready.” distribution. In reality, it is the combination in foods that are not heat-treated, or For example, foods such as salads or of these factors that will determine the heated to less than 158º F (70º C) for meat refrigerated desserts are ready to eat, and actual shelf life for each chilled prepared products, and for poultry products less can be consumed without any heating. In food product. than 160º F (71.1º C), are likely to survive. other cases, some form of reheating may The required lethalities for pathogens be necessary to meet consumer taste CONCLUSION are achieved instantly when the internal expectations, such as with prepared soups The increase in demand for nutritious temperature of a cooked meat product for example. Finally, there are certain prepared foods is expected to continue, and reaches 158°F or above, and 160º F (71.1º chilled prepared foods, such as fresh food producers will introduce new prepared C) or above for poultry products. However, pastas, that are intended for consumption food products to meet that demand. thermal processing does not destroy only after additional cooking. However, chilled prepared foods present spores and preformed toxins and these a unique set of safety challenges for both may persist. Most vegetative pathogens, STORAGE AND DISTRIBUTION food producers and retailers. Knowledge including cold-growing spores and CONDITIONS and application of key food safety principles clostridium botulinum, will be reduced Temperature is the principle controlling for chilled prepared foods can help ensure to an acceptable level when foods are factor for the safety of chilled prepared the safety of food, as well as the health of heated to 194º F (90º C) for ten minutes. foods, since it slows or inhibits altogether consumers. For further details please see Appendix the growth of pathogenic bacteria. For A - Compliance Guidelines For Meeting reasons of both safety and quality, chilled TÜV SÜD America is accredited by the Lethality Performance Standards For prepared foods must be continuously American National Standards Institute Certain Meat And Poultry Products. stored at refrigeration temperatures, that (ANSI) under the SQF certification scheme. is, temperatures at or below 40º F (4.4º C) TÜV SÜD is an effective single source for• Cooling: Heated products should be as per the FDA Food Code. Therefore, it is assistance with all food safety certification cooled as quickly as possible. During important to anticipate the ability of the and compliance issues and requirements. cooling, the products maximum internal proposed distribution chain to maintain For more information on TÜV SÜDs temperature should not remain between these temperatures, and to monitor the Food Safety services, please visit www. 130°F and 80°F for more than 1.5 hours actual performance of distribution chain tuvamerica.com/industry/foodsafety.cfm. n or between 80°F and 40°F for more than participants. 5 hours. This cooling rate can be applied universally to cooked products (e.g., MANUFACTURING HYGIENE partially cooked or fully cooked, intact The purpose of establishing specific or non-intact, meat or poultry). There standards of hygiene is to control possible are other regulatory alternatives to this microbial contamination. However, chilled method. For further details please see prepared foods are manufactured using Appendix B - Compliance Guidelines for a wide variety of raw ingredients, and Cooling Heat-Treated Meat and Poultry processing and packaging systems and Products (Stabilization). techniques, all of which impact the final
  4. 4. Vol. 4 February 2012 TÜV SÜD E-ssentials Page 4Version 6 of BRC Global Standard for Food Safety Takes Effect produced by third-party manufacturers. Initially named the BRC Food Technical Standard, the Standard came to be regarded as a benchmark safety standard for the entire food industry, and was subsequently adopted by major retailers throughout the European Union as well as in the United States. It was also the first food safety standard to be approved by the Global Food Safety Initiative (GFSI). KEY CHANGES IN ISSUE 6 The key change in Issue 6 of the Global Standard for Food Safety is the introduction of a new, voluntary, two- stage, unannounced audit scheme. Issue 6 also includes expanded sections on the control of foreign bodies in food production,As part of its continuing efforts to ensure programs. To date, over 14,000 certified hygiene and housekeeping, and allergens.that its standards meet the evolving needs suppliers operating in more than 90 Finally, the standard has been revised toand requirements of manufacturers and countries have achieved certification in ensure that individual clauses representretailers, the British Retail Consortium (BRC) conjunction with one or more of the four issues of similar scope and importance,published Issue 6 of its Global Standard for BRC global standards. Certification to BRC thereby increasing the consistency of auditFood Safety in July 2011. Issue 6 became standards is widely recognized by suppliers grading.the effective standard for food safety audits and retailers as evidence of a producer’sfor companies certified to the BRC standard commitment to bringing safe products to Additional information about the changesbeginning January 1, 2012. Although food the marketplace. in Issue 6 is presented in the followingsafety certificates issued against Issue 5 of sections.the standard will remain valid for the term BRC’s suite of standards addresses theindicated on the certificate, food producers production, packaging, storage and INCREASED FOCUS ON GOODand suppliers certified to the earlier version distribution of safe food and consumer MANUFACTURING PRACTICE (GMP)of the BRC standard are advised to prepare products. In addition to its Global Standard Issue 6 of the Standard and the auditornow to meet the revised requirements for Food Safety, the BRC also publishes training package that accompanies thefound in Issue 6. a Global Standard for Packaging and Standard now place greater emphasis Packaging Materials, a Global Standard on the GMP aspects of the audit. TheseThis article provides background for Consumer Products, and a Global changes include:information on the BRC Global Standard Standard for Storage and Distribution. Eachfor Food Safety, and discusses the key standard is built on the principles of clear, • A two-part audit checklist, intended tochanges found in Issue 6. The article also risk-based requirements, informative report better define the requirements to bereviews other actions being taken by formats, and auditor competence. Further, audited within food production areas;the BRC in connection with food safety each standard is thoroughly reviewed and • A change in the number and depth ofcompliance that will affect food producers revised at least once every three years so individual requirements to increase theand suppliers. that the requirements remain up to date. focus on good manufacturing practices and decrease the emphasis on theBACKGROUND ON THE BRC GLOBAL The Global Standard for Food Safety documentation of systems;STANDARD FOR FOOD SAFETY was originally developed in 1998 as a • A new audit report format that is expectedSafety and quality systems standards mechanism to support the objective to reduce report writing time anddeveloped by the BRC are the basis for evaluation of branded food products sold encourage a more challenging approachsome of the world’s leading certification by retailers in the United Kingdom and to the audit itself;
  5. 5. Vol. 4 February 2012 TÜV SÜD E-ssentials Page 5(continued from Page 4) and records, while maintaining the is available from the BRC and from BRC-• A greater emphasis on standardizing best importance of an unannounced audit for approved training providers. practices for auditing within the auditor essential operations. The BRC says that training materials, including discussions this approach should increase customer Auditor Competence: Auditing to the BRC with production staff, audit trails, and confidence in the audit and in the audit Standard requires a high level of technical observing product change procedures. grades. knowledge and experience. The auditor competency working group for Issue 6 ofIn addition, sections of the Standard A NEW ENROLLMENT PROCESS the Standard is currently defining categoryaddressing foreign body control, hygiene With the release of Issue 6, the BRC has skills and required knowledge for auditors,and housekeeping and allergens have been introduced a new enrollment process which and developing additional materials toexpanded. will enable audited sites to post their results assist Certification Bodies in evaluating and on the BRC online directory for review by improving auditors’ sector knowledge.SIMPLIFIED STRUCTURE AND WORDING customers, and to share other progress inThe revision of Issue 6 was undertaken with implementing their food safety systems. In Certification Body Management: Thea goal of simplifying the wording and layout addition, Issue 6 introduces a progressive BRC also reviews the performance of allof the Standard, and removing ambiguity. weighted scoring system that prioritizes registered Certification Bodies against a setSpecifically, the statements of intent that the basics of food hygiene to encourage of key performance indicators. In the future,precede each set of requirements in the improvement in those cases where sites the results of these performance ratingsStandard have been revised to expressly do not yet qualify for certification. However, will be published in the BRC online directorystate their required outcome as well as the only sites achieving full certification will be to allow sites to select Certification Bodiesdetailed requirements necessary to achieve issued with a grade and certificate, and be based on their performance.that outcome. authorized to use BRC certification marks in connection with their products. CONCLUSIONThese and other changes have reduced As previously noted, the requirements ofthe total number of clauses in the Standard INCREASED TRANSPARENCY Issue 6 of the BRC’s Global Standard forby about 25%. Further, because individual Revisions found in Issue 6 of the Standard Food Safety came into effect on Januaryrequirements are now comparable in now ensure that the certification scope 1, 2012. Although food safety certificatesscope and significance, consistency of defined on certificates and audit reports issued against Issue 5 of the standard willaudit grading is expected to increase. clearly reflect the activities covered by the remain valid for the term indicated on theFinally, the certification process has been audit process, and that any exclusions are certificate, food producers and suppliersstrengthened to ensure that the root causes explicitly identified. In addition, factored certified to the earlier BRC standard areof issues are identified, and that an action goods have now been excluded from scope. advised to prepare now to meet the revisedplan is developed to prevent recurrence. requirements found in Issue 6. A detailed list of the changesNEW AUDIT OPTIONS represented in Issue 6 is available at TÜV SÜD Food Safety experts can evaluateIssue 6 presents two options for www.brcglobalstandards.com. and verify HACCP plans for complianceunannounced audits, as follows: with regulations of the U.S. Food and OTHER CHANGES Drug Administration (FDA) and the U.S.• Option 1: Full unannounced audit, similar In addition to the changes in Issue 6 of Department of Agriculture (USDA). These to that detailed in Issue 5 of the Standard the Standard, the BRC has also made broad capabilities make TÜV SÜD an• Option 2: An audit in two parts: improvements to the certification scheme effective single source for assistance 1. Unannounced audit: Focuses primarily which supports the Standard, including with all food safety certification and on factory operations and good training, auditor competency, and compliance issues and requirements. For manufacturing practices; Certification Body management. more information on TÜV SÜD’s Food Safety 2. Planned audit: Focuses primarily services, please visit www.tuvamerica.com/ on a review of documented systems, Training: New interactive training courses industry/foodsafety.cfm. n procedures and records, and carried have been developed to provide information out on the usual audit due date. for both auditors and manufacturing sites. All registered auditors will be required to attendThe new Option 2 audit allows audited sites a two-day training course and successfullyto ensure the availability of key personnel complete an exam in order to conduct auditsfor the scheduled review of documentation to the requirements of Issue 6. Training
  6. 6. Vol. 4 February 2012 TÜV SÜD E-ssentials Page 6The FDA’s Voluntary National Retail Food Regulatory Program StandardsIn the United States, more than 3,000 • Standard No. 4—Uniform Inspectionstate and local agencies have primary Programresponsibility to regulate the retail food • Standard No. 5—Foodborne Illnessand food service industries, including the and Food Defense Preparedness andinspection and oversight of more than one Responsemillion food establishments. The Food Code • Standard No. 6—Compliance andof the U.S. Food and Drug Administration Enforcement(FDA) is the basis for most retail food safety • Standard No. 7—Industry and Communityinitiatives in the United States. Written by Relationsthe FDA, and reviewed and modified on a • Standard No. 8—Program Support andregular basis, the Food Code serves as a Resourcesmodel document for food service regulation, • Standard No. 9—Program Assessmentand is intended to help state and localhealth departments develop regulations Each Standard has one or morefor their own retail food service inspection corresponding worksheets, forms, and criteria specified in each of nine standards.programs. guidance documents. State and local The self-assessment identifies the current regulatory program managers may use programs strengths as well as those areasHowever, to be effective, a regulatory available forms or may choose to develop requiring improvement. Upon completion ofprogram for retail food must be based on and use alternate forms and worksheets the self-assessment, the program managera set of widely recognized standards. To that capture the same information. reports to the FDA those standards whosemeet this need, the FDA has developed the requirements are met by the existingVoluntary National Retail Food Regulatory The complete texts of the nine FDA program.Program Standards through collaboration program standards are available atwith federal, state, and local regulatory www.fda.gov/Food/FoodSafety. The FDA Following the self-assessment, the jurisdictionofficials, industry, trade and professional has also prepared a Retail Food Program creates short-and long-term action plans toassociations, academia and consumers. Resource Disk which contains all of the achieve compliance with the requirementsThe first set of Program Standards was worksheets, forms and step-by-step of additional standards. Once an individualissued in 2007, and most recently updated in guidance documents necessary to collect action plan has been completed, the programJanuary 2011. data for a self-assessment or to perform a manager reports to the FDA the status of any verification audit. The disk can be obtained additional standards that have been met.SPECIFICS OF THE PROGRAM from any FDA regional food specialist.STANDARDS Within 36 months of the completion of theThe Program Standards provide a guide to PROGRAM ENROLLMENT self-assessment, the jurisdiction is subjectthe design and management of an effective The Program Standards also provide a to a verification audit conducted by aretail food regulatory program. Program means of recognition for those state and third party. The verification audit confirmsmanagers and administrators can adopt local retail food safety regulatory programs the accuracy of the self-reported statusthe Program Standards as written, and that meet the voluntary standards, as of standards compliance, and providescan also implement additional food safety well as a model for continuous program the jurisdiction with unbiased feedbackrequirements to meet specific regulatory improvement. As of the end of 2011, more that can be used to make further programprogram needs. than 500 of the 3,000 state and local improvements. jurisdictions in the United States wereCurrently, the Program Standards consists enrolled in the Draft Voluntary National Following the completion of the verificationof nine separate standards, as follows: Retail Food Regulatory Program Standards. audit, a jurisdiction begins the continuous• Standard No. 1—Regulatory Foundation improvement cycle again. The cycle is• Standard No. 2—Trained Regulatory Staff Once enrolled in the Program, a jurisdiction repeated every three years, and provides• Standard No. 3—Inspection Program conducts a self-assessment of their retail support for program improvements over the Based on HACCP Principles food regulatory program, to determine long term. whether the existing program meets the
  7. 7. Vol. 4 February 2012 TÜV SÜD E-ssentials Page 7(continued from Page 6)BENEFITS OF ADOPTING THE PROGRAM TÜV SÜD America Profile: Robert LaFreniereSTANDARDSThe FDA’s Voluntary National Retail TÜV SÜD America is fortunate toFood Regulatory Program Standards are have a number of talented food safetydesigned to help food regulatory programs professionals in its ranks, including leadenhance the quality and effectiveness of food safety auditor Robert (Bob) LaFreniere.the services they provide to food retailersand the general public. When applied in the Bob has more than three decades ofintended manner, the Program Standards experience in the food industry, includingcan help regulatory program managers: 15 years in product development at Kraft Foods, and another 15 years in product• Identify and prioritize current program development and quality assurance at areas where the greatest impact on retail High Liner Foods. Since joining TÜV SÜD food safety can be achieved; America in 2010, he has worked with dozens• Identify program areas most in need of of clients on a wide range of food safety enhancement; initiatives. corrective action, internal auditing, and• Establish baseline data on the occurrence more. These new systems originated mostly of foodborne illness to increase We recently spoke with Bob about the in the European Union (EU) through the accountability and achieve measurable importance of food safety management, his application of ISO standards, so the EU has program outcomes; work at TÜV SÜD America, and his views had a head start on the United States.• Promote the application of effective on the biggest safety challenges facing the intervention strategies to reduce the food industry. I believe it is time for us to get into the food factors that contribute to foodborne safety endeavor not because we are told to illnesses; (Food Safety E-ssentials): From your do so, but because it is the right thing to do• Support the adoption of a "best practice" perspective, describe the progress that for consumers. model to implement and administer retail has been made over the past decade in food safety regulatory programs; ensuring the safety of food. (FSE): What have been some of the biggest• Provide supporting information to justify obstacles that food producers and suppliers program resources; (Bob LaFreniere): Food safety in the United have to deal with when it comes to food• Increase industry and consumer States has been continuously improving safety? confidence in retail food regulatory since the early days of HACCP (hazard programs. analysis and critical control point). The (BL): It’s the implementation of those ISO- focus of food safety auditing in the U.S. based management control systems thatCONCLUSION initially focused on good manufacturing has proved to be one of the greatest foodState and local retail food regulatory practices (GMPs) such as hand washing, safety challenges, especially for small andmanagers and administrators can derive wearing hair nets, and cleaning equipment mid-sized companies.significant benefit from enrolling in the and facilities. In the last five years or so, theFDA’s National Retail Food Regulatory focus has shifted to certification consistent (FSE): You’ve spoken at industry eventsProgram Standards program, and from with the requirements of the Global Food about the process for developing new foodintegrating the principles of the Program Safety Initiative (GFSI), as large retailers products, and the importance of integratingStandards into their existing regulatory and food service firms have started to insist issues of safety into that process. Why isprograms. The food safety professionals at that suppliers provide evidence of GFSI- that important?TÜV SÜD America can provide additional certified audits.information on the benefits of this important (BL): When food products are developedFDA program, and support the efforts of The biggest recent change for food without the integration of food safetyretail food safety regulators to integrate the manufacturers is the integration of principles as part of the process,Program Standards into their programs. For management control systems into their food addressing food safety issues after the factmore information on TÜV SÜD’s Food Safety production processes. Such systems were becomes much more difficult. It’s sort of likeservices, please visit www.tuvamerica.com/ not a focus of audits until the shift to GFSI trying to add more sugar after the cake hasindustry/foodsafety.cfm. n certification, which added elements like been baked. For example, under U.S. Food document control, verification, validation, and Drug Administration (FDA)
  8. 8. Vol. 4 February 2012 TÜV SÜD E-ssentials Page 8(continued from Page 7) (FSE): When it comes to food safety, most of the emphasis is onrequirements, the development of seafood products must be efforts by producers and suppliers. What role, if any, do consumersconducted in accordance with HACCP principles. Although this play in improving the safety of food?approach is often perceived to be more burdensome, it ensuresthat food safety concerns are addressed up front. (BL): You’re right! Consumers also have an important role to play in preventing health risks associated with unsafe food. For example,(FSE): While food safety certification programs are being widely consumers can reduce their risk for foodborne illness by followingadopted by the industry, some producers still balk at the investment safe food-handling and preparation recommendations. They shouldof time and money required to achieve certification. Why is also avoid consuming raw or undercooked foods of animal origin,certification so important, and what factors should producers such as eggs, ground beef, and poultry, unpasteurized milk, andconsider? raw or undercooked oysters.(BL): The direct cost of being certified is small compared to (FSE): What are your key professional priorities in 2012?the investment in human resources to design and implement arobust food safety management system. However, I believe that (BL): My number one priority for the coming year is to calibrate ourcertification can save a company money even before they become food safety audits to help ensure that all producers and supplierscertified. Food safety standards embody a structured approach are audited in a consistent fashion. That effort would strengthenthat provides deliberate control across the entire food safety the importance and value of certification audits, not just formanagement system. producers and suppliers but for customers as well.I often ask my clients “Who is deciding how things are getting (FSE): Why should food producers and retailers choose TÜV SÜDdone? Is it management or the employees?” I know that most America as their food safety quality management partner?employees want to do the right thing. However, without adocumented, systematic approach, employees who are not (BL): Our professional staff literally has hundreds of years ofwell-trained in food safety often end up running the show and experience in food safety, spanning all food sectors.unintentionally make bad decisions. For more information on TÜV SÜD’s Food Safety services, please(FSE): As you look to the year ahead, what are the biggest food contact Bob LaFreniere at blafreniere@tuvam.com or visitsafety challenges facing producers and suppliers? www.tuvamerica.com/industry/foodsafety.cfm.(BL): Rather than the biggest challenge, I think that the biggestopportunity is for food producers and suppliers to create a cultureof food safety within their organizations. Many companies talkabout food safety, but not everyone “walks the talk.” Some takethe attitude that the absence of problems to date validates theapproach they’re taking. However, that’s exactly what manycompanies say just before they find themselves in the middle of amajor product recall.(FSE): What additional steps can producers and suppliers take toimprove the safety of food?(BL): The best additional steps that producers and suppliers cantake are to really understand their food safety risks and then workto reduce or eliminate them. That’s the basic approach behindHACCP, but many firms pay mere lip service to HACCP principlesand end up with a food safety system that’s ineffective.
  9. 9. Vol. 4 February 2012 TÜV SÜD E-ssentials Page 92012 Food Industry Trade Shows and EventsFor successful food safety professionals, keeping up with changes in food safety technologies and regulations is a continuous effort.Attendance at industry conventions, conferences, and trade shows can be an efficient and effective way to stay current with the latesttrends in food safety. Here’s a list of the major food industry shows scheduled for the first half of 2012: PLEASE JOIN TÜV SÜD FOR THE GFSI WELCOME COCKTAIL RECEPTION Wednesday, February 15th 5:00-6:15pm Exhibition & Networking Area GLOBAL FOOD SAFETY CONFERENCE, ORLANDO, FEBRUARY 15-17, 2012 The Global Food Safety Conference will bring together more than 1,000 of the world’s leading food safety specialists from more than 60 countries around the world. This year’s Conference features more than 40 speakers in plenary and technical breakout sessions over three days. Additional details are available at www.tcgffoodsafety.com. Visit us at booth #12. INTERNATIONAL BOSTON SEAFOOD SHOW, BOSTON, MARCH 11-13, 2012 The International Boston Seafood Show is North America’s largest seafood exhibition, with more than 20 technical presentations and panel discussions, as well more than 800 seafood industry exhibitors from 120 countries. For more information, go to www.bostonseafood.com. Visit us at booth #1768. BRC GLOBAL FOOD SAFETY 2012, CHICAGO, MARCH 26-30, 2012 Focused on the needs and interests of the American food services community, BRC Global Food Safety 2012 will offer presentations, case studies and panel discussions on a wide range of food safety topics, as well as optional training sessions concurrent with the Conference. Additional information is available at www.brcfoodsafety2012.com. Visit us at our exhibition stand in the networking room. FOOD SAFETY SUMMIT, WASHINGTON, D.C., APRIL 17-19, 2012 The 2012 Food Safety Summit is dedicated to providing food safety professionals with an array of quality education offerings, including workshops, training and certification programs, an interactive Exhibit Hall, and numerous networking opportunities. For further information, go to www.foodsafetysummit.com. Visit us at booth #402. Your TÜV SÜD Food contacts worldwide Americas Asia Pacific Europe, Middle East & Africa TÜV SÜD America Inc. TÜV SÜD Canada Inc. TÜV SÜD América de México TÜV SÜD Asia Pacific TÜV SÜD AG Toll-free: 1-800-TUV-0123 Toll-Free: 877-888-2187 Phone: +52 81 8221 3530 Phone: +65 6773 9731 Phone: +49 (0) 89-5791-0 Fax: 978-977-0157 Fax: 519-767-1162 Fax: +52 81 8221 3557 Fax: +65 6872 4948 Fax: +49 (0) 89-5791-1551 Email: info@tuvam.com Email: info@tuvam.com Email: iso@tuvmex.com.mx Email: info@tuv-sud.sg Email: info@tuev-sued.de Web: www.tuv-sud.sg Web: www.tuev-sued.de Web: www.tuvamerica.com Web: www.tuvcanada.ca Web: www.tuvmex.com.mx DISCLAIMER All reasonable measures have been taken to ensure the quality, reliability, and accuracy of the information in this newsletter. However, TÜV SÜD is not responsible for the third- party content contained in this newsletter. TÜV SÜD makes no warranties or representations, expressed or implied, as to the accuracy or completeness of information contained in this newsletter. This newsletter is intended to provide general information on a particular subject or subjects and is not an exhaustive treatment of such subject (s). Accordingly, the information in this newsletter is not intended to constitute consulting or professional advice or services. If you are seeking advice on any matters relating to information in this newsletter, you should – where appropriate – contact us directly with your specific query or seek advice from qualified professional people. The information contained in this newsletter may not be copied, quoted or referred to in any other publication or materials without the prior written consent of TÜV SÜD. All rights reserved © 2012 TÜV SÜD America Inc. || Food Safety | Technical industry e-news updates essential to your operations ||

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