Today's food safety hot topics explored

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Today's food safety hot topics explored

  1. 1. Today’s Food Safety Hot Topics<br />Explored7.15.11<br />Tweet about what you learn using #NACUFS2011 and@Avendra.<br />
  2. 2. Agenda<br />Panel Introductions<br />Buying Local<br />Recalls<br />Natural Disasters<br />Food Safety Modernization Act<br />Nutrition Labeling & Allergies<br />Traceability<br />Training<br />Best Practices & Resources<br />#NACUFS2011 / @Avendra<br />
  3. 3. Introducing the Panel<br />Ed Thompson<br />Vice President of Quality Assurance, Avendra <br />Debbie Sherman <br />Unit Manager Retail Operations, Texas A&M University <br />Geno Stille<br />President, Genes Greens<br />Joseph Williams<br />Director, National Accounts, Glazier Foods <br />Linda Collins<br />Consumer Safety Officer (Retail Program Specialist), FDA<br />Tom Chestnut<br />Vice President Supply Chain Food Safety & Quality, National Sanitation Foundation (NSF)<br />#NACUFS2011 / @Avendra<br />
  4. 4. Ensuring the Safety of Local Suppliers<br />With more and more schools buying local, it’s important to remember local doesn’t always mean safe. <br />Do your research, ask questions and know your source<br />Ask for accredited food safety certification<br />Pay special attention to high risk items like leafy greens<br />If your campus is has a farm and intends to serve it’s produce to students, be sure it has been audited by a 3rd party and received certification<br />Find groups in your area for support and resources<br />e.g. Texas Produce Association<br />#NACUFS2011 / @Avendra<br />
  5. 5. Where do you get your recall information?<br /><ul><li>On Campus Risk Management
  6. 6. FoodTrack
  7. 7. CFIA
  8. 8. notified by department
  9. 9. News
  10. 10. media
  11. 11. National News
  12. 12. ADA through dietitian
  13. 13. news reports
  14. 14. news programs</li></ul>#NACUFS2011 / @Avendra<br />
  15. 15. Source: Recall InfoLink<br />#NACUFS2011 / @Avendra<br />
  16. 16. Where You Should Get Your Recall Information<br />Recall information should come directly from your suppliers. Make sure you have a recall process set-up with all suppliers to ensure you are informed before it’s too late.<br />Other good resources include:<br />The FDA<br />The USDA<br />If you are getting your recall information from the news or media, it’s too late.<br />#NACUFS2011 / @Avendra<br />
  17. 17. Natural Disasters & Their Impact<br />Natural disasters can have a huge impact on your supply chain no matter where they occur in the world.<br />Some examples:<br />Hurricanes<br />Fires in Mexico<br />Flooding in the mid-west<br />Be aware of your sources and have an emergency preparedness plan in place.<br />#NACUFS2011 / @Avendra<br />
  18. 18. Food Safety Modernization Act<br />The FDA Food Safety Modernization Act (FSMA) was signed into law by President Obama on January 4th, 2011. It aims to ensure the U.S. food supply is safe by shifting the focus of federal regulators from responding to contamination to preventing it.<br />http://www.fda.gov/Food/FoodSafety/FSMA/default.htm<br />75% of the FSMA deals with documenting processes and inventory; and it has implications for both food safety and food security. Source: Packing Digest<br />#NACUFS2011 / @Avendra<br />
  19. 19. Nutrition Labeling & Food Allergies<br />There are many foods and food ingredients to which some individuals may have some degree of intolerance or possible allergic reaction. That is why complete labeling is so critically important. <br />Food labeling is required for most prepared foods, such as breads, cereals, canned and frozen foods, snacks, desserts, drinks, etc. <br />Nutrition labeling for raw produce (fruits and vegetables) and fish is voluntary. Source: FDA website<br />Speak to your suppliers about their labeling capabilities. Many are now providing this information online. <br />#NACUFS2011 / @Avendra<br />
  20. 20. Traceability<br />The term traceability refers to the recording, through means of barcodes or RFID tags, all movement of product and steps within the production process. <br />One of the key reasons this is such a critical point is in instances where an issue of contamination arises, and a recall is required. Where traceability has been closely adhered to, it is possible to identify, by precise date/time & exact location which goods must be recalled, and which are safe, potentially saving millions of dollars in the recall process. <br />Many industries and companies are collaborating to improve the traceability of their products. <br />GS1 offers traceability standards and support their implementation to enhance companies’ business processes and to address today’s challenges.<br />#NACUFS2011 / @Avendra<br />
  21. 21. Training<br />Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness. <br />The ServSafe Food Handler Program is a complete solution that delivers consistent food safety training to employees. The program covers five key areas:<br />Basic Food Safety <br />Personal Hygiene <br />Cross-contamination & Allergens <br />Time & Temperature <br />Cleaning & Sanitation<br />September is National Food Safety Education Month, an annual campaign to heighten the awareness about the importance of food safety education. Each year, they offer training activities, posters, and more.<br />For training in Spanish, check out the FDA resources en Espanol. <br />#NACUFS2011 / @Avendra<br />
  22. 22. Best Practices & Resources<br />For more information visit:<br />The U.S. Department of Agriculture<br />The U.S. Food and Drug Administration<br />American Meat Institute<br />United Fresh Produce Association<br />Produce Marketing Association<br />Food Marketing Institute<br />USDA Agricultural Marketing Service<br />#NACUFS2011 / @Avendra<br />
  23. 23. Any More Questions?<br />We hope this information was helpful. If you would like a copy of this presentation, please email marketing@avendra.com. Thank You <br />#NACUFS2011 / @Avendra<br />

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