To help shortcut the long and intensive process of finding, meeting and reconnecting with farmers this year’s Concept Show Floor introduced the Farmer Goes to Market Pavilion. The pavilion offered the only source in the nation where independent retailers could interact face to face with real, working farmers and ask questions on the retailer’s home turf. Farmer Goes to Market was designed to close the information gap and provide you with direct answers to common farm and food questions.
A collaborative effort between the National Grocers Association and Food-Chain Communications, the Framer Goes to Market Pavilion was intended to reestablish that connection between grocers and farmers and begin the much-needed dialog many have lost.
If you did not attend the N.G.A. Annual Trade Show and Supermarket Synergy Showcase or did not visit the Farmer Goes to Market Pavilion located in the center of the show floor you missed a great opportunity to ask a real life farmer the questions your customers are asking you. Please visit www.FarmerGoestoMarket.com for more information on the program and to view highlights from the Farmer Goes to market Pavilion at the 2009 Annual Concept Show.
House Committee Continues Series of Hearings on Food Safety Continuing a series of hearings on Food Safety in the wake of the Salmonella outbreak from the Peanut Corporation of America (PCA) the House Energy and Commerce Subcommittee on Oversight and Investigations held a hearing on March 19 focused on the role of industry in food safety. Testifying before the Subcommittee was Kellogg's CEO David Mackay who recommended, among other things, that a single food safety agency be created under Health and Human Services. He also proposed requirements that every food company conduct a risk analysis and document preventative controls, verification systems and testing results in a food safety plan subject to regular FDA review; that there are annual FDA inspections of facilities producing high-risk products; the industry and government need to align around a single food safety standard for evaluating facilities, with appropriate training and accreditation of auditors and auditing firms.
In his opening remarks Committee Chairman Henry Waxman (D-CA) raised concern over food manufacturers using third party auditors to inspect supplier facilities, as was the case for many of PCA's customers. PCA's auditors, a firm called AIB, "was selected by PCA, paid by PCA, and it reported to PCA" noted the chairman. The Chairman also raised concerns over using "foreign third parties to inspect foods we import from other countries". He stated the committee will be looking at these issues at future hearings in coming weeks.
To view additional information on the hearing and other food safety issues including a side by side comparison provided by The Food Institute and the law firm of Olson, Frank, and Weeda of the Durbin S.510 and Dingell H.R. 759 / Pallone food safety bills click here.
New Study Released - Consumer Perspectives on Food Biotechnology
The 2008 Food Biotechnology: A Study of US Consumer Trends Survey, commissioned by the International Food Information Council is the 13th annual nationally representative survey designed to gain insights into consumer perspectives on food biotechnology. This research provides the opportunity to track public awareness and perceptions of plant and animal biotechnology, determine confidence in the U.S. food supply and understand attitudes about food labeling, determine consumer opinions regarding potential benefits associated with biotechnology, and uncover emerging opinions on sustainable food production.
2008 Food and Health Survey Although 82% of Americans are confident in their ability to safely prepare food, many report not following simple procedures to reduce the spread of bacteria in their kitchen or ensure safe cooking temperatures. These findings are part of an extensive look at what Americans are doing regarding their eating and health habits in the third annual "Food & Health Survey" conducted by the International Food Information Council (IFIC) Foundation. The "disconnect" between consumers' beliefs and their own behavior toward safe food preparation is among seven overall "diet disconnects" identified in the survey over the past two years. The seven disconnects are Food Safety, Counting Calories, Diet & Physical Activity, Breakfast, Dietary Fats, Carbohydrates and Food and Beverages with Added Health Benefits.
For a .pdf copy (2mb) of the entire survey click here.
Increases in Inspections Are Happening – Know how to Handle them Properly
The Guide to Handling FDA Food Inspections is intended to help you and your company deal with the Food and Drug Administration's regulatory inspections of food processing operations as well as inspections of warehouses, shippers and retail establishments. It is essential that all such establishments understand their rights and responsibilities with respect to FDA inspections, and have in place a detailed plan to prepare for and respond to such inspections. By following the steps spelled out in the guide, an FDA inspection should occur with a minimum of disruption and leave the government inspector with the impression of a well-organized, safe and efficient operation. The Guide to Handling FDA Inspections - 2nd Edition is available from The Food Institute in print or as a PDF download for only $179.
Order your copy of The Guide to Handling FDA Inspections online click here.
The U.S. Food and Drug Administration, the Centers for Disease Control and Prevention and the U.S. Department of Agriculture have launched a food defense awareness training kit for first line food industry employees. This training focuses on preventing food contamination.
The FIRST kit uses five key points based on the acronym:
F
– FOLLOWcompany food defense plan and procedures
I
– INSPECTyour work area and surrounding areas
R
– RECOGNIZEanything out of the ordinary
S
– SECUREall ingredients, supplies and finished product
T
– TELLmanagement if you notice anything unusual or suspicious
The F.D.A. also has an ALERT training kit to raise awareness of food defense issues and to decrease the risk of food contamination. ALERT, a program that was issued in July 2006, also focuses on prevention and identifies key points that supervisors and managers in industry and businesses can use to raise awareness of food defense issues and decrease the risks of food contamination.
A
– AS SUREthat the supplies and ingredients are from safe and secure sources
L
– LOOKafter the security of the products and ingredients
E
– Know your EMPLOYEES
R
– Provide REPORTSabout the security of products
T
Know whom to notify if there's a THREAT, including suspicious behavior.
Copies of all the materials above can be ordered in bulk quantities by ordering online from the Food Defense & Terrorism Web site - Click here to do so.
A Web-ready version of the kit will be available later this month.
Retailers are providing their customers with food safety information and tips through the “Be Food Safe” campaign launched by the U.S. Department of Agriculture and the U.S. Partnership for Food Safety Education. “Be Food Safe” utilizes colorful, modular icons and photography to illustrate basic safe food-handling practices. Retailers using these icons for display in stores, and in other forms of customer outreach, are helping to restore confidence in the food supply, which surveys show has dropped despite a reduction in the overall rate of foodborne illnesses.
Foodborne illness is a serious public health threat. Each year, approximately 76 million cases of foodborne illness occur in the United States alone, according to the Centers for Disease Control and Prevention (CDC). Of those cases of foodborne illness, more than 325,000 people are hospitalized and about 5,000 deaths occur.
Why Be Food Safe?
Preventing foodborne illness is one of the U.S. Department of Agriculture's (USDA's) top priorities. For more than 100 years, the USDA's Food Safety and Inspection Service (FSIS) has worked with our Nation's commercial suppliers to ensure that meat, poultry, and egg products are safe, wholesome, and correctly labeled and packaged for public consumption. And because research shows that improper handling, preparation, and storage of food can cause foodborne illness, FSIS has conducted—and is a key stakeholder in—many public education programs to prevent foodborne illness.
What is the Be Food Safe Campaign?
USDA developed the Be Food Safe campaign in cooperation with the Partnership for Food Safety Education, FDA, and CDC because research shows that Americans are aware of food safety, but they need more information to achieve and maintain safe food handling behaviors. The Be Food Safe campaign, which is grounded in social marketing, behavior change, and risk communications theories, is designed to provide educators with the tools to inform consumers about foodborne illness and raise the level of awareness of the dangers associated with improper handling and undercooking of food.
HHS Unveils Plan to Strengthen, Update Food Safety Efforts
The U.S. Department of Health and Human Services (HHS) Secretary Mike Leavitt Tuesday, November 6, presented a comprehensive initiative by the Food and Drug Administration (FDA) designed to bolster efforts to better protect the nation's food supply. The Food Protection Plan proposes the use of science and a risk-based approach to ensure the safety of domestic and imported foods eaten by American consumers. The Food Protection Plan's three strategic organizational elements are prevention, intervention, and response. This Action Plan follows the organizing principles identified in the Strategic Framework – prevention, intervention, and response – and draws on six building blocks:
1) Advance a Common Vision;
2) Increase Accountability Enforcement and Deterrence;
3) Focus on Risks over the Life Cycle of an Imported Product;
4) Build Interoperable Systems;
5) Foster a Culture of Collaboration and
6) Promote Technological Innovation and New Science.
The Food and Drug Administration (FDA) posted two new guidances for the food industry on their website: “A Food Labeling Guide” and “A Labeling Guide for Restaurants and Other Retail Establishments Selling Away-From-Home Foods.” The FDA is responsible for assuring that foods sold in the United States are safe, wholesome and properly labeled.
Compliance Guide for Mandatory Country of Origin Labeling
United Fresh Produce Association has published a new guide for the produce industry on how to comply with the upcoming country of origin labeling law, due to go into effect September 30, 2008. UFPA has prepared an analysis of the legal requirements likely to go into effect, with advice for every segment of the produce supply chain from grower-shippers to retailers.
The new White Paper "What You Need To Know Now About Complying With Country of Origin Labeling Rules" is available here.
Compliance Guide for Mandatory Country of Origin Labeling - Seafood
Posters for Consumers Regarding Nutritional Information of Raw Fruits, Vegetables and Fish -- Now Available The Food and Drug Administration's (FDA) has created a voluntary nutrition information program to help consumers make informed purchasing decisions that reflect their dietary needs. The FDA’s Center for Food Safety and Applied Nutrition is providing the posters to encourage retail stores that sell raw fruits, vegetables, and fish to participate in the voluntary point-of-purchase nutrition information program (21 CFR 101.42 through 101.45).
The FDA will begin surveying stores starting March 1, 2008 to determine if there is sufficient voluntary compliance. Retailers are urged to post this valuable nutrition information as a service for health conscious consumers and avoid mandatory regulation. The regulation also states that if volunteer participation by food retailers drops below 60 percent, the FDA has the right to mandate nutrition labeling on these products.
Nutrition Information Posters for Meat and Poulty Products
USDA regulations provide for posting voluntary nutrition information for Beef & Veal, Pork & Lamb, and Chicken & Turkey. Click below to download each poster.
The Corporate Challenge showcases the role industry can play as partners to government in encouraging healthier eating and physical fitness among families. The Challenge is designed to empower nutrition gatekeepers to assist them in modeling a healthy lifestyle and by providing information to help them make healthy food choices for themselves and their families.
How Can My Company Join? The Action Kit is designed to be the turn-key way for your company to join this movement and transform the way America eats. Everything you need to sign up and develop a project is included in the kit.
