Adulteration Against Beefing up Defense

PLUS Rodent and Pest Exclusion Tactics ■ Cannabis as a Food Additive ■ Indecision Over Cultured Meat

Volume 25 Number 2 APRIL / MAY 2018

The need behind BEEFING UP FDA’s strong security measures to prevent DEFENSE food tampering AGAINST ADULTERATION

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Learn more at www.perkinelmer.com/pesticides APRIL/MAYContents 2018 • VOLUME 25 NUMBER 2 • www.foodqualityandsafety.com Features 18 COVER STORY BEEFING UP DEFENSE AGAINST © WHITECITYRECORDS / GUINGM5 - STOCK.ADOBE.COM ADULTERATION The need behind FDA’s strong security measures to prevent food tampering BY JESSE STANIFORTH © INNOVATED CAPTURES - STOCK.ADOBE.COM © INNOVATED 24 27 Food Defense: Terrorism’s Growing It’s Everyone’s Job Appetite for America’s

© AUREMAR - STOCK.ADOBE.COM Identifying common gaps in Food Supply current food defense plans and ISIS hasn’t gone away— the key components that can should agribusiness and the strengthen compliance for the food industry still be concerned Intentional Adulteration rule over possible threats? BY KIM ONETT BY ROBERT A. NORTON, PHD

Food Quality & Safety (ISSN 1092-7514) is published 6 times a year in Feb/Mar, Apr/May, Jun/July, Aug/Sept, Oct/Nov, Dec/Jan by Wiley Subscription Services, Inc., a Wiley Company, 111 River St., Hoboken, NJ 07030-5774. Periodical postage paid at Hoboken, NJ, and additional mailing offices. Print subscriptions are free for qualified recipients. Annual paid subscriptions are available to all others for $183. For subscription questions in the U.S., call 844-862-9286. For outside the U.S., call 856-255-5537. Food Quality & Safety is a proud member of: United Fresh Produce Association

COVER: © WHITECITYRECORDS / GUINGM5 - STOCK.ADOBE.COM - / GUINGM5 COVER: © WHITECITYRECORDS APEX, Folio Ozzie, and ASBPE award winner for editorial and graphics excellence. POSTMASTER: Returns and address changes to Food Quality & Safety magazine, PO Box 986, Levittown PA 19055-0986

April / May 2018 5 CONTENTS

(Continued from p. 5) Safety & Sanitation 42 FOOD SAFETY TESTING AT Columns 28 TEN WAYS TO PREVENT THE ‘MOLECULAR’ LEVEL PEST HEADACHES Automated molecular analysis tools Washington Report Avoid costly problems and meet are needed to simplify pathogen requirements of pest management testing and reduce costs 12 BATTLE BREWING OVER audits by following these proactive BY JACK REGAN, PHD ‘CLEAN MEAT’ LABELING sanitation and maintenance USDA, FDA remain on sidelines strategies over lab-grown or cultured BY JERRY HEATH meat—for now Manufacturing & BY TED AGRES 31 EXCLUSION: MOST POWERFUL WEAPON IN FIGHT AGAINST Distribution RODENTS 44 CANNABIS AS A FOOD Eliminating all cracks, crevices, and ADDITIVE: THE FARM-TO- Pathogen Patrol other spaces to prevent pests from FORK JOURNEY entering a building Explosive growth is likely for BY DREW MCFADDEN marijuana production, but there are unique challenges to consider, from growing and harvesting 33 PEST MANAGEMENT: to processing, packaging, and FOLLOWING IN FSMA’S distribution FOOTSTEPS BY PHIL KAFARAKIS ©SVETA - STOCK.ADOBE.COM ©SVETA Integrated pest management should be a targeted plan to not 14 STAVING OFF SALMONELLA only deal with pests, but to prevent New tests, technologies, and them and minimize their impact Food Service & Retail ambitious research are combating before they become a problem the impacts of this master BY CHELLE HARTZER, BCE foodborne pathogen BY LINDA L. LEAKE, MS

Testing 36 NUCLEAR SCREENING Departments

AT HEART OF HUNGARIAN - STOCK.ADOBE.COM ©WAVEBREAKMEDIAMICRO WINE PROFILING 8 FROM THE EDITOR 47 DIGITIZING IS NOT AN OPTION Hungary joins other European 10 NEWS & NOTES countries to create a wine map Digital HACCP systems help food service operations maintain of origin, using nuclear magnetic 49 NEW PRODUCTS resonance to detect wine fraud controls, increase staff productivity, safety, and overall customer BY IRIS MANGELSCHOTS, PHD 50 ADVERTISER DIRECTORY experience BY ROBERT SPROULE 50 EVENTS In The Lab 38 IS AUTOMATED MEDIA PREPARATION A GOOD FIT More Content Available at www.FoodQualityandSafety.com: FOR YOUR LAB? • 5 Quick Ways to Ensure Safety in • What New Staffers Need to Know Automating media preparation Supermarkets About Food Temperatures for pathogen testing can improve BY DANIELLE EASTON BY EDWARD SHAREK operational efficiencies for certain • How Brands Sabotage Themselves • What Does GDPR Regulations Mean food laboratories Where Food Safety is Concerned for Retailers? BY GREG SPARROW BY HEATHER GARCIA BY MICHAEL DELLI COLLI AND HECTOR CASTANEDA • All You Want to Know About Sprouts BY BARBARA SANDERSON

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You don’t need to change the game, just how you play it. Discover remarkable at agilent.com/chem/ultivo PUBLISHER Lisa Dionne Lento, [email protected] SENIOR ACCOUNT MANAGER Ken Potuznik, [email protected] From The Editors PROFESSIONAL EDITOR Marian Zboraj, [email protected] DESIGN Maria Ender, [email protected] PRODUCTION Claudia Vogel, [email protected] Jörg Stenger, [email protected] Elli Palzer, [email protected] I.P. HARPC. Food Purnendu C. Vasavada, PhD, [email protected] Quality & Safety CO-INDUSTRY EDITOR CO-INDUSTRY EDITOR Richard Stier, [email protected] magazine would like to belatedly Advertising Director Dan Nicholas R.report the demise of HARPC. 111 River Street, Hoboken, NJ 07030 HARPC, or Hazard Analysis Risk (716) 587-2181, [email protected] Based Preventive Controls, was Sales Office conceived in the halls of Congress U.S./Canada/International Ken Potuznik in response to national concerns 29822 N 51st Place, Cave Creek, AZ 85331 regarding the safety of U.S. food supply. How long HARPC re- (480) 419-1851 • fax (480) 718-7719 [email protected] mained in the womb until his/her birth in December 2010 is unknown, but it apparently was a long gestation period. HARPC Editorial Office 111 River Street, Hoboken, NJ 07030-5774, USA was officially acknowledged by President Obama in January Reprints: E-mail [email protected] 2011 when the he signed FSMA into law—one of the rare recent examples of our Congress working together on something. The coming of HARPC into the world was met with great Editorial Advisory Panel jubilation by some proclaiming that the child was “HACCP on Betsy Booren, PhD Mary Ann Platt Chief Scientist President steroids” and a vast improvement over traditional HACCP in American Meat Institute Foundation CNS/RQA, Inc. that they felt HACCP was not a proactive means of ensuring food Gerry Broski Mike Robach safety. The latter was sort of an odd take because the FDA as far Sr. Marketing Director, Food Safety Vice President, Corporate Food Safety, back as 1990 was praising HACCP as being proactive. Former Neogen Corp. Quality, & Regulatory Cargill FDA Commissioner David Kessler referred to HACCP when he Christine Chaisson, PhD made the statement, “Our safety systems should be preventing Director Bob Swientek The Lifeline Group Editor-in-Chief, Food Technology problems rather than chasing the horses after they are out of the magazine Virginia Deibel, PhD Institute of Food Technologists barn. HACCP is a system that will make that possible.” Director, Microbiological Consulting The coming of HARPC created great angst as it was pre- Covance Laboratories Patricia A. Wester President sented as a brand-new food safety management system that Philip H. Elliott, PhD PA Wester Consulting would mandate the industry completely disassemble its current Food Safety, Global Quality Assurance W.K. Kellogg Institute Craig Wilson programs to implement the new systems. The angst was magni- Vice President, Food Safety fied since as soon as the law was passed, “experts” came out of Steven Gendel & Quality Assurance Vice President, Div. of Food Allergens Costco Wholesale the woodwork offering expensive workshops on how to comply IEH Laboratories & Consulting Group with HARPC. The route that the food industry should have taken: Steven Wilson Jennifer McEntire, PhD Chief Quality Officer look at the law, re-evaluate existing food safety management Vice President, Food Safety and Technology USDC Seafood Inspection Program systems, and await passage of the regulations that the FDA was United Fresh Produce Association charged with developing to ensure enforcement of FSMA. When the draft regulations appeared, they did not include Printed in the United States by Dartmouth Printing, Hanover, NH. much that was new but did mandate the food Copyright 2018 Wiley Periodicals, Inc., a Wiley Company. All rights reserved. No part of this publication may be reproduced in any form or by any means, except as permitted safety management systems be more robust; under Sections 107 or 108 of the 1976 United States Copyright Act, without either the prior something which all processors did not do, written permission of the publisher, or authorization through the Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923: (978) 750-8400: fax (978) 750-4470. especially when it came to validation issues. All materials published, including but not limited to original research, clinical notes, HARPC But we are here to note the passing of editorials, reviews, reports, letters, and book reviews represent the opinions and views of the authors and do not reflect any official policy or medical opinion of the institutions with HARPC. As the draft regulations were is- which the authors are affiliated or of the publisher unless this is clearly specified. Materials sued and the mandated programs to train published herein are intended to further general scientific research, understanding, and Preventive Controls Qualified Individuals discussion only and are not intended and should not be relied upon as recommending or promoting a specific method, diagnosis or treatment by physicians for any particular patient. (PCQI) were developed, HARPC disappeared. In fact, he/she is While the editors and publisher believe that the specifications and usage of equipment not even mentioned in the PCQI course. So HARPC is dead and and devices as set forth herein are in accord with current recommendations and practice at the time of publication, they accept no legal responsibility for any errors or omissions, buried and is really not being mourned. In fact, most food pro- and make no warranty, express or implied, with respect to material contained herein. cessors probably would say, “Good riddance.” Publication of an advertisement or other discussions of products in this publication should not be construed as an endorsement of the products or the manufacturers’ claims. Readers are encouraged to contact the manufacturers with any questions about the features or Rick Stier limitations of the products mentioned. Co-Industry Editor ©SOROKINA - STOCK.ADOBE.COM

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FDA Updates $6.5 M Verdict in Landmark Case Reflections on Food Recalls FDA releases the 2017 edition of the FDA Food On March 1, 2018, an Arizona federal court The recently released Q4 2017 Recall Index Code, a model regulation that provides all jury returned a verdict in the amount of $6.5 from Stericycle Expert Solutions reveals the levels of government and retail industry with million in favor of a 5-and-a-half-year-old food and beverage industry experienced the practical, science-based guidance and man- child who suffered a brain injury as a result most dramatic spike in units recalled over ageable provisions for reducing foodborne ill- of a Salmonella Heidelberg infection from the past five years. Products recalled by FDA ness. Significant changes to the 2017 edition chicken produced by Foster Poultry Farms. skyrocketed 92.7% since 2012, and recalled include a revised requirement for the person The case established that chicken produc- pounds regulated by USDA jumped 83.4% in charge to be a certified food protection ers can be held responsible for Salmonella in the same period. Improvements in food manager; a new section that addresses the contamination on raw chicken product even testing combined with factory farming and use of bandages, finger cots, or finger stalls; though the USDA does not consider Salmo- growing automation in food production were harmonized cooking time/temperature pa- nella an “adulterant” in raw chicken and the major drivers of the increases. Approximately rameters for intact and non-intact meat and bacteria can be killed by cooking. 28% of FDA food recalls were due to bacte- poultry in accordance with USDA’s FSIS; and rial contamination in 2012, with that number updated procedures to continue during an ex- jumping to 31.3% by year-end 2017. pounds tended water or electrical outage. The 2017 Deadly Listeria Could Herald Tighter dropped 92% to the lowest since Q3 2013. FDA Food Code is available at http://www.fda. Food Safety Rules in South Africa gov/FoodCode. According to Reuters, a huge and deadly out- FDA’s 2017 edition of the Voluntary Na- break of Listeria in South Africa could alter the Business Briefs tional Retail Food Regulatory Program Stan- country’s approach to foodborne disease. The Park City Group’s ReposiTrak and Re- dards provides recommendations for de- WHO’s top specialist on global food safety lik- call InfoLink form a new partnership to signing and managing regulatory programs. ened the South African outbreak’s potential integrate their technologies and conduct Updates were made to the Training Standard impact to the “mad cow disease” BSE crisis in joint business development activities. definition; clarification to the standardizing Europe that began in the 1980s and a vast E. and re-standardizing criteria for food safety coli outbreak traced to Jack in the Box burgers SCS Global Services and AgSafe Food & Farms partner to expand agricultural inspection officers; consolidation of the -fa in the U.S. in 1993. Peter Ben Embarek, who training. cility categories that can be used when con- manages the WHO International Food Safety ducting a risk factor study; and consolidation Authorities Network, told Reuters, “this could Hygiena opens a new facility in Canada of reporting forms. be the crisis that will finally make at least called Hygiena Canada Ltd. After leaving the agency five years ago South Africa, and possibly the whole of Af- Hydrofresh HPP, an affiliate of Keller to join the Produce Marketing Association, rica, realize the importance of food safety and Logistics Group, is constructing a $10 Jim Gorny, PhD, returns to FDA in newly cre- foodborne diseases and the need to invest in million pasteurization plant in Delphos, ated position as senior science advisor for improving things.” At least 180 people have Ohio, that uses high-pressure process- produce safety at Center for Food Safety been killed in South Africa since January last ing technology. and Applied Nutrition. He will work on im- year and almost 1,000 infected in the world’s The Food Marketing Institute and The plementing new science and risk-based worst recorded Listeria outbreak. Health offi- Center for Food Integrity partner to de- requirements to prevent illnesses from con- cials linked outbreak to a type of processed velop a transparency index that will pro- taminated produce. sausage meat. vide retailers with an assessment tool.

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in discussions with USDA and FDA, as are representatives of companies developing these products. The regulatory boundaries are some- what vague. While FDA has purview over most food products, USDA has primary authority over meat, poultry, and most egg products. And FDA, not USDA, is typically involved in labeling disputes. While not commenting on the labeling issues, FDA said, “Given information we have at this time, it seems reasonable to think that cultured meat, if manufactured in accordance with appropriate safety standards and all relevant regulations, could be con- Battle Brewing Over sumed safely.” An FDA spokesperson added the ‘Clean Meat’ Labeling agency was “committed to supporting innovation in the food supply” and encour- USDA, FDA remain on sidelines over lab-grown aged manufacturers to “engage with us to or cultured meat—for now | BY TED AGRES address any questions they may have.” It isn’t clear when, or if, FDA or USDA may weigh in on the controversy, but neither is likely to rule on clean meat terminology ajor food producers and vested in the traditional manner…rather until the technology is more fully devel- meatpackers Tyson Foods than coming from alternative sources such oped, concludes a recent whitepaper from Inc. and Cargill, along with as a synthetic product from plant, insects, CoBank, a national cooperative farm bank numerous investors includ- or other non-animal components and any based in Colorado. Ming Richard Branson and Bill Gates, are product grown in labs from animal cells.” throwing millions of dollars behind efforts Similarly, “products that are labeled as Major Investments to develop and commercialize alternative ‘meat’ should be limited to those that are The beef industry’s opposition to clean protein products, particularly “clean derived from the tissue or flesh of an ani- meat is “shortsighted” and “disappoint- meat,” also called lab-grown or cultured mal harvested in the traditional manner,” ing,” says Emily Byrd, communications meat, and plant-based proteins. USCA said in its 15-page petition, submit- director for the Good Food Institute, a non- The investments are fueled by the rec- ted in February. profit that supports creation of “a healthy, ognition of a growing worldwide demand “Consumers depend upon the USDA humane, and sustainable food supply.” for high-quality protein and increasing FSIS to ensure that the products they Plant-based and clean meat “have the po- consumer preferences for environmentally purchase at the grocery store match their tential to fundamentally transform meat friendly and sustainable food production. label descriptions,” said Kenny Graner, production for the better,” she adds. “It’s And while the market for clean meat and president of USCA, who asked the agency up to the industry whether they will align plant-based protein products is projected “to rectify the misleading labeling of ‘beef’ themselves with this change and share to remain small in comparison to tradi- products that are made with plant or insect the benefits, or fight this change to their tional beef, pork, and poultry, the efforts protein or grown in a petri dish.” detriment.” clearly have the meat industry worried. Similarly, the National Cattlemen’s Plant-based meat substitutes made The U.S. Cattlemen’s Association Beef Association, another major trade from soy, nuts, and grains have been (USCA), a leading trade group, has filed group, has made the issue a priority in around for decades. Long a staple of vege- a petition with USDA’s Food Safety and 2018, with “a focus on protecting the in- tarians and the health-conscious, the seg- Inspection Service (FSIS) requesting dustry and consumers from fake meat and ment is now becoming more mainstream, the agency officially limit the labeling of misleading labels on products that do not thanks to efforts by startup companies SUDOWOODO/ STUDIOWORKSTOCK-STOCK.ADOBE.COM

“beef” to “cattle born, raised, and har- contain real beef.” The group is reportedly such as Los Angeles-based Beyond Meat, ©

12 FOOD QUALITY & SAFETY www.foodqualityandsafety.com whose plant-based burgers, sausages, and percent of those aged 15 to 70 claim to eat Memphis Meat, for example, reported chicken strips are so meat-like they can a predominantly plant-based diet, accord- last year that a pound of clean meat costs often be found in the supermarket meat ing to data from HealthFocus International. $2,400 to produce. This, however, is com- aisle. In 2016, Tyson Foods took a 5 percent Worldwide, meat substitute sales could pared to an estimated $18,000 in 2016 ownership stake in the company, followed reach $5.2 billion by 2020, according to and $325,000 in 2013. As technology ad- by an additional investment last year. Allied Market Research, an 8.4 percent an- vances and production scales up, costs The capital infusions come from a nual increase from 2015. While this is only are expected to fall. Netherlands-based $150-million venture capital fund Tyson a small fraction of the $750-billion market MosaMeat predicts its clean beef could launched in December 2016 to invest in for conventional meat, projected supplies eventually cost a competitive $3.60 per companies “developing breakthrough are likely to be insufficient as the world’s pound. technologies, business models, and prod- population reaches 9.7 billion by 2050. While the timeline for commercial vi- ucts to sustainably feed a growing world All this is good news for companies de- ability of clean meat remains unknown, population.” Tom Hayes, Tyson presi- veloping alternative protein food products, many estimates place market introduction dent and CEO, admitted the company’s which, in addition to Beyond Meat and to be within the next three to five years, decision to invest in cultured meats and Memphis Meats include Amy’s Kitchen, with widespread supermarket adoption plant-based proteins “seemed counterin- JUST, Inc. (formerly Hampton Creek), and within the following two or three years. tuitive to some inside our company.” But Morningstar Farms in the U.S.; Cauldron meeting the growing worldwide demand Foods, Quorn Foods, and Vbites Food in Challenges to Clean Meat for protein, in ways that are sustainable, the U.K.; Garden Protein International in In addition to cost, there remains the chal- “will take a combination of innovative and Canada; and MosaMeat and Meatless B.V. lenge of consumer perception. In 2014, traditional approaches,” he explained. in The Netherlands. 80 percent of Americans said they would Earlier this year, Tyson New Ventures not eat meat that was grown in a lab, ac- LLC also invested in Memphis Meats, a San How to Grow Clean Meat cording to a Pew Research Center survey. Francisco-based startup developing meat The idea of using tissue engineering to pro- Sentiments are changing. A separate 2016 that is cultured from living animal cells duce edible meat is far from new. In 1932, survey found only about 20 percent of without the need to breed or slaughter the Winston Churchill predicted that within Americans were unwilling to try cultured animals. Last year Memphis Meats received 50 years, “We shall escape the absurdity meat, with two-thirds willing to try it $17 million in VC funding from a group of of growing a whole chicken in order to eat and one-third willing to consume it regu- investors including Cargill, Virgin Group the breast or wing, by growing these parts larly. Potential barriers were identified as founder Richard Branson, and Microsoft separately under a suitable medium.” His taste/product appeal (79 percent), ethical founder Bill Gates. So far, the company has forecast wasn’t far off. In-vitro cultivation concerns (involving high-tech genetics, raised at least $22 million in funding. of muscle fibers was first performed in 24 percent), and price (20 percent). “The world loves to eat meat, and it 1971. In 2000, inventor Jon Vein received Much of the perception issue involves is core to many of our cultures and tradi- one of the first U.S. patents for the produc- marketing, namely what the product tions,” said Uma Valeti, MD, cofounder tion of tissue engineered meat for human will be called. Supporters prefer posi- and CEO of Memphis Meats. “However, the consumption. tive-sounding terminology, such as “clean way conventional meat is produced today Today, two main biotechnologies are meat,” while opponents tend to character- creates challenges for the environment, used to produce cultured meat. The first, ize it as “in-vitro meat,” “lab-grown meat,” animal welfare, and human health.” called the “self-organizing technique” or, as the Cattlemen’s Association puts it, Supporters boast that clean meat uses muscle cells of donor animals to meat “grown in a petri dish.” production eliminates environmental self-replicate in a nutrient medium con- Clean meat is similar to “clean energy” contamination from animal waste runoff, taining salts, pH buffers, and other mole- by communicating important aspects of requires no antibiotics or artificial hor- cules. The technique can be used to create the technology, “both the environmental mones, produces no bacterial contami- highly-structured meat, such as steak. But benefits and the decrease in foodborne nation, and doesn’t harm animals. Clean new animal cells are needed regularly and pathogens and drug residues,” says Bruce meat could be produced with up to 96 per- quantity production is limited. Friedrich, cofounder and executive direc- cent lower greenhouse gas emissions, 45 The second or “scaffold-based tech- tor of the Good Food Institute. percent less energy, 99 percent lower land nique,” uses adult stem cells where em- “It is no more accurate to say that clean use, and 96 percent lower water use than bryonic myoblasts or adult skeletal muscle meat is ‘lab grown’ than it is to say that conventional meat, according to a study cells are attached to an edible or biode- Cheerios and commercial peanut butter from the University of Oxford. gradable scaffold or support structure and are ‘lab created,’” Friedrich says. “All pro- USDA has estimated that the aver- fed a culture medium in a stainless-steel cessed foods start in a food laboratory, of age U.S. consumer will eat more than bioreactor. This approach is used to pro- course, but with clean meat, the end result 222 pounds of red meat and poultry this duce ground meat products. Numerous is real, pure meat.” ■ year, surpassing a record set in 2004. De- technological issues remain to be solved spite this, 60 percent of U.S. consumers and production costs, while falling, re- Agres is an award-winning writer based in Laurel, Md. Reach say they are cutting back on meat, and 17 main exorbitant. him at [email protected].

April / May 2018 13 Pathogen Patrol

Salmonella Dublin can be difficult or slow to grow in culture, typically making detection challenging, according to Laura Goodman, PhD, an assistant research professor in the Department of Population Medicine and Diagnostic Sciences at Cor- nell University, Ithaca, N.Y., and lead author of the study that resulted in this new rapid test. “Tests for Salmonella environmental screening used to take days, now they take 24 hours,” Dr. Goodman points out. “The new method can also detect one hundred- fold fewer Salmonella Dublin bacteria.” To tackle Salmonella diagnosis, Dr. Goodman and her team developed a workflow for testing veterinary matrices, including enteric and cloacal tissues (mostly from cows, but also from other species), feces (from cows, dogs, and horses), and feed, plus environmental samples, by using real-time polymerase chain reaction after selective enrichment in Rappa- port-Vassiliadis soya medium. Dr. Goodman says that the new Staving OffSalmonella method to detect Salmonella is now New tests, technologies, and ambitious research are available as an environmental testing combating the impacts of this master foodborne pathogen program for animal facilities through Cor- nell’s Animal Health Diagnostic Center. BY LINDA L. LEAKE, MS “The test covers all S. enterica subspecies and serotypes and offers next-day results,” she relates. here’s no need to send a sympa- ness source attribution estimates for 2013, thy card to Salmonella. Yes, this 75.4 percent of Salmonella illnesses were Dry Surrogate Organisms proud bug dropped into second attributed to seven food categories: seeded While Novolyze, based in Dijon, France, place on the 2016 CDC list of or- vegetables (16 percent), eggs (11.5 percent), has developed a full range of surrogate mi- Tganisms responsible for foodborne illness chicken (10.4 percent), other produce, such croorganisms qualified for different kinds in the U.S., with 8,172 cases reported on as nuts (9.8 percent), pork (9.3 percent), of food products, target pathogens, and CDC’s Foodborne Diseases Active Sur- beef (9.1 percent), and fruits (8.9 percent). kill steps, the firm’s signature product is veillance Network (FoodNet), compared Salmonella challenges abound, but a patented dry Salmonella surrogate mar- to 8,547 cases for Campylobacter. But Sal- fortunately, much tireless work is in prog- keted under the trade name SurroNov. monella still took the lead among all food- ress to minimize the negative effects of this The Novolyze dry, ready-to-use surro- borne bacterial pathogens for causing organism throughout the food chain. gate microorganisms mimic the behavior most hospitalizations, 2,255, and deaths, of foodborne pathogens, and thus make 40, as reported in FoodNet’s April 21, Faster Salmonella Test it possible for food companies to perform 2017 issue of the Morbidity and Mortality A new diagnostic procedure has been in-plant preventive control validations, Weekly Report. developed that provides accurate, rapid according to Karim-Frank Khinouche, the According to the December 2017 report testing for Salmonella, including serotype firm’s founder and CEO. by the Interagency Food Safety Analytics Dublin, an emerging food animal and food “Our surrogate products are non-

Collaboration that addresses foodborne ill- safety concern. pathogenic, so food manufacturers can - STOCK.ADOBE.COM ©SVETA

14 FOOD QUALITY & SAFETY www.foodqualityandsafety.com validate their processes right in their own the oven, and then after cooling of the fin- Focus on Tomatoes production lines,” Khinouche relates. ished product coming from the oven.” Courtesy of a $500,000 grant provided by “SurroNov surrogates validate such prod- Wilson reports that, at the end of this the USDA National Institute for Food and ucts as spices, nuts, cocoa, pet food, pow- testing, there were no positive results for Agriculture (NIFA), Gireesh Rajashekara, ders, cereals, pasta, flour, cookie dough, Salmonella. “SuroNov gave us a higher log DVM, PhD, a professor in the Food Ani- and baked goods; and they can be used reduction, as typical labs will inoculate at mal Health Research Program at the Ohio in extruder, steam pasteurizer, oven, and 5 log, whereas Novolyze offers 10 log,” he State University’s Agricultural Research dryer applications.” notes. “And at the end, the water activity of and Development Center, Wooster, is in Khinouche says the dry nature of the product from the dough samples tested the final year of a research project focused SurroNov reduces the impact on the physi- was 9.2.” on Salmonella contamination of tomatoes. cal-chemical properties of the food matrix. (Continued on p. 16) Additional benefits include that these surrogates can be directly incorporated into a

Dr. Rajashekara’s Do Your Products Conform team also tested their to Your Brand Requirements novel small molecules in chickens and and Regulations? found that these small Partner with the product inspection experts molecules are effective to ensure they do! in reducing Salmonella in infected chickens.

food matrix without an enrichment step; there is a guaranteed inoculation concen- tration and more favorable heat resistance to the target pathogen compared with liquid surrogates; and there’s also the ability to reach higher inoculation levels than methods using liquid surrogates, up to 10-log colony forming units per gram. La Tortilla Factory, Santa Rosa, Calif., manufacturer of 1.2 million tortillas per day, first used SurroNov drySalmonella surrogate at its 75,000-square-foot plant in early September 2017. “We needed documentation of our thermal processing procedures in order to comply with Food Safety Modernization Act regula- Metal Detection X-Ray Inspection Checkweighing Vision Inspection tions,” says Nathan Wilson, the compa- Customized Material Handling Global Field-based Service ny’s quality assurance manager. “Since our products typically have water activity of .9 to .99, they are at high risk for bac- Visit us at Visit us at the terial spoilage. So, we needed solid data Visit us at Pack Expo East Powder & Bulk Food Safety Solids Summit and validation. Booth 1303 Booth 2503 Booth 507 “We ran validation tests two times in Philadelphia, PA Rosemont, IL Rosemont, IL one week, using 45 grams of SuroNov each April 16-18, 2018 Apr. 24-26, 2018 May 8-10, 2018 to inoculate tortilla dough samples on numerous production lines and in several ov- ens,” Wilson relates. “We tested samples www.mt.com/pi after the heated press step that precedes

April / May 2018 15 PATHOGEN PATROL

(Continued from p. 15) Success with Steam Pasteurization Funded by a $2.5 million USDA NIFA By growing Salmonella-contaminated Vacuum steam pasteurization is prov- grant that runs through June 30, 2018, tomato plants in green house conditions, ing to be effective for killingSalmonella Dr. Hassan, his NSCU colleagues, and Dr. Rajashekara and his colleagues ob- on several low moisture foods, according collaborators at the University of North served that specific environmental tem- to Teresa Bergholz, PhD, a food scien- Carolina-Chapel Hill, have used an perature and relative humidity conditions tist with North Dakota State University attenuated strain of Salmonella, which have significant impact on Salmonella (NDSU), Fargo. was developed by his students during persistence in contaminated tomato plants. In Dr. Bergholz’s recent research, 2007 through 2010 and patented in 2012, “High environmental temperature, she and her colleagues applied steam at as vaccine. “The strain is different than greater than 77 degrees Fahrenheit, sig- lower temperatures to several low mois- the current vaccines and its authenticity nificantly reducesSalmonella abundance ture foods, including flaxseed, quinoa, and efficacy were first tested in the mice and persistence over time on the surface of and sunflower kernels. “The lower tem- model of salmonellosis,” Dr. Hassan the tomato plants, however environmen- peratures are relative to greater than 212 relates, noting that the mechanism of ac- tal temperatures did not affect internalized degrees Fahrenheit, which is the tem- tion hasn’t been published, so is yet confi- Salmonella,” Dr. Rajashekara explains. perature that would be required to pro- dential. “We also sequenced the complete “On the other hand, low relative humidity duce steam if not under a vacuum,” she genome of this patented Salmonella vac- levels, less than 40 percent, increased the explains. “The results show that vacuum cine strain.” probability of dissemination of Salmonella steam pasteurization for 2 to 5 minutes at The research team used the novel in the plant. Similarly, when tomato plants temperatures ranging from 167 degrees vaccine strain in its poultry studies alone, were experimentally infected with plant Fahrenheit to 185 degrees Fahrenheit can and in combinations with other reagents, pathogens, we observed that the plant effectively kill 5 logs ofSalmonella . such as prebiotic galacto-oligosaccharides pathogens could increase the abundance “Using a USDA NIFA grant, we are (GOS), for modulating the gut microbiome and persistence of Salmonella in tomato currently evaluating if Salmonella sero- of egg laying chickens. plant tissues, which is most likely due to vars Agona, Enteriditis, Montevideo, and “We isolated and characterized sev- competition for available nutrients in the Tennessee differ in their susceptibility to eral poultry-specific probiotic organisms plant tissues. Salmonella once infected vacuum steam pasteurization when inoc- from the healthy experimental birds and seems to compete successfully with plant ulated onto whole flaxseeds,” Dr. Bergholz selected three isolates for complete ge- pathogens to survive in tomato plants.” continues. “Our initial results indicate nome sequencing,” Dr. Hassan points out. that the serovars have similar levels of The researchers identified the compo- Big Work with Small Molecules inactivation.” sition and the development of the chicken Another goal in Dr. Rajashekara’s lab is to Another part of this project was to gut microbiome as a function of age, vac- develop novel antimicrobials to control evaluate if vacuum steam pasteurization cination, adding prebiotic GOS to the diet, Salmonella using new generation small impacted the quality of the foods that adding poultry-specific probiotic isolates molecules. “Previous studies have shown were pasteurized, Dr. Bergholz adds. “In to the diet, and combinations thereof. that new generation small molecules are collaboration with food scientist Clifford Dr. Hassan says these efforts are based effective even against multi-drug resistant Hall, PhD, who coordinates the NDSU on the fact that the gut microbiota plays pathogens,” Dr. Rajashekara relates. “We pulse crops quality program, we measured an important role in the digestion of identified several novel anti-Salmonella chemical and microbial changes in whole complex plant fibers and polysaccha- compounds that are effective against even and milled flaxseed over 28 to 36 weeks af- rides; and the microflora also provides the internalized Salmonella in tomato ter pasteurization,” she relates. “Overall, protection against colonization by inva- plants and fruits. These small molecules we saw a reduction in the number of aero- sive pathogenic organisms (colonization are compatible with the use of alternative bic microbes, yeasts, and molds, and neg- resistance). control methods such as beneficial plant ligible changes in chemical parameters.” “We also examined the effects of these associated microorganisms, so thereby treatments on the chicken’s immune sys- can be combined with bio-control ap- Poultry Vaccine tem,” Dr. Hassan continues. “Based on proaches to enhance Salmonella control Since poultry products have been fre- our results, we conclude that vaccination in production systems.” quently implicated in reported cases and modulation of the gut microbiome Dr. Rajashekara’s team also tested of salmonellosis, and since there has enhanced the bird’s ability to resist Sal- their novel small molecules in chickens been little information available about monella infections.” ■ and found that these small molecules the chicken’s intestinal microbiota and are effective in reducing Salmonella in in- its role in resistance to disease causing Leake, doing business as Food Safety Ink, is a food safety consultant, registered SQF contract auditor (High Risk), and fected chickens. “Small molecules are also pathogens, especially Salmonella, Hosni award-winning journalist based in Wilmington, N.C. Reach compatible with the use of probiotics and Hassan, PhD, a professor of microbiology her at [email protected]. they enhance the antimicrobial activity of in the Prestage Department of Poultry Sci- certain antibiotics that are currently used ence at North Carolina State University For extended online coverage of Sal- to control Salmonella in poultry produc- (NCSU), Raleigh, spearheaded a research monella, go to the April/May 2018 issue at www.FoodQualityandSafety.com. tion systems,” Dr. Rajashekara says. project to tackle these issues.

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18 FOOD QUALITY & SAFETY www.foodqualityandsafety.com COVER STORY: BEEFING UP DEFENSE AGAINST ADULTERATION

riminal and terror attacks on food and drugs don’t happen often, but when they do the public doesn’t forget them. ...Wheeler says, “you have Most Americans born before the mid-1970s remember the Chicago Tylenol poisonings of 1982 and the terror that fol- open product and we have Clowed them. Two years later, in Oregon, followers of cult-leader Bhagwan Shree Rajneesh launched the largest bioterror attack so many people coming and seen to date on U.S. soil when they inoculated salad bars in 10 restaurants with Salmonella in an effort to prevent their political going out of our facilities opponents from voting in large numbers, sickening over 700 people. Japanese consumers faced the same terror when, in late 2013, each and every day that we, an employee at a Aqlifoods Co. manufacturing plant deliberately historically, have not vetted contaminated frozen food with the pesticide malathion, leading to as many as 2,800 cases of reported illness. these people properly.” Such attacks can cast a shadow of anxiety on the everyday rou- tine of buying and eating meals, and it’s with the goal of reducing that anxiety that the Food Safety Modernization Act’s (FSMA) Final Rule for Mitigation Strategies to Protect Food Against Intentional One noteworthy change in Intentional Adulteration rule Adulteration will begin coming into effect next year. is expansion of the idea of what constitutes production se- This final rule is designed to deal specifically with the threat of curity. Arnold notes that until recently, production security malicious actors attempting to taint food with the goal of hurting has largely been centered around fences, CCTV cameras, and pass- consumers. key doors—the goal to keep “bad people” from doing “bad things.” Rod Wheeler, founder and CEO of the Global Food Defense Amy Kircher, DrPH, director of the University of Minnesota’s Institute, says that in most cases of tampering he encounters from Food Protection and Defense Institute, says that FSMA will force a year to year, the actor has been a disgruntled employee or other in- greater depth of understanding about what producers have to do ternal figure. However, he notes, groups like ISIS have encouraged to keep food safe. their followers to kill Westerners by poisoning their food supplies. “There is a significant culture change happening now,” Dr. “Obviously, [terrorists] are talking about this,” he says. “Every Kircher says, “where companies are now having to come into com- year, you’ll hear a little bit of something come through the wire, pliance in a way that will be enforced, and so many companies are whether it’s through the government agencies or through some starting to think about: How do we do vulnerability assessments other agency in another country.” for our entire company? How do we put mitigation steps in place that are beyond guns, gates, and guards?” An Old Problem with New Solutions Earl Arnold, global manager for food defense and FSMA at AIB Novel Vulnerabilities International, notes that intentional adulteration as a means of Wheeler notes that traditionally, production facilities have not waging war on a civilian population has a long history. paid much attention to security of shipping and receiving facili- “It was first recorded in the Roman times using deceased cattle ties, chemical laboratories, and chemical storage areas. to contaminate water supplies,” he says. “But guess what? In 2018, now we do,” he says, noting that With that history in mind—and with an eye toward future the present-day adversary is likely an Internet-radicalized lone- risks—the Intentional Adulteration rule demands production facil- wolf actor. He tries to imagine what the Boston-bomber Tsarnaev ities conduct a vulnerability assessment that considers the public brothers would do if their goal was to attack the food supply, he health impact of an adulterant being introduced at each process says, because they are the model of the kind of adversary against step, the extent to which the product is accessible at each step, and which legislation is attempting to protect. “They’re smart, Internet the ease by which the product could be deliberately contaminated. savvy, and they did their research before they set those bombs off,” “When evaluating all of this,” Arnold says, “you must consider he says. As well, they had the appearance of law-abiding citizens— these things could be done by someone welcomed into the facility. meaning they could easily find themselves employed in positions If a processing step has a significant vulnerability identified—one with access to food production facilities. that could cause wide scale public health impact—then a facility (Continued on p. 20) must develop mitigation to reduce the risk.”

April / May 2018 19 COVER STORY: BEEFING UP DEFENSE AGAINST ADULTERATION

(Continued from p. 19) In food factories and packaging centers, Wheeler says, But the range of possible “you have open product and we have so many people coming and going out of our facilities each and every day that we, vulnerabilities extends well historically, have not vetted these people properly. You could gain access inside a facility as, let’s say, an HVAC contractor beyond any one company’s or plumbing contractor. Really, you could be the bad guy in disguise. My philosophy has always been, which is right production facility, as Dr. along with the FDA’s, is just keep the bad guys out and Kircher notes with refer- those that we let in to these critical facilities, we vet them as best we can.” ence to the problem of the Fortunately, Dr. Kircher says that food producers have already been conscious and active in the preservation of food safety, so ingredient supply chain. a move to adopting food defense measures is simply a matter of evolution. However, with each stage of evolution, the complexity of the process becomes more significant. “We have to get beyond this sort of physical protection But the range of possible vulnerabilities extends well beyond of our food,” Dr. Kircher explains, “because very easily, we any one company’s production facility, as Dr. Kircher notes with could have something come into an ingredient. We could have reference to the problem of the ingredient supply chain. our cyber controls hacked. How else do we think about our “With Worcestershire sauce, for instance, to get from spices food being intentionally adulterated beyond someone just or paprika to the actual sauce, that might be 11 steps, and com- trying to break into the manufacturing plant? If we’re worried panies don’t always know the entire sequence of steps,” she says. about cyberattacks, we should understand our technology and “They know who they bought from and who they sold to, but really put safeguards in place so that nobody can, for example, hack to make these things, there are brokers and sellers and growers. the thermal processing controls that make sure pasteurization When you get to a final product that we the consumer are buying happens.” on the shelf, it has taken many steps. If you think about a basic

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20 FOOD QUALITY & SAFETY www.foodqualityandsafety.com COVER STORY: BEEFING UP DEFENSE AGAINST ADULTERATION

recipe for a cheeseburger, that’s 84 different components to make all the products that make up your cheeseburger. To me, that’s 84 supply chains.” In conjunction with the Foreign Supplier Verification rule and the Transport rule, Dr. Kircher says, the Intentional Adulteration rule provides for robust preventive controls that create a more de- fensible food system even when it involves buying from vendors outside the U.S. “This is not an overnight thing,” she says. “It’s a different philosophy. Companies focus on making good food that we want to buy. They don’t think about somebody intentionally trying to harm their product, and so it is a mind shift, it is a culture shift, and we, I think, collectively recognize that we need to do it. But it will take time.” FDA’s identification of four key vulnerable activities can be found in the sidebar on page 26.

Training Employees At the plant level, meanwhile, Wheeler stresses that beyond all other measures, the most important factor in mitigation is well- something and says something about it to someone and then can trained employees. Cameras have no power to perceive potentially maybe stop what could, potentially, be a huge event.” threatening behavior and stop it, while card-access systems may The Intentional Adulteration rule mandates monitoring, cor- only serve to slow down potential threat-actors. rective actions, and verification as components of a mitigation “If someone is going to harm the product, they have to come strategy. This is, Dr. Kircher notes, not necessarily an expensive through the door in order to get to the products in our processing process, however, it is a process that requires effort and organiza-

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April / May 2018 21 COVER STORY: BEEFING UP DEFENSE AGAINST ADULTERATION

do that, Dr. Kircher says, is going to involve the food production She notes that FSMA industries acting together as a business community with a shared interest in customers’ health and well-being. requires companies to “To do this comprehensively, we have to figure out a way to share information between companies and between governments, protect against “reason- so there can’t just be a single company that leads it,” she says. “No one will be successful, so we have to figure out how to be more ably foreseeable threats,” transparent about our global supply chain in a way that we’ve including weapons never been before. I would argue we can do it and still maintain those proprietary aspects that have to be maintained.” of mass destruction. A Brighter Future Among all parties, there is an air of confidence that FSMA’s Inten- tion and a plan for deployment. At the same time, she agrees with tional Adulteration rule will contribute to an increase in safety and Wheeler that employee training is essential. trust in food-production processes, which will hopefully translate “There are different levels of food defense training or aware- into an increase in consumer confidence. ness training that have to happen for employees that are what they “Since this is a preventive measure-driven program which call actionable process steps, or steps we know that could be a allows facilities to identify their significant vulnerabilities and vulnerability in a system,” Dr. Kircher says. “It might be an open develop mitigation strategies that they know will work for their vat. It might be bulk liquid receiving—those places that we think facility, I feel the food industry in the U.S. and globally will vastly are at higher risk of adulteration than others. That means people improve,” says Arnold. working on the line, all the way up to your food defense program manager, have to have some level of training in food defense, and really, that is increasing the awareness of those that are working and making our food, which actually will create a lot of defense in and of itself, just to have more eyes and understanding of how to protect our food systems.” She notes that FSMA requires companies to protect against “reasonably foreseeable threats,” including weapons of mass destruction. “Reasonably foreseeable” is a difficult phrase to define. “The way it was defined in FDA rules was, if it’s happened in the past, you have to show that you can mitigate against it,” Dr. Kircher explains. “If there’s been some adulteration in the past in this particular product, or for this particular method, or this particular agent, that’s something that is a foreseeable risk.” She offers the example of a bunch of bananas versus a can of chicken noodle soup: While the products are each sold in the same stores, their producers and supply chains chart wildly different courses—one of which offers far more opportunity for intentional Wheeler agrees, saying that while there’s still a good stretch adulteration. Accordingly, threats that may be “reasonably fore- of road ahead, it’s nothing compared with how far we’ve come on seeable” for one producer are not at all applicable to the other, and food defense. vice versa. For that reason, food defense must take into account the “I’m very proud of the food industry and the leadership at a lot peculiarities of each individual mode of production. Preparing to of these companies,” he says. “Not just the major companies, but the midsize to small companies too because they’re doing the best they can. As long as we can train frontline workers as to what to do, Reading Material on Authentication and get them involved, that’s half the battle.” Published by Wiley, the Food Authentication: Manage- Over his 15 years in food defense, Wheeler says the change ment, Analysis, and Regulation book covers the most has been dramatic, in part because the most successful compa- advanced analytical techniques used for authenticating nies have been adopting goal-based defense: Rather than simply a vast number of products around the world. An introduc- meeting the demands of regulation, they are envisioning the se- tory section presents the concepts of food authentication curity of their product and facilities and implementing programs while the second examines the analytical techniques for to serve that need. the detection of fraud relating to geographical, botanical, “Companies need to understand why FSMA exists and not species, and processing origin and production methods place so much emphasis on complying with the law,” he says. of food materials and ingredients. Finally, the third “You’re going to have to comply with the regulation anyway but section looks at consumer attitudes towards food authenticity, applying bioinformatics, and future outlook. For place your emphasis on what is it that we’re trying to achieve.” ■ more information, go to https://bit.ly/2IMi7oT.—FQ&S

Staniforth is a Montreal-based freelance journalist. Reach him at [email protected]. - STOCK.ADOBE.COM © KULYK

22 FOOD QUALITY & SAFETY www.foodqualityandsafety.com Wiley Food Technology

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EDITED BY PHOTIS PAPADEMAS THOMAS BINTSIS 18-327706 www.wiley.com Food Defense: It’s Every- one’s Job Identifying common gaps in current food defense plans and the key components that can strengthen compliance for the Intentional Adulteration rule BY KIM ONETT

hether for political gain, revenge, or plain old van- place understands the framework within which the food defense dalism, there are many opportunities in the global plan must be developed. food supply chain for the intentional contamination But it would be wrong to simply add food defense to your Wof food. Motives and the methods may differ, but no one in our HACCP team’s list of duties. Food defense requires a different industry is exempt from the threat. mindset and a different set of skills. And just as you train your workforce in food safety best practice, you must train them in Food Defense in a Global Supply Chain food defense awareness and mitigation strategies. We live in a country where food from everywhere in the world enters our food supply chain every day. We are truly fortunate to Building Your Food Defense Training Plan have such choice. But we must also ask ourselves how many steps What to train and how much to train will depend on the specific are in place to protect those products on their journey? responsibilities of your workers. The baseline is awareness train- A classic illustration is milk. It is stored at individual dairy ing: What is intentional adulteration? How does it differ from farms, transported from farm to farm via tanker truck, moved to food safety and food fraud? And what can each individual do to a co-op, transferred to a dairy milk processor and moved through protect the company? storage tanks, mix tanks, homogenizers, and fillers, and finally The FDA has developed resources to help you build aware- into a carton destined for a state-wide school system. The possi- ness in your workforce, and I encourage you to take advantage ble points of entry for an attack are numerous, and the impact of them. both emotional and physical in loss of life and suffering would A series of webinars on the Intentional Adulteration rule be devastating. can be found on the Food Safety Preventive Controls Alliance These very real threats have been recognized by the U.S. gov- (FSPCA) website at https://www.ifsh.iit.edu/fspca/courses/ ernment and the voluntary Global Food Safety Initiative (GFSI) intentional-adulteration. In these webinars FDA presents benchmarked standards, which contain criteria for food defense. expectations and methods for achieving compliance to the rule. With the passage of the Food Safety Modernization Act (FSMA), Present them to your food defense team and employees, custom- the Intentional Adulteration rules and regulations have been put ize the message to your situation, and, above all, get the conver- in place. These state that you must develop and implement a food sation started. defense plan that includes: a vulnerability assessment; mitiga- A tool for identifying appropriate mitigation strategies can tion strategies; monitoring, corrective actions, and verification be found at https://www.accessdata.fda.gov/scripts/fooddefen- procedures; and training and recordkeeping. semitigationstrategies/. This tool is built on a mitigation strate- At a minimum, the food defense plan must be reanalyzed ev- gies database, which is broad reaching and practical. ery three years. Records of all activities must be maintained for The FDA also provides helpful posters, called Employees two years. First. These can be printed off and used to educate frontline food If a vulnerability assessment is an evaluation of each point, employees as to what they can do to promote food defense. step, or procedure in your food operation to identify significant Beyond awareness training, the topics and level of complexity vulnerabilities and actionable process steps, the parallels to Haz- in your education programs will be dictated by the responsibili- ard Analysis and Critical Control Points (HACCP) are unmistak- ties of the individual. Table 1 on page 26 provides a breakdown of

able. Any company that has a food safety management system in topic categories based on job role. ©AUREMAR - STOCK.ADOBE.COM

24 FOOD QUALITY & SAFETY www.foodqualityandsafety.com FOOD DEFENSE: IT’S EVERYONE’S JOB

The Qualified Individual the four key activity areas. It is up to you to closed and locked, but how significant is The Intentional Adulteration rule clearly select the one that you feel your team can that threat when compared to protecting states that the food defense plan must be best manage. an isolated area of the facility where prod- prepared by a qualified individual. The The results of the vulnerability assess- uct is exposed and multiple ingredients plan must also include a written explana- ment will highlight the food defense prac- are blended? tion stating how each strategy significantly tices required to maintain the production Here again, the FDA has provided minimizes or prevents the vulnerability at processes and environment, and these a useful tool in its Food Defense Plan the actionable process step. may function much like food safety pre- Builder. This user-friendly software pro- One of the ways to gain this expertise is requisite programs. Once again, training gram helps you tailor a food defense plan by taking the FSPCA intentional adultera- will help focus efforts and prioritize imple- to your facility. It harnesses existing FDA tion training that will be available in both a mentation of prevention strategies. Most tools, guidance, and resources into a sin- face-to-face version and an online option. of us understand the need to keep doors (Continued on p. 26) The qualified individual, with support from senior management, will be best positioned to determine a training plan that will address all individuals in the facility, including seasonal and temporary employees.

The Food Defense Team The food defense team is at the heart of your defense plan. Who is on that team and how they are trained is critical. Most will never have been involved in a food defense event, and this will be new territory for them. Following best practices for risk assessment and building a multi-disci- plinary team will be particularly helpful in this situation. In addition to a trained and knowledgeable team leader, consider other plant roles, such as human resources, health and safety, security, and IT, as team members. They can bring insight into potential vulnerabilities that need to be understood and addressed. The risk assessment team must think outside the box and challenge themselves to consider vulnerabilities that are unique to the process and the particular facility. For example, have they considered the threat of a cyberattack? How easy would it be for the refrigeration systems to be hacked? Could hackers break into your PLC or refrigeration systems, bypass the alarm, and turn a cooler up for five hours and then back down on a weekend? If some of your team members are new to risk assessment in general, they will require training on the topic. The same is true for procedure writing skills, conducting a gap analysis, understanding cyber- security threats, and recognizing signs of employee dissatisfaction. The type of vulnerability assessment training that you select will depend on the two methodologies outlined by the FDA: the three elements from Carver + Shock or

April / May 2018 25 FOOD DEFENSE: IT’S EVERYONE’S JOB

Table 1. Topic Categories Based on Job Role. More on the Intentional Facility Leadership Adulteration Rule Frontline Workers Food Defense Team Senior Management Team

The purpose of the Intentional Adulter- Awareness training: Awareness training (as Awareness training (as Awareness training (as ation rule is to prevent intentional acts • What food defense is with frontline workers) with frontline workers) with frontline workers) of adulteration of the food supply that • What to look out for would cause wide-scale harm to the The Intentional Adulter- Overview of Intentional Overview of the Inten- • Who to talk to if you ation rule: Adulteration rule: tional Adulteration rule public. Since 2004, the FDA has been see something conducting vulnerability assessments • What is required • How lack of compli- • How to comply ance can affect the Understanding of the on a wide range of products and pro- Food defense plan business threats and mitigation cesses as per the Homeland Security overview: strategies, so that they How to: • Expectations around Presidential Directive #9. • What it is managing threats can ensure that they Using the Carver + Shock prioritiza- • Why the procedures • Conduct a vulnerabil- are in place within the ity assessment facility tion tool, it identified three of the seven have been put in Understanding of the elements that contributed most consis- place • Determine appropriate resources required by tently and significantly to the threat of • How you contribute to mitigation strategies the food defense team How to enforce and intentional adulteration of food: a safe facility • Implement, monitor, and senior manage- monitor the rules of food defense 1. Criticality—measure of public health • How it intersects with and verify those ment’s responsibility and economic impact; existing prerequisite strategies to ensure they are programs • Document activities available Monitoring and 2. Accessibility—degree of physical verification procedures access to the facility and the product; —need to be able to fill Task-specific training: Additional topics: Note: It is recom- and mended that someone out or assess completed • Monitoring control or • How to conduct a risk 3. Vulnerability—ease of accomplish- from senior manage- records mitigation strategies assessment ing the attack (including the possibility ment be on that food of an inside attacker). • Completing required • How to gap your defense team These form the basis for the step-by- documentation current practices to the new rule step vulnerability assessment of the Note: Senior manage- process and contributed to the FDA’s • Industry examples ment must be able to identification of four key activity types: and best practices speak to their company’s plan and its mitiga- 1) bulk liquid receiving and loading; 2) • How to recognize tion strategies liquid storage and handling; 3) second- threats: What causes someone to want to ary ingredient handling; and 4) mixing intentionally adulterate and similar activities. food? A food defense vulnerability assess- • How to use tools ment must at a minimum assess the pro- such as FDA’s Food cess against the key activity types. This Defense Plan Builder assessment must also include the possibility of an inside attacker. The guidance document released by FDA in August 2017 describes the rule in detail and includes the following training requirements. gle application. By asking you a series of 2. Skill—how well they can perform • The vulnerability assessment and the questions about your production process, specific tasks as itemized in your food de- resulting food defense plan must be con- it calculates a vulnerability score for each fense plan; and ducted by a qualified individual, with the step in the process that will help you prior- 3. Attitude—how they approach their education, training, and experience to itize your efforts. role in food defense. conduct the assessment and the reanaly- Once you have classified these areas, sis. This includes the written explanation Training to Support a Food you can customize your training program of the chosen mitigation strategies. Defense Culture to address specific gaps. Assessing attitude • The individuals responsible for implementing the mitigation strategy at The ultimate goal of any training program is by far the most difficult task, as is train- the actionable process steps must be is behavior change. You want people to ing for attitude change. And yet, it is the trained in those activities and must re- do things differently. In this case, you most important. Just because someone has ceive food defense training. want them to understand how intentional been trained on a topic, or has passed an • Supervisors of those responsible for adulteration can occur, recognize threats exam, it’s no guarantee of success. implementing the mitigation strategy at to your food products, and take ownership When people choose to do something actionable process steps must receive of the part they play in preventing threats because they believe it is the right thing training to ensure they can carry out su- from becoming realities. to do—even though it might take longer pervisory activities and receive food de- There are three key areas in training: and even though it might interfere with fense training. Records of training must include the type of training, date, and 1. Knowledge—how well your employ- their other duties—then you know you are names of the persons trained and must ees know the topic, both the fundamentals building a strong food defense culture. ■ be maintained for two years.—K.O. of food defense and the requirements of Onett is the technical manager for training and education your plan; services at NSF International. Reach her at [email protected].

26 FOOD QUALITY & SAFETY www.foodqualityandsafety.com Terrorism’s Growing Appetite for America’s Food Supply ISIS hasn’t gone away—should agribusiness and the food industry still be concerned over possible threats? BY ROBERT A. NORTON, PHD

gribusiness and the food supply are vulnerable ammonia refrigeration plants and chlorine tanks remain desired to terrorist activity. Although militants are being targets. ISIS has experience with both. hunted down and much of their time is now spent As far as personnel vulnerabilities, the food service indus- in survival mode, it doesn’t mean all will be neutral- try has the same vulnerability as any other facility employing ized. Some “squirters” will make it into countries large numbers of people because large groups of people are a undetected. They mean to do harm, and having survived the bat- preferred target. A well-placed improvised explosive device, or tlefield,A are well equipped to do so. Multinational agribusiness IED, in a break area, cafeteria, or ingress/egress corridor would and food corporations remain within reach of militant fighters. cause chaos. In fact, a phoned-in bomb threat recently disrupted This will not change for a long time. operations at one U.S. food company. Fortunately, the call was a Governments are watching for incoming ISIS fighters. The U.S. hoax, but that might not be the case in the future. Frankly, law en- continues to coordinate military operations with a large number forcement and the Intelligence Community have been expecting of nations, many very quietly. However, ISIS fighters are using more successful bombings. In terms of firearms, the Las Vegas smuggling routes in cooperation with criminal organizations to sniper event last year proved how tragically successful a deter- move themselves wherever they want to go. The linkage of crim- mined killer possessing lots of firearms and ammunition can be. inal organizations to terrorist organizations is an alarming trend In many ways, that event was a game changer, and rest assured not likely to subside anytime soon. ISIS noticed and would like to repeat such an event. Will ISIS target agriculture and food? Of the two, an attack All in all, 2018 is likely to be an active year for ISIS and related on food is more likely. ISIS currently has neither the delivery ca- terrorist groups. Europe and the U.S. will remain preferred tar- pability nor access to the agents necessary to enable an agro-ter- gets, and agriculture and the food industry will need to continue to rorism attack. That doesn’t mean the group doesn’t dream about be vigilant. attacking a nation’s critical infrastructure. They just don’t have The most important goal for 2018 should be to know exactly the needed “chops,” so for the foreseeable future such an attack who is working inside the corporate wire. People with access to is a remote possibility. corporate personnel, processes, and systems can do considerable The food supply is another matter. A terrorist group might not damage to both people and to the corporate brand, which will have the ability to attack an entire food supply, but might have have lasting effects. People, of course, are the first consideration, access to food industry facilities and have the capability to stage a but corporations are made up of people. The most important successful local attack. The food industry has four vulnerabilities defensive strategy is to develop and maintain robust situational that terrorists could target: 1) food products, 2) industrial chemi- awareness. Vigilance is the thing that prevents or contains the cals and systems, 3) personnel and trucking, and 4) rolling stock. damage. Stay vigilant to stay safe. ■ ISIS is quite familiar with the chaos and suffering that poi- Dr. Norton, chair of the Auburn University Food System Institute’s Food and Water Defense soning food can cause. Ironically, in 2015 a successful poisoning Working Group, is a long-time consultant to the U.S. military, federal, and state law enforcement attack on ISIS’ own food supply killed at least 45 militants. Docu- agencies and is editor of Bob Norton’s Food Defense Blog. Reach him at nortora@auburn. edu or by 334-844-7562. ments recovered from Mosul, Iraq, show the group used prisoners as guinea pigs for experiments using thallium sulfate, nicotine, AUTHOR’S DISCLAIMER: Dr. Norton and production of this ar- and other toxic chemicals and has openly indicated a desire to ticle were supported by the Alabama Agricultural Experiment poison the food supply. The toxic substances tested are possibili- Station and the Hatch program of the National Institute of Food ties, but using industrial chemicals and cleaners already present and Agriculture, USDA. The article represents the personal opin- in the food industry is a more likely scenario. In addition, mak- ion of Dr. Norton and does not reflect official policy or statutory ing threats without actual contamination could also cause major related opinion.

©INNOVATED CAPTURES - STOCK.ADOBE.COM ©INNOVATED public relations problems for food corporations. And remember,

April / May 2018 27

Safety PEST& CONTROL Sanitation

cleaning schedules disrupt pest develop- mental cycles. Sanitation schedules also address microbiological risks and general housekeeping. Create and follow an updated ideal master sanitation schedule and be prepared to explain the potential risks if it cannot be followed. Pest management barcode software, periodic dashboard reports, and corporate sanitarians can successfully push critical communications up the management ladder. Also, capital funding can be made available for facility improvements when the need and risks are clearly communicated to the right people. 2. Make the business case for sanitation and pest management. Sanitation touches every department in a plant— invite managers from each department to participate in periodic inspections to show Ten Ways to Prevent and share their needs. When making the business case, it is important to highlight Pest Headaches that some operator cleanup or disassembly Avoid costly problems and meet requirements of is more efficient than sanitation staff doing the work and creates less delays in startup. pest management audits by following these proactive Also, emergency shutdowns with lines full sanitation and maintenance strategies of product are costlier than planned shut- BY JERRY HEATH downs, which can be managed more effi- ciently and can assure more sustainable product safety and quality. ests and the contaminants they portant to employ proactive sanitation and 3. Avoid product spillage and storing transmit pose a threat to every maintenance strategies. dead equipment and hardware supplies. food operation and a facility Equipment “bone yards,” litter, vegeta- can face enormous losses from Top 10 Strategies tion, waste management, and production Precalls or bad publicity associated with a Here are the top 10 strategies your food spillage are great harborages for insects product’s quality or a safety issue. Keep- processing plant should already be and rodents. Store hardware and equip- ing your plant and products free of pests implementing. ment in an orderly manner and off the floor and contaminants is critical to the success 1. Make sure the master sanitation or ground. Reducing and managing prod- of your organization. When a pest prob- schedule is adequate and up to date. uct spillage improves pest management lem occurs, most businesses implement Food processing facilities are continually and operational efficiencies. reactionary measures immediately to en- remodeling and changing equipment and And remember the roof. Product leaks sure the infestation is managed and ends processes, which can make it challenging on the roof become attractive to many in- quickly. However, food processing, stor- to keep the master sanitation schedule up sect, rodent, and bird pests. Also consider age, and handling sites must also place to date and followed. However, master san- methods that may be available to reduce emphasis on pest management prevention itation schedules are fundamental compo- bird harborages and roosting opportuni- and have an existing plan in place in case nents of sanitation programs and chronic ties on rooftops. an infestation occurs. pest infestations can often be linked to 4. Manage waste. Processing is often To avoid costly problems and meet or sanitation deficiencies. well-designed, but livestock feed byprod- exceed the requirements of internal and Having a schedule in place helps elim- uct (waste) sits in open bins or accumu-

external pest management audits, it is im- inate pest food and harborages, while lates in waste load-out areas that are pest PONZI / LAURE F - STOCK.ADOBE.COM © FABIANA

28 FOOD QUALITY & SAFETY www.foodqualityandsafety.com hotspots. Lingering waste residue, leak- Training and explanations of the 10. Do the right thing. Food safety is age, and waste collection sites outdoors process for identifying deficiencies and deadly serious, and a company can face can quickly become problematic if not tracking corrective actions are very help- enormous losses from recalls or bad pub- managed properly. ful. Working with a maintenance person to licity associated with a product quality or 5. Close the door and fix the gaps. A fix miscellaneous gaps, leaks, and entries safety issue. Sanitarians have the insight tremendous number of insect and rodent into harborages could have a much better to recognize conditions and practices that issues can be traced to simple outdoor return on investment than many pesti- cannot be tolerated, or products that may openings. Indoor rodent activity or trap- cide applications. Prioritize the corrective not be fit to be shipped. Be brave and do ping history often points to doors that actions where maintenance needs to be the right thing. It may not be popular to stand open, leave gaps, or do not close involved. (Continued on p. 30) properly. Correct exclusion issues, including door thresholds and side gaps, fans, air intakes, and other openings. 6. Seal cracks. Pests can spend their lives in cracks and crevices. These may be expansion joints in concrete floors, floor-wall junction cracks, or cracks at the edges of various panels or sheeting materials. Clean cracks out as good as possible, Lighten treat them with residual insecticide and fill them with sealant. 7. Inspect. Strive to improve access to equipment that is difficult to reach for Up! regular inspection, opening, and cleaning. 8. Manage landscaping. Landscap- ing has definite negative impacts. Lush vegetation, ground covers, fruiting or nut trees, vegetation too close to buildings (actual contact equals ant bridges), and bark mulch on ornamental planting beds near entrances are common issues. Ideally a plant site should be “attractively barren” with well-maintained grounds, a gravel sanitation border surrounding the buildings, and gravel mulch if there must be bushes near an office entrance. Bark Annual Lamp mulch is a perfect rodent harborage, and harborage for a number of insect invaders. Sale Underway. The only place for a rodent to hide around the exterior of a food plant should be a bait box or trap. • Safety-Coated Lamps Available 9. Work closely with the maintenance department. Some of the greatest pest • 2018 Audit/Compliance Date Labels management success stories hinge on the • Scatter-Free Glueboard Traps and involvement of maintenance departments Electric Fly Killers understanding the value of exclusion and harborage elimination. The backdoor to maintenance shops is often the worst offender for letting pests in due to being propped open. Maintenance storage areas are often hotspots for rodents because they INSECT LIGHT TRAPS are cluttered, dimly lit, and quiet. Avoid pests by keeping the maintenance storage (800) 966-8480 areas neat and well lit, keeping materials and hardware off the floor and capping www.insect-o-cutor.com pipes and wrap items so openings do not become dirty harborages.

April / May 2018 29 SAFETY & SANITATION Pest Control

(Continued from p. 29) • Avoid standing water. It provides es- receptacles should be closed tightly squelch production or somebody’s short- sential needs for mosquitoes, rats, fly- and/or cleaned of waste and spillage. cut, but report potential food safety prob- ing insects, and moisture conditions • Outdoor storage areas need to be man- lems to higher management and do your favorable to pests. aged properly. Store dead equipment part to protect the brand. • Waste containers and handling sys- in sanitary conditions—off the ground, tems near doors often present irresist- cleaned, capped pipes, etc. Make sure The Outside Influences ible attractions to many pest species, that contractors’ supplies are stored in In addition to these tactics, the follow- and it is no wonder a certain number a manner they will not be vehicles for ing are other outside influences that can gain entry, even if only by accident. pest introduction. Also, avoid trash or increase your chances of experiencing a Wastes need to be adequately con- junk directly outside your facility. pest infestation. tained away from buildings, and waste • Neighboring facilities and environments contribute to pest pressure too. Junkyards can harbor rodents; farms and livestock facilities can be the source of fly pressure; various pests might be associated with neighboring woodlands, wetlands, and aquatic habitats; several neighbors could contribute to roach pressure; and grain elevators, railroad facilities, and other food processors could contribute their own pest complexes. Another proactive approach to preventative and pest management is to work with a pest management professional (PMP) who is knowledgeable about food processing. A PMP can identify the most critical risks to a particular facility and the most feasible management approach. Working with a skilled PMP is a key asset in today’s audit-rich environment—they can easily provide the necessary documentation and communications to help you meet or exceed standards. Having a trained set of eyes will be valuable for ongoing inspections, monitoring for conducive conditions, and developing pest situations. Implementing these strategies and tactics, working with a skilled PMP, and solving pest problems as early as possible will make pest management easier OUR WEBINARS SATISFY and less expensive. Be continuously on the lookout for conducive conditions that attract pests and make corrections YOUR APPETITE TO LEARN. immediately. It’s also important to be prepared with plans for inevitable occur- rences. For example, have a protocol in place for when a bird gets into the building, or a mouse is sighted. Having mate- A host of audio and video webinars are available on rials and plans for your own immediate demand at www.foodqualityandsafety.com/webcast/ response can save the organization lots of time and money and may even save your brand’s reputation. ■

Take Your Pick! Heath is a board-certified entomologist at Industrial Fumi- gant Co. Reach him at [email protected].

30 FOOD QUALITY & SAFETY www.foodqualityandsafety.com SAFETY & SANITATION PEST CONTROL

preventing infestations before they occur. Once rodents are inside, it is already too late. USDA Sanitation Performance Stan- dards require that “establishments must have in place a pest management program to prevent the harborage and breeding of pests on the grounds and within establish- ment facilities. Pest control substances used must be safe and effective under the conditions of use and not be applied or stored in a manner that will result in the adulteration of product or the creation of insanitary conditions.” The use of chemical rodenticides in the food industry is impractical, ineffective, and often highly dangerous. Exclu- sion—the method of creating physical barriers against rodents and pests to prevent them from entering a building in the first place—is preferred among industry professionals as the safest and most effective pest management strategy available. Fundamentally, it involves the elimination of cracks, crevices, and other spaces that allow rodents to gain entry. The CDC lists “sealing up holes inside and outside the home to prevent entry by rodents” as its number one suggestion in preventing rodent infestations. The New York City De- Exclusion: Most partment of Health and Mental Hygiene recommends “sealing all cracks, crevices, Powerful Weapon in Fight and holes in walls, cabinets, and doors” as its top guideline for controlling conditions Against Rodents that promote pests. Rodent exclusion is fundamental to Eliminating all cracks, crevices, and other spaces to prevent food safety. Keep the rodents out—plain pests from entering a building | BY DREW MCFADDEN and simple. Or is it? These tenacious pests are relentless in their pursuit of food and shelter. A mouse can squeeze through rom production to processing, far more than they actually consume. In an opening the size of a dime, and a rat distribution to preparation, each addition, in just one year a rat can shed through an opening the size of a quarter. step of the food production chain more than half a million body hairs, and Rats have the ability to gnaw through plas- presents a unique set of food a mouse can produce up to 18,000 fecal tic, wood, aluminum, brick, cement, and Fsafety challenges. One challenge, how- droppings. In that same year, a pair of even lead. They can climb wires and rough ever, is universal across all facets of the rats can produce over 1,200 descendants. surfaces, swim considerable distances food industry—pest control. Technologies Within three years, that can grow to half and tread water for several days, making may advance, supply chains shrink, and a billion descendants! Rodents have been them a worthy opponent to say the least. food trends evolve, but the pest control linked to asthma and transport fleas, But with a comprehensive exclusion plan battle wages on, with rodents often lead- lice, and ticks. The CDC also points out and employee diligence, it is entirely posing the charge for the opposition. that they carry diseases including rat bite sible to keep rodents at bay. Rodents eat or contaminate at least 20 fever, hantavirus, leptospirosis, salmo- percent of the world’s food each year. Their nellosis, murine typhus, and even the bu- Safeguarding Your Building ability to contaminate on such a large bonic plague. Building access points are not difficult for scale is due in part to their “nibbling” hab- These are just a few of the disturbing rodents to find. The most obvious, and

XCLUDER RODENT AND PEST DEFENSE its, wherein they come into contact with statistics that highlight the importance of (Continued on p. 32)

April / May 2018 31 SAFETY & SANITATION Pest Control

(Continued from p. 31) foundation. The Mallis Handbook of Pest to install, these products offer little to no therefore the most critical to protect, are Control offers a practical set of exclusion protection against rodents. A creature that exterior doors. Without proper exclusion, guidelines for those tasked with protect- can gnaw through lead pipes will certainly rodents will literally walk through the ing a building against rodents. Here are a not be deterred by spray foam. Steel wool door and compromise food safety. Person- few tips. is another popular exclusion material. nel doors, garage doors, and loading dock • Protect ventilator grills and windows Though stronger than caulk and foam, doors are all at risk. Exterior doors should with proper exclusion materials, en- steel wool faces rusting and decomposi- remain closed whenever possible, and suring any voids or cracks are filled. tion over time and therefore requires reg- sheet iron flashing should be installed at • Defective drain pipes provide a trans- ular replacement. Copper mesh, a more the base of wooden doors, which are sus- portation pipeline for rodents. A expensive solution, is effective against ceptible to rodent gnawing. perforated metal cover should be ce- rodents when properly installed. How- The gap beneath exterior doors is a mented over the drain pipe. Patch or ever, this is not an easy task as a tight seal very common access point. Any clearance fill any small openings surrounding is difficult to secure, and the mesh often below the door must be smaller than 1/4 the drain where it enters the building becomes loose over time. It is also a softer inch. It is a common misperception that with proven exclusion materials. metal, lacking the sharp texture that dis- standard rubber or bristle door sweeps • Seal large sidewalk cracks, as these courages rodent gnawing. are sufficient to protect this area. While crevices allow rodents to access a Consider specialty exclusion prod- rubber sweeps may help keep out the ele- restaurant’s foundation and search for ucts as a solution. Xcluder fill fabric com- ments, they provide little to no protection entry points. Foundation walls can be presses during installation to “spring against rodents. Even the smallest of ro- protected with barriers of metal, con- back” once in place and creates a perma- dents can gnaw through a bristle or rubber crete, or brick around and below the nent seal, and the stainless-steel poly-fiber door sweep in the course of a single night. foundation. combination won’t rust or degrade over Metal brush seals pose a larger obstacle • Place circular rat guards around all time. This type of proven, specialty prod- for rodents, but overtime they dent and vertical wires and pipes. uct offers permanent protection against deform leaving gaps that rodents can ex- • Ensure that cracked or broken roofing rodents, and the peace-of-mind that goes ploit to gain entry. tiles are replaced as needed and utilize along with it. Specialized, rodent-proof door exclusion material to fill any voids. Repellents and sonic devices should sweeps are perhaps the single most im- not be considered viable pest control portant exclusion tool available. Xcluder solutions. Chemical repellents, designed Rodent-Proof Door Sweeps, for example, to discourage rodent presence without feature reinforced rubber gaskets lined harming them, are both unsafe for use with Xcluder fill fabric—a blend of stain- in the food industry and ineffective over- less steel and poly-fiber that has been all. Repellents cannot be used near food tested and proven effective against rodents products, and though the chemicals may by USDA/APHIS. The reinforced edge cause rodents some amount of discomfort, prevents rodents from gnawing on the the resulting distress is not nearly strong sides of door sweeps, and the fill fabric’s enough to deter them from their pursuit of sharp, coarse fibers cannot be gnawed food and shelter. Sonic devices producing through by rodents. This type of special- ultrahigh or ultralow frequency sounds to ized, rodent-proof product is fundamen- deter rodents have been deemed ineffec- tal to proper exclusion. Rodent-proof tive by the scientific community. seals should be installed on all dock lev- Specialized, rodent-proof products, like Xcluder fill elers, garage doors, and overhead doors. fabric, are fundamental to proper exclusion. The Importance of Sanitation Vertical side seals are also important for A discussion of exclusion best practices dock doors because rodents will not stop would be incomplete without mentioning at ground level attacks. The Right Tools for the Job the wider tenets of integrated pest man- A simple method for testing door A comprehensive exclusion plan—one agement, including monitoring and sani- frame vulnerability is at night. Turn on the that identifies potential access points tation. The following are a few suggestions brightest light in the room or warehouse with a fine-tooth comb and constantly from The Mallis Handbook of Pest Control. and step outside to see if any light is escap- monitors for changes and weaknesses—is • Gutters should be free of debris and ing around the door frame. If light can get the most effective approach to protecting a channel water away from the build- out, pests can get in. building from invading rodents. A diligent ing. Repair or replace leaky faucets, Additional rodent entry points that plan, however, is only as effective as the pipes, and air-conditioning units. Do need protection include places where barrier products installed. Caulk, mortar, not leave water standing in sinks over- electrical, water, gas, sewer, and HVAC and spray foam are occasionally recom- night. Storage rooms and basements lines enter the building, beneath roofing mended as exclusion tools. While appeal- should be dry and well-ventilated.

tiles, and through small cracks in the ing, given they are inexpensive and easy (Continued on p. 50) XCLUDER RODENT AND PEST DEFENSE

32 FOOD QUALITY & SAFETY www.foodqualityandsafety.com SAFETY & SANITATION PEST CONTROL

Pest Management: Following in FSMA’s Footsteps Integrated pest management should be a targeted plan to not only deal with pests, but to prevent them and minimize their impact before they become a problem

BY CHELLE HARTZER, BCE

our facility most likely already implemented changes to abide with the Food Safety and Mod- ernization Act (FSMA), so now Yis a great time to check on how things are going as it relates to your pest management program. FSMA regulations mandate a shift as possible. FSMA aims to prevent issues in from a reactive to preventative approach the food system and the IPM program uses Specifically, be prepared with a heavy emphasis on documenta- an entire toolbox of methods to do just that tion. A pest management program should with pest issues. to answer anything mirror this preventative aspect of FSMA. In order to prevent, facility managers that could be considered An integrated pest management (IPM) must do their best to predict where future a “reasonably foreseeable program will look at all factors that may infestations might occur. In other words, affect a facility. It should be a targeted a program needs to stay one step ahead of biological, chemical, plan to not only deal with pests, but to the pests trying to invade your facility. and physical hazard.” prevent them and minimize their impact Specifically, be prepared to answer before they become a problem. The Pre- anything that could be considered a “rea- ventative Controls for Human Food Reg- sonably foreseeable biological, chemi- ulation within FSMA requires that food cal, and physical hazard.” If something be done at least annually, even if you plants have a written preventive pest is contaminated, it no longer matters if it haven’t dealt with an infestation in the management plan. Think about the last occurred naturally or intentionally. You past year. You never know what pests time you reviewed your overall IPM plan must have documentation of your efforts. could be lurking behind the scenes, es- for your facility. Whether you have a pest This doesn’t mean you need to scrap the pecially if a lot of product is stored in the management provider or perform your food safety plan developed to meet Haz- facility. Be sure that pests haven’t com- own in-house pest management, a review ard Analysis and Critical Control Point promised the packaging, or an infestation should be done on a yearly basis or when (HACCP) standards, but you’ll need to could spread quickly. conditions significantly change. make modifications with the help of a After the initial inspection, staff train- Chances are that this IPM plan has Preventive Controls Qualified Individual ing is a must. A few employees cannot be been given a cursory glance at the end or (another new requirement). expected to monitor an entire facility, but beginning of the year, the date changed, To ensure a food processing facility is assigning all employees a specific role and the program has continued similar to meeting all of the requirements necessary, (based on their job function) can lead previous years. Take some time to really there are a few crucial steps. to quicker discovery of pest problems. go through the plan, check the data and Many pest management providers offer trend reports from the last 12-24 months, Path to Compliance complimentary employee training pro- and see what’s working and what’s NOT Most pest management companies offer a grams to teach facility staff the signs of working. Look for ways to make the entire free initial inspection, so take advantage pest infestations. By doing so, individu-

April / May 2018 33 SAFETY & SANITATION Pest Control

(Continued from p. 33) corrective actions taken to mitigate those tion of pests within the facility, who found als feel empowered to call out the danger risks, along with monitoring and verifica- them, and the number of pests spotted. signs, which will enable you to get ahead tion procedures. Photo evidence helps with identification, of pest issues faster. Think of it like this: 2. List of service changes. A food so obtain a close-up picture of the pest(s) if If you’re coaching a soccer team, you safety plan needs to be dynamic. But possible. Ensure the pest is correctly iden- wouldn’t send six players out at the start when modifications are made to meet tified by a professional and any corrective of a game when you’re allowed 11. All your the ever-changing needs of a facility, actions (if necessary) are documented. employees are key players when it comes keep careful records of how and why the Record activity levels in the area over time to detecting pests. plans have changed. As you work to stay to ensure the problem has been resolved. From there, remember that proactively one step ahead of changing pest pressure, 6. Proof of training/certification. You preventing pests is a team effort between you’ll need to be agile and adapt your plan know that your pest management profes- company leadership, employees, and the quickly. Document all changes made. sional is trained and certified, but a third pest management professional. Through- 3. List of monitoring devices/traps. party doesn’t. To demonstrate a provider’s out this process, it’s important to be on the expertise, keep on hand a valid license same page, so communicate frequently. or certification document, written evi- And don’t forget to record your efforts ev- dence of the pest management profes- ery step of the way—hard work won’t mat- While it can seem sional’s training, and documentation of ter unless you can prove it. tedious, one shouldn’t internal training on IPM and Good Manu- Of course, in order to determine what overlook the value of facturing Practices. the pest issues are and if they are close to or at the threshold, you need to monitor. monitoring and analysis Case Study Monitoring and constant improvement as a management tool. Let’s bring all of this together with a case will help a company remain compliant I dealt with recently. There was a large with FSMA guidelines. When doing so, commercial bakery that started having a careful documentation is key. While it can German cockroach issue. This was not one seem tedious, one shouldn’t overlook the A food safety plan should include a map of the identified potential risks because it value of monitoring and analysis as a man- documenting all monitoring equipment, had not come up in the past. After thor- agement tool. Collecting data and putting traps, and other devices used in the facil- ough inspections, the problem was found it in context can be an effective way to pri- ity to reduce the likelihood of pests. Note mostly within a wall void. The employee oritize pest control efforts. the locations and activity levels of pests breakroom was located on the other side A detailed analysis will account for around each. A trend report from the col- of that wall. Once the cockroaches were normal seasonal cycles, deficiencies lected data can help advise changes to treated, the food safety plan was up- in maintenance, exclusion, sanitation, the food safety plan. A pest management dated to reflect the newly identified risk: and harborages, just to name a few. This professional can help with this, as they employees bringing in cockroaches on analysis can also help improve pest con- should be noting activity each time they personal items. Corrective actions were trol efforts by prioritizing areas needing inspect the property. The historical data implemented: training of employees, attention, especially when staff is limited from pest monitoring devices and the cor- better sanitation in the breakroom, by time or resources. rective actions associated with any issues and door seals from the breakroom to That’s why careful documentation will show any third party that pest issues the processing areas were sealed. New is critical, as it will help demonstrate are taken seriously, which puts you in a thresholds were set and monitoring compliance with FSMA standards. It can great situation from the start. Monitoring devices were put in strategic areas to mon- also help you stay audit-ready at a mo- devices also work as a warning system for itor the area and verify that the corrective ment’s notice. developing pest issues, which is key to a actions were working. The written IPM proactive approach. plan was also updated and everything The Paperwork 4. Annual assessments. Each year, was documented. There are six key documents to keep on review the food safety plan and current Your site has probably been in com- hand. food safety program. Annual assessments pliance with FSMA for a while, but now is 1. Food safety plan. The most import- note problem areas and help set goals for a great time to review to ensure the plans ant piece of documentation, the overar- the coming year. It will help to demonstrate are still accurate and working. An IPM plan ching food safety plan should be updated year-over-year improvement and show a should be in line with all of FSMA’s require- regularly. The plan should be a compre- long-term commitment to pest manage- ments and ensure your facility is prevent- hensive document detailing all activities ment. It’ll also demonstrate that pest is- ing foreseeable pest issues. ■ to ensure the safety of food during manu- sues in a facility aren’t lingering over time. facturing, processing, packing and hold- 5. Sighting reports. Anytime a pest is Hartzer, the technical services manager for Orkin, is a ing—and now—shipping as well. It needs spotted within the facility, it should be doc- board-certified entomologist and provides technical support and guidance across all Rollins brands in the areas of oper- to include a list of your facility-specific po- umented in a pest sighting log. The report ations, marketing, and training. Reach her at mhartzer@ tential hazards, preventative controls, and should include information about the loca- rollins.com.

34 FOOD QUALITY & SAFETY www.foodqualityandsafety.com 132nd Annual Meeting SAVE THE DATE & Exposition Meet Us In Toronto August 26 – 29, 2018 As a leader of analytical excellence, AOAC INTERNATIONAL Sheraton Centre advances food safety, food integrity, and public health, by bringing together members, organizations, and experts dedicated Toronto Hotel to developing and validating standards, methods and technologies, of global relevance. AOAC’s Annual Meeting & Exposition offers scientific sessions, roundtables, workshops, and poster presentations, presented by experts in their fields. Areas of interest for scientific sessions/ poster presentation topics at the Annual Meeting include: X Food Nutrition (Carbohydrate Methods, Milk Proteins in Food) X Contaminants (Vet Drug Residues Control in Foods and Multi-Target Screening and Multi-Confirmatory Quantification, Novel Technologies in Unknown Chemical Contaminants) X Food Fraud (Detection Methods for the Authenticity of Food) X Cannabis (Testing for Safety and Quality, “Green” Chemistry) X Food Allergens (Gluten from an Analytical Perspective, Consumer Analytical Devices) X Dietary Supplements (Botanical Ingredient Traceability, Reference Materials in Natural Product Science, Protein) X Microbiological Methods (Method Validation Guidance, ISO 17025, Advanced Listeria Detection and Control)

Gain access to 250 poster presentations and 30 scientific sessions. The full schedule of scientific sessions and information on submitting a poster presentation can be found at www.aoac.org. Plus, AOAC has an Exhibit Hall filled with over 65 analytical instrument manufacturers, test kit companies, and testing laboratories ready to support the analytical communities.

NETWORK with prominent thought leaders in the Food Safety arena from over 90 countries! Register NOW to get the low Early Bird rate. For more information and to reserve your place at this important industry event visit www.aoac.org today. diagnostics company, have been working together in recent years to achieve two goals: 1) to develop a wine map of origin and 2) to contribute data on Hungarian wines to the existing international da- TestingBEVERAGES tabase. The recognition of a need of alliance between the Ministry and Hungarian wine associations led to the signing of a contract in July 2017, propelling the Hun- garian wine authentication and identification program through the use of innovative technology. The Ministry has now acknowledged the importance of an inclusive Hungarian wine map—the first in Eastern Europe—to extend the existing European Union (EU) map consisting of French, Italian, Span- ish, and German wines. The addition of Hungary to the map will positively impact international business, wine producers, and dealers.

Ensuring Wine Authenticity Wine fraud encompasses intellectual property infringement, wine adulteration, and counterfeiting, which can be done by misrepresentation and mislabeling of grape variety, blend origin, or vintage. The Hungarian Ministry of Agriculture is looking to tackle this problem using NMR screening technology. Nuclear Screening at Heart The Hungarian Ministry of Agricul- ture and the EU commissions and funds of Hungarian Wine Profiling the Hungarian wine identification and authentication program. Diagnosticum Hungary joins other European countries to create a wine map of carries out screening of wine samples sent origin, using nuclear magnetic resonance to detect wine fraud to its laboratory by wine producers who are keen to reinforce their customers’ trust BY IRIS MANGELSCHOTS, PHD by authenticating their product. When wine producers from across Hungary send their samples in, Diagnosticum uses ungary—a country with a Novel Tools and Partnerships Bruker’s NMR FoodScreener to screen for growing wine export market— New, innovative tools are being devel- 52 different measurement parameters and is composed of 22 wine regions. oped to advance wine authenticity and produce a report. Each individual wine Despite winemaking playing identification methods. Nuclear magnetic sample is then compared to a broad au- Han important role in Hungarian culture resonance (NMR) is a powerful technique thentic database of reference samples and for hundreds of years, the country has not capable of making precise measurements a detailed certificate is produced. The pa- been as well-renowned globally as coun- of thousands of different wines, and its rameters include tests for decomposition, tries like France, Italy, and Germany. Toka- recent adoption in Hungary is provid- markers of fermentation, amino acids, ji—a sweet wine from the northeast region ing wine customers and producers with phenol derivatives, and stabilizing agents. of Tokaj—is perhaps the most well-known confidence and trust in the content and “At the moment, we can produce a Hungarian wine, but other wines of great origin of their wine. NMR has been used measurement report from sample receipt value are produced in the country. For in western Europe for a number of years, to report delivery within one month,” this reason, protection of Hungarian wine but Hungary is the first eastern European says Sándor Fazekas, Minister of Agricul- from wine fraud and forgery through the country to adopt it. ture, who signed the agreement between generation of a wine map of origin is of The Hungarian Ministry of Agricul- the Hungarian Ministry of Agriculture

great importance. ture and Diagnosticum Zrt., a Hungarian and Diagnosticum. “In the next year, DOTS - STOCK.ADOBE.COM © OLEG / RESERVOIR

36 FOOD QUALITY & SAFETY www.foodqualityandsafety.com we’re hoping to bring this time down is uniquely placed for generating unique further. The testing itself is very speedy— wine identifiers (fingerprints),” says Fer- we can measure 120 samples per day enc Péterfy, PhD, chairman of Diagnosti- across the two instruments we own, and cum. “The NMR spectrum can be used to only need a small sample to get an accu- identify the wine’s region, vintage, and va- rate measurement.” riety, using a database based on authentic patterns. This is incredibly valuable to us Wine Screening with NMR and is the driving force of the Hungarian Using NMR allows Diagnosticum to wine authentication and identification acquire spectroscopic profiles, or finger- program.” prints, from wine samples that are specific to individual samples, and compare International Support these to a large database of authentic wine Diagnosticum and the Ministry are in samples using a multivariate statistical direct contact with Italian and French approach. This high-throughput tech- wine laboratories, which have been us- nique provides a wide range of targeted ing NMR technologies for wine screening and non-targeted information, such as for some time. As part of the wine map of the detailed chemical composition of the The parameters origin project, Diagnosticum has open ac- wines, the geographical origin (including include tests for decom- cess to these NMR facilities and the coun- influence of soil), identification of wine position, markers of fer- tries are able to discuss the latest advances variety, vintage year, any form of adultera- in techniques. tion, and aging of the wine. The resulting mentation, amino acids, “The same sample can be measured test certificate provides foreign and Hun- phenol derivatives, in different countries, but with NMR we garian traders with a greater guarantee of and stabilizing agents. should all get the same results,” says Péter the origin and quality of the wines than Szaszák, project director of the program at previously available. Diagnosticum, who is leading the partner- “The importance of wine goes be- ship with the Ministry to develop the Hun- yond its pure market value—it empowers technical background needed to draw the garian wine map of origin and the interna- the whole economy,” says Fazekas. “It map of origin of Hungarian wines, creat- tional database. “We can directly ask other is therefore imperative that the wine is ing a database based on an internationally countries’ wine laboratories how they are of excellent and authentic origin for do- authentic mathematical model. In return using these new technologies and what mestic and overseas customers. In order for submitting their samples, Hungarian their workflow is. We’re still learning, and to implement the program, the Ministry wineries will be given a year’s free access we still have a lot of questions which, with will enter into a strategic agreement with to provide their wines for analytical stud- the help of other countries, we will gain Diagnosticum where they will provide the ies, which has not been available to them more answers to.” until now. We see great potential in the innovative work that Diagnosticum are Looking Forward undertaking, which will unquestionably Wine fraud and forgery is an indus- Map of Origin FAQs make the self-identification of Hungarian try-wide global issue, where significant wine possible.” investments are being made to bring The What is the wine map of origin? The wine analysis certificate gives new sophisticated solutions to market to Hungarian wine map of origin will show both foreign and Hungarian traders a improve authentication and identification the place of origin of each individual wine sample, as well as the wine compo- greater guarantee of the origin and quality methods. Mathematical modeling of wine sition. The Hungarian Ministry of Agricul- of the wines, significantly improving the analyses to create the wine map of origin ture will help provide the technical back- market position of Hungarian wines and is a work-in-progress, where profession- ground necessary to compose the map. strengthening consumer confidence. The als must be trained to interpret the data What is the international wine data- “fingerprint” of the individual wines are output from NMR screens. It is thought base? The metabolic profiles of wines visualized and verified in the database, that in the next two years, a robust math- from across the globe are compared to and the technology used demonstrates ematical model will be available to wine a large database of authentic wine the chemical characteristics of the wine, producers, and the turnaround time for samples using high-throughput NMR. as well as information on the soil in which analysis and reporting will be cut in half. This forms the international database, to the grapes were grown. Consumers are in- The advances in NMR technology could which Hungary will begin to contribute. Who participates? The Hungarian creasingly wary of wine fraud, so validat- mean that countries not using this tech- map will contribute to the existent ing authenticity will increase consumer nique will be left behind.■ EU wine map of origin, in which France, trust on a global basis. Dr. Mangelschots is president of Bruker Corp.’s BioSpin’s Italy, Spain, Austria, Germany, and Chile “NMR is the most reactive high- Applied, Industrial & Clinical division. Reach her at iris.

April / May 2018 37 In TheSAMPLING Lab

Is Automated Media Preparation a Good Fit for Your Lab? Automating media preparation for pathogen testing can improve operational efficiencies for certain food laboratories BY HEATHER GARCIA AND HECTOR CASTANEDA

s readers of Food Quality & Safety know, there has been an ever-increasing interest in recent years regarding testing for common food pathogens such as E. coli, Listeria, and Salmonella in commercial foods. Publicity Aaround food disease outbreaks has increased in the media, which in turn has sparked more attention on food safety issues. As a result, more testing is required for food pathogens.

Traditional Pathogen Testing Testing for pathogens in a food testing lab is a multi-step process and preparing the enrichment media constitutes much of the activity. Figure 1 on page 39 illustrates the typical process flow in Heateflex’s Demeter is an example the test cycle. After a food sample is received for testing, it is doc- of an automated media preparator. umented for recordkeeping purposes and weighed. Prior to use, enrichment media is prepared and autoclaved for sterilization pur- results. Next, there are a number of safety concerns in the testing poses, and must pass QC checks, which can take several days. The process, particularly around enrichment media preparation as it test sample is added to the QC approved enrichment media, and is traditionally done. Autoclaves are used repeatedly, both to heat incubated for a period of time, depending on the test method. Fi- the enrichment media and to sterilize test containers, leaving var- nally, the test sample is analyzed, and the test results are recorded ious opportunities for contact burns from the autoclave itself or and released to the customer. The test method used determines from glassware/containers. Large volumes of heated enrichment how the sample is analyzed. For example, testing for common media, and the transport of same, also brings the potential for food pathogens is typically not a quantitative (or numeric) test, burns caused by contact with hot fluids. Finally, the post-enrich- but rather a simple qualitative (i.e., pass/fail) test. ment incubation times may be long due to the time required to Testing for food pathogens using this traditional method is bring samples up to test temperature. With many standard testing highly manual and time-consuming, and fraught with problems methods, the enrichment media needs to be at the target test tem- in the testing process. First, there are numerous opportunities for perature, and using standard media preparation practices, each human error that can affect test results. For instance, incorrect data media container of approximately 3375 milliliter (mL) will need to may be recorded about the test sample, both pre- and post-test. be pre-warmed prior to use. These media containers are typically There may also be inconsistencies in the volumes of media pre- placed in an incubator or other heating source in order to do this. pared for testing, which can have an impact on test results. Evap- Heating large volumes of enrichment media takes time and failing oration during the sterilization (autoclave) step is a very common to have the enrichment media at the proper test temperature will

problem and can cause measurement uncertainties in the test obviously influence the test results. HEATEFLEX

38 FOOD QUALITY & SAFETY www.foodqualityandsafety.com Heating large volumes Figure 1. Typical food testing lab process flow. of enrichment media takes time and failing to have the enrichment media at the proper test temperature will obviously influence the test results.

Increasing Efficiency of Media Preparation Automating the media preparation process in foods pathogen testing can alle- viate many of the problems previously described. Most notably, the throughput of test volume may be dramatically increased if QC-approved concentrated sterile enrichment media is added to test containers holding pre-heated and sterilized water prepared by an automated media preparator, which brings the enrichment media up to the final test volume. Tables 1 and 2 on page 40 show an example of how the use of concentrated enrichment media in this manner can allow for up to an 85 percent reduction in the amount of enrichment media that would need to be autoclaved, allowing for far greater throughputs. Dramatically decreased labor and energy costs result from processes that are more efficient, and which require significantly less autoclave time. lows the enrichment media and the sample in Table 1 on page 40. In the standard Automated media preparators may be to maintain the proper temperature prior procedure, 14 hours of autoclave time is valuable in both large and small food test- to and during incubation. required each day to heat the 135 liters of ing labs. In using a media preparator for a enrichment media, at a cost of about $245 large lab, with an incubator room, the lab An Example in Cost Savings in labor (14 hours x $17.50-hour labor cost). manager first determines the approximate Using traditional media preparation meth- Using concentrated media and a media daily sample volume and the amount of ods, a lab receiving 40 test samples per preparator, only four hours of labor would enrichment media that would be required day at 375-gram sample size each would be required each day: two hours to make in total using traditional testing methods. require 3375 mL of heated enrichment the 20 liters of concentrated sterilized Sterilized water is then pre-dispensed into media per sample, or 135 liters of enrich- enrichment media, and two hours to dis- test containers to which the concentrated ment media per day. By using an auto- pense 115 liters of pre-heated and sterilized enrichment media will later be added. mated media preparation system, only test water. The daily cost savings would be These sterilized water containers are 20 liters of concentrated media would be $175; 10 fewer hours of labor; and 12 fewer placed into the incubator room to main- required each day, nearly an 85 percent loads in the autoclave. tain the proper test temperature prior to reduction in volume. This concentrated The savings add up. In the example testing. When using the system in a smaller enrichment media is then added to the described above, the weekly labor cost lab, without an incubator room, the media remaining volume of sterile water—dis- savings comes to $1,225, or over $63k a preparator is adjusted to dispense directly pensed at predetermined temperature by year. Obviously, the larger the volume of into the test container, just above the target the media preparator. media required each day for testing, the test temperature, and concentrated QC ap- The reduction in costs associated with greater the cost savings, and the faster the proved enrichment media is added to the autoclave use to heat enrichment media automated media preparator will pay for

H. GARCIA, DIAMOND PET FOOD sterile heated water containers. This al- in this manner is dramatic, as outlined (Continued on p. 40)

April / May 2018 39 IN THE LAB Sampling

(Continued from p. 39) Table 1. Daily Cost Savings: $175, or 10 hours in labor and 12 fewer loads in the autoclave. Don’t Forget Other Possible Benefits Standard Hours Cost With Hours Cost Practice Required ($17.50/ Automated Required ($17.50/ Economic arguments aside, there are other hr.) Media hr.) reasons for considering the use of an au- Preparator tomated media preparation system in the Number of Samples 40 40 food lab testing process. First, they’re easy Per Day* to use, and sample accuracy is ensured Autoclaved media 135 14 $245 20 2 $35 due to the precise dispense capabilities (liters)** (both volume and temperature) afforded 2018 Sterilized water w/o 115 2 $35 by these types of systems. Lab record- autoclaving (liters) keeping can also be automated to a cer- Total cost $245 $70 tain extent, as the data collected by these *375 gram sample, 3375 mL of liquid media products can often be uploaded to a lab **Market Forge Sterilizer Model STM-ED-95-6300 information management system if one is available. And finally, lab operational safety can be significantly improved. Table 2. Weekly and Yearly Cost Savings. There are fewer autoclaves involved in Weekly Cost Savings the testing process, and both the heating and transport of large volumes of heated UP Standard Practice 945L 98 Hours $1,715

W/Auto. Media Prep. Serving Dramatically decreased Concentrated Media 140L 14 Hours $245 labor and energy costs Sterilized Water 805L 14 Hours $245 result from processes that Cost Savings $1,225 are more efficient, and which require significantly Winner Yearly Cost Savings A less autoclave time.

Standard Practice 49.275L 5110 Hours $89,425 2018 Annual Food Quality W/Auto. Media Prep. enrichment media may be eliminated. In closing, using automated media S& Safetyoo Award Concentrated Media 7280L 730 Hours $12,775 n preparation systems in the food test- Sterilized Water 41995L 730 Hours $12,775 ing process flow may make a great deal It won’t be long until we name the 2018 Cost Savings $63,875 of sense in the operation of many food Food Quality & Safety Award winner. testing laboratories, but these products Watch this space and learn more online aren’t for everyone. They’re not ideally suited for labs where testing for food at foodqualityandsafety.com/award. itself. In addition to the number of hours concentrated enrichment media and pathogens is minimal; e.g., in labs that required to prepare 135 liters of enriched the test sample is then added. The dis- are primarily focused on quantitative media per day, the autoclaves in them- pense is highly precise and accurate for testing. And, in smaller labs, the traditional This prestigious award honors the dedication and achievement selves are huge limiting factors in terms each test, eliminating human error. On- use of autoclaves and sterilizers may be of a food quality and safety assurance team that has made of production throughput in the testing board electronics provide traceability adequate for test volumes, and there exceptional contributions to their company’s commitment in lab. Smaller autoclaves aren’t capable of for test temperature and volume, and up may not be a strong economic argument supplying safe food products. keeping up with the large volumes of en- to 16 pre-programmed test recipes/ justifying the productivity advantages richment media that may be required, and dispenses are available for various vol- of these systems. However, in most other large autoclaves can easily cost more than umes (225 mL to 5,000 mL) and test tem- situations, automated media preparation the media preparation system itself and peratures (0 to 50 degrees Celsius). A UV systems are worth a look by laboratory can require additional staff to keep up with light filtration system ensures that the test managers who are seeking to improve op- the sample volume. water is sterilized prior to the dispense. erational efficiencies.■ As an example of a media preparatory, For recordkeeping, the system includes the Demeter, manufactured by Heateflex a scanner to record sample and batch Garcia is the SQF system manager and microbiology lab manager at Diamond Pet Food. Reach her at HGarcia Corp., automatically heats and dispenses data, and a barcode label printer for @diamondpet.com. Castaneda is vice president of engi- sterile water at a pre-determined tempera- affixing test information to the sample neering at Heateflex Corp. Reach him at HCastaneda@ ture into a test container, to which sterile container. heateflex.com.

40 FOOD QUALITY & SAFETY www.foodqualityandsafety.com 2018

Serving UP A Winner

2018 Annual Food Quality S& Safetyoo Awardn It won’t be long until we name the 2018 Food Quality & Safety Award winner. Watch this space and learn more online at foodqualityandsafety.com/award.

This prestigious award honors the dedication and achievement of a food quality and safety assurance team that has made exceptional contributions to their company’s commitment in supplying safe food products. IN THE LAB SAMPLING

more sensitive than current methods and can detect problems in a timelier manner.

Problems with Culture The practice of growing pathogens (i.e. culture) has long been used in the industry since it is relatively affordable, simple to perform, and confirms viability, but it does have two major drawbacks. First, it is slow and takes several days to return a result. For perishable products, every day that’s lost waiting for results impacts the product’s value since there is less time for those products to be sold. The delay in getting test results is responsible for additional incurred expenses for transporting the food products to a storage facility and then paying for refrigerated storage, if needed. Although indirect, these costs need to be factored into the cost per sample tested. The second drawback is that no single medium and growth condition works for all pathogens. This is problematic since splitting a sample across two or more growth strategies can double or triple the Food Safety Testing at the cost, which forces a decision as to whether or not to screen for certain pathogens. This is not a decision that’s taken lightly, con- ‘Molecular’ Level sidering that foodborne illnesses are not Automated molecular analysis tools are needed to simplify only caused by bacteria but can also be pathogen testing and reduce costs caused by viruses and fungi. The failure to screen for pathogens like norovirus, hep- BY JACK REGAN, PHD atitis A, and mycotoxin-producing fungi leaves many companies exposed to more risk than is desirable, but the added cost s is often the case in business, types of losses frighten large companies of screening for these pathogens is often it is always about the bottom and can bankrupt small companies. prohibitive with the current methods. line. The Food Safety Modernization Act In the food industry, pro- rules and regulations now require food Pros and Cons of Molecular Testing Aducers continually evaluate their pro- producers to perform pathogen testing Antibody/immunoassay methods are cesses to ensure the highest level of prof- to minimize the probability of recalls. Al- inexpensive, generally look for just one itability, and a significant portion of the though there is a willingness to perform pathogen at a time, and are easy to per- equation focuses on risk management. pathogen testing, food producers don’t form. Although these tests take just a few Risks like drought, flood, and pest infesta- want to excessively pay for testing, as it minutes to perform, their overall time-to- tion are considered acts of nature to which bites into their bottom line. Hence, food result is relatively poor because culture is consumers are forgiving; however, other safety testing programs are all about suf- first required to overcome their poor sen- risks, such as releasing contaminated food ficiently managing risk, while preserving sitivity. In contrast, molecular DNA-based items to consumers, is viewed by the pub- the bottom line. methods are so sensitive that skipping lic as preventable and less forgivable. Over the past few decades, the inci- culture can be entertained in some cases. According to a study commissioned by dence of food recalls has not declined, Some have even argued that polymerase the Grocery Manufacturers Association, which is troubling. However, there is a chain reaction (PCR)-based testing is too 77 percent of respondents estimated the reason for optimism as new technologies sensitive and would cause a dilemma in financial impact of a Class I recall to be up are under development that may provide deciding how to handle samples since to $30 million dollars; 23 percent reported better tools for food safety officers to carry many would come up as positive, where

even higher costs. The prospect of these out their jobs, presuming that they are previously they were thought to be nega- - STOCK.ADOBE.COM ©ARTEMEGOROV

42 FOOD QUALITY & SAFETY www.foodqualityandsafety.com tive. This is where quantitative PCR (qPCR) The incredible sensitivity of PCR makes are packaged. The same factory workers may have utility since a threshold in quan- it the most attractive molecular technology who now package up samples to be sent tity for a positive sample can be set. An- for detecting pathogenic organisms in food to a food contract lab for testing would other benefit of molecular testing is that it processing plants. However, although it is instead load samples directly onto an in- is more amendable to multiplex analysis, sensitive, it doesn’t currently fully address strument in their facility for automated allowing for samples to be screened for the desire for a shortened time-to-result onsite testing. multiple pathogens at a time. since the work must be done by trained Ideally, the instrument will be able Molecular analysis also has draw- molecular biologists who typically do not to process large volumes of fluid to backs. Namely, it requires a skilled molec- work night shifts, which is problematic minimize the chances of a false negative ular biologist, is more expensive, and it for companies that operate 24/7. The bet- result. The automated instrument will cannot confirm viability. As such, it is not ter solution is to take the “skilled” human need to have the capability to concen- expected to entirely replace culture. Yet, entirely out of the equation and have a trate the particulates in liquid samples, PCR, if properly implemented, should al- fully automated instrument perform PCR purify the genetic material from these low food safety officers to rapidly assess analysis on the samples. Therefore, sample particulates, and then assemble, per- the risk of some food items, thereby allow- form, and analyze the results of multiplex ing them to quickly decide how to handle qPCR tests that are designed to detect the food lots of varying risk levels. The same factory most common pathogens that cause food- For example, samples that are found borne illness. to not have DNA from pathogenic organ- workers who now An added benefit would be to simul- isms would be deemed as low-risk items package up samples taneously quantify the level of indica- that could be shipped directly to custom- to be sent to tor species so that the cleanliness of the ers, whereas samples that are found to product and cleaning processes in the fa- contain DNA from pathogenic organisms a food contract lab cility could be monitored. To not hold up would be deemed higher risk and slated to for testing would instead the packaging and shipping processes, be either processed differently (i.e. heated load samples directly the instrument will need to return results to kill the pathogens) or tested by culture in about an hour. This will allow food to confirm whether the positive genetic onto an instrument safety officers to quickly make decisions test could be attributed to residual dead in their facility for auto- as to whether or not food items should be pathogens or if the signal was due to viable mated onsite testing. loaded onto trucks that are destined for pathogens that could cause disease. the consumer or onto trucks destined for Another drawback to PCR is that major a test-and-hold warehouse (while they sample types cannot easily be processed await results from samples that are pulled for PCR because some matrices are just testing can happen around the clock. for traditional culture analysis). too challenging. For instance, it is hard to Multiple companies are working hard The bottom line is that the food safety envision genetic analysis being performed to simplify the complexity of PCR into an industry is in need of better tools to pre- directly on a 25-gram beef sample, as the automated solution. Successes have al- vent foodborne illnesses. The industry technology is just not designed to handle ready been realized in other industries, has a willingness to pay for more expen- the volume or type of matrix. Likewise, namely human clinical diagnostics. But sive methods if the new methods translate it is very difficult to process viscous food these same successes have not yet filtered into operational efficiencies and lower items like peanut butter. For these types of down to the food safety industry, where risk. Advancements in the industry are matrices, upfront culture will be required the acceptable price point for each sam- moving quickly, and prices are coming to achieve the desired sensitivity, which ple that’s tested is substantially lower. down. Expectations are that the wait for eliminates the speed advantage of molec- Nonetheless, advances are being made new technologies isn’t far away. ular analysis. on reducing the cost per sample down to a These new technologies are expected In contrast, it is easy to envision ge- price point that potentially will spur wide- to empower food safety officers to change netic analysis being performed on liquid spread adoption in the food industry. This business practices where most food lots samples that don’t have too much partic- advancement will likely become commer- can be shipped directly to the customer, ulate matter and are not too viscous (i.e. cially available in the next year or two. reserving only those that are found to be the media from swabs, fruit and vegetable at a higher risk to be tested via culture. wash, and the water that’s used to rinse The Ideal Solution The hope is new technologies will allow grains). Companies that are interested For many in the food safety industry, the food producers to deliver fresher and safer in exploring the advantages of genomics ideal solution would be to have an instru- foods to consumers, while also allowing must first realize that the initial scope of ment that is easy enough to be used by them to maintain economic efficiencies.■ use for genetic analysis within the food factory workers who have no training in safety sector is limited. Nonetheless, suf- microbiology or molecular biology and, Dr. Regan is the CEO and founder of LexaGene, a biotech- nology company that develops automated and sensitive ficient testing happens on these types of as such, could be placed inside of the instrumentation for rapid pathogen detection. Reach him matrices to warrant serious attention. factory close to where the final products at [email protected].

April / May 2018 43 Manufacturing & Distribution CANNABIS

traded cannabis company in the world. Cannabis as a Food Additive: Constellation wants to extract liquid from cannabis and put it into beverages, getting in on the ground floor of a new industry of The Farm-to-Fork Journey nonalcoholic, marijuana-infused drinks. Explosive growth is likely for marijuana production, From growing and harvesting to pro- but there are unique challenges to consider, from growing and cessing, packaging, and distribution, as more states legalize cannabis use, the leg- harvesting to processing, packaging, and distribution islative environment will need to keep up BY PHIL KAFARAKIS with establishing what regulations need to be in place as food verification and worker safety issues emerge. s more states legalize recre- Washington, Oregon, California, Nevada, ational use of cannabis or mar- Colorado, Massachusetts, and Maine. An The Start of the Cycle: Growing ijuana—California being the additional 22 states have approved it for and Harvesting most recent—questions about medicinal use, meaning that the majority What is known about growing and har- Aits harvesting, processing, and use as a of the country now has some type of legal vesting cannabis is largely because the food additive, against the backdrop of a access to marijuana. With widespread experiment in Colorado has lasted as long complex legislative environment, come legitimacy comes the need to plan for as it has—more than five years have passed to the fore. In what is projected to be a scaled production—a new opportunity since Colorado Amendment 64 was signed $10 billion industry in 2018—as a point that holds unique challenges but also great into law, legalizing marijuana for recre- of comparison, note that ice cream is a $5 economic promise. ational use a year later in January 2014. billion sector—the growth of cannabis as a In Canada, where marijuana has Since that time, the industry has found a food additive should therefore be of con- been legal for medical use since 2001 and market for medical as well as entertain- siderable interest to food manufacturers where recreational use as a food additive ment purposes. The main focus right now and processors. is expected to pass by 2019, early stage is to credentialize the production of canna- As of January 2018, cannabis is legal rumblings include an M&A deal between bis as a legitimate business. for recreational use in eight states, in ad- beverage giant Constellation Brands and Environmentally, cannabis requires a

dition to the District of Columbia—Alaska, Canopy Growth Corp., the largest publicly dry climate. Towns that have suffered se- ©CAQUET / PROPHOTOMIC - STOCK.ADOBE.COM

44 FOOD QUALITY & SAFETY www.foodqualityandsafety.com vere ground water depletion could see a be handling the product itself. In its dry real resurgence, a kind of modern day gold state as well as liquid reductions, workers rush. One desert community in California, could get “high” as a result of the dust and where there was once a thriving commu- fumes. Sterilization methods, cleanrooms. nity of floral, spice, and herb farms, has and air quality will be extremely import- dried up—but now people are moving back ant in these plants—so added layers of to grow cannabis because of its ideal har- air conditioning, dehumidifying, and dust- vesting properties. ing equipment must be planned for and When cannabis comes out of the field built in. In a current plant environment in a growing operation, it must be tagged where spices, herbs, seasonings, pea- and marked, documenting where and nuts, and other allergens are processed, when it was grown and processed. In the cleanrooms are created to separate these same vein, there will be a need for its pu- ingredients out from the others. When rity to be checked once inside a processing cannabis is prepared so it could be plant, as part of a closely watched quality stream, it will be pressed, heated, and ren- mixed in with cookie dough or another assurance cycle. When cannabis buds are dered into a liquid format; down another, product, it’s handled differently in that harvested, they need to be processed in it will be chopped or dried and added to environment. much the same way as small vegetables, other products. As it reaches the level of The ideal facility for the future of this though there will be refinements to ac- manufacturing, production will have to industry is, first, a dedicated cannabis commodate the physical properties of the scale up to supply the cookie or cereal facility. In regards to location, I recom- plant. As with specialty nuts, spices, and manufacturer, for example, their key ad- mend a growing new boom town so man- herbs currently, laws and regulations must ditive. There will be plant and processing ufacturers could set up dedicated probe followed before it can reach consumers. implications. cessing plants close to where the farms Therefore, this ingredient will have to be In addition to increased levels of plant are located. The ideal structure would be added to the current guidelines. security around authentication, an im- a co-op, where farmers bring in their prod- Because of the changing regulatory en- portant new challenge for producers will (Continued on p. 46) vironment, I believe cannabis processing plants will initially be attached to growing areas, rather than shipping the product across state lines. Unlike Florida orange IFT - Chicago growers shipping their fruit across the Booth #S0802 country to juice plants, the cannabis pro- How to Guarantee cessing operation will be located close to the harvesting area. It won’t require a lot of additives, such as water for wash down; Freshness! from an operating standpoint, it’s a dry harvest situation. ™ Texture The Plant of the Future: Processing Cannabis CT3 Analyzer Consumption of marijuana is moving Best value in a stand-alone instrument rapidly from simply smoking and inhal- for general texture testing ing it to polyphasic use as a food additive. Viewed for use in food, cannabis is Wide range of probes and fixtures: just another dry, plant-based ingredient TA-TPB Three Pint Bend Fixture ̈ that can be added for its effect, much like to assure firmness & chewiness Asian herbs for their digestive properties. TA-AACC36 Spec Probe Alternatively, though, cannabis can be measures springiness extracted, worked, and created in liquid Offers the most test report format for its own unique properties. selections in it’s class As these subcategories take off, how do we process this product? What will the cannabis processing plant of the future look like? In order to scale, marijuana TA-AACC36 needs to move from being hand-picked or farmed in a small agricultural man- TEL 800-628-8139 or 508-946-6200 www.belusa.com

April / May 2018 45 MANUFACTURING & DISTRIBUTION Cannabis

(Continued from p. 45) If cannabis follows the path of other of consistent national legality. This is ex- uct to be processed. The plant would be highly regulated herbs and spices, it will pected to change in coming years. dedicated to the special processing needs be packaged in a way that the next manu- Another obvious outlet for cannabis is of the different farms, packaging the prod- facturer down the line wants to use it, and the vitamins and supplements business, uct for them, and sending it out. Special- when it gets to that plant, there will be a considering the debate around weight lift- ized equipment, a sterile environment, separate area where it is strictly accounted ing drugs and their effects on the chemical cleanrooms, and as much automation for. At this point, it takes on the guise of a makeup of the body. There will be a whole as possible would minimize the number precious metal. It’s not only regulated, but stream to market, not just in wellness, but of people working there—because of the its cost will impact how the ingredient is in a GNC-type store format. possible aftereffects. How the farmers managed. One similar example of a rare It won’t take long for cannabis proces- want it packaged would determine the and expensive herb is saffron—processing sors to jump into the marketplace once predisposition of the product before it saffron is a delicate, hands-on job, and it’s the back-end functions are refined. With reaches the facility. put together in highly regulated doses to the enormous manufacturing and retail be handed off to the customer. implications and economic opportunity Packaging Safely for the Next User marijuana presents, it seems inevitable This brings up the question, when the Uses and Implications of Marijuana that this is going be a part of many busi- product comes out, how should it be in Specialty Foods ness plans going forward. Cookies and packaged? In bags, in small-dosage pack- On a final note, there are implications of beverages containing cannabis are just the aging? When flavors are processed in a the new cannabis industry on two other beginning—because consumers want to flavor facility, they’re packaged in small growing businesses—specialty foods and experiment with it, it’s going to be a smok- vials. Will it be the same with cannabis? the vitamins and supplements sector. At ing hot commodity. And it’s up to everyone A conversation in the industry is needed a recent Fancy Food Show, the Specialty in the value chain to keep it safe. ■ to discuss how to best package cannabis Food Association turned down several Kafarakis, food industry veteran and advocate, is president to keep its properties so the next person products containing marijuana that were of the Specialty Food Association, an umbrella organization in the chain can be assured of its purity in submitted, not because of their lack of representing entrepreneurial member companies in the food and beverage industry. Reach him at pkafarakis@special- their process. quality, but simply because of the lack tyfood.com or @PresidentSFA.

46 FOOD QUALITY & SAFETY www.foodqualityandsafety.com Food ServiceHACCP & Retail Digitizing is NOT an Option Digital HACCP systems help food service operations maintain controls, increase staff productivity, safety, and overall customer experience BY ROBERT SPROULE

he food industry is heading for a even more strain on already complex op- itoring to ensure employees are completing labor shortage crisis that could erational processes. The question remains important daily checks, such as tempera- have disastrous consequences if leading restaurant brands can run safer, ture monitoring at the required frequency, for consumers and some of the more efficient, and effective operations so usually every four hours, to ensure they are Tleading food brands. With turnover rates they can reclaim their market share and operating effectively. It’s commonplace to higher than ever and restaurant brands provide customers with a great experience. see paper temperature logs reading 41 de- struggling to keep up with food sales in There is a way for operators to improve grees Fahrenheit written with the same pen other sections of industry, the challenges their food safety systems while increasing in the same handwriting for every single facing operators are difficult. The impact staff productivity and better managing shift. A better way is to install a cold chain is not only felt on the frontline where their systems for training compared to the temperature monitoring system that alerts hourly workers are leaving the food ser- manual (paper, pencil) systems currently users when temperatures are out of compli- vice industry for jobs in other industries, utilized in the vast majority of food service ance. Employees are then trained on what it is also impacting general management operations. Digital Hazard Analysis and to do when they receive an alert. Instruc- and supervisorial roles, where brands Critical Control Points (HACCP) and op- tions contained within the alerts will help have concerns about turnover and filling erations systems are effective for helping remind them of the corrective action or es- open positions with qualified staff. With- large multi-location brands, franchisees, calation that needs to take place. This also out the right level of training, operators and single location operators manage food solves the issue of what happens when em- are putting their customers at food safety safety and restaurant operations with re- ployees are not at work and a refrigerator risk. Chipotle is an example of how insuf- al-time data capture. The significant digi- breaks down. Consider the food loss from a ficient training can result in a major food tal evolution over the last two years means walk-in cooler that breaks down during the safety incident, as was seen when an ill these systems are now more affordable and early hours of the morning. If this defect is employee came to work and didn’t report capable than ever before. Simple task man- not discovered until six to eight hours later, their symptoms. The question for con- agement and checklist software has been the food within the unit will need to be dis- sumers is whether their favorite brands replaced with multifunctional comprehen- carded having a both a significant financial and restaurants have sufficient controls in sive systems. and operational knock on affect impacting place to serve food safely, especially with customers. such high levels of turnover. Benefits of Going Digital 2. Consistency in training. With high Adding to this are the sales growth in The following five main benefits of imple- turnover rates continuing to be a signif- non-traditional food service locations; menting digital systems should be consid- icant issue for restaurant operators, the growing grocery, convenience stores, and ered by food service operators to improve use of a digital platform can help make the home delivery services that are putting operations. process better, easier, and more consistent more pressure on food service operators. 1. Increased efficiency and food from restaurant to restaurant. Whether it’s With new and innovative products, mod- safety by replacing tasks with alerts. dealing with an employee that hasn’t ar- ern food service establishments are fre- Managing restaurant operations requires a rived for his shift, a security issue from the

©WAVEBREAKMEDIAMICRO - STOCK.ADOBE.COM ©WAVEBREAKMEDIAMICRO quently updating their menus, putting high level of discipline, training, and mon- (Continued on p. 48)

April / May 2018 47 FOOD SERVICE & RETAIL HACCP

(Continued from p. 47) ager is present and when the restaurant is will still have the same high expectation night shift, or a large influx of customers, performing at its best. The better question of the food operator and if something goes restaurant managers can be pulled in ev- to ask is how the operation is performing wrong, this could negatively impact them. ery direction at a moment’s notice. Add to when the restaurant’s general manager A digital solution can help as operators can that turnover at the management level and is not present (social media videos of em- record the temperature of the food before this makes it extremely difficult to track the ployees acting inappropriately at work it is picked up and take a photograph be- quality of training that’s occurring simply usually aren’t occurring when the general fore it leaves, thereby demonstrating that because there is too much to do. Using a manager is around). Using a digital system it is properly protected. Operators can also digital solution can change the way train- helps to identify the issues that are most record the temperature of when the food ing is completed by providing instructions prevalent not just at the location level is delivered if available from the delivery to employees as they are completing tasks. but even down to individual shifts. This service, ensuring it is within acceptable Consider chicken that isn’t cooked all the additional data can help with follow-up, time limits, and have the opportunity to way through to a high enough temperature. improvement plans, and determining pri- run metrics on the speed of delivery and Using pen and paper methods, there is a orities to ensure the right action is taken to customer satisfaction. risk that staff will serve the undercooked avoid a serious issue and improve overall Food safety must remain a priority chicken to customers because there is system performance. Technology can also for food service brands in order to avoid nothing to tell them to do otherwise. A be used to identify system gaps where im- serious incidences to ensure guests’ satis- digital system, such as Bureau Veritas’ provements can be made. faction and to avoid regulatory and legal SafeOps application, can alert team mem- 4. A focus on corrective actions. It’s issues. The transient nature of the work- bers that the correct temperature hasn’t unrealistic to expect food service opera- force has made it more difficult for consci- been reached and what corrective action tions to run perfectly at all times. Instead entious operators to run a safe and efficient is required. This will help brands and of paying bonuses based on good scores operation. It has also become very difficult operators ensure the consistency and safety on food safety audits, operators should be for leading brands to attract, hire, and of the food they are serving. At the same focused on taking the right corrective ac- motivate managers. There is a better way. time, it will allow managers to focus on tions, improving performance across all Utilizing a digital HACCP and operations the day-to-day operations or priority items shifts, and avoiding the critical items that system puts more reliance on the system that unexpectedly need their attention. A increase the risk of significant incidents. and provides support for both managers new employee put to work without know- The two advantages of a digital system are and team members. Additionally, it bet- ing what to do could have serious con being able to monitor operators’ inputs ter allows operators to monitor and im- sequences for any restaurant operation. and activities. Additionally, the data col- prove their operations by identifying low 3. Improved performance by tar- lected every single day during every single performers, holding them accountable. geting specific opportunities. Over the shift allows operators to pinpoint where These systems also help operators with last two decades, second- and third-party their biggest opportunities are. new trends, such as food delivery services. audits have gained popularity for measur- 5. New trend management. One of the Now is the time for food service op- ing food safety and customer experience. most recent food trends involves the emer- erators to replace pen and paper systems Audits typically occur three to four times gence of food delivery services, which are with a digital application that can better per year and while extremely useful for posing serious risks to operators in terms manage their food safety and operations. ■ providing a snapshot of standards, they of both quality and safety. When the food don’t solve the issue of what’s happening goes out on delivery, operators no longer Sproule is director of food and customized audits at Bureau Veritas, which provides services for the testing, inspection, when an auditor is not there. Most audits have control over its temperature and how and certification industry. Reach him at robert.sproule@ occur when the restaurant’s general man- quickly it will be delivered. The consumer us.bureauveritas.com.

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48 FOOD QUALITY & SAFETY www.foodqualityandsafety.com NEW PRODUCTS

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April / May 2018 49 Exclusion: Most Powerful Weapon … (Continued from p. 32) food sources for rodents. Frequently and resilience of these tenacious pests; • Storage areas containing bagged or clean high volume areas where crumbs take every precaution necessary and in- powdered food should be monitored and trash are likely to accumulate. sist upon specialized, rodent-proof prod- consistently with stock rotated fre- The battle against rodents is not eas- uct solutions. Encourage all employees to quently. Whenever possible, store food ily won. But a thorough, well-supported report signs of rodent activity and remem- products away from the walls to reduce exclusion plan is the most effective tool in ber that constant upkeep and monitoring the risk of contamination. keeping rodents out, and absolutely crit- are critical to long-term protection against • Store food properly in sealed, ro- ical in upholding food safety standards. rodents. ■ dent-proof containers made of metal Seek out pest management professionals or hard plastic. who understand and support exclusion McFadden, the director of research and marketing for • Regularly clean and sanitize appli- methods, and work with them to carefully Xcluder Pest Control Products, has been serving the commercial and residential pest exclusion industry for many years, ances, equipment, food contact sur- identify and protect all building weak- touching all levels of the food supply chain from production faces, and all floors to eliminate any nesses. Do not underestimate the strength to retail. Reach him at [email protected].

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Events Basic HACCP: Online Course 22-25 24 JUNE Visit https://academy.alchemysystems. Creating A Food Safety Culture Food Processing Equipment 4-7 com/basic-haccp-course/, Executive Education Lubrication: Best Practices for Fundamentals of Food Science email [email protected], East Lansing, Mich. Safety & Compliance University Park, Pa. or call 888-336-7224. Visit http://foodsafety.msu.edu/news/ Louisville, Ky. Visit http://extension.psu.edu/ register-now-creating-food-safety- Visit http://bit.ly/2FOisWg, fundamentals, MAY culture-executive-education-2018, email [email protected], email [email protected], 7-10 email [email protected], or call 918-749-1400. or call 814-865-0970. Food Safety Summit or call 517-884-2078. 29-31 12-13 Rosemont, Ill. 22-23 Food Labeling Compliance Visit http://www.foodsafetysummit.com/. Dairy Plant Food Safety Workshops Dairy Plant Food Safety Workshop– and Nutrition Facts Panel Twin Falls, Idaho 9-11 Dry Powder Regulatory Update Visit http://www.usdairy.com/events Global Food Contact 2018 Denver, Colo. Alexandria, Va. or call 847-627-3249. Bethesda, Md. Visit http://www.usdairy.com/events Visit https://easconsultinggroup.com/ Visit https://www.food-contact.com/ or call 847-627-3249. eas_events/food-labeling-compliance- 25-27 seminar-may-2018/, United Fresh 2018 global-food-contact, 22-23 email [email protected], email ascanlin@easconsultinggroup. Chicago Food Safety Americas 2018 or call 330-762-7441. com, or call 571-447-5508. Visit http://www.unitedfreshshow.org/. Nashville, Tenn. 22-24 Visit https://www.brcglobalstandards. 26-28 Food Microbiology Short Course com/events/food-safety-americas-2018/. The 52nd Annual Microwave University Park, Pa. Power Symposium (IMPI 52) Long Beach, Calif. Visit http://agsci.psu.edu/foodmicro, Have an Upcoming Event to Promote? email [email protected], Visit http://impi.org/symposium- If you have an upcoming industry event that you would like considered for or call 877-778-2937. short-courses/, inclusion in our online and print listings, go to www.foodqualityandsafety. email [email protected], com/events/ for info or contact Ken Potuznik at [email protected]. or call 804-836-7125.

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