The Institute of Food Technologists (IFT) just issued a best practices guidance document for food traceability. It looks at 6 food industry sectors - bakery, dairy, meat and poultry, processed foods, produce, and seafood - and summarizes the summarizes and similarities and differences with regards to traceability.
The take-home - we have a complex food supply chain, and having traceability capabilities beyond the immediate source and the immediate delivery (one step forward, one step back), can be difficult.
IFT Weekly Newsletter
http://www.ift.org/food-technology/newsletters/ift-weekly-newsletter/2014/august/082014.aspx#headlines2
IFT issues food traceability best practices guidance doc
The Institute of Food Technologists (IFT) Global Food Traceability Center (GFTC) has issued a guidance document on the best practices in food traceability. This document provides a comprehensive framework for six food industry sectors—bakery, dairy, meat and poultry, processed foods, produce, and seafood—and summarizes the similarities and differences among them in regards to traceability. Given the complexity of the global food system, guidance on improving traceability practices across the entire food industry is a challenge.
Showing posts with label traceability. Show all posts
Showing posts with label traceability. Show all posts
Thursday, August 21, 2014
Monday, February 3, 2014
FDA publishes Draft Approach for the Determination of High-Risk Foods
FDA released a draft of the approach it will take in determining which foods are considered high risk. This methodology is required under Sec. 204, Enhanced Tracking and Tracing of Food and Recordkeeping, has two major requirements. In this section, FDA must establish rules for recordkeeping requirements for high risk foods to help in tracing products. The requirement is designed to enable foods to be more rapidly and effectively tracked and traced during a foodborne illness outbreak or other event. Criterion for this determination are: outbreak frequency, illness occurrence, severity of illness, the likelihood of microbial or chemical contamination, potential for the food to support pathogen growth, food consumption patterns, the probability of contamination and steps taken during manufacturing to reduce contamination.
So what are the implications? Basically if a company's food is designated high risk, they will need to follow mandated tracking procedures...whatever those turn out to be.
Draft Methodological Approach to Identifying High-Risk Foods under Section 204(d)(2) of the FSMA
http://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm380210.htm?source=govdelivery&utm_medium=email&utm_source=govdelivery
FDA is required under section 204(d)(2) of FSMA to designate high-risk foods for which additional recordkeeping requirements are appropriate and necessary in order to rapidly and effectively track and trace such foods during a foodborne illness outbreak or other event. This is the first step towards meeting that requirement. FDA plans to publish a list of these high-risk foods either before or at the same time that it issues a proposed rule under section 204(d)(1) of FSMA to establish the recordkeeping requirements for the designated high-risk foods.
So what are the implications? Basically if a company's food is designated high risk, they will need to follow mandated tracking procedures...whatever those turn out to be.
Draft Methodological Approach to Identifying High-Risk Foods under Section 204(d)(2) of the FSMA
http://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm380210.htm?source=govdelivery&utm_medium=email&utm_source=govdelivery
FDA is required under section 204(d)(2) of FSMA to designate high-risk foods for which additional recordkeeping requirements are appropriate and necessary in order to rapidly and effectively track and trace such foods during a foodborne illness outbreak or other event. This is the first step towards meeting that requirement. FDA plans to publish a list of these high-risk foods either before or at the same time that it issues a proposed rule under section 204(d)(1) of FSMA to establish the recordkeeping requirements for the designated high-risk foods.
Thursday, March 7, 2013
No Horse Meat in US Beef Supply
Some people seem to worry too much about US food supply, but unlike Europe, there has been no horse meat detected in our beef supply. A few interesting notes:
- Horse meat does not pose a food safety risk, but is more of a perception issue by consumers.
- From a food safety perspective, the EU horse meat scandal is more of a ‘traceability’ issue for those companies involved.
- In Europe, there were many suppliers and many middleman involved as meat was sourced from various countries in Europe. The testing of meat continues. A table of test results - http://www.bbc.co.uk/news/world-21412590
- It is once again legal to slaughter horses in the US, but currently, no US facilities are doing so. And FSIS does not allow imported horse meat.
- In 2010, some 137,000 horses were sent from the US to Mexico and Canada to be slaughtered.
- Meat testing is done primarily by DNA testing using PCR methodology. ELISA technology (using antibodies) is also used, but is not as effective for processed meat products.
U.S. officials: No horse meat in our beef
The U.S. has not become embroiled in the horse meat scandal in Europe
Elizabeth Weise7:42p.m. EST March 1, 2013 USA Today
The horse meat scandal in Europe keeps getting bigger but U.S. officials say it's unlikely there's any horse meat hidden in U.S. meat products.
Genetic tests have found ground horse meat in beef in Ireland, Britain, Germany, Italy, Poland and the Czech Republic. On Friday Taco Bell outlets in Britain found traces of the meat in what was supposed to be 100% beef. The company has removed all beef products from its menu in the United Kingdom.
There is no link between Taco Bell suppliers in Europe and the United States, the company said.
How the horse meat entered the European food supply is unknown.
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