[Vision2020] Fw: Regulating Safety of Marijuana-Infused Food

Tue Apr 1 17:41:41 PDT 2014

-----Original Message-----
From: "Food Quality & Safety" <info at foodquality.com>
To: "L ROGER FALEN" <lfalen at turbonet.com>
Date: 04/01/14 09:18
Subject: [Spam 6.22] Regulating Safety of Marijuana-Infused Food

Food Quality 

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 www.foodquality.com April 1, 2014  

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04.09.2014 - The Food Quality & Safety Award Reception (Baltimore, Md.)
04.22 & 04.23.2014 - HACCP for On Farm Operations (Salinas, Calif.)
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EUPDATE NEWS EXCLUSIVE
Colorado Takes the Lead in Safety of Marijuana-Infused Food Production
The ingredient is still illegal in the eyes of federal regulators
 In the absence of federal regulations for the safe production of food products that include marijuana, the state of Colorado is at the forefront of setting its own regulations. Colorado voters agreed to legalize recreational marijuana in November 2013, and now it falls to the state’s Department of Revenue Marijuana Enforcement Division to ensure that food made with this ingredient is safe for human consumption.

FULL ARTICLE >

PRODUCT SPOTLIGHT
Hear From BRC and Key Certifying Bodies in One Location
 Attend the 3rd annual Food Safety Exchange, a 1.5 day food safety educational event! You will learn about the latest changes from SQF, BRC, IFS and FSSC22000 based on the most current GFSI benchmarking requirements,

You can also visit table-top exhibits and interact with leading experts on food safety standards and programs, training opportunities, surviving audits, product inspection, hygienic equipment design and much more! The conference includes breakfast on both days, and lunch and a cocktail reception on Day 1.

Learn more or register at www.fse-event.com
EUPDATE NEWS EXCLUSIVE
FDA Survey Finds Most Cantaloupes Free of Pathogens
Though most growers follow good agricultural practices, survey highlights some suboptimal practices
 Cantaloupe safety in the U.S. appears to be improving, according to results of a summer 2013 survey by FDA field officers that were recently reported by Michigan State University. “By and large, samples of melons last summer came back free of Salmonella, E. coli, and Listeria,” said the report. “Most growers are practicing good agricultural practices, even if they aren’t certified as such or keeping records documenting food safety practices.”

FULL ARTICLE >
EUPDATE CASE STUDY EXCLUSIVE
Using Enterprise Quality Management to Increase Visibility and Quality Transparency
DSM Nutritional Products applies evidence captured in TrackWise to improve business operations while delivering value and quality
 DSM Nutritional Products understood the need to ensure the resources to collect, track, and report on its quality processes. As a result, in order to manage existing global facilities, newly acquired companies, and a complex global supply chain, it needed to implement a single integrated quality management system to support its current infrastructure that would streamline quality process adoption for any future acquisitions.

FULL ARTICLE >

PRODUCT SPOTLIGHT
Food Quality & Safety Magazine is Now on Facebook!
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IN OTHER NEWS...
CDC Releases Report on Salmonella Data in U.S.

 The new CDC report, "An Atlas of Salmonella in the U.S.," summarizes 42 years of laboratory-confirmed surveillance data on Salmonella isolates from humans. Salmonella is the top foodborne cause of hospitalizations and deaths in the U.S.
FULL ARTICLE >

PRODUCT SPOTLIGHT
Free Access to Food Quality & Safety Whitepapers and Videos
 Get the latest information on trends and important topics for all your food quality and safety needs—view videos and download whitepapers for FREE!

Example of topics include:
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Go to www.foodquality.com/view/0/industryResources.html.
FROM FEB/MARCH ISSUE OF FOOD QUALITY & SAFETY...
Ethylene Management

 Ethylene can be thought of as a distress signal, sent to other fruit and vegetables to warn of imminent danger, and to communicate the need to ripen as fast as possible. The gas is responsible for changes in taste, texture, color, and other ripening processes. Chlorophyll is degraded, new pigments are produced, and the activity of many maturation-related enzymes intensifies. Starches, acids, and lipids convert to sugars while fruit pectins degrade.
FULL ARTICLE >  

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