[Vision2020] Fw: Whistleblower Provisions under FSMA

[lfalen]

-----Original Message-----
From: "Food Quality & Safety" <info at foodquality.com>
To: "L ROGER FALEN" <lfalen at turbonet.com>
Date: 03/25/14 09:18
Subject: [Spam 6.22] Whistleblower Provisions under FSMA

Food Quality 
 
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 www.foodquality.com March 25, 2014  
 
   
 
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Email the editor: FQideas at wiley.comUPCOMING EVENTS:
04.22 & 04.23.2014 - HACCP for On Farm Operations (Salinas, Calif.)
04.24 & 04.25.2014 - The Case of Avoiding RISK: Truth or Consequences (Beltsville, Md.)
04.28 - 05.01.2014 - Fundamentals of Food Science Short Course (University Park, Penn.)
 

 
  
 

 


EUPDATE NEWS EXCLUSIVE
Whistleblower Complaints to get Easier for Employees in Food Safety Industry
Employers should establish processes, documentation to prepare for new OSHA standards
 Food industry employers may need to take a hard look at their processes for handling employee complaints about perceived food safety issues, given the provisions of a new interim final rule about how whistleblower complaints will be handled in the future.
FULL ARTICLE >
 
PRODUCT SPOTLIGHT
Practical Tips and Tricks for Pesticide Analysis
 Learn how you can improve pesticide analysis with this educational video, which offers simple tips for, ensuring effective sample homogenization, optimizing QuEChERS extractions, and improving GC-MS and LC-MS results.

Regardless of the instrumentation and equipment you are currently using, this video offers general tips that can be implemented in most laboratories. Watch it and discover if your current pesticide analysis approaches should be modified in order to become more effective and to deliver better analytical results.




EUPDATE NEWS EXCLUSIVE
Pesticide Levels in Produce Remain Extremely Low
USDA report confirms that U.S. food does not pose a safety concern based upon pesticide residues
 Over 99 percent of produce products sampled by the USDA’s Pesticide Data Program in 2012 had pesticide residues that fell below tolerance levels established by the Environmental Protection Agency, according to a report issued by the USDA on February 21. Only 0.53 percent of samples tested (63 of 11,893) had residues above the tolerance limit.
FULL ARTICLE >
IN OTHER NEWS...
Nominate an Exceptional Woman by March 27

 Do you know an outstanding female leader working in the produce industry? Nominations are now being accepted to select an honoree to speak at the Reception Honoring Women in Produce, Thurs., June 12 at the United Fresh 2014 convention in Chicago.
FULL ARTICLE >
 
PRODUCT SPOTLIGHT
Food Quality & Safety Magazine is Now on Facebook!
 'Like' us to stay connected on all food news related to quality assurance and safety!


IN OTHER NEWS...
Detecting and Measuring Microbial Growth

 Those looking to expand their breadth of microbial testing can find new insights in the whitepaper entitled “Detecting and Measuring Microbial Growth on Food Products using Loss-On-Drying Moisture Analysis.” Because baker’s yeast was used in this study, this approach might be particularly useful in determining viability of yeast cultures for bread or for brewing industries.

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:
• Training/Educating Employees
• Risk Management
• Enterprise Resource Planning
• Traceability
• Microbial Testing


Go to www.foodquality.com/view/0/industryResources.html.
FROM FEB/MARCH ISSUE OF FOOD QUALITY & SAFETY...
Incorporating a Color-Coding Program

 Color coding helps maintain hygienic standards and mitigate cross-contamination throughout a processing facility by creating a clear distinction between tools that should be stored and used in designated areas. It can also support CGMPs because by assigning tool and location colors, one can easily designate safe, appropriate areas for food contact tools to be stored, cleaned, and sanitized.
FULL ARTICLE >  
 
 
      
    
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