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<br><div style="font-family: tahoma,helvetica,sans-serif; font-size: 13px;" dir="ltr"> <hr size="1">-----Original Message-----<br>From: "Food Quality & Safety" <<a href="mailto:info@foodquality.com">info@foodquality.com</a>><br>To: "L ROGER FALEN" <<a href="mailto:lfalen@turbonet.com">lfalen@turbonet.com</a>><br>Date: 03/25/14 09:18<br>Subject: [Spam 6.22] Whistleblower Provisions under FSMA<br><br><!-- 
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<tr><td colspan="5"><p align="center" style="margin: 8px 0px; font-size: 10px;">If you have trouble reading this email, try the <a href="http://dmmsclick.wiley.com/view.asp?m=viyitfxngbjpmq2wki1z&u=22656600&f=h">online version</a></p></td></tr>
<!-- HEADER ROW --><tr><td colspan="5"><img width="660" height="97" alt="Food Quality eUpdate - original news on the latest in food manufacturing and food science" src="http://www.thehospitalistewire.org/pubs/FQUeNEWS/images/eUpdate_FQS_fb_banner600x91.jpg" border="0" usemap="#Map"></td></tr>
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<td><a href="http://dmmsclick.wiley.com/click.asp?p=22656600&m=83760&u=2215536"><strong><a href="http://www.foodquality.com">www.foodquality.com</a></strong></a></td>
<td align="right"><strong>March 25, 2014</strong></td>
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<h2 style="margin: -10px 0px; padding: 0px; text-align: left; color: rgb(134, 36, 45); font-family: Verdana, Ariel, sans-serif; font-size: 11px; font-weight: bold; vertical-align: bottom;"><a href="http://dmmsclick.wiley.com/click.asp?p=22656600&m=83760&u=2215536">READ FQ ONLINE</a></h2>
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<p style="text-align: left; color: rgb(0, 0, 0); line-height: 1.4; font-family: Georgia, Times, serif; font-size: 11px; margin-top: 1.5em; margin-bottom: 1em;"><span style="color: rgb(134, 36, 45); font-weight: bold;">04.22 & 04.23.2014</span> - <a href="http://dmmsclick.wiley.com/click.asp?p=22656600&m=83760&u=2215544" target="_blank">HACCP for On Farm Operations (Salinas, Calif.)</a></p>
<p style="text-align: left; color: rgb(0, 0, 0); line-height: 1.4; font-family: Georgia, Times, serif; font-size: 11px; margin-top: 1.5em; margin-bottom: 1em;"><span style="color: rgb(134, 36, 45); font-weight: bold;">04.24 & 04.25.2014</span> - <a href="http://dmmsclick.wiley.com/click.asp?p=22656600&m=83760&u=2215545" target="_blank">The Case of Avoiding RISK: Truth or Consequences (Beltsville, Md.)</a></p>
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<!-- end - banner ad space --><br><!-- END TOP BANNER 1 --><!-- ====================================== --><!-- FEATURE ARTICLE 01 --><p class="sectionTitle" style="margin: 0px 0px 5px; padding: 0px; text-align: left; color: rgb(65, 107, 41); font-family: Verdana, Ariel, sans-serif; font-size: 12px; font-weight: bold; border-bottom-color: rgb(65, 107, 41); border-bottom-width: 1px; border-bottom-style: solid;">EUPDATE NEWS EXCLUSIVE</p>
<p class="articleTitle" style="margin: 0px; padding: 0px; text-align: left; color: rgb(134, 36, 45); font-family: Verdana, Ariel, sans-serif; font-size: 13px; font-weight: bold;"><a href="http://dmmsclick.wiley.com/click.asp?p=22656600&m=83760&u=2215547">Whistleblower Complaints to get Easier for Employees in Food Safety Industry</a></p>
<p class="articleDeck" style="margin: 0px; padding: 2px 0px 0px; text-align: left; color: rgb(0, 0, 0); font-family: Verdana, Ariel, sans-serif; font-size: 11px; font-weight: bold;">Employers should establish processes, documentation to prepare for new OSHA standards</p>
<p class="articleBody" style="line-height: 1.4em; font-size: 12px;"><img width="200" height="180" align="right" src="http://www.thehospitalistewire.org/pubs/FQUeNEWS/issueImages/FQU_2014_3_25_Story1_200.jpg" border="0"> 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.</p>
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<!-- FEATURE ARTICLE 01 --><!-- ====================================== --><!-- TEXT AD BOX 01 --><!-- TEXT AD BOX 01 --><!-- ====================================== --><!-- PRODUCT SPOTLIGHT BOX 01 --><table width="100%" class="spotBox" style="border: 1px solid rgb(0, 0, 0); border-image: none; margin-bottom: 20px;" bgcolor="#FFFFFF" border="1" cellspacing="0" cellpadding="10"><tbody><tr><td>
<p class="adTag" style="margin: 0px; padding: 0px; color: rgb(134, 36, 45); font-family: Verdana, Ariel, sans-serif; font-size: 10px; font-weight: bold;">PRODUCT SPOTLIGHT</p>
<p class="adHeadline" style="margin: 0px; padding: 5px 0px 0px; text-align: left; color: rgb(0, 0, 0); font-family: Verdana, Ariel, sans-serif; font-size: 13px; font-weight: bold;"><a href="http://dmmsclick.wiley.com/click.asp?p=22656600&m=83760&u=2215548">Practical Tips and Tricks for Pesticide Analysis</a></p>
<p class="adBody" style="line-height: 1.4em; font-family: Verdana, Ariel, sans-serif; font-size: 11px; margin-bottom: 0px;"><a href="http://dmmsclick.wiley.com/click.asp?p=22656600&m=83760&u=2215548"><img width="150" height="150" align="right" alt="" src="http://www.thehospitalistewire.org/pubs/FQUeNEWS/issueads/Thermo%203_25_14.jpg" border="0" vspace="10" hspace="10"></a> 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.</p>
<p style="line-height: 1.4em; font-family: Verdana, Ariel, sans-serif; font-size: 11px; margin-bottom: 0px;"></p>
<p style="line-height: 1.4em; font-family: Verdana, Ariel, sans-serif; font-size: 11px; margin-bottom: 0px;">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.</p>
<p style="line-height: 1.4em; font-family: Verdana, Ariel, sans-serif; font-size: 11px; margin-bottom: 0px;"></p>
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<!-- PRODUCT SPOTLIGHT BOX 01 --><!-- ====================================== --><!-- FEATURE ARTICLE 02 --><p class="sectionTitle" style="margin: 0px 0px 5px; padding: 0px; text-align: left; color: rgb(65, 107, 41); font-family: Verdana, Ariel, sans-serif; font-size: 12px; font-weight: bold; border-bottom-color: rgb(65, 107, 41); border-bottom-width: 1px; border-bottom-style: solid;">EUPDATE NEWS EXCLUSIVE</p>
<p class="articleTitle" style="margin: 0px; padding: 0px; text-align: left; color: rgb(134, 36, 45); font-family: Verdana, Ariel, sans-serif; font-size: 13px; font-weight: bold;"><a href="http://dmmsclick.wiley.com/click.asp?p=22656600&m=83760&u=2215549">Pesticide Levels in Produce Remain Extremely Low</a></p>
<p class="articleDeck" style="margin: 0px; padding: 2px 0px 0px; text-align: left; color: rgb(0, 0, 0); font-family: Verdana, Ariel, sans-serif; font-size: 11px; font-weight: bold;">USDA report confirms that U.S. food does not pose a safety concern based upon pesticide residues</p>
<p class="articleBody" style="line-height: 1.4em; font-size: 12px;"><img width="200" height="180" align="right" src="http://www.thehospitalistewire.org/pubs/FQUeNEWS/issueImages/FQU_2014_3_25_Story2_200.jpg" border="0"> 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.</p>
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<p class="articleTitle" style="margin: 0px; padding: 0px; text-align: left; color: rgb(134, 36, 45); font-family: Verdana, Ariel, sans-serif; font-size: 13px; font-weight: bold;"><a href="http://dmmsclick.wiley.com/click.asp?p=22656600&m=83760&u=2215550">Nominate an Exceptional Woman by March 27</a></p>
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<p class="articleBody" style="line-height: 1.4em; font-size: 12px;"><img width="120" height="100" align="right" src="http://www.unitedfreshshow.org/g/2014/logos/wip_logo.png" border="0"> 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.</p>
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<!-- PRODUCT SPOTLIGHT BOX 03 --><!-- ====================================== --><!-- FEATURE ARTICLE 04 --><p class="sectionTitle" style="margin: 0px 0px 5px; padding: 0px; text-align: left; color: rgb(65, 107, 41); font-family: Verdana, Ariel, sans-serif; font-size: 12px; font-weight: bold; border-bottom-color: rgb(65, 107, 41); border-bottom-width: 1px; border-bottom-style: solid;">IN OTHER NEWS...</p>
<p class="articleTitle" style="margin: 0px; padding: 0px; text-align: left; color: rgb(134, 36, 45); font-family: Verdana, Ariel, sans-serif; font-size: 13px; font-weight: bold;"><a href="http://dmmsclick.wiley.com/click.asp?p=22656600&m=83760&u=2215552">Detecting and Measuring Microbial Growth</a></p>
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<p class="articleBody" style="line-height: 1.4em; font-size: 12px;"><img width="120" height="110" align="right" src="http://www.foodquality.com/SpringboardWebApp/userfiles/fqu/image/ArizonaWhitepaper_max-4000xl-edited-with-lens-flare.png" border="0"> 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.</p>
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<p class="adBody" style="line-height: 1.4em; font-family: Verdana, Ariel, sans-serif; font-size: 11px; margin-bottom: 0px;"><a href="http://dmmsclick.wiley.com/click.asp?p=22656600&m=83760&u=2215543"><img width="150" height="150" align="right" alt="" src="http://www.thehospitalistewire.org/pubs/FQUeNEWS/issueads/Whitepapers_0305-2013.jpg" border="0" vspace="10" hspace="10"></a> Get the latest information on trends and important topics for all your food quality and safety needs-view videos and download whitepapers for FREE!</p>
<p style="line-height: 1.4em; font-family: Verdana, Ariel, sans-serif; font-size: 11px; margin-bottom: 0px;"></p>
<p style="line-height: 1.4em; font-family: Verdana, Ariel, sans-serif; font-size: 11px; margin-bottom: 0px;">Example of topics include:</p>
<p style="line-height: 1.4em; font-family: Verdana, Ariel, sans-serif; font-size: 11px; margin-bottom: 0px;">• Training/Educating Employees</p>
<p style="line-height: 1.4em; font-family: Verdana, Ariel, sans-serif; font-size: 11px; margin-bottom: 0px;">• Risk Management</p>
<p style="line-height: 1.4em; font-family: Verdana, Ariel, sans-serif; font-size: 11px; margin-bottom: 0px;">• Enterprise Resource Planning</p>
<p style="line-height: 1.4em; font-family: Verdana, Ariel, sans-serif; font-size: 11px; margin-bottom: 0px;">• Traceability</p>
<p style="line-height: 1.4em; font-family: Verdana, Ariel, sans-serif; font-size: 11px; margin-bottom: 0px;">• Microbial Testing</p>
<p style="line-height: 1.4em; font-family: Verdana, Ariel, sans-serif; font-size: 11px; margin-bottom: 0px;"></p>
<p style="line-height: 1.4em; font-family: Verdana, Ariel, sans-serif; font-size: 11px; margin-bottom: 0px;"></p>
<p style="line-height: 1.4em; font-family: Verdana, Ariel, sans-serif; font-size: 11px; margin-bottom: 0px;">Go to <a href="http://foodquality.com/view/0/industryResources.html" target="_blank">www.foodquality.com/view/0/industryResources.html</a>.</p>
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<!-- PRODUCT SPOTLIGHT BOX 04 --><!-- ====================================== --><!-- FEATURE ARTICLE 05 --><p class="sectionTitle" style="margin: 0px 0px 5px; padding: 0px; text-align: left; color: rgb(65, 107, 41); font-family: Verdana, Ariel, sans-serif; font-size: 12px; font-weight: bold; border-bottom-color: rgb(65, 107, 41); border-bottom-width: 1px; border-bottom-style: solid;">FROM FEB/MARCH ISSUE OF <i>FOOD QUALITY & SAFETY</i>...</p>
<p class="articleTitle" style="margin: 0px; padding: 0px; text-align: left; color: rgb(134, 36, 45); font-family: Verdana, Ariel, sans-serif; font-size: 13px; font-weight: bold;"><a href="http://dmmsclick.wiley.com/click.asp?p=22656600&m=83760&u=2215553">Incorporating a Color-Coding Program</a></p>
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<p class="articleBody" style="line-height: 1.4em; font-size: 12px;"><img width="140" height="100" align="right" src="http://www.foodquality.com/SpringboardWebApp/userfiles/fqu/image/FQ_FebMar_2014_pp46_03.jpg" border="0"> 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.</p>
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<p align="left" style="margin: 0px;">Copyright 2014 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 under Sections 107 or 108 of the 1976 United States Copyright Act, without either the prior 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.</p>
<p align="left" style="margin: 0px; text-indent: 1em;">All materials published, including but not limited to original research, clinical notes, 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 which the authors are affiliated or of the publisher unless this is clearly specified. Materials published herein are intended to further general scientific research, understanding, and 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.</p>
<p align="left" style="margin: 0px; text-indent: 1em;">While the editors and publisher believe that the specifications and usage of equipment 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, and make no warranty, express or implied, with respect to material contained herein. 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 limitations of the products mentioned.</p> </div></td>
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