Food Protection Trends - February 2009 - (Page 117)

WhAT’S hAPPENING IN FOOD SAFETY be consumed; (2) How results can be extrapolated to crushed raw garlic, all of which are necessary to establish whether or not garlic or garlic supplements can have a health benefit. It will also provide supplement manufacturers with a correct standard for the design and evaluation of garlic supplements. Since 1991, Silliker-Utah, formerly known as Plant Bioactives Research Institute, has been a pioneer in the analysis of dietary supplements using validated methods. Over the past four years, the laboratory has received two NIH grants to explore the mechanisms of potential benefit from garlic. food industry want assurance that the products they buy meet strict quality and safety standards,” said Summit President Fred Pate. “We believe by working with NSF to achieve independent certification, we not only improve the quality of our products, we also improve the confidence of our customers.” ISO 21469 specifies hygiene requirements for the formulation, manufacture, use and handling of lubricants, which may come into contact with products during manufacturing or processing. The international standard applies to lubricants intended for use in food production, as well as cosmetic, pharmaceutical and animal feed industries. “Certification to ISO 21469 by an independent, third party provides lubricant manufacturers with a means to obtain international acceptance for their products,” said Sarah Krol, NSF Business Unit Manager. “By obtaining certification, Summit is emphasizing their overall commitment to safety.” To receive ISO 21469 Certification, Summit fulfilled all NSF Certification requirements. These include the following: Formulation/label review – which ensures that certified products are formulated with approved ingredients and that product labels are true and accurate. Risk assessment – ensures that the manufacturer has identified and evaluated the relevant hazards associated with the manufacture and use of the certified product. Production facility audits – confirm that all certification requirements are met and that quality assurance and quality control procedures are followed. Annual testing – sampling and retesting are conducted on an ongoing basis to verify the integrity of the product composition. Summit’s dedication to quality and to the environment is further demonstrated by its ISO 9001:2000 Quality Management Systems registration, ISO 14001:2004 Environmental Management Systems registration, and OHSAS 18001:2007 Occupational Health and Safety Management Systems registration. Summit’s products have been registered by NSF’s Nonfood Registration Program since 2004. Summit also has Kosher and Halal certification for many of their food grade products. Summit’s lubricants will bear the NSF Certification Mark http:// www.nsf.org/business/newsroom/ press_releases/images/ISO%20 21469.jpg on their labels to demonstrate compliance to ISO 21469. Summit’s certification is also listed on NSF’s Web site http://www.nsf. org/Certified/ISO_21469/Listings.as p?Company=N06532&Standard =ISO21469. For more information about NSF’s ANSI-accredited ISO 21469 Certification Program, please contact Sarah Krol, Business Unit Manager, NSF’s Nonfood Compounds Registration Program, at nonfood@nsf.org or 734. 827.6841. NSF International is currently the only organization offering American National Standards Institute (ANSI)accredited ISO 21469 Certification. Summit Industrial Products Becomes the First Company in North America to Earn ISO 21469 Certification SF has announced that KL Texas, L.P. (dba Summit Industrial Products), a worldwide leader in synthetic lubricant technology, is the first company in North America to receive Certification to ISO 21469: Safety of Machinery - Lubricants with Incidental Product Contact – Hygiene requirements. According to a recent article in Machinery Lubrication, it is estimated that a significant proportion (60 percent or greater) of US food and beverage companies are not using incidental food-contact lubricants. This is important as only lubricants with incidental food contact may be safely used on machinery used for producing, manufacturing, packing, processing, preparing, treating, packaging, transporting, or holding food. “Obtaining Certification to ISO 21469 is important to Summit because our customers in the N GMA Appoints Pamela G. Bailey President and CEO D ouglas R. Conant, president and CEO of Campbell Soup Company, and chairman of the board of the Grocery Manufacturers Association (GMA), has announced the appointment of Pamela G. Bailey, president and CEO of the Personal Care Products Council (PCPC), as the association’s new president and CEO. FEBRUARY 2009 | FOOD PROTECTION TRENDS 117 http://www.nsf.org/business/newsroom/press_releases/images/ISO%2021469.jpg http://www.nsf.org/business/newsroom/press_releases/images/ISO%2021469.jpg http://www.nsf.org/business/newsroom/press_releases/images/ISO%2021469.jpg http://www.nsf.org/Certified/ISO_21469/Listings.asp?Company=M06532&Standard=ISO21469 http://www.nsf.org/Certified/ISO_21469/Listings.asp?Company=M06532&Standard=ISO21469

Table of Contents Feed for the Digital Edition of Food Protection Trends - February 2009

Food Protection Trends - February 2009 Contents Sustaining Members Perspectives from Your President Commentary from the Executive Director Assuring the Safety of Not-Ready-to-Eat (NRTE) Products: Industry Guidelines for Validation of Consumer Cooking Instructions Cooking Food Safely with Microwave Ovens: Challenges for the Food Industry Special Interest Series: Newly Developed Workshop Series on “Molecular Methods in Food Microbiology” 2009–2010 Secretary Election Abstracts – IAFP’s Fourth European Symposium on Food Safety Audiovisual Library Audiovisual Library Order Form New Members What’s Happening in Food Safety Industry Products IAFP 2009: Networking Opportunities IAFP 2009: General Information IAFP 2009: Registration Form Coming Events Advertising Index Journal of Food Protection Table of Contents Booklet Order Form Membership Application

Food Protection Trends - February 2009

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