Food Protection Trends - August 2009 - 532

WHAT’S HAPPENING IN FOOD SAFETY at highest risk for developing HUS, which can lead to serious kidney damage and even death. Individuals who have recently eaten prepackaged, refrigerated Toll House cookie dough and have experienced any of these symptoms should contact their doctor or health care provider immediately. Any such illnesses should be reported to state or local health authorities. The FDA reminds consumers they should not eat raw food products that are intended for cooking or baking before consumption. Consumers should use safe foodhandling practices when preparing such products, including following package directions for cooking at proper temperatures; washing hands, surfaces, and utensils after contact with these types of products; avoiding cross-contamination; and refrigerating products properly. For more information on safe food handling practices, go to http:// www.fda.gov/Food/ResourcesForYou/Consumers/ucm109899.htm. manufacturers to convey the nutritional benefits of their products and can cause consumer confusion. The Smart Choices Program will make it easier for consumers to quickly identify products and select smarter food and beverage choices within product categories. It provides an opportunity for manufacturers to communicate with consumers about better-for-you products in a clear and consistent manner. The American Society for Nutrition (ASN) and NSF International will act as program administrators providing both scientific and technical expertise to a board of directors comprised of non-profit, scientific and industry representatives. “NSF International’s core business is certifying products and writing standards for food, water and consumer goods in order to protect public health. This labeling program will assist consumers in choosing nourishing foods and beverages that fit within their daily caloric needs,” said Nancy Culotta, NSF vice president. “We look forward to working with ASN to administer the program and ultimately help educate consumers on nutritional labeling.” “The Smart Choices Program was developed through an unprecedented collaboration of scientists, public health advocates, food industry representatives and health organizations, and it is based on sound, consensus science. As the preeminent professional society for nutrition science, ASN looks forward to working with this exciting new program that will aid consumers in making healthier food selections when they shop,” said Jim Hill, ASN president. To qualify for the Smart Choices Program, all products must meet standards for specific “nutrients to limit,” and, for most categories, products must also meet criteria for positive attributes – “nutrients to encourage” or “food groups to encourage.” Specific qualifying criteria were developed for 19 different product categories, such as beverages, cereals, meats, dairy and snacks: • Nutrients to limit: total fat, saturated fat, trans fat, cholesterol, added sugars and sodium • Nutrients to encourage: calcium, potassium, fiber, magnesium, vitamin A, vitamin C, and vitamin E • Food groups to encourage: fruits and vegetables, whole grains, low-fat or fat free dairy The Smart Choices Program is not based on a scoring system; but rather it identifies foods based on science-based nutrition criteria within specific product categories. Products that meet the criteria are eligible to bear the Smart Choices icon on the front of the package. Accompanying the Smart Choices icon will be information on the number of calories per serving, as well as the number of servings in the package. The straight-forward and transparent nutrition criteria distinguish the Smart Choices Program from others in the marketplace. For more information on the Smart Choices Program, contact Sarah Krol, General Manager, Smart Choices Program at info@smartchoicesprogram.com. NSF International and the American Society for Nutrition to Administer New Smart Choices Program SF International and the American Society for Nutrition has announced their joint roles in administering a new nutritional front-of-package labeling program, the Smart Choices Program™. This nutrition labeling program will provide manufacturers and retailers with a reliable front-ofpack icon plus calorie information that helps consumers recognize smarter food and beverage products within product categories. The goal of this new labeling program is to bring consistency and clarity to the US marketplace. With the proliferation of front-ofpack labels, there is little uniformity, which often makes it difficult for N Award for Joy Gaze, Deputy Head of Microbiology at Campden BRI C ampden BRI is delighted that Joy Gaze, deputy head of microbiology, received the IAFP 2009 GMA (US Grocery Manufacturers Federation) Food Safety Award, in recognition of her pre-eminence in and contribution to the field of microbiological food safety. It was presented at the International Association for Food Protection Awards Banquet in Texas in July. Joy has over 30 years of 532 FOOD PROTECTION TRENDS | AUGUST 2009
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Food Protection Trends - August 2009

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