Food Protection Trends - November 2012 - (Page 710)

WHAT’S HAPPENING IN FOOD SAFETY Food Processing Quality Managers Can Now Earn Accredited Training Certificates from NSF International the food industry and possess both scientific and academic backgrounds, as well as the hands-on industry experience needed to teach current global food safety practices. To help protect their brands and the food supply, food companies need skilled employees that maintain their knowledge of the latest food safety handling practices. NSF’s accredited food safety training programs provide employees with the training they need to fulfill this critical role. “Quality professionals who complete these accredited courses are able to demonstrate their ability to actively manage and continuously improve food safety systems that protect consumers, product quality, enhance productivity and provide brand name protection,” said Michelle Rzendzian, manager of NSF International’s training and education division. “This training is essential as the food industry continues to adopt global food safety standards.” NSF Food Safety Certificate programs are currently offered in North America. NSF plans to expand the programs to Europe, Asia and Latin America in the coming year. poultry products with respect to Salmonella and other pathogens. FSIS has posted this compliance guide on its Significant Guidance Documents Web page ( Significant_Guidance/index.asp). FSIS encourages small and very small meat and poultry establishments that manufacture these products to avail themselves of this guidance document. T he Training and Education division of NSF International, an independent global organization that writes standards, tests and certifies products for the food, water and consumer goods industries, has earned American National Standards Institute (ANSI) accreditation for its food safety certificate programs for food processing quality professionals. This provides food companies added assurance that their quality managers are receiving the most current and highest quality training available from a public health organization that has nearly 70 years of food safety expertise. NSF International earned ANSI accreditation for the following courses under ASTM E265909: Standard Practice for Certificate Programs. • • Prerequisite Programs for Food Safety Systems (1 day) HACCP (Hazard Analysis Critical Control Points) Manager Training (2 days) Advanced HACCP:Validation and Verification (1 day) Principles of Internal Auditing (1 day) • • ANSI accreditation to ASTM E2659-09 demonstrates the credibility and quality of these food safety certificate programs, which differentiates these programs from other non-accredited training programs. Additionally, NSF International instructors have, on average, 20 years of experience in Availability of FSIS Salmonella Compliance Guidelines for Small and Very Small Meat and Poultry Establishments That Produce Ready-to-Eat Products he Food Safety and Inspection Service (FSIS) has announced the availability of a revised compliance guide for small and very small meat and poultry establishments on the safe production of ready-to-eat (RTE) meat and T FSIS Risk-based Sampling of Beef Manufacturing Trimmings for Escherichia coli O157:H7 and Plans for Beef Baseline SIS is announcing its intention to redesign its E. coli O157:H7 verification testing program for beef manufacturing trimmings to make the program more risk-based and to enable the Agency to calculate on-going statistical prevalence estimates for E. coli O157:H7 in raw beef manufacturing trimmings. This notice also discusses FSIS’s plans to perform a beef carcass baseline. FSIS seeks public comment on its plans, which have been developed in response to a 2011 audit by the U.S. Department of Agriculture’s Office of Inspector General (OIG) of FSIS’s protocol for N-60 sampling of beef manufacturing trimmings for E. coli O157:H7. This notice also announces changes that FSIS has made to its beef manufacturing trimmings program to increase both the collection rate and the likelihood that FSIS will find positive samples. Finally, this notice summarizes a 2012 OIG report and the actions that FSIS has taken to address the recommendations in that report. F 710 FOOD PROTECTION TRENDS | NOVEMBER 2012

Table of Contents for the Digital Edition of Food Protection Trends - November 2012

Food Protection Trends - November 2012
Sustaining Members
From Your President
Commentary from the Executive Director
Current Food Safety Knowledge of Registered Dietitians
Effects of Reheating against Listeria monocytogenes Inoculated on Cooked Chicken Breast Meat Stored Aerobically at 7°C
Award Nominations
New Members
What’s Happening in Food Safety
Industry Products
Coming Events
Advertising Index
Journal of Food Protection Table of Contents
Membership Application

Food Protection Trends - November 2012