Food Safety E-ssential February2012

TÜV SÜD | Vol. 4 February 2012

Food Safety | Technical industry e-news updates essential to your operations

E-ssentials

w w w. t u v a m e r i c a . c o m / f o o d s a f e t y

ContentsGuidelines for Chilled Prepared Foods 02

Version 6 of BRC Global Standard for Food Safety Takes Effect 04The FDA’s Voluntary National Retail Food Regulatory Program Standards

06

TÜV SÜD America Profile: Robert LaFreniere 07

Events 09

TÜV SÜD E-ssent ialsVol. 4 February 2012

Editorial Guidelines for Chilled Prepared FoodsDear Readers,

Welcome to the January 2012 issue of Food Safety E-ssentials,

the quarterly e-newsletter from the food safety professionals

at TÜV SÜD!

With less time available than ever for daily tasks, more

consumers are finding refrigerated prepared foods as a

convenient and nutritious alternative to home-cooked meals.

Indeed, chilled prepared foods sold in grocery stores and take-

out restaurants represent one of the fastest growing sectors

in the food industry. Nonetheless, the preparation and storage

of chilled foods present a unique set of food safety challenges

for producers and retailers. Our article “Guidelines for Chilled

Prepared Foods” provides an overview of the key points for

the safe production of chilled prepared foods.

The British Retail Consortium (BRC) published Issue 6 of its

Global Standard for Food Safety in July 2011. Issue 6 became

the effective standard for food safety audits for companies

certified to the BRC standard beginning January 1, 2012. Our

article “Version 6 of BRC Global Standard for Food Safety

Takes Effect” discusses the key changes found in Issue 6, and

reviews other actions being taken by the BRC in connection

with food safety compliance that will affect food producers

and suppliers.

An effective regulatory program for retail food must be based

on a set of widely recognized standards. To meet this need,

the FDA has developed the Voluntary National Retail Food

Regulatory Program Standards, which provide state and local

regulators with guidance on the design and management

of a retail food regulatory program. The article “The FDS’s

Voluntary National Retail Food Regulatory Program Standards”

offers an overview of these important standards and their

potential benefits to local regulators.

TÜV SÜD America is pleased to have a number of talented

food safety professionals in its ranks, including lead food

safety auditor Robert LaFreniere. In this issue, we interview

Bob about his career in food safety management, and his

views on the biggest safety challenges facing the food

industry in 2012.

Rounding out our editorial lineup for this issue is a list of food

industry trade shows and events during the first half of 2012.

TÜV SÜD America will be exhibiting at many of these shows.

So, if you’re planning to attend, please stop by our booth and

say hello.

We hope that you enjoy this issue of Food Safety E-ssentials. If

you have comments or suggestions on how we can improve

this e-newsletter, or ideas for future topics, please let us know.

Thanks!

Craig Casillas

Director of Managment Services, TÜV SÜD America Inc.

With less time available than ever for daily tasks, more and more consumers are finding refrigerated prepared foods as a convenient and nutritious alternative to home-cooked meals. Indeed, chilled prepared foods sold in grocery stores and take-out restaurants represent one of the fastest growing sectors in the food industry. Spurred by consumer demand, food producers are actively expanding their product lines to include an ever-wider variety of chilled prepared food offerings.

According to the Chilled Food Association (CFA), the food industry currently produces more than 7,000 different chilled prepared food products. Chilled foods available today range from delicatessen products, fresh pasta and chilled pizza, to dressed salads, chilled soups and sandwiches, as well as prepared fruits and desserts. Chilled prepared foods typically use a variety of fresh ingredients and receive minimal processing, eliminating the need for additives that help to keep food fresh.

Nonetheless, the preparation and storage of chilled foods present a unique set of food safety challenges for producers and retailers. Although there is regulation of chilled prepared foods in the United States, food producers can find additional guidance in industry standards applicable in the United Kingdom and elsewhere. In this article, we provide an overview of the key points for the safe production of chilled prepared foods, as discussed in CFA’s Best Practice Guidelines for the Production of Chilled Foods.

CFA GUIDELINESSimilar to most food safety programs, the production of safe chilled food products involves the application of hazard analysis and critical control points (HACCP) principles to every aspect of the production process. When it comes to chilled prepared foods, the following issues warrant particular attention:

• Ingredient hygienic quality• Product formulation/characteristics• Processing parameters• Intended use of product• Storage and distribution conditions• Manufacturing hygiene• Shelf life

INGREDIENT HYGIENIC QUALITY The initial step in ensuring the safety of chilled prepared food products is to assess the hygienic quality of the food ingredients themselves. Some specific points to consider include an evaluation of the pathogens and levels of contamination that might typically be expected with the selected ingredients, and what reasonable specification levels might be applicable to minimize risk. In addition, the producer should assess what further processing, if any, should be applied to ensure the overall safety of the ingredients used.

PRODUCT FORMULATION/CHARACTERISTICSThe growth of pathogens in food products can be controlled by product characteristics and formulations. For example, adjusting the product’s acidity

TÜV SÜD E-ssent ials Vol. 4 February 2012

(as measured by its pH) or the amount of water available (as measured by aw) can reduce the potential for microbial growth, as can the addition of a preservative. A combination of such adjustments may actually produce a synergistic effect, resulting in an even greater reduction in the potential for microbial growth than any single approach used alone.

PROCESSING PARAMETERSThe actual processing of chilled prepared foods should be evaluated according to the following factors:

• Heat treatments: Pathogens present in foods that are not heat-treated, or heated to less than 158º F (70º C) for meat products, and for poultry products less than 160º F (71.1º C), are likely to survive. The required lethalities for pathogens are achieved instantly when the internal temperature of a cooked meat product reaches 158°F or above, and 160º F (71.1º C) or above for poultry products. However, thermal processing does not destroy spores and preformed toxins and these may persist. Most vegetative pathogens, including cold-growing spores and clostridium botulinum, will be reduced to an acceptable level when foods are heated to 194º F (90º C) for ten minutes. For further details please see Appendix A - Compliance Guidelines For Meeting Lethality Performance Standards For Certain Meat And Poultry Products.

• Cooling: Heated products should be cooled as quickly as possible. During cooling, the product's maximum internal temperature should not remain between 130°F and 80°F for more than 1.5 hours or between 80°F and 40°F for more than 5 hours. This cooling rate can be applied universally to cooked products (e.g., partially cooked or fully cooked, intact or non-intact, meat or poultry). There are other regulatory alternatives to this method. For further details please see Appendix B - Compliance Guidelines for Cooling Heat-Treated Meat and Poultry Products (Stabilization).

• Packaging: Foods that are cooked, cooled, and then packaged present a risk of recontamination during assembly. However, foods cooked within their packaging prevent the prospect of post-processing contamination, as long as the packaging maintains its integrity. Modified atmospheric packaging (MAP) or vacuum packaging does not necessarily inhibit the growth of pathogens, and must be assessed in each individual case.

INTENDED USE OF PRODUCTConsideration should also be given to the additional steps necessary to make chilled prepared foods “table-ready.” For example, foods such as salads or refrigerated desserts are ready to eat, and can be consumed without any heating. In other cases, some form of reheating may be necessary to meet consumer taste expectations, such as with prepared soups for example. Finally, there are certain chilled prepared foods, such as fresh pastas, that are intended for consumption only after additional cooking.

STORAGE AND DISTRIBUTION CONDITIONSTemperature is the principle controlling factor for the safety of chilled prepared foods, since it slows or inhibits altogether the growth of pathogenic bacteria. For reasons of both safety and quality, chilled prepared foods must be continuously stored at refrigeration temperatures, that is, temperatures at or below 40º F (4.4º C) as per the FDA Food Code. Therefore, it is important to anticipate the ability of the proposed distribution chain to maintain these temperatures, and to monitor the actual performance of distribution chain participants.

MANUFACTURING HYGIENEThe purpose of establishing specific standards of hygiene is to control possible microbial contamination. However, chilled prepared foods are manufactured using a wide variety of raw ingredients, and processing and packaging systems and techniques, all of which impact the final

product’s microbiological profile. Therefore, the required level of manufacturing hygiene must account for the impact of these aspects of production, in order to ensure that the food product is microbiologically safe at the point of consumption.

SHELF LIFEThe shelf life of chilled prepared foods ultimately depends on all of the preceding factors. However, the shelf life for each individual product must also be independently modeled based on its unique ingredients and the processes used in its production, packaging, storage, and distribution. In reality, it is the combination of these factors that will determine the actual shelf life for each chilled prepared food product.

CONCLUSIONThe increase in demand for nutritious prepared foods is expected to continue, and food producers will introduce new prepared food products to meet that demand. However, chilled prepared foods present a unique set of safety challenges for both food producers and retailers. Knowledge and application of key food safety principles for chilled prepared foods can help ensure the safety of food, as well as the health of consumers.

TÜV SÜD America is accredited by the American National Standards Institute (ANSI) under the SQF certification scheme. TÜV SÜD is an effective single source for assistance with all food safety certification and compliance issues and requirements. For more information on TÜV SÜD's Food Safety services, please visit www.tuvamerica.com/industry/foodsafety.cfm. n

http://tuvamerica.com/industry/foodsafety.cfm


Version 6 of BRC Global Standard for Food Safety Takes Effect

As part of its continuing efforts to ensure that its standards meet the evolving needs and requirements of manufacturers and retailers, the British Retail Consortium (BRC) published Issue 6 of its Global Standard for Food Safety in July 2011. Issue 6 became the effective standard for food safety audits for companies certified to the BRC standard beginning January 1, 2012. Although food safety certificates issued against Issue 5 of the standard will remain valid for the term indicated on the certificate, food producers and suppliers certified to the earlier version of the BRC standard are advised to prepare now to meet the revised requirements found in Issue 6.

This article provides background information on the BRC Global Standard for Food Safety, and discusses the key changes found in Issue 6. The article also reviews other actions being taken by the BRC in connection with food safety compliance that will affect food producers and suppliers.

BACKGROUND ON THE BRC GLOBAL STANDARD FOR FOOD SAFETYSafety and quality systems standards developed by the BRC are the basis for some of the world’s leading certification

programs. To date, over 14,000 certified suppliers operating in more than 90 countries have achieved certification in conjunction with one or more of the four BRC global standards. Certification to BRC standards is widely recognized by suppliers and retailers as evidence of a producer’s commitment to bringing safe products to the marketplace.

BRC’s suite of standards addresses the production, packaging, storage and distribution of safe food and consumer products. In addition to its Global Standard for Food Safety, the BRC also publishes a Global Standard for Packaging and Packaging Materials, a Global Standard for Consumer Products, and a Global Standard for Storage and Distribution. Each standard is built on the principles of clear, risk-based requirements, informative report formats, and auditor competence. Further, each standard is thoroughly reviewed and revised at least once every three years so that the requirements remain up to date.

The Global Standard for Food Safety was originally developed in 1998 as a mechanism to support the objective evaluation of branded food products sold by retailers in the United Kingdom and

produced by third-party manufacturers. Initially named the BRC Food Technical Standard, the Standard came to be regarded as a benchmark safety standard for the entire food industry, and was subsequently adopted by major retailers throughout the European Union as well as in the United States. It was also the first food safety standard to be approved by the Global Food Safety Initiative (GFSI).

KEY CHANGES IN ISSUE 6The key change in Issue 6 of the Global Standard for Food Safety is the introduction of a new, voluntary, two-stage, unannounced audit scheme. Issue 6 also includes expanded sections on the control of foreign bodies in food production, hygiene and housekeeping, and allergens. Finally, the standard has been revised to ensure that individual clauses represent issues of similar scope and importance, thereby increasing the consistency of audit grading.

Additional information about the changes in Issue 6 is presented in the following sections.

INCREASED FOCUS ON GOOD MANUFACTURING PRACTICE (GMP)Issue 6 of the Standard and the auditor training package that accompanies the Standard now place greater emphasis on the GMP aspects of the audit. These changes include:

• A two-part audit checklist, intended to better define the requirements to be audited within food production areas;

• A change in the number and depth of individual requirements to increase the focus on good manufacturing practices and decrease the emphasis on the documentation of systems;

• A new audit report format that is expected to reduce report writing time and encourage a more challenging approach to the audit itself;


(continued from Page 4)

• A greater emphasis on standardizing best practices for auditing within the auditor training materials, including discussions with production staff, audit trails, and observing product change procedures.

In addition, sections of the Standard addressing foreign body control, hygiene and housekeeping and allergens have been expanded.

SIMPLIFIED STRUCTURE AND WORDING The revision of Issue 6 was undertaken with a goal of simplifying the wording and layout of the Standard, and removing ambiguity. Specifically, the statements of intent that precede each set of requirements in the Standard have been revised to expressly state their required outcome as well as the detailed requirements necessary to achieve that outcome.

These and other changes have reduced the total number of clauses in the Standard by about 25%. Further, because individual requirements are now comparable in scope and significance, consistency of audit grading is expected to increase. Finally, the certification process has been strengthened to ensure that the root causes of issues are identified, and that an action plan is developed to prevent recurrence.

NEW AUDIT OPTIONSIssue 6 presents two options for unannounced audits, as follows:

• Option 1: Full unannounced audit, similar to that detailed in Issue 5 of the Standard

• Option 2: An audit in two parts:1. Unannounced audit: Focuses primarily

on factory operations and good manufacturing practices;

2. Planned audit: Focuses primarily on a review of documented systems, procedures and records, and carried out on the usual audit due date.

The new Option 2 audit allows audited sites to ensure the availability of key personnel for the scheduled review of documentation

and records, while maintaining the importance of an unannounced audit for essential operations. The BRC says that this approach should increase customer confidence in the audit and in the audit grades.

A NEW ENROLLMENT PROCESSWith the release of Issue 6, the BRC has introduced a new enrollment process which will enable audited sites to post their results on the BRC online directory for review by customers, and to share other progress in implementing their food safety systems. In addition, Issue 6 introduces a progressive weighted scoring system that prioritizes the basics of food hygiene to encourage improvement in those cases where sites do not yet qualify for certification. However, only sites achieving full certification will be issued with a grade and certificate, and be authorized to use BRC certification marks in connection with their products.

INCREASED TRANSPARENCYRevisions found in Issue 6 of the Standard now ensure that the certification scope defined on certificates and audit reports clearly reflect the activities covered by the audit process, and that any exclusions are explicitly identified. In addition, factored goods have now been excluded from scope.

A detailed list of the changes represented in Issue 6 is available at www.brcglobalstandards.com.

OTHER CHANGESIn addition to the changes in Issue 6 of the Standard, the BRC has also made improvements to the certification scheme which supports the Standard, including training, auditor competency, and Certification Body management.

Training: New interactive training courses have been developed to provide information for both auditors and manufacturing sites. All registered auditors will be required to attend a two-day training course and successfully complete an exam in order to conduct audits to the requirements of Issue 6. Training

is available from the BRC and from BRC-approved training providers.

Auditor Competence: Auditing to the BRC Standard requires a high level of technical knowledge and experience. The auditor competency working group for Issue 6 of the Standard is currently defining category skills and required knowledge for auditors, and developing additional materials to assist Certification Bodies in evaluating and improving auditors’ sector knowledge.

Certification Body Management: The BRC also reviews the performance of all registered Certification Bodies against a set of key performance indicators. In the future, the results of these performance ratings will be published in the BRC online directory to allow sites to select Certification Bodies based on their performance.

CONCLUSIONAs previously noted, the requirements of Issue 6 of the BRC’s Global Standard for Food Safety came into effect on January 1, 2012. Although food safety certificates issued against Issue 5 of the standard will remain valid for the term indicated on the certificate, food producers and suppliers certified to the earlier BRC standard are advised to prepare now to meet the revised requirements found in Issue 6.

TÜV SÜD Food Safety experts can evaluate and verify HACCP plans for compliance with regulations of the U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA). These broad capabilities make TÜV SÜD an effective single source for assistance with all food safety certification and compliance issues and requirements. For more information on TÜV SÜD’s Food Safety services, please visit www.tuvamerica.com/industry/foodsafety.cfm. n

http://www.brcglobalstandards.com/GlobalStandards/Standards/Food.aspx




The FDA’s Voluntary National Retail Food Regulatory Program Standards

In the United States, more than 3,000 state and local agencies have primary responsibility to regulate the retail food and food service industries, including the inspection and oversight of more than one million food establishments. The Food Code of the U.S. Food and Drug Administration (FDA) is the basis for most retail food safety initiatives in the United States. Written by the FDA, and reviewed and modified on a regular basis, the Food Code serves as a model document for food service regulation, and is intended to help state and local health departments develop regulations for their own retail food service inspection programs.

However, to be effective, a regulatory program for retail food must be based on a set of widely recognized standards. To meet this need, the FDA has developed the Voluntary National Retail Food Regulatory Program Standards through collaboration with federal, state, and local regulatory officials, industry, trade and professional associations, academia and consumers. The first set of Program Standards was issued in 2007, and most recently updated in January 2011.

SPECIFICS OF THE PROGRAM STANDARDSThe Program Standards provide a guide to the design and management of an effective retail food regulatory program. Program managers and administrators can adopt the Program Standards as written, and can also implement additional food safety requirements to meet specific regulatory program needs.

Currently, the Program Standards consists of nine separate standards, as follows:• Standard No. 1—Regulatory Foundation• Standard No. 2—Trained Regulatory Staff• Standard No. 3—Inspection Program

Based on HACCP Principles

• Standard No. 4—Uniform Inspection Program

• Standard No. 5—Foodborne Illness and Food Defense Preparedness and Response

• Standard No. 6—Compliance and Enforcement

• Standard No. 7—Industry and Community Relations

• Standard No. 8—Program Support and Resources

• Standard No. 9—Program Assessment

Each Standard has one or more corresponding worksheets, forms, and guidance documents. State and local regulatory program managers may use available forms or may choose to develop and use alternate forms and worksheets that capture the same information.

The complete texts of the nine FDA program standards are available at www.fda.gov/Food/FoodSafety. The FDA has also prepared a Retail Food Program Resource Disk which contains all of the worksheets, forms and step-by-step guidance documents necessary to collect data for a self-assessment or to perform a verification audit. The disk can be obtained from any FDA regional food specialist.

PROGRAM ENROLLMENTThe Program Standards also provide a means of recognition for those state and local retail food safety regulatory programs that meet the voluntary standards, as well as a model for continuous program improvement. As of the end of 2011, more than 500 of the 3,000 state and local jurisdictions in the United States were enrolled in the Draft Voluntary National Retail Food Regulatory Program Standards.

Once enrolled in the Program, a jurisdiction conducts a self-assessment of their retail food regulatory program, to determine whether the existing program meets the

criteria specified in each of nine standards. The self-assessment identifies the current program's strengths as well as those areas requiring improvement. Upon completion of the self-assessment, the program manager reports to the FDA those standards whose requirements are met by the existing program.

Following the self-assessment, the jurisdiction creates short-and long-term action plans to achieve compliance with the requirements of additional standards. Once an individual action plan has been completed, the program manager reports to the FDA the status of any additional standards that have been met.

Within 36 months of the completion of the self-assessment, the jurisdiction is subject to a verification audit conducted by a third party. The verification audit confirms the accuracy of the self-reported status of standards compliance, and provides the jurisdiction with unbiased feedback that can be used to make further program improvements.

Following the completion of the verification audit, a jurisdiction begins the continuous improvement cycle again. The cycle is repeated every three years, and provides support for program improvements over the long term.

http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/ProgramStandards/ucm245409.htm



BENEFITS OF ADOPTING THE PROGRAM STANDARDSThe FDA’s Voluntary National Retail Food Regulatory Program Standards are designed to help food regulatory programs enhance the quality and effectiveness of the services they provide to food retailers and the general public. When applied in the intended manner, the Program Standards can help regulatory program managers:

• Identify and prioritize current program areas where the greatest impact on retail food safety can be achieved;

• Identify program areas most in need of enhancement;

• Establish baseline data on the occurrence of foodborne illness to increase accountability and achieve measurable program outcomes;

• Promote the application of effective intervention strategies to reduce the factors that contribute to foodborne illnesses;

• Support the adoption of a "best practice" model to implement and administer retail food safety regulatory programs;

• Provide supporting information to justify program resources;

• Increase industry and consumer confidence in retail food regulatory programs.

CONCLUSIONState and local retail food regulatory managers and administrators can derive significant benefit from enrolling in the FDA’s National Retail Food Regulatory Program Standards program, and from integrating the principles of the Program Standards into their existing regulatory programs. The food safety professionals at TÜV SÜD America can provide additional information on the benefits of this important FDA program, and support the efforts of retail food safety regulators to integrate the Program Standards into their programs. For more information on TÜV SÜD’s Food Safety services, please visit www.tuvamerica.com/industry/foodsafety.cfm. n

TÜV SÜD America Profile: Robert LaFreniere

TÜV SÜD America is fortunate to have a number of talented food safety professionals in its ranks, including lead food safety auditor Robert (Bob) LaFreniere.

Bob has more than three decades of experience in the food industry, including 15 years in product development at Kraft Foods, and another 15 years in product development and quality assurance at High Liner Foods. Since joining TÜV SÜD America in 2010, he has worked with dozens of clients on a wide range of food safety initiatives.

We recently spoke with Bob about the importance of food safety management, his work at TÜV SÜD America, and his views on the biggest safety challenges facing the food industry.

(Food Safety E-ssentials): From your perspective, describe the progress that has been made over the past decade in ensuring the safety of food.

(Bob LaFreniere): Food safety in the United States has been continuously improving since the early days of HACCP (hazard analysis and critical control point). The focus of food safety auditing in the U.S. initially focused on good manufacturing practices (GMPs) such as hand washing, wearing hair nets, and cleaning equipment and facilities. In the last five years or so, the focus has shifted to certification consistent with the requirements of the Global Food Safety Initiative (GFSI), as large retailers and food service firms have started to insist that suppliers provide evidence of GFSI-certified audits.

The biggest recent change for food manufacturers is the integration of management control systems into their food production processes. Such systems were not a focus of audits until the shift to GFSI certification, which added elements like document control, verification, validation,

corrective action, internal auditing, and more. These new systems originated mostly in the European Union (EU) through the application of ISO standards, so the EU has had a head start on the United States.

I believe it is time for us to get into the food safety endeavor not because we are told to do so, but because it is the right thing to do for consumers.

(FSE): What have been some of the biggest obstacles that food producers and suppliers have to deal with when it comes to food safety?

(BL): It’s the implementation of those ISO-based management control systems that has proved to be one of the greatest food safety challenges, especially for small and mid-sized companies.

(FSE): You’ve spoken at industry events about the process for developing new food products, and the importance of integrating issues of safety into that process. Why is that important?

(BL): When food products are developed without the integration of food safety principles as part of the process, addressing food safety issues after the fact becomes much more difficult. It’s sort of like trying to add more sugar after the cake has been baked. For example, under U.S. Food and Drug Administration (FDA)





requirements, the development of seafood products must be conducted in accordance with HACCP principles. Although this approach is often perceived to be more burdensome, it ensures that food safety concerns are addressed up front.

(FSE): While food safety certification programs are being widely adopted by the industry, some producers still balk at the investment of time and money required to achieve certification. Why is certification so important, and what factors should producers consider?

(BL): The direct cost of being certified is small compared to the investment in human resources to design and implement a robust food safety management system. However, I believe that certification can save a company money even before they become certified. Food safety standards embody a structured approach that provides deliberate control across the entire food safety management system.

I often ask my clients “Who is deciding how things are getting done? Is it management or the employees?” I know that most employees want to do the right thing. However, without a documented, systematic approach, employees who are not well-trained in food safety often end up running the show and unintentionally make bad decisions.

(FSE): As you look to the year ahead, what are the biggest food safety challenges facing producers and suppliers?

(BL): Rather than the biggest challenge, I think that the biggest opportunity is for food producers and suppliers to create a culture of food safety within their organizations. Many companies talk about food safety, but not everyone “walks the talk.” Some take the attitude that the absence of problems to date validates the approach they’re taking. However, that’s exactly what many companies say just before they find themselves in the middle of a major product recall.

(FSE): What additional steps can producers and suppliers take to improve the safety of food?

(BL): The best additional steps that producers and suppliers can take are to really understand their food safety risks and then work to reduce or eliminate them. That’s the basic approach behind HACCP, but many firms pay mere lip service to HACCP principles and end up with a food safety system that’s ineffective.

(FSE): When it comes to food safety, most of the emphasis is on efforts by producers and suppliers. What role, if any, do consumers play in improving the safety of food?

(BL): You’re right! Consumers also have an important role to play in preventing health risks associated with unsafe food. For example, consumers can reduce their risk for foodborne illness by following safe food-handling and preparation recommendations. They should also avoid consuming raw or undercooked foods of animal origin, such as eggs, ground beef, and poultry, unpasteurized milk, and raw or undercooked oysters.

(FSE): What are your key professional priorities in 2012?

(BL): My number one priority for the coming year is to calibrate our food safety audits to help ensure that all producers and suppliers are audited in a consistent fashion. That effort would strengthen the importance and value of certification audits, not just for producers and suppliers but for customers as well.

(FSE): Why should food producers and retailers choose TÜV SÜD America as their food safety quality management partner?

(BL): Our professional staff literally has hundreds of years of experience in food safety, spanning all food sectors.

For more information on TÜV SÜD’s Food Safety services, please contact Bob LaFreniere at [email protected] or visit www.tuvamerica.com/industry/foodsafety.cfm.

mailto:blafreniere%40tuvam.com?subject=



DISCLAIMERAll reasonable measures have been taken to ensure the quality, reliability, and accuracy of the information in this newsletter. However, TÜV SÜD is not responsible for the third-party content contained in this newsletter. TÜV SÜD makes no warranties or representations, expressed or implied, as to the accuracy or completeness of information contained in this newsletter. This newsletter is intended to provide general information on a particular subject or subjects and is not an exhaustive treatment of such subject (s). Accordingly, the information in this newsletter is not intended to constitute consulting or professional advice or services. If you are seeking advice on any matters relating to information in this newsletter, you should – where appropriate – contact us directly with your specific query or seek advice from qualified professional people. The information contained in this newsletter may not be copied, quoted or referred to in any other publication or materials without the prior written consent of TÜV SÜD. All rights reserved © 2012 TÜV SÜD America Inc.

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2012 Food Industry Trade Shows and Events

GLOBAL FOOD SAFETY CONFERENCE, ORLANDO, FEBRUARY 15-17, 2012The Global Food Safety Conference will bring together more than 1,000 of the world’s leading food safety specialists from more than 60 countries around the world. This year’s Conference features more than 40 speakers in plenary and technical breakout sessions over three days. Additional details are available at www.tcgffoodsafety.com. Visit us at booth #12.

INTERNATIONAL BOSTON SEAFOOD SHOW, BOSTON, MARCH 11-13, 2012The International Boston Seafood Show is North America’s largest seafood exhibition, with more than 20 technical presentations and panel discussions, as well more than 800 seafood industry exhibitors from 120 countries. For more information, go to www.bostonseafood.com. Visit us at booth #1768.

BRC GLOBAL FOOD SAFETY 2012, CHICAGO, MARCH 26-30, 2012Focused on the needs and interests of the American food services community, BRC Global Food Safety 2012 will offer presentations, case studies and panel discussions on a wide range of food safety topics, as well as optional training sessions concurrent with the Conference. Additional information is available at www.brcfoodsafety2012.com.Visit us at our exhibition stand in the networking room.

FOOD SAFETY SUMMIT, WASHINGTON, D.C., APRIL 17-19, 2012 The 2012 Food Safety Summit is dedicated to providing food safety professionals with an array of quality education offerings, including workshops, training and certification programs, an interactive Exhibit Hall, and numerous networking opportunities. For further information, go to www.foodsafetysummit.com. Visit us at booth #402.

For successful food safety professionals, keeping up with changes in food safety technologies and regulations is a continuous effort. Attendance at industry conventions, conferences, and trade shows can be an efficient and effective way to stay current with the latest trends in food safety. Here’s a list of the major food industry shows scheduled for the first half of 2012:

PLEASE JOIN TÜV SÜD FOR THE GFSI WELCOME COCKTAIL RECEPTION Wednesday, February 15th

5:00-6:15pmExhibition & Networking Area

Food Safety E-ssential February2012

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Transcript of Food Safety E-ssential February2012