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Shifting demographics and evolving cooking techniques who imagined that a microbiologist in the midst of liquid nitrogen experiments would invent Dippin' Dots? But the food industry's sole focus isn't simply on delivering the best product to the mouths of consumers. Stringent safety measures must be followed to ensure proper production. Consider the risks associated with providing unsafe food to a restaurant. One U. But other brands that have fallen into the same trap: complacency with the production process.

Compliance and regulations drive the food safety process, but one of the main challenges for the industry is how to efficiently meet these requirements without compromising quality. The question then becomes: How can the process be secured to maintain production schedules and deliver high-quality items to the consumer? While education and training in safe food handling serves as the cornerstone of illness prevention, challenges still exist for food manufacturers and producers:.

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In addition to these challenges, food production facilities must also cooperate with governmental authorities, such as the Food and Drug Administration, to investigate foodborne illness outbreaks and determine how the outbreak occurred. Food production facilities face the complex process of providing information to these authoritative bodies to aid these investigations. With these challenges, comes the need to build stronger internal processes and diversify technology systems.

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Video surveillance is a powerful tool to augment facility security efforts, but these devices can also be leveraged for uses far beyond forensic purposes. From processes on the farm to practices in the kitchen, food processors and manufacturers are at a point in which video capture technologies, such as IP video surveillance cameras and deep learning think video analytics can play an important role in monitoring manufacturing and production. Applications for Use. FSQA managers are moving away from just annual classroom training and implementing a blended learning approach to continually reinforce and engage employees on food safety.

On September 27, , Dr. In recent years, FDA has refreshed its nutrition policy by updating its serving sizes and issuing new requirements for the Nutrition Facts Panel, including a declaration of added sugars.

The agency is now considering modernization of standards of identity. The Food Safety Modernization Act itself highlights food safety concerns for healthy foods like produce. It is yet to be seen what impact, if any, a revamped healthy claim or imagery will have on consumer buying.

Plant-based meat is a growing global trend, evolving from niche protein to center-of-plate. Consumers already expect beef, pork, seafood, and chicken on foodservice menus, and increasingly, they are expecting plants. Major grocery chains are creating products to meet customer demands; the meat industry is embracing production of innovative protein foods; and non-meat companies are eager to break into the market.

Our food system currently relies primarily on about 15 crops, but a significant expansion is expected in research and development of indigenous crops e. These crops are inherently hardy and sustainable good for the planet , can offer affordable nutrition for consumers at scale good for people , and represent a huge opportunity to create lucrative diversification for farmers and business good for profit.

Innovation will impact each step of the supply chain: optimized crops for plant-based meat, robust cell lines for cultivated meat, new methods of texturizing plant proteins, and procedures for cultivating meat at scale. This is the future of food. New small businesses popping up across the country are introducing unique and healthy products. Some established smaller food companies are branching out into new product lines to address the latest consumer interest. Refrigerated, fresh, frozen, and shelf-stable products are in high demand and dominate specialty retail sales.

This gives small food companies exciting opportunities to take their product s to market in ways that work best for them. Depending upon the product and category, there also are challenges. Fresh, refrigerated, and frozen products require different types of distribution and store placement and can be more costly for smaller manufacturers; this should be calculated into their cost of goods to prevent surprises later.

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These products cover a wide range of categories: from salad dressings to plant-based meat alternatives. The challenge is to make them taste great and meet all labeling requirements. All these products should be strong in , but FSQA managers must continue to focus on preventing adulterated or fraudulent ingredients. Manufacturers must continue to be extremely vigilant with their supply chains and approved supplier programs because new ingredients are coming in through many different sources from around the world.

There have been incidents: the Salmonella poisoning of salad bars at 10 Oregon restaurants which sickened more than people; the former worker who pled guilty to poisoning salsa at a Kansas restaurant in ; the couple who plotted to poison supermarket food in the U. When she brings up the Tylenol incident in training, van de Ligt said, there are many younger participants for whom this provides no frame of reference.

That is why it is critical to ensure all managers and workers understand the potential impact of intentional adulteration and the need for prevention. The FDP Builder is a user-friendly tool designed to help food facilities develop a plan specific to their facility, as required by the rule. FDA considers the FDP written documents as essential for minimizing or preventing intentional adulteration vulnerabilities of food.

However, use of the tool is not required for compliance. While the facility will have to develop the information to fill in the plan builder, the tool walks the user through, step by step.

One key aspect of the Food Defense Plan is the vulnerability assessment, which can be conducted through one of three methods: Key Activity Types KAT , in which the KATs are defined as bulk liquid receiving and loading, liquid storage and handling, secondary ingredient handling, and mixing and similar activities; Three Fundamental Elements, which include potential public health impact, degree of physical access, and ability of an attacker to successfully contaminate the product; or the Hybrid Approach, in which the strengths of both the KAT and three elements method are implemented.

Through the vulnerability assessment, significant vulnerabilities or actionable process steps are identified, for which mitigation strategies are to be developed and implemented. When using the KAT approach, mitigation strategies are required for those points, steps, and procedures that meet the KAT definition.

But some facilities have many processing steps involving KATs, so it can be advantageous to use the Hybrid Approach to help narrow the steps needing additional protection to those that are significantly vulnerable. Additionally, van de Ligt encourages facilities to look at low- and no-cost mitigation strategies, such as measures you are already implementing. The mitigation strategies in the database represent a variety of measures: some may not be appropriate for all situations; some should be used in conjunction with other strategies to be effective; and some may be able to stand alone.

The data can be accessed through a search for specific points, steps, or procedures for which associated strategies will be listed; or through which mitigation strategies keyword search. FPDI also has tools and resources that can assist facilities in their food defense efforts. The registry can help facilities be informed and have knowledge about assessing the risks that could impact their foods or facility, van de Ligt said. The incidents are publicly sourced, then screened to enable compilation of related incidents as a single issue.

The dashboard includes a variety of search capabilities, incident summaries, interactive graphs, maps, and references. Both are web applications: FIDES is designed to fuse multiple streams of data to predict, monitor, and identify food system disruptions and adverse food events; CRISTAL allows users to document, visualize, and compare supply chains in support of risk and criticality assessments, mitigation efforts, and event response. The user sets up alerts for products or geographical areas that could impact their operation, enabling them to be more proactive in managing the supply chain.

For example, if a company has set alerts for an ingredient sourced from Argentina, they would be alerted through FIDES of the occurrence of a freeze and know they may have to source the ingredient elsewhere. Utilizing available tools and resources from public and private organizations can be of significant value in developing and managing the supply chain and related food defense initiatives.

There can be a disconnect when an audit focuses on external protection, such as visitor access and perimeter protection, and does not yet include the internal requirements of the FDP. It also means that a facility meeting third-party audit standards may not be complying with the IA Rule, and vice versa.

In the near future, van de Ligt said, the third-party audits will likely begin to include the concepts of the IA rule. You also will be able to exclude some things because of the facility-based, food-access focus of the IA Rule. While considering the various aspects of your food defense, always stay mindful of the potential of an insider attack, van de Ligt said.

Historical incidents highlight the risk posed by those with legitimate access. Researchers at Oregon State University have discovered how to turn the pulp from crushed wine grapes into a natural food preservative, biodegradable packaging materials and a nutritional enhancement for baked goods.

The United States wine industry creates a tremendous amount of waste from processing more than 4 million tons of grapes each year, mostly in the Pacific Northwest and California, according to the U. Department of Agriculture. Wineries typically pay for the pulp to be hauled away, but a small percentage is used in low-value products such as fertilizer and cow feed.

One industry's trash can become another industry's treasure. You're aisle surfing at a gourmet grocery store.