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... cargill said in a statement that it has initiated the recall as a result of its own internal investigation, as well as information from the centers for disease control and prevention (cdc) and food safety and inspection service (fsis) investigation ... we go to great lengths to ensure the food we produce is safe and we fully understand that people expect to be able to consume safe food, each serving, every time

... “with temperatures far above levels than those at which ehec bacteria can survive occurring three times during the manufacturing process, the corrugated board industry offers an efficient solution for a safe food logistics chain and can give reassurance that the current serious outbreak will not be spread by the use of corrugated packaging,” added fefco

... the food safety modernization act’s preventive approach to food safety may seem obvious in hindsight – and it is already a food industry norm, fda’s deputy commissioner for foods said on thursday ... the food safety modernization act , which was signed into law in january, has been hailed as a major shift in the food and drug administration’s (fda) approach to food safety, toward prevention of foodborne illness rather than reaction to outbreaks once they have occurred ... but although it may be a shift for the fda, most food and ingredient manufacturers already take a preventive approach ... speaking at the george washington university school of public health, fda’s deputy commissioner for foods michael taylor highlighted the haccp (hazard analysis critical control point) system – which was originally devised by the food industry in the 1960s as a way to ensure food for space flights was as safe as possible – as a prevention-based strategy that much of the industry already uses to handle food safety ... “haccp is also an internationally recognized framework for food safety, through its adoption by the united nations codex alimentarius commission and other national governments,” taylor said ... “haacp-based prevention is thus already recognized as the operating principle and standard for food safety by much of the food industry ... ” ‘two lenses, common vision’ he said that while prevention has always been a fundamental principle for public health strategy, the public health community and the food industry look at prevention from different perspectives ... the food industry, like the public health community, is concerned about ensuring food is safe, but industry also has a strong business interest in avoiding costs, market disruptions, and loss of consumer confidence associated with illness outbreaks and food recalls, he said ... among the new regulatory tools built into the food safety modernization act, the fda will have the authority to order recalls, when previously it could only request that a company withdraw a product from the market (with the exception of infant formula); it will have greater access to food manufacturers’ safety procedure documents; and companies will be required to keep more detailed food safety records

... canadian regulatory authorities and food manufacturers are not doing enough to ensure a safe canadian food supply, claims an editorial in the latest canadian medical association journal (cmaj) ... writing in the organization’s journal, the public health policy group told canadians that the nation’s food safety system has “major failings” and that they “eat at your own risk” ... paul hébert and co-authors wrote: "canada's public and private sectors are not doing enough to prevent food-borne illnesses ... among the major failings are inadequate active surveillance systems, an inability to trace foods from "farm to fork" and a lack of incentives to keep food safe along the "farm to fork" pathway ... " they cited research from the university of saskatchewan, which ranked canada’s food safety system as mediocre last year when compared to 16 other countries belonging to the organization for economic cooperation and development ... the same research found that canada also ranked second to last in terms of food traceability in 2010 (only ahead of the united states) ... since then, the canadian food inspection agency has launched a transparency initiative, in which it names companies that violate food safety regulations, and publishes information on its website about the compliance and enforcement activities that it undertakes to protect the safety of the canadian food, animal and plant supply ... ” they claim that canada needs better food safety oversight, better government policies and standards, and incentives for industry to encourage improved food safety ... “private and public oversight of food safety should be reformed to ensure sufficiently uniform practices across the country so that we can make comparisons among different regions, suppliers and types of food,” they wrote ... “incentives need to be in place to encourage improvement in food safety at each step ... information on outbreaks of foodborne illnesses — including their possible causes and actions taken to stop them — should be quickly and publicly reported to provide timely feedback to food producers and inspectors, and also to educate the public

... the agency has published the first wave of an extensive new survey called food and you, which reveals information about people’s behaviour and attitudes towards food issues such as food safety and healthy eating, and their knowledge of these issues ... ‘subsequent waves will enable us to assess food behaviour changes over time’ this wide-ranging survey involved more than 3,000 face-to-face interviews with randomly selected adults across the uk between march and august 2010 ... food safety the key findings on food safety are: the majority of respondents reported that they follow recommended practices in relation to cleaning, cross-contamination, chilling and cooking ... there is a lack of knowledge around safe food storage – just under half (46%) correctly stated that the temperature of a fridge should be between 0 and 5°c ... there is some uncertainty around the best way to tell whether food was safe to eat, with respondents commonly saying they used the smell (72%) and look (56%) of food to decide if it was safe ... andrew wadge, fsa chief scientist, said: ‘food and you was designed to help us understand what influences people’s behaviour in relation to food and to chart whether people follow government advice ... subsequent waves will enable us to assess food behaviour changes over time, which will be extremely useful to the agency as we think about the areas of our work that we need to prioritise

... exporters to the us and domestic importers can expect much closer scrutiny of their food safety controls, following the signing of the food safety modernization act by president barack obama in january ... the act, which was inspired by various serious internal food safety breaches in the us over recent years such as the salmonella incident at the peanut corporation of america, is the most significant piece of us food safety legislation for 70 years ... michael taylor, deputy commissioner for foods at the food and drug administration (fda), told the global food safety conference in london recently that it represented “ really sweeping food safety reform regulation ”, in moving to a risk-based approach to inspection ... “the critical issue is to ensure importers ensure their suppliers have the systems in place to ensure safe food ... ” years behind europe stefano crea, food sector manager for certification body det norske veritas (dnv), said: “ the only thing which is pretty clear is fda needs to improve food safety in the us, because it is definitely years behind europe and they will not have many years to bridge this gap ... ” the act covers about 80% of all food consumed within the us, with the exception of meat and poultry, which is regulated separately by the department of agriculture (usda) ... it has been welcomed by the grocery manufacturers association (gma), which is already working in conjunction with suppliers in the 21 countries covered by the asia-pacific economic cooperation group to improve food safety standards ... ” while the fda is having “ robust dialogue ” with the global food safety initiative about the use of third-party certification schemes to manage food safety controls on imports into the us, it is not yet clear whether the fda will still require its own inspections and laboratory analysis of foodstuffs from suppliers plants ... “[the act] establishes a new paradigm for the fda’s regulation of imported food

... federal agriculture minister joe ludwig’s announcement to consult australia’s food and grocery manufacturing industry on key issues to develop a national food plan has been welcomed by the australian food and grocery council (afgc) today ... speaking at the abares outlook conference yesterday, senator ludwig said an issues paper would form the first step in designing the food plan to help ensure the long-term sustainability and future growth of agri-foods and australia’s largest manufacturing sector – food and grocery ... afgc chief executive kate carnell said industry consultation was vital in highlighting the significant pressures and major challenges currently facing food and grocery manufacturers, including rising imports, retailer margins and increasing input costs ... “australians want a robust local food production and value-add processing sector – they don’t want to be increasingly reliant on cheap imports for our food supply ... ” afgc chief executive kate carnell currently sits on the federal government’s national food plan working group to advise on a strategic policy framework for australia’s food industry ... some of the key issues industry has already raised include having: a clear vision for the agri-food sector and how it can contribute the good of the nation in the medium to long term; a whole of government commitment to appropriate policy settings to deliver an environment in which australian producers and manufacturers can be competitive with imports and in the export market incentives for r&d leading to product innovation and increased production an efficient national transport system with better infrastructure and consistent rules and regulations an available, skilled workforce an environmentally sustainable food chain – with a focus on better packaging, efficient use of water, minimising food waste and energy use a focus on improving export capacity continuous improvements in food safety support for production of clean, healthy and affordable food both for australia and the world

... the food industry has a responsibility to label allergenic ingredients as big and bold as they can – but also not to over-egg the slimmest of slim possibilities that a trace amount of an allergen may have slipped into a product ... many of us are used to scouring food labels for as much information as we can glean ... that is the reality faced by millions of food allergy sufferers around the globe, for whom information on food labels is not ‘nice to know’ ... it is crucial, then, that food labels flag up allergens on labels ... such added extras are even more likely to crop up when food manufacturers are looking to bolster protein to give foods a functional edge ... there is no clear instruction for precautionary labelling in case of cross-contamination in eu directive, but in these litigious times food manufacturers prefer to cover their backs and use ‘may contain’ to shift the responsibility to the consumer ... where next? the uk’s food standards agency is set to conduct a survey of sample chocolate and biscuit-type products this year to determine the extent of use and the nature/wording of ‘may contains’ labelling as well as providing quantitative measurements of milk, peanut and hazelnut allergens ... the food and drink federation has published some sensible guidelines, too, in which it proposes shifting from the hazard-based approach to a more consistent risk-based approach whereby manufacturers carefully assess the risk of cross-contamination with allergens and only use 'may contains' terms where this risk cannot be controlled ... in the meantime, correct and safe food allergen labelling sits on a knife edge ... over the past twelve years she has worked in print, broadcast and online media in both europe and the united states, and has specialised in the food industry since 2005 ... she holds a msc in food policy from city university london

... the food industry has a responsibility to label allergenic ingredients as big and bold as they can – but also not to over-egg the slimmest of slim possibilities that a trace amount of an allergen may have slipped into a product ... many of us are used to scouring food labels for as much information as we can glean ... that is the reality faced by millions of food allergy sufferers around the globe, for whom information on food labels is not ‘nice to know’ ... it is crucial, then, that food labels flag up allergens on labels ... such added extras are even more likely to crop up when food manufacturers are looking to bolster protein to give foods a functional edge ... there is no clear instruction for precautionary labelling in case of cross-contamination in eu directive, but in these litigious times food manufacturers prefer to cover their backs and use ‘may contain’ to shift the responsibility to the consumer ... where next? the uk’s food standards agency is set to conduct a survey of sample chocolate and biscuit-type products this year to determine the extent of use and the nature/wording of ‘may contains’ labelling as well as providing quantitative measurements of milk, peanut and hazelnut allergens ... the food and drink federation has published some sensible guidelines, too, in which it proposes shifting from the hazard-based approach to a more consistent risk-based approach whereby manufacturers carefully assess the risk of cross-contamination with allergens and only use 'may contains' terms where this risk cannot be controlled ... in the meantime, correct and safe food allergen labelling sits on a knife edge ... over the past twelve years she has worked in print, broadcast and online media in both europe and the united states, and has specialised in the food industry since 2005 ... she holds a msc in food policy from city university london

... at its open meeting yesterday, the food standards agency board considered its responsibilities as the uk’s central competent authority for official controls on food safety, and agreed to review the delivery of official safety controls ... to do this it needs a system that ensures food business operators are able to fulfil their obligations for safe food production ... these controls – implementing feed and food law in the uk – are currently delivered through a variety of means, including fsa employees, other government departments, contractors, and local authorities ... this makes food safety responsibility in the uk very complex ... fsa chair jeff rooker said: 'the uk food sector is one of the most sophisticated and developed in the world ... the current official control delivery arrangements do not mirror the modern food supply chain with food businesses ranging from multinationals and global brands to single artisan producers operating across local authority boundaries ... ‘the heart of the fsa’s role is protecting public health from risks, which may arise in eating food, including the way it is produced or supplied