Baking & Snack - May 2018 - 28

FSMA UPDATE

The ongoing allergen battle
According to the Food and Drug Administration (FDA)'s
Reportable Food Registry, allergen control is a continuous issue for baking and snack companies. In January,
FDA published its final Preventive Controls for Human
Food rule, which requires preventive controls for food allergens. It also updated its Good Manufacturing Practices
guidelines to prevent allergen cross-contact.
"Whether bakery or snack producers, they all face incredible exposure from a regulatory focus on undeclared
allergens," said Shawn Stevens, founder, Food Industry
Counsel. "They need to get programs in place to address
this head-on." This allergen control program should be
found in the company's written preventive control program as well as its Foreign Supplier Verification Program,
if applicable, and could include actions such as label supplier oversight, management of incoming raw materials,
management of ingredients and label reviews.
Although companies should already be preventing
cross-contact through sanitation controls and product
sequencing, allergen control also includes labeling. This allergen labeling is one part of the Nutrition Facts label rule,
FSMA's next major regulation with compliance deadlines
starting in January 2020.
According to the FDA Food Labeling Guide, "major
food allergens" account for 90% of all food allergies and
include milk, egg, fish, crustacean shellfish, tree nuts,
wheat, peanuts and soybeans. With the Nutrition Facts label rule, companies comply with the allergen control section by declaring these major allergens on food labels in
two forms: adding the common name of the major food
allergen in parenthesis after its scientific name in the list
of ingredients or placing the word "contains" followed
by the major food allergens after the list of ingredients.
"It takes a long time to review and revise labels," said
Russell Statman, executive director, Registrar Corp.
"Don't wait until 2019. If you haven't started yet, get
started now."

address; instead, it inspects through a review of records.
It's essential that importers have an FSVP plan that details the process for verifying supplier compliance and
includes the proper documentation. Since FSMA is not
prescriptive, this can be done in a variety of ways.
To collect approval documentation, the FSVP importer can conduct a hazard analysis of the product, or
the foreign supplier can conduct the analysis and get
it assessed and signed by the importer. The person responsible should also review the compliance history of
the supplier by checking supplier visits on FDA's website
and verifying the company's consent to its own country's
regulations. Additional actions could include sampling
and testing, an AIB inspection, and onsite auditing every
few years or annually, depending on the supplier's performance and risk level of the product being imported.
Some food manufacturers might not have the resources to visit their foreign suppliers yearly or even every two
years. Mr. Heflich suggested being creative, which could
mean getting the supplier GFSI-certified or receiving
pictures and videos of processing plants. When it comes
to this regulation, the more records, the better.
Communication is critical. FSVP importers need to
explain the regulations to their suppliers and receive
updates from them. Due to the qualification issue, some
foreign vendors should check on their FSVP importers
in the US by verifying their knowledge and plan and by
being proactive in sending required documents. AIB has
created presentations to help foreign suppliers understand the regulations and fill in gaps for them. Bakery
and snack producers should also create a detailed supplier food safety plan and review it with their importers.
To prepare for compliance, General Mills, Minneapolis,
performed a gap assessment for its program against the
FSVP rule and evaluated the company's cooperation
with PCHF. "We also performed a mock audit against
the FSVP requirements to test our system," said Bridget
Christenson, media relations manager, General Mills.
"The mock audit was an invaluable exercise and taught us
a lot about the strength of our program."
General Mills created a Supplier Code of Conduct for
US and foreign companies. Its four pillars of responsibility include human rights, health and safety, environment
and business integrity. The company also incorporated
a section about compliance, which identifies high standards for suppliers and how conflicts will be addressed.
Ms. Christenson encouraged companies to contact
the Food Safety Preventive Controls Alliance (FSPCA),
a cooperation between FDA and the Illinois Institute of
Technology's Institute for Food Safety and Health, which
Clear communication between an importer and supplier, company and importer,
and supplier and its employees is necessary with FSVP.
AIB International

28 Baking & Snack May 2018 / www.bakingandsnack.com


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Baking & Snack - May 2018

Table of Contents for the Digital Edition of Baking & Snack - May 2018

Baking & Snack - May 2018
Contents
Contents
Editorial - The yin and the yang
Newsfront - ABA announces strategic plan and new officers
BBU launches Voluntary Separation Program
Mondelez expands sustainable cocoa sourcing efforts
News - Investment group agrees to acquire Hearthside Food
Campbell Soup creates new US snacking unit
GFF’s 2017 accomplishments sustain its 2018 goals
Intralox debuts NEXT conveyance conference
Clextral hosts extruded foods seminar
Middleby to host Artisan bread workshop
New experiences and offerings for artisan bakers at IBIE 2019
In Memoriam
Forecasting bakery trends and growth
People/In Brief
Q&A: BEMA-U - CULTIVATING LEADERSHIP
FSMA Update - Playing it safe OVERSEAS
The ongoing allergen battle
Miller Baking Co. - QUALITY SERVICE
Buns - Setting the Seasonal Sails
Chocolate - IT’S ALL GOOD
Food Safety - from FARM to FORK
TECHNICALLY SPEAKING - PREPARING FOR THE WORST
Pastry Processing - hit the SWEET SPOT
Slicing - Cooled, Cold, Colder
Putting dessert portioning on automatic
Carbon Footprint - efficiency through SUSTAINABILITY
Line Speeds - MAKING UP FOR PAST MISTAKES
INDUSTRY INSIGHT - Keep Calm
INDUSTRY IMAGES - UNITING Innovation and Imagination
Meeting Preview - expanding MINDS AND SPACES
Events
Featured Innovation Center
Ingredients & Formulating
Equipment & Packaging
Patents
New on the Shelf
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking & Snack - May 2018 - Baking & Snack - May 2018
Baking & Snack - May 2018 - Baking & Snack - May 2018
Baking & Snack - May 2018 - 2
Baking & Snack - May 2018 - 3
Baking & Snack - May 2018 - 4
Baking & Snack - May 2018 - 5
Baking & Snack - May 2018 - 6
Baking & Snack - May 2018 - 7
Baking & Snack - May 2018 - 8
Baking & Snack - May 2018 - Contents
Baking & Snack - May 2018 - 10
Baking & Snack - May 2018 - Contents
Baking & Snack - May 2018 - Editorial - The yin and the yang
Baking & Snack - May 2018 - 13
Baking & Snack - May 2018 - Mondelez expands sustainable cocoa sourcing efforts
Baking & Snack - May 2018 - 15
Baking & Snack - May 2018 - Intralox debuts NEXT conveyance conference
Baking & Snack - May 2018 - 17
Baking & Snack - May 2018 - In Memoriam
Baking & Snack - May 2018 - People/In Brief
Baking & Snack - May 2018 - 20
Baking & Snack - May 2018 - 21
Baking & Snack - May 2018 - Q&A: BEMA-U - CULTIVATING LEADERSHIP
Baking & Snack - May 2018 - 23
Baking & Snack - May 2018 - 24
Baking & Snack - May 2018 - FSMA Update - Playing it safe OVERSEAS
Baking & Snack - May 2018 - 26
Baking & Snack - May 2018 - 27
Baking & Snack - May 2018 - The ongoing allergen battle
Baking & Snack - May 2018 - 29
Baking & Snack - May 2018 - 30
Baking & Snack - May 2018 - 31
Baking & Snack - May 2018 - 32
Baking & Snack - May 2018 - 33
Baking & Snack - May 2018 - Miller Baking Co. - QUALITY SERVICE
Baking & Snack - May 2018 - 35
Baking & Snack - May 2018 - 36
Baking & Snack - May 2018 - 37
Baking & Snack - May 2018 - 38
Baking & Snack - May 2018 - 39
Baking & Snack - May 2018 - 40
Baking & Snack - May 2018 - 41
Baking & Snack - May 2018 - 42
Baking & Snack - May 2018 - 43
Baking & Snack - May 2018 - 44
Baking & Snack - May 2018 - 45
Baking & Snack - May 2018 - 46
Baking & Snack - May 2018 - 47
Baking & Snack - May 2018 - 48
Baking & Snack - May 2018 - 49
Baking & Snack - May 2018 - 50
Baking & Snack - May 2018 - Buns - Setting the Seasonal Sails
Baking & Snack - May 2018 - 52
Baking & Snack - May 2018 - 53
Baking & Snack - May 2018 - 54
Baking & Snack - May 2018 - 55
Baking & Snack - May 2018 - 56
Baking & Snack - May 2018 - 57
Baking & Snack - May 2018 - 58
Baking & Snack - May 2018 - 59
Baking & Snack - May 2018 - 60
Baking & Snack - May 2018 - Chocolate - IT’S ALL GOOD
Baking & Snack - May 2018 - 62
Baking & Snack - May 2018 - 63
Baking & Snack - May 2018 - 64
Baking & Snack - May 2018 - 65
Baking & Snack - May 2018 - 66
Baking & Snack - May 2018 - 67
Baking & Snack - May 2018 - 68
Baking & Snack - May 2018 - 69
Baking & Snack - May 2018 - 70
Baking & Snack - May 2018 - Food Safety - from FARM to FORK
Baking & Snack - May 2018 - 72
Baking & Snack - May 2018 - 73
Baking & Snack - May 2018 - 74
Baking & Snack - May 2018 - 75
Baking & Snack - May 2018 - 76
Baking & Snack - May 2018 - 77
Baking & Snack - May 2018 - 78
Baking & Snack - May 2018 - 79
Baking & Snack - May 2018 - 80
Baking & Snack - May 2018 - 81
Baking & Snack - May 2018 - 82
Baking & Snack - May 2018 - TECHNICALLY SPEAKING - PREPARING FOR THE WORST
Baking & Snack - May 2018 - 84
Baking & Snack - May 2018 - Pastry Processing - hit the SWEET SPOT
Baking & Snack - May 2018 - 86
Baking & Snack - May 2018 - 87
Baking & Snack - May 2018 - 88
Baking & Snack - May 2018 - 89
Baking & Snack - May 2018 - 90
Baking & Snack - May 2018 - 91
Baking & Snack - May 2018 - 92
Baking & Snack - May 2018 - 93
Baking & Snack - May 2018 - 94
Baking & Snack - May 2018 - Slicing - Cooled, Cold, Colder
Baking & Snack - May 2018 - Putting dessert portioning on automatic
Baking & Snack - May 2018 - abm - 1
Baking & Snack - May 2018 - abm - 2
Baking & Snack - May 2018 - abm - 3
Baking & Snack - May 2018 - abm - 4
Baking & Snack - May 2018 - 97
Baking & Snack - May 2018 - 98
Baking & Snack - May 2018 - 99
Baking & Snack - May 2018 - 100
Baking & Snack - May 2018 - 101
Baking & Snack - May 2018 - 102
Baking & Snack - May 2018 - Carbon Footprint - efficiency through SUSTAINABILITY
Baking & Snack - May 2018 - 104
Baking & Snack - May 2018 - 105
Baking & Snack - May 2018 - 106
Baking & Snack - May 2018 - 107
Baking & Snack - May 2018 - 108
Baking & Snack - May 2018 - 109
Baking & Snack - May 2018 - 110
Baking & Snack - May 2018 - Line Speeds - MAKING UP FOR PAST MISTAKES
Baking & Snack - May 2018 - 112
Baking & Snack - May 2018 - 113
Baking & Snack - May 2018 - 114
Baking & Snack - May 2018 - 115
Baking & Snack - May 2018 - 116
Baking & Snack - May 2018 - 117
Baking & Snack - May 2018 - 118
Baking & Snack - May 2018 - 119
Baking & Snack - May 2018 - 120
Baking & Snack - May 2018 - INDUSTRY INSIGHT - Keep Calm
Baking & Snack - May 2018 - 122
Baking & Snack - May 2018 - INDUSTRY IMAGES - UNITING Innovation and Imagination
Baking & Snack - May 2018 - 124
Baking & Snack - May 2018 - 125
Baking & Snack - May 2018 - 126
Baking & Snack - May 2018 - Meeting Preview - expanding MINDS AND SPACES
Baking & Snack - May 2018 - Events
Baking & Snack - May 2018 - 129
Baking & Snack - May 2018 - Featured Innovation Center
Baking & Snack - May 2018 - 131
Baking & Snack - May 2018 - Ingredients & Formulating
Baking & Snack - May 2018 - 133
Baking & Snack - May 2018 - 134
Baking & Snack - May 2018 - 135
Baking & Snack - May 2018 - Equipment & Packaging
Baking & Snack - May 2018 - 137
Baking & Snack - May 2018 - 138
Baking & Snack - May 2018 - 139
Baking & Snack - May 2018 - Patents
Baking & Snack - May 2018 - 141
Baking & Snack - May 2018 - New on the Shelf
Baking & Snack - May 2018 - MARKETPLACE
Baking & Snack - May 2018 - 144
Baking & Snack - May 2018 - 145
Baking & Snack - May 2018 - 146
Baking & Snack - May 2018 - 147
Baking & Snack - May 2018 - 148
Baking & Snack - May 2018 - 149
Baking & Snack - May 2018 - 150
Baking & Snack - May 2018 - 151
Baking & Snack - May 2018 - 152
Baking & Snack - May 2018 - AD INDEX
Baking & Snack - May 2018 - NEW PRODUCT SPOTLIGHT
Baking & Snack - May 2018 - 155
Baking & Snack - May 2018 - 156
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