WG Science, in collaboration with the Arizona and California LGMAs, is hosting a two-part webinar series to share current knowledge and best food safety practices for leafy greens operations during transition periods, which have been identified as times of vulnerability requiring particular vigilance.

Topics to be covered will include industry efforts to prevent leafy greens food safety issues during transition periods, an overview of current and ongoing research into the seasonality of romaine outbreaks, considerations for leafy greens food safety programs, and potential food safety evaluation tools. Both webinars are scheduled for one hour.

Following the webinar series, additional resources will be provided to help minimize seasonal risks during transition periods.

WEBINAR DETAILS

Part 1: What We Know About Seasonality Issues And Transition Periods

Speakers: 

• Dr. Gregory Astill, Research Economist, USDA Economic Research Service
• Dr. Trevor Suslow, Vice President of Food Safety, Produce Marketing Association
• Sonia Salas, Assistant Vice President of Food Safety, Science and Technology, Western Growers
• Marlene Hanken, Data Programs Analyst, Western Growers

Date: Wednesday, September 16, 2020

Time: 11:00 a.m. – 12:00 p.m. PDT

RSVP: CLICK HERE TO REGISTER

For more information, contact Sonia Salas at [email protected].

The Center for Produce Safety (CPS) recently announced its annual call for preliminary research proposals and corresponding research priorities, which are focused on applied research.

In order to conduct applied research, scientists heavily rely on access to industry expertise, fields/facilities and samples; therefore, CPS is encouraging companies throughout the produce supply and value chain to learn about research collaboration. Trade and commodity organizations are also encouraged to participate.

To express interest in learning how to become an industry collaborator on a CPS research project, send an email to [email protected] or contact Bonnie Fernandez-Fenaroli at (530) 554-9761.

Click here to view the CPS 2021 RFP Research Priorities Summary.

Yesterday, the U.S. Food and Drug Administration (FDA) announced a proposed rule to establish additional traceability recordkeeping requirements for certain foods. FDA also published a draft Food Traceability List (FTL), which describes the foods that would be subject to the proposed requirements. The proposed  FTL consist of several foods including leafy greens, cucumbers, herbs (fresh), melons, peppers, sprouts, tomatoes and fresh cut fruits and vegetables.

Click here to access the “Requirements for Additional Traceability Records for Certain Foods” proposed rule.

If finalized, the proposal would standardize the data elements and information firms must establish and maintain, and the information they would need to send to the next entity in the supply chain to facilitate rapid and accurate traceability. 

What is in the Proposed Rule?

• Those who manufacture, process, pack, or hold a food on the FTL would be required to establish and maintain records associated with specific Critical Tracking Events (CTEs), including growing, receiving, transforming, creating, and shipping.
• For each CTE, entities would be required to establish and maintain records containing Key Data Elements (KDEs), such as the traceability lot code, the date the product was received, the date the product was shipped, and a product description. 
• In addition, those subject to the rule would also be required to create and maintain records related to their internal traceability program.
• The proposed rule would require records to be maintained as either electronic, original paper records, or true copies.
• In addition, the proposal states that in the event of a foodborne illness outbreak, a product recall, or other threat to public health, the FDA could require that firms submit, within 24 hours, an electronic sortable spreadsheet containing relevant traceability information for specific foods and date ranges.

More generally, the FDA encourages all food businesses to maintain their traceability records electronically whenever possible, to expedite the identification of traceability information when needed to address threats to public health.

The Food Traceability Proposed Rule is a key component of FDA’s New Era of Smarter Food Safety Blueprint and would implement Section 204(d) of the Food Safety Modernization Act (FSMA).

The proposed rule and draft FTL are available for public comment for 120 days from the date of publication. FDA will also be holding three public meetings during the public comment period. More information about the public meetings will be provided in a forthcoming announcement.

Western Growers will assess the impact of the proposed rule and develop comments for submission to FDA. We will be conducting member outreach , gathering feedback and highlighting potential changes as we develop our comments.

Please contact Sonia Salas at [email protected] for more information.

Earlier this year, the U.S. Food and Drug Administration (FDA) released their 2020 Leafy Greens STEC Action Plan. The plan outlines steps to advance the safety of fresh leafy greens in response to recurring foodborne outbreaks of Shiga toxin-producing E. coli (STEC) infections with a confirmed or suspected link to leafy greens.

To support its prevention-oriented approach to produce safety, FDA is planning to conduct inspections to test samples of romaine lettuce beginning the week of September 20. Leafy greens operations in both California and Arizona should be prepared for potential inspections during the transition period.

FDA’s surveillance work is expected to be comprehensive and early indications are that the focus will be on sampling for E. coli 0157:H7 strains associated with leafy green outbreaks. It is expected that environmental samples of water, soil, leafy greens products being harvested at the time of inspection, as well as samples of soil and water from adjacent lands, will be taken. Inspections are likely to last a week.

We will share any additional information as it becomes available. In the meantime, be sure to review WG’s Food Inspection Manual for guidance on handling food inspections at your facility and information regarding your company’s rights and an inspector’s legal authority during a food inspection.

Contact Sonia Salas at [email protected] for additional questions.