Webinar Recap: Leveraging Resources for Food Safety Excellence

Food safety is an ongoing commitment. It demands continuous vigilance, collaboration, and access to a wealth of resources. In a recent webinar hosted by Nelson-Jameson titled "Protecting the Food Supply: How to Harness Industry Resources for Food Safety Excellence," that brought together experts Matt Bartkowiak, VP of Corporate Responsibility and Development at Nelson-Jameson, and Tim Stubbs, Senior Vice President of Food Safety and Product Research at the Innovation Center for U.S. Dairy, to shed light on essential tools and best practices for safeguarding our food supply.

Watch the Webinar On-Demand: See the full recording to learn about more food safety resources from the experts!

Industry Cooperation and Shared Responsibility

A central theme of the webinar was the imperative for industry cooperation and collaboration in food safety. Food safety is not a competitive advantage; a rising tide lifts all boats. Organizations like Nelson-Jameson and the Innovation Center for U.S. Dairy work in a pre-competitive fashion to bring together stakeholders—including customers, suppliers, manufacturers, academia, and industry organizations—to foster education, resources, and service. This collective approach is crucial because no one wants to "rebuild the wheel" when it comes to effective safety practices.

A Wealth of Food Safety Resources

The webinar highlighted numerous free and accessible resources designed to support food safety excellence:

Nelson-Jameson Resources

Nelson-Jameson, as a wholesale distributor, aims to be a strong link in the supply chain by operating as a food facility itself and providing comprehensive resources. Their offerings include:

• Online Resources Page
• Education and Service Programs
• Catalogs and Guides
• Training and Assessments
• Webinars and Workshops
• Team of industry experts

Innovation Center for U.S. Dairy & Partner Resources

Stubbs detailed a wide array of resources, many of which are universally applicable beyond the dairy industry:

• USdairy.com/foodsafety: This core website serves as a hub for guidance documents, resources tailored for small/startup/medium-sized companies, food safety culture information, supply chain programs, and webinars on topics like foreign material controls.
• Safe Ice Cream Hub: This site provides online training links from universities like the University of Minnesota, Penn State, Cornell, and Oregon State, as well as checklists and self-audits. A notable feature is the Food Safety Resources Map, which helps users find local, regional, and national food safety and dairy expertise for all 50 states.
• Safe Cheesemaking: Hosted by the American Cheese Society, this resource, currently being rebuilt, offers information curated for smaller artisan cheesemakers, including workshop details, FSMA templates, and regulatory guidance.
• University & State Resources: Local universities (e.g., Oregon State University, Cornell, Penn State, CDR) and extension folks, along with state inspectors, are excellent resources for certification programs, pasteurizer training (in English and Spanish), sanitation training, and more. The Wisconsin Cheesemakers Association (WCMA) website also offers a fantastic collection of templates for food safety plans.

Building a Strong Food Safety Culture

Both Bartkowiak and Stubbs emphasized that food safety culture is the number one thing that would help create a safer food supply. It's about instilling a pervasive mindset throughout the company, from top to bottom, where every employee cares and is empowered to do the right thing. This involves:

• Consistent Vigilance and Training: Food safety culture is not a "one-and-done" event; it requires continuous training and reminders, especially with staff turnover.
• Valuing Sanitation: Tactical aspects like cleaning and sanitation are paramount. Companies must value sanitation personnel and provide adequate time and resources for these critical tasks, rather than cutting corners.
• Hygienic Design: Investing in proper equipment and plant design upfront, even if it adds to initial costs, can prevent significant issues and difficulties with sanitation later.

Key Takeaways for Continuous Improvement

The webinar concluded with powerful reminders for all in the food industry:

• Collaboration is Key: Food safety absolutely requires industry cooperation and collaboration.
• Constant Vigilance: Successful food safety culture demands constant vigilance and focus.
• Utilize Resources: There are abundant resources available to help build and strengthen food safety programs, many of which are free and applicable across various food sectors.
• You Are Not Alone: A dedicated community of professionals shares a passion for public health and is committed to ensuring a safe food supply.

By working together and continuously learning, we can collectively ensure the highest standards of food safety for everyone.