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United States USDA's Food Safety and Inspection Service (FSIS) Verification Testing Program of Beef Trimmings for E. coli O157:H7 with Jim Byron, CEO, Xgenex LLC.
Jim Byron graduated from Boston College with a Bachelors degree in Business Administration. His career of over 30 years progressed from water treatment and industrial chemicals sales management to biotechnology, food testing systems and food testing laboratories. In addition to several patent applications in process, Jim has authored several articles for Food Safety Magazine, including articles on Listeria Testing and STEC Testing.
In 2012 Xgenex was formed by a group of biotech executives, food industry insiders and investors appointing Jim Byron as CEO. Xgenex executives have strong relationships and networks with owners, executives, regulators and decision makers in the food industry. This network includes academicians and leading consulting organizations. Xgenex is focused on bringing New Technology and Innovative New Scientific Discoveries to the food industry to advance outdated routines, enhancing results and improving financial performance of food manufacturers and companies working in the food industry.
2. What is E. coli O157:H7?
3. Why is it important to screen beef prior to shipment?
4. What is the current technology and process?
5. What is the FSIS?
6. How does the FSIS test beef?
7. What are the challenges?
8. How can the program be improved?
9. Xgenex other products and projects.
Our guests are members of Families of Sisters in Spirit (FSIS) a grassroots, volunteer, non-profit organization led by families of missing and murdered Aboriginal women and girls in Canada. FSIS strives to create and nurture an anti-oppressive and safe space where Aboriginal and non-Aboriginal communities can come together to show their love, support, and solidarity for missing and murdered women and their families. Our guests are Bridget Tolley and Colleen Cardinal.
And we will have an update from Tanya Kappo and Walking with Our Sisters
Raising critical awareness in our communities, both Aboriginal and non-Aboriginal.
FSIS is a grassroots not-for-profit volunteer organization located on unceded Algonquin Territory (Ottawa) led by families of missing and murdered Indigenous women and girls.
The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) has announced that China is eligible to export processed, cooked chicken to the United States.
•The United States is not importing any raw chicken from China.
•FSIS has determined that China’s poultry processing inspection system is equivalent to that of the United States, and cooked chicken imported from China would be processed under equivalent conditions as in the United States.
As always, FSIS is fully committed to protecting the nation’s food supply and if China begins exporting processed chicken products to the United States, all food safety steps will be taken as if the products were processed in the United States
Do you know what is in your chicken nuggets? Thanks to Barack Obama, that is going to be a more important question than ever. At the end of August, the Obama administration quietly decided to start allowing Chinese poultry processors to ship processed chicken into the United States. For now, the meat must originate either in the United States or in another country where the poultry population has been certified to be safe. What that means is that chickens from the United States will be shipped all the way over to China, processed in plants over there, and then shipped back across the Pacific Ocean for us to eat. Only a limited number of companies are expected to take advantage of this, but according to U.S. Senator Charles Schumer, a USDA report that Congress has seen indicates that China will likely be allowed to directly import their own chickens into this country "within a year". What makes all of this even more disturbing is that a country-of-origin label will not be required on any of the chicken that is processed in China. So in the years ahead you could be eating chicken processed in China and not even know it.
FSMA – How can you be prepared? with Beth Johnson, MS, RD
Elizabeth (Beth) Johnson, MS, RD, is the Principal and Founder of Food Directions LLC.
Prior to starting Food Directions, she served as Executive Vice President for Public Affairs for the National Restaurant Association where she oversaw government affairs, public policy and communications for the organization.
In 2008, she was named Acting Under Secretary for Food Safety at USDA where she led and oversaw the Food Safety and Inspection Service (FSIS).
Beth was also deputy chief of staff and senior advisor for the Secretary of Agriculture at USDA, where she focused on agricultural trade, animal health, food safety and nutrition.
Beth will talk more on FSMA during Food Safety Tech’s Food Safety Consortium to be held in Schaumburg, IL on December 4 and 5, 2013. More details are available at FoodSafetyTech.com.
2. What is FSMA and what the need for these new set of food safety regulations?
3. Why is FSMA regarded as such a game-changing legislation in the food industry?
4. What will FSMA aim to achieve?
5. How is the industry prepared to meet FSMA requirements and what are some gaps?
6. What can companies do to meet these gaps?
7. What are some further developments we can expect re FSMA?
8. How do you view food safety landscape in the next five years post FSMA implementation?
Beth Johnson, MS, RD
Food Directions LLC
50 F. St NW Suite 900
Washington, D.C. 20001
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