Food Protection Trends - June 2010 - 366

WhAT’S hAPPENING IN FOOD SAFETY
3-A SSI Introduces New Knowledge Center Video Resources -A Sanitary Standards, Inc. (3-A SSI) announces a major expansion of its on-line technical resources with the opening of a revamped Knowledge Center and new video resources. The new Knowledge Center offers a broad and comprehensive array of resources on hygienic design, 3-A Sanitary Standards and 3-A Accepted Practices, the 3-A Symbol program and related licensing requirements. The new video gallery includes five titles which are available for download at no charge. The new video titles and approximate run times include: • More Than Just a Symbol:The 3-A Story (10:38)—This is a great introduction to the organization 3-A Sanitary Standards, Inc. and the 3-A Symbol licensing program. • Essentials of Sanitary Design:The 3-A Format and Style Manual (2:12: 50)—For those seeking an in-depth understanding of sanitary design criteria, this is a comprehensive review of the elements common to 3-A Sanitary Standards and 3-A Accepted Practices. • The Certified Conformance Evaluator and the TPV Inspection Overview (9:10)—This short video offers a good primer to the requirements for the credential ‘Certified Conformance Evaluator’ required for an independent professional to conduct a Third Party Verification (TPV) inspec-

tion. A general overview of the TPV inspection required for 3-A Symbol authorization is also presented. • Trust But Verify: The TPV Inspection for 3-A Symbol Authorization (53:44)—This presentation takes you from start to finish in the Third Party Verification (TPV) inspection. While this demonstration covers a sample centrifugal pump, the inspection process is similar for other types of equipment covered by a 3-A Sanitary Standard. • Maintaining 3-A Symbol Integrity: Reporting Alleged Non-conformance (10:37)—This is a short but important review of how issues of alleged nonconformance of 3-A Symbol authorization should be handled. While the oversight for conformance rests with the licensee, other parties can and should help watch for products in possible non-conformance to protect the integrity of the 3-A Symbol. The video resources include links to other relevant resources on the 3-A SSI Web site and outlines of the presentation material contained in the video, all free of charge. The new video resources were designed as high-value, user-friendly tools to introduce all interested parties to the ‘value of 3-A’, from understanding the fundamentals of hygienic design to the details of a typical TPV inspection, which is required for authorization to use and display the 3-A Symbol. The new Knowledge Center is available on the 3-A SSI Web site at www.3-a.org or go directly to www.3-a.org/resource/index.html.

Associations Recognized for Long Commitment to Consumer Food Safety Education even associations were recognized for more than 10 years of participation and $2.5 million in cumulative contributions to the nonprofit US Partnership for Food Safety Education (the Partnership) at the 2010 Food Safety Education Conference. The associations honored are the American Egg Board (AEB), American Dietetic Association (ADA), Food Marketing Institute (FMI) Foundation, National Chicken Council (NCC), National Pork Board (NPB), National Turkey Federation (NTF) and Produce Marketing Association (PMA). “The enduring commitment of these organizations, together with the federal government and consumer advocates, has enabled the Partnership to teach millions of Americans of all ages the essential measures to keep their food safe,” said Shelley Feist, executive director of the Partnership. “They made it possible for the Partnership to develop and launch FightBAC!®, Be Food Safe and other free programs for public health and nutrition educators.” The Partnership has developed several education campaigns, including: FightBAC! ® – teaches the four core safe food-handling practices: Clean hands and surfaces often; Separate to avoid cross-contamination; Cook food to safe internal temperatures as measured with a food thermometer; and Chill – refrigerate foods promptly. More information is available at www.fightbac.org. Be Food Safe – developed by the Partnership to involve retailers in consumer food safety education.

366 FOOD PROTECTION TRENDS | JUNE 2010

http://www.fightbac.org http://www.3-a.org http://www.3-a.org/resource/index.html

Food Protection Trends - June 2010

Table of Contents for the Digital Edition of Food Protection Trends - June 2010