Food Safety Technical industry e-news updates essential to your operations

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1 TÜV SÜD E-ssentials Food Safety Technical industry e-news updates essential to your operations Contents An Overview of the FDA s Food Safety Moderization Act 02 Hazard Analysis and Critical Control Points (HACCP) - Principles and Application 04 A Brief Look at Food Labeling Requirements 06 TÜV SÜD Food Safety Events 08 TÜV SÜD America Food Safety Resources 09

2 Page 2 Editorial Dear Readers, Welcome to the premier issue of Food Safety E-ssentials, the new quarterly e-newsletter from the food safety professionals at TÜV SÜD America! TÜV SÜD America has a long-standing reputation for technical expertise in helping our clients meet the modern challenges of food safety and security. We hope that this and future issues of Food Safety E-ssentials will provide you with a broader understanding of our auditing, certification, and training capabilities in service and safety to professionals in the food industry. An Overview of the FDA s Food Safety Modernization Act compliance challenges for food producers, processors, and distributors in the years to come. This article will summarize the FSMA s new key requirements for the food processing industry, and review in greater detail the FSMA s main provisions. The FDA Food Safety Modernization Act (FSMA), signed into law by President Obama this past January, will lead to the implementation of new regulations for food producers and suppliers. Our lead article in this issue, An Overview of the FDA s Food Safety Modernization Act, offers a detailed summary of the law s new requirements. One key provision of the FSMA is the requirement for food facilities to conduct hazard analyses, and to develop and implement written prevention control plans. Our article, Hazard Analysis and Critical Control Points (HACCP) Principles and Application, provides a summary of the process of developing an HACCP plan consistent with the FSMA requirements. During the 2011 International Boston Seafood Show, held March in Boston, Massachusetts, Robert LaFreniere, a TÜV SÜD America food safety lead auditor, will serve as part of a panel presentation on 10 Key Ingredients to Launching a Successful Retail Product. We ve included an excerpt from LaFreniere s presentation in this issue (see A Brief Look at Food Labeling Requirements ). Should you have the opportunity to attend the show, we re confident you ll find the full panel discussion informative and enlightening. In conclusion to our editorial lineup, we have provided a list of 2011 food industry trade shows and events, as well as a summary of on-demand webinars on food safety currently available on the TÜV SÜD America website. We hope that you enjoy this first issue of Food Safety E-ssentials. If you have comments or suggestions on how we can improve this e-newsletter, or ideas for future topics, please let us know. Thank you! Craig Casillas Director of Management Services TÜV SÜD America Inc. The U.S. Centers for Disease Control (CDC) estimate that about 48 million people become sick, and that 3,000 people die every year due to food-borne illnesses. The FDA Food Safety Modernization Act (FSMA), signed into law by President Obama in January 2011, is the first major food safety legislation since the enactment of the original Federal Food, Drug, and Cosmetic Act in FSMA is intended to reduce the dramatic impact of unsafe food on U.S. consumers. The FSMA significantly strengthens the hand of the U.S. Food and Drug Administration (FDA), allowing the agency to work proactively to prevent food safety problems from occurring, rather than merely responding once food has been found to be unsafe. The new law will also lead to the implementation of new regulations for food producers and suppliers, most importantly the requirement that all food facilities conduct hazard analyses and implement written preventive control plans. FSMA and other requirements will mean additional NEW KEY REQUIREMENTS OF THE FSMA The FSMA includes a number of new regulatory requirements of special interest to food processors. Here is a list of the most significant provisions: Food facilities will now be required to register/reregister with the FDA every two years. Food from an unregistered facility cannot be imported into the U.S., or introduced into the market via interstate or intrastate commerce. Registered food facilities will be required to conduct hazard analyses and to develop and implement written preventive control plans, and must maintain additional records, including copies of their preventive control plans, any records related to those plans, and additional documentation to assist the FDA in tracking and tracing high-risk foods. Food facilities will be inspected no less than once every five years. Testing used for regulatory purposes must be performed by either a Federal laboratory or an accredited, independent laboratory, with lab test results sent directly to the FDA. The FSMA also grants the FDA increased authority to ensure the safety of food. Here are the key new enforcement tools that will be available to the FDA: The FDA will now have the authority to order a recall of unsafe food, and to detain food that is reasonably

3 Page 3 believed to have been adulterated or misbranded. The FDA will have the power to suspend the registration of any food facility if it determines that food processed by that facility has a reasonable probability of being unsafe for human or animal consumption. (Since all food facilities must be registered, the suspension of a facility s registration is tantamount to a suspension of the facility s operation). The FDA can require food importers to provide a safety certification from a third-party auditor for each imported product. The FDA will establish a product tracking system to facilitate its ability to track unsafe food. THE FMSA IN GREATER DETAIL The specific provisions of the FMSA fall into five separate food safety areas, including: 1) prevention; 2) food inspection and food safety compliance; 3) response options for dealing with unsafe foods; 4) requirements specific to imported food products; and 5) interagency collaboration initiatives. Based on information available on the FDA website ( here is a more detailed look at the provisions of the FMSA. Prevention Under the FMSA, the FDA will now have the authority to require the implementation of comprehensive preventive controls across the food supply. The FDA s mandate includes: Mandatory preventive controls for food facilities: Within 18 months of the enactment of the FMSA, food facilities must implement a written preventive controls plan that includes: 1) the evaluation of hazards that could affect food safety; 2) specific preventive steps or controls to minimize or prevent such hazards; 3) steps to monitor the controls to ensure their effectiveness; (4) keeping records of the monitoring; and (5) defining the actions to be taken to correct problems that arise. Mandatory produce safety standards: Within two years of enactment, the FDA must establish minimum standards for the safe production and harvesting of fruits and vegetables. The standards must cover naturally occurring hazards, as well as hazards that may be introduced either unintentionally or intentionally. Authority to prevent intentional contamination: Within 18 months of enactment, the FDA must issue regulations to protect against the intentional adulteration of food, including mitigation strategies to prepare and protect the food supply chain at specific vulnerable points. Food Inspection and Food Safety Compliance The FSMA provides the FDA with a number of new inspection and enforcement tools to ensure compliance with its requirements, and to enable the FDA to respond effectively when problems emerge. These new tools include: Mandated inspection frequency: Within five years of the FMSA s enactment, all high-risk domestic facilities must be inspected, with subsequent inspections to be conducted not less frequently than every three years. Within one year, the FDA must also inspect at least 600 foreign facilities, and conduct double the number of those inspections every year for the next five years. Records access: FDA will have access to records, including industry food safety plans, and the records firms maintain that document the implementation of their plans. Testing by accredited laboratories: Within two years of enactment, all required food testing must be carried out by accredited laboratories. The FDA will establish a laboratory accreditation program to ensure that U.S. food testing laboratories meet the required standards. Response Options for Dealing with Unsafe Foods The FSMA recognizes that FDA must have the tools to respond effectively when food safety problems emerge. The FDA s new authority includes: Mandatory recall: The FDA will now have the authority to issue a mandatory recall when a company fails to voluntarily recall unsafe food. Expanded administrative detention: The FDA will have more flexibility in administratively detaining products that are potentially in violation of the law. Suspension of registration: Within six months of the FMSA s enactment, the FDA can suspend the registration of any food facility where it has been determined that the food poses a reasonable probability of serious adverse health consequences or death. Enhanced product tracing abilities: Within nine months of enactment, the FDA will be required to establish a system that will enhance its ability to track and trace both domestic and imported foods. Additional Recordkeeping for High Risk Foods: Within two years of enactment, the FDA will be required to establish recordkeeping requirements for facilities that manufacture, process, pack, or hold certain designated high-risk foods. Requirements Specific to Imported Food Products The FDA will now have unprecedented authority to better ensure that imported products meet U.S. standards and are safe for U.S. consumers. New authority granted by the FMSA in this area includes:

4 Page 4 Importer accountability: Within one year of the FMSA s enactment, food product importers will be responsible for verifying that their foreign suppliers have adequate preventive controls in place to ensure the safety of the food they produce. Third-Party certification: Within two years of enactment, the FDA must establish a program through which qualified third parties can certify that foreign food facilities comply with U.S. food safety standards. Certification for high-risk foods: The FDA can now require that high-risk imported foods be accompanied by a credible third-party certification, or other assurance of compliance, as a condition of entry into the U.S. Voluntary qualified importer program: Within 18 months of enactment, the FDA must establish a voluntary program for importers that provides for expedited review and entry of foods from participating importers. Authority to deny entry: The FDA can refuse entry into the U.S. of food from a foreign facility if the FDA is denied access to that facility, or to the country in which the facility is located. Interagency Collaboration Finally, the FSMA builds a formal system of collaboration with both foreign and domestic government agencies. Some examples of this enhanced collaboration include: State and local capacity building: Under the FSMA, the FDA has received a multiyear grant to facilitate investment in state and local capacity to more efficiently achieve national food safety goals. Foreign capacity building: The FMSA requires the FDA to develop a comprehensive plan to expand food safety compliance efforts by foreign governments and their industries, including training on U.S. food safety requirements. Reliance on inspections by other agencies: The FDA is now authorized to rely on inspections by other federal, state and local agencies to meet its increased inspection mandate for domestic food facilities. ADDITIONAL FSMA ISSUES Recognizing the scope of work involved in implementing the provisions of the FMSA, the U.S. Congress has established implementation dates for specific provisions of the new law. As noted above, some requirements and new authorities are already in effect, or will become effective in the near future. The agency s rulemaking process and the implementation of the provisions of the FMSA will also depend on federal funding of the FDA over the coming years, since implementing many of the new requirements will necessitate additional staff and resources. The complete text of the Food Safety Modernization Act can be viewed at pdf/plaw-111publ353.pdf. In addition, the food safety professionals at TÜV SÜD America are available to answer questions about the impact of the FSMA requirements, and to provide guidance on specific compliance issues. Hazard Analysis and Critical Control Points (HACCP) Principles and Application The recently passed Food Safety Modernization Act requires all registered food facilities to conduct hazard analyses and to (as well as) develop and implement written preventative controls plans. For those facilities currently without written control plans, developing a plan according to hazard analysis and critical control point (HACCP) principles may prove to be the most efficient and effective route to compliance. HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards. It involves the systematic analysis and control of biological, chemical, and physical hazards throughout the entire food processing and consumption cycle, from raw material procurement and handling, through manufacturing and distributions, and ending with the consumption of the finished food product.

5 Page 5 HACCP is designed for use in all segments of the food industry from growing, harvesting, processing, manufacturing, distributing, and merchandising to preparing food for consumption. HACCP principles have been successfully applied in food processing plants, retail food stores, and food service operations. Food safety preventative control plans based on HACCP principles have been accepted by government agencies around the world, as well as trade associations and the food industry itself. This article, based on information and guidelines from the U.S. Food and Drug Administration (FDA), provides a summary of the process of developing a HACCP plan, and discusses the seven principles that must be embodied in all HACCP plans. DEVELOPING THE PLAN: PRELIMINARY TASKS In the development of a HACCP plan, five preliminary tasks need to be accomplished before the application of the HACCP principles to a specific product and process. The five preliminary tasks are as follows: Step 1: Assemble the HACCP team The HACCP team should consist primarily of individuals who have specific knowledge and expertise appropriate to the product and process. The team should include individuals with expertise in engineering, production, sanitation, quality assurance, and food microbiology. The HACCP team should also include local personnel who are involved in the operation, as they are more familiar with the variability and limitations of the operation. The team may need assistance from outside experts, but a plan developed entirely by outside sources may be erroneous and incomplete, and lack the internal support necessary for successful implementation. Step 2: Describe the food and its distribution This task consists of a general description of the food, ingredients, and processing methods. It should include a description of the method of distribution used, and whether the food is to be distributed frozen, refrigerated, or at ambient temperature. Step 3: Describe the intended use and consumers of the food This task involves a description of the normal, expected use of the food, and the intended consumer. The intended consumers could be the general public or a particular segment of the population (e.g., infants, immune-compromised individuals, the elderly, etc.). Step 4: Develop a flow diagram which describes the process At a minimum, an effective flow diagram provides a clear outline of all of the steps in the process which are directly under the control of the food facility. The flow diagram can also include steps in the food processing chain that take place before or after the processing that occurs at the food facility. Step 5: Verify the flow diagram The HACCP team should perform an onsite review of the operation to verify the accuracy and completeness of the flow diagram. Modifications should be made to the flow diagram as necessary, and documented. APPLYING HACCP PRINCIPLES TO THE PROCESS After these five preliminary tasks have been completed, the following seven principles of HACCP are applied in connection with a specific product and process. Principle 1: Conduct a hazard analysis The purpose of the hazard analysis is to develop a list of hazards which are of such significance that they are reasonably likely to cause injury or illness if not effectively controlled. Within the scope of the hazard analysis, it is important to consider the ingredients and raw materials, each step in the process, product storage and distribution, and final preparation and use by the consumer. When conducting a hazard analysis, safety concerns are preeminent and must be differentiated from quality concerns. Principle 2: Determine the critical control points A critical control point (CCP) is defined as a step at which some form of control can be applied, and when the application of control is essential to prevent or eliminate a food safety hazard, or to reduce the hazard to an acceptable level. Complete and accurate identification of all CCPs is an essential task in controlling food safety hazards, and the information developed during the hazard analysis can assist the HACCP team in identifying CCPs throughout the process. Principle 3: Establish critical limits A critical limit is a maximum and/or minimum value to which a biological, chemical or physical parameter must be controlled at a CCP to prevent, eliminate or reduce to an acceptable level the occurrence of a food safety hazard. A critical limit is used to distinguish between safe and unsafe operating conditions at an individual CCP, and each CCP will have one or more control measures to assure that the identified hazards are prevented, eliminated or reduced to acceptable levels. Critical limits may be based upon a variety of factors; critical limits and criteria for food safety may be derived from regulatory standards and guidelines, literature surveys, experimental results, and experts. Principle 4: Establish monitoring procedures Monitoring consists of a planned sequence of observations or measurements to assess whether a CCP is under control. Monitoring performs three main functions. First, it facilitates tracking of the operation. If monitoring indicates that there is a trend towards loss of control, then action can be taken to bring the process back into control. Second, monitoring is used to determine when a deviation occurs at a CCP and there is loss of control, allowing an appropriate corrective action to be taken. Third, monitoring provides written documentation for use in verification.

6 Page 6 Principle 5: Establish corrective actions Where there is a deviation from the established critical limits, corrective actions are necessary. All corrective actions should: 1) determine and correct the cause of noncompliance; 2) determine the disposition of noncompliant product; and 3) record the corrective actions that have been taken. Specific corrective actions should be developed for each CCP in advance, and included in the HACCP plan. As a minimum, the HACCP plan should specify what corrective action is to be taken when a deviation occurs, who is responsible for implementing the corrective actions, and that a record of the corrective actions taken is maintained. Principle 6: Establish verification procedures Verification includes those activities (other than monitoring), that determine the validity of the HACCP plan, and that the system is operating according to the plan. An important aspect of verification is evaluating whether the facility's system is functioning according to its HACCP plan. An effective system should require minimal end product testing, since sufficient, validated safeguards have already been built into the process. Therefore, facilities should frequently review their HACCP plans, verify that the HACCP plan is being followed, and review CCP monitoring and corrective action records. Principle 7: Establish recordkeeping and documentation procedures Generally, the records maintained for the HACCP System should include: 1) the HACCP plan itself; 2) a summary of the hazard analysis, including the rationale for determining hazards and control measures; 3) support documentation, such as validation records; and 4) other records generated during the operation of the plan. More detailed documentation could include a list of ingredients for which critical limits have been established, processing, storage and distribution records, employee training records as they pertain to the HACCP plan, and independent, third-party verification of the plan s adequacy. OTHER KEY POINTS Due to the technical nature of the information required for hazard analysis, it is recommended that experts who are knowledgeable in the food process should either participate in or verify the completeness of the hazard analysis and the HACCP plan. Such individuals should possess the technical knowledge and experience to correctly conduct a hazard analysis and identify potential hazards that must be controlled, recommend necessary controls and procedures for monitoring and verification, provide additional technical expertise where required, and validate the HACCP plan itself. A Brief Look at Food Labeling Requirements Bringing a new food product to market can be a lengthy and complex process. From conducting market research on consumer tastes, to developing recipes that are nutritious and economical, and to creating packaging that will attract attention on supermarket shelves, the task of new food product development requires time and expertise. One of the key issues for food product producers/inovators is ensuring that their product is appropriately labeled, and that the consumer is provided with all legally required information. This article provides a brief overview of the current federal food labeling requirements. It should also be obvious that the successful implementation of a HACCP plan depends on the strong commitment by the organization s top management to the HACCP concept. Such a commitment reaffirms to company suppliers, employees, and customers the importance of producing safe food. The FDA website includes extensive additional information about the HACCP principles, as well as guidelines for the application of HACCP principles in food facilities. For additional information, visit the FDA website at or, contact the food safety professionals at TÜV SÜD America, who are available to answer questions about HACCP principals and their specific application. GENERAL REQUIREMENTS Under FDA regulations, there are two ways to label food packages and containers, as follows: Place all required label statements on the front label panel (also called the principal display panel, or PDP), or Place certain specified label statements on the PDP, and other labeling on the information panel (immediately to the right of the PDP, as seen from the consumer s perspective). The PDP is most likely to be seen by the consumer at the time of purchase. The name of the food, and the net quantity statement, should appear on the PDP and on any alternate PDP.

7 Page 7 NAME OF FOOD The name of the food must appear on the PDP as well as on any alternate PDP. The name of the product, either as established by law or regulation, or the common name of the food, should be used. Brand names are not considered to be the name of the food. However, when the nature of the food is obvious, a fanciful name commonly used and understood by consumers may be used. NET QUANTITY OF CONTENTS STATEMENT The net quantity of contents statement provides information about the amount of food in the container or package. The amount of food must be expressed in weight, measure or numeric count, and must illustrate the net contents in both metric (i.e., grams, kilograms, milliliters, etc.) and the U.S. Customary System (i.e., ounces, pounds, fluid ounces, etc.) terms. The statement should be placed at the bottom of the PDP, in a line parallel with the base of the container. INGREDIENTS The ingredient list on a food label is the listing of each ingredient in descending order of predominance, meaning that the ingredient that weighs the most is listed first, and the ingredient that weighs the least is listed last. Water added in making a food must be listed with other ingredients, in its descending order of predominance by weight. If all water added during processing is subsequently removed by baking or some other means during processing, water does not need to be listed as an ingredient. NUTRITION The Nutrition Facts label is required on most food packages, although there are some exceptions for certain types of food (e.g., fresh produce, seafood, etc.). In addition to the nutrients shown on the label, food producers may add calories from saturated fat, polyunsaturated fat, monounsaturated fat, potassium, soluble and insoluble fiber, sugar alcohol, other carbohydrate, vitamins and minerals for which recommended daily intake quantities have been established, or the percent of vitamin A that is present as beta-carotene. Only those nutrients listed in FDA's nutrition regulations, as mandatory or voluntary components of the nutrition label, may be included in the Nutrition Facts label. FOOD ALLERGENS The Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) addresses the labeling of all packaged foods regulated by the FDA. Under FALCPA, a "major food allergen" is an ingredient from one of the following eight foods or food groups, or an ingredient that contains protein derived from one of them: Milk Egg Fish Crustacean shellfish Tree nuts Wheat Peanuts Soybeans These major food allergens account for 90 percent of all food allergies. Allergens other than the major food allergens are not subject to FALCPA labeling requirements. Fresh fruits and vegetables are exempt from FALCPA labeling requirements. COUNTRY OF ORIGIN LABELING (COOL) Country of Origin Labeling (COOL) is a U.S. Department of Agriculture (USDA) labeling requirement that requires food retailers to provide information to consumers regarding the source of certain foods. Covered food products include muscle cut and ground meats (beef, veal, pork, lamb, goat, and chicken); wild and farm-raised fish and shellfish; fresh and frozen fruits and vegetables; peanuts, pecans, and macadamia nuts; and ginseng. HEALTH CLAIMS A health claim means any claim made on the label or in the labeling of a food that characterizes a relationship between any food substance to a disease or healthrelated condition. Allowable health claims are limited to those about disease risk reduction, and cannot be claims about the diagnosis, cure, mitigation, or treatment of a disease. If a claim is provided for in an FDA regulation, then it may be used in accordance with that regulation. Health claims are required to be reviewed and evaluated by FDA prior to use. ADDITIONAL INFORMATION REGARDING FOOD LABELING The FDA has published a guidance document on federal food labeling requirements, which is available at While guidance documents are not legally binding, they do provide helpful information for food producers about the FDA s requirements. It is also important to note that individual states may mandate compliance with additional labeling requirements, such as sell-by or bestif-used-by information. Food producers should proactively familiarize themselves with all applicable food labeling laws and regulations to remain compliant, and seek competent counsel when necessary. The food safety professionals at TÜV SÜD America can provide answers to many questions about food labeling requirements, as well as expert guidance about food safety requirements in general.

8 Page TÜV SÜD Food Safety Events Keeping current with changes in food safety technologies and regulation is critical for successful food safety professionals. Attendance at industry conventions, conferences, and trade shows can be an efficient and effective way to stay current with the latest trends in food safety. Here s a list of the major food industry shows scheduled for TÜV SÜD America will exhibit at each of the events below. Please stop by our exhibit booth, meet our professional food safety experts, and learn more about how TÜV SÜD America can help you address your food safety challenges. INTERNATIONAL BOSTON SEAFOOD SHOW, BOSTON, MARCH 20-22, 2011 The International Boston Seafood Show is North America s largest seafood exhibition, with almost 20 technical presentations and panel discussions, as well as 900 seafood industry exhibitors from around the world. For more information, go to AMI INTERNATIONAL CONVENTION, CHICAGO, APRIL 13-16, 2011 The American Meat Institute (AMI) International Convention is the largest event for the meat, poultry, and seafood processing industries. The Convention offers a full educational program featuring six separate technical tracks, numerous networking events, and over 300 exhibitors. For additional details, or to register, go to FOOD SAFETY SUMMIT, WASHINGTON, D.C., APRIL 19-21, 2011 The 2011 Food Safety Summit is dedicated to providing food safety professionals with an array of quality education offerings, including workshops, training and certification programs, an interactive Exhibit Hall, and numerous networking opportunities. For further information, go to IFT ANNUAL MEETING AND FOOD EXPO, NEW ORLEANS, JUNE 12-14, 2011 The annual meeting of the Institute of Food Technologists (IFT) hosts the world s top food science and technology professionals, and focuses on both the science and business of food. For additional information, go to IAFP ANNUAL MEETING, MILWAUKEE, JULY 31-AUGUST 3, 2011 The annual meeting of the International Association for Food Protection (IAFP) will include over 500 technical papers, symposia, and posters on a variety of topics related to food safety, as well as educational exhibits. For further details, go to the IAFP web site at

9 Page 9 Additional TÜV SÜD America Food Safety Resources As leaders in food safety, TÜV SÜD America offers a wide range of technical and educational resources for food safety professionals. In addition to our new Food Safety E-ssentials quarterly enewsletter, we also have a number of webinars available on our website at FOOD SAFETY: THE CHALLENGES OF CONTAMINATION CONTROL This webinar discusses the SQF Program, which is internationally recognized by the Global Food Safety Initiative, and which provides a seamless food safety solution from farm to fork. The webinar will review the two standards provided by the program, SQF 1000, designed for primary producers, and SQF 2000, designed for manufacturers for product identification, trace and recall requirements. RECALL READINESS: HOW PREPARED IS YOUR COMPANY TO SURVIVE A RECALL? This webinar provides tips and information on how to use a recall response program as part of your total food quality and safety system. You will learn ways to ensure your company is ready to take corrective action and survive the fallout should a withdrawal or recall occur. DOCUMENTATION: THE KEY TO A SUCCESSFUL FOOD SAFETY PROGRAM This webinar provides a general understanding of the importance of full and thorough documentation and how it works in developing and maintaining an effective food safety and quality program. You will learn how to create, update, and track your business processes and procedures within the framework of a Food Safety Quality Management System such as SQF, ISO 22000, and HACCP. DETECTION METHODS TO ENSURE THOROUGH INSPECTION IN THE 21 ST CENTURY This webinar provides general information regarding the detection methods necessary to ensure your food product is free from metal and other forms of physical contaminants. You will learn what to test for, what are the best methods for a thorough inspection process, and how to integrate a detection protocol into your Food Safety Management System. THE IMPORTANCE OF ONGOING FOOD SAFETY TRAINING This webinar provides an overview of how training programs play a key role in ensuring employee buy-in and adherence to managing an effective food quality and safety system. You will learn the training fundamentals and tips needed to ensure all essential staff members know how to implement and manage an effective and efficient Food Safety Quality Management System. TÜV SÜD AMERICA S FOOD SAFETY SERVICES FEATURED ON CNN INSIDE BUSINESS REVIEW The television segment discusses the importance of food safety and features interviews Mr. Tony Nammour, Vice President of Operations of Cedar s Mediterranean Foods; and Aimee Tsakirellis, Director of Marketing at Cedar s Mediterranean Foods. Cedar s is certified to Safe Quality Food (SQF) by TÜV SÜD America. The show also includes an overview of Cedar s production facility in Ward Hill, Massachusetts. Your TÜV SÜD Food contacts worldwide Americas TÜV SÜD America Inc. Toll-free: TUV-0123 Fax: info@tuvam.com Web: TÜV SÜD Canada Inc. Toll-Free: Fax: info@tuvam.com Web: TÜV SÜD América de México Phone: Fax: iso@tuvmex.com.mx Web: Asia Pacific TÜV SÜD Asia Pacific Phone: Fax: info@tuv-sud.sg Web: Europe, Middle East & Africa TÜV SÜD AG Phone: +49 (0) Fax: +49 (0) info@tuev-sued.de Web: DISCLAIMER All reasonable measures have been taken to ensure the quality, reliability, and accuracy of the information in this newsletter. However, TÜV SÜD is not responsible for the thirdparty content contained in this newsletter. TÜV SÜD makes no warranties or representations, expressed or implied, as to the accuracy or completeness of information contained in this newsletter. This newsletter is intended to provide general information on a particular subject or subjects and is not an exhaustive treatment of such subject (s). Accordingly, the information in this newsletter is not intended to constitute consulting or professional advice or services. If you are seeking advice on any matters relating to information in this newsletter, you should where appropriate contact us directly with your specific query or seek advice from qualified professional people. The information contained in this newsletter may not be copied, quoted or referred to in any other publication or materials without the prior written consent of TÜV SÜD. All rights reserved 2011 TÜV SÜD America Inc. Food Safety Technical industry e-news updates essential to your operations