New National Bioengineered Food Disclosure Act (GMO Labeling)

The NBFDSA requires all foods containing bioengineered ingredients (BE) to be disclosed. Such foods must also meet recordkeeping and compliance requirements.


The United States Department of Agriculture (USDA) issued its long-awaited, new food labeling regulation known as the National Bioengineered Food Disclosure Standards Act (NBFDSA). This issuance has come up after the regulation was dogged in controversy for many years. This new rule, which was highly anticipated by industry, is expected to offer clarity on several long-standing GMO questions relating to the financial and risk impact to businesses, and help consumers make well-informed, educated, and science based food choices.

Being a federal standard, the NBFDSA offers a leveling the playing field for industry and aids consumers who are often confused on GMO or non-GMO product labels.

Want to know all about this regulation? A webinar from Compliance4All, a leading provider of professional training for all the areas of regulatory compliance, will explain everything that the industry needs to know on launching the NBFDSA.

Gina Reo, President, Quality Assurance Strategies, LLC, will be the expert at this session. Please visit to enroll for this valuable session.


The NBFDSA requires all foods containing bioengineered ingredients (BE) to be disclosed. Such foods must also meet recordkeeping and compliance requirements. At this session, Gina will explain the definitions of foods subject to the ruling, exclusions, responsible parties, mandatory disclosure options and recordkeeping and implementation dates, and clear confusions relating to them.

She will cover the following areas at this session:

  • Background on US GMO (Genetically Modified Organism) Labeling
  • Basics of the National Bioengineered Food Disclosure Rule (National Bioengineered Food Disclosure Standards Act)
  • Ingredients Subject to Disclosure
  • Labeling Disclosure
  • GMO Disclosure Symbols
  • Thresholds and Exemptions
  • Compliance Timelines for Implementation
  • Insights & Success Takeaways

A large swathe of professionals who work in these areas are expected to derive wholesome benefit from this learning session. Quality Control/Assurance and Food Safety Professionals, Supervisors, Leads, Managers, Operations Managers/Supervisors, Sanitation Managers, Supervisors or Leads, Corporate Quality Managers, Operations Personnel, Senior Management, Plant Management Personnel, Third Parties Developing HACCP Plans, Auditors and those with Food Safety Inspection Roles, Validation Specialists, Consultants, Quality system Auditors, and PCQI’s are among them.

Basic Supply Chain Food Safety Control Requirements 2019

With the finalization of the FDA’s FSMA Preventive Control Rules, new FDA outbreak testing technologies and increasingly complex supply chain controls, spices and other low moisture foods are becoming increasingly identified as outbreak contributors.

Spices are frequently found to carry salmonella, are full of physical adulterants, are often not identified as allergens, may be impacted by lead and, when not carefully controlled throughout the supply chain, represent a bacterial growth potential that can end up in processed foods.

Spice handling operations are subject to environmental facility controls, environmental sampling and test, process validation, Good Agricultural Practices (GAP), current Good Manufacturing Practices (cGPM), sanitary transportation rules, as well as packaging, labelling and other controls.


Virtually all processed foods use spices to enhance flavors. Most spices used in the United States are imported, often from unknown, unregistered and unregulated farms prior to moving to larger handling and packing centres in the U.S. Most spices are grown and imported from tropical environments and are hand harvested with little or no food safety controls.

Knowing where and how spices are harvested and handled and the basics of spice food safety will prepare your company to prevent outbreaks that can destroy your company.

If your company is involved with spices in any way, you need to assure that you have appropriate food safety controls in place. With new reports becoming public, it is obvious that in spite of being classified “generally regarded as safe” (GRAS), spices are not as safe as previously thought.

This session will cover outbreaks as well as basic microbial reduction techniques, drying, testing, preventive controls, sanitation operation procedures, water issues, pest controls, storage, facility controls (air/dust/humidity), and other basic spice handling food safety considerations.

  • All Registered food Facilities involved with spices and Dried Herbs
  • Domestic Spice Receivers and Foreign spice Suppliers to U.S. markets
  • Spice Growers, Packers, handlers, Transporters
  • Processing, Carrier and Distributor Facility owners and Managers
  • Spice importers, Handlers, growers, and Packers
  • Food Safety and Quality Personnel whose operations are involved with spices
  • Process and facility sanitation and maintenance personnel
  • Spice purchasing and supplier qualification personnel
  • Company Compliance Officers
  • Internal and External Auditors
  • All Restaurant and Food retail store Owners and Managers

Food fraud spoils value for all

Globalization and a much more complex supply chain are contributors. It is also very difficult for consumers to judge the characteristics of the product.

Emerging research from the University of Nebraska-Lincoln shows food fraud can have industrywide impacts, beyond just consumers.

Nebraska agriculture economists Syed Imran Ali Meerza and Christopher Gustafson tracked how an incident of fraudulent activity changed consumer behavior toward all extra-virgin brands.

The research showed that the value of products from each country’s producers declined, some by more than 50 percent.

Meerza said the study illustrates the need for better policing of the food industry in order to protect consumers and producers.

“We’ve shown there’s a negative spillover affecting all producers when consumers see this information,” Meerza said. “That has important policy implications because if there is negative activity going on in an industry, what should an industry do? This shows there needs to be a counteraction to that negative information.”


Food fraud, or the act of purposely altering, mislabeling or tampering with any edible product, is a growing problem in global food supply chains. According to the U.S. Congressional Research Service, there have been 60 percent as many incidents of food adulteration from 2011 to 2012 than had been identified in the 30 years between 1980 and 2010.

“Food fraud is nothing new, but the intensity and frequency have been on the rise,” Meerza said. “Globalization and a much more complex supply chain are contributors. It is also very difficult for consumers to judge the characteristics of the product.”

Research surrounding food fraud has largely focused on incidents and effects on consumers. Meerza and Gustafson said very little of research has focused on producers’ reputations and livelihoods after an incident occurs. Their study is helping increase understanding of the impacts on producers and the industry itself.

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Current and future USFDA food import and export safety regulations

FDA has put in place very strict regulations for ensuring the food items that enter the US market are of set quality standards.

The US economy’s appetite for ingesting food imports is phenomenal, to use a mild term. How else does one describe an economy that takes in $49 billion a year? Considering that the FDA is the sole regulating agency that is tasked with overseeing imports of this magnitude, who can envy its responsibility? This is not all that the FDA does: its allied regulatory agencies monitor about half a million facilities in the US and abroad.

Since foods from almost every country in the world are brought in into the US to be sold in this huge market; the FDA has put in place very strict regulations for ensuring the food items that enter the US market are of set quality standards. To do so, it sets stringent standards that relate to the critical attributes of food, such as safety, sanitation, healthfulness and labeling.

The FDA coordinates with agencies across the country

The FDA’s coordination with other agencies is gargantuan, given the fact that about seven-tenths of seafood and 35% of all the food items consumed in the US are imported. It works with a number of agencies to carry out its functions. These are some of the agencies with which the FDA works in close association:

o  Homeland Security

o  Customs and Border Protection

o  The FDA and the USDA

o  Center for Disease Control

o  Food Safety Inspection Service

o  Agricultural and Marketing Services

o  Food and Nutrition Services

o  The U.S. Department of Commerce

o  Department of Defense, and

o  The Federal Trade Commission (FTC).

Thorough understanding of the FDA’s work on food imports

A proper understanding of the way the FDA works with food imports, the regulations it has in place, and its expectations from importers is necessary for individuals and organizations that are connected with FDA food imports in one or another way. This knowledge is needed to help them ensure that their products reach US shores without trouble and get regulatory approval from the FDA.

This is the learning a webinar that is being organized by Compliance4All, a leading provider of professional trainings for all the areas of regulatory compliance, will offer.

John Ryan, who began Ryan Systems a decade ago and who has been involved in the manufacturing, food, transportation and Internet industries over the past 30 years; will be the speaker at this webinar. please visit Current and Future Safety Regulations

To register for this learning session and get a thorough understanding of the FDA’s rules and thinking on food imports to the US.

Thorough familiarity of the FDA’s work on food imports

An understanding of the ways in which the various agencies work with the FDA in respect to food imports will be offered at this webinar. An in-depth understanding of this aspect is necessary for those who want to import food to the US and gain regulatory approval for their products, as they have to work with the FDA at various levels.

John Ryan will cover the following areas at this session:

o  Global Food Markets drive new import food safety requirements

o  Review how the FDA’s Food Safety and Modernization Act (FSMA) are changing things

o  Understand “Prior Notice” requirements

o  Foreign Supplier Verification Program (FSVP)

o  Prepare for the Foreign Facility Inspection Program

o  Learn what is in the “Investigations Operation Manual” (IOM)

o  What can happen to your product when seized

o  Learn what other countries require for food import

o  Review the proposed rules for food safety and quality during transportation processes

o  Learn how much food and what food is imported from different countries

o  Understand what the Imported Seafood Safety Program includes

o  PREDICT & OASIS Systems

o  Other resources available to help you.

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Controlling pests in food processing and foodservice

Food establishments continue to be a major source for pests due to the changes brought about in the means and ways by which food is produced and handled and in the ways of preparation techniques and eating habits. The pests in turn are sources for illness-causing microorganisms. The more knowledge about pest control at their disposal; the better it is for food processing and foodservice personnel, because this is essential for ensuring a safe food supply for consumers.

Pests such as cockroaches, houseflies, rats, mice, and birds are the main sources for foodborne illnesses. To bring about a clean and disease-free food supply chain, their entry and eradication from infiltration into food establishments has to be ensured. Tracking and preventing foodborne illness is among the first steps food establishments need to put in place to achieve this.

A webinar that is being organized by Compliance4All, a leading provider of professional trainings for all the areas of regulatory compliance, will show the ways by which do to this. Norman Marriott, who is a senior Consultant in the food industry, will be the speaker at this webinar. Participants can gain the full benefit of the speaker’s rich experience by registering for this webinar by logging on to

This webinar is valuable for food processing and foodservice personnel such as Foodservice Managers, Food Processing Supervisors, Workers, Food Business Owners, and Food Safety Professionals in helping gain knowledge of ways by which to implement pest control measures and thus ensure sanitary conditions for food establishments.

Controlling pests is important and useful for food establishments

Effective pest control practices are essential for protecting consumers from unhealthy food that can cause foodborne illness and economic losses to the food industry. Thorough educational information about how sanitary conditions for food establishments can be improved enhances the foodservice organization’s reputation, protects against foodborne illness, and increases sales and net profits of food establishments. When this is achieved; employees’ performance goes up, and with it, their morale. Highly energized and motivated employees enhance and improve customer satisfaction.

Norman will cover the following areas at this webinar:

o  Sanitary facility design

o  Description of pests found in food establishments

o  Pest prevention techniques

o  Pest eradication techniques.

Putting in place food processes that facilitate traceability and recall

The Food Safety Modernization Act (FSMA) has strengthened the FDA’s enforcement authority. The FDA now has the authority to not only mandate product recalls; the records and information they may request to see have increased as well. What has also gone up is the FDA’s documentation review authority.

Allergen mislabeling microbiological and foreign material contamination are the leading causes of Class I recalls. Given this fact, the need is for developing quality systems that result in good traceability and lessen the impact of a market withdrawal or even recall. Food organizations need to put in place a thorough traceability system that starts with the management team and includes the operators.

Putting a comprehensive system in place

This system should be a comprehensive one that must comprise everything from lot identification throughout the supply chain, to effectively reviewed recovery exercises. The teams in charge of these systems must be ready to quickly execute the plan in the event of an incident.

All this should not only streamline the traceability of the product and its documentation aspects; it should facilitate the ease with which a product recall is monitored and followed up, which will help bring down the cost of communication, product return and disposal. This has become all the more important and necessary with the federal government expected to put in additional funding aimed at allowing even greater sampling and inspection of products and facilities from the start of 2017.

Reducing recovery time for customers

Given that brand confidence takes a hit every time an alert gets issued; not having a well-oiled traceability and recall mechanism could mean increasing the recovery time for customer sales following a product recall and eventually, losing the customer.

All the nuts and bolts of putting a highly effective traceability system will be the topic of a highly useful webinar that is being organized by Compliance4All, a very accomplished provider of professional trainings for all the areas of regulatory compliance.

John Ryan, a Ph.D. who has been involved in the quality profession on an international basis in a variety of industries Quality Systems spanning the manufacturing, food, transportation and Internet industries over the past 30 years, will be the speaker at this webinar. To enroll for this webinar, register by logging on to

A comprehensive understanding of all the areas of traceability and recall

Traceability could consist of quite a variety of potential applications ranging from simple case level bar code systems to more sophisticated satellite systems that include sensors for explosives and bacteria. John will explain these, along with test data from a number of these systems that will be shown in cross country and trans-ocean applications. He will also explore other elements of traceability, such as farm, distribution center, blending operations, and pallet level vs. container and case level systems.

John will explain the requirements and techniques useful in the event of quality deviation investigations and potential FDA Recalls. All the associated important areas of information such as identification, classification and protocols, and the technologies that are used at various price levels for tracking and recall, will be covered.

More technological aspects, such as an integrated food safety system model that uses traceability, food safety and recall data to demonstrate how computer technology can be used to reduce the time to recall products and reduce the impact to human health, will be discussed. The model is based on the FDA FSMA concept for risk reduction and uses predictive modeling to point investigators in the right direction in the minimum time.

The following areas will be covered at this webinar:

o  Self-reporting, Trade and Consumer and Classes of Recalls

o  FSMA expanded authority to stop and seize

o  Product and Process Vicarious Liability

o  Traceability standards, controls and practices

o  Overlooked transportation issues

o  ISO 22005 traceability standards

o  Current trends and common issues

o  Lot Identification at the case, pallet and container levels

o  Recall Classifications.

Standardizing Transportation Procedures is Necessary to Control Food Safety and Quality

Building a standardized sanitary transportation system in compliance with the FSMA’s new Proposed Rules for the sanitary transportation of human and animal foods is included in the FDA’s FSMA hazard analysis risk-based preventive controls requirements for improved food safety during transportation processes. For this reason, food transporters need to have a clear understanding of these rules. The consequence of the inability to establish and keep required documentation is predictable: It makes food transporters liable to heavy fines and business closures.

This is why for any company that transports food or causes food to be transported, preventing food adulteration and preserving food quality by standardizing and controlling transportation processes is critical. Every company must have a consistent ability to meet customer and legal food safety transportation compliance requirements. Activities such as food container tracking, sanitation, temperature and humidity control and record keeping are becoming supply chain issues requiring increased scrutiny and attention across all company locations.

Learn how to do it

How a food transporting company can develop a general plan and procedures to standardize and control food quality and safety transportation processes so that it stays compliant with the regulations and escapes penalties will be the learning from a webinar that Compliance4All, a leading provider of professional trainings for all areas of regulatory compliance, will be organizing. At this webinar, the highly renowned Quality Systems professional, John Ryan, who has worked for over three decades in a variety of industries globally and owns Ryan Systems, will be the speaker. To derive the benefits of this highly educative course, just visit to register.

For food shippers, carriers and receivers, as well as for buyers, the journey in establishing the required supply chain controls begins with where to start and ends with meeting compliance requirements. In the end stage, compliance demonstrates and establishes a basis for meeting newly evolving requirements relating to FSMA food safety during transportation.

Standardization and measurement of processes

John will offer a clear understanding of how measurement of food transportation processes can provide important management information that helps control potential harm such as shelf life loss, food recalls, human illness and death. He will touch upon issues in food transportation like case, pallet and container technologies and system designs, and also explain Return on Investment (ROI) techniques along with actual data from a variety of shipments to show how a lack of management and control can cost more than the sanitation and traceability technologies would.

Another aspect of this course is that the speaker will review an understanding of suggested management, sanitation, temperature monitoring/traceability, hazard analysis, and training standards, which will help participants develop relatively simple procedures that are referred to in the shipper’s contract of carriage.

Attendees of this webinar will be able to:

o  Establish standardized company-wide food safety and quality in transportation

o  Gain a competitive advantage

o  Standardize processes across multiple plant locations

o  Reduce liability

o  Meet buyer and customer food transportation safety and quality requirements

o  Ensure retailers that transportation suppliers comply with food safety standards and quality and regulatory requirements

o  Lay out specific guidelines to impact basic business processes

o  Improve customer relationships

o  Meet FDA FSMA and international transportation food safety regulations

o  Satisfy food producer requirements for sanitation, temperature controls, and traceability

o  Increase exporting opportunities

o  Provide risk-based and preventive applications

o  Gain efficiencies through standardized solutions