First introduced in 1969 and revised in 1986, Food and Drug Administration (FDA) current good manufacturing practice regulations are now in the midst of a new modernization initiative. While final regulations have not been released, some significant modernization opportunities are likely to affect food manufacturers in the future. Some of these are highlighted in a 2005 white paper published by the FDA, including requirements for training of supervisors and workers, written allergen control plans where food allergens are present, written environmental pathogen control plans where needed, written sanitation procedures for all food contact equipment and food contact surfaces, and time-temperature dynamics for refrigerated and hot food storage. A panel of subject matter experts and manufacturers will share their insights on these and other modernization opportunities and the potential impact this initiative may have on food manufacturing at the Grocery Manufacturers Association Manufacturing Excellence Conference co-located with Pack Expo on Nov. 1 and 2 at McCormick Place in Chicago.
- Craig Henry, director of AERS Deloitte & Touche LLP: Henry is one of the leaders of Deloitte’s global effort for food and product safety that enhance supply chain integrity and visibility as well as integrates risk and compliance approaches. Prior to joining Deloitte, Henry served as senior vice president in the scientific and regulatory affairs department of the GMA and as the executive director of the GMA Science and Education Foundation. Henry currently serves as a co-chairperson for the federal Food and Agricultural Sector Coordinating Council representing the private sector of the food industry. He also serves on the National Advisory Committee on meat and poultry inspection.
- Faye J. Feldstein, former of director of food defense and emergency response for the FDA: Feldstein has a solid foundation in food safety, microbiology and food defense, gained during her career in industry, and state and federal regulatory agencies. Most recently, her career has been highlighted by a 10-year tenure at the FDA, Center for Food Safety and Applied Nutrition, where she was the director of the agency’s Office of Food Defense and Emergency Response. In that capacity, she was engaged in the policy making and implementation of the agency’s efforts related to the Reportable Food Registry, traceability, recalls, food defense and outbreak investigations in coordination with state and local regulators and the affected industry. Additionally, she served as the agency’s representative to the boards of directors of the Conference for Food Protection and the National Conference on Interstate Milk Shipments. She supervised the development and publication of the 2005 FDA Food Code, a model food code for retail and foodservice facilities. Prior to her career at the FDA, she was vice president for food safety at W.R. Grace and Co. and was the director of the Environmental Microbiology Laboratories of the Maryland State Department of Health and Mental Hygiene.