Lone Jespersen, Ph.D.,
has joined the Editorial Ad-
visory Board of Food Safety
Magazine. Lone is a principal
at Cultivate, an organization
cultural effectiveness. She
has significant experience
with food manufacturing,
having previously spent 11
years with Maple Leaf Foods.
Following the tragic event
in 2008 when contaminated
Maple Leaf products claimed
23 Canadian lives, Lone led
the execution of Maple Leaf
Foods’ food safety strategy
and its operations learning
Prior to that, Lone worked
for Woodbridge Foam as
the engineering and operations manager responsible
for the safety and quality of
automobile safety products.
Lone holds a master’s degree
in mechanical engineering
from Syd Dansk University,
Denmark, a master’s of food
science from the University
of Guelph, Ontario, Canada,
and a Ph.D. on culture-enabled food safety
from the University of
Guelph. Lone currently
serves as chair of the
Global Food Safety
Working Group on Food
Safety Culture, which is
dedicated to food safety culture from farm to fork.
USDA Proposes New Rule for Hog Slaughter Plants
The U.S. Department of Agriculture (USDA) announced the proposal of a new rule—the
New Swine Slaughter Inspection System (NSIS)—that would overhaul current legislation for
meat inspection at pork processing plants.
If NSIS goes into effect, the proposed rule would
permit hog slaughtering plant to choose whether or
not they participate in a new inspection system—one
that is more efficient and modernized. NSIS would
require plant workers to recognize and ultimately
remove any carcasses deemed unfit as they come
down the processing line. These plants that opt in to
the new system would be exempt from having to abide by the maximum line speed requirement, currently set at 1,106 hogs per hour.
One issue at hand is the reduced presence of USDA inspectors at plants that opt in to
NSIS. Less oversight will leave hog slaughtering plants to govern themselves, which could
lead to a number of safety issues without consistent federal guidance in place anymore.
A pilot program has already been in place with a small number of hog plants participating. However, reports claim that the program’s effectiveness is still unknown because USDA
inspectors were not consistently present to document safety changes or trends at those
participating plants. USDA, however, has said that worker safety did improve during the pilot
program based on data gathered between 2002 and 2015.
“There is no single technology or process to address the problem of foodborne illness, but
when we focus our inspections on food safety-related tasks, we better protect American families,” says Carmen Rottenberg, USDA’s acting deputy undersecretary for food safety.
New FDA Resource Focuses on the FSMA Collaborative
In an effort to educate the industry about the U.S. Food and Drug Administration (FDA)’s
Food Safety Modernization Act (FSMA), the agency has put together a new web page that focuses on the FSMA Collaborative Training Forum. The forum provides a space for dialogue,
information sharing, alignment and collaboration for everyone providing training to those in
the food industry who must comply with FSMA.
The forum is funded by FDA and the U.S. Department of Agriculture. The network consists
of public and private partners in state, federal, tribal and international governments, industry
and academia. Forum members coordinate and implement training on FSMA principles, prac-
tices and processes, and provide technical assistance to help food producers understand, navi-
gate and comply with the rules.
Forum members are uniquely positioned within the broad
network of U.S. domestic and foreign food producers and
domestic importers to understand FSMA and the intent
of its rules, as well as the “on the ground” realities for
food industry members.
Four times a year, forum members meet to share
information about their programs, provide updates
about the work and discuss issues of common concern.
FDA’s new web page contains information
about FSMA training alliances, national and re-
gional coordination centers, outreach and training
for local and tribal producers, how to work with state
partners and global training. See all this information
and more at FDA.gov.