The Food Safety Zone brings new resources to the frozen food industry

Listeria monocytogenes (L. mono) is a persistent foodborne pathogen. It can survive in cold temperatures and has a habit of thriving in niches in the food production environment, making it hard to eradicate.

To that end, the American Frozen Food Institute (AFFI) has unveiled a new food safety resource for the frozen food industry: The Food Safety Zone, an online information library with videos, checklists and other guides for topics including environmental monitoring, sanitation controls and more — related to L. mono and beyond.

“It takes many people to keep food safe,” said AFFI President and CEO Alison Bodor. “This comprehensive resource allows the manufacturing sector to search for, access and incorporate food safety practices created by food safety professionals for food safety professionals.”

The resource is the culmination of two years of work of AFFI’s Food Safety Working Group, a team of more than 70 frozen food industry experts. One of these experts is Neogen’s Product Manager for Pathogens George Nagle, who served as a team member in bringing together the most recent best practices and technology advances for environmental monitoring.

“The efforts by AFFI and the working teams to bring this material together has been an incredible collaboration,” Nagle said. “The fruits of this labor will truly help the industry by sharing important best practices from some of the industry’s leading producers and food safety authorities. We’re excited to support the AFFI in this enormous project and other events like webinars and podcasts.”

AFFI announced the website at the 2019 AFFI Frozen Food Convention, which was attended by about 1,500 frozen food industry representatives.  At the event, AFFI also kicked off its inaugural Food Safety Leadership Conference that includes a series of educational workshops focusing specifically on Listeria control programs. Throughout the year AFFI plans to host additional Listeria-focused educational webinars and training programs.

“This level of education will lead to a food safety culture that empowers employees to make critical food safety decisions,” Bodor said, “and take preventive actions that reduce the odds of their facilities becoming a recall statistic.”

 

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