MAGAZINE OF THE NORTHERN CALIFORNIA … of the northern california institute of food technologists...

MAGAZINE OF THE NORTHERN CAL IFORNIA INST ITUTE OF FOOD TECHNOLOGISTS

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J U LY | A U G U S T | S E P T E M B E R 2 0 1 3

Erin Evers: NCIFT Member of the Year 2013!Erin Evers was recognized as

NCIFT Member of the Year 2013 amid applause of more than 80 attendees of Barb Stuckey’s “Taste What You’re Missing” presentation held May 7th before NCIFT’s Suppliers’ Night Expo in Pleasanton. Always cheerful and enthusiastic, over the past year and half, Erin has taken on a larger leadership role with NCIFT by helping with Constant Contact postings and starting up a new social networking group called New Professionals. NCIFT New Professionals are a community of recent graduates or individuals with fewer than 10 years in the food science profession. The community is intended to connect new professionals with the people and resources they need to grow. It’s a great way to meet peers, make friends, and learn more

about the field!Recent New Professionals get-

togethers include a no-host cocktail party at the Elephant Bar in Dublin,

a liquor tasting and tour of St. George’s Distillery overlooking the Bay in Alameda, and a student-led tour of the Robert Mondavi Institute (RMI) at UC Davis along with a four- member panel discussion. The panel, manned by New

Professionals, talked about their jobs, responsibilities and what they liked about their various positions.

As a UC Davis alum, and CFS (Certified Food Scientist), Erin has a passion for food and food science, which she combines with 14 years of product development experience at MLO Products, Nancy’s Specialty Foods/Heinz Foods and Chef K.

Erin Evers

Congratulations! The Northern California Section IFT has been recognized as a 2012-2013 Section of Excellence. This recognition symbolizes our section’s commitment to IFT, our section members, and the food science and technology profession.

The Northern California Section IFT is a vibrant community of dedicated professionals that embody the spirit of IFT. The events we hold throughout the year, our exemplary volunteers, our dedication to students, and our excellence in leadership demonstrate our ongoing devotion to ensuring that our section will flourish for years to come.

In order to be recognized as an IFT Section of Excellence, the section must meet or exceed several criteria. They include the following: the section Annual Report and Financial Report are submitted by the deadline, membership exhibits stability or

NCIFT – Section of Excellence

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Important Membership Information

We are happy to let you know that our local section was asked to participate in a pilot program being implemented by IFT. By now you should have received an e-mail from IFT with the subject line, “Important Information About IFT Section Membership.” We hope you’ve had a chance to read it.

Our involvement will support the formation of a more cohesive IFT and assist in streamlining many of the activities that all of the 53 IFT sections are currently engaged in. Simply put, we will all be IFT members. This means you will have access to all that IFT offers at the global level and within our region.

The intent of the pilot program is to develop systems and processes to support a globally consistent and locally relevant membership experience. As a section, we volunteered to participate for the following reasons:• IFTwillprovideassistanceingeneral

membership information (all new membership applications and renewals will be processed by IFT with all section dues coming back to our section).

• Webelievethatourinvolvementwillprovide value to the process and give us a voice in determining what sections will look like in the future.

• IFTwillbeworkingdirectlywithourleadership to help us meet our top membership objectives and targeting growth opportunities specific to our region.

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2J U LY | A U G U S T | S E P T E M B E R 2 0 1 3 www.ncift.org

Officers of NCIFT and Subsections *Information UPDATED as of 4/15/13

Northern California Regional SectionCHAIR: Earl Weak Consulting925-462-5570 [email protected]

CHAIR-ELECT: John Ashby California Natural Products209-483-1283 [email protected]

PAST CHAIR: Carol Cooper UC Davis (retired)916-684-2887 [email protected]

SECRETARY: Scott MacAdams925-956-4625 [email protected]

TREASURER: Darrin Cohune Pacific Coast Chemicals510-508-2329 [email protected]

MEMBERSHIP SECRETARY: Russ Nishikawa, SPI Group916-716-2348 [email protected]

Members-at-Large (2011-2013) Pam Vaillancourt, Tate and Lyle206-510-0440 [email protected]

Andy McSunas, Safeway, Inc.925-469-7606 [email protected]

Members-at-Large (2012-2014)Zachary S. Wochok, Ph.D., Wochok Group, LLC530-668-5003 [email protected]

Lisa Rosenberg, Safeway, Inc.925-951-4242 [email protected]

Nominating Committee (2011-2013) Vidya Ananth, Clorox 925-425-6252 [email protected]

Michael Frediani The National Food Laboratory925-556-4839 [email protected]

Nominating Committee (2011-2013)Brad Olson925-451-5409 [email protected]

Nominating Committee (2012-2014)Gary Boell, Innova [email protected]

Steve Nagorski, David Michael & Co., Inc.925-212-0619 [email protected]

Rachel Zemser, The Intrepid Culinologist650-678-0997 [email protected]

Committee ChairsPROGRAM CHAIR: John Ashby 209-858-2525 x224 john.ashby@ cnp.com

FINANCE COMMITTEE CHAIR: Open

SUPPLIERS’ NIGHT CHAIR: Stacey Hawley, Flavor Producers 415-971-3587 [email protected]

GRANTS COMMITTEE CHAIR: Dale Olds, The National Food Lab 925-336-0896 [email protected]

NEW PROFESSIONALS GROUP CHAIR: Erin Evers, SPI Group 510-351-8012 [email protected]

Golf Classic & Awards DinnerCO-CHAIRS & TOURNAMENT DIRECTORS:Martin Potnick [email protected]@aol.com

Dave [email protected]

Student Representatives UC DAVIS: Daniel Vovchuk (undergraduate student rep) [email protected]

UC DAVIS: John Frelka (graduate student rep) [email protected]

Student RepresentativesCSU SAN JOSE STATE: Raquel Ting [email protected]

CSU FRESNO: Adam Brown [email protected]

Central Valley SubsectionCONTACT: Susan Spafford-England, Taylor Farms209-830-3184 x284 [email protected]

San Joaquin Valley SubsectionCHAIR: Trisha Fraizer, Brenntag 559-515-1652 [email protected]

PAST CHAIR: Quinn Zweigle National Raisin Company559-352-8644 [email protected]

GOLF TOURNAMENT CHAIR: Scott Nichols E.T. Horn559-438-6444 [email protected]

SECRETARY: Ly Rendon, Lyons Magnus Inc. 559-233-7231 [email protected]

MEMBERS-AT-LARGE: Gary H. Jue Valley Fig Growers 559-237-8895 [email protected]

Erin Dormedy, CSU Fresno 559-278-8321 [email protected]

Other Important ContactsNEWSLETTER EDITOR: Carol Cooper UC Davis (retired)916-684-2887 [email protected]

JOB LISTINGS: Steve Nagorski, David Michael & Company 925-212-0619 [email protected]

SUPPLIERS’ NIGHT ExPO COORDINATOR & MEMBERSHIP RECORDS: Imelda Vasquez NCIFT Office at Marketing Designs 650-802-0888 [email protected]

(continued)(continued)

This background prepared Erin well for her present career as Technical Sales Manager for SPI Group, a Western States specialty ingredient distributor headquartered in San Leandro. In only two years, Erin has changed the way SPI Group communicates product information to their clients by updating Internet blogging, technical seminars and making SPI more visible and supportive to their customers. An

amazing quality about Erin is that her customers, former classmates and co-workers are always left with the same positive impression whenever they re-engage with her, leading to an ever-growing professional and personal network!

Erin is married and lives in her hometown, Fremont, CA and has two sisters. She loves fine dining, travel, volunteering and enjoys quality time with her two nieces.

Member of the Year continued from front page

3 J U LY | A U G U S T | S E P T E M B E R 2 0 1 3www.ncift.org

HORNBLOWER EDITORIAL POLICYOpinions expressed by the editors or contributors to The

Hornblower do not necessarily reflect the official position of the Section. The publisher reserves the right to edit or reject any copy that is submitted.

SUBSCRIPTIONS are $15 per year and include NCIFT Membership. Please send to NCIFT, 850 Old County Road, Belmont, CA 94002.

HORNBLOWER ADvERTISEMENT POLICYContinuous, year-round advertising is available to our suppliers

through The Hornblower Classified Ads posted to www.ift.org/sections/ncift/hornblowerads.pdf, as well as placement in all four hard copy issues of The Hornblower including an Annual Membership Directory mailed to members quarterly.

As noted below, special rates are available for ads to run one-time-only in any single quarterly issue. You may submit completed ad copy electronically. If you provide a rough draft, the publisher will create, design and typeset an ad for you at a very reasonable rate.

ADvERTISING RATES PER YEAR: Full Page ................... $1,300 1/4 Page ........................$475 1/2 Page ....................... $750 Business Card ................$350ADvERTISING RATES PER SINGLE ISSUE: Full Page ...................... $350 1/4 Page ........................$150 1/2 Page ....................... $200 Business Card ................$120

DEADLINES FOR CONTRIBUTORS, ADvERTISERS AND ANNOUNCEMENTS:

Issue Deadline October/November/December ..............August 30, 2013 January/February/March .........................November 27, 2013

TO PLACE AN AD, CONTACT:Business Manager – Imelda vasquezNCIFT Office at Marketing Designs, 850 Old County Road, Belmont, CA 94002; Phone: 650-802-0888; Fax: 650-802-0188Email: [email protected]

The Hornblower (USPS 257-140) is the official publication of the Northern California Section of IFT, a nonprofit organization, and is published quarterly. Postage is paid at Belmont, CA.

POSTMASTER: Send address changes to: THE HORNBLOWER, c/o NCIFT, 850 Old County Road, Belmont, CA 94002

EDITOR:Carol Cooper 916.684.2887

CAMPUS CORRESPONDENTS:

UC DAVIS: Tiffany Johnson 530.754.8368 [email protected] Fresno: Erin Dormedy 559.278.8321 [email protected] San Jose: Lucy McProud 408.924.3103 lucy.mcproud.sjsu.edu

DESIGN, PRINTING & BUSINESS MANAGERMarketing Designs 650.802.0888

Summer is here, and I hope we are all geared up to enjoy it or at least part of it. I know we are. We are off on a road-trip, first to Idaho and Montana to visit relatives, then to Chicago for IFT, then to Texas to visit the children and grandchildren and then home. I hope it is more relaxing than it sounds.

I hope to see many of you at IFT. For the last two years we have won an award for having the highest percentage of members attend the annual meeting.

We have a full issue of the Hornblower. First, Erin Evers is being honored as Member of the Year and NCIFT is being recognized as a 2012-2013 Section of Excellence. Good work everyone!

We also have three members being recognized as 50-year members – Donald A. Corlett, Jr., Howard G. Schutz and Ken E. Stevenson. We thank them for their many years of service to both IFT and NCIFT.

Bruce Ferree has contributed two articles to this issue: one on assuring that education of the employees takes place after the initial training (page 5) and the other on the highly successful FDA training sessions on building a food defense plan to prevent intentional contamination on food (page 8). These point out the importance of continuing education in our lives.

Other articles include information on the recent Supplier’s Night and Golf Outing , the New Professionals Group, and a note from the student club at San Jose State.

And to conclude, please see the information on the new Unified Membership with NCIFT and IFT. If you have any questions about this please let us know.

Have a great summer!

From The Editor’s Desk by Carol Cooper

MAGAZINE OF THE NORTHERN CALIFORNIA INSTITUTE OF FOOD TECHNOLOGISTS

Carol Cooper, Hornblower Editor, Past Chair of NCIFT, UC Davis (retired).

growth, at least three meetings are held in the year, the section website/newsletter is up-to-date, and the section demonstrates their commitment to future generations of food scientists and their community.

The Northern California Section IFT is one of only a few sections being honored as a Section of Excellence.

The Northern California Section IFT’s success would not be possible without the hard work and long hours put in by all of our section’s volunteer leaders. Keep up the good work!

NCIFT – Section of Excellencecontinued from front page


Chair’s Message from Earl Weak

This is my last message as NCIFT chair. I want to thank all those people who helped make this past year a success. I would like to thank all those elected to NCIFT jobs for their service. I greatly appreciate the outstanding contributions of Stacey Hawley for her work on the NCIFT symposium and Suppliers’ Night and Dave Sholty and Martin Potnick for putting together a successful golf outing. Special thanks go to Bruce Ferree for the two workshops on food safety. I would also like to thank Russ Nishikawa for his help with the food safety programs and his many other contributions.

Major changes for our section occurred this year. The NCIFT website was revised with a new look and format. The New Professionals Group was launched by Erin Evers. NCIFT became a pilot section to test the new unified membership program. This resulted in an increased membership for our section.

New programs start in June with the Young Professional Group meeting on June 26. National IFT in Chicago is scheduled for July 14-16. The Food Nanoscience Conference will be held in Chicago July 12-13. The Chicago meeting promises to be a very informative meeting for food technologists and those working in the food industry.

The new NCIFT team will start this fall under the direction of chair John Ashby and chair elect Martin Potnick. I am sure they will welcome your ideas for programs. The nominating committee will be looking for new people to fill NCIFT jobs. If you want to become more involved with our organization this is a great time to volunteer your services.

My wife and I just returned from a vacation to England. The trip started in London where we were able to visit both Chambers of Parliament. When traveling I always enjoy tasting new foods and learning about food processing in that country. In Cornwall, I tasted clotted cream ice cream and a pasty. The pasty is a baked crust that holds meat, cheese and other fillings.

Miners in the area took a pasty with them for lunch in the tin or copper mine. Miners would hold the pasty by the crimped crust and eat the large filled part. Since their hands were dirty from mining, the crust was discarded. Wales, Land of Castles, was next. We stayed at a B&B during our travels. The English breakfast became a Cornish breakfast in Cornwall and a Welsh breakfast in Wales. In general these breakfasts were eggs, bacon

(ham), sausages, cooked beans, mushrooms, cooked tomato and potatoes if you ask for them.

As a retired chair of NCIFT I will continue to volunteer when needed. I will continue to work with NCIFT’S Science Fair Program. If you are interested in being a judge at a science fair in 2014 let me know ([email protected]).

All the best, Earl Weak

Earl Weak is the 2012-2013 NCIFT Chair and has been an active member since 1975.

by Maira Nunez

As I walked across the stage in May, I realized how the past four years at San Jose State University fundamentally enhanced my interest in food science. Our small program, which consists of a close-knit group of students and our wise, thoughtful faculty, provided my peers and me with a sense of support towards meeting our goals in the food industry. This year, our Nutrition and Food Science Club members held bake sales for convocation, awarded students with scholarships to attend CDA and IFT meetings, managed the Smart Cart (healthy snacks sold on campus), and invited professional speakers to give students insight into the

News from San Jose State Nutrition and Food Science Clubopportunities available in nutrition, food science, and packaging.

As IFT student representative for my university for the past two years, I have learned tremendously about leadership, responsibility, and team work. I have attended the 2012 and 2013 NCIFT Suppliers’ Expo and, with a grant from the NCIFT, I was able to attend the 2012 IFT Annual Meeting in Las Vegas. Additionally, this past semester we have entered a few food competitions including the Disney IFTSA Product Development Competition. Although we did not win, we did obtain a distinct point of view on the immense patience, creativity, cooperation, and dedication needed to develop a product.

For the upcoming IFT repre-sentatives, I wish you luck and I can assure you that being involved with the NCIFT and the IFT will be a meaningful and unforgettable experience that will introduce you to a distinguished food science community.

Maira is a recent graduate from San Jose State University in Nutritional Science concentration in Food Science and Technology with a minor in chemistry. She has been

IFT Student Representative for SJSU for two years and an officer for the Nutrition and Food Science Club.

Maira Nunez


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by Erin EversWhat questions are you thinking about when you drink

beer? Are you wondering where the beer came from? When it was made? And what community you support by buying the beer? These are the questions that the staff at Linden Street Brewery are focusing on as they brew their craft brews.

The NCIFT young professionals thank the staff at Linden Street Brewery in Oakland for hosting our recent event! I loved the brewery location as soon as I drove up – an historic 1890s

brick warehouse in the Port of Oakland! The architecture, the original wooden floors – gorgeous! We had a lovely tour from Andrew Ritter, head brewer at Linden Street. He told us about the rich brewing history in Oakland, and about how their beers are brewed in tribute to styles and brewing methods that originated in the Bay Area during the Gold Rush days. Andrew was knowledgeable and passionate about his product and his job

– very inspiring and he answered all of our food science and food technology-type questions.

We enjoyed samples of all their beers, but the Black Lager was my favorite. A wood-fired pizza truck on site completed

New Professionals Event – Brewery Tour

Erin Evers

the evening – pizza and beer, great combination! I was happy to have attendees from a variety of local food companies, and always welcome new professionals who come to an event for the first time!

About New Professionals: New Professionals are recent graduates or food science professionals with less than 10 years in the food science profession.

Erin is a Certified Food Scientist and Technical Sales Manager at SPI Group. She provides ingredients such as protein, lecithin, and other functional ingredients. She’s passionate about food and food science, and is always working on the next NCIFT New Professionals event! Follow her on Twitter @foodsciencegal

by Bruce Ferree

I had planned to write an article about training programs and all the elements that are needed within that program, but changed my mind. Training is only part of the program, and I think if you’re reading this far in the magazine, you already know the elements of a training program. You know that you have to have a plan to train – it’s required by regulation and GFSI. You have to include all the appropriate elements like GMPs, pest control, sanitation, HACCP, and individual work skills. You know you must have some sort of proof that you conducted the training (SQFI calls it the ‘“Training Skills Register”). To me, all this is the easy part – set up a program, then execute it. The hard part is making sure the training has sunk in – that there was education that truly took place. So I’ve decided to dedicate this article to education instead.

So what is the difference between training and education? Dictionary.com

From the Plant Floor Employing Active Training that Results in Education(one of my favorite websites) defines training as: “intended for use during an introductory, learning, or transitional period.” Education is defined as: “the result produced by instruction, training, or study.” From this, it’s fairly easy to see that one is the action, the other is the result.

As quality professionals and operational leaders, we complete the action – we train. But how much effort do we expend checking the result? How do you check the result of training? How can we successfully assure that the action resulted in education and that the education is applied? I believe there are several ways to assure that education took place. These include goals, metrics, active involvement, and trainee interaction after the training.

Have a training goal. Tell the trainees what they are expected to learn and have a rubric to measure it. The expectation should not be simple, it should be full of depth. I prefer to have the trainees know that more is expected than less. For example, instead of setting a goal

as being: “Know the major allergens in the U.S.” Set an expectation such as: “Demonstrate in your work area how you know what ingredients are allergens and discuss how you prevent cross contamination between materials.” This ensures the trainees know that they can’t simply recite the training and pass a quiz immediately after the training. They truly have to “get it”; they will need to be able to show in their work that they know and apply the steps needed to ensure safe food.

Set metrics for the operations team that prove how the training results in improved performance. Create the measures, and then keep the results in front of the appropriate teams. Everyone typically wants to see improved performance. Getting management buy-in to these measures is important as well. Some measures of successful application of training could be:• Scoreoncertificationaudits


by Stacey Hawley

The Northern California Suppliers’ Night 2013 was our best in years –

more suppliers, more visitors and a filled-to-capacity Symposium. A formulation for success!

The afternoon began with a presentation by Barb Stuckey, Executive VP, Sales & Marketing at MATTSON. During the “Taste What You’re Missing” symposium, Barb took the 125 attendees through an interactive taste experience that may have changed the way they think about food. A

SuccessTA S T E O F

Suppliers’ Night 2013

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big thanks to Barb Stuckey for her continued support of NCIFT. It was a delight to have her on our line up this year. Learn more at www.barbstuckey.com.

We now head across to Building A for the Suppliers’ Expo where over 200 vendors awaited to share their products and services with attendees. We had an impressive variety of ingredients and services for our attendees to peruse including many new exhibitors this year. Standouts for 2013 included offerings in organics and food safety. Clearly we can see from our show of 210 exhibitors what’s HOT in the industry.

The evening finished off with the Supplier Sponsored Happy Hour right in the middle of the Expo floor! Networking is an important part of any industry. We are lucky to have so many suppliers willing to sponsor this great networking opportunity. Many thanks to 3M Food Safety, Advanced Biotech, Aemtek, Autocrat Natural Ingredients, Barry Callebaut, Blommer Chocolate, California Olive Ranch, Chesapeake Spice Company, Commercial Creamery, Co., Creative Food Ingredients, Custom Ingredients, Inc., Edlong Dairy Flavors, Flavor Producers, Fruitsmart, Global Argi Trade Corporation, Gold Coast Ingredients, Guittard Chocolate Company, Horn, Innova Flavors, JMH International, Newly Weds Foods, OC Flavors, Inc., Pacific Coast Chemicals, Penford Food Ingredients, Richardson Oilseed Limited, Saroni/JM Swank, Silliker, SPI Group, Symrise, Inc., TIC Gums, Inc., SunOpta.

Thanks to Imelda Vasquez and the Marketing Designs’ team for their hard work. Imelda’s tireless preparation helped to make for a seamless day. The Suppliers’ Night and Symposium is also fueled by its many volunteers. Thanks go out to Anna Caroselli, Fateheh Mirabedi, Enas Al-Tamimi, Tracy Jordan, Kathleen Phi, Erin Evers, Russ Nishikawa, Earl Weak, Brad Olsen, Carol Cooper, Susan England, Darrin Cohune and the students from UC Davis and SJ State.

Be sure to check out the NCIFT website for all coming events, including Suppliers’ Night 2014: www.ncift.org.

Scenes from the 2013 Golf Classic

Stacey Hawley is the NCIFT Suppliers’ Night Chair and the Technical Sales Manager for Flavor Producers, a custom manufacturer of fruit and sweet flavors. She can be reached at [email protected]


• Score on internal audits (GMP auditscan be scored)

• Numberofholdincidents• Amountofreworkcreated• Number of issues noted on internal

auditsThe goals would, of course, be

increasingly higher numbers on the first two and lower numbers on the last three.

Include active involvement. Think back to some of the trainings/seminars you have attended – what have the good instructors done to ensure you learned what was trained and that you could apply it? Have you tried role-playing? Put the trainee in a position where she gets to make the decisions and see how she does. How about providing an assignment? Give the trainees a quick project that will provide an opportunity to show that they can apply what was trained. Think back to your algebra homework. You had homework every night to ensure the concept was understood and could be applied – right? This can be done at work too.

Post-training Interaction. Finally, training and education don’t have to stop just because the session is finished. Rather, there are things you can do on the plant floor to assure training resulted in education. In the midst of an issue, gather the trainees and ask them to apply what they were trained on. For example, if you have a CCP failure, gather your team and ask them what the protocol is, then ask them to make the decisions of what to do. This assures that they can remember and apply what was taught, and it also builds your team so that you can take a vacation day and know that things will go well. There are many other such examples of implementing this team building, and I have found it to be tremendously helpful in assuring the team knows the material on which they were trained.

Additionally, the bottom line for education is routine discussion of the training with employees. To ensure that trainees understand and apply what was taught, we have to be diligent,

and we have to follow up. We cannot interview employees with simple “yes/no” questions. We must ask better questions; questions that lead them to demonstrate their education. Ask questions like: What would your actions be if… ? What is the procedure when this happens…? How would you react to this problem…?

If we have high expectations, both written and provided with the training; then follow up with metrics to measure success, opportunity for the trainees to apply what they were taught, and routinely ask conversational open-ended questions – I believe we’ll know if the action of training had the desired result: education.

This article is reprinted with permission from Quality Assurance & Food Safety (QA) magazine; (Bruce Ferree, Employing Active Training Results in Education, May-June, 2013, page 58). For more articles or subscription, visit www.qualityassurancemag.com

From the Plant Floor continued from page 5

• Wehaveagreatsection!Wethinkwecanhelptheprocess and would like to inspire future members to learn about sections, their benefits, and get them involved at the local level to improve their own skills and represent their companies. If you are new to the section, be on the lookout for

more information on how to make the most of your local membership benefits. If you are new to IFT, watch your e-mail for more information on how to make the most of

your membership at the global level.I am certain that you will enjoy all of the benefits

associated with being a member of IFT and of the Northern California Section. I encourage you to take advantage of the many resources at your disposal.

Since NCIFT is one of the pilot sections for the new program, we will have a major role in the final form.

Sincerely,Earl Weak, NCIFT Chair

Important Membership Information continued from front page

continued on facing page

FDA Training: New “Food Defense Plan Builder”by Bruce Ferree

May 28 and May 30 were exciting days for food safety practitioners in northern California. The FDA came to Pleasanton and Fresno along with their program developers to present training in food defense and how to use their recently released Food Defense Plan Builder tool. Over 175 industry, regulatory, consultants and academic members of the local food industry received this training. The audience included many quality managers, compliance/regulatory, quality

control and quality assurance, purchasing and HR managers and workers who have responsibility for food defense. Corporate staff from a company in Colorado also attended when their corporate office heard there was training taking place.

After a review of what food defense is with some of the recent events that are considered gaps in the system and some tools available from FDA, the class explored the new tool. For those who may not know, food defense is not the same as food safety or food security. Food security is having enough food to feed

the population, food safety is preventing accidental contamination of the food, and food defense is preventing intentional contamination of the food. Intentional contamination of food can come from many sources including terrorist groups, disgruntled employees, counterfeiting and diversion of product, as well as economic adulteration of product.

As the tool was opened and downloaded (FREE!) from the FDA website, our trainers taught us how it works. The tool simplifies the development of a


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FDA database of mitigation strategies so users can select from a list of suggested mitigation strategies and pull the data into their plan.

Attendees started the day with attitudes showing their displeasure with having to develop a plan or not knowing how to develop a plan. At the end of the day, everyone was excited about Food Defense and had tools at their disposal to

make developing their plants’ food defense plan easy. Many of the comments I heard were that this new tool is great, easy to use, makes building a plants’ food defense plan easy. I also heard that it is great that it references the FDA work and allows users to ‘pull that data’ into their plan. Everyone thought one of the best elements of the program is that, even though it is from the

continued on back page


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Fructose - Tate & LyleAll Granulations

Maltodextrins - Tate & LyleAll D.E.’s and Granulations

Monosodium GlutamateAll Granulations

Phosphates - InnophosFood Grade PhosphatesAll Granulations

Polydextrose - Tate & LyleSta-Lite IIISta-Lite 370 (liquid)

Preservatives - Domestic, ImportedCalcium PropinatePotassium SorbateSodium BenzoateSorbic Acid

Salt - Morton SaltAll Types and Granulations

Sodium Bicarbinate - U.S.P.All Types and Granulations

Solution Sets - Tate & LyleCerealCrackerDairyEggYogurt

Sorbitol - A.D.M.Crystalline and Liquid

Soy Products - Legacy FoodsSoy Protein ConcentrateTextured Soy Flour

Starches - Tate & Lyle, AvebeWaxy MaizeDentPFPPotatoTapioca

Sugar - Beet or CaneAll Types and Granulations

Quality IngredientsServing the Food, Beverage & Nutraceutical Industries for Over 40 Years

ethical sustainable ingredients for the world

West Coast Distributor to the Food and Beverage industries for over 40 years

ADM HAWKINS, INC. AIC ICL PERFORMANCE PRODUCTS

ARIAKE USA, INC. IMERYS AMERICAN CASEIN COMPANY INGREDION

AROMATIC IVANHOE BORREGAARD ITP ORISIL BUNGE FOODS JUNGBUNZLAUER

CARGILL J.W. HANSON CAROLINA COTTON KEY FOOD INGREDIENTS CHURCH & DWIGHT LAKE STATES

CITGO LONZA CLEANSWEET MANTROSE

CONAGRA FOODS NORIT AMERICAS CREAFILL NUTRI-PEA LIMITED

DICALITE MINERALS P.L. THOMAS EMERY SOLVAY

FILTROX SHINETSU FLAVORCHEM TRIPPER, INC.

Pacific Coast Chemicals

Headquarters: 2424 Fourth Street, Berkeley, CA 94710 Offices and Warehouses Na�onwide

(510) 549-3535 (800) 348-1579 www.pcchem.com

ethical sustainable ingredients for the world

West Coast Distributor to the Food and Beverage industries for over 40 years

ADM HAWKINS, INC. AIC ICL PERFORMANCE PRODUCTS

ARIAKE USA, INC. IMERYS AMERICAN CASEIN COMPANY INGREDION

AROMATIC IVANHOE BORREGAARD ITP ORISIL BUNGE FOODS JUNGBUNZLAUER

CARGILL J.W. HANSON CAROLINA COTTON KEY FOOD INGREDIENTS CHURCH & DWIGHT LAKE STATES

CITGO LONZA CLEANSWEET MANTROSE

CONAGRA FOODS NORIT AMERICAS CREAFILL NUTRI-PEA LIMITED

DICALITE MINERALS P.L. THOMAS EMERY SOLVAY

FILTROX SHINETSU FLAVORCHEM TRIPPER, INC.

Pacific Coast Chemicals

Headquarters: 2424 Fourth Street, Berkeley, CA 94710 Offices and Warehouses Na�onwide

(510) 549-3535 (800) 348-1579 www.pcchem.com


Client: SupHerb FarmsPub: NC IFT Size: 7.5 x 4.75 Created: Feb 2010Contact: Armstrong Associates707 527-8511

Ready-to-Use Fresh Flavor

Lemon Grass andGinger. Exotic �avors

in unexpected places.

Awaken your creations with the natural fresh taste of SupHerb Farms fresh frozen culinary herbs, specialty vegetables, pastes, purées and blends.

Always available, always on-trend.

Represented by:

Boyd Brokerage(925) 455-0491 www.boydbrokerage.com

Chocolate Ginger Cupcake withLemon Grass Butter Cream Frosting

National Food Ingredient Distributor


WESTCO CHEMICALS INC.FOOD & PHARMACEUTICAL INGREDIENTSAntifoamsAmmonium BicarbonateAscorbic AcidCalcium LactateCalcium PropionateCitric AcidCMCCorn StarchDextroseGelatinGlucono Delta LactoneGlycerin

Guar GumMagnesium CarbonateMaltodextrinsMonosodium GlutamatepHasePotassium ChloridePotassium SorbateSesame SeedSodium Acid PyrophosphateSodium BenzoateXanthan Gum

B. K. Giulini PhosphatesTexturized Soy Protein Concentrates

Contact our Sales Office:12551-61 Saticoy Street SouthNorth Hollywood, CA 91605

Tel: (818) 255-3655Fax: (818) 255-3650

A BALANCED APPROACH TO QUALITY GENERAL INGREDIENTS

When food acids are needed, we have the right pH.

CITRIC ACIDFUMARIC ACID

LACTIC ACIDMALIC ACID

TARTARIC ACIDASCORBIC ACID

CALL 1-800-479-0997929 Bransten RoadSan Carlos, CA 94070

Paul V. loskutoffVice President

sales/Marketing

E-mail:paul.loskutoff@

missionflavors.com

Corporate Headquarters25882 Wright Circlefoothill Ranch, Ca 92610-3503Phone: 949-461-3344fax: 949-461-33551-800 FLAVORS • 1-888 FLAVORS

www.missionflavors.com


®

FAMILY OWNED & OPERATED SINCE 1962

®

®

®

MUTUAL FLAVORS & AFP are divisions of AFF

SALES: email - sales@americanfruit .com Ph 818-899-9574 Fax 818-899-6042

web site: www.americanfruits-flavors.com

800-527-6709

Making You look good

ORDER DESK: email - customer_service@americanfruit .com Ph 818-899-6482 Fax 818-896-0774

web site: www.americanfruit.com

web site: www.mutualflavors.com

®

FAMILY OWNED & OPERATED SINCE 1962

®

®

®

MUTUAL FLAVORS & AFP are divisions of AFF

SALES: email - sales@americanfruit .com Ph 818-899-9574 Fax 818-899-6042

web site: www.americanfruits-flavors.com

800-527-6709

Making You look good

ORDER DESK: email - customer_service@americanfruit .com Ph 818-899-6482 Fax 818-896-0774

web site: www.americanfruit.com

web site: www.mutualflavors.com


2344 West Saratoga Way, San Bernardino, CA 924271.800.DM.FLAVORS • 909.887.3800 phone • 909.887.3339 fax

1.800.613.0006 ext. 1142 voicemail • 925.212.0619 [email protected] • www.dmflavors.com

David Michael & Co.Hit Your Flavor Target Faster.®

Steve NagorskiSenior Account Manager

790 E. Harrison Street, Corona, CA 92879Tel: (888) 551-6620 or (951) 734-6620

Fax: (909) 734-4214 Web site: www.frutarom.com

FlavorSpecialtieS

Let us help you create that innovative new product.

Natural Beverage FlavorsOrganic FlavorsBakery FlavorsSnack Food FlavorsDairy Flavors and BlendsPharmaceutical FlavorsVegetable & Spice Extenders

Savory FlavorsCoffee & Tea FlavorsSpray Dried FlavorsBotanical ProductsBotanical ExtractsHerbal TeasNutraceutical ProductsSpecialty Products

now

QUALITY FLAVORSProduced from our Corona facility

An ISO 17025 Certified Laboratory Providing Quality Services To The Food Industry For Almost 70 Years

1370 Van Dyke AvenueSan Francisco, California 94124Phone: (415) 822-1100 Fax: (415) 822-6615Toll Free: (800) 359-0920

Offering both FDA import detention and quality control testing services in the areas of:

Nutritional Analysis(Experts on FDA Regulations Since 1973)Microbiological AnalysisPesticide & Herbicide AnalysisFDA “Automatic Detention” AnalysesMeat Analysis Meat & Dairy Product Drug Residue AnalysesHazardous Waste AnalysisCollaborate in AACC Check Sample Programs

Certified by the following for specific methods:California Dept. of Food & AgricultureCalifornia Dept. of Health Services -— Hazardous waste, pesticide residues, & drinking water (microbiology)United States Dept. of Agriculture

Unique Services:New Product Development & EvaluationTesting to Meet FCC & USP Requirements

Meena HaidariAccount Manager –Regulated Industries

Brenntag Specialties, Inc.355 E. Rincon St., Suite 200Corona, CA 92879Phone: 800-227-1345Cell: 510-672-0814Fax: [email protected]

SPECIALTIES


ACCURATEINGREDIENTS–––––––––– Your food Ingredient Resource ––––––––––

3617 W. Macarthur Blvd., suite 509, santa ana, Ca 92704California office tel 714-966-0566 / California fax 714-966-2638

Cell 714-317-2098 / NY office [email protected] | www.acing.net

CAMERON LUTHER

Visit the NCIFT Home Page

Where You’ll Find:Classified AdsExecutive Committee MinutesRegistration for Coming Events

Membership ApplicationBylawsOperation Manual

www.ift.org/sections/ncift


Clark Pest Control will customize a pest management program to target and

control the pest problems, or infestations, unique to your business – whether those

invaders come in the form of stored product pests, crawling or fl ying insects,

rodents, even birds or bats. We’ll tailor our services to your needs, rather than offer

you a one-size-fi ts-all approach.

Give us a call today, and Clark Pest Control’s licensed, experienced technicians

will inspect your facility – thoroughly – to locate any and all trouble spots. Once

we have your pest picture in sharp focus, we’ll explain your options for controlling

those pests, along with whatever actions may be necessary. We’ll also provide a

comprehensive written estimate that lists all problems we discover, along with the

treatments we recommend.

SSUPEERIIORR AUUDIITINNG KNNOWWLEDGGE

BBAAR--COODEED DAATTA COOLLLECCTIOON

TTREENNDINGG REPOORTTS

MMAAPPPINNGG FOOR PEESTT ACCTIVVITTY

INNTTEEGRRATTEDD PEESTT MAANNAGGEMMENNT SSERRVIICEES

OORRGANNIC--COOMPPLIAANNT SEERVVICES AVAAILLABBLEE

WWEEED CCONNTRROLL

BBAATT AANND BIRRD ABBATTEMMENNT

PEST CONTROLFOR YOUR BUSINESSthat will exceed your expectations

clarkpest.com/commercial-services877.213.9903


8 5 0 O l d C O u n t y r O a d , b e l m O n t, C a 9 4 0 0 2

PresortedFirst-Class Mail U.S. Postage

PAIDMarketing Designs

ABCO Laboratories, Inc. ................................................... 9Accurate Ingredients, Inc. ............................................... 18Aemtek, Inc. .................................................................... 18American Art and Technology Corporation .................... 12American Fruits & Flavors ............................................... 16Anresco Laboratories ...................................................... 17Batory Foods, Inc. ........................................................... 11BI Neutraceuticals ........................................................... 11Brenntag Pacific, Inc. ....................................................... 15Brenntag Specialties, Inc. ................................................ 17Centerchem, Inc. ............................................................. 13Clark Pest Control ........................................................... 19Cooperative Purchasers, Inc. ........................................... 13David Michael & Co., Inc. ............................................... 17Flavor Producers, Inc. ...................................................... 18Frutarom, Inc. .................................................................. 17

Gold Coast Ingredients, Inc. ........................................... 10Horn Company ................................................................ 16Innova .............................................................................. 12Mane Inc. ......................................................................... 17Metarom Neotech ........................................................... 10Mission Flavors & Fragrances, Inc. .................................. 15Pacific Coast Chemicals Co. ............................................ 13Saroni ............................................................................... 14Sugarman Design Group ................................................. 11SupHerb Farms................................................................ 14Sweetener Products Co. .................................................... 9TIC Gums, Inc. ................................................................. 10Univar, Inc. ....................................................................... 10vivion, Inc. ....................................................................... 15virginia Dare .................................................................... 15Westco Chemicals, Inc. ................................................... 15

CLASSIFIED ADVERTISING You will find the advertisers listed here on the page indicated to the right.

FDA, once it is downloaded onto their work computer, it is NOT tied to FDA. The FDA cannot track what you do with it and what your program looks like. Not that we’re keeping secrets when it comes to food defense, but just that each plant wants to ensure that their information is secure.

If you were unable to attend the trainings, it is still possible to get the benefit of the program. Simply go to www.fda.gov/Food/FoodDefense/ToolsEducationalMaterials/ucm349888.htm and download the program now. Ask around to your friends and find someone who did attend and I’m sure they will be excited to help you easily master the program as you build your plants’ program.

These events were sponsored by NCIFT/SJIFT, California State University – Fresno (Fresno State) and the following corporate sponsors: Gold sponsors – Aemtek Lab, Silliker Labs. Silver Sponsors – SPI, Clark Pest Control. NCIFT provided for the room in Pleasanton, Fresno State provided the room in Fresno. The corporate sponsors allowed us to have beverages and snacks in both locations. Thank you to each of these sponsors for helping

ensure that these events were a success. In your day-to-day dealings with these sponsors, please thank them for their support of such events.

Thanks to Trisha Frazier, Erin Dormedy and all the SJIFT folks who did so much to ensure the Fresno class came off without a hitch (and for the Fresno State ice cream at the last break). Also to Earl Weak, NCIFT Chair, for his support and assistance in making the event happen. There are so many people that worked behind the scenes to ensure this event was successful that I cannot list them all here. Thank you to all of you – you know who you are. To my new friends at the FDA and Battelle (the software developer), thank you for an entertaining and educational presentation. Also for being a good steward of our tax dollars and developing a program that is helpful and easy to use as a tool for those of us in industry. My personal thanks go to Russ Nishikawa at SPI (also NCIFT Membership Secretary) for all his help. I brought the idea to NCIFT and Russ really did all the work on this to find locations and get corporate sponsorships. We’re lucky to have a person with his drive in NCIFT. Thanks to everyone.

Food Defense Plan Builder continued from page 9

Check out the NCIFT wbsite for UPCOMING EVENTS • ncift.org

MAGAZINE OF THE NORTHERN CALIFORNIA … of the northern california institute of food technologists...

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