NORtheRN CaLIFORNIa INStItUte OF FOOd ...ncift.org/wp-content/uploads/2018/08/January-March-2016.pdf2018/01/08 · winner of NCIFT Cruess Scholarship. The event is March 1 at UC Davis

Save the date for the 2016 Northern California Institute of Food Technologist Suppliers’ Night to be held at the Alameda County Fairgrounds in Pleasanton, CA on Tuesday, May 3rd.

The NCIFT Expo continues to grow in attendance, and 2016 expects to draw 400 attendees from all over Northern California. NCIFT attracts a wonderful mix of food professionals, including Marketing, R&D, Culinary, QA/QC and Sensory. We have created an environment for attendees

& exhibitors to collaborate effectively while allowing the opportunity to network including during the Supplier Sponsored Happy Hour.

The 2016 Suppliers’ Night will follow a FREE symposium starting at 1:00 p.m., entitled “Re-Thinking Labeling – A Conversation with Industry Leaders.” The movement is already in place, so how do we as food scientists and industry professionals handle this?

N O Rt h e R N C a L I F O R N I a I N S t I t U t e O F F O O d t e C h N O L O G I S t S

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continued on page 4

www.ncift.org

dr. Renuka menon

CLFP Luncheonon February 17

Golf Classic:Monday, May 2

Crow Canyon Country Club, Danville, CA

Symposium & Expo:Tuesday, May 3

Alameda County Fairgrounds, Pleasanton, CA

DON’T MISS

Renuka menon, dLPDr. Renuka Menon is a Quality

Management professional with 25 years of service in the food industry. Currently, she is the Director of Food Safety & Quality for Del Monte Foods. She most recently served as Senior Manager for Scientific and Regulatory Affairs for PepsiCo’s– Quaker/Tropicana/Gatorade. Renuka was with PepsiCo for the past 10 years. Prior to PepsiCo, Renuka held Quality Management positions at PARCO Foods, Nabisco, General Mills, and Keebler.

She holds a Doctoral degree in Law and Policy from Northeastern University and a Masters Degree in Foods and Nutrition from Northern Illinois University. Renuka also holds a BA and B. Sc in Nutrition and Food Science.

Her passion is to learn more about eliminating poverty and economic empowerment of women. She is a huge fan of Jazz music and she believes polices are better written with Frank Sinatra in the background.

The Northern California Institute of Food technologists (NCIF) annual luncheon, February 17 at the Sacramento Convention Center, featured speaker Renuka menon, who focused on FSMA. Menon is the Director of Food Safety & Quality for Del Monte Foods. She discussed the need for FSMA, implementation dates, new terminology and Food Safety Plan and preventive controls required under the regulation.NCIFT members gathered at The Restaurant at Wente Vineyards on

December 3rd for the annual Holiday Meeting. For more pictures of the evening, see page 7.

also: Save The daTe NCIFT Student Recognition DinnerMarch 1, UC Davis

2j a N U a R y | F e b R U a R y | m a R C h 2 0 1 6 www.ncift.org

Officers of NCIFt and Subsections *Information UPdated as of 2/17/16

Northern California Regional SectionPReSIdeNt: elizabeth CuffT. Hasegawa USA, Inc.Cell (work): 562-409-412Cell (personal): 775-997-425Office: [email protected]@thasegawa.com

PReSIdeNt-eLeCt: Craig RotheElite SpiceOffice & Fax: 707-980-7374Cell: 707-334-3760 [email protected]

PaSt PReSIdeNt: martin Potnick Nevada Industry ExcellenceCell: 775-339-1175Office: [email protected] [email protected]

SeCRetaRy: brad OlsonSafeway, [email protected]

tReaSUReR: earl Weak Consulting925-462-5570 [email protected]

membeRShIP SeCRetaRy: Russ NishikawaSPI Group916-716-2348 [email protected]

directors-at-Large (2014-2016) Kirin basraMattson & [email protected]

melissa hughesAEMTEK, [email protected]

dorothy PramonoGimbal’s Fine [email protected]

directors-at-Large (2015-2017) Nikoo arastehYourNextep [email protected]

Rick FalkenbergCertified Food Safety [email protected]

Pam vaillancourtWhite Oak Frozen [email protected]

Nominating Committee (2014-2016)Pamela tomUC Davis (Retired)[email protected]

Nominating Committee (2015-2017)martin GilGNT [email protected]

dan howellLa Tera [email protected]

Olivia NahoumFood and Nutrition [email protected]

Committee ChairsPROGRam ChaIR: Craig RotheElite SpiceOffice & Fax: 707-980-7374Cell: 707-334-3760 [email protected]

FINaNCe COmmIttee ChaIR: Open

SUPPLIeRS’ NIGht ChaIR: Stacey hawleyFlavor Producers415-971-3587 [email protected]

GRaNtS COmmIttee ChaIR: dale OldsThe National Food Lab925-336-0896 [email protected]

NeW PROFeSSIONaLS GROUP ChaIR: erin eversSPI Group510-351-8012 [email protected]

SOCIaL medIa ChaIR: Ellie KardarasClorox [email protected]

Golf Classic & awards dinnerCO-ChaIRS & tOURNameNt dIReCtORS:

martin PotnickCell: 775-339-1175Office: [email protected]

dave [email protected]

Student Representatives UC davIS: jenna [email protected]

CSU SaN jOSe: Jonathan [email protected]

CSU ChICO: Open

Central valley SubsectionCONtaCt: Susan Spafford-englandTaylor Farms209-830-3184 x284 [email protected]

bruce FerreeCalifornia Natural Products209-858-2525 [email protected]

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

assistant editor: brian [email protected]

jOb LIStINGS: Steve Nagorski, David Michael & Company925-212-0619 [email protected]

SUPPLIeRS’ NIGht eXPO COORdINatOR & membeRShIP ReCORdS:Imelda vasquez NCIFT Office at Marketing Designs650-802-0888 [email protected]

Stay Up-To-Date:

www.ncift.org

3 j a N U a R y | F e b R U a R y | m a R C h 2 0 1 6www.ncift.org

Happy New Year! It promises to be a busy one. Note especially the upcoming Student Recognition Banquet at UC Davis. This annual event honors UC Davis Food Science and Technology scholarship winners, especially the winner of NCIFT Cruess Scholarship. The event is March 1 at UC Davis. Contact Maggie Tuttle at (530) 752-3250 or

[email protected] for reservations.It is also my pleasure to announce that

the UC Davis Food Science BS Degree has been recertified by the IFT Higher Education Review Board. Among other things, this means that UC Davis students are eligible for IFT Scholarships.

In this issue you will find a plea from Bruce Ferree regarding his efforts to raise between $70,000 and $100,000 for the IFT Foundation Feeding Tomorrow to be used for scholarships. Watch for more information on this.

Congratulations go to NCIFT’s newest Certified Food Scientists (CFS): Nathalie Fontanilla (Earthbound Farm) and harpreet Sangha.

And once again, please see Earl Weak’s plea for science fair judges. Those who have judged fairs in the past really enjoyed the experience, and it is a way to teach young kids about food science.

See you at NCIFT events!

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 included with 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 January/February/March .........................December 1, 2015April/May/June .......................................March 1, 2016July/August/September ..........................June 1, 2016

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: holly Ly 530.752.3250 [email protected] San jose: Raquel ting 408.924.3376 [email protected] Chico: maria Giovanni 530.898.4023 [email protected]

DESIGN, PRINTING & BUSINESS MANAGERMarketing Designs 650.802.0888

From the editor’s desk by Carol Cooper

maGaZINe OF the NORtheRN CaLIFORNIa INStItUte OF FOOd teChNOLOGIStS

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

continued on page 4

President’s message by elizabeth Cuff

Hi everyone and Happy New year! I hope everyone had a great time at the Holiday dinner on December 3rd at Wente Winery and the NCIFT/RCA mixer in San Francisco during the Fancy Foods Show January 18th. Both events had great turnout and gave us all a chance to reconnect with fellow suppliers, manufacturers and food science students. Thanks again to all the sponsors who helped make the Fancy Food Show networking event a success – including Elite Spice, Bell Flavors, Tim McGill International, Breen, First Choice, Culinex, Flavor-Chem, and T.Hasagawa.

On February 17 we held our luncheon at the CLFP. Dr. Renuka Menon was the speaker. Dr. Menon is a quality management professional with 25 years of service in the food industry. Currently she is the director of Food Safety and Quality for Del Monte Foods.

Erin Evers (SPI Group) has several young Professional events planned. On February 24th Albertsons in Dublin is hosting the NCIFT new professionals event from 5:30 to 7:30 pm. Then coming up on March 1 is the NCIFT Dinner and Awards Banquet & Networking Event at UC Davis. On March 23 is the CvIFT & New Professionals Martini Mixer hosted by E&J Gallo in Modesto. Check out www.ncift.org for more details.

The annual golf tournament and Suppliers’ Night will be held on May 2nd and May 3rd. The Golf Tournament will be held

elizabeth Cuff

Carol Cooper


Chair’s message continued from page 3

at Crow Canyon Golf Club and Suppliers’ Night at the Alameda Fairgrounds (same place as always!). Please encourage all your fellow suppliers and food manufacturers to attend this great event, we strive to increase attendance every year!

Bruce Ferree (California Natural Products) is organizing the Run For Food Science Scholarship program this year! The world needs more food scientists and by supporting the development of our future food scientists, Feeding Tomorrow is helping to build a workforce of talented dynamic professionals who can address food and nutrition issues for the future generations. To learn more about this run, check out the website for details (www.4deserts.

com/atacamacrossing/). It’s not till October, so you have plenty of time to train and get in shape!

The elections committee is working hard to find new officers and volunteers. If you are interested in a position please let the committee know.

The website NCIFT.org has the dates, locations and sign up for upcoming events.

We are all looking forward to having a great year. The Food Industry is a small place and we all need to keep up the great networking by attending as many industry events as possible.

Sincerely, Elizabeth Cuff

Under the guidance of moderator, Lauren Shimek, PhD - Sr. Portfolio Director at IDEO, three panelists will share experiences with labeling from their prospective.Speaker Line-Up• bob Kaake – EvP/Chief Innovation & Quality

Officer at Annie’s will speak about his experience of working on a natural brand in a large company

• Cassandra todd – vP, Supply Chain at Columbus Foods will speak about the challenges of sourcing

Suppliers’ Night continued from front page

education or training: how do you view your Program?by Richard F. Stier

Many years ago a wise woman, who happened to be my Mother, once told me: “you train a dog, but you educate a person.”

This simple statement has stayed with me for over thirty years especially since I have had the opportunity to teach food safety, sanitation, quality and processing workshops throughout the United States and on five other continents. The question that I am going to pose in this article is “Does your company run a training program or is it an educational program?”

So, before discussing potential differences between education and training, let’s look at how the Random House Dictionary defines these two terms. • training – 1) The education, instruction,

or discipline of a person or thing being trained, 2) The status or condition of one being trained.

• educate – 1) To develop the faculties and powers (of a person) by teaching, instruction or schooling.The two definitions are very similar,

but there are subtle differences. Please note that the training definition refers to “a person or thing,” whereas educate specifically mentions “a person.” The other key difference is that the definition of

educate refers to developing the faculties and powers. Developing faculties is more than just rote learning, it means ensuring that the persons not only learn how to do the task, but understand how it is done and why it is important. Educate implies learning where training seems to be more basic. The dog referred to in the quote can learn to roll over, heel or play dead, but the driving force is usually a reward such as a treat or acceptance by their owner. There are organizations that focus on training such as what happens in basic training in the military. young soldiers are trained to do things without questioning with the underlying philosophy being they will work together as a team without thinking.

In today’s food industry, it would be wise for food processors to focus more on education than training. Why would I say this? Ensuring that a company’s work force understands what they are doing and why is more important today than it has ever been. There are many reasons for this, which include but need not be limited to worker safety, reduced liability, ensuring food safety, ensuring food quality, meeting the requirements of third party audits and meeting regulatory requirements. The basis

ingredients to meet label claims• Paolo beltran – Senior Food Technologist

and “clean label” team leader at Mattson will speak about meeting label requirements when developing new productsAdditional information will be announced in

upcoming emails from NCIFT. Attendee sign-up will begin in March. For Exhibitor information please contact Imelda vasquez at

650-802-0888 or by email at [email protected]. We look forward to seeing you in May!

for any education program is the development and documentation of procedures. These procedures must address food safety, sanitation, all aspects of processing, quality systems, basic worker safety and many, many more areas. The educational programs must be designed so that both management and the work force will not only get the necessary information, but that they will understand why it is important to do what is defined in the protocols.

The importance of understanding why a procedure is done as it is drafted is especially important when that procedure affects food safety. Auditors and regulators will interview plant workers, especially workers assigned to monitor critical control points and they will expect detailed answers related to how they do the task, why they do the task, what they will do if they find a process deviation and how they will document what they have measured or observed. Simply parroting what they do is not acceptable.

In addition to interviewing plant workers to determine whether they understand what they are doing, auditors will ask to see training records to document that persons have actually been trained.

continued on page 6


Ingredient SpoTlIGHT

continued on page 6

Craig Rothe is the Regional Manager of Elite Spice, Inc. He may be emailed at [email protected]

Wanted: Science Fair judgesby Earl Weak

Every March a few NCIFT members judge science fair projects. NCIFT judges evaluate only the food related projects done by young people in grades 6 to 12. Judges determine which project should receive an award from NCIFT. The NCIFT award consists of a certificate and cash award. The NCIFT judges decide how much money to give winning projects. Judging dates for the four fairs NCIFT judges attend are show below. monterrey – march 5, 2016Pleasanton – march 12, 2016San jose – march 16, 2016San Francisco – march 16, 2016

I have been a judge at science fairs for a number of years and I am always impressed by the creativity that these young people bring to their projects. If you are interested in spending a few hours judging, please contact Earl Weak at [email protected].

by Craig RotheI recently was served some Cardamom

ice cream at an Indian restaurant and after devouring it, had to have more! A long time ice cream affectionado, it ranks with some of the best I’ve ever tasted. If you’re like me, I’m used to using Cardamom in cookies, cakes, and sausage formulations, but never considered its use in dairy products. While most popular in a variety of teas, coffees and various East Indian foods like Masala and Curry, Cardamom also provides health benefits, and is said to contain mood-elevating properties. This is probably why I felt so euphoric after consuming 2 huge bowls of cardamom ice cream! While Turmeric has recently been widely documented as having terrific health benefits, Cardamom continues (to my surprise) to be one of the healthiest herbs available. From cancer prevention, to functioning as a heart protective, Cardamom consumption appears to be very good for us so use it liberally!

The botanical name for Cardamom is Elettaria Cardamomum, and is actually the dried fruit of a plant of the ginger family. While it’s native to southern India and

Curiously amazing CardamomCeylon, it’s now mainly grown and exported from Guatemala and Sri Lanka in addition to India. Harvest occurs in September and October, and is actually encased in a

pod containing a number of very flavorful seeds. As with other spices, it’s best to source product that has

been imported in the pods, and ground in the US since the volatile oils diminish very quickly without the protective pods. Cardamom can contain between 2% and

10% essential oils, but it’s the seeds that contain the highest vO, as the pods hardly contribute anything useful. Recommended

moisture levels are a maximum of 12%.Here in the United States, we use

the majority of Cardamom that’s grown in the world, which is surprising given its history in Indian and Middle Eastern cuisine. Scandinavian and European pastries also employ Cardamom, and Middle Eastern restaurants are found to serve gahwa, a strong coffee beverage that is flavored with Cardamom.

by Bruce FerreeFriends, you may have heard that I am

undertaking an effort to raise between $70,000 and $100,000 for IFT scholarships. It’s long been in my mind that every member of IFT be recognized as contributing to our future by supporting students learning about food science and technology. If every member of IFT was able to set aside $5, there would be $70,000 available for student scholarships. If every member did this every year of their career, think of the funding that could be available for those studying food science and technology. Many of you know that I have accepted your pledges in past years as I’ve used the IFT Student Association (IFTSA) Fun Run at the annual meeting as a way to get members more interested and involved in our future. Those funds have all been put to use as IFT scholarships.

major fundraising effort gets under wayThis year, I’m again going to earn

your pledge monies but I’m doing it differently. I’ve set a grand goal to gather $70,000 to $100,000, all of which will be used by Feeding Tomorrow, the foundation of IFT, to fund scholarships in food science and technology for deserving and needy students. I’m going to earn your pledge money by completing a 250KM run across the desert in Chile this October. The run is called The Atacama Crossing and is part of the 4 Deserts series of events. It is a supported, multi-day event, providing a challenge to me and other competitors. you’ll hear more about this run in the near future and learn more about my plan to earn that $70,000 to $100,000

for scholarships. Suffice it to say I am not a long distance run aficionado, but I’m starting to plan and get in better shape so that I will be able to complete this event and earn your pledge money.


To that end, I’m hoping there is an NCIFT member that is willing to help me with my diet and nutritional needs. My son-in-law is an athletic trainer and has volunteered to help with the athletic side of things. However, I believe I need a nutritionist who can help me to lose some weight while training, and to help me understand my nutritional needs while competing at the event. I will definitely appreciate the assistance in these areas to make this event more successful. If you are interested, please contact me at [email protected].

For those of you who are not nutritionists and cannot contribute in that way, stay tuned. you’ll be hearing more about my plan and learning more about my message. Everyone can contribute to

the future of food science and technology by helping deserving or needy students. Collecting these funds will be essential to funding existing scholarships and developing new ones. I’ll be starting to advertise this plan and goal through IFT and will keep you posted on how your donations are being put to the best use. For now, please share this information with others and think about how you might be able to contribute to this lofty goal.

I’m looking forward to seeing every NCIFT member name on the donor list and to getting in good enough shape to complete this event. For more information about the event (and to ensure you know it is a real event), check out their website: http://www.4deserts.com/atacamacrossing/

Stay tuned and get excited.

major fundraising effort gets under way

This documentation is especially important when it comes to liability. For example, if a worker injures him or herself on the job as a result of improper handling and there are no records that he or she has been educated in safe chemical handling procedures, the company would not only be deemed liable for the on-the-job injury, but negligent for failing to properly educate that person.

So, when it comes to developing, documenting and implementing a program aimed to ensuring that your work force understands what they are doing and why, emphasize education rather than rote learning or training. your programs must not only educate your people, there must be a means to demonstrate that the educational sessions were effective, that is, the message got through.

education or trainingcontinued from page 4

continued from page 5

by Bruce FerreeFor some time now, I’ve been mulling over HACCP and

HARPC (hazard analysis and risk-based preventive controls), their differences, and whether an existing HACCP plan fits into FSMA’s new HARPC provisions.

As I’ve read the proposed FSMA rules and the final rules, I still see HACCP, but I also now have to come to terms with the phrase HARPC. Additionally, I am seeing new phrases including risk assessment and risk-based management. I get a bit confused. Since 1990 or so, we’ve all

learned hazard analysis. But SQF requires risk assessments. And now FSMA and the FDA require risk-based preventive controls. So what is a good quality practitioner to do? Will my existing hazard analysis be acceptable in HARPC or not?

I figured that I was likely not the only one who was confused, so, in the spirit of public service I took another look at the final rule and made some observations. I hope this summary will help you decide what you’ll need to do at your facilities.

Section 117.130 specifies that a hazard analysis must be completed (Good news so far!). As for details, the requirements for a hazard analysis are two-fold:

We must identify and evaluate – based on experience, illness data, scientific reports, and other information – known or reasonably foreseeable hazards for each type of food manufactured, processed, packed, or held at our facilities to determine whether there are significant hazards, and the hazard analysis must be written.

From the Plant Floordoes an existing haCCP Plan Fit into haRPC?

The section goes on to define the hazard identification: The hazard identification must consider: biological, chemical (including radiological) and physical hazards … and hazards that may be present in the food for any of the following reasons: the hazard occurs naturally, the hazard may be unintentionally introduced; or the hazard may be intentionally introduced for purposes of economic gain. To me, this sounds like our existing hazard analysis with a few minor additions.

Section 117.135 discusses preventive controls. Specifically, we need to identify and implement preventive controls to provide assurance that significant hazards will be significantly minimized or prevented and the food manufactured, processed, packed, or held by the facility will not be adulterated. Required preventive controls include, as appropriate to the facility and the food: controls at critical control points (CCPs), if there are any CCPs; and controls, other than those at CCPs, that are also appropriate for food safety. Of course they must be written. And they include, as appropriate to the facility and the food: process controls, food allergen controls, sanitation controls, supplier controls, recall plan, and other controls. (i.e., GMPs). To me, this is HACCP 101. If we have significant hazards, design a program to control them. But it also adds in preventive controls that may currently be prerequisite programs (PRPs).

Section 117.140 provides for management of the preventive controls. As all HACCP-wise people know, this means monitoring, corrective actions, and verifications. The

bruce Ferree

continued on page 8


NCIFT Holiday MeetingDecember 3, 2015The Restaurant at Wente VineyardsSpeaker: Dawn Chapman, The National Food Lab


interesting part here is that we now need to manage the PRPs with monitoring, corrective actions, and verifications. Not really new, though, because good facilities are already managing their PRPs in this way. PRPs are routinely reviewed (audited) by a staff or internal auditor, they have a CAPA program, and verifications are done daily by those who lead the programs. Still, it could be a new way of thinking about how we manage our internal programs that are not CCPs.

Section 117.165 provides for verification. It defines some verification activities. This simply means that we need to assure that the PRPs are consistently implemented and effectively managed to appropriately minimize the risks. The FDA does specifically note some verification activities: equipment and instrument calibration, product testing (pathogen or indicator organism), environmental monitoring, records review and others. Good facilities have already implemented these programs and are routinely reviewing data to verify the programs are effectively reducing or eliminating food safety risks.

What does it all mean? With that review of some areas of the new Preventive Controls rule, what does it mean for our existing HACCP plan hazard analysis? The new rule sure sounds a lot like a HACCP Plan with a hazard analysis, preventive controls, monitoring, and verifications. It also adds some elements around PRPs. PRPs now must be managed similar to CCPs.

FDA has listed some PRPs for us, but we all have our own

list of PRPs we manage in our plants. If we weren’t already managing them as described in the new rule, we’ll need to beef up this area. If our existing hazard analysis includes the elements noted by FDA, we’re good to go. In other words, if we are adequately and properly managing our HACCP and PRPs as preventive controls – with monitoring, CAPA, and verifications, our existing plan could be acceptable.

In my case, there are some tweaks to the existing programs that are needed to assure we meet the letter of the law. I think all good plants are similar in that regard. My bottom-line decision is that as long as we all look at our PRPs to assure we are managing them to meet this new rule, even though we are already managing them to keep our products safe and of high quality, we’ll be satisfying the HARPC rule. And our existing hazard analysis may need some tweaks where we justify or note the controls already in place. These controls that are already in place that are not CCPs may become the PRPs that now need to be managed as preventive controls with monitoring, CAPA, and verifications.

I hope this helps you determine what you need to do to move forward and meet compliance with the new rule.

This article is reprinted with permission from Quality Assurance & Food Safety (QA) magazine (Does an Existing HACCP Plan Fit Into HARPC? November/December 2015, page 66). For more articles or subscription, visit www.qualityassurancemag.com.

by Hortense Carrot Food Science Undergraduate, San Jose State University

Happy New year 2016! This article addresses anyone who is interested in pursuing an advanced degree in Food Technology and/or looking for an entry level job or internship in that domain. For those of you in that situation, you know it is the time of the year where graduate school decisions are getting finalized and GRE tests are underway. It almost feels like senior year of high school, with decisions of where to go to university and passing the SATs except with a crucial new dilemma: finding a graduate school that will enable the most successful transition in the industry of interest.

In this article, I will give an overview

of my mentoring and research process, as well as the mindset I was in when doing the latter, so as to guide future food science graduates in their graduate school and job search. Since junior year of college, I knew I wanted to work in the R&D sector of a snack company (I wanted to work with the ever increasing global snacking culture) and eventually work my way up to marketing. I thankfully got a reality check from Mr. Paul Rockwell (Executive R&D Chef for Diversified Foods and Seasonings, LLC), whom I contacted after seeing his information posted on the Research Chef Association (RCA). He made me understand that there is no such thing as a Master in Food R&D because the latter involves many areas, the key ones being “… Science, Technology, Product development and finally, Quality and

Food Safety” (Mars Career Website). He also stressed that you do not work your way up or even sideways to marketing from R&D, but take a step back and go into marketing via the entry-level route, as people who work in R&D have radically different skills from those that work in marketing, no matter how close together they work.

In addition to all his valuable advice, he put me in contact with Ms. Emily Dryden (Account Manager, Food IQ), who told me the current trends in the food industry: “…All-natural or “clean” manufacturers or restaurants, vegan and vegetarian manufacturers – or restaurants that menu these types of offerings – fast casual restaurants, bottled beverage innovations, and finally, brands based on simplicity (simple ingredients, low

does an existing haCCP Plan Fit into haRPC? continued from page 6

tips For Food Science Students in applying to Graduate School and entering the Food Industry

continued on facing page


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For those that decide to do a thesis Masters but are worried about not having a general knowledge, you can always (when you work a certain amount of time in the food industry), pass the Certified Food Scientist (for a general knowledge in Food Science), the Certified Research Chefs and/or the Certified Culinary Scientists (for a more in-depth approach in Product Development), the Safe Quality Food (for a more in-depth approach in Food Safety), and many more. Remember, a non-thesis Masters is terminal, meaning you cannot move on to get a doctorate afterwards.

When it comes to finding jobs, it is very easy to google “entry-level or internships in food science” and apply to whatever comes up. However, there is a little filter that can be applied on Jobvite or Indeed, and it does not give you the whole scope of all the opportunities that are out there. Here are the websites you should browse if you are interested in working in food startups (fooddive.com), the agricultural level of the food industry (Agcareers.com), the food safety sector of the food industry (foodhaccp.com) and the food industry in general (myfoodrecruiter.

com and careersinfood.com).you can also find job postings on the IFT career center, the NCIFT and RCA website as well as the International Dairy-Deli-Bakery Association website (has a lot of opportunities in snack food innovation).

The best way to start your search is to find a mentor by using ementor

on the IFT career website and/or email someone from the RCA or NCIFT website like I did. It is not only important whether the graduate school has your program or whether you can afford it, it is whether this school has ties with

continued from facing page

“You do not work your way

up or even sideways to

marketing from R&D, but

take a step back and go into

marketing via the entry-level

route, as people who work in

R&D have radically different

skills from those that work

in marketing, no matter how

close together they work.”

the food company of your interests. This is the reason why it’s best to go to graduate school on the East coast, the Midwest, or anywhere where there are a lot of big food companies. To name a few, New Jersey is home to many big companies in the food and beverage industry, like Mondelez International, Pinnacle Foods, Unilever North America and Campbell's Soup Company (hence my application to Rutgers University).

Most importantly, when you are looking for any level/class of position in a food company, it is a good idea to look at the food science page of universities reputed in that domain, as they tend to list companies that take their current or former students as interns or full-time employees. Once you have established a list of companies that interest you, directly email the HR of that company stating that you heard they take interns and would like to apply (if you are looking for a summer internship, start emailing as early as January of the same year). What is even better, look up the LinkedIn of your school’s alumni in Food Science, and email them asking if they could help you get a leg in the industry by connecting you to one of their business contacts, which will go much further than applying without having any class of connections with someone in that company.


ABCO Laboratories, Inc. ......19

Accurate Ingredients, Inc. ....13

Aemtek, Inc. .........................10

American Art and Technology Corporation ......14

American Fruits & Flavors ....18

Anresco Laboratories ...........19

Batory Foods, Inc. ................13

BI Neutraceuticals ................17

Brenntag Pacific, Inc. ...........13

Brenntag Specialties, Inc. ....19

Centerchem, Inc. ..................15

Clark Pest Control ................16

Cooperative Purchasers, Inc. ....................15

Custom Ingredients, Inc. ......11

Flavor Producers, Inc. ..........10

Gold Coast Ingredients, Inc. ...................12

Horn Company ....................18

Innova ...................................14

Mane, Inc. ............................17

Foodarom Flavor Designers...12

Mission Flavors & Fragrances, Inc. ................19

MZA Accidulants .....................12

Pacific Coast Chemicals Co. ..12

SupHerb Farms ....................16

Sweetener Products Co. ........9

TIC Gums, Inc. .....................15

vivion, Inc. ............................16

virginia Dare ........................13

Westco Chemicals, Inc. ........17

CLASSIFIED ADVERTISING

you will find the advertisers listed here on the page indicated to the right.




CHOICE INGREDIENTS AT YOUR SERVICEAt Batory, we believe it’s what’s inside that counts. We are committed to our 30 year tradition of consistently providing our customers with the highest quality products and first class service. 1 (800) 367 6975

WWW.BATORYFOODS.COM

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

CAMERON LUTHER


2505 S. Finley Road | Lombard, Illinois 60148Gary Boell | [email protected]

office: 510.237.7600 | cell: 510.289.6422 | www.innovaflavors.com

Research and Development – Engineering and Technology – Nutritional and Functional Foods – Private Label – Product Consolidation and Brand Optimization – Cost Optimization – Laboratory Set Up – In Store Food Service Development – Regulatory – Marketing...


COOPERATIVE PURCHASERS2131 East 51st Street • Vernon, California 90058

Tel (323) 588-6800 • Fax: (323) 588-5040www.cooperativepurchasers.com

Acidulants - ADM, Tate & Lyle, ImportedAscorbicCitric/CitratesErythorbicFumericMalic

Corn Syrup Solids - Tate & LyleAll D.E.’s and Granulations

Dehydrated Onion and Garlic - SensientAll piece size and packs

Dextrose (Corn Sugar) - Tate & Lyle Corn ProductsAll Granulations

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

Andrea McGowan

Katherine Cachaper

[email protected](443) 617-9824

[email protected](410) 725-8447

(800) 899-3953

ticgums.com/chat

Technical Support Hotline

Chat with a Gum Guru

Texture and Stabilizer Solutionsfor the Food Industry

Contact us for all of yourgum and stabilizer needs...

10552 Philadelphia RoadWhite Marsh, MD 21162


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.

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Chocolate Ginger Cupcake withLemon Grass Butter Cream Frosting


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

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B. K. Giulini PhosphatesTexturized Soy Protein Concentrates

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

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A BALANCED APPROACH TO QUALITY GENERAL INGREDIENTS

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

CITRIC ACIDFUMARIC ACID

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


[email protected] • 800.442.4676 • www.ethorn.com

Serving the food industry with an emphasis on the health and wellness sector, HORN FoodTech provides its partners with a variety of specialty food ingredients backed by a seasoned team of experts that deliver superior customer service, unmatched formulation expertise and strategic problem-solving capabilities.

HORN PROUDLY REPRESENTS:

HORN orchestrates success.

Abitec Corp. Baobab FoodsBASFBENEOBiothera CabotCargillDesert King Intl.

DevansoyEatem Foods Co. FiberstarFMC Health and Nutrition Grain Processing Corp. J.M. Huber Kaneka Kerry Ingredients

Lesaffre Human Care Loders CroklaanLonzaNutri-Pea Ltd. Smart SaltSolazymeSun-Green USA


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

1375 Van Dyke AvenueSan Francisco, California [email protected] Free: (800) 359-0920 Phone: (415) 822-1100 Fax: (415) 822-6615

• FDAdetentiontesting(DWPE)onImportedFoods

• NutritionalLabeling• PesticideResidues• Minerals/Vitamins• Sugars/sugaralcohols• Fats&oils• Protein

• Proximates• Aflatoxins• Transfattyacids• Shelflife• Extraneousmatter• Microscopy• Pathogens...andmuchmore!

Founded in 1943, Anresco Laboratories is an ISO/IEC 17025 accredited laboratory dedicated to providing the highest quality testing in chemistry, microbiology & food tech services. Based in San Francisco (with add’l offices in LA, Miami & NYC), we help food companies, importers & ingredient suppliers, offering fast turnaround times, accurate results and volume discounts. Please contact us for a quote or details.

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.comMeena HaidariAccount Manager –Regulated Industries

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SPECIALTIES


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

Spend the day with your customer, supplier, and fellow NCIFTers for a round of golf at Crow Canyon Country Club in Danville, CA.

date: Monday, May 2, 2016Place: Crow Canyon Country Club, Danville CAtime: Check-in & Lunch: 10:30 a.m. – 12:30 p.m. Golf: 12:30 – 6:00 p.m. Dinner, Awards & Raffle: 6:00 – 9:00 p.m.Cost: Dinner Only – $50; Golf and Dinner – $175

Golf Classic & Dinner26th annual tournament Come visit over 200 suppliers and network with fellow

food professionals.

date: Tuesday, May 3, 2016Place: Alameda County Fairgrounds, Pleasanton, CAtime: 3:00 – 7:00 p.m. 5:30 p.m. Supplier Sponsored – Happy Hour Mixer!Cost: FRee!

2016 Suppliers’ Night

Golf Classic:Monday, May 2

Crow Canyon Country Club, Danville, CA

Symposium & Expo:Tuesday, May 3

Alameda County Fairgrounds, Pleasanton, CA

DON’T MISS [email protected] for more information

Documents

NORtheRN CaLIFORNIa INStItUte OF FOOd ...ncift.org/wp-content/uploads/2018/08/January-March-2016.pdf2018/01/08 · winner of NCIFT Cruess Scholarship. The event is March 1 at UC Davis