AIB Introduces New Food Security Video
It’s no secret that employees are a food-processing plant’s biggest security risk. With the proper training, however, these same employees can become an asset. A fast-paced video program from JJ Keller called “A First Line of Defense” helps you educate every plant and warehouse employee to meet the new challenges of food security. The program reinforces the importance of security awareness in all phases of product handling, from receiving ingredients to processing and shipping.
Everyday scenarios from product handling to shipping provide employees with “real-life” examples they can easily relate to. Interviews with industry leaders in food security, including AIB representatives, reinforce the importance of security in every facet of the food industry. Consistency with USDA and FDA recommendations sets the stage for your plant-specific policies and procedures.
The video comes with everything you need to have an immediate impact on plant security with very little time or resources. This complete training kit includes:
• A 16-page Instructor’s Guide reducing prep time to minutes by providing training tips and a quiz
• 24-minutes of video training to deliver critical information in the most efficient amount of time
• Two posters to act as a reminder of the training (11” x 17”)
• A “Message to Management” section provides helpful insight into improving your own food security program
This training tool is available as a video ($189) or DVD ($229). To order, visit www.aibonline.org.
FDA Amends Sodium Level Regs For “Healthy” Foods
The FDA is amending its regulations concerning the maximum sodium levels permitted for foods that bear the implied nutrient content claim “healthy.” The agency issued a final rule that retains the currently effective, less restrictive, “first-tier” sodium level requirements for all food categories, including individual foods (480 mg) and meals and main dishes (600 mg), and is dropping the more restrictive, “second-tier” sodium level requirements for all food categories.
Based on the comments received about technological barriers to reducing sodium in processed foods and poor sales of products that meet the second-tier sodium level, the agency has determined that requiring the more restrictive sodium levels would reduce the development of new “healthy” food products and risk substantially eliminating “healthy” products from the marketplace. After reviewing the comments and evaluating the data from various sources, FDA has become convinced that retaining the higher first-tier sodium level requirements for all food products bearing the term “healthy” will encourage the manufacture of a greater number of products that are consistent with dietary guidelines for a variety of nutrients. AIB