California Ag Network

Category: Consumer Health

  • USDA Shares Easy At-Home Advice for Handling Food Safely this Thanksgiving

    This week, Americans will enjoy a delicious meal on Thanksgiving Day with family and friends – either in person or virtually. Taking the necessary steps toward safe food handling and sanitation will help protect you and your loved ones this year. To make sure your Thanksgiving meal is prepared safely, the U.S. Department of Agriculture (USDA) is offering food safety advice to reduce foodborne illness, including on Thanksgiving Day.

    “Our data shows that consumers can reduce their likelihood of foodborne illness by focusing on good hand hygiene and other food safety practices,” said Dr. Mindy Brashears, USDA’s Under Secretary for Food Safety. “As home chefs nationwide prepare their Thanksgiving meals, proper handwashing and avoiding cross contamination in the kitchen are critical to keeping your loved ones safe.”

    Wash Your Hands

    The first step to safe food preparation is to clean. In recent USDA observational research, participants did not even attempt to wash their hands, or did not wash their hands sufficiently about 95 percent of the time before and during meal preparation.

    Handwashing is recommended to control the spread of germs, especially before, during and after preparing food (especially after touching raw meat or poultry).

    Thawing the Turkey

    Frozen turkeys should never be thawed on the counter or in hot water and must not be left at room temperature for more than two hours. The best method to thaw the turkey is in the refrigerator since this allows slow, safe thawing. When thawing turkey in the refrigerator, allow about 24 hours for every five pounds of turkey. Once thawed, it can remain safe in the fridge for one to two days. Other safe thawing methods include a cold-water bath or the microwave. If you use either of these thawing methods, you should cook the turkey immediately after it is thawed. If using the cold-water method, allow 30 minutes per pound, and submerge the turkey in its original wrapping to avoid cross-contamination. If thawing in the microwave, make sure to follow the manufacturer’s instructions when defrosting the turkey.

    Avoid Cross-Contamination

    In a recent study, USDA found 60 percent of kitchen sinks were contaminated with germs after participants washed or rinsed poultry. To avoid this cross-contamination risk, do not wash your turkey. But if you do wash your turkey or put your turkey in the sink, you need to fully clean and sanitize your sink. Cleaning and sanitizing is a two-step process. To clean, rub down surfaces — including the sink, cutting boards, and counter tops — with soap and hot water, and then sanitize them with a cleaning solution to remove any residual germs you cannot see. You can use a homemade solution of one tablespoon of unscented, liquid chlorine bleach in one gallon of water. Let air dry.

    Do Not Stuff the Turkey

    Although many choose to stuff the turkey, USDA does not recommend doing so for optimal safety. Instead, cook stuffing outside of the turkey cavity to reduce cross-contamination risk. This will also allow your turkey to cook more quickly.

    Cooking to the Safe Temperature

    A whole turkey is safe when cooked to a minimum internal temperature of 165 degrees Fahrenheit as measured by a food thermometer in three parts: the thickest part of the breast, the innermost part of the wing, and the innermost part of the thigh. Even if the turkey has a pop-up temperature indicator, you should still use a food thermometer to check that the bird has reached at least 165 degrees Fahrenheit in those three places. If you are planning to cook a turkey breast instead of a whole turkey, check the temperature with the food thermometer (165 degrees Fahrenheit) at the thickest part the breast. All previously cooked side dishes should be reheated to 165 degrees Fahrenheit as measured by a food thermometer as well.

    The Two-Hour Rule

    To make sure food stays safe to eat through the weekend, all perishable items should be refrigerated within two hours of when they finished cooking. After two hours, perishable food will be in the Danger Zone (40 to 140 degrees Fahrenheit) too long, which is when bacteria can multiply quickly and cause the food to become unsafe. If foods have been left out for more than two hours they should be discarded.

    Store and Reheat Leftovers

    Store leftovers in small, shallow containers in the refrigerator until the Monday after Thanksgiving Day or in the freezer for later use. Shallow containers help cool leftovers more quickly than storing them in large containers. Reheat leftovers to an internal temperature of 165 degrees Fahrenheit. Check the internal temperature of the food in several places with a food thermometer after allowing a resting time.

    You Have Questions, USDA Has Answers

    For advice about how to safely prepare the turkey and all other menu items this Thanksgiving Day, call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or chat live with a food safety expert at ask.usda.gov from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday. If you need last-minute help on Thanksgiving Day, the USDA Meat and Poultry Hotline is open from 8 a.m. to 2 p.m. Eastern Time.

  • Study Verifies Low Food-Safety Risk at CA Farmers Markets

    A new study by University of California, Davis, researchers finds a low risk of contamination of foodborne pathogens on produce and meat at Northern California certified farmers markets, but still finds cause for some concern.

    The study, published in the Journal of Food Protection, examined the prevalence of Salmonella on meat and produce, as well as the prevalence of generic E. coli on produce. Samples were taken from 44 certified Northern California farmers markets, including in the Sacramento region and Bay Area. Less than 2 percent (1.8 percent) of animal products sampled, including beef, pork and poultry, tested positive for Salmonella, while all produce samples tested negative. Slightly more than 30 percent (31.3 percent) of produce tested positive for generic E. coli. Generic E. coli is an indication of fecal contamination, but not all E. coli is harmful. This study didn’t test for pathogenic E. coli.

    “Based on this data, I think it’s safe to consume meat and produce from farmers markets,” said lead author Alda Pires, a UC Cooperative Extension specialist and research scientist in the UC Davis School of Veterinary Medicine. “That’s a low risk of contamination of foodborne pathogens, especially Salmonella.”

    While the prevalence of generic E. coli may seem relatively high, the concentrations were low. Pires said that’s especially so compared to previous studies of contamination at farmers markets elsewhere in the United States. The prevalence of Salmonella in meat sampled from Northern California farmers markets is also much lower than what previous studies have found in grocery stores.

    Among the produce sampled, leafy greens had the highest prevalence of E. coli, followed by root vegetables.

    Consumers should still be cautious

    Consumers and farmers should still be aware that produce and meat were not free from contamination. Consumers need to make sure the foods they prepare from farmers markets follow the good hygiene practices recommended by Centers for Disease Control and Prevention. Consumers should also keep produce separate from meat to avoid cross-contamination. 

    “The study raises awareness that it’s not just very large farms that can have contamination,” said co-author Michele Jay-Russell, with the Western Center for Food Safety at UC Davis. “Farmers need to pay attention to everything they’re doing, from planting to storage, to avoid contamination.”

    While certified farmers markets are inspected for food hygiene, microbiological quality is not explored. Smaller farms, those making less than $25,000 a year, are also exempt from certain food-safety provisions of the U.S. Food and Drug Administration’s Food Safety and Modernization Act. Foodborne illness costs the U.S. economy more than $15 billion annually.

    Other co-authors include James Stover, Esther Kukielka, Viktoria Haghani, Peiman Aminabadi and Thais De Melo Ramos of UC Davis. Research support came from the U.S. Department of Agriculture. — By Amy Quinton, UC Davis

  • Four Dairy Snack Startups Compete For $200,000 In Real California Milk Snackcelerator Competition Finals

    Two Savory, Two Sweet Competitors Preparation for Final Showdown to Make it to Market

    Tracy, Calif. – November 12, 2020 – Ice cream infused with vegetables, to-go premium cheese snacks, decadent chocolate mousse and flavored paneer make up the finalists announced today in the Real California Milk Snackcelerator product innovation competition created by the California Milk Advisory Board (CMAB) and VentureFuel. This is the second event of its kind by the California dairy industry designed to inspire ideas integrating the values of fluid milk and dairy ingredients into snacks to meet growing consumer demand and providing resources to help bring them to market.

    Finalists include:

    • Peekaboo Ice Cream: The first and only organic ice cream with the added nutritional benefits of vegetables.
    • Yummy Industries: Cheese Bits: A line of all-natural, fresh and wood-smoked scamorza and chechil cheeses, conveniently shaped and packaged for on-the-go snacking.
    • Petit Pot: An indulgent single-serve chocolate mousse dessert, perfect for family snacking, made with the best organic, local ingredients from the first brand to bring traditional French desserts to American grocery stores.
    • Sāch Foods Flavored Paneer: The world’s first flavored and artisanal paneer in a snackable form. Rooted in Indian cuisine paneer is a time-tested, nutrient-rich food and a high-protein favorite for millions around the world.

    These four innovators were selected from a field of 16 sweet and savory semi-finalist competitors during a two-day virtual pitch event judged by a group of snack experts from Conagra, SnackRiot, Hershey’s, Bristol Farms, General Mills, Unilever, Mondelez, Rosa Brothers, RangeMe, Acreage Holdings, Better Food Ventures and Trail Mix Ventures. A virtual fan vote, through Perksy, which provides market research for the mobile generation, also was factored into the final decision.

    Peekaboo, Yummy Industries, Petit Pot and Sāch Foods will move on to the final, live event November 19th hosted by OS Studios at https://snackcelerator.splashthat.com where they will compete for $200,000 in support to bring their visions to market with a runner up receiving $100,000 towards the same goal. Each founder will be presenting to a field of judges from the CPG, retail, venture capital and food science world representing such companies as Clorox, Mondelez, Whole Foods, CircleUp and more.

    “This field of finalists represent the innovation we’re seeing in better-for-you snacking today – highly flavorful, portable options with added benefits. And consumers agree. Through the Persky platform, 2000 consumers were introduced to these products during the semi-finals and voted on which they would be most interested in buying. Those scores were factored into the final judging and will be included on the 19th,” said John Talbot, CEO of the CMAB. “Any of these four products will make a perfect partner for our real milk and dairy ingredients, which offer incredible functionality plus flavor and a host of naturally occurring nutrients. And, as the leading dairy state, our family dairy farms can provide a consistent, sustainable source of milk to fuel production of whichever product ultimately wins.”

    The sixteen semi-finalists received $10,000 worth of support each, to develop an edible prototype, while receiving a suite of resources including graphic design, lab or kitchen time and elite mentorship from global marketing, packaging, and distribution experts from companies including Diageo, Nestle, Mondelez, My/Mo Mochi Ice Cream, Bristol Farms, Rosa Brothers, Food Network/Hearst Magazines, Pod Foods, Latitude Ventures, The Marketing Greenhouse, The Creative Pack, Whole Brain Consulting and Power Brands. The total value of competition prizing is over $800,000.

    “It’s impossible not to be inspired by the creative new thinking that the semi-finalists brought to dairy snacking,” said Fred Schonenberg, CEO and Founder of VentureFuel. “The overall excitement created by the competition with consumers, retailers, investors and dairy farmers has a tremendous halo effect for the industry, not to mention the potential scalability of these fantastic four finalists and what they can do for dairy demand.”

    “Being selected as a finalist by industry experts is incredibly validating. As consumers seek both health and indulgence, Peekaboo fills a white space and I am humbled that the judges recognized Peekaboo’s potential to disrupt the ice cream category,” said Jessica Weiss Levison, Peekaboo Founder and CEO. “And…they loved the flavors. As one of the judges noted, ‘Taste is King!’ and we agree!”

    Yummy Industries Co-Founder, Stefan Choy agrees, “We are confident in our product but being recognized by leading experts in the field further confirms that we are on the right track,” he said. “While we look forward to the final competition, we already consider ourselves and the other finalists to be winners because we have established great relationships in the industry and received a lot of support from mentors, sponsors and organizers, which is invaluable for a startup.”

    “Petit Pot is so grateful for the RCM Snackcelerator,” said company founder Maxime Pouvrea. “The semi-finalist process really helped improve our offering and finalize the formula to take this item closer to commercialization. We couldn’t be more excited to move to the finals.”

    “This is an incredible initiative by CMAB, it gives entrepreneurs an opportunity to take their innovative products/companies to another level,” said Tarush Agarwal, Co-Founder of Sāch Foods. “As a California-based artisanal Paneer cheese company, we’re grateful for the entrepreneurial spirit that prevails with our community. We look forward to the next stage of the competition and showing our creativity to the world.”

    Beyond showcasing product innovation, VentureFuel and CMAB tapped into future technologies and emerging startups like OS Studios, Perksy and more to transform what was an in-person sampling experience into a state-of-the-art virtual event. As part of the mentorship program VentureFuel introduced several tech startups to the process. “We help some of the largest companies in the world partner with startups and new technologies to drive growth and competitive advantage,” said VentureFuel Founder Fred Schonenberg. “While our primary focus with the Snackcelerator was to find the best dairy snack product innovations, once that was accomplished, it made tremendous sense to leverage these other tech startups we are excited about to help everyone communicate better and deliver the best virtual experience possible.”

    California, known for innovation, has a reputation for quality dairy products. As the number one producer of fluid milk in the nation, California also leads the nation in sustainable dairy farming practices. More than 1,200 family dairy farms produce the California milk found in fluid milk, cheese, butter, yogurt, ice cream and other dairy products identified by the Real California Milk seal.

  • USDA Announces Fourth Round of Farmers to Families Food Box Program

    The U.S. Department of Agriculture (USDA) today announced it has authorized $500 million for a fourth round of purchases for the USDA Farmers to Families Food Box Program. USDA is issuing solicitations for the fourth round to existing Basic Ordering Agreement (BOA) holders and expects to award contracts by Oct. 30 for deliveries of food boxes from Nov. 1 through Dec. 31, 2020.

    In the fourth round, as in the third round, states have been allocated boxes based on the internal need of the state. The program will continue the purchase of combination boxes to include fresh produce, dairy products, fluid milk and meat products. The program also will continue to require that proposals illustrate how coverage would be provided to areas identified as opportunity zones, detail subcontracting agreements, and address the “last mile” delivery of product into the hands of the food insecure population. Entities who meet the government’s requirements and specifications will be issued agreements and submit pricing through a competitive acquisition process.

    Background: The third round of Farmers to Families Food Box program was announced July 24, 2020.

    USDA announced contracts for the third round on Sept. 17, 2020, and has purchased more than $2.981 billion worth of food, to date.

    In the second round of purchasing and distribution, which began July 1 and ended on Sep. 18, 2020, USDA purchased more than $1.763 billion of food through extended contracts of select vendors from the first round of the program. It also issued new contracts focused on Opportunity Zones in order to direct food to reach underserved areas, places where either no boxes have yet been delivered, or where boxes are being delivered, but where there is additional need.

    The first round of purchases occurred from May 15 through June 30, 2020, and saw more than 35.5 million boxes delivered in the first 45 days. Updates to the number of food boxes verified as delivered will continue to be displayed on the USDA’s Agricultural Marketing Service (AMS) website, with breakdowns by performance period on the Farmers to Families Food Box Program page.

  • UC Davis Wants Samples of Your Fermented Foods for Science

    It’s not always easy to find silver linings during the COVID-19 pandemic, but here’s one that food scientists at the University of California, Davis, have discovered: More people are exploring the ancient art of fermented foods.

    “My mom made her first batch of sauerkraut this summer,” said Maria Marco, a microbiologist and food science professor with the UC Davis College of Agricultural and Environmental Sciences. “With so many of us sheltering-in-place, fermented foods are more popular than ever.”

    Marco takes more than a culinary interest in America’s latest food trend. Marco and Erin DiCaprio, a food safety expert and Cooperative Extension specialist at UC Davis, are investigating the microbial mysteries of fermented fruits and vegetables to better understand the role fermentation can play in healthy diets.

    And you can help.

    “We’re calling on people from across the state to send us samples of their home ferments so we can characterize their microbial composition,” Marco said. “Citizen scientists can help us expand the body of knowledge about the nutritional content and beneficial bacteria in fermented fruits and vegetables.”

    Marco, DiCaprio and their team of mostly undergraduate student scientists are looking for “fresh” ferments that are composed mainly of fruits and vegetables. By fresh, they mean samples taken right after fermentation, before refrigeration. They will be collecting samples for the next year. If you live in the Davis or Sacramento area, they can arrange to pick up your sample. If you live outside the area, or want to learn more, contact the team at EAT LAC (as in, lactic acid).

    Managing microbes

    Fermented foods and beverages are produced by nurturing conditions that discourage the growth of harmful bacteria and encourage the growth of beneficial microorganisms. Take sauerkraut, for example. When you combine cabbage, salt, time and the right temperatures, you can help friendly microbes flourish. As they do, they convert sugars in the cabbage into lactic acid and other compounds with tangy flavor that keep harmful bacteria at bay.

    Similar chemistry is at work when producing a long list of fermented foods, such as yogurt, cheese, bread, alcohol, chocolate, coffee, salami, vinegar, kimchi, miso, tempeh and pozol.

    Besides adding new flavors and textures, fermentation can extend the shelf life of food, improve our ability to absorb some nutrients and — perhaps — provide an environment for beneficial bacteria to thrive in our digestive systems and help prevent chronic disease.

    “It’s quite possible that consuming fermented foods as part of a regular diet supports a healthy digestive tract and the microorganisms living in our intestine,” Marco said. “Our health may be helped by what those microbes eat, as well as by the nutrients they produce. Our goal is to provide solid evidence that can show whether fermented foods can, indeed, help fight disease. And if so, how.”

    Tips for fermenting safely at home 

    What’s the best way to ferment fruits and vegetables at home? DiCaprio is working with the UC Master Food Preserver Program to provide online fermentation classes.

    In the meantime, here are DiCaprio’s top tips:

    • Follow a research-based recipe, like the ones you can find at UC Food Safety, the USDA Complete Guide to Canning and the National Center for Home Food Preservation. “Some of the resources available online and in print haven’t been vetted for safety,” DiCaprio said. “They might not have you add enough salt in the beginning, for example, which is important for keeping your product from spoiling.”
    • Sanitation matters: Keep hands, equipment and the preparation area clean and sterile throughout the fermentation process.
    • Control temperature: Don’t let your ingredients get too hot or too cold.
    • Monitor the process to make sure it’s fermenting properly — that little bubbles are slowly rising to the surface, for example, and that mold isn’t growing throughout the container. “You can’t just set something on a counter and forget about it,” DiCaprio noted.
    • Skim the scum. It’s common for a layer of yeast and mold to form atop your vegetable brine after a few days. DiCaprio recommends skimming it off each day.

    “And be sure to start with good, fresh ingredients,” DiCaprio said. “We look forward to seeing the samples!” — By Diane Nelson, UC Davis, Food & Agriculture

    Purple cabbage used to make sauerkraut changes to a light pink color as it starts to ferment. (Hector Amezcua/UC Davis)

  • Five Steps for Ag Processors to Adapt their COVID-19 Incident Response Approach

    COVID-19 is a health crisis in the United States but major industries, like agriculture, chemical manufacturing, oil and gas exploration and production, all need to keep functioning as essential businesses in the midst of the crisis.  The response to COVID-19 has core parallels to major industrial accident response, which involves deploying the right resources for the task.  Every incident, be it a fire, explosion, or a government inspection and citation for regulatory compliance failures involves four key elements of response:  (1) the immediate response; (2) the extended response; (3) compliance and prevention; and (4) preparedness/lessons learned to improve.  This lifecycle of an incident applies equally to a COVID-19 contact among your employees or customers.  Make no mistake.  The stakes are high.  Recently, Cal/OSHA issued COVID-19 related citations to two companies of over $200,000 each, one to a frozen food manufacturer and the other to a temporary employment agency.  New legislation that becomes effective next year gives Cal/OSHA expanded authority to issue Orders Prohibiting Use for workplaces that pose risk of an “imminent hazard” relating to COVID-19.  In other words, they can shut your plant down if you don’t have the right procedures in place to respond to a COVID-19 incident.

    Processing plant managers are accustomed to incidents, such as injuries, agency inspections, or citations (hopefully not too frequently with respect to citations); applying the process in the context of COVID-19 can work extremely well, even where handling these situations requires adjustment for the particular crisis at hand.  In every crisis, the approach needs to be tailored, and COVID-19 incidents are no different.

    Examples of how a COVID-19 response needs to be tailored include determining work-relatedness to a positive test to COVID-19, identifying close contacts, identifying the agencies to whom notifications must be provided, and contact tracing for potentially exposed employees, testing, and implementing isolation protocols.  In the context of COVID-19, agriculture companies need to be keenly aware of increased Cal/OSHA oversight, as the agency has identified agricultural processing as a priority for enforcement because agricultural processing facility workers have been disproportionately impacted.

    When confronting a COVID-19 incident, follow these useful tips to help minimize liability and potential for citation by the government.

    1. Familiarize yourself with the Extensive Government Guidance Issued, Especially that Tailored to Your Industry

    There’s a saying in incident response:  your greatest exposure is not the incident itself but whether you follow the regulations for reporting and responding to the incident.  That’s true for a major chemical release from your operations and a COVID-19 incident, alike.  When the crisis emerged, several federal and state agencies provided guidance documents to companies on how to address potential cases of COVID-19.  Like the crisis, the guidance is evolving.  The government continues to update its approach and has even offered tailored to specific industries.  Following the agency guidance will put a facility in a much stronger compliance position when faced with a compliance inspection or determination of work-relatedness.

    Some key recent government guidance specific to the agricultural processing industry is listed below:

    • September 18, 2020, California Department of Public Health (CDPH) updated Guidelines intended for use by employers experiencing an outbreak of COVID-19 in their workplace.  It emphasizes that employers should be proactive and keep in mind that identification of even a single positive case among employees may quickly develop into an outbreak.
    • July 29, 2020, California COVID-19 Guidance for the agriculture and livestock industry to support a safe, clean environment for workers.  Recommendations include that an employer investigate any COVID-19 illness and determine if any work-related factors could have contributed to risk of infection;    identify close contacts (within six feet for fifteen minutes or more) of an infected worker and take steps to isolate COVID-19 positive worker(s) and close contacts; implement the necessary processes and protocols when a workplace has an outbreak, in accordance with the CDPH guidelines.
    • July 21, 2020, Cal/OSHA updated Guidance for the agriculture industry.  This provides:
    • COVID-19 Daily Checklist for Agricultural Employers
    • COVID-19 General Checklist for Agricultural Employers
    • Infection Prevention for Agricultural Employees and Employers
    1. Make Required Government Notifications

    Understand requirements for reporting employee cases to Cal/OSHA.  Any serious injury, illness, or death occurring in any place of employment or in connection with any employment must be reported by the employer to the local Cal/OSHA district office immediately.  For COVID-19, this includes inpatient hospitalizations and deaths among employees.

    On September 17, 2020, Governor Newsom also signed into law AB 685 which enhances reporting requirements to local health authorities in the event of a COVID-19 outbreak in the worksite.  The law takes effect on January 1, 2021.

    Employers should also check local guidance to determine if there are other investigation, reporting, or recording obligations triggered by a positive COVID-19 case.

    Finally, recognize that if an employee is out with COVID-19 or quarantined, other government obligations, like environmental reporting may fall by the wayside in their absence.  Develop a plan to ensure your ongoing government reporting obligations are being met, even those not COVID-19-related.  Having an employee out due to COVID-19 is likely not going to serve as an acceptable excuse for environmental noncompliance.

    1. Do the Investigation

    To comply with Cal/OSHA requirements, plant managers should ensure their companies are investigating positive COVID-19 determinations in a timely manner to identify any work-related factors and to identify close contacts.  This will protect employees, comply with Cal/OSHA requirements, and provide information that may be needed to in regards to the “disputable presumption” that exists in California for an employee who suffers illness or death resulting from COVID-19 on or after July 6, 2020 through January 1, 2023.

    COVID-19 related citations recently issued by Cal/OSHA included a failure to investigate about 20 COVID-19 illnesses and one death for a food manufacturer. Cal/OSHA’s news release highlighted that Cal/OSHA created guidance for many industries in multiple languages including videos, daily checklists and detailed guidelines on how to protect workers from the virus. This guidance is meant to provide a roadmap for employers on their existing obligations to protect workers from COVID-19.  If you don’t conduct required investigations, you will be placing your company at risk of being shut down through Cal/OSHA’s expanded authority to issue Orders Prohibiting Use for workplaces that pose a risks of an “imminent hazard” relating to COVID-19.

    1. Meet Requirements for Identifying and Notifying Potentially Affected Employees

    As part of the investigation, additional employee cases and close contacts (within six feet for fifteen minutes or more) should be identified in accordance with the regulations and guidance.  The facility will then need to conduct testing or alternative methods (e.g., contact tracing or quarantining) in consultation with the local health department to control the outbreak.

    All potentially exposed employees must be notified and employers must meet obligations regarding confidentiality of employees with suspected or confirmed COVID-19 infection as required by the Americans with Disabilities Act (“ADA”) and Health Insurance Portability and Accountability Act (“HIPAA”).

    1. Review and Update the Facility COVID-19 Plan to Apply Lessons Learned and Improve

    In the July 29, 2020 COVID-19 Guidance for agriculture and livestock, the state of California  recommended that each facility establish a written, workplace-specific COVID-19 prevention plan, perform a comprehensive risk assessment of all work areas and work tasks, and designate a person at each facility to implement the plan. The plan should include sanitation practices, physical distancing, individual control measures, screening, and other incidental practices to prevent the spread amongst workers. Upon completion of the incident investigation, the facility should update the plan as needed to prevent further cases.

    Conclusion

    COVID-19 presents unique challenges to processing plant managers responding to incidents because of the difficulty in determining the source of infection, agency notification and attention, contact tracing, employee notification, testing, control measures, and return to work. Like any incident, COVID-19 incident response should focus on:  (1) the immediate response by making required agency notifications and dealing with the immediate employee concerns including contact tracing; (2) the extended response by conducting an incident investigation; (3) compliance and prevention by conducting testing or implement isolation protocols; and (4) preparedness/lessons learned to improve by reviewing and updating the facility COVID-19 plan. Processing plant managers who work quickly and diligently to respond to a COVID-19 incident will reap the benefit of minimizing regulatory scrutiny protecting employees and comply with legal reporting and notification requirements. They should also regularly check local, state, and federal guidance to determine if there are new or revised investigation, reporting, or recording obligations triggered by a positive COVID-19.   – By Daniel J. Grucza & Shannon S. Broome

    Dan Grucza is Counsel with Hunton Andrews Kurth LLP. He regularly advises companies on health and safety issues and has been a speaker and author on COVID-19 response issues and is a lead member of the firm’s incident response practice.

    Shannon S. Broome is the Managing Partner of Hunton Andrews Kurth’s San Francisco office and leads its environmental practice in California.  She routinely advises clients on Cal/OSHA compliance issues and on major accident and other incident response for industrial facilities.

  • Foodservice Campaigns Find New Ways to Promote Watermelons

    Watermelon continues to find its place on menus throughout the country despite the rapidly changing foodservice landscape. Partnering with both quick service and full service national chains in the spring and summer months, the National Watermelon Promotion Board (Board) focused on takeaway- and delivery-friendly options to not only include watermelon on the menu, but keep it top of mind with their customers.

    Juice and smoothies played a prominent role in all of these promotions, allowing operators to experiment with watermelon’s flavor profile, while understanding that away from home, consumers most enjoy watermelon raw, as a snack or with lunch.

    The Board worked with the following foodservice outlets:

    • Another Broken Egg – Chain wide usage in 74 outlets included a fruit side and

      Watermelon Cucumber Cooler. This year, the promotion started earlier in the year (March 17) and, for the first time, the chain tested a savory application, Tacos Verano with Watermelon Salsa.

    • First Watch – Running June 1 through the end of August in 380 locations, the Watermelon Wake Up juice scored a 96/100 for frequency of ordering desire on Datassentials SCORES, a monthly report that tracks and ranks new menu items tested with consumers. Promotions included in-store chalkboards, e-blast, blog post and social.

    • Nektar – Expanded social media promotional elements including Instagram Live and Stories with Nektar founder Alexis Schulze and Board beverage consultant Tony Pereyra, amplified on Board channels. Offerings in 165 units included a smoothie and juice, running from June 15 until Labor Day weekend.

    • Robeks – Custom graphics on Instagram and Facebook promoting the Wailea Watermelon Smoothie, a customer favorite, in 84 locations.

      “Adjusting to operators’ and consumers’ needs was a top priority this year,” said Megan McKenna, Senior Director of Marketing and Foodservice. “Additionally, leveraging

    existing relationships with past partners has made executing programming straightforward and incredibly successful.”

    “You know you have a hit when guests ask for more watermelon salsa on an already generous portion or my favorite, when a guests asked how much for a container to take home because they know a dozen other things that the bright, sweet, spicy, crunchy, salty goodness would go with!” said Jason Knoll, Vice President of Culinary, Another Broken Egg of America Franchising, LLC.

    Looking forward to fall/winter programming, the Board will continue to monitor foodservice needs and consumer trends. For more information about the Foodservice program including how NWPB can support watermelon usage in the foodservice sector, visit watermelon.org/foodservice or contact Megan McKenna at mmckenna@watermelon.org.

    About National Watermelon Promotion Board

    The National Watermelon Promotion Board (NWPB), based in Winter Springs, Florida, was established in 1989 as an agricultural promotion group to promote watermelon in the United States and in various markets abroad. Funded through a self-mandated industry assessment paid by more than 800 watermelon producers, handlers and importers, NWPB mission is to increase consumer demand for watermelon through promotion, research and education programs.

    Watermelon packs a nutritious punch, with each serving providing an excellent source of Vitamin C (25%), a source of Vitamin B6 (8%), and a delicious way to stay hydrated (92% water), with only 80 calories. Watermelon consumption per capita in the United States was an estimated 15.6 pounds in 2019. Watermelon consumption in the United States was approximately 5.1 billion pounds in 2019. The United States exported an additional 321.2 million pounds of watermelon. For additional information, visit www.watermelon.org.

  • Wine Institute Urges Preserving Long-Standing Guidance on Alcohol Consumption in U.S. Dietary Guidelines

    Wine Institute submitted formal comments today to the U.S. Departments of Agriculture and Health and Human Services urging them to preserve the long-standing guidance on alcohol consumption contained in the U.S. Dietary Guidelines (DGA). Since 1990, the DGA have recommended that adults who choose to consume alcohol should do so in moderation and defined this as no more than one drink per day for women and two drinks per day for men. Last month, the 2020 Dietary Guidelines Advisory Committee recommended a significant change to the guidance on consumption for men, changing the guidance to no more than one drink per day.

    “The current recommendation in the Dietary Guidelines should be preserved based on the strength of the current body of scientific evidence supporting that recommendation,” said Bobby Koch, President and CEO of Wine Institute. “The Advisory Committee report clearly fails to establish the preponderance of evidence needed to change this guidance which has been in place for thirty years.”

    The agencies are in the process of drafting the 2020-2025 Dietary Guidelines for Americans (DGA) and will issue the final recommendations later this year

    A copy of Wine Institute’s comments can be found here.

    Wine Institute is the public policy advocacy group of more than 1,000 California wineries and affiliated businesses. California is the fourth largest wine producer worldwide and accounts for 95 percent of U.S. wine exports.

  • Pollinator Partnership Announces Three New Designations for Bee Friendly Farming

    Pollinator Partnership (P2) is proud to announce enhancements and improvements to its Bee Friendly Farming (BFF) program to better recognize engage and support BFF participants and pollinators everywhere. The new BFF program will have three categories that allow them to engage with all participants at a finer scale while addressing their goals: Bee Friendly Farming Certified, Bee Friendly Farming Partner and Bee Friendly Farming Garden.

    Bee Friendly Farming Certified designation will apply to large-scale commercial farms, ranches, wineries and other land-use businesses that grow food and other resources. This certification will require compliance at registration and every third year to be validated in the seven specific criteria required to qualify. “From habitat to cover crops to best management practices, the Bee Friendly Farming Certified mark will identify farms engaged in science-based Bee Friendly Farming practices,” said BFF Coordinator Miles Dakin. “This enables us to enhance grower and pollinator benefits through greater engagement in nutrition, habitat, biodiversity and other guidelines.”

    Bee Friendly Farming Partner includes sponsorship from individuals and companies, as well as apiarists, who do not actively manage their own landscapes but wish to support the BFF program. Multiple tiers of sponsorships are available to provide the resources necessary to build and maintain the BFF program.

    The third category of recognition, Bee Friendly Farming Garden, includes smaller landscapes, community gardens and homeowners who voluntarily adhere to the seven criteria of Bee Friendly Farming actions. By separating and reorganizing these distinct members, BFF can better recognize the different contributions by farmers, apiarists, home gardeners, community members and commercial sponsors to support vital pollinators.

    Photos courtesy of Geoffrey Thurner, California State University Fresno

    “After conversations with long-standing participants, environmental groups, grower associations and sponsors, we saw a clear need to further refine the BFF experience and to add a level of scrutiny and permanence to the certification aspects of Bee Friendly Farming,” said Laurie Davies Adams, President of Pollinator Partnership, parent organization of Bee Friendly Farming. “This new tri-level approach will still recognize existing affiliates as BFF Partners, while taking a great step forward for the dedicated agricultural community that seeks rigorous and validated certification of its adherence to best practices for pollinators. In all instances, BFF will provide excellent guidelines for all levels of BFF practitioners.”

    The three categories have slightly different criteria and benefits. Some currently certified historic BFF participants may fall into a different category and will be contacted about the changes.

    Visit www.beefriendlyfarming.org for more information on Bee Friendly Farming and to learn how you can participate.

    ABOUT POLLINATOR PARTNERSHIP (P2) Established in 1997, the Pollinator Partnership is the largest 501(c) 3 non-profit organization dedicated exclusively to the health, protection, and conservation of all pollinating animals. P2’s actions for pollinators include education, conservation, restoration, policy, and research. P2’s financial support comes through grants, gifts, memberships and donations from any interested party. P2’s policies are science-based, set by its board of directors, and never influenced by any donor. To make a donation or for information on events during Pollinator Week visit www.pollinator.org.

  • Real CA Milk Innovation Competition Takes on Snacking

    The California Milk Advisory Board (CMAB) announced today the return of its dairy product innovation competition with the launch of the Real California Milk Snackcelerator to inspire new ideas integrating the flavor and functionality of California dairy into snack formulations that meet the needs of today’s consumers.

    With more than $450,000 in awards, the Real California Milk Snackcelerator taps into the $605 billion global snack food market while combining two of California’s great natural resources: High quality, sustainable dairy products and the insatiable California entrepreneurial spirit. The competition aims to inspire innovation and investment in dairy-based snack products, packaging and capacity within California by connecting the dots between processors, producers, investors, ideas and entrepreneurs.

    Research shows that consumers are snacking more than ever before. According to Mondelez International, 59% of adults worldwide prefer snacking to meals with that number increasing to 70% for millennials. The Real California Milk Snackcelerator aims to uncover healthy, natural options to satisfy these cravings.

    “Dairy and snacking are natural partners. Not only do dairy foods make the perfect snack on their own, the flavor, nutritional profile and functionality of milk and other dairy products as ingredients are hard to duplicate. As consumers look for snacking options with natural ingredients that deliver something extra – whether a specific flavor profile or a boost of quality protein or other essential nutrients – product developers appreciate what dairy brings to the table,” said John Talbot, CEO of the CMAB. “The goal of this competition is to tap into our global obsession with snacking to inspire new ideas and help clear the hurdles to bringing these products to market.”

    The inaugural Real California Milk Accelerator event in 2019 brought nine innovative fluid milk startup finalists to a live pitch event and built the model for dairy product competitions. The 2019 winner, Bears Nutrition, will launch its ready-to-drink milk-based nutritional shakes for children at retail test markets this fall along with companion “Immunity Nourishment” and “Brain Booster” milk powder-based nutritional shake mixes online.

    Through the Real California Milk Snackcelerator, the CMAB is seeking high-growth potential snack product concepts, with cow’s milk dairy as their first ingredient and making up at least 50% of their formula. The startups will need to commit to producing the product in California, with milk from California dairy farms, should they win the competition.

    Up to eight (8) startups will receive $10,000 worth of support each, to develop an edible prototype, while receiving a suite of resources including graphic design, lab or kitchen time and elite mentorship from global marketing, packaging, and distribution experts. They also will receive a business development trip (or virtual equivalent) to tour dairy farms and production facilities and to meet with industry leaders to help drive success of their new venture. The winner will receive up to $200,000 worth of additional support to get their new product to market. The value of the competition prize is $450,000.

    VentureFuel, Inc., the leading corporate innovation consultancy, is again partnering with CMAB to run the program and to identify the best emerging opportunities from their global network of investors, founders and academics. “Our first program with CMAB proved the value of marrying innovation and dairy as we were able to bring delicious and diverse products to market quickly, while providing founders unprecedented mentorship and access to accelerate their success,” said Fred Schonenberg, Founder of VentureFuel, Inc. “CMAB’s continued commitment to product innovation now will inspire great new snacks for consumers to enjoy and further increase the demand for California Dairy.”

    Competition rules and application documents are available at https://www.venturefuel.net/snackcelerator and the deadline for application is August 28, 2020.

    California, known for innovation, has a reputation for quality dairy products. As the number one producer of fluid milk in the nation, California also leads the nation in sustainable dairy farming practices. More than 1200 family dairy farms produce the California milk found in fluid milk, cheese, butter, yogurt, ice cream and other dairy products identified by the Real California Milk seal.

    About Real California Milk/California Milk Advisory Board

    The California Milk Advisory Board (CMAB), an instrumentality of the California Department of Food and Agriculture, is funded by the state’s dairy farm families who lead the nation in sustainable dairy farming practices. With a mission to increase demand for products made with Real California Milk, the CMAB is celebrating 50 years promoting California’s sustainable dairy products in the state, across the U.S. and around the world through advertising, public relations, research, and retail and foodservice promotional programs. For more information and to connect with the CMAB, visit RealCaliforniaMilk.com, Facebook, YouTube, Twitter,Instagram and Pinterest.

    About VentureFuel, Inc.
    VentureFuel helps established companies around the world unlock growth and discover efficiencies by partnering with emerging startups and breakthrough technologies. Our innovation programs solve specific challenges with tangible results, discover first-to-market opportunities and help large organizations develop a repeatable innovation mindset. We are 100% independent, sourcing from our global network of the best investors, scouts, founders and academics. Learn more at: www.venturefuel.net, Linked-In, Twitter and Instagram. You can hear The VentureFuel Podcast on Apple, Spotify or Messy.