Food Safety >> About Us >> Quarterly Newsletter

Our Business is Food. The Purpose is Life.


Letter from the Vice President

Gary Smith Eurofins

Welcome to the summer edition of the Food Safety Systems newsletter. After a very long and cold spring, we are very happy to welcome the warmth and sunshine that comes with the season. In this newsletter, you will learn about our Eastern Region Business Development Manager, Kim Knoll, who has been working in and serving the food industry for many years as a manufacturer as well as service provider. You will also hear from Dave Robinson, a valued client, who will share their experiences with their SQF certification journey. You will also learn some additional information on food defense and food fraud, which can often be confusing, but it is important to understand the differences, especially considering food defense has FSMA regulatory requirements. You will also learn some healthy business and healthy living techniques and tips in the summer.

In July, I have the honor to represent Eurofins at the IAFP Conference, a very well-respected technical conference which this year is held in Salt Lake City, Utah. The IAFP Conference is one conference I try to attend every year for its great technical and industry updates. This year is especially exciting for me in that Eurofins has been awarded the Black Pearl Award, a recognition for being a leader in food safety and quality contributors to the food industry. This is a great honor for Eurofins, but one that I believe is well deserved. Eurofins is a leader in analytical services for chemistry and microbiology, a leader in food safety services of auditing, certification, training and consulting and many specialty services, such as grain inspection, special investigation services, and NIR instrumentation. It has been a great experience to watch Eurofins evolve into a true leader in food safety in North America and globally in the 4 years that I have been here. I also had the honor to be with Silliker in 1996 when they were awarded the Black Pearl Award.

Finally, in regards to food safety, I would be remiss if I did not remind all of us of those tried and true food safety best practices in the summertime:

  1. Don’t reuse the same plate for taking out raw meat and bringing in cooked meat from the barbecue grill.
  2. Always use a meat thermometer when cooking meat on the barbecue grill or smoker.
  3. Thoroughly rinse all garden vegetables in warm water (not cold).
  4. Remember to have cold foods out at picnics for less than 4 hours total time. Keep them cold, but try to avoid contamination with ice.

I hope that you have a safe, healthy and happy summer. 


Gary Smith