A third of all food recalls are the result of unreported allergens. Most of these are due to improper product labeling. This past week, several recalls were the result of a packet of salad dressing not having the proper ingredient labeling.
On August 26, Taylor Farms in Tracy, CA, Triple B in Anchorage, and So Ono in Hawaii all had to recall pre-assembled chicken caesar salad because included in the packages were caesar salad dressing packets which contained egg. The egg was not declared on the ingredient label. For the processing community, it is important to know what you are including in the package.
On August 24, Ajinomoto Frozen Food in Portland recalled trays of Vegetable Gyoza Dumplings because they contained shrimp and fish. The shrimp and fish were not mentioned on the ingredient labels.
On August 24, Texas Central Market Stores recalled Pretzel Logic Cookies because they contained undeclared pecans.
How does this happen? Sometimes it is due to a label change or a new formulation and the company failed to match the label to the ingredient listing. It is possible that the labels changed and an employee used a roll of labels, which was based on a previous formulation. The salad dressing packets may have been produced by another company and included with the meal.
Consuming allergens when you negatively react to them can be uncomfortable at the least and deadly in the worst cases. Extra effort needs to be taken to inspect product formulations and ingredient statements and labels.
If you need more information on allergens or on developing your food safety plan to ensure proper labeling contact me at Rudy@Powerinlearning.com
In the meantime, be food wise and food safe,
Rudy
Monday, August 29, 2011
Friday, April 22, 2011
Will Food Safety Schemes Improve Food Safety?
SQF, BRC, GFSI and all the schemes in the world do not manage our plants and farms every day. The goal is to find a system that everyone can follow, to develop a HACCP plan for their processes, and provide the develop a sanitation, product handling and processing plan that employees will use every day to protect the consuming public.
And yet even with retailers demanding that suppliers have systems, we have to deal with individual people making decisions every day. The retailers do not totally trust the schemes because they are still too easy to make the grade and are dependent on auditors to find the holes in the process and see that people are doing the right thing every day. Can you judge the adequacy of a sanitation program from reports? Is one inspection every year or two enough to keep producers and processors focused on food safety?
How many recalls have you seen this year? Produce still has issues with Salmonella, seafood issues with Listeria, C. botulinum, meat and produce E. coli. How many times have we seen recalls for allergens, when we know that multiple allergens are processed on the same line, but not shown on the labeling?
Cilantro, smoked salmon, chocolate brownies? How can we recalling these products this week?
Do you know as a consumer how well your manufacturers are performing? Maybe we need a rating system that is consumer run, not manufacturer, not retailer? Do you make an informed vote with your food dollars?
How do we apply ethics to the mainstream and the fringes of the food industry? Let's devote ourselves to putting ethics back into all we do in our food industry. In the choices we make about what is "okay". In the ingredients we use. In the training that we give our people. In the accountability in our actions. Do you walk the talk? Is everything that you do the truth? Are the products you make beneficial to all concerned?
Let me know where you stand on food safety. Do the right thing everyday!
Rudy
rudy@powerinlearning.com
And yet even with retailers demanding that suppliers have systems, we have to deal with individual people making decisions every day. The retailers do not totally trust the schemes because they are still too easy to make the grade and are dependent on auditors to find the holes in the process and see that people are doing the right thing every day. Can you judge the adequacy of a sanitation program from reports? Is one inspection every year or two enough to keep producers and processors focused on food safety?
How many recalls have you seen this year? Produce still has issues with Salmonella, seafood issues with Listeria, C. botulinum, meat and produce E. coli. How many times have we seen recalls for allergens, when we know that multiple allergens are processed on the same line, but not shown on the labeling?
Cilantro, smoked salmon, chocolate brownies? How can we recalling these products this week?
Do you know as a consumer how well your manufacturers are performing? Maybe we need a rating system that is consumer run, not manufacturer, not retailer? Do you make an informed vote with your food dollars?
How do we apply ethics to the mainstream and the fringes of the food industry? Let's devote ourselves to putting ethics back into all we do in our food industry. In the choices we make about what is "okay". In the ingredients we use. In the training that we give our people. In the accountability in our actions. Do you walk the talk? Is everything that you do the truth? Are the products you make beneficial to all concerned?
Let me know where you stand on food safety. Do the right thing everyday!
Rudy
rudy@powerinlearning.com
Monday, January 31, 2011
Ethics and Food Safety at Its Worst!
Recently I noticed a recall come across my desktop. It was a recall by Candy Dynamics from an Indiana company that distributed this candy. The company was selling candy to children under the brands of Toxic Waste and Nuclear Sludge. The candy was imported from Pakistan. It was then distributed in the United States and Canada with limited quantities in Guatemala, Ireland, Jordan, Korea, Mexico and El Salvador.
The candy failed to pass the test for lead content. The lead content was 3 times the legal limit. You might think that the company would not handle this item from Pakistan any longer. But NO!
The company announced that it would no longer sell this product in the United States. The other countries did not have as low a legal limit for lead content.
If this candy was not safe enough for our children in the United States, then why should it be safe for anyone.
It makes one wonder how the owner of this firm can sleep at night. Where have ethics gone? Food industry leaders need to stand up to those who would give a bad name to the industry. Let's stand up for right, not just the right in the United States, but what is right for human beings around the world.
If your product doesn't pass U.S. standards, would you dump it on unsuspecting children in a foreign country? Or in a developing country where rules do not yet exist? Ethics is doing the right thing even when no one is watching.
Take the challenge and take the lead to provide safe, wholesome products for all of our world's citizens.
Rudy
rudy@powerinlearning.com
The candy failed to pass the test for lead content. The lead content was 3 times the legal limit. You might think that the company would not handle this item from Pakistan any longer. But NO!
The company announced that it would no longer sell this product in the United States. The other countries did not have as low a legal limit for lead content.
If this candy was not safe enough for our children in the United States, then why should it be safe for anyone.
It makes one wonder how the owner of this firm can sleep at night. Where have ethics gone? Food industry leaders need to stand up to those who would give a bad name to the industry. Let's stand up for right, not just the right in the United States, but what is right for human beings around the world.
If your product doesn't pass U.S. standards, would you dump it on unsuspecting children in a foreign country? Or in a developing country where rules do not yet exist? Ethics is doing the right thing even when no one is watching.
Take the challenge and take the lead to provide safe, wholesome products for all of our world's citizens.
Rudy
rudy@powerinlearning.com
Wednesday, October 27, 2010
What Foreign Material is in Your Food?
Two recent recalls were initiated because of customer complaints about foreign material in their products.
The first was discovered in 8oz Pantry Beef Sticks manufactured by the Klement Sausage Co. in Wisconsin. In this case the customers identified hard plastic or glass in the product.
The second was found in 14oz and 28oz packages of assorted flavor Megapops. In this case the recall noted traces of foreign particles.
One of the requirements in food manufacturing is to have a glass and hard plastic pre-requisite program that leads into your HACCP program.
In this plan, Quality Assurance and Production should ensure that there is no glass in the open product or processing areas and if there is hard plastic, that an operational check is made every day to ensure that plastic has not broken off and possibly gotten into the product.
In the case of the sausage operation, there is often hard plastic near chopper bowls, mixers, and possibly augers. These should be inspected after daily sanitation is complete to ensure that no chipping or wearing is occurring. If wear is noted, then that piece should be replaced and Quality Assurance notified to identify any products which might contain the foreign material. Daily inspection of operational equipment must be performed by production employees and maintenance employees.
Complete facility glass and plastic inspections should be part of a regular program for Quality inspections. These should be no less than quarterly, but would be better on the monthly in depth Quality inspection.
No exposed glass should be in a product area, with the exception of glass bottles that are the retail package.
When we let customers become our Quality and Food Safety Inspection program, we in the food business have neglected our responsibility. An effective program that stops defective products from ever leaving your facility can and must be achieved. Protect your customers and your company.
Be safe out there.
Rudy Westervelt
rudy@powerinlearning.com
The first was discovered in 8oz Pantry Beef Sticks manufactured by the Klement Sausage Co. in Wisconsin. In this case the customers identified hard plastic or glass in the product.
The second was found in 14oz and 28oz packages of assorted flavor Megapops. In this case the recall noted traces of foreign particles.
One of the requirements in food manufacturing is to have a glass and hard plastic pre-requisite program that leads into your HACCP program.
In this plan, Quality Assurance and Production should ensure that there is no glass in the open product or processing areas and if there is hard plastic, that an operational check is made every day to ensure that plastic has not broken off and possibly gotten into the product.
In the case of the sausage operation, there is often hard plastic near chopper bowls, mixers, and possibly augers. These should be inspected after daily sanitation is complete to ensure that no chipping or wearing is occurring. If wear is noted, then that piece should be replaced and Quality Assurance notified to identify any products which might contain the foreign material. Daily inspection of operational equipment must be performed by production employees and maintenance employees.
Complete facility glass and plastic inspections should be part of a regular program for Quality inspections. These should be no less than quarterly, but would be better on the monthly in depth Quality inspection.
No exposed glass should be in a product area, with the exception of glass bottles that are the retail package.
When we let customers become our Quality and Food Safety Inspection program, we in the food business have neglected our responsibility. An effective program that stops defective products from ever leaving your facility can and must be achieved. Protect your customers and your company.
Be safe out there.
Rudy Westervelt
rudy@powerinlearning.com
Monday, July 5, 2010
Salmonella in Raw Pet Food
On July 1st, the FDA issued a Recall press release on Feline's Pride Natural Chicken Formula Cat Food. This cat food had tested positive for Salmonella and could cause food borne illness in humans and animals.
The product being recalled is a raw product packed in 2.5 pound containers and frozen.
The product is thawed and served raw to cats and kittens.
Would you eat raw chicken? Don't people know that raw chicken has a high probability of containing Salmonella or other bacteria that cause food borne illness.
Now this company promotes the product as being similar to raw mouse. Now growing up, I had cats who lived outside and certainly ate mice. However, I think that feeding your cat raw chicken increases the likelihood that they could get ill from ingesting Salmonella.
If the cat owner doesn't handle this raw product carefully, it could cross-contaminate food intended to be eatend by the owner.
We need to do a better job of educating pet owners on the handling of foods destined for consumption by their pets. Do you think that the owners think that freezing kills bacteria?
Be informed. Read the labels. Understand what RAW means and handle food products accordingly.
Be safe for your pet's health and your families health.
Rudy
rudy@powerinlearning.com
The product being recalled is a raw product packed in 2.5 pound containers and frozen.
The product is thawed and served raw to cats and kittens.
Would you eat raw chicken? Don't people know that raw chicken has a high probability of containing Salmonella or other bacteria that cause food borne illness.
Now this company promotes the product as being similar to raw mouse. Now growing up, I had cats who lived outside and certainly ate mice. However, I think that feeding your cat raw chicken increases the likelihood that they could get ill from ingesting Salmonella.
If the cat owner doesn't handle this raw product carefully, it could cross-contaminate food intended to be eatend by the owner.
We need to do a better job of educating pet owners on the handling of foods destined for consumption by their pets. Do you think that the owners think that freezing kills bacteria?
Be informed. Read the labels. Understand what RAW means and handle food products accordingly.
Be safe for your pet's health and your families health.
Rudy
rudy@powerinlearning.com
Wednesday, April 28, 2010
Meat and Poultry Recalls exceed 1 per week
The USDA FSIS posted 58 recalls last year. The first quarter had 12 recalls. The 2nd quarter followed with 20 recalls. The 3rd quarter recalls dropped to 13 and the 4th quarter closed with another 13 recalls.
Bacteria contamination topped the list of reasons. Twenty-four (41%) recalls occurred due to discovery of salmonella, listeria or E. coli. Next allergens and mislabelling caused 18 recalls. Nine recalls were initiated due to companies not having an inspector on site during processing or using ingredients that were not approved for import or use. Foreign materials caused 4 recalls and the last group underprocessing caused recalls three times.
Surely many of these recalls could have been avoided. We also do not know how many product withdrawals were made without USDA involvement or how much product was held at the plants and destroyed prior to making it into the distribution stream. We can assume that this occurred at much higher levels than the recalls. It is fortunate that things are caught before making it to market.
On the other hand, how many of these recalls should never have occurred. They would not have occurred if Pre-requisite plans and HACCP plans were enforced and were more than just check marks in a box. Ensuring that allergens are noticed on labels, in ingredient formulas and on equipment shared by allergens should be caught every time, if quality assurance and production are working hand in hand.
Not notifying your inspector that you are operating nor verifying that imports are on the approved list is unacceptable. If bacterial recalls are occuring due to underprocessing or failure to perform a bacterial kill step or recontamination from raw materials, then these are unacceptable as well.
Industry must continue to regulate itself and do the right thing. It is not acceptable to just have a program in writing. Programs must be put into practice and be reliable each and every day. Confidence in our food industry can only be improved by persistance in every level of the food chain.
Be safe out there!
Rudy
rudy@powerinlearning.com
Bacteria contamination topped the list of reasons. Twenty-four (41%) recalls occurred due to discovery of salmonella, listeria or E. coli. Next allergens and mislabelling caused 18 recalls. Nine recalls were initiated due to companies not having an inspector on site during processing or using ingredients that were not approved for import or use. Foreign materials caused 4 recalls and the last group underprocessing caused recalls three times.
Surely many of these recalls could have been avoided. We also do not know how many product withdrawals were made without USDA involvement or how much product was held at the plants and destroyed prior to making it into the distribution stream. We can assume that this occurred at much higher levels than the recalls. It is fortunate that things are caught before making it to market.
On the other hand, how many of these recalls should never have occurred. They would not have occurred if Pre-requisite plans and HACCP plans were enforced and were more than just check marks in a box. Ensuring that allergens are noticed on labels, in ingredient formulas and on equipment shared by allergens should be caught every time, if quality assurance and production are working hand in hand.
Not notifying your inspector that you are operating nor verifying that imports are on the approved list is unacceptable. If bacterial recalls are occuring due to underprocessing or failure to perform a bacterial kill step or recontamination from raw materials, then these are unacceptable as well.
Industry must continue to regulate itself and do the right thing. It is not acceptable to just have a program in writing. Programs must be put into practice and be reliable each and every day. Confidence in our food industry can only be improved by persistance in every level of the food chain.
Be safe out there!
Rudy
rudy@powerinlearning.com
Monday, March 22, 2010
Basic Food Flavors Cries Foul!
Two weeks ago, we saw again a recall of an ingredient that affected many different products. One manufacturer of a commonly used ingredient can affect the finished products of many different companies. Fortunately most companies processed their end product further with additional heating that could destroy salmonella. Most companies took no chance of having a sick customer and having to deal with potential litigation.
They recalled their products.
BFF is now saying they were only following FDA protocol. When they discovered salmonella in one lot of product, because of notification by their customer that received the ingredient and notified BFF and notified the FDA as per the Reportable Food Registry.
They tested additional product lots, which allegedly tested negative for salmonella. This occurred on September 17, 2009. The company notified its customers on February 26. The FDA announced the recall one week later.
The FDA noted that after notification of the presence of Salmonella in their plant on January 21, they continued to manufacture ingredients until February 15th, without changing their process to ensure that Salmonella was removed from the facility and subsequent product.
At the end of the day, manufacturers need to ensure that their facilities and products are adequately tested to ensure that they are not contaminated. When you test and find positive results, you must change your procedures, get your source of contamination located and removed. You must ensure that you cannot contaminate product that will be leaving your facility.
More training needs to occur in food processing facilities, so that procedures are developed and followed to detect and eliminate any possible contamination. The onus of this falls on the manufacturer.
Err on the side of caution and consumer protection. You will be doing the right thing and controlling your liability.
Be safe out there.
Rudy
rudy@powerinlearning.com
They recalled their products.
BFF is now saying they were only following FDA protocol. When they discovered salmonella in one lot of product, because of notification by their customer that received the ingredient and notified BFF and notified the FDA as per the Reportable Food Registry.
They tested additional product lots, which allegedly tested negative for salmonella. This occurred on September 17, 2009. The company notified its customers on February 26. The FDA announced the recall one week later.
The FDA noted that after notification of the presence of Salmonella in their plant on January 21, they continued to manufacture ingredients until February 15th, without changing their process to ensure that Salmonella was removed from the facility and subsequent product.
At the end of the day, manufacturers need to ensure that their facilities and products are adequately tested to ensure that they are not contaminated. When you test and find positive results, you must change your procedures, get your source of contamination located and removed. You must ensure that you cannot contaminate product that will be leaving your facility.
More training needs to occur in food processing facilities, so that procedures are developed and followed to detect and eliminate any possible contamination. The onus of this falls on the manufacturer.
Err on the side of caution and consumer protection. You will be doing the right thing and controlling your liability.
Be safe out there.
Rudy
rudy@powerinlearning.com
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