Last week in the food recall world, we saw a few more peanut related recalls and then another salmonella issue from the Georgia Nut Company that sells bulk pistachios. In relation to this further down stream, the next set of recalls was issued by Back to Nature and the Kroger Company.
Does this sound interestingly like PCA or as Yogi Berra said “Déjà vu all over again”?
A firm in South Carolina firm used the USDA stamp without an inspector on the premises. A lesson learned the hard way.
A listeria recall in Asadero and Oaxaca cheeses was initiated.
And, two companies issued recalls because of mislabeling and allergens.
Kroger Recalls Shelled Pistachios Due to Possible Health Risk (March 27) (salmonella)
Arya Ice Cream Dist. Co., Inc. Recalls California Dream Nut Sundae Because of Possible Health Risk (March 25) (salmonella)
South Carolina Firm Recalls Frozen Meat and Poultry Products Due To Misbranding and Lack of USDA Inspection (operating without inspector on premises)
Torres Hillsdale Country Cheese LLC Expands the Recall of Asadero and Oaxaca Cheeses due to Possible Listeria Contamination (March 23) (listeria)
Missouri Firm Recalls Cheese Frank Products Due To Mislabeling and an Undeclared Allergen (milk and cheese)
The Georgia Nut Company Issues Voluntary Recall of Certain Snack Products Containing Shelled Pistachio Nuts Because of Possible Health Risk (March 25) (salmonella)
Back to Nature Foods Company Conducts Nationwide Recall of Nantucket Blend Trail Mix Containing Pistachio Nuts Because of Possible Health Risk (March 25) (salmonella)
California Firm Recalls Smoked Chicken Sausage Products Due to Mislabeling (wheat gluten)
What do all these have in common? Lack of effective internal control exists. All businesses have controls. These controls are only as good as they as they are effective.
Mislabeling could be production not using the correct packaging for the current product. It could be an ineffective or missing allergen cleaning step. It might be quality control or purchasing not monitoring packaging before purchasing or an ingredient change in the formula not listed on the label.
Bacterial contamination is a testing, monitoring and sanitation issue.
All of these issues could be controlled and/or eliminated with the right controls in place and the right people taking their food safety and quality control jobs seriously.
Review your controls, test your controls and expect perfection. Errors are not acceptable when dealing with the safety of our food.
Be safe, be ethical, protect your customers and yourself.
For more information contact me at rudy@powerinlearning.com
Monday, March 30, 2009
Monday, March 16, 2009
New Administration, New Safety Focus
Our new administration in Washington, DC has its hands full with economic issues, health care, defense, two wars and the all important FOOD SAFETY issues.
As we all know the PCA peanut recall and subsequent recalls from all the manufacturers who received products and ingredients from PCA have dramatically affected the confidence of the American people in our food safety and its regulations. It also has negatively impacted the same companies who have recalled their products. The lost dollars in product value and future sales has caused some of the smaller companies to go out of business and/or file for bankruptsy.
Pres. Obama has named a new leader for the FDA. He has indicated that government will tighten the regulations and improve its inspection branch. Most of the food industry has positively responded to this move. We all know that something must be done.
A food safety group will be reporting on progress in the regulatory branches to the President.
We must be careful to ensure that changes are scientifically based. That changes are able to be initiated quickly without causing substantial cost to the industry. Companies do need a food safety plan. The employees of food companies need to be properly trained. In house inspections with eyes and in house enforcement tougher that the regulatory agencies see and apply. Employees must take the initiative and authority to produce wholesome products.
Certainly the regulatory agencies need more inspectors. But, do you believe that getting to each plant once or twice a year will make a difference. The large companies already have food safety plans. They have HACCP plans. They train in GMP's. They make a concerted effort to produce safe products. Those that trade on the public market are aware of the negative impact of food recalls on their profitability and stock price and retail sales.
There are a considerable number of small food companies who are not thoroughly trained in food safety. They may pass the local health department or state inspection. They may be licensed and registered with the Federal government. But, do they understand all the practices needed to safeguard their products.
We must first practice safe food production and eliminate the chance for contamination and then we need regulation to guide us in our efforts. But, make no mistake about it, if you decide to enter the food industry, you are morally and legally responsible to protect the public. Do not abuse the trust given you by your customers.
BE SAFE
Rudy
rudy@powerinlearning.com
As we all know the PCA peanut recall and subsequent recalls from all the manufacturers who received products and ingredients from PCA have dramatically affected the confidence of the American people in our food safety and its regulations. It also has negatively impacted the same companies who have recalled their products. The lost dollars in product value and future sales has caused some of the smaller companies to go out of business and/or file for bankruptsy.
Pres. Obama has named a new leader for the FDA. He has indicated that government will tighten the regulations and improve its inspection branch. Most of the food industry has positively responded to this move. We all know that something must be done.
A food safety group will be reporting on progress in the regulatory branches to the President.
We must be careful to ensure that changes are scientifically based. That changes are able to be initiated quickly without causing substantial cost to the industry. Companies do need a food safety plan. The employees of food companies need to be properly trained. In house inspections with eyes and in house enforcement tougher that the regulatory agencies see and apply. Employees must take the initiative and authority to produce wholesome products.
Certainly the regulatory agencies need more inspectors. But, do you believe that getting to each plant once or twice a year will make a difference. The large companies already have food safety plans. They have HACCP plans. They train in GMP's. They make a concerted effort to produce safe products. Those that trade on the public market are aware of the negative impact of food recalls on their profitability and stock price and retail sales.
There are a considerable number of small food companies who are not thoroughly trained in food safety. They may pass the local health department or state inspection. They may be licensed and registered with the Federal government. But, do they understand all the practices needed to safeguard their products.
We must first practice safe food production and eliminate the chance for contamination and then we need regulation to guide us in our efforts. But, make no mistake about it, if you decide to enter the food industry, you are morally and legally responsible to protect the public. Do not abuse the trust given you by your customers.
BE SAFE
Rudy
rudy@powerinlearning.com
Thursday, March 5, 2009
Salmonella product homes
This week we saw a new Salmonella recall. This time the salmonella contaminated alfalfa, onion and gourment sprouts.
Several items can provide perfect media for Salmonella growth. Some of these are sprouts, peanuts, chicken, eggs. The list is not complete, but there are ways to protect yourself. Make sure that you do not cross contaminate in your kitchen or in your manufacturing operation.
Keep raw products in locations separate from processed or cooked items.
Thoroughly cook the products when processing. Make sure internal temperatures of bulk products or deep in the muscle reach the temperature required to kill Salmonella. Cook items to 165F to be sure.
SunSprout Enterprises, Inc. Voluntarily Recalls Alfalfa Sprouts, Onion Sprouts, and Gourmet Sprouts Because of Possible Health Risk (March 3)Wed, 04 Mar 2009 11:17:00 -0600
SunSprout Enterprises, Inc., Omaha, Nebraska, is initiating a voluntary recall of Alfalfa Sprouts, Onion Sprouts, and Gourmet Sprouts based on communications it has had with Nebraska State officials regarding several cases of Salmonella St. Paul reported in Nebraska and Iowa.
Keep working surfaces clean and sanitary. Keep raw meat, eggs, produce properly refrigerated. Keep raw products from cooked. Stored cooked materials separate and above raw materials, never below.
Protect your customers and your families.
Rudy
rudy@powerinlearning.com
Several items can provide perfect media for Salmonella growth. Some of these are sprouts, peanuts, chicken, eggs. The list is not complete, but there are ways to protect yourself. Make sure that you do not cross contaminate in your kitchen or in your manufacturing operation.
Keep raw products in locations separate from processed or cooked items.
Thoroughly cook the products when processing. Make sure internal temperatures of bulk products or deep in the muscle reach the temperature required to kill Salmonella. Cook items to 165F to be sure.
SunSprout Enterprises, Inc. Voluntarily Recalls Alfalfa Sprouts, Onion Sprouts, and Gourmet Sprouts Because of Possible Health Risk (March 3)Wed, 04 Mar 2009 11:17:00 -0600
SunSprout Enterprises, Inc., Omaha, Nebraska, is initiating a voluntary recall of Alfalfa Sprouts, Onion Sprouts, and Gourmet Sprouts based on communications it has had with Nebraska State officials regarding several cases of Salmonella St. Paul reported in Nebraska and Iowa.
Keep working surfaces clean and sanitary. Keep raw meat, eggs, produce properly refrigerated. Keep raw products from cooked. Stored cooked materials separate and above raw materials, never below.
Protect your customers and your families.
Rudy
rudy@powerinlearning.com
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