Food Safety: You Need to Know

Allergen or Not!

2011-08-29T13:16:00.000-07:00

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

Will Food Safety Schemes Improve Food Safety?

2011-04-22T16:48:00.000-07:00

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

Ethics and Food Safety at Its Worst!

2011-01-31T20:28:00.000-08:00

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

What Foreign Material is in Your Food?

2010-10-27T12:35:00.000-07:00

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

Salmonella in Raw Pet Food

2010-07-05T15:48:00.000-07:00

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

Meat and Poultry Recalls exceed 1 per week

2010-04-28T11:17:00.000-07:00

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

Basic Food Flavors Cries Foul!

2010-03-22T16:06:00.000-07:00

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

Salmonella Contaminates Your Flavor Enhancer

2010-03-07T09:21:00.000-08:00

This past week an alert came out from FDA that Basic Food Flavors was recalling it's Hydrolyzed Vegetable Protein ingredient. Why? Salmonella!

HVP is used in many seasonings, soups, dips, chilis, sauces, and a host of products as a flavor enhancer. It is a very common ingredient. Check in your pantry, your refrigerator and at your local supermarket and in a review of ingredients labels it will be there.

The contamination was discovered by one of the customers of Basic F. F. through sampling and testing. As required in the Food Registry reporting, FDA was alerted and subsequently went to the plant to find the source of contamination. Allegedly, they did find Salmonella in the plant.

Now a rash of recalls is occurring. Companies, such as McCormick, are recalling products that used this ingredient from Basic Food Flavors.

If there was a bacterial kill step in the further processing, customer exposure is unlikely. But, companies will err on the side of consumer safety, as they should.

Thankfully, a company discovered this by testing ingredients that go into their products.

What is needed to correct this at plant level?

Was the equipment able to be properly cleaned?

Were the correct procedures in place to properly clean and sanitize the equipment?

Did the company have a HACCP plan?

Did the company have appropriate Pre-requisite plans?

Did the company have appropriate testing procedures in their plant?

Bacterial contamination and re-contamination must be controlled from the farm to your kitchen table. At every step of the process controls must be in place.

When you decide to be a part of the food industry and that food chain, then assume responsibility for the health of the end customer. You have the moral and legal responsibility to protect the public. Take that responsibility seriously. Lives depend on it!

Rudy
rudy@powerinlearning.com

Can't We Stop Salmonella?

2010-02-26T11:39:00.000-08:00

Recently, we have seen a rash of recalls because of Salmonella.

The first question that comes to mind is, "Did they not properly process the product to kill Salmonella?" and of course that is followed by "Did the processed product become recontaminated?".

Two companies are recalling granola bars this week. They may well be associated with the Thumb Oilseed recall of toasted grits. The organic grits may have been used in the production of the bars.

Trader Joes is recalling Chewy Granola Bars and Lovin Oven is recalling Healthy Valley Organic Peanut Crunch, Dutch Apple, and Wildberry Chewy Granola Bars. Check with your retailer to see if you have any of the recalled items.

The ingredients that are used in production should be tested for contaminants. Will this ensure that every contamination is caught? NO! Testing is only as a backup precaution. However, we can no longer trust a certificate of analysis. We do not know every plant's procedures and we are not sure that everything was properly processed and not recontaminated.

Ensure that when you are making ready to eat items from ingredients that your procedures allow for proper processing and that includes the cooking or heat treating in temperature and duration to kill bacteria. If the bars or product is too thick or too cold before heating, the core temperature may not reach the level necessary to kill the micro-organisms.

Also, review all of your handling procedures to ensure that raw materials can never come in contact with the processed product, product surfaces or the packaging that will touch the product. Are your raw materials stored in the same room as your packaging? Is there opportunity for cross-contamination?

Questions need to be asked and operations observed to note where problems exist in your HACCP and Pre-Requisite Programs.

Be informed and be food safe. Our lives depend on it.
Rudy
rudy@powerinlearning.com

Protein Technology Destroys Food Illness Bacteria

2010-02-01T08:45:00.000-08:00

Science has been busy at the university level investigating ways to stop the plague and to stop food borne illnesses. In technology developed at UCLA and UCSD, the AvidBiotics Corporation was started to investigate use of proteins that could specifically connect with and destroy bacteria.

Investigators looked at work that was done on bacteriophages which can attack bacteria and insert their viruses inside of the bacteria, such as E. coli or Salmonella and grow within and destroy the bacteria. These are already approved by the FDA as food additives to reduce bacteria levels.

The difference with the protein, known as R-type pyocins is that they connect with the bacteria and simply puncture the cell wall and let the contents leak out, destroying the bacteria. Since there is no DNA shared it would appear that the bacteria could not "learn" to protect itself or become resistant to the protein. We know that bacteria can become resistant to antibiotics. Certainly, we do not need to develop any more super bacteria by making them resistant to methods of destruction that we have available.

This company is working on a research grant to develop proteins to attack bacteria that could be involved in the plague and be used for Biodefense in case of a Bioterror threat.

There are still many questions that need to be answered and hurdles to cross. One question that certainly needs to be answered is "Can the protein bind with cells in our bodies and destroy them?". Early tests would indicate that the host might not be attacked.

Ecolab has put its financial muscle behind the company, so that it will be first on the block with another weapon in the arsenal to attack bacteria and protect the public.

The future is now. Stay informed. Give me your thoughts on this new form of playing with science and your health.
Rudy
rudy@powerinlearning.com

Massive Tylenol Recall

2010-01-17T12:42:00.000-08:00

McNeil Consumer Healthcare initiated a recall of OTC drugs including Tylenol, Motrin, Benadryl, Rolaids, St. Joseph aspirin because of reports of musty, moldy and mildew odors that were causing nausea and vomiting.

After further investigation, they discovered that there were trace amounts of 2,4,6-tribromoanisole in the packaging that was the cause. This is a metabolite from a chemical fungicide used to treat wood pallets. Their packaging materials were received and stored on these pallets.

Every manufacturer in the food, ingredient, drug, nutritional field needs to evaluate their storage, receiving and shipping materials. Many items are stored on wooden pallets. Wood pallets still make up most of the shipping pallets used today. Certainly plastic and cardboard pallets exist, but wood is the staple of industry.

Add this to your inspections. If the trailer or pallets have an odor then inspect further. Certain food and drugs absorb odors more easily than others. Protect your products. Ask your suppliers to evaluate their pallet suppliers.

Protect the public and your company by protecting your products today.

Rudy
Rudy@powerinlearning.com

Rat-Infested Food Facility Raided

2010-01-08T15:04:00.000-08:00

The Food Production Daily news reported on that a Nashville facility that had been warned about issues but had not corrected them.

The FDA had warned the company in writing in May 2009. It detailed violations of Good Manufacturing Practices and lack of rodent and pest control measures. The facility received and stored bulk ingredients in route to restaurants.

In June, the company said that all issues were corrected. When a re-inspection occurred in November, there was "widespread rodent infestation in the building", said the agency. The facility allowed birds, insects and rodents to enter at will.

US Federal marshalls seized over $1million worth of inventory.

Let's look at the time line. A letter in May to the company, a response from the company in June and then 5 months later a re-inspection that resulted finally in a seizure.
Is this timing acceptable? Why would this take so long if it had potential of making someone ill?

We know that the FDA is in need of funding and in need of more inspectors.

What kind of company would allow itself to operate in this way?

What should local inspection (state, county, city) do to control sanitation and health issues?

Truly, we must get operators to do the right thing and protect the public. Food handling from field to table must continue to improve.

Ask questions where ever you are in the process.

Safeguarding the nations food supply is everyones business and responsibility.

As always, be safe out there.

Rudy
rudy@powerinlearning.com

Hazelnuts...the next PEANUT????

2009-12-30T13:03:00.000-08:00

In the last few weeks leading up to the Christmas holiday season, a recall of hazelnuts began. Salmonella was discovered in hazelnuts at the shelling establish that supplied many other businesses with hazelnuts for further packaging and processing.
In the past year we have seen recalls of peanuts and almonds with similar contamination, but this is the first this year for hazelnuts.
What is happening in the industry? Did this company only handle hazelnuts? What were daily sanitation procedures that were in place to ensure that the bacteria were killed or not present?
Will bacterial contamination continue to increase in our food products? What have bactericides done to protect us? Are we producing bacteria that can no longer be killed by normal cleaning?
Was this a recontamination issue? Was this a result of product being brought in or a contamination in place in the facility?
Janzen Farms was the latest to issue a recall notice. Willamette Filbert Growers in Oregon was the first, followed by Kunze Farms, Harry & David, Evonuk, Whole Foods, Burnt Ridge Orchards, Market of Choice, and Mountain Man Nut and Fruit Co.
Hazelnuts are very popular in the Northwestern United States. Willamette Filbert Growers in an organic producer, did this have an effect?
Recalls appear to be more frequent at holiday times. Is this a coincidence? Is it because they are busier and less cleaning is happening? Are they trying to run longer and employees are taking shortcuts?
Could an employee have brought the contaminate in from home, in a lunch, on clothing, on hands? Were proper Good Manufacturing Practices in place?

We always have more questions than answers.

As always, stay informed and stay safe and enjoy your holidays.

Rudy
rudy@powerinlearning.com

Hold Off on Slim Drinks

2009-12-14T15:53:00.000-08:00

Unilever recalled 10 million cans of Slim-Fast ready to drink products throughout North America. Basically, all their drink products were subject to recall. They discovered in testing that the drinks could be contaminated with Bacillus cereus.
How would this occur? Under-processing? Post processing contamination?

How many days of production was this?

How did their internal quality system and production system fail?

Was their lack of personal control, missing equipment control, lack of procedures, failure to follow standard operating procedures?

It would be interesting to know, so that the rest of industry could avoid this problem. In most food plants and certainly in a company as large as Unilever, there are elaborate food safey systems. How can they fail? Was the failure human?

Rep. Rosa DeLauro from Connecticut called for Beef Packers in Fresno to be shut down because of a second salmonella recall on ground beef. The parent company Cargill is using outside inspectors and public health officials to search for the problem. Up until July, this plant supplied ground meat to schools.

Large retailers and restaurant chains set higher standards for ground meat than the standards set for school beef. Companies often impose higher standards in order to protect the public and reduce their liability. It only makes common sense.

So how can large companies such as Cargill and Unilever have such problems? Is it based on volume? Have they become so large that it is impossible to control contamination? Can companies work their way from under this load and responsibility?

What responsibility do you take as the consumer?

Remember a couple of basic rules. When you grind meat you spread the bacteria that is on the surface throughout the mixture. The surface area has dramatically increased. Assume that ground meat and poultry contain bacteria. Cook poultry and ground meat thoroughly. Take responsibility to protect your family.

Be safe out there.
Rudy
rudy@powerinlearning.com

2 Executed in China

2009-11-24T07:16:00.000-08:00

CNN reported that two people convicted of intentionally adding melamine to milk were executed today in China. Several others are serving 15 years to life.

The operators of the peanut butter plant in Georgia, that was implicated in a massive recall this year went out of business. I am not suggesting that we need to have the extreme that happened above in China. However, I do believe that those individuals involved in the food chain in the US need to take it seriously. It is a matter of life and death.

Unilever issued a recall on Shedd's Country Crock Chilled Side-Dish items. After a reported illness, they discovered that a co-packer had not informed them that an ingredient in the product contained sulfites. Persons with allergies or sensitivity to sulfites can have life threatening reactions.

Recalls for allergens are on the rise. Some are due to improper labelling and some are discovered by the lack of understanding of the ingredients used. Others are caused by inadequate sanitation. Do HACCP plans protect the consumer?

Another recall for salmonella in produce happened this week. This time cantaloupes sold by Five Crowns Marketing in Brawley, California discovered a positive test on a lot of product from November 4. The cantaloupes were shipped to several states.

There are new procedures initiated in produce since the spinach debacle in 2008. These procedures should reduce the chance for contamination and improve the recall procedures. Is testing fast enough? Are recalls initiated soon enough?

In this holiday season, take special precautions. Thoroughly wash all produce. Thoroughly cook your turkey. Don't let raw meat come in contact with produce or cooked foods. Refrigerate items that need refrigeration.

We can all do better as scientists, as producers, as manufacturers, as consumers. Let's take our responsibility seriously and keep our families safe from food borne illness and contamination.

Rudy
rudy@powerinlearning.com

IFT Releases Traceability Repot

2009-11-13T19:59:00.000-08:00

The FDA and CFSAN contracted with the Institute of Food Technologists to evaluate the food sector and make recommendations to improve traceability and speed of recalls.

IFT released that report. I am not sure of the cost, however, the recommendations were those that were expected. The two biggest pieces for necessary requirement are to generate consistent lot codes so that they could more easily fit into a computerized search "Google like" scheme. This was similar to the findings of an independent, no cost to the government, evaluation by industry and private individuals and developed in coordination with WorldFoodTrace.org . www.worldfoodtrace.org

The second piece that will find extensive push back from industry unless the expense can be controlled, is that the information must be available for regulatory audits in an electronic form. The mechanism is not recommended so as to leave room for private industry to develop the software tools for this. It allows for individual firms to do their own conversion to electronic form or hire a third party to do it for them. So get ready to move from paper and pencil to electronic form and get ready to do it soon. When this recommendation is adopted, inspectors will be asking to see your electronic versions and so will your Global Food Safety Initiative Auditor.

I recommend researching technology now. The universal data base that will make this piece useful was not added to the report.

If you have a uniform length and format lot code, if you link lot codes of raw materials with finished products, if you record lot code shipments and quantities leaving your plant to each customer, and if this gets entered into a universal data base, then and only then will the United States have a useful workable system that will allow the CDC and regulatory agencies to pinpoint the source of a food borne illness.

Speed of recall is a life and death issue.

Identification saves lives, saves industry, saves jobs, saves our economy.

Ask your food industry representatives, your regulators, your representatives to use your tax dollars effectively and do the job right, and do the job right now!!

Be safe out there,
Rudy
rudy@powerinlearning.com

US Justice Closes Sandwich Maker

2009-10-09T17:29:00.000-07:00

A sandwich plant in Oakland has been closed and all products seized. The FDA reports that the plant has had numerous Listeria violations since 2002 and has poor sanitation. It also reported lack of enforcement of GMP's and condensation dripping on food lines.

The FDA is stepping up inspection and enforcement and moving much quicker. Congress is giving more power and authority to the FDA and is expecting enforcement.

Both parties are in support of this legislation. The food industry is in support of this legislation.

It is time for the operators on the fringe to shape up. We do not need anymore peanut recalls or spinach problems.

Does your company have a food safety plan? Do you expect and inspect your suppliers to make sure they do as well?

GFSI is a great start. However, how many of the small operators will not be able to afford full blown SQF or BRC? Let's support our small and medium sized businesses and help them get up to speed. A good food safety plan involves strong ownership and execution of the plan from the boardroom to the restroom.

Be safe out there and practice food safety at work and at home,

Rudy
rudy@powerinlearning.com

Produce and Salmonella. Not a healthy mix.

2009-09-20T06:17:00.000-07:00

In the last 3 weeks, we have seen produce recalls happening coast to coast.

We saw canteloupes recalled in Florida when they tested positive for Salmonella.

Green onions had two recalls due to Salmonella, one from Mexico and the other from California.

We saw parsley being recalled. Again for Salmonella.

And on Sept. 18, spinach produced in California was recalled again due to Salmonella.

Why are we seeing this? Food safety programs are in place. More testing than ever is occuring. More inspections are happening.

Increased surveillance, certainly, is expected to find any form of contamination. We would think that if we test more we might expect to see more positive testing for contamination, if contamination is occuring.

Thank goodness that more food testing is occuring and thank goodness that more effort is being made to improve conditions.

Why do these products show bacterial contamination? Let's think about this. It is planted in the soil. It is grown with a lot of moisture and in the harvesting and storage it needs moisture to stay fresh.

Salmonella will live and grow in the water and will be carried by other organisms up onto the plants. Frogs, toads, slugs, snails, birds all enjoy this environment.

How are the products handled post harvest? The picking, packing, sorting, cleaning, storage process all need to be reviewed. Having the correct procedures to eliminate contamination before packaging are needed.

Watch your handling procedures at home. Proper in home handling, cleaning and storage is important to keep your family safe.

Be careful out there and keep your green mix healthy.

Rudy
rudy@powerinlearning.com

Listeria monocytogenes

2009-08-13T18:15:00.000-07:00

Does the name scare you?

It should! This bacteria can prove fatal if consumed.

It loves wet places in your manufacturing facility. It loves places that are hard to clean.

It LOVES to grow in DRAINS and cracks in floors.

There was some recent research conducted at Kansas State University on growth of Listeria monocytogenes. The work was done to show the effect of high pressure cleaning of drains that were growing listeria.

The high pressure atomized the bacteria and splattered them on walls and equipment up to 5 meters from the floor level. Samples were taken at different heights up to 5 meters. Although there were less at the higher levels, listeria was still present.

Additionally the research showed that the bacteria continued to grow even after 48 hours at all levels tested.

What does this mean to me if I operate a food manufacturing plant? First, never use high pressure to clean drains. If you find listeria in these areas use a brush designated for drains and the appropriate cleaning chemical to kill the bacteria.

When working on drains or floors protect areas where open product is handled and packaged.

Remember 5 meters is higher than normal conveyors that transport food. That means bacteria can be launched onto conveyors and packaging areas.

When doing any maintenance on room expansions, remodeling, etc. assume that you are exposing listeria colonies that were waiting for a chance to grow. Protect production areas and protect the product, your customers and your business.

Take food safety seriously.
Rudy
rudy@powerinlearning.com

Contaminated Romaine Lettuce Shipped to 29 States

2009-07-27T15:27:00.000-07:00

Tanimura and Antle recall one lot of Romaine lettuce from Salinas, California. This lot was shipped to 29 states, 2 countries and a territory.

The recall was initiated after a positive test for Salmonella from a state regulatory agency was reported.

The lot covered nine days of processing, June 25 to July 2. The recall was initiated at 19 days after the end of this lot's production. The shelf life of the product is sixteen days.

Several questions need to be answered.
1. Where did contamination arise?
2. Why would the lot span 9 days?
3. What are the internal testing procedures of the company?
4. What are the internal sanitation programs of the company?
5. What are the harvesting procedures of the company?

Until you find the source, you have to keep looking.

Think about how you handle leafy vegetables before you eat them.

Be safe out there.
Rudy Westervelt
rudy@powerinlearning.com

Preventing a Three Mile Island Episode

2009-07-25T10:05:00.000-07:00

How does Three Mile Island relate to food safety?

As you may recall, the incident in 1979 at Three Mile Island Nuclear power plant involved a near meltdown. It put nuclear energy use for delivering clean energy way behind. People were rightfully scared of the possibility of a nuclear release that would cause sickness and death for their communities.

The cause of the event is what is significant.

Every plant has checks and balances and back up plans for failures. There are contingency plans for all imaginable circumstances.

On the particular day of the failure, a water filter blockage caused moisture to leak into the plant's air and shut down two valves that supplied cold water to the steam generator.

The backup system should have taken over, however the valves had been closed for some reason.

The indicator showing that the valves were closed was blocked by a repair tag on a switch above it.

No problem, another backup or relief valve was in line.

But, the relief valve was stuck open instead of closed. The gauge to let the operators know of the problem was broken and waiting for repair.

The stars were in alignment and a meltdown nearly happened.

Do you have a HACCP program? Do you have the pre-requisite programs in working order? Do you have checks and balances to prevent contamination?

Could you really track your products through the market place and back?

I would recommend that you look deeper into this. Do not underestimate the people quotient.

The reason that we have withdrawals of products and recalls of products is that reality is different on the plant floor, than expected in the board room.

The interaction of quality assurance departments, production departments and maintenance departments is essential to the operation. Expecting to avoid negative situations by operating only with bottom line thinking will give you many sleepless nights.

Food safety cannot be a vertically driven from the top down. The playing field must be horizontal to have concern and authority from the top manager to the janitor.

Think about the process in your business. It is not about if a "three mile island" will happen in your plant. It is about when it will happen.

The extent of the liability is in your hands.

Ask the right questions, look with your eyes not your ears.

Be safe out there,
Rudy
Rudy@powerinlearning.com

Is Your Water Safe to Drink?

2009-07-22T17:22:00.001-07:00

A study completed and released this month from Wake Forest University Baptist Medical Center suggests a link between manganese in ground water and increased total cancer deaths, colon cancer death and lung cancer deaths in North Carolina.

Trace amounts of this element, when entering through the lungs, causes a decrease in cancer.

More research is needed to find the direct relationship.

Manganese has replaced lead in gasoline and therefore may be entering the ground water reserves.

This continues to raise the question about how we attempt to change one contaminate in our environment and in so doing may cause additional contamination. How much research should be done before making ingredient changes.

Just because we do not have reports on levels that can cause long term health risk, does not mean that we should jump in and make the change. Often changes become dictated by regulatory agencies, who are trying to protect the public. Regulatory restrictions often tell you what you cannot use.

Industry response in efforts to do the right thing make a change.

The right thing at the end of the day is for science, industry and regulatory to work together on solutions.

In the meantime, be safe out there. Watch what you eat and drink.

Rudy Westervelt
rudy@powerinlearning.com

Food Safety Puts Small Business Out of Business

2009-07-07T16:32:00.001-07:00

The United Nations recently commented that global food safety initiatives driven by government and big business is putting small companies and in particular developing countries' small businesses out of business.

At the heart of the issue is the balance of food safety and the regulations needed to improve the safety of food products. Additionally the drive is on to put the responsibility for food safety back on the producer and manufacturer.

The self regulation is being directed by lobbying groups for the food industry which are headed and funded by the large food companies. The rules being made push the small companies out and are self-supporting to large businesses.

To certify on the new programs requires training and documentation that are time consuming and expensive. The larger companies can train corporately and drive it out to each of the sub units. For the small company, the luxury of spreading the cost over many plants and large volume does not exist. Hence, the small company will not be able to compete and go out of business.

You might say, so what. Well, we want a large variety of food products at any time any where around the globe. Some of this comes from small suppliers in remote areas of the world.

Take the GFSI sweeping the EU, UK and USA. Two main accepted followings are BRC and SQF. The FMI has designed the program to only allow large training suppliers to play in the "sand box". This is because the program is very expensive. Small private inspection firms cannot compete in this arena, because the rules have been made to exclude them.

Our world economy was built on the small business. The large multiplant and international businesses grew by buying out the competition and as a large organization becoming less capable of making good decisions quickly. The economy of scale was economy of mediocrity and spreading of costs over a larger base.

As a small business owner, who wants our small producers and manufacturers to survive and our developing countries to better support their people, get big business and big government out of the control of decisions and return to common sense, ethics and personal initiative to solve our food safety and profitability issues.

Be safe...
Rudy Westervelt
rudy@powerinlearning.com

Can't find food safety person in a forest of lobbyists

2009-06-14T17:20:00.000-07:00

Fox news had a story recently on the lack of concern shown by the new administration because a nominee has not been named for the position of USDA Under Secretary for Food Safety. It certainly is not because of a lack of trying.

Agriculture Secretary, Tom Vilsack is searching for the right candidate. Most have yet to pass the requirement to have not lobbied Congress to vote a certain way.

Now I bet that there are thousands of qualified candidates that could pass that test. Why aren't scientists being considered?

Apparently the meat industry has given our Ag Secy a list of names that would support their initiatives and that they could live with.

Now, Food Safety is certainly something that we believe is central to the health and welfare of our citizens. Why would we choose someone who not be impartial? Knowledge of science and industry, and the ability to make sound judgments and reach consensus should drive the search.

Heck throw my name in the hat. I'll bet that I make informed decisions and could drive consensus and move the process forward.

Give me your thoughts and speak out for food safety...

Rudy Westervelt
rudy@powerinlearning.com

Are you drinking E.coli?

2009-06-02T08:34:00.000-07:00

By the end of the year the FDA will require all manufacturers to test their source water on a weekly basis for bacteria. In particular E.coli must be evaluated.

Currently, the bottled water is tested after bottling to ensure that it does not contain E. coli and is safe to drink.

The new rule was in response to an EPA rule requiring municipal water districts to test their water to ensure it is safe to drink.

The rule will also expect bottlers to eliminate the bacteria, hold it from shipping and retest samples before shipping. All this must be retained in writing.

Since, the product should not contain harmful bacteria, the FDA using the adulterated product language to provide enforcement in this area.

Do you feel that manufacturers should be accountable to test all their ingredients when they have been furnished with a letter or certificate of guarantee?
What value are guarantees if you need to retest?

This may seem like a reasonable request. What is the cost? What is your liability? Will this better protect the public? Do current bottling procedures, such as ozonation or use of ultraviolet light, protect the product and the public?

Will public water supplies have increased scrutiny?

Let me know you thoughts.

Obviously, some unethical activity and accountability at the muncipal water source may affect your thoughts.

The government even reversed their findings in North Carolina.
A federal report said that water contaminated from a dry cleaner and industrial activity supplying Camp Lejeune was safe even though contaminated for more than 30 years. The government no longer stands by this report.
Veterans and families have filed claims in excess of $30billion.

Who do we trust? The rule makers, the government, the manufacturers?

Ask questions. Demand answers.

Be safe,
Rudy
rudy@powerinlearning.com

Harvard Confirms BPA in College Students

2009-05-25T07:35:00.000-07:00

A report in FoodProductionDaily included an article by Mike Stones on May 25th.
The report confirmed that bisphenol A, BPA, does leach into liquids that are held in bottles or containers lined with or containing BPA.

The study used cold drinks consumed by Harvard students for one week. All the cold drinks for that week were poured into a container that used BPA in the resin. The students showed more than a 67% higher urine concentration of BPA versus the control group who did not use this container.

BPA can cause diabetic issues, cardiovascular issues. It is linked to breast cancer. It can disrupt the endocrine activity in babies and infants.

It is assumed that hot liquids held in these containers would contain higher levels of BPA. The study was reported on just recently but was conducted a year earlier.

What can be done to get this research independently funded and conducted more quickly? We all need to know what is in the products that we are consuming. The packaging is just as important as the ingredients or contaminants in the products.

How many other products could contain BPA? Since it is used in certain plastic bottles, it lines drink cans and has other uses in the food industry, is it so inconceivable to think that a significant percentage of breast cancer or coronary disease is associated with this product.

Everywhere we turn today, we see more and more people and younger people with serious health issues. Cancer occurs at younger ages. Food allergies are on the rise. Asthma continues to attack young and old.

Let's figure this out and work harder to protect our food and drink products and protect our citizens, our friends, our families.

My challenge to each of you is to question more and expect answers. Support independent research that will supply us the real answers.

As always, be safe.
Rudy
Rudy@powerinlearning.com

Is your business epidemic proof?

2009-05-06T11:34:00.000-07:00

Everyday around the world, we have disasters, floods, fires, hurricanes. Have you put your plan together to ensure that if any of these strike your business will survive? What if the Swine Flu, Avian Flu or other epidemic strikes, will your planning cover this emergency?

I do not mean insurance for your business and products. Certainly that is necessary.

I do mean a complete plan to address internal operations, supplier operations, customer relations, and the distribution chain.

If your main ingredient supplier could not operate for 6 months, do you have a backup supplier? Could the backup handle your volume and the volume of other new customers?

Do you know what your suppliers have planned for emergencies?

After Hurricane Katrina and a subsequent hurricane in the Gulf of Mexico, many dairy and fluid manufacturers who used HDPE to manufacture containers were restricted in the amount of resin that they could purchase. Without bottles, it is hard to operate a fluid processing plant.

In the dairy world, could you operate your plant, if you had 50% absenteeism?

Join me in a free webinar on May 14th to discuss plans further.

Space is limited.Reserve your Webinar seat now at:https://www2.gotomeeting.com/register/259403835

EPA raids city hall

2009-04-30T15:55:00.000-07:00

In Crestwood, IL it was reported by the Associated Press that 10 days after the Chicago Tribune had reported that the village water supply was supplemented with water from a municipal well that was contaminated with two chemicals related to a dry-cleaning solvent, that the EPA and FBI raided the village offices.

The agents were armed with search warrants looking for information that would provide evidence that the city officials or employees may have knowingly allowing contaminated water to be added to the public water supply, not just once but for several years.

The chemicals can cause cancer, liver damage and death.

CBS2 news quoted EPA director Scott as saying that the city engineer admitted to falsifying the truth and knew that someone could have gotten ill from this water.

What would make anyone, even a government official send contaminated water to the children and adults of this town? Was it easier? Did it make him any money? Surely not.

I am at a loss to find any reason that someone that the citizens entrust their lives to in providing safe drinking water, could make such an incredibly bad decision. Maybe criminal decision.

Do we, as citizens, need to send water samples out of the tap to the lab? Someone definitely needs to be the watch dog. It appears that the people that we support with our taxes have let us down. Maybe it is time for the citizens to begin to perform performance audits on government employees.

As always, be safe, watch what you eat and drink.
Rudy Westervelt
rudy@powerinlearning.com

Pistachios or peanuts, are you safe

2009-03-30T10:56:00.000-07:00

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

New Administration, New Safety Focus

2009-03-16T19:57:00.000-07:00

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

Salmonella product homes

2009-03-05T16:17:00.000-08:00

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

The Cost of Food Safety

2009-02-24T07:35:00.000-08:00

The current effects of the largest recall in U.S. history, that of peanut contamination, has caused and continues to cause massive product recalls throughout the United States and into other countries.

The company which had the issues and initiated recalls has filed for bankrupcy protection. It certainly has exceeded its level of insurance protection and asset protection.

Who does this affect and what is the cost? Certainly, the families who lost a loved one and those that suffered illness, have real medical costs and have suffered emotionally.

The employees, who no longer have a job, have lost their income. Eventually, since this has happened in the worst economic times since the early 70's, they could lose their homes, cars, etc. They can be on unemployment, food stamps, government assistance programs. They are not working so they do not pay taxes, which increases the burden on the local economy, the state and the U. S. economy.

The businesses in their communities suffer because they lose a customer base.

All the companies that initiated a recall, and the list continues to grow, have suffered loss that will be in litigation for some time. This affects the financial stability of these companies.

An article today by an insurance company, addressed the availability of insurance to handle these type of cases. The manager stated that the food company first needed strong quality, traceability, recall and crisis management programs in order to be considered for this insurance. Certainly, this recall has affected the rates for this insurance.

Good Manufacturing Practices, a complete HACCP plan, a working Quality program must be part of the process. We have focused a great deal of effort on finding better ways to improve speed of recall to protect the public. More work is needed to make an effective program for the entire food industry.

However, if we place more effort on education and practices in our plants, we can effectively reduce and control liability to our companies and to the public. A strong food ethics program is critical to this process.

I will comment more on this in future communications.

I look forward to discussing your situation or concerns.
Contact me at rudy@powerinlearning.com

Until then be safe and be questioning.

Rudy

Who do you trust?

2009-02-07T11:43:00.000-08:00

When you are a customer, you have to believe in the wholesomeness of food products being sold in our supermarkets and restaurants across the country, if you are going to purchase and consume food. Or, raise your own food! Probably not for most Americans.

Our government inspection systems were set up to develop standards for operators to produce wholesome products. The regulatory agencies depend on their teams of inspectors to assess the adequacy of the system.

Our food companies have the responsibility to interpret the rules and implement them, so that they are safeguarding their products. They have to rely on all of their employees to follow the rules and procedures.

In today's world, raw materials and finished products enter our food supply from many sources, foreign and domestic. As a purchaser how do you trust that it meets the standards necessary to be used in the manufacture of your products or to be sold on your shelves?

The basic word is TRUST!

With this latest peanut disaster, TRUST has been destroyed.

A major food company announced that its inspections of the manufacturer resulted in superior inspection results. These audits were performed by an outside trusted firm. Could they have been incorrect? Maybe not. As a purchaser, how in depth an inspection are you allowed? How in depth do you ask for? Is a letter from the supplier that it guarantees that it meets regulations enough?

I suspect that if insurance companies continue to pay out big amounts for clients that do not have proper controls to avoid or reduce liabilities, they will raise rates, change legal contracts and force inspections of companies.

I suspect that we will continue to see more government direction and involvement.

I suspect that it is time for our manufacturers to ask for and demand more transparency from their suppliers and more access to their facilities.

I also suspect that in response, suppliers will be less open and provide less access, than ever before.

In today's economically challenged world, where does FOOD SAFETY fit?

That choice is up to each of us.

Be informed! Challenge the process! Contact me for specific solutions for your specific needs!
www.powerinlearning.com
rudy@powerinlearning.com

Rudy

Reduce Recalls, Improve Effectiveness

2009-02-02T08:21:00.000-08:00

Since January 28th, when the Peanut Corporation of America expanded its recall of peanuts and peanut products, over 40 companies have announced associated recalls of their products.

While work is being done in the U.S. and around the world on developing better trace and track and recall systems, we are still a long way from agreeing on a format, a useable system that can be used by all companies. In order to be effective a recall system must be useable by small, medium and large companies. Efforts must be made to control the cost impact to the companies and the consumers.

Any system in order to be effectively utilized by the CDC or FDA or other regulatory agencies will require partication by all food companies. If industry drives the process with advice from government agencies the chance for adoption will improve. Although most people feel we need an effective system, most do not agree on who must accept the cost and burden.

Two food safety directions must be followed. The first must be to continue efforts to reduce the need for recalls by improving the checks and balances in the manufacturing plants. This takes training, monitoring and daily involvement of plant operations, quality control, suppliers, and consultants.

The second piece is an effective recall process. One that can find common components or products and remove them from the market in a shorter period of time. It cannot take weeks and months to complete the process.

I am involved in work on both fronts. Feel free to contact me for further information and discussion.

Be safe out there...
Rudy

rudy@powerinlearning.com
http://www.powerinlearning.com/

Ethics in the Food Industry

2009-01-28T20:34:00.001-08:00

I have always believed that each of us, who wish to be a part of the food industry are given the responsibility of protecting the public by producing food products that will not harm our customers. If the only reason we entered this business was to make money, then we have no right to be in this industry.

There is no less responsibility to protect the public in the food industry than there is in the medical field or firefighting or emergency workers or police officers.

Whenever we see people getting ill or dying from consuming food that they believe to be safe, then it harms not just the plant operators that do not care about their products or do not care to learn how to produce safe products, it harms each of us in the food industry.

The trust in the industry has been lost. In my years in the industry, I do not recall the situation being so out of control. And because one plant can send out ingredients and products that affect other products and because companies have merged and closed down underperforming plants, one large operator covers a larger part of the industry.

Today, in the Washington Post, it was revealed that the peanut company that had produced peanut butter and paste that was implicated in causing many illnesses and up to seven deaths, had internal tests over the last two years that were positive for Salmonella. Some of the tests were environmental and some were in products that had been shipped out. Those products were not withdrawn or recalled.

When a company does internal testing, and almost all do, and finds positive results what do they do with the results? Most companies have a plan for cleaning, protecting the product, protecting the public. I believe you are obligated to do more than test.
Before you start a testing procedure, you should put down in writing your plan to handle positive results. Then if you have a positive test, you must follow your plan.

Later today, the Peanut Corporation of America announced further recalls on all peanuts and products that were manufactured in their Georgia facility.

If you are CEO or president of your food company now is the time to ask the following four questions:

What bacterial contamination tests are being performed by your Quality Departments?

Who is aware of the results of these tests?

What action is occurring if a test result is positive?

When and how is the decision made to remove the product that may be contaminated from the market?

Based on your answers you may want to call or email me for a confidential and candid discussion. Understand that the persons supplying answers to your questions may be telling you the policy answer and not reality. They may be conditioned to do so.

Be informed, step up and take ownership of the process, and do not punish the public or your industry, because you do not have the time or desire to do the right thing.

Do more than is expected or required to protect the public. Help us put confidence back into our food industry and its safety.

Rudy Westervelt
rudy@powerinlearning.com
www.powerinlearning.com

FDA advises consumers on peanut butter

2009-01-19T10:34:00.000-08:00

The FDA has made an announcement for consumers to avoid eating products that contain peanut butter until they have completed their investigation.

Nearly 500 illnesses, 90 hospitalizations and 6 deaths have been linked to this Salmonella outbreak.

The Peanut Corporation of America has issued recall of its pastes and products manufactured since August of 2008. The products went across the United States and into Canada, Korea and Haiti.

The CDC has urged companies that use peanut butter in manufacture of products to release information on the source of their ingredients.

Peanut butter and ingredient peanut products account for nearly 130 million pounds used per month. Most of this use is in the manufacture of peanut butter.

Being requested not to consume peanut butter crackers, cookies, peanut butter chunks and flavors in your ice cream is now tremendously impacting this industry and the related users.

As consumers, our challenge is to better understand where ingredients are sourced. As manufacturers, it is essential to better understand sanitary practices of the companies supplying our ingredients and the tests essential to protect the public and as regulators, we must use each food contamination investigation as a learning experience to improve the speed of arriving at the source of contamination and getting contaminated product removed from the market.

Ask questions, expect answers.

Rudy

The Peanut Salmonella Debacle Goes Crackers

2009-01-14T20:52:00.000-08:00

We now know that the producer of the peanut butter that has been identified as the possible source of a strain of Salmonella that has sickened hundreds of people and some deaths, also supplies peanut butter to Kellogg Company for the manufacture of peanut butter crackers. Being concerned, Kellogg's has put its products on hold.

This has the feeling of the last peanut butter recall.

Check your cupboards and ask plenty of questions.

Kellogg Company Announces Precautionary Hold on Austin and Keebler Branded Peanut Butter Sandwich Crackers
Contact:Kellogg Consumer Response Center888-314-2060
FOR IMMEDIATE RELEASE -- Battle Creek, MI -- January 14, 2009 -- Kellogg Company today announced it has taken the precautionary measure of putting a hold on Austin® and Keebler® branded Toasted Peanut Butter Sandwich Crackers, Peanut Butter and Jelly Sandwich Crackers, Cheese and Peanut Butter Sandwich Crackers, and Peanut Butter-Chocolate Sandwich Crackers.
FDA and other regulatory agencies have indicated that Peanut Corporation of America (PCA) is the focus of their investigation concerning a recent Salmonella outbreak thought to be caused by tainted peanut butter. PCA is one of several peanut paste suppliers that the company uses in its Austin® and Keebler® branded peanut butter sandwich crackers.
Kellogg Company's investigation has not indicated any concerns, nor has the Company received any consumer illness complaints about these products.
Nonetheless, Kellogg Company is taking precautionary measures including putting a hold on any inventory in its control, removing product from retail store shelves, and encouraging customers and consumers to hold and not eat these products until regulatory officials complete their investigation of PCA and Kellogg provides further information as to the resolution of this issue.
"Consumer health and safety is our top priority," said David Mackay, president and CEO, Kellogg Company. "We are taking these voluntary actions out of an abundance of caution."

Be careful out there. Be observant of food handling practices.

Rudy

What's in Your Peanut Butter?

2009-01-11T09:27:00.000-08:00

We remember the past food recalls on Peter Pan peanut butter. The plant in South Georgia that produced it had contamination issues that resulted in the brand being pulled from the markets including co-packed brands. The recall expanded into bulk peanut butter that was used in the manufacture of cookies and other products.

One of the big issues we face today is the reduction in the number of manufacturing plants in the United States. As companies and plants have consolidated to control costs and remain competitive, they have put smaller companies out of business. Big retailers have squeezed the manufacturers for reduced wholesale costs of merchandise so that they can maintain the necessary growth in revenue to satisfy their Wall St. analysts and their shareholders.
The reason that this pertains to food safety is that many distributers today have their brand name on the product, but do not manufacture the items. Items are packed by a contract packager.

When the contract packager has contamination issues the extent of the recall depends on the quality of the record keeping, lot traceability and sanitary standard operating procedures that are being practiced.

This carries on to the following recall that has occurred in peanut butter again. The manufacturer was not mentioned in the recall, but I presume we are just hearing about this story as it unravels. The distributer is desiring to remove the product and related labels off the market to protect the public and the company's liability. Read the following recall to understand the extent. What you do not know is what related labels were packaged on the same line before or after the recalled product and the follow up by the manufacturer to correct the problem.

King Nut Issues Peanut Butter Recall
Contact:Martin Kanan 440-248-8484 extension 244
FOR IMMEDIATE RELEASE --Solon, Ohio (January 10, 2009) - King Nut Companies, a distributor of peanut butter manufactured for them by Peanut Corporation of America, today announced a recall of peanut butter distributed under the King Nut label. No other King Nut products are included in this recall.
King Nut took this action as soon as it was informed that salmonella had been found in an open five-pound tub of King Nut peanut butter. King Nut distributes peanut butter only through food service accounts. It is not sold directly to consumers. King Nut does not supply any of the ingredients for the peanut butter distributed under its label. All other King Nut products are safe and not included in this voluntary recall.
“We are very sorry this happened,” said Martin Kanan, president and chief executive officer of King Nut Companies. “We are taking immediate and voluntary action because the health and safety of those who use our products is always our highest priority.”
“Because we don’t manufacture peanut butter, we will do what we can to get this product out of distribution and will work with the manufacturer to inform others of this problem,” Kanan said. “We also distribute peanut butter from this manufacturer under the Parnell’s Pride brand, although we are not the only distributor. However, we have asked our customers to remove this brand as well.”

In an unrelated recall, yogurt was recalled for containing walnuts and almonds, that were not disclosed on the packaging.

Again in today's market, how can this happen?

I will go out on a limb and state that most companies, even if they have a process in place to handle proper labelling, do not practice what they have written. They have policies and procedures. They may have had someone in that position. Maybe that person left the company or the job was eliminated. Transfering those things that are in writing to actions in most cases fails to happen, because of lack of time in the day or lack of checks and balances in the process.

I am very concerned with the direction that we as a country are going as we continue to drive food safety from Washington, DC without understanding how we interpret this in plants across the country. I challenge each distributer and manufacturer to step up and get it right. Protect the public and your company. It is your morale and legal obligation when you decided to enter the food business. Take the obligation seriously.

Triple B Corporation dba S.T. Produce Issues Allergy Alert on Undeclared Allergens Walnuts and Almonds in Parfait Products
Contact:Mike Ruff206-625-1412
FOR IMMEDIATE RELEASE -- Seattle, WA – January 9, 2009 -- Triple B Corporation dba S.T. Produce, Seattle, WA is initiating a voluntary recall of the below listed Charlie's brand yogurt parfait products because they contain undeclared walnuts and almonds. People who have allergies to walnuts or almonds run the risk of serious or life-threatening allergic reaction if they consume these products.
The yogurt parfait products being recalled are packaged under the Charlie's Label into 8.5 ounce, clear plastic package cups with a USE BY Date of 1-12-09 through 1-15-09 stamped on the side:
Peach and Pineapple Yogurt Parfait UPC 0-45009-06747-0
Pineapple Blueberry Yogurt Parfait UPC 0-45009-06748-7
Mixed Berry Parfait UPC 0-45009-06766-1
Strawberry Blueberry Yogurt Parfait UPC 0-45009-06787-6
Pineapple Strawberry Yogurt Parfait UPC 0-45009-06788-3
In addition, the yogurt parfaits are sold in a variety pack, 6/8.5 oz. containers, sold in a cardboard carton:
Mixed Pack Parfait UPC 0-45009-08084-4, contains 6/8.5 oz yogurt parfaits – 2 each of mixed berry, strawberry & blueberry, and pineapple & peach.
The recalled yogurt parfait was distributed in Washington and Oregon in retail stores and delis.No illnesses have been reported to date in connection with this problem.
The recall was initiated after it was discovered that the walnuts and almond-containing parfait was distributed in packaging that did not reveal the presence of the walnuts and almonds. Subsequent investigation indicates the problem was caused by a temporary breakdown in the company's production and packaging processes.

Until next time, Be Safe Out There,
Rudy

And the Melamine Just Keeps on Coming

2009-01-06T20:49:00.000-08:00

There would seem to be no end to this problem. This one was discovered by the FDA. As a consumer, you should ask questions and check labels. Many products today contain milk and milk components, this may be whey or milk powder or other components.

Read the ingredients labels and be involved in the process. Ask your retailers to ask their suppliers to find out where ingredients and products are manufactured and what steps are being done to protect the public. Public awareness is our best defense.

National Brands Inc. Issues a Nationwide Recall of Topaz brand Wafer Rolls Because of Possible Health Risks
Contact:National Brands Inc.1-866-238-5201
FOR IMMEDIATE RELEASE -- December 19, 2008 – National Brands Inc., Spring Valley NY is initiating a nationwide recall of all their 4.76oz (135gm) cans and 12.3oz (350gm) cans of Topaz brand Wafer Rolls because it may be contaminated with Melamine.
Product was distributed nationwide through retail stores.
The product comes in 4.76oz (135gm) metal cans and 12.3oz (350gm) metal cans in the following four flavors:
Topaz Wafer Rolls with Chocolate Flavored Cream Filling Lot numbers L8085A, L8219A, L8245A
Topaz Wafer Rolls with Hazelnut Chocolate Flavored Cream Filling Lot numbers L8085D, L8219D, L8245D
Topaz Wafer Rolls with Vanilla Flavored Cream Filling Lot numbers L8085B, L8219B, L8245B
Topaz Wafer Rolls with Mocha Cappuccino Flavored Cream Filling Lot numbers L8085C, L8219C, L8245C
Consumers who have the product which is being recalled should stop using it immediately. No illnesses associated with this product have been reported to date.
The recall was initiated after FDA testing discovered that product was found to contain Melamine.

Be safe out there,
Rudy

Where Did Your Bacon Bits Come From?

2009-01-04T11:51:00.000-08:00

The first Class I recall from the USDA in 2009 was on bacon bits manufactured in November in Wisconsin and distributed to restaurants and the institutional trade in six states from California to Florida.

What is the chance that most of this has been consumed? It was distributed by the case and 359 ten pound cases were sold.

The contamination was discovered after in house testing of the product.

What was done to ensure that the source was discovered? What has been done to ensure no production before or after this date was contaminated?

When you are out to dinner and order a baked potato with everything, you might ask where the bacon bits came from for your order. If you order a salad that has bacon bits, then ask the same question.

Wisconsin Firm Recalls Bacon Bit Products For Possible Listeria Contamination

Recall Release
CLASS I RECALL
FSIS-RC-001-2009
HEALTH RISK: HIGHCongressional and Public Affairs(202) 720-9113Peggy Riek WASHINGTON, Jan. 3, 2009 - Patrick Cudahy, a Cudahy, Wisc., firm, is recalling approximately 3,590 pounds of bacon bit products that may be contaminated with Listeria monocytogenes, the U.S. Department of Agriculture's Food Safety and Inspection Service announced today.

The following products are subject to recall:
10-pound cases of "Golden Crisp APPLEWOOD SMOKED PRECOOKED BACON TOPPINGS." The products bear the establishment number "EST. 28" inside the USDA mark of inspection as well as a printed Julian date of "8318."
10-pound cases of "John Morrell APPLEWOOD SMOKED PRECOOKED BACON TOPPINGS." The products bear the establishment number "EST. 28" inside the USDA mark of inspection as well as a printed Julian date of "8318."
The bacon bit products were produced on Nov. 13, 2008, and distributed to restaurant and institutional establishments in California, Colorado, Florida, South Dakota, Texas and Wisconsin.

Be safe out there.
Rudy

Burrito Recall and Owner Reactions to Allergens

2008-12-31T09:13:00.000-08:00

Yesterday, we saw another Listeria recall from a Colorado firm that sells products in 7-Eleven stores. This brings up a thought to me as I read the recall. What happens if you cannot read English? Did the 7-Eleven stores post this in all their stores effected by the recall?

Colorado Firm Recalls Burrito Products For Possible Listeria Contamination

Recall Release
CLASS I RECALL
FSIS-RC-053-2008
HEALTH RISK: HIGHCongressional and Public Affairs(202) 720-9113Roger Sockman WASHINGTON, Dec. 30, 2008 - Home Fresh Sandwich Distributors, Inc., a Denver, Colo., firm, is recalling approximately 172 pounds of burrito products that may be contaminated with Listeria monocytogenes, the U.S. Department of Agriculture's Food Safety and Inspection Service announced today.

The following product is subject to recall:
5.3-ounce packages of "7- ELEVEN Fresh to Go BURRITO WITH POTATOES, BACON, EGGS, & MONTEREY JACK CHEESE" with a "Best By" date of "Thursday 1225." The products bear the establishment number "EST. 19496" inside the USDA mark of inspection. The burrito products were produced on Dec. 23, 2008, and sold at retail convenience stores in Colorado. Consumers may have purchased these burrito products on Dec. 24 and 25, 2008.

In Chicago, the Chicago Tribune investigated labelling of retail food products for allergens and compared this with product testing.
They discovered 117 products that contained allergens that were not identified on the label as required by food labeling laws.
When they approached the manufacturer, most said that they would investigate and make the necessary changes. Some indicated they would not recall the product. One said that a recall would put them out of business.

Where do consumer expectations and manufacturer and retail requirements come into alignment?

As a consumer, what do you expect? Do you care? Do you read the label? Do you trust what you read?

As a manufacturer, how much liability can you stand? Why wouldn't you label your products as required by regulations?

As a retailer, what do you have in place to remove recalled items from sale and notify your customers?

Be safe,
Rudy

Holiday Recalls

2008-12-27T09:13:00.000-08:00

On Christmas eve and Christmas day, two recalls were issued.

One was an allergen issue where eggs were not listed as ingredients and the second a listeria contamination.

Missouri Firm Recalls Sausage Products For Possible Listeria Contamination

Recall Release
CLASS I RECALL
FSIS-RC-052-2008
HEALTH RISK: HIGHCongressional and Public Affairs(202) 720-9113Peggy Riek WASHINGTON, Dec. 25, 2008 - T. Piekutowski European Style Sausage, a St. Louis, Mo., firm, is recalling approximately 750 pounds of sausage products that may be contaminated with Listeria monocytogenes, the U.S. Department of Agriculture's Food Safety and Inspection Service announced today.

KRC Food Trading Inc. Recall of Fish Cake Sushi (December 23) Wed, 24 Dec 2008 21:46:00 -0600
KRC Food Trading Inc is recalling its Fish Cake sushi with production date of December 19 and December 22 due to the label not declaring eggs. People who have an allergy or severe sensitivity to eggs run the risk of serious or life-threateningallergic reaction if they consume these products. The Fish cake Sushi was distributed in California in coffee shops, bakeries, and Korean markets in Los Angeles, CA including two retail stores owned by the firm.

If proper environmental testing and controls are carried out in the manufacturing plant, then listeria issues should be eliminated. Much work is needed on education, testing and action to ensure that this type of problem is eliminated.

On the allergen front, it is disappointing that we continue to see recalls for improper labelling. Why can't the operators check the ingredients and formulation and ensure that it matches the wording on the finished product label?

Let us not let up on quality and food safety initiatives today or any day.

Be safe,
Rudy

Holiday Gift Giving and Food Safety

2008-12-22T07:09:00.000-08:00

This time of year we look for neatly wrapped and decorative gifts and gift baskets for giving to friends and family.

Many of these contain a variety of packaged products that are being combined into a basket, covered in plastic wrap and tied with a pretty bow at the top. They certainly attract attention.

Some of these are produced by regular food manufacturers and distributers who work with food products all year long and therefore are likely to have been handled properly.
However, there are a significant number that only operate during the holiday season. Some make the baskets long in advance of the holiday to meet the expected demand.

When chosing the gift basket try to look for recognized brands or manufacturers. If you can observe the country of origin then you should look for the product mix.

On the receiving end, you should inspect the packaging before using any of the products. Check for expiration dates. Check to ensure that items marked for "refrigeration" have been refrigerated. For items that need refrigeration after opening, then be sure that you follow the directions. If there are processed items, like jars of salsa and other items that should be properly sealed, then inspect the can or jar before opening for any swelling or appearance that you might question.

Remember, if in doubt, then do not use the item. Certainly you do not want to offend the person who gave you the gift, so you might do your inspection after the person leaves.

The following product recall is an instance where an item for gift giving is being recalled because of a potential melamine contamination:

Dorsey Marketing Inc. Voluntarily Recalls Three G and J Gourmet Market Cocoa Products: 120126, 120129, 120144 (December 19) Sat, 20 Dec 2008 08:52:00 -0600
Dorsey Marketing Inc. (DMI) of Ville St. Laurent, Quebec, Canada, is voluntarily recalling the following three G and J Gourmet Market cocoa products because these products may contain melamine.

Remember, be safe and have a healthy holiday season.
Rudy

Chinese Food No Longer to Contain Lye

2008-12-16T07:50:00.000-08:00

In news from China, new regulations were announced to add to list of ingredients NOT to be added to foods includes lye and boric acid.

As this unfolds, we will see many other chemicals or ingredients that will be banned from use in food products. There are several coloring agents and pigments that have been banned. We should remember that in our lifetimes, many chemicals that we used regularly in the United States have been banned from use in food related products. Chemicals that were used to kill insects or eliminate weeds around crops. Chemicals that ended up in our food products or our animals feed and then were contained in the meat from these animals or in their organs, such as the liver.

An article over the weekend brought attention to the decline in food science students in college. The need for chemists and food scientists and microbiologists has never been greater. We need to understand how to rapidly test for contaminants, bacteria, viruses. How will we stop the growth of antibiotic resistant strains of bacteria? How will develop new foods and new products and new packaging that helps our "green" footprint?

Check out this avenue for career growth in the future.

Listed below are three food recalls over the past couple of days. Two are bacterial in nature and one is an unlisted allergen. Check out the codes and pass on to your friends.

Kashi Company Issues Allergy Alert on Undeclared Milk in Kashi GOLEAN® Powder Chocolate Energy Shake Mix (December 13) Mon, 15 Dec 2008 10:35:00 -0600
The product is packaged in a 14.8 oz canister with a bar code of 18627 71000. Canisters with a Better if Used by Date stamped on the bottom of the canister between the dates of JAN 17 2009 and NOV 15 2009 are included in this alert.

Urgent: Food Product Recall Re: Imitation Cream Cheese and Low Protein Peanot Butter(December 11) Sun, 14 Dec 2008 15:47:00 -0600
Cambrooke Foods is announcing a voluntary recall of all batches of the following products: Cheddar Wizard Low Protein Imitation Cream Cheese (SKU 10310; 8 oz. jar); Herb & Garlic Low Protein Imitation Cream Cheese (SKU 10308; 8 oz. jar); and Plain Low Protein Imitation Cream Cheese (SKU 10306; 8 oz. jar). Cambrooke Foods is undertaking this voluntary recall as a precaution because some of these products may be contaminated with Listeria monocytogenes

FDA Warns Consumers and Retailers of Botulism Risk from Ungutted, Salt-Cured Alewives (Gaspereaux) Fish (December 12) Fri, 12 Dec 2008 15:39:00 -0600
The U.S. Food and Drug Administration is warning retailers and food service operators not to offer for sale ungutted, salt-cured alewives (also called gaspereaux fish) from Michel and Charles LeBlanc Fisheries Ltd., CAP-PELE, New Brunswick, Canada, because the fish may contain the Clostridium botulinum (C. botulinum) toxin. Consumers should not consume the product.

As always be safe,
Rudy

Possible Dioxin Containing Pork in U.S.

2008-12-11T18:02:00.001-08:00

Just out today is a recall of products in Massachusetts, New York and Florida from pork products imported from Ireland. This recall is for possible dioxin contamination.

Check labels on pork products in your refrigerator.

Food Manufacturers please inspect gear boxes for seals that are leaking. If they are need product contact areas then correct this immediately.

We need to learn from problems that are occurring outside the U.S. and ensure that they cannot happen here.

The USDA is collecting and testing products manufactured in the U.S. that use ingredients such as non-fat dried milk, casein, whey, evaporated milk and milk powder. The types of products will be some baby foods, sausages, meatballs, breaded chicken and chicken or meat wrapped in dough or pizza and this would include calzones.
The testing will be looking for melamine and its derivatives.
wrapped in dough and pizza (including calzones).

The sample size for the test is 540 packages. Only 45 samples over 12 weeks are being tested.

My question to everyone. Who is this test designed to satisfy?

Manufacturers be on alert. Please look to evaluate your products in advance of this. Evaluate your ingredients.

If you have not inventoried your raw ingredients and their source country, now is the time.

You cannot afford to find out later. Do not accept a lack of knowledge. This is dangerous and a huge potential liability for the U.S. food industry.

Be safe out there, now more than ever be vigilant.
Rudy

Dioxin in Beef

2008-12-10T14:05:00.000-08:00

What is next in the "You are what you eat" series?

Today's news reports discovered that beef from Ireland were also fed Dioxin containing feed. What will be next? Let's check the poultry industry, the fishery industry.

The Irish are not planning a recall of the beef, even though they discovered use of contaminated feed on at least 3 farms. They said that animals had amounts higher than the legal limit, but not as high as observed in the swine operations.

What exactly does that mean? Dioxin laced oil was used years ago in the United States to spray on roads and other areas where dust was a problem. In Love Canal in New York State, an entire town was abandoned when they discovered that residents were exposed to high levels of dioxin from dumping that had occurred many years prior.

Residents had to leave with just the clothes on their backs, because of the level of contamination in their homes.

Let's ask ourselves as food manufacturers to step back and ensure that our practices are protecting the public. We are responsible for protecting the public and we must not take this responsibility lightly. The lives it affects could be our own children's and grandchildren's and our own.

Be careful out there,
Rudy

Weekend food recalls

2008-12-07T17:08:00.000-08:00

One recall this weekend is an allergen recall related to milk products not in ingredient label and the other two were contaminants.

When will the melamine situation come to an end?
Unfortunately, it may be for some time yet, because of milk powder being used in so many other products.

Louisiana Fish Fry Products Issues Nationwide Allergy Alert on Undeclared Buttermilk in Chicken and Fish Bake Seasoned Coating Mix (December 5) Sat, 06 Dec 2008 16:58:00 -0600
The recalled Chicken and Fish Bake was distributed nationwide in retail stores and through mail orders. The product comes in a 6 ounce bag marked with a "Best By" date from Jan 1, 2008 thru Sept. 25, 2011.

Walgreens Recalls 173 Teddy Bears With Chocolate Bars Sold Since Late September 2008 (December 5) Sat, 06 Dec 2008 09:12:00 -0600
Walgreens already has instructed stores to stop selling the product, which is specifically described as an approximately 9-inch high Dressy Teddy Bear with 4-oz. Chocolate Bar. The product's UPC number is 047475864485, and the product tag also includes the item number 291332. Walgreens has not received any reports of illness or injury related to this product.

Irish pork shipped to over 20 countries is being recalled because it may contain dioxin.
This happened because the pig feed was contaminated with dioxin.

Watch what you eat.

Rudy

Melamine and baby formula

2008-12-01T10:30:00.000-08:00

The FDA originally offered no limit on the amount of melamine that would be safe in infant formula.

However the latest release from the FDA, suggested that infants should not be at risk if ingesting formula with levels of melamine below 1ppm.

The World Health Organization and Canada's Health Organization set similar limits.

Research is still being conducted in animal studies on the effect of melamine in the diet and its analogue cyanuric acid.

Cyanuric acid may be present as impurities in melamine. Research and early tests, including investigation on the pet food contamination with melamine that harmed many pets, suggest that the greatest concern should be the combination of melamine adn cyanuric acid.

Test results on formula produced in the U.S. showed only one or the other at very low levels in a couple of products tested. The level of melamine was .14 ppm in one and cyanuric acid at .247 ppm in another. Both are well below the acceptable level set by the FDA.

Should you be concerned? Yes, you should always be concerned with what you feed your family and ingest yourself.

Often we find that products contain ingredients that are not listed on the ingredient label. In particular, we need the same level of criticality that we impose on our own manufacturers, imposed on our imports. The imports should also be investigated for those that are used as ingredients for other products.

Normally, food manufacturers assume that these ingredients must be safe.

Also, be concerned for small companies that do not have a quality program or funding to have adequate testing done on their products.

More research and investigation need to be performed. Not only are you what you eat, the plants and animals that eventually end up in our food supply are what they eat. When the soil, water, fertilizers, nutrients are contaminated, the hay, corn, vegetables can be contaminated and the animals which consume them can be contaminated.

Be safe and ask questions. Your health depends on it.

Rudy

Class I recall

2008-11-28T20:41:00.000-08:00

Recall Release
CLASS I RECALL
FSIS-RC-046-2008
HEALTH RISK: HIGHCongressional and Public Affairs (202) 720-9113 Amanda Eamich WASHINGTON, Nov. 28, 2008 - Home Market Foods, Inc., a Norwood, Mass., firm, is recalling approximately 5,250 pounds of ready-to-eat frozen beef sandwich portions that may be contaminated with Listeria monocytogenes, the U.S. Department of Agriculture's Food Safety and Inspection Service announced today.
Recommendations For People At Risk For Listeriosis Wash hands with warm, soapy water before and after handling raw meat and poultry for at least 20 seconds. Wash cutting boards, dishes and utensils with hot, soapy water. Immediately clean spills. Keep raw meat, fish and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat, poultry and egg products and cooked foods. Do not eat hot dogs, luncheon meats, bologna or other deli meats unless reheated until steaming hot. Do not eat refrigerated pâté, meat spreads from a meat counter or smoked seafood found in the refrigerated section of the store. Foods that don't need refrigeration, like canned tuna and canned salmon, are safe to eat. Refrigerate after opening. Do not drink raw (unpasteurized) milk and do not eat foods that have unpasteurized milk in them. Do not eat salads made in the store such as ham salad, chicken salad, egg salad, tuna salad or seafood salad. Do not eat soft cheeses such as Feta, queso blanco, queso fresco, Brie, Camembert cheeses, blue-veined cheeses and Panela unless it is labeled as made with pasteurized milk. Use precooked or ready-to-eat food as soon as you can. Listeria can grow in the refrigerator. The refrigerator should be 40 °F or lower and the freezer 0 °F or lower. Use an appliance thermometer to check the temperature of your refrigerator.
The following product is subject to recall:
3.5-ounce individually wrapped packages of "Blimpie FULLY COOKED SEASONED BEEF SHAVED STEAKS Thinly Sliced with Onions." Each label bear the establishment number "EST. 2727" inside the USDA mark of inspection as well as a printed Julian date of "3198," "3228" or "3238," on the products available for consumer purchase. The ready-to-eat frozen beef portions were produced on Nov. 14, 17, 18 and 20, 2008, and distributed to retail institutions in the Atlanta metropolitan area, California, Florida, Illinois and New York. The problem was discovered through company testing. FSIS has received no reports of illnesses associated with consumption of this product.

Class I recalls are announced for products that could cause serious illness or death. Please make sure that you do not use the products listed with the code date listed.

Watching out for your health
Rudy

Recalls and the newest in melamine

2008-11-26T14:09:00.000-08:00

Recall announcement today for allergens.

"Texas Firm Recalls Chicken Products Due to Undeclared Allergens

Recall Release
CLASS II RECALL
FSIS-RC-045-2008
HEALTH RISK: LOWCongressional and Public Affairs (202) 720-9113 Peggy RiekWASHINGTON, Nov. 26, 2008 - John Soules Foods, Inc., a Tyler, Texas, establishment, is recalling approximately 8,496 pounds of cooked chicken strip products. The chicken products may contain an undeclared allergen, wheat, the U.S. Department of Agriculture's Food Safety and Inspection Service announced today. Wheat is a known allergen, which is not declared on the label. The following products are subject to recall: [View Labels, PDF Only]
24-ounce bags of "John Soules Foods FULLY COOKED CHICKEN BREAST STRIPS WITH RIB MEAT, Italian Style, GLUTEN FREE." Each bag bears the establishment number "P-2128" inside the USDA mark of inspection. Additionally, the UPC code "034695 123973" as well as the "USE BY" date of "Dec 27 08" or "Jan 2 09" are included on the back of the bag.
24-ounce bags of "John Soules Foods FULLY COOKED CHICKEN BREAST STRIPS WITH RIB MEAT, Rotisserie Style, GLUTEN FREE." Each bag bears the establishment number "P-2128" inside the USDA mark of inspection. Additionally, the UPC code "034695 123980" as well as the "USE BY" date of "Dec 27 08" or "Jan 2 09" are included on the back of the bag. The chicken products were produced on Nov. 7 and 13, 2008, and were distributed to retail establishments in Arkansas, Connecticut, Delaware, Florida, Illinois, Indiana, Iowa, Kansas, Kentucky, Louisiana, Massachusetts, Maryland, Maine, Missouri, Mississippi, Nebraska, New Hampshire, New Jersey, New Mexico, New York, Oklahoma, Pennsylvania, Rhode Island, Tennessee, Texas and Virginia.The problem was discovered by the company. FSIS has received no reports of illness due to consumption of these products. Anyone concerned about an allergic reaction should contact a physician."

There has also been an announcement about discovery of trace amounts of melamine in baby formula manufactured in the U.S. using domestic ingredients.
This discovery is an issue since we need more information on the source and no minimum level has been specified as being toxic for children.
Should there be any in the product?

More on this discussion later.

Be Safe
Rudy

Unpasteurized or Raw Milk

2008-11-24T16:38:00.000-08:00

In today's Fresno Bee a report noted that a civil suit had been brought against a California dairy for selling raw milk across state lines.

Why are people consuming raw milk? Advocates feel that pasteurization affects milk quality.

Being more scientific and food safety based, I feel that consumption of raw milk puts humans at unnecessary risk for illness and even death.

Pasteurization kills all of the bacteria that can kill you or can make you ill. The benefits greatly outweigh any quality concerns. Pasteurization prolongs shelf life. Conventional high-temperature short time pasteurization kills 90% of the bacteria in milk and 100% of the ones that can make us ill.

Protect your family drink pasteurized milk!

Be safe,
Rudy

Product recalls for the past two days

2008-11-21T10:57:00.000-08:00

FDA recalls as written:

PANOS Brands Recalls Vegan Rella Cheddar Block
Contact:Kathie Gibbs Borkowski (201) 843-8900 x 425
FOR IMMEDIATE RELEASE --Saddle Brook, NJ -- November 20, 2008 --- PANOS brands, of Saddle Brook, NJ is recalling Vegan Rella Cheddar Block, (a cheese substitute) with a Sell by date of 12/09/2008. This product is being recalled because it may possibly contain an undeclared milk protein. People who have an allergy or severe sensitivity to milk protein run the risk of serious or life-threatening allergic reaction if they consume this product. No other lot or variety of Vegan is involved.
The product was sold directly to the consumers from their retail stores located nationwide.
The recalled product is packed in 8oz packages with UPC Code 0 37983 00015 4 and a sell by date of 12/09/2008.
There was one reported incident of an allergic reaction associated with the consumption of the product. The product is manufactured by Swan Gardens/Tree of Life, Austell, GA. This recall is being conducted with the knowledge of the Food and Drug Administration.

Wegmans Food Markets, Inc. Issues Voluntary Recall on Wegmans Italian Classics Seasoned Tomato Sauce
Contact:Jo Natale 585-429-3627
FOR IMMEDIATE RELEASE -- Rochester, NY -- November 20, 2008 -- Wegmans Food Markets, Inc. is initiating a voluntary recall of 24 oz. Wegmans Italian Classics Seasoned Tomato Sauce with a “use-by- date of 11/26/08”, UPC 77890 79010. The product is being recalled because the package may actually contain a milk ingredient which is not declared on the label. The recall of this product is of concern only to those individuals who have an allergy to milk. Consumption may cause a serious or life-threatening allergic reaction in persons with an allergy to milk. No other code dates are affected by this recall.
The 24 oz. Wegmans Italian Classics Seasoned Tomato Sauce is packaged in a clear flexible pouch, and was sold in the prepared foods department of Wegmans stores located in New York, New Jersey, Pennsylvania, Virginia, and Maryland.
The affected product would have been available in Wegmans stores between Saturday, November 15 and Thursday, November 20. Wegmans reports that this problem is limited to 108 cases of product, and that all product with the affected code date is no longer on store shelve.
No illnesses have been reported to date.
The problem was discovered by a Wegmans store employee. The recall was initiated after it was discovered that the affected code of Italian Classics Seasoned Tomato Sauce actually contained VODKA BLUSH SAUCE which contains milk.

Both recalls were issued for having products containing a milk ingredient in the package, but not on the label.
The vegan product was found because of a customer illness complaint.
The second recall was discovered internally by a store employee.
Both were out in customer's hands.

A full 30% of food recalls are caused by products containing or potentially containing an ingredient that was not shown on the ingredient label and could cause a health risk.
We see large amount of those as containing a milk ingredient.
How can this happen? Shared packaging equipment, shared blending equipment, lack of sufficient cleaning after an allergen containing product was processed, formula change, label change, all can contribute.
The bottom line is that controls are missed. Some human being has to be the final control point in the process. Processors have checks and balances written for their operation. Improper training, lack of cross-training and acceptance of accountability top the list.

Until next time...read your labels and ask the right questions..
Rudy

Recall on Processed Chicken

2008-11-18T08:09:00.000-08:00

The latest from the USDA on meat recalls:

Utah Firm Recalls Frozen Chicken Meals That May Contain Foreign Materials

Recall Release
CLASS I RECALL
FSIS-RC-043-2008
HEALTH RISK: HIGHCongressional and Public Affairs (202) 720-9113 Roger SockmanWASHINGTON, Nov. 17, 2008 - Nestlé Prepared Foods Company, a Springville, Utah, establishment, is recalling approximately 879,565 pounds of frozen chicken meals that may contain foreign materials, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced today. The following products are subject to recall:
9.5-ounce packages of “LEAN CUISINE PESTO CHICKEN WITH BOW TIE PASTA” brand frozen meals. Printed on each side of each package is a production code of “8280595912” as well as a use-by date of “Best Before MAY 2010.”
10.5-ounce packages of “LEAN CUISINE CHICKEN MEDITERRANEAN” brand frozen meals. Printed on the side of each package is a production code of “8231595912” or “8241595912” as well as a use-by date of “Best before SEP 2010”; a production code of “8263595912,” “8269595911” or “8274595912,” as well as a use-by date of “Best before OCT 2010”; or, a production code of “8291595912” or “8301595912” as well as a use-by date of “Best before NOV 2010.”
12.5-ounce packages of “LEAN CUISINE CHICKEN TUSCAN” brand frozen meals. Printed on the side of each package is a production code of “8234595911” and a use-by date of “Best before SEP 2009”; a production code of “8253595911” or “8269595912” as well as a use-by date of “Best before OCT 2009”; or, a production code of “8292595911” or “8296595911” as well as a use-by date of “Best before NOV 2009.” Each package also bears the USDA mark of inspection as well as the establishment number “EST P-9018.” The frozen chicken meals were produced on Aug. 18, Aug. 21, Aug. 28, Sept. 9, Sept. 19, Sept. 25, Sept. 30, Oct. 6, Oct. 17-18, Oct. 22 and Oct. 27 and were distributed to retail establishments nationwide. The problem was discovered after the company received consumer complaints and a report of one injury. The company identified the objects as small pieces of hard plastic. FSIS has not received other reports of injury. Anyone concerned about an injury from consumption of the products should consult a medical professional. Media with questions about the recall should contact Company Marketing Communications Manager Roz O’Hearn at (440-264-5170) Consumers with questions about the recall should contact Nestlé Consumer Services Center at (800-227-6188)

How can something like this go on for so long before it is noticed? Nearly three months elapsed and the company might not have known then was it not for consumer complaints and an injury.
What kind of inspection process would catch this type of contamination?
Someone should have noticed pieces of machinery missing in August. Did they see it? Did they tell someone?
What percentage of finished product do they inspect in their Quality Control department?
I bet they have a HACCP plan and surely pass all the USDA inspections so that they can operate.
Does this concern you? I am sure that this company does not want this to happen.
What changes are they making to prevent it from happening again?
Ultimately, each person on the production line and in the maintenance department is responsible to ensure that this cannot occur.

Yours in food safety,
Rudy

Newest recall

2008-11-17T07:30:00.000-08:00

Over the weekend, another food recall was issued by the FDA.

Seattle's Favorite Gourmet Cookies and Dessert Co Issues Nationwide Allergy Alert on Undeclared Milk in Muffin Tops (November 14)Sat, 15 Nov 2008 03:56:00 -0600
Seattle's Favorite Gourmet Cookies and Dessert Co. is recalling Orange Cranberry and Banana Nut Muffin Tops because they contain undeclared milk. People who have an allergy or severe sensitivity to milk run the risk of serious or life threatening allergic reaction if they consume these products.

How can this happen? Did someone use the wrong ingredients? Did someone change the label and not check ingredients against the actual formula being used? Is the product made on equipment that is shared with items containing allergens? Did mix from one item get reworked with mix of a different item, in an effort to reduce product loss? Have all the employees been trained about allergens and proper clean up and changeovers?

Do food companies understand the importance of their role in providing the public with wholesome and safe food products? What can you do as a consumer to protect yourself?
In upcoming articles, we will review labelling and what you questions you need to ask to protect yourself and your family.

Rudy

Answering Code dating questions

2008-11-14T16:08:00.000-08:00

For those readers who have questions or comments, please comment and ask and I will find the answer for you.

Today, products have some coding on them. Whether it is food or drugs or other manufactured items, some coding is required and some is used for internal tracking by the manufacturer.

On food products, the Bioterrorism Act required that manufacturers be able to track forward one step in the process and one back. In meaning, this is knowing where your ingredients came from and how much and what lot codes and knowing where you sent your products by name and lot number and codes. It doesn't however dictate that code, so that each manufacturer has their own. Normally, the code identifies a product packaged on a certain shift, certain machine, and certain amount.

The code that pertains to a date, let's the manufacturer and sometimes the consumer know what date it was produced or should be purchased by or used by.

The open dating policy is an actual month, day, year. If it states purchase by, then it should be useable for some period of time, after this. The company that manufactures the product should be able to tell you how long it should last past sell by date. Sell by date helps for rotation of product and controls the liability of the manufacturer and retailer. For example: if you purchase milk that shows a sell by date of Nov. 14, 2008 then it should last 3 to 5 days past that point.

Use by date should be the last day that you use a product. Could it still be useable? Yes of course, however the effectiveness and quality of the product may be diminished. It is the last day of guarantee by the manufacturer or retailer. If it is a product that you are going to consume why take the chance.

Sometimes dating is done by Julian date. This would be day of the year with January 1 being day 001 and December 31st day 365. You could also see a year indicated, generally the last two numbers of the year.

Please let me know if you have specific code dating issues and I will search them for you.

Rudy

Today's FDA alerts

2008-11-14T15:58:00.000-08:00

The Associated Press reported today that "November 14, 2008 - Washington--U.S. government health officials on Thursday ordered dozens of imported foods from China held at the border as possible health risks. Most are ethnic treats, including snacks, drinks and chocolates."

Rep. Rosa DeLauro was quoted as saying the following:
"The FDA should have acted sooner to ban these milk products from entering the country," said Rep. Rosa DeLauro, chairwoman of a panel that oversees the FDA budget. She urged that egg and fish products also be tested, since melamine has been added to animal feed in China.
"Clearly, the problems involving melamine in China are significantly deeper than FDA would have us believe," DeLauro said.

My feeling is that it is imperative that our food companies and our consumers demand that country of origin is designated on all products. Even in the current economic conditions, we need to support grown, produced and manufactured in the United States. For our health and safety, for the good of our citizens, support "home grown" needs to mean something. It used to and can again.

Rudy

FDA recalls this week

2008-11-13T09:46:00.000-08:00

Below are two recalls issued this week. How can these happen?
Improper sanitation procedures, incomplete labelling, use of raw materials from outside the U.S. are part of cause. Lack of control in the manufacturing plants and lack of understanding of exactly what a control is and the training to make controls effective contribute to product recalls. How many of us are put at risk by improper controls?

Stay informed and stay healthy.
Rudy

Amy's Kitchen Inc. Issues Allergy Alert and Voluntary National Recall due to Possible Undeclared Milk in Tofu Scramble in a Pocket Sandwich; Lot Code H148 (November 7)Tue, 11 Nov 2008 15:42:00 -0600
The products could cause an allergic reaction if consumed by any individuals allergic to milk. People who have an allergy or severe sensitivity to dairy products run the risk of serious or life-threatening allergic reaction if they consume the product. Consumers without milk allergies can safely consume the product.

Nestle Withdraws Nestle Farinha Lactea Cereal in the United States (November 3)Tue, 11 Nov 2008 15:52:00 -0600
Nestle is withdrawing Nestle Farinha Lactea cereal in the United States. Nestle is taking this action as we have learned that the product may contain residual traces of a pesticide not currently approved for use on wheat in the U.S. While the pesticide is approved for use in Brazil and the noted levels are well below Brazilian standards, it is not used on wheat products in the United States and therefore there is no set standard for its presence in cereal. The pesticide is permitted in the United States on grain crops other than wheat.

Food Safety in a Down Market Economy

2008-11-13T09:33:00.000-08:00

As the certainty of our economy, our company's future, and our personal future is at risk, we each react differently.
As individuals, even though we often are looking for change, we want things to stay constant. When we worry about the basic essentials for living, food, clothing and shelter, we lose our focus on the current job that is being performed. If that is food handling, sanitation of equipment, proper packaging, plant security, our personal health, it puts us and our company in liability. The less focus we have, the greater the risk for missing a step in the current standard operating procedure.
From a company standpoint, now is not the time to cut back on spending on training and follow up. This will only put your company in greater liability. Focus on the job at hand, protect your customers, your employees, your company.
Look for ways to improve training.

Food Safety..Who's Responsible

2008-08-18T11:33:00.000-07:00

The citizens of the U.S. believe that part of the service they receive in return for paying taxes is to be protected from food and food products that are contaminated. They depend on the FDA, USDA FSIS, state, city and county government employees assigned to food safety to ensure that food entering their grocery stores and restaurants is clean and wholesome to eat.
What exactly does that mean? How many inspectors are there? What training is provided to suppliers, distributors, retailers and manufacturers on food safety? What happens when someone fails to achieve that expectation? People become ill. Businesses close.
Each of us as a consumer must be part of the solution. In the coming days and weeks, we will look at labelling, coding, food safety laws and responsibilities. Those areas of the process that you need to know to keep your families safe will be discussed. Your questions will be answered with a real answer.

Stay tuned.
Rudy