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Friday, April 27, 2012

AUCKLAND, NEW ZEALAND - MAY 10: People line u...

KFC Looses Suit

Monika Samaan was seven when she suffered salmonella encephalopathy

Wed, Apr 18, 2012

Fast food giant Kentucky Fried Chicken has been ordered to pay Aus$8 million (US$8.3 million) to an Australian girl who suffered severe brain damage and was paralysed after eating a Twister wrap.

-- a brain injury linked to food poisoning that also left her with a blood infection and septic shock -- in October 2005.

Several other family members also fell ill and they claimed Samaan's injuries, which include severe cognitive, motor and speech impairment and spastic quadriplegia, were caused by a chicken Twister wrap from a Sydney KFC outlet.

The New South Wales Supreme Court ruled in the family's favour a week ago and on Friday ordered KFC to pay the girl Aus$8 million in damages plus legal costs.

In a statement, the family's lawyer George Vlahakis said they were relieved the battle was over.

"Monika's severe brain damage and severe disability has already exhausted the very limited resources of the family," he said.

"Monika is now a big girl and they are finding it increasingly difficult to lift her and to look after her basic needs as well as look after Monika's younger siblings.

"The compensation ordered is very much needed. KFC have to date been determined that Monika does not receive a cent."

Last week KFC indicated it will appeal the decision but is yet to do so.

During the trial, Justice Stephen Rothman said the chicken became contaminated "because of the failure of one or more employees of KFC" to follow proper preparation

.© 2012 AFP

Copyright © 2012 Yahoo! Inc. All rights reserved

2 comments:

Unknown said...: This is what happens when restaurant and food establishment of business owners don't comply with the food safety rules. They have to really give importance on this kind of training to help their staff improve the safety of foods that they serve to people.; May 14, 2012 at 7:15 AM
www.thefishmarket.in said...: This comment has been removed by the author.; March 11, 2013 at 11:55 PM

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The HACCP seven principles

The HACCP seven principles

Principle 1:

Conduct a hazard analysis. Plans determine the food safety hazards and identify the preventive measures the plan can apply to control these hazards. A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption.

Principle 2:

Identify critical control points. A Critical Control Point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level.

Principle 3:

Establish critical limits for each critical control point. A critical limit is the maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level.

Principle 4:

Establish critical control point monitoring requirements. Monitoring activities are necessary to ensure that the process is under control at each critical control point. In the United States, the FSIS is requiring that each monitoring procedure and its frequency be listed in the HACCP plan.

Principle 5:

Establish corrective actions. These are actions to be taken when monitoring indicates a deviation from an established critical limit. The final rule requires a plant's HACCP plan to identify the corrective actions to be taken if a critical limit is not met. Corrective actions are intended to ensure that no product injurious to health or otherwise adulterated as a result of the deviation enters commerce.

Principle 6:

Establish record keeping procedures. The HACCP regulation requires that all plants maintain certain documents, including its hazard analysis and written HACCP plan, and records documenting the monitoring of critical control points, critical limits, verification activities, and the handling of processing deviations.

Principle 7:

Establish procedures for ensuring the HACCP system is working as intended. Validation ensures that the plants do what they were designed to do; that is, they are successful in ensuring the production of safe product. Plants will be required to validate their own HACCP plans.

FSIS will not approve HACCP plans in advance, but will review them for conformance with the final rule. Verification ensures the HACCP plan is adequate, that is, working as intended. Verification procedures may include such activities as review of HACCP plans, CCP records, critical limits and microbial sampling and analysis.

FSIS is requiring that the HACCP plan include verification tasks to be performed by plant personnel. Verification tasks would also be performed by FSIS inspectors. Both FSIS and industry will undertake microbial testing as one of several verification activities. Verification also includes 'validation' - the process of finding evidence for the accuracy of the HACCP system (e.g. scientific evidence for critical limitations)

Food Safety fallacies can lead to foodborne illnesses. Here are some common fallacies!

1. If it smells bad or looks bad, taste it to see if it is OK. ABSOLUTELY NOT!

Doing this can have serious consequences. The first rule of food safety is - If it looks bad or smells bad, DO NOT taste it, throw it out!

2. Let hot food cool before putting it in the refrigerator

The best way to handle this is to put the food in the refrigerator as soon as possible. The faster a food cools the less likely to spoil. By letting it cool at room temperature, the temperature drops slowly creating a situation favorable to microbial growth.

3. If a food gets moldy, just throw out the moldy portion. This is not recommended

Bread and cheese are the most common foods to become moldy. When mold grows on a product, what you see is only part of the mold.

When mold becomes visible on a product, you are seeing the highest concentration of mold. The mold is normally found throughout a product. Think of mold growing like a spider creating a web or roots to a plant

Moldy food products can cause health problems. Molds can produce toxic substances called mycotoxins. These substances can cause various health problems, especially if one has a compromised or weakened immune system.

For example, if someone is allergic to penicillin, eating moldy bread or cheese is not recommended because one of the molds which grow on bread and cheese is the penicillium species (this is where penicillin comes from)

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Friday, April 27, 2012

KFC Looses Suit

Monika Samaan was seven when she suffered salmonella encephalopathy

2 comments: