Monday, September 30, 2019

BARFBLOG WEEKLY - 08/07/2019

E. coli O157, England and Wales

By Doug Powell on Aug 07, 2019 09:51 pm
I am fascinated with viruses, and we’re all hosts on a viral planet. We used whole-genome sequencing to investigate the evolutionary context of an emerging highly pathogenic strain of Shiga toxin–producing Escherichia coli (STEC) O157:H7 in England and Wales. A timed phylogeny … Continue reading →
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UK PHE issues advice to people travelling to Egypt

By Doug Powell on Aug 06, 2019 04:25 pm
What terrible writing. All travellers had been to the Hurghada region of Egypt. Public Health England’s (PHE’s) scientists are gathering further information to understand the cause of these infections. E. coli can cause an unpleasant diarrhoeal illness with stomach cramps … Continue reading →
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North American Cyclospora outbreaks

By Doug Powell on Aug 05, 2019 10:23 am
My aunt got sick from Cyclospora in some basil-based thingy in Florida, in 2005. She was sick for weeks. On June 12, 1996, Ontario’s chief medical officer, Dr. Richard Schabas, issued a public health advisory on the presumed link between consumption … Continue reading →
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21 sick: Ground bison products recalled due to E. coli 0121 and 0103

By Doug Powell on Aug 04, 2019 08:44 am
Little Powell would get them. Company / Firm: Northfork Bison Distributions Inc. Distribution: National Extent of the distribution: Consumer Contents Recall details Recalled products What you should do Background Illnesses Photos Public enquiries and media Recall details Ottawa, July 16, … Continue reading →
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Worker scratching his crotch led to Florida restaurant’s temporary closure

By Doug Powell on Aug 04, 2019 06:50 am
Beau Zimmer of WTSP reports that ants were seen crawling inside a Tampa Bay area Mexican restaurant – our favorite part of Florida and equidistant from the equator as is Brisbane. Sabor A Mexico in Brandon is the go-to spot for … Continue reading →
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Welcome To Arizona Food Safety Specialists Resources Blog

Putting Food Safety and Public Health First!

On the Web: http://www.azfoodsafety.com/

E-mail: steve@azfoodsafety.com

Phone: 520.405.0772
Fax: 520.296.5696

Our company is staffed with Food Safety Specialists to assist you with all of your company's needs! With over 38 years of hands-on experience in industry, government, working with the FDA, the classroom, production and quality assurance, we can provide you with services at competitive rates, designed for your specific needs.

Working with your staff to ensure your company is in full compliance with all FDA regulations! Our standards exceed FDA regulations.

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Ensuring Your Company Meets and Exceeds Federal Regulations, Standards and Guidelines

In today's environment, food safety is in the headlines everyday! A company can be ruined overnight by not meeting food safety regulations

Food contamination is more common than you think and is easily prevented when you follow FDA guidelines.

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Get the Food Safety answers you are looking for from a seasoned expert in Food Science, Food Law and Food Safety and Toxicology.

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)

Arizona Food Safety Specialists, LLC., Food Safety Resources Site www.azfoodsafety.com

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