Monday, September 30, 2019

BARFBLOG WEEKLY - 08/21/2019

Someone was inpatient: Waiter shot dead by customer who waited too long for a sandwich in France

By Doug Powell on Aug 21, 2019 01:46 am
A waiter was shot to death in a restaurant just outside Paris by an impatient customer who lost his temper for having to wait for a sandwich, bystanders said. The customer, who has not been identified, shot the waiter in the … Continue reading →
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Lost luggage with roasted green chiles leads to a food safety issue

By Ben Chapman on Aug 20, 2019 01:08 pm
Don and I were part of the latest episode of Underunderstood where we chat about the food safety risks associated with roasted green chiles (that started out frozen, and ended up ‘cool to the touch’) being in lost luggage for … Continue reading →
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What a difference a grade makes

By Doug Powell on Aug 19, 2019 04:44 am
When I was about 10 or 11, playing goal in AAA hockey, I used to vomit before games I knew I was starting, Gump Worsley style. There was this one time in a 3rd year cell biology class about a … Continue reading →
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50 sick: Norovirus the cause of Shropshire-area hotel illness outbreak

By Doug Powell on Aug 18, 2019 06:22 am
There’s about six new Norovirus outbreaks reported every day, but I choose this one today because I have a friend who lives in Shropshire, UK. Deborah Hardiman of the Shropshire Star writes provisional tests carried out by Public Health England … Continue reading →
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In Denmark food companies caught selling fake organic products escape prosecution

By Doug Powell on Aug 17, 2019 09:04 am
Bullshit. The systematic kind. Dutch News reports government and organic food label inspectors identified 68 companies which have been selling or trading products labeled as organic which broke the rules, RTL Nieuws. In some cases the companies earned tens of … Continue reading →
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When your food safety product recalls make it into pop culture

By Ben Chapman on Aug 16, 2019 08:47 am
It’s usually bad when your product make it into a barfblog post. It’s worse when you make it into a Jimmy Fallon bit.
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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.

Some of the services we offer:

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Regulations and Guidelines

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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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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