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
Friday, October 9, 2009
Sunday, September 20, 2009
Produce and Salmonella. Not a healthy mix.
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
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
Thursday, August 13, 2009
Listeria monocytogenes
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
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
Monday, July 27, 2009
Contaminated Romaine Lettuce Shipped to 29 States
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
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
Saturday, July 25, 2009
Preventing a Three Mile Island Episode
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
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
Wednesday, July 22, 2009
Is Your Water Safe to Drink?
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
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
Tuesday, July 7, 2009
Food Safety Puts Small Business Out of Business
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
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
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