Archive

Posts Tagged ‘Food Safety’

For Consumers: A Quick Guide to Super Bowl Party Food Safety

The FDA has published this quick-and-easy four-step guide to food safety while preparing food for your Super Bowl party.  First, wash your hands.  (I know, this seems so obvious, but the problems that are literally right in front of your face are the ones that so many people overlook.)  Second, keep raw and ready-to-eat foods separate to prevent cross-contamination.  Third, cook foods thoroughly.  Finally, keep in mind that it’s always better to prevent problems than to respond to them.  (Perhaps the FDA should have put this step first.)  The site includes other food safety links to help address specific food safety questions.

In any event, enjoy the game.

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HACCP Resources for Small Food Processing Companies (and Restaurants)

February 3, 2011 3 comments

Developing, implementing, and verifying effective written Hazard Analysis and Critical Control Point (HACCP) plans can seem like a daunting task for startup and small-scale food processing companies.  (The FDA Food Safety Modernization Act requires food processing companies to do so.)  Climb this hill one step at a time, and you may realize that it is not so hard after all.  The Food Safety Inspection Service (FSIS) of the USDA offers guidance and free information to help small and very small companies increase food safety by validating, verifying, and documenting their HACCP risk management plans.  Several universities and other organizations publish guidelines for how processing companies can develop HACCP SOPs.  Sample HACCP SOPs are also available for restaurants and foodservice companies.

My Company Only Manufactures Pet Food; Is a (Costly) Recall Necessary Due to a Risk to People?

February 2, 2011 1 comment

Pet food manufacturers need to plan proactively to prevent food recalls, too.  Even if people are not on the dog food diet, they may be exposed to salmonella by handling contaminated pet food products.  The moral of the story for (pet) food processing companies: although people should wash their hands more often, it’s often less expensive to produce a pathogen-free product than to incur expenses for a costly recall after discovering contamination.

Why are Some Stores Still Selling Contaminated Food a Week After It’s been Recalled?

February 1, 2011 1 comment

Why are some stores still selling a contaminated foodweek after it’s been recalled?  Perhaps they have not signed up for FDA email notifications re: product recalls.  This fast and free service will help your food processing company, restaurant, or retail store stay up-to-date about foods they use, serve, or sell and lower the risk of, e.g., selling salsa containing cilantro that may be contaminated with salmonella.

Allergy Alert Email Notices: Stay Informed Re: Contaminated Foods!

The Food Allergy and Anaphylaxis Network provides a form where you can sign up to receive email notifications about manufacturers recalling foods that may contain undisclosed allergens.  Notices pertain to the top eight food allergens.

Most Ironic Food Recall of 2011 Expands

January 28, 2011 1 comment

The company that makes Toxic Waste candy that was recalled for excessive lead content has now expanded the recall to include some of its “Nuclear Sludge” candies sold since 2009.  How much of this has already been eaten?  One significant problem with food recalls is the lag time between the time of sale and the time of the recall, as people have likely consumed some of the recalled product.

Food Recall: Is Your Restaurant Prepared?

Here is a link to my December 2010 article in the National Registry of Food Safety Professionals E-Zine regarding the importance of restaurants using food recall risk management practices.