#haccp

FOOD RECALLs: Largest costs & recoveries

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Thirty-six members of the Association of Food, Beverage and Consumer Products Companies participated in a survey to assess the impact of product recalls in the food, beverage and consumer product sectors. The surveys & interviews were augmented by independent research, discussions with industry professionals, and subject matter resources from Ernst & Young and Covington & Burlington.

Key Survey Results included:

81% of respondents deem the financial risk from recalls as significant to catastrophic

58% have been affected by a product recall event in the last five years

77% experienced recalls that had a financial impact of less than $30 million

78% manage the risk by procuring insurance

The largest recall costs came from business interruption & product disposal

The highest recoveries came from insurance proceeds

The full report can be viewed by clicking <here>

TriStrata Group engineers, builds and implements ozone generators and application delivery systems designed to improve safety and quality performance for food processors, distributors and storage facilities. Connect with a specialist to add additional hurdles to your food safety program. <Click Here>

Poultry guidelines for ozone applications

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HEALTH CANADA — In a response to approve the application of ozone directly on poultry products, Health Canada, Bureau of Chemical Safety had no objection to the application of ozone in the following poultry applications:

  1. Approval to apply ozone in aqueous solution on surfaces of poultry carcasses, parts, trim and organs (up to 10 ppm).

  2. Approval to apply gaseous ozone to surfaces of poultry carcasses during air-dry chilling (up to 10 ppm) and on surfaces of poultry meat parts and deboned poultry meat (up to 20 ppm).

  3. Approval to apply ozone in aqueous solution (up to 3 ppm) with contact time not to exceed 5 seconds, to surface chicken drumsticks.

To discuss adding strategic interventions as part of your multi-hurdle food protection approach contact Dustin Cheatham at 206.549.1205 or dcheatham@tristratagroup.com

FDA begins unannounced testing of frozen berries

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Federal officials have begun the unannounced testing of frozen berry samples as part of an effort to develop preventive controls against pathogens such as Hepatitis A and Norovirus. These two viruses caused outbreaks in recent years that sickened hundreds of people across the United States.

Ozone destroys many Viruses (including Hep A and Norovirus), Bacteria, Fungus and Mold spores by penetrating, collapsing, and destroying the cell wall of microorganisms.

Berries served by themselves or in a product, without a cooking kill step, are more dangerous in terms of food-borne pathogens than many other domestic and imported foods, according to the recent announcement from the Food and Drug Administration.

Results of the unannounced tests will be posted for public view on a quarterly basis. A final analysis is planned after the data is reviewed. 

“Strawberries, raspberries and blackberries are delicate and may become contaminated with bacteria or viruses if handled by an infected worker who does not use appropriate hand hygiene, or if exposed to contaminated agricultural water or a contaminated surface, like a harvesting tote. Freezing preserves berries but generally does not kill viruses, which can survive at low temperatures.”.

If tests from the sampling program confirm Hepatitis A or norovirus in a sample, the FDA will notify the firm of the findings and work with the business owners to take appropriate action to protect the public health.  The U.S. agency may also take actions such as placing companies on import alerts; oversee recalls; or issuing public warnings.

See full article at Food Safety News <click here>

Control Postharvest Berry decay

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Processing berries has many challenges. Mold, Listeria, and cross contamination are just a few. Fresh pack berries are even more challenging when you can’t wash them down. 

There are few options to overcome these challenges. But there is one solid solution.

Atmospheric ozone provides the only continuously effective and safe means of reducing mold & pathogens and controlling cross-contamination on fresh pack berries. 

Several TriStrata clients use our gaseous ozone generators in their pre-cool, storage coolers and IQF tunnels, as well as utilizing our aqueous applications for pathogen control on frozen berries and to reduce biofilm formation on belts and Listeria on floors. Ozone is not only powerful it’s approved organic, overcoming export issues you face with chlorine.

Contact us to see if we can help extend your product shelf life, increase processing uptime, and control your food safety risks. <click here>

Ozone: USDA approved organic

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Ozone can be used as an ingredient in or on organic foods meeting the National Organic Program requirements per §205.605. It is also approved as a surface sanitizer on contact surfaces for organic foods.

This approval allows food processors, distributors and storage facilities to maintain “Organic” or “Made with Organic Ingredients” labeling requirements using ozone as a food safety and quality treatment. (Please note this does not apply to products with “100% Organic” labeling requirements.)

TriStrata ozone generators utilize oxygen molecules from the air (O2) and pass them through a corona field, splitting them into single atoms of oxygen (O1). These atoms combine with an O2 molecule to form a molecule of O3, ozone. It quickly turns back into oxygen, leaving no harmful byproducts or residuals. Making it environmentally friendly and safe for wastewater systems.

Refer to CFR 205.605 for details <Click here>

If you’d like to learn more about using ozone to improve food safety and quality on your organic products please e-mail us at sales@tristratagroup.com or <click here>

Government approvals of Ozone

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FDA — SECONDARY DIRECT FOOD ADDITIVES PERMITTED IN FOOD FOR HUMAN CONSUMPTION (2004) 1 CFR 173.368

Since 2004, The FDA has deemed Ozone safe to use as an antimicrobial agent in the treatment, storage, and processing of foods, including meat and poultry.

 USDA — FSIS DIRECTIVE 7210.1

Since January 2000, the USDA/FSIS has officially accepted ozone as safe and suitable for use in the production of meat and poultry products. In accordance with current industry standards of good manufacturing practice.

FSIS — RESPONSE TO INTERPRETATION REQUEST (2001)

November 27, 2001, the American Meat Institute filed a letter with FSIS asking for interpretation on the scope of the FDA rule allowing the use of ozone as an antimicrobial agent. FSIS determined that, “the use of ozone on raw and ready-to-eat meat and poultry products just prior to packaging is acceptable”, and that there are “no labelling issues in regard to treated product”.

NOP — NATIONAL ORGANIC PROGRAM

Ozone can be used as an ingredient in or on organic foods and as surface sanitation on food contact surfaces in food processing, distribution, and retail centers and maintain an “Organic” or “Made with Organic Ingredients” label. (Please note this does not apply to products with “100% Organic” labeling requirements.). Refer to CFR 205.605 for details.

 OSHA — REGULATIONS FOR OZONE GAS

Ozone meets OHSA guidelines if ambient levels and exposure times are within limits listed below:

PEL (Permissible Exposure Limit): 8-hour Time Weighted Average 0.1 PPM Vol. 

STEL (Short Term Exposure Limit): 15 minutes 0.3 PPM Vol.

IDLH (Immediately Dangerous to Life and Health): 5 PPM Vol

USDA — APPROVAL AS A HARD SURFACE SANITIZER

The NSF White Book Listing replaces the terminated US Department of Agriculture (USDA) Listing of Proprietary Substances and Nonfood Compounds.

EPA — TRISTRATA GROUP IS REGISTERED AS A PESTICIDE-PRODUCING ESTABLISHMENT

The EPA regulates ozone as a pesticide. Thus, ozone equipment must be registered by the EPA under the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA). The private labeling company’s EPA Establishment No. is 071472-CA-001 for TriStrata Group.