In light of their food safety gaffs, the restaurant chain Chipotle is still struggle to recover. In their first quarter report, sales are down 30% in same-store sales and their share price is down about 40%.
But where there is decline for one, others have thrived. Panera sales have increased, with same-stores increase of 4.7%
Business Insider
http://www.businessinsider.com/panera-benefits-from-chipotles-downfall-2016-4
PANERA PRESIDENT: 'We live in a post-Chipotle world'
Kate Taylor
Apr. 27, 2016, 10:57 AM
As Chipotle struggles, Panera is thriving.
Friday, April 29, 2016
FDA Inspection Report from Salad Facility Responsible for Listieria Outbreak
Earlier this year, bagged salads produced by Dole in their Ohio facility, were involved in a Listeria outbreak. According to the CDC Final Report, issued March 31 2016, 19 people became infected and there was 1 death. In Canada, the CFIA reported 14 cases and 3 deaths, although stated that the deaths may or may not be related to Listeria monocytogenes (LM).
FDA conducted an investigation of the facility and during that investigation, completed environmental sampling. A 483 report was issued, and thanks to the Marler Blog, that report was posted (a 2014 report was also included there, but was not included here). In reviewing this 483 report, there were some important findings. A summary of those below as well as reports.
(An FDA 483 Report 'lists observations made by the FDA representative(s) during the inspection of your facility. They are inspectional observations, and do not represent a final Agency determination regarding your compliance')
OBSERVATION 1
Failure to perform microbial testing where necessary to identify sanitation failures and possible food contamination.
FDA conducted an investigation of the facility and during that investigation, completed environmental sampling. A 483 report was issued, and thanks to the Marler Blog, that report was posted (a 2014 report was also included there, but was not included here). In reviewing this 483 report, there were some important findings. A summary of those below as well as reports.
(An FDA 483 Report 'lists observations made by the FDA representative(s) during the inspection of your facility. They are inspectional observations, and do not represent a final Agency determination regarding your compliance')
OBSERVATION 1
Failure to perform microbial testing where necessary to identify sanitation failures and possible food contamination.
Thursday, April 28, 2016
Cooked Poultry Products Recalled Because of Foreign Material
Pilgrim's Pride is recalling 4.5 million pounds of cooked chicken products, institutional or foodservice packs, due to the potential for foreign matter. The issue was initially identified by customer complaints received by the company, and after notifying FSIS, FSIS then identified additional consumer complaint issues. No injuries have been reported.
The recalled product has the EST. 20728 posted, indicating the product came out of their Waco TX processing facility. The period of time is 18months from August of 2014 to March of 2015.
This is a surprising amount of product in a very large time frame to be included in a Class 1 recall, especially considering there were no injuries reported. This is the expansion of the April 7th recall that focused on institutional packs of chicken nuggets.
USDA Recall Notice
http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2016/recall-027-2016-expanded
Pilgrim’s Pride Corp. Recalls Poultry Products Due To Possible Foreign Matter Contamination
Class I Recall 027-2016 EXP
Health Risk: High Apr 26, 2016
The recalled product has the EST. 20728 posted, indicating the product came out of their Waco TX processing facility. The period of time is 18months from August of 2014 to March of 2015.
This is a surprising amount of product in a very large time frame to be included in a Class 1 recall, especially considering there were no injuries reported. This is the expansion of the April 7th recall that focused on institutional packs of chicken nuggets.
USDA Recall Notice
http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2016/recall-027-2016-expanded
Pilgrim’s Pride Corp. Recalls Poultry Products Due To Possible Foreign Matter Contamination
Class I Recall 027-2016 EXP
Health Risk: High Apr 26, 2016
Sunday, April 24, 2016
Tea Bags Recalled for Salmonella After Ingredient Tests Positive for Salmonella
CVS Pharmacy is recalling tea bags after an ingredient produced by the manufacturer’s raw material supplier tested positive for Salmonella in another company’s product.
The tea, if prepared with boiling water, would eliminate the pathogen. However, it is one of the reasons why drinking sun tea is not a good idea.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm497299.htm
CVS Pharmacy Announces Voluntary Recall of Gold Emblem Abound Organic Spiced Herbal Tea Due to Possible Health Risk
The tea, if prepared with boiling water, would eliminate the pathogen. However, it is one of the reasons why drinking sun tea is not a good idea.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm497299.htm
CVS Pharmacy Announces Voluntary Recall of Gold Emblem Abound Organic Spiced Herbal Tea Due to Possible Health Risk
Frozen Vegetables Recalled due to Positive Listeria Tests
A Washington state firm is recalling frozen vegetables after a lot of IQF organic peas and a lot of IQF organic corn tested positive for Listeria monocytogenes. The testing was completed by Ohio state health officials. There have been no injuries to report.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm497297.htm
CRF Frozen Foods Recalls Frozen Vegetables Due to Possible Health Risk
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm497297.htm
CRF Frozen Foods Recalls Frozen Vegetables Due to Possible Health Risk
Friday, April 22, 2016
Earth Day - Reducing Food Waste and the Challenge for Food Safety
One of the challenges that will increasingly challenge food safety professionals is the increased pressure on becoming more sustainable, especially on reducing food waste. As people are told to reduce their food waste, there will be more pressure to keep food longer than it should be, or to use food that may not be as good as it should be (trying to rescue decaying fruit for example). Throw in the fact that there are more agricultural commodities coming from organic practices which can have higher rates of product deterioration.
Much of this will come down to improving our systems from farm to table. Culling systems that can remove real spoilage issues at the farm and packing house. Improved logistics to move product quickly and under the right conditions to the point of sale or processing. An understanding by consumers of what is actually bad versus not pretty but okay to eat. Planning by the consumer is another important control....that is, don't buy so much or make too much of something that you get to the spot when you have to decide if it is still good because of shelf-life. We answer so many questions from people who are worried about a chicken dish they made days ago or a jar of pickles that is two months past the shelf-life. The key is to manage what you have so you never get to that point.
Then there are some who insist that the issue is the shelf-life dates used by manufacturers. Correct, these dates are mainly based on quality, not safety. However, increasing the date could mean that you get a lower quality product. Did you ever taste a shelf-stable juice product in a plastic container past the shelf-life...it may be safe, but it tastes...well, it doesn't taste...no flavor.
USDA News Release
http://www.fsis.usda.gov/wps/portal/fsis/newsroom/news-releases-statements-transcripts/news-release-archives-by-year/archive/2016/nr-041816-01
Much of this will come down to improving our systems from farm to table. Culling systems that can remove real spoilage issues at the farm and packing house. Improved logistics to move product quickly and under the right conditions to the point of sale or processing. An understanding by consumers of what is actually bad versus not pretty but okay to eat. Planning by the consumer is another important control....that is, don't buy so much or make too much of something that you get to the spot when you have to decide if it is still good because of shelf-life. We answer so many questions from people who are worried about a chicken dish they made days ago or a jar of pickles that is two months past the shelf-life. The key is to manage what you have so you never get to that point.
Then there are some who insist that the issue is the shelf-life dates used by manufacturers. Correct, these dates are mainly based on quality, not safety. However, increasing the date could mean that you get a lower quality product. Did you ever taste a shelf-stable juice product in a plastic container past the shelf-life...it may be safe, but it tastes...well, it doesn't taste...no flavor.
USDA News Release
http://www.fsis.usda.gov/wps/portal/fsis/newsroom/news-releases-statements-transcripts/news-release-archives-by-year/archive/2016/nr-041816-01
USDA Tips for Reducing Food Waste and Preventing Illness
Wednesday, April 20, 2016
Small Firm Recalls Vegetable Soup Due to Improper Processing
A small Lancaster, PA firm is recalling jars of vegetable soup because it was determined they were not following regulations for processing this type of product.
Vegetable soup is normally a low acid product, (finished equilibrium pH greater than 4.6 and a water activity greater than 0.85). To make this product, a manufacturer must follow the Low Acid Canned Food Regulations (LACF) which requires that a firm have an established process and that process is filed. Generally, small firms are limited to canning high acid foods or acidified foods that have a pH of 4.6 or less.
In this case, the product was close to the pH of 4.6 so perhaps their goal was having an acidified food where the acid portion, perhaps a tomato base and some added acid, was expected to reduce the pH below 4.6. However, this was not being achieved. Another important element is that it is the particulates in the soup that must also reach an equilibrium pH of less than 4.6....not just the broth. (Hard to tell what was actually being measured from the report).
It is important for small firms to understand canning regulations. This is not the first instance of a company producing low acid foods - whether they did not know the regulations, or the process they used did not achieve the pH they wanted. This can be an issue with small firms who want to make products for sale at farmers' markets.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm496909.htm
Mary's Home Canning Recalls Mary's Home Made Vegetable Soup Because of Possible Health Risk
For Immediate Release
April 15, 2016
Vegetable soup is normally a low acid product, (finished equilibrium pH greater than 4.6 and a water activity greater than 0.85). To make this product, a manufacturer must follow the Low Acid Canned Food Regulations (LACF) which requires that a firm have an established process and that process is filed. Generally, small firms are limited to canning high acid foods or acidified foods that have a pH of 4.6 or less.
In this case, the product was close to the pH of 4.6 so perhaps their goal was having an acidified food where the acid portion, perhaps a tomato base and some added acid, was expected to reduce the pH below 4.6. However, this was not being achieved. Another important element is that it is the particulates in the soup that must also reach an equilibrium pH of less than 4.6....not just the broth. (Hard to tell what was actually being measured from the report).
It is important for small firms to understand canning regulations. This is not the first instance of a company producing low acid foods - whether they did not know the regulations, or the process they used did not achieve the pH they wanted. This can be an issue with small firms who want to make products for sale at farmers' markets.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm496909.htm
Mary's Home Canning Recalls Mary's Home Made Vegetable Soup Because of Possible Health Risk
For Immediate Release
April 15, 2016
Hepatitis A Outbreak Linked to Frozen Berries - Canada
An outbreak of Hepatitis A in Canada has been linked to bags of mixed frozen berries. From the label on the package, it appears that the berries are, at least in part, imported berries.
How does this occur? Most likely an infected worker handling the fruit, probably at the point of harvest or initial processing, would have contaminated the fruit. Because the fruit is often used without any further processing, there is no point for reduction of the virus.
How can it be prevented? This is a RTE product. So strategic sourcing is critical. Have the farms implemented GAP procedures, especially those controls for farm employee health and exclusion of ill employees? This can be a more difficult issue with Hepatitis A where an employee can be contagious and not yet show signs of illness.
This has not been the first issue associated with frozen fruit products, so this indicates that there is more work to do with sourcing fruit from farms with good practices.
What is the impact? Hepatitis A is highly infectious. There is a period of time, about two weeks, from when a person is exposed where a vaccination can be helpful. The challenge is getting word out to those who purchased product. Once infected, the symptoms can vary from fever, low appetite, nausea, vomiting, diarrhea, muscle aches, to jaundice. Long term liver damage can be a risk for those high risk individuals.
The Star (Canada)
http://www.thestar.com/news/canada/2016/04/19/recalled-costco-frozen-berries-linked-to-13-cases-of-hepatitis-a.html
Recalled Costco frozen berries linked to 13 cases of Hepatitis A
Store is offering vaccinations to those who may have eaten its Nature’s Touch Organic Berry Cherry Blend that was recalled Saturday by the Canadian Food Inspection Agency.
By: The Canadian Press, Published on Tue Apr 19 2016
How does this occur? Most likely an infected worker handling the fruit, probably at the point of harvest or initial processing, would have contaminated the fruit. Because the fruit is often used without any further processing, there is no point for reduction of the virus.
How can it be prevented? This is a RTE product. So strategic sourcing is critical. Have the farms implemented GAP procedures, especially those controls for farm employee health and exclusion of ill employees? This can be a more difficult issue with Hepatitis A where an employee can be contagious and not yet show signs of illness.
This has not been the first issue associated with frozen fruit products, so this indicates that there is more work to do with sourcing fruit from farms with good practices.
What is the impact? Hepatitis A is highly infectious. There is a period of time, about two weeks, from when a person is exposed where a vaccination can be helpful. The challenge is getting word out to those who purchased product. Once infected, the symptoms can vary from fever, low appetite, nausea, vomiting, diarrhea, muscle aches, to jaundice. Long term liver damage can be a risk for those high risk individuals.
The Star (Canada)
http://www.thestar.com/news/canada/2016/04/19/recalled-costco-frozen-berries-linked-to-13-cases-of-hepatitis-a.html
Recalled Costco frozen berries linked to 13 cases of Hepatitis A
Store is offering vaccinations to those who may have eaten its Nature’s Touch Organic Berry Cherry Blend that was recalled Saturday by the Canadian Food Inspection Agency.
By: The Canadian Press, Published on Tue Apr 19 2016
Monday, April 11, 2016
Listeria Control - What Will the FDA Guidance Look Like
Jennifer McEntire and Clay Detlefsen have written a nice article on Listeria monocytogenes control in food operations, comparing FSIS and FDA approaches to this point in time and suggesting what is to come with FDA guidance.
As we have seen with a number of recent recalls where product is recalled after test results come back positive, these facilities do not have good controls in place. One can bet that FDA might be playing a heavier hand with facilities in light of these recall issues.
As we have seen with a number of recent recalls where product is recalled after test results come back positive, these facilities do not have good controls in place. One can bet that FDA might be playing a heavier hand with facilities in light of these recall issues.
Quality Assurance and Food Safety
The Perplexing Challenge of Lm Control
GMA Update - GMA Update
Are we heading toward a unified approach?
Starting a Food Business Begins with Understanding Food Safety
Nice article in QA&FS on starting a food business and the need to understand food safety parameters. The information presented mirrors what we have found - when people understand the food safety elements, they are better able to design their process and product.
Too many new processors develop their process and then have to redo their concept after discovering that they have created opportunities for spoilage or pathogen contamination. Understanding HACCP principles, which is really a risk analysis, helps the new processor evaluate the process and identify the needed controls. They learn about proper process flow to prevent cross contamination, processing parameters to eliminate pathogens, and sanitation to remove hazards such as allergens.
Supplier control is another important concept for the entrepreneur, especially if that person is considering having another group co-pack the product. While it is the co-packer who will be tasked with control, it helps if the entrepreneur has an understanding of what the co-packer should be doing. Ultimately, it is the entrepreneurs label that goes on the product.
For more resources on Starting a Food Business, visit this Penn State website:
http://extension.psu.edu/food/entrepreneurs/starting-a-business
Quality Assurance and Food Safety
http://www.qualityassurancemag.com/article/small-business-success/
Small Business Success
Features - Plant Management
Overcoming the Challenges of Limited Funds and Resources
April 8, 2016
Lisa Lupo
Too many new processors develop their process and then have to redo their concept after discovering that they have created opportunities for spoilage or pathogen contamination. Understanding HACCP principles, which is really a risk analysis, helps the new processor evaluate the process and identify the needed controls. They learn about proper process flow to prevent cross contamination, processing parameters to eliminate pathogens, and sanitation to remove hazards such as allergens.
Supplier control is another important concept for the entrepreneur, especially if that person is considering having another group co-pack the product. While it is the co-packer who will be tasked with control, it helps if the entrepreneur has an understanding of what the co-packer should be doing. Ultimately, it is the entrepreneurs label that goes on the product.
For more resources on Starting a Food Business, visit this Penn State website:
http://extension.psu.edu/food/entrepreneurs/starting-a-business
Quality Assurance and Food Safety
http://www.qualityassurancemag.com/article/small-business-success/
Small Business Success
Features - Plant Management
Overcoming the Challenges of Limited Funds and Resources
April 8, 2016
Lisa Lupo
Salad Items Recalled after Supplier Notification of Listeria Positive Ingredient
Reser's Fine Foods of Oregon is recalling refrigerated salad items (egg salad, potato salad, macaroni salad) of various sizes (3.5oz to 8lb tubs) and various brands (Sysco, Safeway, Walmart, and Resser's) after their supplier that the onions supplied to Resser's tested positive for Listeria.
This is one of those cases where the supplier must be shipping product before they have results back, or perhaps where another customer tested the incoming onions and found that they were positive. Regardless, the work now falls on the manufacturer to recall the product.
Unfortunately, there have been too many issues with Listeria in produce operations. Supplier control, especially when those items are used in RTE applications, must focus on how the supplier is controlling Listeria in their processing environment. Is the environment cleanable to the microbiological level? Are they monitoring the environment for Listeria?
Reser's Recall Notice
https://www.resers.com/images/uploads/news/Press_Release_FINAL.pdf
RESER’S FINE FOODS, INC. RECALLS REFRIGERATED SALADS BECAUSE OF POSSIBLE HEALTH RISK DUE TO ONION SUPPLIER RECALL
FOR IMMEDIATE RELEASE
APRIL 10, 2016
MEDIA CONTACT: LINDA RIEDMAN 503-267-8373
Reser’s Fine Foods, Inc. of Beaverton, Oregon is recalling nineteen refrigerated salad items due to notification from one of our ingredient suppliers that Listeria monocytogenes may be present in one lot of onions that was used in the manufacture of these salads. Listeria monocytogenes is an organism which can cause serious and sometime fatal infections in young children, frail or elderly people and individuals with weakened immune systems. Healthy people may suffer only short term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea. Listeria infection can cause miscarriages and stillbirths among pregnant woman.
This is one of those cases where the supplier must be shipping product before they have results back, or perhaps where another customer tested the incoming onions and found that they were positive. Regardless, the work now falls on the manufacturer to recall the product.
Unfortunately, there have been too many issues with Listeria in produce operations. Supplier control, especially when those items are used in RTE applications, must focus on how the supplier is controlling Listeria in their processing environment. Is the environment cleanable to the microbiological level? Are they monitoring the environment for Listeria?
Reser's Recall Notice
https://www.resers.com/images/uploads/news/Press_Release_FINAL.pdf
RESER’S FINE FOODS, INC. RECALLS REFRIGERATED SALADS BECAUSE OF POSSIBLE HEALTH RISK DUE TO ONION SUPPLIER RECALL
FOR IMMEDIATE RELEASE
APRIL 10, 2016
MEDIA CONTACT: LINDA RIEDMAN 503-267-8373
Reser’s Fine Foods, Inc. of Beaverton, Oregon is recalling nineteen refrigerated salad items due to notification from one of our ingredient suppliers that Listeria monocytogenes may be present in one lot of onions that was used in the manufacture of these salads. Listeria monocytogenes is an organism which can cause serious and sometime fatal infections in young children, frail or elderly people and individuals with weakened immune systems. Healthy people may suffer only short term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea. Listeria infection can cause miscarriages and stillbirths among pregnant woman.
Sunday, April 10, 2016
Sliced Apples Recalled in Texas Due to Listeria Positive Samples
A Texas food company, Fresh From Texas, is recalling products containing sliced apples after its own testing found two Listeria monocytogenes-positive samples. The product was sold through the food retailer HEB. The product was sold in bags and trays, also as part of multiple fruit trays.
No illnesses have been reported.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm494345.htm
Fresh From Texas Recalls Apple Product Because Of Possible Health Risk
For Immediate Release
April 5, 2016
No illnesses have been reported.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm494345.htm
Fresh From Texas Recalls Apple Product Because Of Possible Health Risk
For Immediate Release
April 5, 2016
Tuesday, April 5, 2016
Lab Error Blamed for 2012 Case of Chocolate Recalled for Salmonella
In 2012, chocolate bars from Belgium were rejected for import into the US after a Belgium laboratory reported the product as Salmonella positive. The product was destroyed. After an investigation, the Salmonella strain identified was the same strain found by the laboratory in fish meal. Cross contamination in the laboratory? That is what is believed. Unfortunately, a few years back, there were not the whole genomic sequencing tools readily available as we do today.
This puts a light on laboratories and the impact of poor practices can have on a company's product. Tight controls need to be in place to prevent cross contamination. Companies need to question results that seem unlikely. Today, further investigation can be completed using whole genome sequencing to rule out laboratory error, including excluding the laboratory's positive control sample.
BioMed Centralhttp://bmcresnotes.biomedcentral.com/articles/10.1186/s13104-016-1969-7
Case report of Salmonella cross-contamination in a food laboratory
This puts a light on laboratories and the impact of poor practices can have on a company's product. Tight controls need to be in place to prevent cross contamination. Companies need to question results that seem unlikely. Today, further investigation can be completed using whole genome sequencing to rule out laboratory error, including excluding the laboratory's positive control sample.
BioMed Centralhttp://bmcresnotes.biomedcentral.com/articles/10.1186/s13104-016-1969-7
Case report of Salmonella cross-contamination in a food laboratory
FSMA Rule for Sanitary Transport of Food - Summary
FDA issued the final rule for the sanitary transport of food. The final rule applies to shippers, receivers, loaders and carriers who transport food in the United States by motor or rail vehicle.
It is important that companies evaluate their own shipping, and if using third party shippers, that those trucking companies are in compliance. This will apply to USDA product.
Key Provisions:
It is important that companies evaluate their own shipping, and if using third party shippers, that those trucking companies are in compliance. This will apply to USDA product.
Key Provisions:
- The design and maintenance of vehicles and transportation equipment to ensure that it does not cause the food that it transports to become unsafe.
- Measures taken during transportation to ensure food safety - Including adequate
- temperature controls,
- preventing contamination of ready to eat food from touching raw food,
- protection of food from contamination by non-food items in the same load or previous load, and protection of food from cross-contact (including the unintentional incorporation of a food allergen.)
- Training of carrier personnel in sanitary transportation practices and documentation of the training when the carrier is responsible for sanitary conditions during transport. (FDA plans to have an on-line training program).
- Maintenance of records of written procedures, agreements and training (required of carriers). The required retention time for these records not exceed 12 months (depending on the type of record.
- Shippers, receivers, or carriers engaged in food transportation operations that have less than $500,000 in average annual revenue
- Transportation activities performed by a farm
- Transportation of food that is completely enclosed by a container except a food that requires temperature control for safety
- Food shipped through the US but not consumed in US.
FDA - FSMA
Fact Sheet
FSMA Final Rule on Sanitary Transportation of Human and Animal Food
Complete Rule in PDF
The FDA Food Safety Modernization Act (FSMA) rule on Sanitary Transportation of Human and Animal Food is now final, advancing FDA’s efforts to protect foods from farm to table by keeping them safe from contamination during transportation. The earliest compliance dates for some firms begin one year after publication of the final rule in the Federal Register.
Monday, April 4, 2016
Roasted Red Peppers Recalled Due To Consumer Complaints on Glass Pieces
Cans of roasted red pepper strips are being recalled due to the possible presence of glass pieces. The recall comes after the firm received complaints. There have been no injuries.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm493852.htm
Roland Foods, LLC, Initiates A Voluntary Recall Of Roland® Fire Roasted Red Pepper Strips Due To The Possible Presence Of Glass In The Product
For Immediate Release
April 1, 2016
Contact Consumers Consumer Hotline 800.221.4030 ext. 222
Announcement
View Product Photos
Roland Foods, LLC, of New York, NY, in cooperation with the manufacturer in Peru, is initiating a voluntary recall of specific lots of Roland® Fire Roasted Red Pepper Strips due to the possible presence of glass fragments in the product, therefore posing a potential health hazard.
Roland® Fire Roasted Red Pepper Strips were distributed nationwide and to Canada to food distributors, food service customers, and super market chains for further distribution or use.
The following product is subject to the voluntary recall:
Roland® Fire Roasted Red Pepper Strips, NET Wt. 5 LB. 8 OZ. can
Item #: 45628
Lot #s: 427, 428, 432, 437
UPC #: 10041224456287 (carton) and 041224456280 (can)
Pack Size: 6 x 5 LB. 8 OZ. cans per shipping carton
Production Codes (code is ink jet printed on the top of the can):
G1 MSS 1 P0929 and G1 MSS 2 P0929
Carton Markings:
ITEM 45628
LOT #s: 427, 428, 432, 437
Fire Roasted Red Pepper Strips
Roland®
UPC 10041224456287
No other sizes of Roland® Fire Roasted Red Pepper Strips or products are affected by the voluntary recall.
No illnesses have been reported to date.
The recall was initiated after the firm received customer complaints of glass in the product. The recalling firm has notified the manufacturer of the findings in order to conduct an investigation as to what caused the problem.
Consumers can visit www.rolandfood.com
, or contact its Consumer Hotline at 1-800.221.4030 ext. 222, Monday – Friday, 9am-5pm EST, for further information about the voluntary recall and for instructions on obtaining replacement product.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm493852.htm
Roland Foods, LLC, Initiates A Voluntary Recall Of Roland® Fire Roasted Red Pepper Strips Due To The Possible Presence Of Glass In The Product
For Immediate Release
April 1, 2016
Contact Consumers Consumer Hotline 800.221.4030 ext. 222
Announcement
View Product Photos
Roland Foods, LLC, of New York, NY, in cooperation with the manufacturer in Peru, is initiating a voluntary recall of specific lots of Roland® Fire Roasted Red Pepper Strips due to the possible presence of glass fragments in the product, therefore posing a potential health hazard.
Roland® Fire Roasted Red Pepper Strips were distributed nationwide and to Canada to food distributors, food service customers, and super market chains for further distribution or use.
The following product is subject to the voluntary recall:
Roland® Fire Roasted Red Pepper Strips, NET Wt. 5 LB. 8 OZ. can
Item #: 45628
Lot #s: 427, 428, 432, 437
UPC #: 10041224456287 (carton) and 041224456280 (can)
Pack Size: 6 x 5 LB. 8 OZ. cans per shipping carton
Production Codes (code is ink jet printed on the top of the can):
G1 MSS 1 P0929 and G1 MSS 2 P0929
Carton Markings:
ITEM 45628
LOT #s: 427, 428, 432, 437
Fire Roasted Red Pepper Strips
Roland®
UPC 10041224456287
No other sizes of Roland® Fire Roasted Red Pepper Strips or products are affected by the voluntary recall.
No illnesses have been reported to date.
The recall was initiated after the firm received customer complaints of glass in the product. The recalling firm has notified the manufacturer of the findings in order to conduct an investigation as to what caused the problem.
Consumers can visit www.rolandfood.com
, or contact its Consumer Hotline at 1-800.221.4030 ext. 222, Monday – Friday, 9am-5pm EST, for further information about the voluntary recall and for instructions on obtaining replacement product.Cashew Products Recalled for Potential for Small Glass Pieces
Snyder’s-Lance, Inc. is recalling for a limited amount of Emerald® 100 Calorie Pack Roasted & Salted Cashew Halves & Pieces product, due to the possible presence of small glass pieces. The glass pieces were believed to have come in on the incoming product.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm493872.htm
Snyder's-Lance Announces Voluntary Recall of a Limited Number of Emerald® Cashew Roasted & Salted Halves & Pieces Due to Potential Presence of Glass
For Immediate Release
April 1, 2016
Contact
Consumers Consumer Affairs http://www.emeraldnuts.com/contact-emerald/ 503-364-0399
Announcement
View Product Photos
Snyder’s-Lance, Inc. is initiating a voluntary recall for a limited amount of Emerald® 100 Calorie Pack Roasted & Salted Cashew Halves & Pieces product, distributed nationwide, due to the possible presence of small glass pieces. This voluntary recall covers only specific production codes of the following product:
Emerald® 100 Calorie Pack Roasted & Salted Cashew Halves & Pieces 7 Packs / 0.62oz
No injuries have been reported to date. We are recalling these products because they may contain small pieces of glass that could potentially cause injury. Although our investigation is ongoing, we believe the source of the glass to be the raw cashews received from one of our suppliers under a specific lot code.
We are taking this action out of an abundance of caution after receiving a consumer complaint.
Consumers who may have purchased the product listed above should not consume it but should contact Consumer Affairs for a full refund online at http://www.emeraldnuts.com/contact-emerald/ or by calling 503-364-0399 between 8am and 5pm Pacific Time, Monday – Friday.
The voluntary recall is limited to the production codes listed below. To locate the production code on the carton or inner package, consumers should look next to the nutrition facts panel. No other production codes, sizes or varieties of Emerald products are affected by this recall.
Information regarding Emerald product affected by this recall:
Product NameRetail Carton UPC CodeRetail Carton Best Before DateInner Package UPC CodeInner Package Production Code
Emerald 100 Calorie Packs Roasted & Salted Cashew Halves & Pieces 0 10300 33324 1 12 DEC 16
13 DEC 16
18 DEC 16
21 DEC 16 0 10300 33399 9 15346D346S
15347D346S
15352D346S
15355D346S
The quality and safety of our products are the top priority for our company. We apologize to our retail customers and consumers and sincerely regret any inconvenience created by this recall. We are working and cooperating fully with the U. S. Food & Drug Administration on this voluntary recall.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm493872.htm
Snyder's-Lance Announces Voluntary Recall of a Limited Number of Emerald® Cashew Roasted & Salted Halves & Pieces Due to Potential Presence of Glass
For Immediate Release
April 1, 2016
Contact
Consumers Consumer Affairs http://www.emeraldnuts.com/contact-emerald/ 503-364-0399
Announcement
View Product Photos
Snyder’s-Lance, Inc. is initiating a voluntary recall for a limited amount of Emerald® 100 Calorie Pack Roasted & Salted Cashew Halves & Pieces product, distributed nationwide, due to the possible presence of small glass pieces. This voluntary recall covers only specific production codes of the following product:
Emerald® 100 Calorie Pack Roasted & Salted Cashew Halves & Pieces 7 Packs / 0.62oz
No injuries have been reported to date. We are recalling these products because they may contain small pieces of glass that could potentially cause injury. Although our investigation is ongoing, we believe the source of the glass to be the raw cashews received from one of our suppliers under a specific lot code.
We are taking this action out of an abundance of caution after receiving a consumer complaint.
Consumers who may have purchased the product listed above should not consume it but should contact Consumer Affairs for a full refund online at http://www.emeraldnuts.com/contact-emerald/ or by calling 503-364-0399 between 8am and 5pm Pacific Time, Monday – Friday.
The voluntary recall is limited to the production codes listed below. To locate the production code on the carton or inner package, consumers should look next to the nutrition facts panel. No other production codes, sizes or varieties of Emerald products are affected by this recall.
Information regarding Emerald product affected by this recall:
Product NameRetail Carton UPC CodeRetail Carton Best Before DateInner Package UPC CodeInner Package Production Code
Emerald 100 Calorie Packs Roasted & Salted Cashew Halves & Pieces 0 10300 33324 1 12 DEC 16
13 DEC 16
18 DEC 16
21 DEC 16 0 10300 33399 9 15346D346S
15347D346S
15352D346S
15355D346S
The quality and safety of our products are the top priority for our company. We apologize to our retail customers and consumers and sincerely regret any inconvenience created by this recall. We are working and cooperating fully with the U. S. Food & Drug Administration on this voluntary recall.
Frozen Broccoli Recalled Due to Positive Listeria Test
Alimentos Congelados, S.A. (Pinula) is recalling bagged frozen broccoli from 11 states after the Ohio Department of Agriculture tested and found positive a sample for Listeria monocytogenes.
The Wylwood brand is an exclusive brand of Save-A-Lot, a discount grocery chain. Alimentos Congelados is a Guatemalan company.
Frozen broccoli would be blanched prior to freezing, which should eliminate Listeria. The Listeria in this case would be post-process contamination. It is not know to us whether this product was packed overseas, never the less, it would be important for the processing facility to have an active Listeria control program. This product would generally be cooked by the consumer, which if done sufficiently, would eliminate the Listeria.
If imported product, then this should put attention on supplier control and that supplier's ability to control Listeria in the post-blanching environment with attention on eliminating sources of cross-contamination, practicing proper sanitation, and conducting monitoring.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm493849.htm
Alimentos Congelados, S.A. Recalls Frozen Broccoli Cuts Because of Possible Health Risk
For Immediate Release
April 1, 2016
Contact
Consumers Consumer Affairs 1-800-888-4646
Announcement
View Product Photos
Alimentos Congelados, S.A. (Pinula) is voluntarily recalling 1,800 cases of Frozen Broccoli Cuts because it has the potential to be contaminated with Listeria Monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women.
The Frozen Broccoli Cuts were distributed to stores in the following states: Indiana, Kentucky, Ohio, Tennessee, Virginia, West Virginia, Florida, Georgia, Alabama, South Carolina and North Carolina.
The affected Frozen Broccoli Cuts were distributed in poly bags under the following label and code:
WYLWOOD Fresh Frozen Broccoli Cuts, NET WT. 16 OZ (1 LB), UPC 5193300110, with bag code: A25335P and A15335P
The company has not received any complaints in relation to this product and is not aware of any illnesses associated with the product to date.
The recall was the result of retail package of Frozen Broccoli Cuts being tested by the State of Ohio Department of Agriculture. The Frozen Broccoli Cuts had tested positive for Listeria Monocytogenes. The company has ceased distribution of Frozen Broccoli Cuts, and is fully cooperating with regulatory agencies.
Consumers who purchased the Frozen Broccoli Cuts are urged not to consume this product and throw it away. Consumers requiring refund or with questions can contact the company at 1-800-888-4646 and ask for Consumer Affairs Monday thru Friday between 8:00AM and 5:00 PM EST.
The Wylwood brand is an exclusive brand of Save-A-Lot, a discount grocery chain. Alimentos Congelados is a Guatemalan company.
Frozen broccoli would be blanched prior to freezing, which should eliminate Listeria. The Listeria in this case would be post-process contamination. It is not know to us whether this product was packed overseas, never the less, it would be important for the processing facility to have an active Listeria control program. This product would generally be cooked by the consumer, which if done sufficiently, would eliminate the Listeria.
If imported product, then this should put attention on supplier control and that supplier's ability to control Listeria in the post-blanching environment with attention on eliminating sources of cross-contamination, practicing proper sanitation, and conducting monitoring.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm493849.htm
Alimentos Congelados, S.A. Recalls Frozen Broccoli Cuts Because of Possible Health Risk
For Immediate Release
April 1, 2016
Contact
Consumers Consumer Affairs 1-800-888-4646
Announcement
View Product Photos
Alimentos Congelados, S.A. (Pinula) is voluntarily recalling 1,800 cases of Frozen Broccoli Cuts because it has the potential to be contaminated with Listeria Monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women.
The Frozen Broccoli Cuts were distributed to stores in the following states: Indiana, Kentucky, Ohio, Tennessee, Virginia, West Virginia, Florida, Georgia, Alabama, South Carolina and North Carolina.
The affected Frozen Broccoli Cuts were distributed in poly bags under the following label and code:
WYLWOOD Fresh Frozen Broccoli Cuts, NET WT. 16 OZ (1 LB), UPC 5193300110, with bag code: A25335P and A15335P
The company has not received any complaints in relation to this product and is not aware of any illnesses associated with the product to date.
The recall was the result of retail package of Frozen Broccoli Cuts being tested by the State of Ohio Department of Agriculture. The Frozen Broccoli Cuts had tested positive for Listeria Monocytogenes. The company has ceased distribution of Frozen Broccoli Cuts, and is fully cooperating with regulatory agencies.
Consumers who purchased the Frozen Broccoli Cuts are urged not to consume this product and throw it away. Consumers requiring refund or with questions can contact the company at 1-800-888-4646 and ask for Consumer Affairs Monday thru Friday between 8:00AM and 5:00 PM EST.
Friday, April 1, 2016
FDA Proposes Limit for Inorganic Arsenic in Infant Cereals
FDA has proposed a limit of 100 ppb of inorganic arsenic in infant rice cereal. The cereals that had been tested (400) were all within this limit.
The FDA found that inorganic arsenic exposure in infants and pregnant women can result in a child’s decreased performance on certain developmental tests that measure learning, based on epidemiological evidence including dietary exposures.
FDA Press Release
http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm493740.htm
FDA proposes limit for inorganic arsenic in infant rice cereal
Agency releases new data and scientific assessment on arsenic in rice, provides advice for pregnant women and infants
For Immediate Release
April 1, 2016
The FDA found that inorganic arsenic exposure in infants and pregnant women can result in a child’s decreased performance on certain developmental tests that measure learning, based on epidemiological evidence including dietary exposures.
FDA Press Release
http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm493740.htm
FDA proposes limit for inorganic arsenic in infant rice cereal
Agency releases new data and scientific assessment on arsenic in rice, provides advice for pregnant women and infants
For Immediate Release
April 1, 2016
Report on FDA Import Refusals
A report issued by USDA Economic Research Service on FDA import refusals shows that seafood, vegetables and fruits are the items that are most often rejected at port of entry. FDA physically inspects about 1% of food, but uses a risk based approach to hopefully best utilize its limited resources to focus on real issues.
Regarding food safety issues, we look to those products that were rejected due to adulteration. A few key points gleaned from the document:
- Violations for pathogen/toxin adulteration were highest for fishery and seafood products in both 1998-2004 and 2005-13. Spices, flavors, and salts had the second largest number of pathogen/toxin violations per year in 2005-13.
- The most frequent violation in 2005-13, by far, in the pathogen/toxin adulteration category was for the presence of Salmonella. The most Salmonella violations were in fishery and seafood products (42.0 percent of total), followed by spices, flavors, and salts (33.2 percent).
- Listeria was the second-most common violation for pathogen/toxin adulteration in 2005-13. Fishery and seafood products had 59.4 percent of Listeria violations. Listeria violations in cheese and cheese products fell to 32.0 percent.
- Vegetables/vegetable products. Almost three-quarters of these chemical violations were for unsafe pesticide residues Fruit/fruit products had the second-most violations per year for chemical adulteration in 2005-13.
Another interesting quote:
As the total volume of imported food has risen, the number of shipments refused has declined relative to the volume of food imports. This relative decline may reflect improvements in compliance with U.S. laws among foreign producers and importers, or it may reflect FDA’s limited resources and capacity to inspect, detain, and refuse imported food.
USDA ERS
Patterns in FDA Food Import Refusals Highlight Most Frequently Detected Problems
by John Bovay
March 28, 2016
How Clean is Your Deli's Meat Slicer?
A study published in MMWR shows that many deli operations may not be cleaning their slicer often enough and well enough. In this study, about half of the food operations contacted did not fully clean the slicer as frequently as they should. They noted that this is more the case at independent and smaller delis. Fully clean includes disassembly of the slicer before cleaning
The issue with not cleaning the slicer is that the slicer can be a point of cross contamination for Listeria monocytogenes. If Listeria contaminates the slicer, it can then contaminate all the meats that are sliced after that. According to the US Food Code, food contact surfaces in constant use should be fully cleaned at least every 4 hours. As the time between cleaning increases, the more opportunity Listeria has to grow.
Cleaning must include disassembly. If a slicer is just wiped down, Listeria can be present in the areas that were not cleaned, such as under the guard or down around the motor (where there may be higher temperatures). Never getting to spots on the slicer where foods particles build-up could mean that the slicer itself becomes a source for Listeria in that operation, not just a point of cross contact. It is important for establishment personnel to evaluate slicers to make sure there are no niches for food build-up.
Even is a slice is cleaned successfully, it is important that operators recognize that the slicer is not the ultimate source, but still can be a point of cross contamination. Important sources include:
The issue with not cleaning the slicer is that the slicer can be a point of cross contamination for Listeria monocytogenes. If Listeria contaminates the slicer, it can then contaminate all the meats that are sliced after that. According to the US Food Code, food contact surfaces in constant use should be fully cleaned at least every 4 hours. As the time between cleaning increases, the more opportunity Listeria has to grow.
Cleaning must include disassembly. If a slicer is just wiped down, Listeria can be present in the areas that were not cleaned, such as under the guard or down around the motor (where there may be higher temperatures). Never getting to spots on the slicer where foods particles build-up could mean that the slicer itself becomes a source for Listeria in that operation, not just a point of cross contact. It is important for establishment personnel to evaluate slicers to make sure there are no niches for food build-up.
Even is a slice is cleaned successfully, it is important that operators recognize that the slicer is not the ultimate source, but still can be a point of cross contamination. Important sources include:
- Deli cases - deli cases must be cleaned and properly maintained.
- Walk-in-coolers - also must be cleaned and properly maintained.
- Deli working environment - build-up of meat in the environment can result in high levels of Listeria in the operations, which increases the chance it can make its way to food contact surfaces including the slicer.
- Floor drains
- Sinks and wash areas
Morbidity and Mortality Weekly
Retail Deli Slicer Cleaning Frequency — Six Selected Sites, United States, 2012
Weekly / April 1, 2016 / 65(12);306–310
Food Bank Recalls Canned Oranges Due To Leakage
The Pittsburgh Area Food Bank is recalling canned oranges due to leakage. While the product is within the stated shelf-life, it can be noted that the manufacturer has stated a three year shelf-life, which may be an error on the manufacturer's part. Acid foods in cans do not last long, and normally, the shelf-life is two years. The reason is that the acid will react with the can lining, and over time, it will get through to the steel base and rust through. This is especially the case with tin-lined cans (additionally, if tin lined, tin concentrations will increase). As cans begin to deteriorate, you will initially see a hydrogen swell...hydrogen gas is released as the acid reacts with the can. As the can swells, the ends will pop up. But once the acid eats through the can leading to a pinhole, the pressure will be release and the can may look normal.
Food banks will normally distribute product past the state shelf-life. For low acid canned foods, one to two years is normal. In many cases, those types of foods will last even longer (although the product will break down over time...unlike fine wines, canned foods do not get better over the years). But for acid foods, 6 months should be a limit past the life of the can. And in the example here, the cans did not even make it that long.
Other potential issues that could have resulted in leakage: A bad seam - a double seam (the seam that holds the lid to the body) can be out of specification leading to too little of overlap and thus a weak seal. Damage to the double seam - cuts into the double seam or dents to the double seam can also result in leakage. Headspace evacuation - If the air in the headspace was not properly evacuated with steam, residual oxygen could hasten can deterioration.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm493605.htm
Food Bank Recalls Canned Mandarin Oranges Due to Possible Health Risk
For Immediate Release
March 17, 2016
FDA Submitted Final Rule on Sanitary Transport of Food
The FDA has submitted the Final rule on the Sanitary Transport of Human and Animal Food. The rule should be expected to be available for us to review next week or soon after. Nothing more can really be said until it is made public.
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