Implementing a Preventive Maintenance Program (PMP)

I thought this was a great article on implementing a preventive maintenance program. A lot of small processors are tasked with implementing a preventive maintenance program in order to pass a third party audit.  They go out and buy some fancy software and then begin the arduous task of implementing it.  But they soon realize that it is overly burdensome and that their overall operations costs have increased because of higher costs of managing the program are not being offset by improvements in efficiency.  Instead of the PM program working for them, they are working for the PM program.

Sometimes a simpler approach is needed.  Figure out the most important assets and focus your efforts on them.  Don't over maintain, but understand what is going to improve overall performance of you operation taking all costs, including energy, into account.


MFRTech
mfrtech.com/news/501724/4_
4 Things to Know Before Implementing a Predictive Maintenance Program
7/15/2014 9:02:00 AM
It is not a commonly drawn linkage, but the correlation between how we manage our assets and overall sustainability metrics could not be clearer.

However, it's one thing to want a predictive maintenance model, and quite another thing to actually implement it in a manufacturing environment. At times it can seem overwhelming. We have so much data to draw on, and between the rise of Big Data and the Internet of Things (IoT), it can be overwhelming to consider how to achieve true predictive maintenance, above and beyond the preventive maintenance we widely practice.

With that, let's look at four key things we can do as we strive to implement a predictive maintenance approach across our organization, and at the same timein the spirit of our previous messageconsider how these ideas correlate to overall sustainability performance.

Minnesota E. coli Outbreak Sickens 13 People

Thirteen people have become ill from E. coli O111 in Minnesota, and this is being linked to salad served at Applebees because 7 of the 13 ate at one of five different Applebees.  This indicates it is probably a supplier issue, most likely produce related.

Of course this doesn't stop the Applebees pile-on.  It was hard to find a supporting news story that did not contain Applebees in the title.



Twin Cities News

http://www.twincities.com/health/ci_26146437/e-coli-bacteria-sicken-13-minnesota-health-experts
Minnesota E. coli bacteria sicken 13; experts search for link
By Christopher Snowbeck
csnowbeck@pioneerpress.com
Posted: 07/14/2014 12:01:00 AM CDT
Updated: 07/15/2014 06:32:12 AM CDT

Thirteen people have been sickened, including four who were hospitalized, with food-borne illnesses linked to E. coli bacteria, state health officials said Monday.

Investigators haven't linked the cases to a particular food item, according to an announcement Monday from the Minnesota Department of Health. But all the illnesses were caused by the same genetic strain of E. coli O111, the department said.

USDA Proposal for Increased Record Keeping Requirements for Grinding of Raw Meat

 USDA is proposing a rule that will require official establishments and retail stores to keep records on the meat they grind.

"Official establishments and retail stores that grind raw beef products for sale in commerce must keep records that will fully and correctly disclose all transactions involved in their businesses subject to the Act (see 21 U.S.C. 642). This is because they engage in the business of preparing products of an amenable species for use as human food, and they engage in the business of buying or selling (as meat brokers, wholesalers or otherwise) in commerce products of carcasses of an amenable species. These businesses must also provide access to, and permit inspection of, these records by FSIS personnel."

The goal is to improve traceability in a product that can come from many sources.  Traceback has been an issue when there are outbreaks of E. coli STEC associated with ground meat.


Another Step Forward in Food Safety – What You Need to Know About Grinding Logs
Posted by Marie Bucko, USDA Food Safety and Inspection Service Public Affairs Specialist, on July 16, 2014 at 1:00 PM -

http://blogs.usda.gov/2014/07/16/another-step-forward-in-food-safety-what-you-need-to-know-about-grinding-logs/


The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) is proposing a requirement for official establishments and retail stores that grind raw beef products to keep detailed and in-depth log record systems.

The proposed grinding log rule is now available for public review at http://www.fsis.usda.gov/wps/portal/fsis/topics/regulations/federal-register/proposed-rules.

What are the benefits?

Using Food Thermometers - Dial Versus Digital

By Megan Lane, Penn State Food Science Undergraduate Student

In a recent study published in the July/August 2014 edition of Food Protection Trends, Instant-read Food Thermometer Accuracy in Measuring End-point Temperature in Ground Beef Patties Prepared by Three Methods, researchers evaluated the dial and digital food thermometers for measuring cooking temperature in ground beef patties. While both types of thermometers demonstrated to be useful in determining the temperature of foods, the digital food thermometer proved to be the better choice for multiple reasons.

First is the sensor area. Dial food thermometers have a sensor spanning from the tip of the probe, two to three inches up the stem of the probe. Digital food thermometers have a sensor located in the tip of the probe, measuring to be about one centimeter in length. Because the length of the sensor is much shorter in digital thermometers, it’s useful when measuring thin pieces of meat or foods like hamburgers.

Second is the accuracy. Dial thermometers are a lower grade of technology, so they need to be calibrated upon their initial use and then on a regular basis after that. If it’s not calibrated, dial thermometers will not be as accurate as they could be. Digital thermometers, on the other hand, do not need to be calibrated, making them more accurate to begin with and easier to use. In this study, investigators found that dial thermometers were ± 2°C to 6°C (without calibration), while digital thermometers were ± 1°C compared to the standard.

Third is the time it takes to get the reading. Even though both types of thermometers are advertised to be “instant-read food thermometers,” these readings are not instant. It is important to note that both types need time for readings to stabilize in order to provide accurate results. In this study, it was found that a dial thermometers response time ranged from 18 – 55 seconds, whereas a digital thermometers response time ranged from only 16 – 40 seconds.

Lastly is the price. Dial food thermometers are cheaper than digital food thermometers, but the increased price of digital thermometers provides more benefits (faster stabilization time, no need for calibration, the ability to be used in thinner products, and finally, more accurate readings).

This study also evaluated the process of measuring temperature in ground beef patties. A key point of the study showed that as the meat cooks, a temperature gradient exists at different points within the meat patty and decreases the accuracy of thermometer readings. The accuracy of the readings was also varied by the frequency of patty flips and whether or not the patties had toppings on them. Researchers suggested that in order to reduce variation, burgers be flipped frequently and that they be plain. The problem with this recommendation is that constant flipping dries burgers out and people do like to add toppings during cooking. Therefore, consumers should take this into account to ensure burgers reach the proper temperature.

FAO Releases Top Ten Parasite List

The FAO (Food and Agricultural Organization of the United Nations) released a "Top Ten" list identifying the food-borne parasites of greatest global concern.  Fortunately, there are only four that have any importance in the US and Canada.  Most cases of parasitic infection have been isolated cases.  The fout include:

• Toxoplasma
• Cryptosporidium
• Cyclospora
• Giardia

The risk, although small, increases with consumption of produce from developing countries.  Such as the case with Cyclospora in raspberries, lettuce, and basil.  Washing in potable water is a common practice that helps to mitigate this risk.

Contaminated water and produce irrigated with contaminated water has been an issue that has contributed to Cryptosporidium and Giardia outbreaks.

According to the report "Taxoplasmosis is a recognized concern of physicians for women during pregnancy, but emphasis is placed on potential contamination from cats rather than from foodborne infection".

Trichinellosis cases are still seen, but primarily limited to undercooked game meat (bear, wild boar, and marine mammals).  Taenia, primarily Taenia solium (tapeworm associated with undercooked pork) have been seen in a few cases, primarily associated with people who have immigrated from Central and South America.

Undercooked seafood have been a source of a number of parasites (Anisakis ssp, Dipyllobothium, Echinostomidae, Nonophyetes, Opisthorchis, Clonorchis, Paragoniumus, Pseudoterranova), but there have been very few cases of each over the last 30 or 40 years.

 

Moldy Yogurt Can Make You Sick

In September of 2013, a manufacturer of Greek yogurt recalled product in September of 2013 due to the fact that consumers were complaining of mold in the product.  While it was claimed to be a spoilage mold, there were reported illnesses. 

Researchers discovered that the mold found in yogurt, Mucor circinelloides f. circinelloides, can cause illness.  While this organism is traditionally looked upon as a opportunistic pathogen, it can survive through the GI tract, as was seen in mice studies.  The researchers also indicated the potential to produce harmful metabolites, although Mucor circinelloides has not been known to produce mycotoxins.  According to the report, "This study demonstrates that M. circinelloides can spoil food products and cause gastrointestinal illness in consumers and may pose a particular risk to immunocompromised patients."

Now, it is hard to tell from this report whether there was an gastrointestinal  infection associated with these cases or people are just reacting to the metabolites produced by the mold.  Generally in past cases where infections have occurred in people, there have normally been underlying health issues in the person.  

So from a more simplistic viewpoint, when one eats food that has mold that shouldn't be there, there is a good possibility it is going to give one an upset stomach, at the least.  Molds will produce metabolites within the food, or even in the gut, that can cause an adverse reaction.  Certainly some molds will be worse than others...some can produce really bad metabolites, some that have been categorized as mycotoxins, while others can cause infections, especially in high risk individuals.

It is interesting to point out, that manufacturer of the yogurt product has been critical of this report.

Consumers - Don't eat food that has mold that shouldn't be there, especially if you are in a high risk group.
Producers and processors - prevent food from unwanted mold...most of this can be prevented through good sanitation, but processing controls may also be needed.

 MBio
http://mbio.asm.org/content/5/4/e01390-14
Analysis of a Food-Borne Fungal Pathogen Outbreak: Virulence and Genome of a Mucor circinelloides Isolate from Yogurt

Foster Farms Recalls Chicken Produced in March

Foster Farms issued a recall for chicken part products produced from March 7 to March 11 with sell by dates that range from March 7 to March 31st.  Most of this chicken will have already been used unless it was frozen.  The recall was issued due to the positive link of a Salmonella Heidelberg illness on June 23, 2014, that was associated with the consumption of a boneless skinless chicken breast product in California with an illness onset date of May 5, 2014.

CDC reports that as of July 2, 2014,a total of 621 persons infected with seven outbreak strains of Salmonella Heidelberg have been reported from 29 states and Puerto Rico, since March 1, 2013.  36% have required hospitalization.


FSIS News Release
http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2014/recall-044-2014-release
California Firm Recalls Chicken Products Due to Possible Salmonella Heidelberg Contamination
Class I Recall 044-2014
Health Risk: High Jul 4, 2014

Congressional and Public Affairs
Adam Tarr (202) 870-0810 or (202) 720-9113

EDITOR’S NOTE: The release is being reissued July 4 to update the distribution, production dates, and “Use or Freeze by” and “Best by” date ranges, as well as to provide an updated product list.

WASHINGTON, July 4, 2014 – Foster Farms, a Livingston, Calif., based establishment, is recalling an undetermined amount of chicken products that may be contaminated with a particular strain of Salmonella Heidelberg, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. FSIS requested Foster Farms conduct this recall because this product is known to be associated with a specific illness.

The recalled product includes fresh chicken products sold by retailers under Foster Farms or private label brand names, with varying “use or freeze by”dates ranging from March 16 through March 31, 2014, and frozen Sunland Chicken products with “best by” dates from March 7 through March 11, 2015. The products subject to recall bear the establishment number “P6137,” P6137A” or “P7632” inside the USDA mark of inspection. The chicken products were produced from March 7 through March 13, 2014. These products were shipped to Costco, Foodmaxx, Kroger, Safeway and other retail stores and distribution centers in Alaska, Arizona, California, Hawaii, Idaho, Kansas, Nevada, Oklahoma, Oregon, Utah and Washington. The list of products subject to recall can be accessed here. We will continue to update the list as more information is available. FSIS and the company want the public to be aware that the products are most likely no longer available for purchase, but may be in consumers’ freezers.

Extension Event Linked to Salmonella Outbreak

A Salmonella outbreak occurred at a Cooperative Extension sponsored workshop in Alabama, resulting in at least 19 cases of salmonellosis.  Workshop volunteers and seniors became ill after eating food served during the luncheon, which featured chicken, salad, and a roll.

This topic is one that resonates with many of us since we often sponsor events where others are responsible for serving food.  As can be seen in this case, the sponsoring organization's name is tied to it (although the church may have cooked the food).  But guess who is going to receive the negative media exposure?  In this news story, Extension Educator's name is even listed.

Also stated in the news report is that one senior unfortunately died, although the direct link has not been established....yet.  If a link is established and a lawsuit is filed, who will have the deepest pockets - the church who made the food or the Extension system that sponsored the event?

Whether you are contracting out production to a company, or counting on volunteers from an organization to make your food, when your name is on it, you better have more than hope that they are doing a good job?  Are the members of that organization trained?  Are they ensuring that the critical controls are being met (in this case, cooking the chicken to the right temperature)?  Do they run a clean operation with an eye on preventing cross contamination?

So the person sponsoring the event is not an expert on food preparation? In this case, the event was focused on senior issues, but it could be 4H, Master Gardners, or even natural gas.  While we can hope, wouldn't it be better to: 1) get training, 2) ensure that the organization has the right credentials (trained, inspected, etc),  and/or 3) get someone involved who can help you ensure that food is safe.


Decatur Daily.com
http://www.decaturdaily.com/news/local/article_e8182216-f8e3-11e3-818e-0017a43b2370.html
At least 19 ill after eating chicken lunch

Staff report decaturdaily.com | 0 comments 

Two dozen or more people who attended a workshop on senior citizens services last month in Decatur may have contracted salmonella or the E. coli virus from a chicken lunch.

Michael Tubbs, executive director of Community Action Partnership in Decatur, said about two dozen of his volunteers and employees became sick after eating the lunch May 30 at Bridge Builders Church on Beltline Road.

71-year-old Decatur man died six days after eating the food, but no cause of death has been confirmed.

The Alabama Cooperative Extension Service sponsored the luncheon, and extension agent A Renee’ Heard was the contact person, Tubbs said. Heard did not return phone calls this week.

Cheese Product Recalled Due to Low Preservative Levels

Kraft is recalling a small amount of cheese product due to the fact it did not contain a sufficient amount of the preservative, sorbic acid.  Sorbic acid is effective in preventing the growth of yeast and mold.  With inadequate amounts, there would be a greater chance that the product would spoil due to mold or yeast growing on the product during the expected shelf-life of the product.   By recalling this product, Kraft prevents a bigger issue down the road if there were to be numerous complaints of moldy product.

Could this be a safety issue....probably not since it is unlikely that people would eat cheese with mold on it, however some people can have allergic reactions to mold and some molds due produce mycotoxins (which can be harmful).


 FDA News Release
http://www.fda.gov/Safety/Recalls/ucm402337.htm
Kraft Foods Group Voluntarily Recalls Small Quantity of Velveeta Original Pasteurized Recipe Cheese Product Due to Low Levels of Preservative Ingredient

Contact
Consumer:  800-310-3704  news@kraftfoods.com
Media: Russ Dyer 847-646-4538

FOR IMMEDIATE RELEASE - June 19, 2014- Kraft Foods Group is voluntarily recalling 260 cases of Velveeta Original Pasteurized Recipe Cheese Product because it does not contain appropriate levels of sorbic acid, a preservative ingredient. While unlikely, the affected product could spoil prematurely and/or lead to food borne illness. Therefore, the company is issuing this recall as a precaution.

This recall affects one batch of product made on one manufacturing line during a few hours of production. The product was shipped to three Walmart distribution centers and may have been redistributed to stores in up to 12 Midwest states. The affected products may have been shipped to Walmart stores in Colorado, Illinois, Indiana, Iowa, Kansas, Michigan, Minnesota, Nebraska, North Dakota, Ohio, South Dakota and Wisconsin. These products were not shipped outside of the U.S.

The following specific batch of product is being recalled:

Product Size	Name of Product	Units / Case	Case Code Date/Time Tange	Case UPC Code	Consumer Package Code Date/Time Range	Consumer Package UPC Code
32 OZ(2 LB)	VELVEETA ORIGINAL PASTEURIZED RECIPE CHEESE PRODUCT	12	17 DEC 2014 10:54 - 14:35 ONLY	10021000611611	17 DEC 2014 09:34 - 13:15 ONLY	021000611614

Consumers can find the case code date on the side of the package. No other products outside this time period on this case code date are affected by this recall, nor are any other Kraft or Velveeta products affected.

The affected product was identified during a review of finished product samples. The company is taking action to ensure it doesn't happen again.

Consumers who purchased any of these products should not eat them. They should return them to the store where they purchased them for an exchange or full refund. Consumers also can contact Kraft Foods Consumer Relations at 1-800-310-3704 between 9 am and 6 pm {Eastern).