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[reportwire]

Pest Control From Farm to Fork

Pest Control From Farm to Fork

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[gastronomusica]

. Antes de cocinar, aprende a limpiar punto... . Ahora que si esta de moda el tema de higiene en cocina... (sarcasmo incluido) . . . #higiene #seguridadalimentaria #haacp #cocineros #covid19 #covid-19 #sanidad #lima #foodexperience #foodwriting #writers #pensamiento #critica #cocina #instabloggers #loveyourself #lovethevirus #gastronomusica #venezuela🇻🇪 #instafoodperu #instapicture #instagood #picoftheday #animo #martessanto (en Lima, Peru) https://www.instagram.com/p/B_zzfIInn7u/?igshid=mq9zeim05y3j

[cheesenotes]

The Listeria Catch-22

Over at LinkedIn, Michael Kalish of Food Safety Guides — a San Francisco Bay Area-based food safety consulting firm that specializes in cheesemaking and affinage — addresses the paradoxical situation that many cheesemakers find themselves in, where it serves them better to not test their facilities for Listeria:

Why The FDA Makes It Difficult For Cheesemakers to Pin Down Listeria

...To understand where and how often conditions in a food plant is hospitable to Lm, it would benefit a cheesemaker to test frequently for its indicator, targeting food contact surfaces, adjacent surfaces, and hard to reach places throughout the processing environment. But most cheesemakers, along with nearly every other producers of food in the FDA’s jurisdiction, do not feel comfortable testing for L. species.

Most small- to medium-sized cheesemakers’ haven’t the budget to conduct extensive pathogen testing. And with no history of cleanliness established, a positive result could result in a recall of everything they ever produced. For cheesemakers that sustain small rural communities, testing for L. species can present an existential issue for an entire town.

DIFFERENCE OF OPINION: USDA vs. FDA The USDA’s Food Safety and Inspection Service (FSIS) stated in 2012 compliance guidelines that L. species on a food contact surfaces is not to be interpreted as an adulterant. This attitude serves to incentivize industry to look for it and to improve plant practices and controls.

Conversely, the FDA  expresses in their guidance that the presence of L. species in the processing environment should be interpreted either as Lm (if not verified) or evidence that the food has been processed in an insanitary environment.  As a violation of the Current Good Manufacturing Practices in the Code of Federal Regulations, the product may regarded as adulterated and subject to recall and destruction.

THE RESULT New powers granted by the Food Safety Modernization Act (FSMA) allows for full access to records and the right to mandate a recall. As a result, most cheesemakers (and other food producers in the FDA’s jurisdiction) have decided not to test for L. species to avoid maintaining records...

Read the full post.

(Photo ©2015 Food Safety Guides)

[cheesenotes]

U of W offers online class in "Sanitation for Farmstead Dairies"

The University of Wisconsin is now offering an online, 6 week course in "Sanitation For Farmstead Dairies". If you're nowhere near a facility offering these kinds of classes, or just can't get away, the online educational path is a great option.  

One of the less glamorous truisms that you'll hear cheesemakers sharing (often as a warning to those who are dreaming of an idyllic life of stirring curds and washing wheels) is that their job is 10% cheesemaking and 90% cleaning. The exact percentages may vary, but the fundamentals are spot-on; sanitation and cleanliness are truly next to godliness in the cheesemaking world, although in this case "god" is the state health inspector who may decide to drop in at any moment. Standards vary, of course, but some producers, especially in raw-milk phobic America, treat their make spaces like operating theaters in a hospital. Some won't even allow anyone who isn't directly involved with the make into the room. A single recall or illness traced back to your product can severely damage or even destroy your business, so sanitation is no joke. And an unclean environment can have severe ripple effects throughout the artisan cheese world, especially if the cheese in question is a raw milk cheese; America is just beginning to get comfortable with the idea of eating raw milk cheeses — even of the well-aged variety — and any outbreak that can be traced back to raw milk is going to generate a reaction from the media that will be out of proportion to the facts and will focus excessively on the raw-milk angle; in reality, the vast majority of food poisoning and contamination cases trace back not to the original source material but to contamination during processing. Pasteurization won't do you much good if you then dump the milk into a vat that hasn't been sanitized, or run it through hoses that haven't been properly flushed:

Sanitation for Farmstead Dairies

$400, February 18-March 29, 2013 (Online)

Treatment of food-borne illness is no longer a realistic option. Today, prevention is the preferred method for maintaining human health. This priority is met by the creation of a sanitation program ensuring the continuance of good health. Manual cleaning and sanitation used by farmstead operations creates unique challenges that may be met through a proper understanding of the science of sanitation. Sanitation in large facilities also presents challenges: more employees are involved with the day-to-day operations, so that accountability becomes a key factor...As a small producer, you are less capable of surviving the kinds of lawsuits that can result from an outbreak of food-borne illness associated with your product. In addition, the negative publicity of such an incident would bring harm to the entire artisan industry just as it is emerging as a significant segment of the dairy industry.

During the time you spend working with this class, you will develop a comprehensive Standard Sanitation Operating Procedures paper, commonly known as an SSOP. SSOPs enhance Good Manufacturing Programs, and both are considered prerequisites for a Hazard Analysis Critical Control Point (HACCP) System. When sanitation programs are in place, HACCP can be more effective because it can concentrate on the hazards associated with the food or processing and not on the processing plant environment.

Check out the UofW site to learn more and register.