HACCP CLASS FORMING

Many produce firms have adopted Hazard Analysis Critical Control Point systems, only to find that when they are audited, there are major deficiencies and non-conformances.

We are offering a HACCP class that addresses the major issues in developing and implementing produce HACCP plans. This course will provide you with the following:

One of the hallmarks of protecting the fresh produce supply is a concept known as “buyer-driven” food safety controls. In the absence of regulations, the produce industry has been working under private standards drafted by the major buyers of produce, meaning the large retailers-the major supermarket chains. While the need to satisfy the retailer that

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FDA once again on the basis of detecting a Listeria contaminated product, finds insanitary conditions at a producer, this time at Henrys Farm Inc. of Woodford, VA. It would be much better for everyone if FDA had found these conditions beforehand. These repeated exercises by FDA should be a warning to the

Bill Marler, arguably the leading legal mind in food safety today, is not pulling any punches when he points out the deficiencies at Jensen Farms.

www.marlerblog.com/lawyer-oped/should-brothers-ryan-and-eric-jensen-face-criminal-charges-will-producers-of-listeria-tainted-cantal/

The shocking truth is that the old ways of doing things in the produce industry must quickly come to an end. We cannot continue to hide from the truth.

Nothing affects everyday people every day more than the food they eat. So stories about food generate lots of interest. Of course, we all want our meals to be safe, and the industry takes precautions to try to ensure that happens, but in produce safety, there are a lot of misunderstandings and wrong things being

As we trudge along in food safety at the farm level, the sense of desperation is obvious, but there is hope and movement forward. 

Not only is the produce industry reeling from the recent food safety disasters in its products, the pressure is on in the labor market and on the economic front. Growers and packers of

Lessons Learned From Foodborne Illness Outbreaks

Part 2.  

Listeria Outbreak in Cantaloupes

 “They probably look at themselves as victims too, but as between the person who bought the cantaloupe in the grocery store, who is more of the victim? And does a grocery store have an obligation to its consumer to not sell them products

Part 1

Outbreaks in fresh produce, while tragic for victims, nevertheless can have a positive outcome if we can learn how to better prevent them, or at least reduce their occurrence. This four part series will discuss the current produce outbreaks in cantaloupes, cucumbers, celery and strawberries and analyze the information that is known, with

Environ Health Associated investigated the efficacy of a product known as electrolyzed water on reducing hazards in salad greens in colaboration with ProtonLabs and the University of Washington. The findings have been published in the Journal of Food Science. Our study found that when used on  experimentally contaminated leafy greens an electrolyzed water wash treatment provided a reduction to safe levels in about a minute and complete destruction of all pathogens to undetectable levels after 3 minutes. This technology developed by Protonlabs in Japan has the power to transform the safety of leafy greens. Unfortunately less effective technology developed in Russia has been heavily marketed already in the US, while the Japanese technology is just becoming well known. Environ Health Associates believes this study will open doors for Proton’s Japanese technology that were previously closed to the Russian technology.

What makes the Japanese technology an improvement on the Russian technology is the robust hardware, advanced electronics, and stable chemistry provided by the maunfacture. Environ Health Associates endorses ProtonLabs’ technology. ProtonLabs is the only company offering an effective stabilized electrolyzed water product that can be bottled with shelf life at 2 years under normal storage conditions.

The study showed that an ordinary washing step with electrolyzed water provides an excellent reduction in pathogens and a safe alternative to other treatments. Electrolyzed water resolves to its elemental components with no residue in the environment. The active ingredient, hypochlorous acid (HOCL) is accepted as GRAS by FDA and can be applied to all types of edible foods, including organically grown vegetables.  


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