Tag Archives: inspections

Mitzi Baum, Stop Foodborne Illness
Food Safety Culture Club

Our Petition to USDA: The Time for Change Is Now

By Mitzi Baum
1 Comment
Mitzi Baum, Stop Foodborne Illness

On January 25, 2021 Stop Foodborne Illness (STOP), in collaboration with Center for Science in the Public Interest, Consumer Reports, Consumer Federation of America and five STOP constituent advocates filed a petition with USDA Food Safety Inspection Service (FSIS) to reform and modernize poultry inspections. The goal of these reforms is to reduce the incidence of Salmonella and Campylobacter contamination in raw poultry thus drastically decreasing foodborne illnesses due to these pathogens.

According to the CDC, in 2019, these two pathogens combined were responsible for more than 70% of foodborne illnesses in the United States. As Mike Taylor, former FDA Deputy Commissioner for Foods and Veterinary Medicine, shares in his
Op-Ed, the time for change is now as the current regulatory framework is inadequate and has not delivered the desired results of reducing Salmonella and Campylobacter outbreaks.

Today, the USDA’s mark of inspection is stamped on poultry, although birds may exceed the performance standards; there are no clear consequences for establishments that do not meet the current guidelines. Without science-based standards or penalties for non-compliance, the burden of this problem falls upon consumers.

At STOP, we share the voices of consumers whose lives have been altered due to preventable problems such as this. Our constituent advocates share their journeys through severe foodborne illness to share the WHY of food safety. Real people, real lives are impacted when we do not demand action. STOP board member, Amanda Craten, shares her son Noah’s story:

“My toddler suddenly came down with a fever and diarrhea, but it wasn’t until weeks later that I learned that his symptoms, which nearly killed him, were caused by a multi-drug resistant strain of Salmonella.

After being admitted to the hospital, his doctors found abscesses in the front of his brain caused by infection and they were creating pressure on his brain. He underwent surgery and weeks of antibiotic treatments.

My 18-month son was seriously injured and permanently disabled as a result of Salmonella-contaminated chicken.” – Amanda Craten.

Unfortunately, Noah’s story is not rare, which is why Amanda supports this petition for change and has provided a powerful video about Noah’s foodborne disease journey and his life now.

Because there are too many stories like Noah’s, STOP and its partner consumer advocacy organizations want to work with FSIS and industry to:

  1. Develop real benchmarks that focus on reduction of known, harmful pathogens in poultry
  2. Modernize standards to reflect current science
  3. Implement on-farm control measures
  4. Re-envision the standards to focus on the risk to public health

As a new administration begins, capitalizing on this opportunity to modernize poultry inspection that can benefit consumers and the food industry makes sense. STOP and its partners are hopeful that leadership at USDA/FSIS will take this opportunity to create consequential and relevant change. Ultimately, this transformation will reduce the incidence of foodborne illness due to contamination of poultry and increase consumer confidence in the USDA’s mark of inspection. Please comment on this petition.

Have you been impacted by foodborne illness? Tell STOP Foodborne Illness about it.

OSHA

OSHA Fines Smithfield Foods, JBS for Failing to Protect Workers from COVID-19

By Food Safety Tech Staff
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OSHA

Last week OSHA cited Smithfield Packaged Meats in Sioux Falls, South Dakota for failing to protect its workers from COVID-19 exposure. The federal agency issued a fine of $13,494 and cited a violation of failing to provide a violation-free environment following an inspection. More than 1200 workers for Smithfield Foods have contracted COVID-19 and four have died since April. The company, which produces 5% of the nation’s pork, has been under investigation since the early spring for its workplace conditions and the large coronavirus outbreak among employees. It has continued to defend itself against “misinformation”, with President and CEO Kenneth Sullivan going as far as submitting a letter to Senators Elizabeth Warren and Cory Booker at the end of June. Smithfield has 15 business days to pay the fine or contest the citation—and the company will reportedly contest the fine, as a company spokesperson called it “wholly without merit”.

During the September 17 Episode of the 2020 Food Safety Consortium Virtual Conference Series, experts will discuss COVID-19, worker safety and managing quality in the new normal | Register NowOSHA also slapped meat packer JBS with a proposed fine of $15,615, also for a “violation of the general duty clause for failing to provide a workplace free from recognized hazards that can cause death or serious harm”. Nearly 300 workers have reportedly contracted COVID-19, and seven employees died. JBS also has 15 days to comply with or contest the fine, which a company spokesperson said is “entirely without merit” and that OSHA was trying to enforce a standard not even in existence in March.

“Contrary to the allegations in the citation, the Greeley facility is in full compliance with all recommended guidance and hazard abatements. The facility has been audited and reviewed by multiple health professionals and government experts, including the CDC, local and state health departments, third-party epidemiologists, and the Department of Labor, National Institute for Occupational Safety and Health, who twice visited the plant during the citation period, and issued favorable reports on April 20 and May 8,” according to a statement by a JBS spokesperson. “The Greeley facility has only had 14 confirmed positives in the past three and half months, representing 0.4% of our Greeley workforce, despite an ongoing community outbreak. The facility has not had a positive case in nearly seven weeks, despite more than 1,730 positives in the county and more than 33,300 positive cases in the state during the same time period.”

Meanwhile Kim Cordova, president of the union that represents JBS workers, stated that the company penalty is simply a drop in the bucket and not severe enough. “A $15,000 ‘penalty’ from OSHA is nothing to a large company like JBS. In fact, it only incentivizes the company to continue endangering its employees. The government has officially failed our members, the more than 3,000 workers at JBS Greeley, who have protected the food supply chain while our communities quarantined during the pandemic. It is immoral and unethical, but in the current Administration, unfortunately not illegal, that OSHA waited seven months to investigate the unsafe working conditions that led to this deadly outbreak. Because of this failure, JBS Greeley is the site of the most meat processing plant worker deaths in the nation due to Covid-19.”

Summer of 2020: Hot Topics Include FDA Inspections, Records Retention, and New Technology Era

By Food Safety Tech Staff
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10

Is Food-Grade always Food-Safe?

9

Important Restaurant Food Storage Safety Tips You Need to Know

8

How a History of Slow Technology Adoption Across Food Supply Chains Nearly Broke Us

7

FDA Unveils Blueprint for New Era of Smarter Food Safety

6

FDA, CDC Investigating Multistate Cyclospora Outbreak Involving Bagged Salads

5

COVID-19 Leads Food Companies and Meat Processors to Explore AI and Robotics, Emphasize Sanitation, and Work from Home

4

FDA Announces Inspections Will Resume…Sort Of

3

Sustainability Strategies for the Food Industry

2

Top Three Visibility Challenges in Today’s Food Supply Chain

1

The COVID-19 Record Retention Conundrum

FDA

FDA on COVID-19 Food Safety Checklist: This is Not a Regulatory Requirement or Enforcement Tool

By Maria Fontanazza
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FDA

In mid-August, FDA and OSHA released a checklist to help food companies that were going through operational changes as a result of the COVID-19 pandemic. Specifically, the “Employee Health and Food Safety Checklist for Human and Animal Food Operations During the COVID-19 Pandemic” document reviews employee health and social distancing (how to deal with employee exposure and testing, the arrangement of work environments, especially considering work breaks and close operations), and food safety and HACCP plans—including suppliers and incoming ingredients—cGMPs, and other operational alterations due to COVID-19.

Today FDA held an “FDA COVID-19 Update for Food Operations Stakeholders” in collaboration with CDC and OSHA to further discuss the checklist, which targets owners, operators or agents in charge of a food operation. The purpose is to help the user assess operations during the COVID-19 pandemic, particularly operations that have restarted after a facility shutdown. Following the initial remarks, it was clear the FDA wanted to emphasize that the food safety checklist is intended to serve as a resource document, not a new guidance document or a new regulation. What was originally envisioned to be a one- to two-page checklist became a 16-page checklist that should be used in conjunction with additional information provided by FDA, CDC and OSHA, said Jenny Scott, senior advisor, office of food safety at CFSAN.

Scott reviewed the outline of the checklist, touching on employee health practices to help minimize the spread of COVID-19 (from basic handwashing practices to deadline with sick and exposed workers), employee testing and potential changes related to personnel requirements (i.e., if you are putting new people into new roles, you must consider whether more training is required), and the cGMP requirements. Among the key questions related to sanitation that Scott advised one must ask include: Are necessary cleaning, sanitizing and disinfecting supplies available? Are changes needed for cleaning, sanitizing and disinfecting procedures for certain areas or the frequency of conducting the procedures? Do the changes result in the need for updating instructions or training workers?

As the understanding of COVID-19 and how it spreads is evolving, Scott stressed that industry should frequently check FDA, CDC and OSHA websites for updates.

(Noteworthy link from CDC: Testing Strategy for Coronavirus (COVID‐19) in High‐Density Critical Infrastructure Workplaces after a COVID‐19 Case is Identified)

Update on FDA Inspections

Michael Rogers, assistant commissioner for human and animal food operations, ORA, FDA also stressed the fact that the food safety checklist is not a new regulatory requirement, commenting that there has been “some anxiety associated” with this misperception. “This is simply an educational tool,” Rogers said. “We recognize that every firm is different, and the checklist should be information to consider…This is not an enforcement tool.” He added that the FDA’s approach during inspections will be collaborative and that the agency will not be holding firms to the specifics of the checklist. During the pandemic, the agency has been conducting mission critical inspections. FDA has also started domestic inspections in certain areas and will be preannouncing inspections as it moves forward, and it continues to assess the situation abroad to determine when foreign inspections can resume.

Coronavirus, COVID-19

China Stops Poultry Imports From Tyson Foods Due to COVID-19 Concerns, Clamping Down on Inspections

By Food Safety Tech Staff
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Coronavirus, COVID-19

On Sunday China’s General Administration of Customs announced that it would be suspending imported shipments of poultry from a Tyson Foods plant based in Springdale, Arkansas. The suspension is reportedly due to an outbreak of coronavirus cases at the facility.

On Friday Tyson Foods announced the results of COVID-19 testing conducted at its facilities in northwestern Arkansas (Benton and Washington counties): 3,748 employees were tested; 481 tested positive, and 95% were asymptomatic.

“The results across our Northwest Arkansas facilities, and the country more broadly, reflect how much is still unknown about this virus, which is why Tyson is committed to providing information to our local health officials and enhanced education to our team members,” said Tom Brower, senior vice president of health and safety for Tyson Foods stated in a company press release. “Through our inclusive approach to large-scale testing, we are finding that a very high level of team members who test positive do not show symptoms. Identifying asymptomatic cases helps the community, since other testing is often limited to people who feel unwell.”

Meanwhile, it has also been reported that officials in China want the inspection process of overseas shipments ramped up, as they suspect that COVID-19 could be present on imported frozen food products.

Over the weekend PepsiCo’s Beijing operations were suspended following confirmed coronavirus cases at its chips production facility.

Last week new cases of the coronavirus were reported in Beijing, leading to concerns of a resurgence of the virus. Some new cases have been linked to the Xinfadi Market, a wholesale food market.

Shane Morris, RiskLimiter, Gleason Technology
Retail Food Safety Forum

Modern Technology’s Approach to Food Safety

By Shane Morris
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Shane Morris, RiskLimiter, Gleason Technology

Many food retailers are dependent on outdated methods of recording product food temperature that include pen, paper and trust given to employees to remember to complete inspections. Unfortunately, this style of inspection completion can be an outlet for foodborne Illness outbreaks. As technologies advance to offer real-time reporting, managing such vital inspections and reports has never been so simple while drastically reducing risk and increasing consumer safety.

Food service management should be asking the following questions on a daily basis:

  • What food items passed & failed the cooling/cooking process?
  • Why did these items fail and what is the monetary value of product loss?
  • Have safety & operational checklist logs been completed on time?
  • What corrective actions were issued?
  • Have temperature-controlled cases failed within the last 24 hours?

With recent breakthroughs in food safety technology, the answers to the above questions can be found in your email inbox, online dashboard or mobile application. There are technologies available that give food service providers the ability to efficiently track and manage their food safety efforts by digitizing any type of food safety, quality assurance and sanitation inspections. One such technology uses a dual infrared/probe Bluetooth thermometer and real-time temperature sensors to help complete food safety temperature checks as well as bringing automation to cooling, cooking, and “time as temp” logs. This kind of technology can be integrated into food safety and risk management tools such as sensor monitoring or location-driven inspection technology.

This proprietary Bluetooth thermometer uses a dual infrared/probe and real-time temperature sensors. Image courtesy of RiskLimiter.

Sufficient inspection software is not just a format for checklist completion. Software developed for the food service industry is behavioral based, meaning the software will guide inspectors to their next question and corrective action; or it automates the processes all together. This includes reminding inspectors when inspections are due in addition to providing snap shots to management on the status of said inspections with the ability to easily pull all data from the cloud.

Automated Logs for Cooking, Cooling and ‘Time as Temp’

Before taking a closer look at how new technology is shaping cooling logs, cooking logs, and time as a public health control; the following are a few terms to remember:

  • Cooling & Cooking Logs: Recording of food product temperatures during cooking & cooling cycles that meet both time and temperature constraints outlined by the FDA.
  • Time as a Public Health Control: Food product whose holding compliance is measured not by temperature but by time spent in the range of 41° F – 135° F after either being cooled below 41° F or heated above 135° F, as outlined by the FDA.
  • Strategy: What is being done with the food product? Is it being cooked, cooled or held for Time as a Public Health Control?
  • Phase: Time and/or temperature constraints set within the strategy. For example, cooling product from 135° F to 70° F within two hours or cooking to 165° F before being served.

As one of the most groundbreaking forms of food safety inspections, automated cooling and cooking logs create the ability to customize strategies for such processes. Cooling and cooking logs are an important aspect of food safety for their ability to complete the product lifecycle that can often times be overlooked. Such logs also help to ensure food product is cooked to proper temperatures before it is served to customers. Cooling log strategies look for product to be cooled from 135° F to 70° F within two hours and from 70° F to 41° F within four hours. Cooking logs are built in similar fashion but may vary on the type of product.

Proactive technology allows food service personnel to automate the cooling and cooking process with sensors that record and save product temperatures during cooking and cooling strategies. Once temperature thresholds are succeeded or anticipated to be missed, customized alerts can notify employees that the food is either ready to be served or that action is needed to avoid product loss.

For example, cooling a batch of rotisserie chickens would typically require an employee to manually check the product temperature every 30 minutes to ensure the rotisserie chickens are being cooled properly. With new technology, this same employee can insert a food-grade sensor probe into one or more of the chickens and walk away. The employee can reference a mobile application and real-time push notifications to ensure the chickens are cooling from 135° F to 70° F within two hours and from 70° F to 41° F within four hours. If the software’s algorithms predict that the rotisserie chickens will not meet the conditions set in the phase, proactive push notifications will be sent to the employee for specific action to ensure proper cooling, which avoids product loss and consumer claims related to foodborne illness. Using this method also allows for overnight cooling logs in addition to saving labor hours, all while eliminating paper.

As demand for increased food safety practices continues to climb, so will the capabilities of behavioral based inspection technology. Equipped with industry leading software engineers along with dual purpose customer support and onboarding services, this space will expand on its software and hardware capabilities to replace all outdated methods of inspection processes.

Susanne Kuehne, Decernis
Food Fraud Quick Bites

Some Very Fishy Fish

By Susanne Kuehne
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Susanne Kuehne, Decernis
Tuna, food fraud
Find records of fraud such as those discussed in this column and more in the Food Fraud Database.
Image credit: Susanne Kuehne.

The coronavirus lockdown has halted fishing operations in most Indian harbors, and now stale fish and shellfish is finding its way to the consumer. In India, 50 tons of stale and spoiled tuna fish and prawns, no longer fit for human consumption, have been seized and destroyed after inspections by the Food Safety Department. These violations can carry fines and jail sentences.

Resource

  1. The New Indian Express. (April 11, 2020). “Stale tuna fish, prawns flood markets”.
FDA

FDA to Conduct Remote Importer FSVP Inspections, Extends Comment Period for Lab Accreditation Proposed Rule

By Food Safety Tech Staff
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FDA

Today the FDA announced that it will begin requesting electronic records related to import records required under FSVP for Importers of Food for Humans and Animals. The agency is moving to remote inspections as a result of the COVID-19 pandemic. FDA stated that in “rare” instances it will onsite FSVP inspections—these situations include outbreaks.

“The FDA will immediately begin conducting a limited number of remote inspections, prioritizing the inspections of FSVP importers of food from foreign suppliers whose onsite food facility or farm inspections have been postponed due to COVID-19. The Agency is also planning to continue to conduct previously assigned routine and follow-up inspections remotely during this time. Importers subject to the remote inspections will be contacted by an FDA investigator who will explain the process for the remote inspection and make written requests for records.” – CFSAN Constituent Update

FDA has also extended the comment period for the Laboratory Accreditation Program Proposed Rule from April 6, 2020 to July 6, 2020.

Byron Reid, Bayer Digital Pest Management
Bug Bytes

Ever Drink a Dissolved Mouse?

By Byron Reid
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Byron Reid, Bayer Digital Pest Management

I know, it’s a disgusting, lazy attention-grabbing image, but if you’ve stayed with me this far it must have worked. Sadly, the story is true; it was back in the 1980s the first time that I heard of how a mouse in a bottling plant got stuck inside one of the empties ready to go onto the filling line. Unnoticed, this mouse was immersed in the beverage, was then sealed in when the bottle cap was applied, and then drowned while the bottle was packaged and palletized. While the product moved through distribution to retail, its carcass slowly dissolved and went unnoticed until an unsuspecting customer … well, you can imagine how that story ended.

After recounting this story recently, imagine my surprise to learn this is still happening today! Maybe three years ago, The Verge published a “A brief history of rodents in soda containers” and, in the present age of social media, it will surprise no one to see the video filmed by someone who spotted the mouse in their soda bottle! No surprise, there’s more than one filming of a mouse in a sealed Coca Cola bottle, the horror continues.

Let’s not pretend this is only a problem with fizzy drinks industry, every food manufacturing concern faces the risk of inadvertent contamination of their production from rodents; if not the whole animal itself, then it’s urination on raw commodity, or its fecal pellets falling into a mixer, or its hairs falling off in packaging. No wonder a well-designed and faithfully serviced pest management program and proper IPM inspections are necessary for every facility in the industry. The good news is there are digital rodent monitoring systems that can alert pest managers of a rodent capture inside a facility and rodent activity / pressure outside so they can act quickly. Perhaps the most valuable impact of this technology is that it helps automate trap checking that consumes as much as 75% of the service time. Now, that precious time can be reallocated to deeper, proactive IPM inspections to help head off infestations before they happen and root cause analysis and corrective actions if captures occur.

FDA

FDA Releases Supplemental Draft Guidance for Intentional Adulteration Rule

By Food Safety Tech Staff
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FDA

Read the series: Lessons Learned from Intentional Adulteration Vulnerability AssessmentsThis week FDA issued a supplemental draft guidance to aid in compliance with the FSMA Intentional Adulteration Rule. The draft, “Mitigation Strategies to Protect Food Against Intentional Adulteration”, includes chapters that address food defense corrective actions and verification, reanalysis and recordkeeping. It also includes appendices on FDA’s Mitigation Strategies Database, along with how business can assess their status as a small or very small business.

This is the third and final installment of the draft guidance for the IA rule.

The FDA is still on schedule to begin routine intentional adulteration inspections next month.