November 23rd, 2022 by Jim Miller
Foodborne Illness Per Michael Cramer, "Nothing like having a food illness to make you a zealot to prevent others from getting ill. As food manufacturers and food safety personnel we need to be aware of the human consequences of poor facility conditions, GMP non-conformance and ineffective sanitation. Some of the symptoms of foodborne illness are provided in Cramer’s Corner Chapter 3 Slide 5, but more detail is provided in Chapter... Read the rest of this entry »
November 23rd, 2022 by Jim Miller
Beneficial, Spoilage, and Pathogenic Organisms Per Michael Cramer, "As food safety and quality professionals, we often think of microorganisms in negative terms. And those that can spoil food or cause foodborne illness do create their share of challenges for us in the food industry. However, we have to also recognize that there are many different types of organisms in the environment. Some are innocuous, meaning they are not harmful or... Read the rest of this entry »
November 23rd, 2022 by Jim Miller
Bacterial Differentiation Per Michael Cramer, "Bacterial differentiation is a means of identifying various types of bacteria associated with food ingredients and the manufacturing environment. Primary methods for bacterial differentiation include; Bacteria Shape, Gram Staining, Spore Formation and Nutrient Metabolism. Bacterial differentiation is briefly explained in the slide below and in greater detail in Chapter 3 of the book Food Plant Sanitation, entitled “Microorganisms of Food Manufacturing Concern”. This is important... Read the rest of this entry »
October 1st, 2022 by Jim Miller
Bacteria Explained Per Michael Cramer, "While I am not a degreed microbiologist, I’ve had the opportunity to work with some of the finest microbiological experts through my career and this has helped me understand the connection between sanitary design, sanitation and GMP’s over the length of the production period. If you are working in a food manufacturing environment, you may be wondering if microorganisms might not only be introduced to... Read the rest of this entry »
October 1st, 2022 by Jim Miller
Microorganisms in the Food Industry Per Michael Cramer, "We want to now identify one of the potential hazards faced by food manufacturers. Microorganisms in the food industry can be innocuous, beneficial or harmful and it’s important to know the difference for your food safety and sanitation program needs. When I was still relatively new to the industry, I worked with one of the processed meat facilities that made hotdogs, sliced... Read the rest of this entry »
October 1st, 2022 by Jim Miller
Recall Per Michael Cramer, "We want to continue to be focused on “prevention” to assure the safety of our products, as opposed to having to react. However, there will be times in our career where we will have to react to a test result, a consumer complaint or regulatory control action. This may require pulling product back from customers and consumers. RECALL; the mere mention of the word often causes... Read the rest of this entry »
October 1st, 2022 by Jim Miller
USDA Inspections Per Michael Cramer, "USDA inspected establishments have Food Safety Inspection Service (FSIS) Inspection personnel assigned to their facilities. Typically, the first shift inspector is referred to the Inspector-In-Charge, or IIC. Because they may be responsible for more than one establishment, their time in the plant is often limited to tasks they receive through the Public Health Information System (PHIS). Inspection personnel have authority to issue a Non-compliance Report... Read the rest of this entry »
October 1st, 2022 by Jim Miller
FDA Inspections Per Michael Cramer, "It’s a beautiful, sunny day outside and the plant is running well. You’re sitting in your office or in a meeting with your FSQA team, when you get a call from the receptionist informing you that there is a FDA inspector at the front and wants to conduct an audit of the facility. What do you do, what are their rights to inspect and how... Read the rest of this entry »
October 1st, 2022 by Jim Miller
Food Safety Modernization Act Per Michael Cramer, "In 2011 the Food Safety Modernization Act (FSMA) was signed into law with final implementation in 2015. This law was the most significant piece of food safety legislation since passage of the Pure Food, Drug and Cosmetic Act, and was enacted in part due to a massive peanut butter recall in 2009. In brief, FSMA provides expectations for FDA regulated food facilities with... Read the rest of this entry »
October 1st, 2022 by Jim Miller
Sanitation Performance Standards Per Michael Cramer, "You have completed the cleaning, inspection and sanitizing procedures for your direct contact surfaces in your USDA establishment, so now you’re done with sanitation for the day, correct? That would be incorrect! You still have to maintain sanitary conditions during operations to prevent contamination of direct contact surfaces, ingredients or food. FSIS Directive 5000.1, Sanitation Performance Standards, provides the establishment with requirements for inside... Read the rest of this entry »
