begins Listeria testing of U.S. poultry products
Souce from : meatingplace.com
Mexican government recently established a Listeria testing procedure for "hamburgers,
nuggets, cold cuts, or any other prepared chicken and turkey product ready for
human consumption," according to a Global Agriculture Information Network
(GAIN) Report released by USDA's Foreign Agricultural Service. The testing procedure
will take 4 to 12 working days, but shipments will be permitted to enter the country
prior to receipt of the final test results. According to the report, exporters
should plan on this procedure being in place indefinitely.
A food safety Q&A
Clemson Extension Agent
If I forget to follow some of the basic food safety rules, won't heating or reheating
foods kill foodborne bacteria?
To be safe, always follow "The Four Cs of Food Safety" when preparing,
serving and cooking foods. Proper heating and reheating will kill foodborne bacteria.
However, some foodborne bacteria produce poisons or toxins that are not destroyed
by high cooking temperatures if the food is left out at room temperature for an
extended period of time. An example is the foodborne bacteria Staphylococcus.
This bacterium produces a toxin that can develop in cooked foods that sit out
at room temperature for more than two hours.
One of the food safety rules is to wash hands in hot, soapy water. Does hot water
Hot water that is comfortable for washing hands is not hot enough to kill bacteria.
The body oils on your hands hold soils and bacteria, so hot or warm, soapy water
is more effective than cold, soapy water at removing those oily soils and the
bacteria in them.
Why is it unsafe to marinate foods at room temperature? Doesn't the acid in the
marinade kill any bacteria that might be present?
Bacteria grow rapidly at room temperature, so for food safety purposes food should
always be refrigerated while marinating. (Refrigeration slows bacterial growth.)
Marinade that has been used on raw meat, poultry and seafood contains raw juices.
These juices may contain bacteria that, if eaten, could make you sick. The acid
in marinade doesn't kill bacteria, it merely slows or stops bacterial growth.
Why shouldn't I taste a sample of cookie dough before baking it?
Foods containing raw eggs, such as homemade ice cream, cake batter, mayonnaise
and eggnog, carry a salmonella risk, but their commercial counterparts don't.
Commercial products are made with pasteurized eggs -- that is, eggs that have
been heated sufficiently to kill bacteria -- and also may contain an acidifying
agent that kills the bacteria. Commercial preparations of cookie dough are not
a food hazard. If you want to sample homemade dough or batter or eat other foods
with raw-egg-containing products, consider substituting pasteurized eggs for raw
eggs. Pasteurized eggs are usually sold in the grocer's refrigerated dairy case.
What is the proper temperature for your refrigerator?
Refrigerators should stay at 41 F (5 C) or lower. A temperature of 41 F (5 C)
or lower is important because it slows the growth of most bacteria. The temperature
won't kill the bacteria, but it will keep it from multiplying, and the fewer there
are, the less likely you are to get sick from them. Freezing at zero F (minus
18 C) or lower stops bacterial growth (although it won't kill all bacteria already
can I clean my hands when water is not available, such as when traveling or picnicking
away from home?
A: You can use disposable wipes or a hand gel sanitizer. You
use the gel without water. The alcohol in the gel kills the germs on your hands.
You can find disposable wipes and hand gel sanitizers in most supermarkets and
drugstores. Clemson Extension Agent Bob Guinn can be reached at 470-3655 or by
e-mail at rguinn@Clemson.edu
Eggs Thoroughly to Prevent Salmonella: CDC
Thu January 2, 2003 01:54 PM
By Merritt McKinney
NEW YORK (Reuters Health) - Much more needs to be
done to prevent a type of salmonella infection that is most often caused by eating
raw or undercooked eggs, according to a report from the Centers for Disease Control
and Prevention (CDC).
of this type of salmonella, known as serotype enteritidis, dropped during the
second half of the 1990s, but they remained steady from 1999 through 2001, according
to the Atlanta, Georgia-based agency.
In the CDC's weekly report, a team led
by Dr. Padmini Srikantiah and her colleagues describe two series of outbreaks
of salmonella that occurred in 2001. One outbreak at several South Carolina prisons
was traced to a tuna salad that contained eggs that were reportedly hard-boiled.
Another outbreak in North Carolina was also linked to eggs.
Efforts to keep
eggs safe need to be expanded "from the farm all the way to the table,"
Srikantiah told Reuters Health in an interview.
The first-line defense against
salmonella is egg control programs in farms, Srikantiah said. Such programs, she
explained, should include salmonella screening in hen houses. If salmonella is
detected, these eggs can be pasteurized to make sure that they will not make anyone
sick, she said.
Several egg control programs were put in place in the Northeastern
US during the early 1990s, which may have contributed to a drop in human cases
of salmonella in the region, according to the report.
Egg control programs
are voluntary and there is no way for grocery shoppers to know if their eggs were
produced on a participating farm. However, the CDC's Srikantiah said that the
public can take several steps to prevent salmonella infections.
of raw and undercooked eggs should be avoided," Srikantiah said. The risk
of eating eggs that have not been thoroughly cooked is greatest for the very young
and very old, as well as people with weakened immune systems, she said. The CDC
recommends cooking eggs until both the white and the yolk are firm. Be sure to
eat eggs promptly after cooking, the CDC advises.
For recipes that call for
raw or undercooked eggs and for people who like their eggs a little on the runny
side, there are safe options. Besides egg products that have been pasteurized,
whole eggs that have been pasteurized to kill bacteria while still in the shell
are now available at supermarkets, according to Srikantiah.
Other ways to reduce
the risk of salmonella infection, according to the CDC expert, include washing
hands, utensils and kitchen surfaces with soap and water after handling raw eggs.
Srikantiah added that eggs should be stored at or below 45 degrees Fahrenheit
at all times.
Salmonella enteritidis infects the gastrointestinal system, leading
to cramps, nausea, vomiting, diarrhea and fever. Most people recover on their
own, but in rare cases, salmonella infection can cause serious, occasionally fatal,
SOURCE: Morbidity and Mortality Weekly Report 2003;51:1149-1152.
Safety General News
USDA seeking comment on branding, marketing claims rule
1/3. Food of the Future:
Healthier, Safer ... Tastier
1/3. Cook Eggs Thoroughly to Prevent Salmonella:
1/3. Salmonella outbreak didn't begin at Young's
1/3. Ireland organises
food safety alliance
1/3. Guinn: A food safety Q&A
1/3. ALCOHOL FOR
HAND HYGIENE: NEW COMPARATIVE STUDIES ADD TO THE
1/3. SALMONELLA EGG BACTERIA
ON THE RISE IN US SOUTHEAST
1/2. Web sites, fines foster safe dining
E COLI GIRL'S FAMILY RAISE FUNDS Jan 2 2003
1/2. Alliance targets food safety
1/2. Food Industry Wins Label Fight
1/2. ILLNESSES LINKED TO
CLARK COUNTY, OHIO, DAIRY HIT 38
1/1. Mexico begins Listeria testing of U.S.
poultry products -
1/1. UK: Government denies trying to bury GM crop report
New Web site provides comprehensive online science source
Laboratory Supervisor N272
BS Food Science or related + 2years. Supervise Laboratory personnel in microbiology
and chemical testing of raw materials, finished products and plant sanitation
samples. Plant produces frozen foods. Audit experience with HACCP,SSOP,TQC,MIR,QMS
and SPC to make sure plant is conforming to standards. Interact with operations
on non-compliant materials to resolve issues. Involved with packaging weight control
and recipe procedures in operations. Involved with regulatory, safety and quality
issues including interface with USDA inspectors.
Salary to $60,000
BS Food Science or related + internship.
Plant quality position doing microbiology and chemical testing of raw materials,
finished products and plant sanitation samples. Plant produces frozen foods. Audit
experience with HACCP,SSOP,TQC,MIR,QMS and SPC to make sure plant is conforming
to standards. Interact with operations on non-compliant materials to resolve issues.
Involved with packaging weight control and recipe procedures in operations. Involved
with regualtory safety and quality issues including interface with USDA inspectors.
Strong analytical, computer and interpersonal skills necessary.
Salary to $40,000
Supervisor N 269
BS + 4-5 years experience in food production
setting is required. Must have previous experience with CIP systems. also should
be knowledgeable in GMPs, SSOPs, and HACCP. Position is in large frozen food facility.
Individual will be responsible for 40 hourlies on third shift sanitation. Reports
to 3rd shift manager.
Salary to $55K + bonus.
Food Technologist R270
BS Food Science, Microbiology
or related + 1 year experience. Entry level position. Will perform laboratory
analysis on incoming ingredients and finished products. Includes Microbiological,
physical and chemical testing, in-plant surveys and overseeing sanitation operations.
Responsible for overseeing the activities of Laboratory Technicians and working
with operations personnel providing technical advice/support regarding product
safety and quality. Ability to troubleshoot, interpret results and make recommendations.
Room for advancement. Background with soup, sauces, beverages, gravies ideal.
Will pay relocation, typical benefit package. Mostly first shift, might have to
help on other shifts if problem arises.
Manager Maintenance & Engineering R268
Engineering, MBA (preferred) + 10-15 years experience. Direct all Maintenance
& Engineering and supervise the overall processes of Engineering, Maintenance
and Power Departments. Oversee the Maintenance, repair and installation of capital
improvements including manufacturing equipment, power house/utility equipment
and other company equipment. Determines the needs and processes for authorizing
requisitioning of parts, supplies and materials required for the successful continued
operation of Plant equipment. Reports to the Plant Manager. (If no MBA, will need
to pursue degree.) Oversee 165 hourly, 12 salaried Maintenance & 11 Engineering
Salary to $90,000 + Bonus
Development Engineer N267
PhD Chemical Engineering plus 3-7
years experience in laboratory and pilot scale process development of chemical
or biochemical processes, including transfer to manufacturing. Knowledge of one
or more of the following process is preferred: distillation, liquid/liquid extraction,
liquid/solid extraction, spray drying, fluid bed drying, filtration, centrifugation,
adsorption, instrumentation and process control, capital/operating cost estimation,
mathematical modeling, CHEMCAD or equivalent process simulation software. MUST
have background in flavors or food ingredients. Individual will be responsible
for scaling up new processed flavors. Major responsibilities include working with
flavorists in developing and scaling up new flavors, maintaining the pilot plant,
and carrying new flavor production from bench through the pilot plant and into
Salary to $80,000
Individual must have a BS degree in a scientific
field plus 3 years experience in savory flavor applications or savory food product
development. Individual will create savory products such as sauces, gravies, and
snacks to test or showcase savory flavors. Will work closely with flavor chemists
and marketing to determine best flavor/product combination. Individual will work
closely with customers.
Salary to $45,000
Individual must have a BS in Food Science, Biology
or related plus 4-6 years experience in food plant quality control. MUST have
previous experience with external auditing. Strong knowledge of GMP's, HACCP,
and sanitation. Position is with a large contract laboratory offering auditing
services to the food industry. Individual will be auditing food plants throughout
the Pacific NW. Extensive travel (50%+). Company provides home office. Individual
can live in WA,OR,ID or MT.
Salary to $55,000
Project Engineer - Process N264
BS Chemical Engineering or other
engineering discipline with 7-10 years experience in food plant process engineering,
experience creating project teams and the ability to delegate and accomplish tasks
through others. This is a corporate position with multi-plant responsibility.
Individual will develop process/batching/CIP design and installation plans and
processing and equipment and piping specifications; evaluate existing processing
installations to upgrade/improve performance; develop major projects from conception
to finished construction and installation; develop processing/receiving capital
budget for various plants and provide consulting services to plant engineering
department. Travel approximately 40%.
Salary $80,000 to $90,000
Control Manager J01
Individual MUST have at least 3 years
experience in quality control in a bakery plant environment. Strong supervisory
skills desired. Large plant experience a plus. Cookie/cracker experience a plus.
HACCP, GMP, sanitation, audit skills desirable. Individual will be responsible
for total product quality over three shifts in a large baking plant.
Individual MUST have at least 5 years experience
in maintenance in a bakery environment. Strong supervisory skills desired. Large
plant experience a plus. Cookie/cracker experience a plus. Individual will be
responsible for total maintenance over three shifts in a large plant.
Systems Manager R238
Candidate will follow broadly based guidelines
and make decisions with minimal direction in managing Floor Auditors, Quality
Supervisors, Formula and Procedures Clerk and the HACCP/SSOP Manager. Required
to make timely written and/or oral reports on significant issues as they arise.
Interact with a wide variety of departments, locally and throughout corporation,
personnel at many levels, USDA and vendors. Responsible for the reviews and dispositions
of on hold batches or raw materials and provides solutions as needed. Schedules
weekly schedules, employee evaluations and provides training and development programs.
Pluses would be completion of Better Process Control School, Thermal Processing,
HACCP Certification, lab & manager experience, and knowledge of plant operations.
Proficient in computers including MS Office, Lotus Notes, AS/400 and statistical
Salary to mid $70's
1 - NMR Spectroscopist N259
Requirements: MS in Chemistry
plus experience in operating and maintaining NMR systems, knowledge of FTIR and
GC/MS instrumentation. Must be able to demonstrate capability of NMR, IR and MS
Responsibilities: Individual will be responsible for
conducting authentication analysis on natural flavor ingredients using isotope
NMR techniques, planning and executing NMR and FTIR experiments and developing,
maintaining, and managing NMR and IR databases.
Salary to $55K
Scientist 1 - Volatile Analysis Chemist N 260
MS in Chemistry or Food Science plus 2 years experience in operating and maintaining
GC and GC/MS. Must have strong skills in GC/MS data processing and mass spectrum
Responsibilities: Individual will assist in conducting flavor
research. Specific responsibilities are planning and executing experiments, performing
sample preparations, conducting data processing/interpretation, operating and
maintaining analytical instrumentation, performing instrumental analysis: GC and
GC/MS, troubleshoot and repair lab instruments, maintaining log notebooks for
instrumentation, updating and maintaining instrument software.
Salary to $55K
Developmental Chef N258
Requirements: AA Culinary
Arts required, BS Science preferred plus 3-5 years experience in recipe formulation
and flavor testing. combination of foodservice and industrial experience is ideal.
Individual will: 1) perform various culinary projects in support of flavor applications,
2) develop concepts to highlight company's flavors, 3) participate in ideation
sessions, and 4) attend, assist and conduct customer presentations.
Requirements: BS Food Science or related plus 3 or more
years experience in product development. Individual should have worked in developing
canned soups. Retort experience is a strong plus.
Duties: Individual will be
responsible for development of new products and modification of existing products
in the soup division of a major food company.
Salary to $69K
Requirements: BS Food Science or related
plus 3 or more years experience in product development. Individual should have
worked in developing baby food. Retort experience is a strong plus.
Individual will be responsible for development of new products and modification
of existing products in the baby food division of a major food company.
Requirements: BS or MS in Food Science or related field
plus 2-5 years product development experience involving use of starches and hydrocolloids.
Frozen food experience a big plus. MUST be a strong team player.
will work in an international frozen food development team as the "hydrocolloid
specialist" providing food science knowledge and experience in support of
the team's objectives from concept through commercialization. Will design trials
to evaluate equipment and product performance. will conduct pilot plant and production
Salary to $65K
Food Technologist N242
Requirements: BS Food Science or related
plus 5 or more years experience in product development. Individual should have
worked in developing one of more of the following products: pasta sauce, pizza
sauce, barbeque sauce, salad dressing. Individual with 10 or more years of experience
may qualify for a more Senior position.
Duties: Individual will be responsible
for development of new products and modification of existing products in the sauce
and dressing division of a major food producer.
Salary $54K - $78K
BS Food Science or related + 3 years exp
supervisors for their manufacturing plant, for second or third shift. These candidates
will be on a fast track to move up in the operations department of the Fortune
100 company. Successful candidate will have experience in a food manufacturing
plant for 3 years. Some supervision will be helpful. Familiarization with thermal
processing, canning, jar packing and high speed packaging a real plus. Need to
hire now!! This is a union plant.
if you are interesting
this job opening, visit the following website.
water and Food Safety
from UC Davis (UCgaps) - http://ucgaps.ucdavis.edu (Trevor V. Suslow, Ph.D.)
here to see the slides (PDF file)
Safety and Sanitation for Fruit Packers workshop
from PSU Food Safety website - http://foodsafety.cas.psu.edu
of Concern in Agriculture
Sanitation Workshop Review
obtained from PSU Food Safety website
Storage Sanitation - Trevor Suslow, UCDavis
Sanitation - Trevor Suslow, UCDavis
Basics Mushroom Workshop - Trevor Suslow, UCDavis
Microbiology - Linda Harris, UCDavis
Testing - Linda Harris, UCDavis
Safety Systems - Luke LaBorde, Penn State
Key Sanitation Areas - Luke LaBorde,
Safety of Water
Cleaning and Sanitizing Food Contact Surfaces
Maintenance of Handwashing, Hand Sanitizing, and Toilet Facilities
Protection from Adulterants
Proper Labeling, Storage, and Use of Toxic Compounds
Employee Health Conditions
Biosecurity Challenges: An Industry Perspective
Prevalence of Escherichia coli O157:H7 in Cattle and During Processing
HACCP for Food Service Employees
Sanitation Control Procedure Course