Tag Archives: FSMA

Trade Show Season Wraps Up

The 2015 trade show season is coming to a close…one of our final shows is the Dairy Practices Council (DPC) Annual Conference in Burlington, Vermont, November 4-6.
The focus for this year’s show is FSMA Preventative Controls with presentations on how to use environmental testing kits, ATP kits, and metal detection in fluid milk, yogurt, cheese, and other small-scale dairy product processors. Our own Fritz Buss will be a speaker and will be presenting on integrated hygiene monitoring to showcase our hygiene monitoring tools.
Our trade show display will include color-coded and metal detectable products, Petrifilm, Delvotest, allergen test kits, tank filters, tubing & hose, foggers, filter discs & tubes, chart recorders and thermometers.
Our final two shows of the year will be Midwest Food Processors Association Convention and First District Association Annual Member Meeting, both in December – hope to see you there!
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Going Worldwide in Food Safety Certification

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Source: SQF Institute

One of our top priorities is ensuring the products we transport and store are safe and meet food safety requirements. We are happy to report that Nelson-Jameson, Inc. received a score of 98% on our latest Safe Quality Food (SQF) Program Certification audit in September. More recently, last month, Sector 26 met Global Food Safety Initiative (GFSI) Benchmarking – which means the sector is now recognized and accepted worldwide.

SQF Certification is recognized by GFSI, which links primary production certification to food manufacturing, distribution and agent/broker management certification. As a distribution facility, the SQF Certification benefits are the following:

  • Compliance – The requirements in the SQF code meet and often exceed many international food safety regulatory rules, including the Food Safety Modernization Act (FSMA) proposed rules.
  • Confidence SQF is a food safety system that can help protect  brands and consumers with one of the most rigorous, globally recognized programs and state of the art data management system.
  • Global Recognition – a program recognized by the GFSI and food retailers worldwide.
  • Enhanced Protection – The SQF program provides  data and information that has integrity, consistency, and provides a higher level of credibility than other schemes.
  • Quality Management – The SQF program includes a level of certification specifically focused on product quality and the maintenance of private label specifications at the manufacturing level.
  • Reduced Product Loss – The SQF systems approach to specification management will help improve operational efficiency.

Stay tuned to our blog for more updates on food safety regulations and how we are implementing policies and procedures to keep our products and consumers safe.

 

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Keeping it Clean with FSMA

j0444789A large part of the Food Safety Modernization Act (FSMA) focuses on prevention when it comes to controlling our food supply. The steps to preventing foodborne diseases, according to FDA, on the part of the manufacturer, involve evaluating the hazards, specifying preventative steps, monitoring, and correcting problems that may arise.

An aid in reducing hazards is disinfection, cleaning and sanitation. Food Quality & Safety published an article in November 2013, titled “Keep It Clean” that takes a deeper look at the role of disinfectants and sanitizing solutions in FSMA implementation. While there are a few different methods of disinfection, we provide products for chemical disinfection:

Chlorine Sanitizers

Iodine Sanitizers

Quaternary Ammonium (QUATS)

Once a surface has been disinfected, verification will need to take place, which takes care of the monitoring part. A method of verification used prior to sanitation mentioned in the article is adenosine triphosphate (ATP) bioluminescence. Our Laboratory & QA/QC product line offers a variety of items that can aid in verification: 3M™ Clean-Trace™ NG Luminometer3M™ Clean-Trace™ Surface ATP Test.

According to the article, ATP does not correlate with micro counts, therefore swabbing and the use of petrifilm is recommended. We feature the following items for swabbing and petrifilm: 3M™ Petrifilm™ Plates & Accessories3M™ Quick Swabs3M™ Hydra-Sponges, and 3M™ Sponge-Sticks.

We are a team when it comes to food safety, you can count on Nelson-Jameson to provide quality products that aid in FSMA implementation. For more information on FSMA, see the FDA website.

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The Food Safety Modernization Act: Para Todo el Mundo!

globeWe’re in it together; all of us in the food industry are making sense of and getting used to the continuing change brought forth by the Food Safety Modernization Act (FSMA). Now, the process can be even more inclusive. The FDA has launched a “Translations of Key FSMA Resources” site. Various “About” documents and “Rules” are available in several languages including Spanish and numerous others (depending on the document).  You can also check out some key “Speeches and Statements” and a “For Consumers” section.

Obviously, the FSMA truly has a global scope thanks to import standards established for the U.S. Domestically, the documents better represent and speak to the vast array of people and backgrounds that are represented in the total population touched by the Act’s reach. You can check out this cadre of resources aimed to meet the increasing demand for background and knowledge about the FSMA amongst a diversity of groups both here and abroad by clicking on this link.

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Checking the Checkers

MC900434929The new Food Safety Modernization Act (FSMA) requires registered food companies (including Nelson-Jameson, Inc. as a “holder and transporter” of food) to develop risk-based food safety plans. Included in this plan for food processors must be critical control points (CCPs), where known hazards related to raw materials and finished products are controlled.

For example, brine used to preserve a ham must contain sufficient salt, sugar and other dissolved ingredients to lower water activity and prevent growth of pathogens. Other control points include pH, allergen prevention, temperature (both processing and storage), among others.

Each of these control points are monitored in “real time” by some means, often with a continuous recording device or hand-held monitoring system. In today’s world of third party audits, Safe Quality Food Institute (SQF), and British Retail Consortium (BRC), certifications these measures to assure food safety are not enough. The instruments, and even some procedures, relied on to assure safe production processes must be checked using reliable instruments and standards, often traceable to National Institute of Standards & Technology (NIST) or other certifying bodies. This need to “check the checker” became the theme of our exhibit at the American Association of Meat Processors Convention this year. Interest was excellent and we intend to continue offering products in this context at other trade show venues throughout 2014.

For more information on Critical Control Points, visit our Learning Center or contact our Laboratory Products Department at 800-826-8302.

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