Great Plains Analytical Laboratory - GPAL’s Post

Food recalls are a major threat to brands, costing millions in lost products, operations disruptions, and damaged reputations. From undeclared allergens to pathogen contamination, potential hazards lurk in various food products. But there's a powerful solution: High Pressure Processing (HPP). This innovative non-thermal technology effectively inactivates foodborne pathogens like Listeria, Salmonella, and E.coli while preserving product quality. HPP can be seamlessly integrated into HACCP plans, serving as a critical control point to mitigate biological hazards and prevent recalls. Discover how HPP enhances food safety and protects your brand at Hiperbaric's HPP Innovation Week 2024, June 18-20. The session "Preventing Recalls with HPP" offers invaluable insights.

Journal of Dairy Research: Title: “Implementation of hazard analysis and critical control point (HACCP) in yogurt production” Published online by Cambridge University Press:  22 April 2024 This study examinesHACCP within the yogurt manufacturing sector. Over recent decades, the implementation of Food Safety Management Systems (FSMS) has undergone various refinements, emphasizing the pressing need for proactive measures within the dairy industry. Critical stages such as raw milk handling, pasteurization, packaging, and storage demand vigilant oversight to thwart contamination risks. Meticulous attention to cooling systems and pasteurization is imperative, given their susceptibility to contamination. Link https://lnkd.in/gFfEpY6J

 Exciting advancements in microbiological testing were discussed at a recent lecture by Mr. Chihiro Sawada, Senior Technical Expert at Japan Food Inspection Corporation (JFIC). Here's a brief overview of his insights on the implementation of the “Easy Plate” and its role in modern food safety protocols:   🔍 Changes in Microbiological Testing: Transition from traditional methods to alternative, more efficient approaches. Shift focus from product inspection to process control verification in line with HACCP system institutionalization. 🛡️ Role in HACCP Programs: Crucial for verifying Critical Control Points (CCPs) and supporting Pre-requisite Programs (PRPs). Importance of validating and performance verification of testing methods. 🌟 Easy Plate Features: Utilizes enzyme-substrate methods for detecting aerobic bacteria, coliforms, and E. coli. Minimizes need for confirmatory testing by directly detecting enzyme activity. 🔬 Pre-Introduction Verification: Basic performance and food ingredient influence evaluations were conducted. Comparable results to conventional methods for most foods, with some exceptions in fresh animal products. In conclusion, the JFIC's evaluation found the Easy Plate to be an invaluable tool for processed foods and fresh vegetables. However, for fresh animal products, it is recommended to use it alongside conventional methods to collect more comprehensive data. Read the full article from here. https://lnkd.in/dj-YXECe   #FoodSafety #MicrobiologicalTesting #HACCP #Innovation #QualityControl #JFIC  

As many of you may know, we’ve been waiting for an important vote in Europe to determine the future use of BPA in food and beverage packaging. Late last week, the Plant Animal Food and Feed (PAFF) standing committee, comprised of national experts representing EU governments and public authorities, reviewed and APPROVED the European Commission’s draft regulation restricting BPA and other bisphenols used in food and beverage metal packaging.   With the PAFF approval, the draft legislation will now go to the EU Parliament and EU Council for ratification, which is expected to take place in Q4 of this year. If ratified, we expect to see an 18-month transition period or Q2 2026, for internal coatings, and 36 months or Q4 2027, for external coatings to completely eliminate BPA in all materials including imported goods. This proposal came about after the European Food Safety Authority (EFSA) published a report in April 2023 recommending that the tolerable daily intake (TDI) of BPA be significantly reduced. France banned BPA in 2015, so this step to ban BPA and some other bisphenols across the EU is just one more step in the overall progression to address materials of concern in food and beverage packaging. PPG’s team is closely monitoring these and other regulations happening across the globe. If you have any questions, you can reach out to us at [email protected]. #foodandbeverageregulations #PackagingCoatings

Day 74 - Food Safety Knowledge Sharing 9 Steps to Reduce Allergen Risk Following are nine key areas of allergen risk in plants and best practice methods for reducing risk in each. 1. R&D Limit use of allergen ingredients in new products. Formulate product to add allergens at end of processing steps. Minimize reformulations which add new allergens to existing products. 2. Engineering & System Design Ensure all equipment is accessible/cleanable; re-engineer existing systems for cleanout and inspection access. Isolate allergen addition points. Dedicate recoup/refeed systems and production systems; install parallel modules for units not cleanable. Eliminate cross over and poor product containment points. 3. Raw Materials Ensure vendors and contractors are aware of allergen requirements; survey suppliers‘ allergen risks. Identify potential sources of ingredient cross-contact. Obtain fully disclosed ingredient lists, including subcomponents. Mandate vendor communication of any raw material substitutions. #food #foodandbeverageindustry #foodie #foodandbeverage #foodblogger #foodbusiness #foodhygiene #foodfraud #fooddefense #foodblog #foodengineering #fooddistribution #foodsafety #foodsafetytraining #foodsafetyculture #foodsafetyandhygiene #foodsafetymanagementsystem #foodsafetymatters #foodsafetymanagement #foodsafetyfirst #foodsafetystandards #qualityassurance #quality #qualitycontrol #qualitymanagement #haccp #haccptraining #gmp #foodtechnology #foodscience #foodscienceandtechnology #foodpackaging #foodprocessing #foodproduction #foodconsultant #foodcritic #leadauditor #safety #GFSI #brcgs #fssc22000 #globalgap #codex #fao #WHO #codexalimentarius #foodstandards #pestcontrol #pest

The US FDA has just released an updated Hazard Guide as part of a revised draft guidance for implementing the PCHF rule under FSMA. This will help facilities involved in manufacturing, processing, and packaging human food stay up-to-date on the most relevant food safety hazards. Stay informed and ensure your operations meet the latest standards to keep consumers safe! 🍽️🔍 #FDA #FSMA #FoodSafety #HazardGuide #StayCompliant

The US FDA has just released an updated Hazard Guide as part of a revised draft guidance for implementing the PCHF rule under FSMA. This will help facilities involved in manufacturing, processing, and packaging human food stay up-to-date on the most relevant food safety hazards. Stay informed and ensure your operations meet the latest standards to keep consumers safe! 🍽️🔍 #FDA #FSMA #FoodSafety #HazardGuide #StayCompliant

🔬 The Critical Role of Quality Control in Food Microbiology 🍽️ As a food scientist, one of my core responsibilities is ensuring that the food we produce is safe, high-quality, and free from harmful microorganisms. Quality control in microbiology is not just a regulatory requirement; it’s a vital component of consumer safety and brand integrity. 🦠 Why Microbiological Quality Control Matters: Consumer Safety: Contaminated food can lead to serious health risks. By implementing robust microbiological testing protocols, we can identify and mitigate potential hazards before they reach consumers. Shelf Life and Quality: Microbial activity can affect not only safety but also the sensory and nutritional quality of food. Regular testing helps us understand how microorganisms impact shelf life, allowing us to optimize formulations and preservation techniques. Regulatory Compliance: Adhering to food safety standards and regulations is crucial for any food business. A rigorous quality control program ensures compliance and helps maintain consumer trust. Innovation and Improvement: Quality control doesn’t just protect; it also drives innovation. By analyzing microbial data, we can innovate new preservation methods and improve product formulations, paving the way for safer and higher-quality food options. 📈 Commitment to Excellence As we move forward, let’s prioritize microbiological quality control in our food production processes. Together, we can enhance food safety and quality, ensuring that consumers enjoy products they can trust. I’d love to hear your thoughts on best practices in microbiological quality control and any innovations you’re implementing in your processes! #FoodScience #QualityControl #Microbiology #FoodSafety #Innovation #ConsumerTrust Feel free to adjust any part of the post to better reflect your personal style or specific experiences!

Methods of food safety: *Physical Methods:* 1. Temperature control (heating, cooling, freezing) 2. Cleaning and sanitizing 3. Pest control 4. Irradiation 5. Filtration *Chemical Methods:* 1. Disinfectants and sanitizers 2. Preservatives (e.g., sodium benzoate) 3. Acidulants (e.g., citric acid) 4. Antimicrobial agents (e.g., triclosan) *Biological Methods:* 1. Fermentation 2. Pasteurization 3. Sterilization 4. Microbial inhibition (e.g., lactic acid bacteria) *HACCP (Hazard Analysis and Critical Control Points) Methods:* 1. Identify hazards 2. Assess risks 3. Establish critical control points 4. Monitor and control 5. Verify and validate *Good Manufacturing Practices (GMPs):* 1. Personnel hygiene 2. Plant and equipment cleaning 3. Raw material control 4. Processing and packaging controls 5. Storage and distribution *Good Agricultural Practices (GAPs):* 1. Land preparation 2. Crop management 3. Water management 4. Pest management 5. Harvesting and handling *Good Hygiene Practices (GHPs):* 1. Hand washing 2. Cleaning and sanitizing 3. Personal hygiene 4. Waste management 5. Pest control *Regulatory Methods:* 1. Food labeling 2. Food additives regulation 3. Food import/export control 4. Food safety standards (e.g., ISO 22000) 5. Inspections and enforcement *Technological Methods:* 1. Modified Atmosphere Packaging (MAP) 2. Active Packaging 3. Radio Frequency Identification (RFID) 4. Food irradiation 5. High-Pressure Processing (HPP) These methods are used individually or in combination to ensure food safety.

There has been much discussion in recent years about the use of rapid microbiological methods (RMM) in food safety testing and most recently, controversial debates about whether they are still needed. With laboratory outsourcing at a historic high and better shipping methods delivering samples to labs ever faster, are rapid test methods especially those employed in plant by food processors still a necessary technology? Or is the ease of use and faster time to results still essential for better food safety management? #rapidtesting #foodsafety