FoodHACCP Newsletter



Food Safety Job Openings

 

01/05. Quality Assurance Manager - Owatonna, MN
01/04. Food Safety Director - Atlanta, GA
01/04. Food Safety Instructor - Chicago, IL
01/04. Food Safety & Quality Specialist - Honolulu, HI
01/02. QC and QA technician - Jackson, AL
01/02. Food Safety Specialist K12 - Middletown, DE
01/02. Food Safety & QA Technician - Oakland, CA
12/31. Res Assoc 2, FS Product Dev - Des Moines, IA
12/31. Operational Excellence & FS - Littleton, CO
12/31. Quality Food Safety Scientist - Lakeville, MN

 

01/14 2019 ISSUE:843

 

Food safety experts' guide to the five-second rule, storing leftovers and raw chicken
Source : https://www.abc.net.au/life/experts-guide-five-second-rule-washing-chicken-storing-leftovers/10639076
By Patrick Wright and Jed Cooper (Jan 11, 2019)
Where do you stand when it comes to the five-second rule?
Or maybe it's three seconds in your house.
Like many things, it's something that a quick Google search doesn't quite settle, with the internet turning up all sorts of weird and puzzling answers.
We asked two food safety experts to help set us straight on eating food that's been dropped on the floor, whether chicken should be washed before it's cooked, and when leftovers should be refrigerated.
Can we trust the five-second rule?
You might be surprised, but the five-second rule has been the subject of serious scientific investigation.
In one paper, published in 2007, scientists dropped pieces of bread and meat on tiles to measure how long it took for bacteria to transfer.
The food was measured after it was "dropped" for five seconds, 30 seconds, one minute, and even after 24 hours.
The verdict? Don't do it
So what was the result?
"We found that the amount of bacteria transferred to either kind of food didn't depend much on how long the food was in contact with the contaminated surface, whether for a few seconds or for a whole minute," one of the authors wrote.
"The overall amount of bacteria on the surface mattered more."
It might seem obvious, but eating food off the ground is generally a bad idea, explains Lydia Buchtmann from the Food Safety Information Council.
Pet owners should be especially careful. Fido or Puss will have brought all sorts of nasties into your house, she adds.
Next time you go to eat something that's been dropped on the ground, remember Ms Buchtmann's advice.

"It's really tempting, especially if you've dropped something that's particularly delicious … [but] if the bacteria are on the floor — and they're likely to be, if you're walking all over it — then they're going to get on the food," she says.
Should you wash your chicken before you cook it?
Whether you want to roast a whole chicken, or whip up a meal with chicken pieces, many recipes call for washing the meat prior to cooking.
Some cooks, including the late great Julia Child, were all about washing the chook, but there's plenty of advice to the contrary online.
So which way should you go?
The verdict? Definitely not
For Ms Buchtmann the answer is a clear no. Raw chicken is full of all kinds of bacteria, including salmonella and campylobacter, which are "particularly nasty".
When you wash chicken, the bacteria can spread as the dirty water is splashed around the kitchen, Ms Buchtmann says.
"It's sure to contaminate the rest of your kitchen, [whether it's] your hands [or] something else you're cooking, like a salad. It's a really risky thing to do and a great way to give yourself food poisoning," she says.
Here are some other tips for preparing chicken safely from Ms Buchtmann and Clare Collins, professor of nutrition and dietetics at the University of Newcastle.
Defrost chicken in the fridge, rather than at room temperature where bacteria thrive.
Wash any chopping boards or knives immediately after using them to prepare raw chicken. Consider keeping a separate board for chicken and other raw meats.
Make sure chicken is always cooked through. The meat should be a minimum of 75 degrees Celsius after cooking, Ms Buchtmann says.
Should you leave leftovers out to cool before putting them in the fridge?
When to put leftovers in the fridge often comes down to personal preference, or what you've picked up from other people.
An old housemate was my source: she told me the hot food would heat up the refrigerator and burn more energy.
Want weekly updates from ABC Life delivered to your inbox? Sign up to our newsletter.
It seemed sensible, and there's plenty of people advocating for it online. But is leaving leftovers to cool at room temperature the right way to go?
The verdict? Not if you want to be safe
Bacteria happily live in environments between five degrees Celsius and 70 degrees Celsius, says Professor Collins. In other words, room temperature is pretty much heaven for bugs.
A good rule of thumb is to refrigerate food as soon as it stops steaming, she adds.
"There is a time window, usually a couple of hours, where there is a relatively low risk of food poisoning, but it's better to be on the safe side," she adds.
But what about the fridge? While hot food may have caused problems for the fridges of old, it shouldn't be a problem today, says Ms Buchtmann.
"Modern fridges and freezers can cope well with things that are quite warm," she says.
"It's really a good idea to divide your leftovers into small portions in shallow containers and cool them quickly in the fridge. As soon as they stop steaming, you can pop them into the fridge or freezer," she adds.
When it comes to food safety, don't trust the first thing you find on the internet. The Food Safety Information Council has a raft of resources with quality information, as does the Food Standards Australia and New Zealand website.
As always, a little (un)common sense will take you a long way.

Double-dipping more of a food safety risk than invoking the five-second rule, expert says
Source : https://www.abc.net.au/news/2019-01-10/double-dipping-more-risky-than-five-second-rule-expert-says/10695668
By Gian De Poloni (Jan 10, 2019)
Food scientist Paul Dawson, the author of Did You Just Eat That?, has conducted rigorous tests to see if science supports detractors of the double dip.
He told Alex Hyman on ABC Radio Perth that having a second swipe of communal dip with a half-eaten chip was riskier than he first thought.
"We used a cracker and dipped that in chocolate dip, cheese dip and salsa," Professor Dawson said.
"I expected there to be not really much bacteria transfer because of the small surface area on a cracker or chip when you bite it.
"But we actually found there was 1,000 more bacteria per millilitre in the dip from when you bit the chip than when you didn't.
"That's a significant amount ... that's more like a person-to-person transfer like the common cold and other contagious diseases rather than the typical food-borne illness like E.coli and salmonella."
Game of 'Russian roulette'
Professor Dawson also put the five-second theory to the test by introducing harmful bacteria on to tiles, wooden floorboards and carpet.
He dropped food on the surfaces, picked it up after five seconds and then measured the amount of bacteria that had transferred across.
"It's kind of like you're playing Russian roulette," he said.
"It depends on the surface — if there is pathogenic bacteria on that surface, then no, it is not safe to eat.
"But honestly, most surfaces are not going to have any kind of dangerous bacteria there."
A woman picks up a strawberry from the floor.
Fluffy carpet soaks up salmonella
Somewhat surprisingly, carpet actually proved a safer place to drop food than tiles or floorboards.
"The carpet actually soaked up the salmonella we placed on it," Professor Dawson said.
"The carpet fibres stick up and so there wasn't much salmonella to be in contact with the bread and baloney we dropped.
"Most of us have probably used the five-second rule and not gotten sick, but again it depends on the surface.
"If you're in a place where people are preparing raw food, it may not be a good idea.”
Food for thought
Using common sense was the most effective safeguard against food poisoning, Professor Dawson said.
"Some common tips that are not really earth-shattering are keep cold things cold, keep warm things warm, don't leave things out overnight.
"Sauces have that possibility that if you leave them out and don't put them in the refrigerator right away, spores can germinate and cause food poisoning.

 

 

 


This certification fulfills all USDA/FSIS and FDA regulatory requirements for HACCP Training. The certification is also accepted by auditing firms who require HACCP Training as a component of the audit. Our training has encompassed a multitude of industries from the farm to the table.
We are so proud that more than 400 attendees successfully finished Basic and Advanced HACCP Trainings through FoodHACCP. All attendees received a HACCP certificate which fulfills all USDA/FSIS and FDA regulatory requirements for HACCP Training











 

 

 

Food Safety: From Problems to Opportunities
Source : https://www.cleantech.com/food-safety-from-problems-to-opportunities/
By Chris Sworder (Jan 10, 2019)
Food safety and contaminationAnyone growing, selling or eating food in the US could not have missed what seems like a growing number of recent pathogen outbreaks. There have been two outbreaks of E. coli in romaine lettuce. A cyclosporiasis outbreak was linked back to a McDonald’s restaurant. A badly timed salmonella outbreak affected Thanksgiving turkey products while another salmonella outbreak in ground beef led to the largest food recall in US history as over 12 million pounds were recalled before Christmas. However, despite 2018’s outbreaks and one in six people getting a foodborne illness every year the US is recognized to have one of the more robust food safety systems in the world.
Challenges and Opportunities
Avoiding false negative tests, where a test inaccurately comes back as safe, is the holy grail for food safety innovators. A false positive, while not a concern for public health, is costly to the industry as an end-to-end troubleshooting process (or wild goose chase) is required. Getting this right could significantly reduce the $15.6 billion economic cost per year caused by food safety issues. Controlled environment farming systems may reduce some of the risks, meaning some indoor growers could continue to sell romaine lettuce during recent outbreaks, but this will not eliminate the need for testing.
The recent US Food Safety Modernization Act holds importers accountable for foreign supplier having sufficient preventative controls in place to ensure food safety. While this increases the burden on importers to guarantee food safety, it also increases the potential market for US-based innovators in food safety systems. As food testing becomes digitized, further opportunities can be created by gathering and interpreting data. One example is using the data to enable food freshness dynamic sell-by dates instead of the current approach of using the most conservative shelf-life measure. Data could also be used to move from reactive response to outbreaks to proactive prediction and prevention.
Traditional business models in food testing offer testing as a service or sell testing kits. One opportunity is offering a hardware plus subscription model where you sell hardware than can run tests on-site and then leverage the data and process to build confidence among buyers. The adoption rate for food testing equipment is slow at first, and then very fast as a new test becomes proven and industry standard.
Innovators
Clear Labs’ core technology is based on next-generation sequencing technology (NGS). NGS is a high-throughput DNA sequencing system, sequencing 200 to 300 samples at a time and generates up to 25 million reads per a single experiment. This provides a universal test for all ingredients in a food sample, referenced against a large molecule database. Clear Labs is aiming to take the testing service it has built in-house and put it in the hands of the food producer, making a product that will scale much more easily than a centralized testing facility.
SafeTraces is also taking a technology that has been proven in clinical use and adapting it for the food industry. The company offers two solutions, SafeTracers and SaniTracers, using DNA extracted from seaweed that is incredibly rare in the environment to create an embedded “code” in the food. For example, sustainably sourced palm oil is chemically identical to non-sustainably sourced oils, whereas with SafeTraces you incorporate the barcode in the oil itself, guaranteeing provenance and quality. This explains why Bunge, the second largest palm oil trader in the world, participated in the company’s Series B in October 2018.
SafeTracers are the equivalent of placing a barcode on the food that can be read in a few minutes. It enables provenance and quality measurements in a matter of minutes. Identifying food has often relied on labeling attached to packaging, leaving the traceability system vulnerable to re-packaging and counterfeit goods. SaniTracers uses the same technology to verify food safety and sanitation on site. As the seaweed DNA behaves very similarly to pathogens, if it is applied before washing and treatment stage then any SaniTracer that is detected after treatment would indicate that the washing process has not been successful.
Keep an eye out for…
Hyperspectral imaging. This technology consists of a camera that can be placed above a conveyor belt and used to analyze the quality, freshness, and safety of food products. It combines digital imaging with spectroscopy to generate unique spectral signatures. Its first application is on reducing food waste and identifying foreign objects in food streams, but as it builds a database of imaged products safety and automated shelf-life prediction services are possible. ImpactVision, which recently raised funding from Maersk and The Yield Lab, are a leading innovator in this field.
If you have feedback or would like to continue this discussion with me personally, please get in touch: chris.sworder@cleantech.com.

Food-Safety Inspections Halted Due to Shutdown: Report
Source : https://gizmodo.com/food-safety-inspections-halted-due-to-shutdown-report-1831616684
By Dell Cameron (Jan 9, 2019)
With hundreds of food-safety inspectors furloughed due to the ongoing government shutdown, the Food and Drug Administration (FDA) has suspended all “routine” inspections of U.S.-based food-processing facilities, according to a Washington Post report citing excerpts from an interview with the FDA commissioner, Scott Gottlieb.
The Post reports that Gottlieb has a plan underway that could see inspectors back in the field as early as next week, at least at facilities deemed “high risk”. The commissioner said that a third of the roughly 160 routine inspections carried out weekly meet that criteria.
The risk of illness here is, unfortunately, greatest among the most vulnerable of the population. The same foodborne diseases that rarely make healthy people sick can be fatal to unborn babies and newborns. The risk is particularly high for those with weakened immune systems due to cancer treatments, diabetes, AIDS, and bone marrow and organ transplants, the FDA warns.
The FDA is also responsible for inspecting blood banks, vaccine and drug manufacturers, laboratories involved in animal studies, and foreign manufacturing sites that produce FDA-approved medical products, though it was not immediately how this work has been affected.
The FDA could not be reached for comment due to the shutdown, which is now in its third week. “We are doing what we can to mitigate any risk to consumers through the shutdown,” Gottlieb reportedly told the Post.
T he shutdown follows an outbreak of E. coli infections that was linked to red and green leaf lettuce and cauliflower products harvested in California this November. The latest figures show 59 reported cases of E. coli, with 23 people being hospitalized. No deaths were reported.
There are more than 250 known types of foodborne diseases, according to the Center for Disease Control and Prevention (CDC). The CDC estimates that around 48 million people get sick from foodborne diseases each year. Around 3,000 people die.
Between October 2016 and September 2017, FDA inspectors notified food-processing facilities more than 2,660 times of on-site conditions that appeared to be in violation of the Food, Drug and Cosmetic Act—the federal law that regulates food branding, additives, and product labels—according to most recent figures.
A majority of the notices appeared to be issued due to unsanitary conditions at the facilities, based on a cursory review of the inspectors’ notes.

What is the difference between food hygiene and food safety?
Source : https://www.virtual-college.co.uk/news/food-hygiene/2019/01/what-is-the-difference-between-food-hygiene-and-food-safety
By Virtual College (Jan 9, 2019)
If you’re looking to work in the food and drink industry, or even if you’re already employed, then there’s a good chance that you’re going to need or have already undergone some kind of training. It could have been called food hygiene training; but it could also have been called food safety training. The question is, what’s the difference, and does it matter if you get the terms mixed up? In this article, we’re going to take a quick look at what these commonly encountered phrases mean.
At a top level, the difference is relatively simple to understand. Food Safety covers all aspects of ensuring that food is safe for a person to eat, whereas Food Hygiene usually more specifically concerns foodborne illnesses, which arise because of primarily bacterial contaminants, but also chemicals and physical hazards. Of course, there is considerable overlap here, and in truth, you will find that many individuals and organisations will use the two terms interchangeably. It’s unlikely that any confusion will arise from using either term to mean either definition. As a result, training branded as either food hygiene training or food safety training is likely to cover roughly the same content.
However, if you’re interested in finding out a little more about the differences between the terms as they’re officially used in the UK, then continue reading.
What are the main elements of food safety?
Food safety is the responsibility of the Food Standards Agency. This governmental department oversees the issue in England, Wales and Northern Ireland, with Food Standards Scotland being responsible in Scotland. The standards they insist on primarily come from EU law (Regulation 178/2002), but these regulations form UK law as a result of The Food Safety and Hygiene (England) Regulations 2013, The General Food Regulations 2004, and the Food Safety Act 1990.
The general elements of food safety that come from these laws, the government and the FSA (when pertaining to businesses) include the following:
Making sure that food is safe to eat. This is of course the most important point, and is the central function of food safety rules and practices. It’s also the one that has the most overlap with food hygiene.
Ensuring that food is of the same quality as claimed, which means ensuring that advertising in particular is accurate. A business cannot market something as being different to how it is served, whether as a one off or not. This also extends to businesses in any way misleading people.
Recording the traceability of all foods. It’s important that, should anything go wrong, a business can easily identify where all of its food comes from, whether they’re a manufacturer, retailer, or involved in the catering industry
Being able to withdraw or recall products where there is a problem, and being in a position to notify customers of this.
Ensuing that the food hygiene rating is clearly displayed.
What are the main elements of food hygiene?
As far as UK authorities are concerned, food hygiene is primarily about making sure that food doesn’t cause harm through things like allergies and bacteria. So, it might not directly include things like labelling and traceability of food. Conveniently, the World Health Organisation also gives five key principles of food hygiene. Understanding these gives a comprehensive overview of what food hygiene means, as well as how the definition might differentiate slightly from food safety. These are the following:
Prevent contaminating food with pathogens spreading from people, pets, and pests.
Separate raw and cooked foods to prevent contaminating the cooked foods.
Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens.
Store food at the proper temperature.
Use safe water and safe raw materials.
The food hygiene rating system is also an important part f food hygiene in the UK, which we mentioned in the previous section. This is a star-based awarding system whereby local authorities give businesses a score for their food hygiene practices. This must be displayed so that consumers can make an informed choice.
Where can you find out more?
The ASA is able to help with general matters of food safety in the UK, but as local authorities are generally responsible for food safety and hygiene when it comes to business, they should be the first port of call for queries. If however you feel that you, your employees or colleagues needs more formal training on issues of food hygiene, then consider taking one of the recognised Food Hygiene courses. There are three levels to these, ranging in suitability depending on career level. Food safety & hygiene Level 2 is the most commonly taken course. At Virtual College, we’re pleased to be able to deliver all three online food safety training courses. Click here to find out more.

The government shutdown is making our food less safe
Source : https://thehill.com/opinion/energy-environment/424598-the-government-shutdown-is-making-our-food-less-safe
BY THOMAS GREMILLION, OPINION CONTRIBUTOR (Jan 9, 2019)
We all have to eat, which may explain why food safety protections have such broad public support. No elected representative wants to stand for subjecting more children, elderly people and other vulnerable populations to serious foodborne illness. Yet, the current government shutdown seems likely to have that effect.
Two agencies — the U.S. Food and Drug Administration (FDA) and USDA’s Food Safety and Inspection Service (FSIS) — share primary responsibility for ensuring the safety of the U.S. food supply. The shutdown affects both of them in serious ways.
At FDA, shutdown plans called for furloughing 41 percent of the agency’s 17,397 employees. But that number is misleading, because food safety is affected differently than other activities at the agency.  The approval of new medical products and other “user fee” supported tasks at FDA are effectively immune to the shutdown. FDA’s food safety division, however, is almost entirely supported by appropriations. As a result, the regulators charged with ensuring the safety of 75 percent of the food supply have mostly been sent home.
One particularly tangible impact of FDA’s funding lapse is the suspension of routine inspections. That cop is no longer on the beat; the inspectors are furloughed. Maybe they would not have found any violations at the plants they were scheduled to visit. Maybe the plants would not have made any corrections to reduce foodborne illness risk and prevent someone’s child from ending up in the hospital. We may never know, but this state of affairs raises grave concerns unless you think food facility inspections are pointless.
Most Americans support more inspections, not to mention other food safety protections. In 2008, a poll by industry group Leafy Greens Marketing Association found that 89 percent of respondents favored “mandatory farm inspections by the government to verify compliance with [minimum] food safety practices.”
That reform became closer to reality when the Food Safety Modernization Act, or FSMA, sailed through Congress with strong bipartisan support, and closer still when FDA finalized regulations under FSMA. Much work remains in implementing FSMA, however, including writing the guidance that will determine how food producers comply with much of the new rules, and training state agricultural and public health department employees, who will carry out much of the inspection workload. The shutdown has put that work in limbo.
It has also cast uncertainty on how well FDA will protect the American food supply in other ways. According to the agency, FDA will continue to conduct “for cause” inspections and pursue criminal and civil investigations related to “imminent threats to human health or life.” However, consumer advocates have pointed out that the agency has posted no new warning letters since the shutdown began more than two weeks ago, raising concerns that enforcement activities have also ground to a halt.
At USDA’s FSIS, similar concerns apply. Don’t call the FSIS hotline if you want to report a problem with a meat, poultry, egg, or catfish product: “Due to the lack of federal appropriations, the USDA meat and poultry hotline agents are not available to take your call.” Because the meat and poultry inspection laws require “continuous” inspection, however, FSIS inspectors are “excepted” from furloughs.
This brings up a separate concern as to the shutdown’s impact on food safety. Aside from the activities that the agencies have planned to suspend, what else will fall by the wayside as employees lose their focus, or their ability to get to work altogether? Like their fellow federal employees in the Transportation Security Administration, FSIS inspectors are working without pay. According to recent estimates, the starting salary for FSIS inspectors ranges from $31,315 to $50,431 annually. How many of these inspectors are among the 62 percent of Americans with less than $1,000 in savings? How many have already stopped showing up to a job they cannot afford to commute to?
Consumers deserve better assurance than this that their food is being kept safe. Let’s hope this shutdown ends soon.
Thomas Gremillion is the director of Food Policy at the Consumer Federation of America.

Partial government shutdown is giving federal food safety a stress test
Source : https://www.foodsafetynews.com/2019/01/partial-government-shutdown-is-giving-federal-food-safety-a-stress-test/
By Dan Flynn (Jan 8, 2019)
The Alliance for A Stronger FDA, a non-profit organization that has been rattling the fiscal cages in Washington D.C. for more than a decade, isn’t buying the line that the partial government shutdown is a “no harm, no foul” event for federal food safety.
With the partial shutdown now in its 18th day, everybody’s had time to think about how this all is going to play out. During the stalled budget process, three federal agencies involved in food safety are continuing key operations. The Centers for Disease Control and Prevention are not shut down. The USDA’s Food Safety and Inspection Service (FSIS) continues to provide uninterrupted inspection services at more than 6,200 meat and poultry facilities. And many employees at the Food and Drug Administration are not furloughed because of their essential functions, from investigations to imports.
Further, local health departments are the front line agencies when it comes to looking out for foodborne illnesses. Those 2,700 agencies are funded by various local governments and the states. In other words, our somewhat disjoined system might be working to our favor during this shutdown.
But if the shutdown continues through the end of this week, and becomes the longest in history, it might not be that simple.
In a five-page “toolkit” for the media, the Alliance suggests food safety is being eroded.
“We know that food safety will be particularly hard hit, including the furloughing of workers in charge of routine inspections, guidance development and also, we assume from staffing training and technical assistance programs (such as) assistance to industry in complying with the FSMA requirements,” according to the Alliance toolkit.
Those functions are “almost exclusively” funded by appropriations, according to the budget-savvy group. It says FDA will be staffed to work outbreaks, high-risk recalls, and imports.
While “essential employees” at USDA, FDA, and at other unfunded agencies are working, but won’t get paid until the shutdown ends, some are getting creative. FDA reportedly has extended government cards to cover more travel expenses for employees whose work requires road trips. The advantages are the employee does not have to carry the expense and government credit cards have a 120-day period before payment is due.
The partial government shutdown began on Dec. 22, 2018, and concerns only those agencies not included in an appropriation or continuing resolution.
The FDA furloughed 7, 053 employees or about 41 percent of the agency’s 17,397 employees. In addition to outbreaks and high-risk recalls, FDA is continuing to do criminal and civil investigations, import screening, and responding to critical public health issues. The U.S. Public Health Service Commissioned Corps, about 1,100 FDA employees, are not subject to furlough and will work through the shutdown.
Another 6,900 FDA employees at the beginning of “the lapse period” were able to continue working because of “user fee” coverage that will exist for a while. Both the FDA and USDA websites are not getting much in the way of new material, but both agencies are publishing recalls.
Meanwhile, the political saga over the porous southern border continues with a Presidential Address tonight at 9 p.m. EST and a White House tour to peer at Mexico tomorrow.

Baldonnell Officers' Mess included in food safety closures
Source : https://www.rte.ie/news/ireland/2019/0108/1022003-food-safety-authority/
By rte.ie (Jan 8, 2019)
The Food Safety Authority served 109 enforcement orders on food businesses for breaches in food safety in 2018, an increase of 58% compared to 2017 when there were 69.
Between 1 January and 31 December last year, food inspectors served 95 closure orders, five improvement orders and nine prohibition orders on food businesses throughout the country.
In December alone nine closure orders were issued including to the Officers' Mess at the Air Corps Headquarters in Casement Aerodrome, Baldonnell. This facility was closed due to a failure to have adequate pest controls in place and a failure to ensure the premises permitted good food hygiene practices.
The types of recurring food safety issues in businesses that lead to enforcement orders were evidence of rodent infestation and rodent droppings; filthy conditions; failure to maintain correct temperatures of foodstuffs; a lack of knowledge of food safety by staff; unsuitable food storage facilities and improper or lack of water facilities for cleaning.
Dr Pamela Byrne, Chief Executive, FSAI said that the increase in enforcement orders in 2018 was unacceptable.
"There are absolutely no excuses for negligent food practices. The types of reasons cited for Enforcement Orders are simple errors that should not be happening in any food business.
"Enforcement Orders are served on food businesses only when a serious risk to consumer health has been established or where there are a number of ongoing serious breaches of food legislation.
"Non-compliance by food businesses will not be tolerated and all breaches of food safety legislation will be dealt with the full extent of the law."
"The onus is on food businesses to comply with the law by ensuring that they and their staff are fully trained in the areas of food safety and hygiene, and to protect the health of their customers," Dr Byrne concluded.

Study: Some Adults Falsely Believe They Have Food Allergies
Source : https://www.foodsafetymagazine.com/news/study-some-adults-falsely-believe-they-have-food-allergies/
By Staff (Jan 7, 2019)
Study: Some Adults Falsely Believe They Have Food Allergies
A new study, entitled “Prevalence and Severity of Food Allergies Among U.S. Adults”, provides new insight about just how common food allergies are. While previous studies have looked at the prevalence of childhood food allergies, this one explores the experience of American adults.
The Study and Its Participants
Approximately 40,443 U.S. adults were surveyed via Internet and phone interviews between October 2015 and September 2016. Participants were recruited from the National Opinion Research Center at the University of Chicago’s probability-based AmeriSpeak panel, and also from the non–probability-based Survey Sampling International panel.
Findings
51 percent reported having experienced a “severe” food allergy reaction
Nearly 50 percent of food-allergic adults had at least one adult on-set food allergy
48 percent developed food allergies as an adult
45.3 percent were allergic to multiple foods
38 percent reported at least one food allergy-related emergency room visit in their lifetime
24 percent reported having a current epinephrine prescription
19 percent believed they had a food allergy, and “self-reported” food allergies were a common theme throughout the study. However;
10.8 percent of the participants had a confirmed food allergy at the time of the survey
Most Common Food Allergies
Shellfish
Milk
Peanut
Tree nut
Fin fish (the American College of Allergy, Asthma, and Immunology groups tuna, halibut, and salmon into this category)
Based on these findings, researchers have concluded that “food allergies are common and severe among U.S. adults, often starting in adulthood.” Also, because some participants believed they had a food allergy when they, in fact, did not, researchers suggest that “it is crucial that adults with suspected food allergy receive appropriate confirmatory testing and counseling to ensure food is not unnecessarily avoided and quality of life is not unduly impaired.”
The study was published in the Journal of the American Medical Association. See the entire study at JAMANetwork.com.
More on food allergies:
Processors Increasingly Turning to Testing for Allergen Control
Food Allergies and Celiac Disease
Sanitation Verification for Allergen Control

 

 

 

 

Copyright (C) All right Reserved. FoodHACCP.com. If you have any question, contact to info@foodhaccp.com
TEL) 1-866-494-1208 FAX) 1-253-486-1936