The AME Food Testing Show

"How a Food Production Facility Designs a HACCP Plan" with Cathy Crawford, Vice President, HACCP Consulting Group, Fairfax Virginia.

Cathy joined the group after 10 years working for a privately owned meat and poultry company where she was responsible for regulatory compliance, developing food safety strategies, export programs, and the recall system. 

Her  Bachelor’s is in Biology from Arizona State and Masters in food safety from Michigan State.

She also earned a Certificate in International Food Law from The Institute for Food Laws and Regulations at Michigan State. She is also a Registered Auditor for Safe Quality Foods. She has instructed workshops for the USDA Food Safety Inspection Service.Cathy has provided HACCP and other food safety training to a wide variety of businesses including meat and poultry processors, bakeries, confectionary companies, produce companies and food service establishments. She also provided training for veterinary food safety inspectors in Poland in 2011 regarding U.S. Food regulations including HACCP.

1. Cathy's background.

2. Analyzing the properties of each food product line.

3. The crafting of a process flow diagram or chart of materials through the facility.

4. How to perform a Risk Analysis.

5. Establishing critical limits through scientific methods and documentation.

6. Validating the HACCP plan by the HACCP team.

7. HACCP Consulting Group's services.

Cathy Crawford

HACCP Consulting Group

Fairfax VA

757-371-5832

[email protected]

http://haccpcg.com/crawford.html

Food Safety Precautions in Transportation with Joe Stevens, the Director, National Sales, England Logistics, Salt Lake City, Utah, USA.

Joe Stevens, the Director, National Sales, England Logistics where he is responsible for National Sales, Corporate Marketing and the Agent Sales Development.  Joe began his career in the transportation industry in 1989 as an Over the Road Driver for Redline transportation.  Prior to joining EL, Joe was the Director, Business Development for Freightquote.com, a $750M non-asset based 3PL where he led a team that moved more than 15,000 shipments per week.  Prior to joining Freightquote.com, Joe was President of JMS III Enterprises a non-asset based 3PL providing transportation, logistics and material handling solutions within the cardboard, paper, lumber and construction industries. Additionally, Joe has held positions as SVP at RPL Logistics and Sr. Director, Corporate Logistics at FreightPro.com. He is a graduate of the University of Kansas with a degree in Business Administration.

  Agenda: 1. Joe's introduction and background.

2. Food Safety Precautions in Transportation.

3. Specific industry standards to assure food safety.

4. Future goals and technologies.

5. England Logistic’s offerings and services.

  Joe Stevens

Director, National Sales

England Logistics, Inc.

801-656-4702

[email protected]

Felix has consulted food production firms, such as Unifine Richardson, Golden Valley Farms, Heinz (Martin Pet Foods), YUM Brands International, and Vese Foods. Felix has conducted Food Safety and Quality System audits in facilities and distribution centres in Canada and the U.S. He is a certified third party auditor for GMA-SAFE. He holds the BRC Third Party Auditor certificate for the Global Standard - Food (Issue 5). Felix has completed the Implementing Safe Quality Food (SQF) Auditor training. He is certified to conduct audits under the Ontario Ministry of Agriculture and Alberta Agriculture HACCP Advantage programs. He serves as a lead auditor under the Ontario Food Fish Inspection program of the Ontario Ministry of Natural Recourses. He also leads various food safety and quality systems audits with QMI-SAI Global.

Felix graduated with a B.Ed. in Industrial Education from the University of New Brunswick and a Diploma in Food Technology from the Marine Institute (Memorial University). He is Certified by the American Society for Quality as a quality auditor. Certificate In Heat Processing  & Container Closure Evaluation of The Canadian Food Processors Association , the Fisheries Council Of Canada & The Meat Packers Council of Canada; HACCP Implementation (Guelph Food Technology Centre).

1. Felix Amiri’s introduction.

2.  What is a food production risk assessment?

3. How does a food safety officer identify risks?

4. What are the most effective measures?

5. How to improve a food safety plan.

6. Documentation of remediation steps.

7. AFISS products and services.   Felix Amiri

Food Safety and Quality Systems Specialist

(519) 323-3515

[email protected]://www.afisservices.com

"A Food Safety Auditor's Observations" with Roy Costa,  R.S., M.S.(M.B.A.), Public Health Sanitarian and Consultant, Environ Health Associates, Inc.

Agenda:

1. Roy's background.

2. 30 audits in the last 90 days.

3. Observations of 'Good' practices.

4. Observations of 'Bad' practices.

5. Why good food Production operations improve.

6. Why poor operations improve at a slower pace.

7. Environ Health Associates' products and services.

Contact: Roy E Costa R.S., M.S.(M.B.A.)

Public Health Sanitarian and Consultant

Environ Health Associates, Inc.

1.877.734.5187

skype: environ.health.associates

[email protected]

www.haccptraining.org

www.safefoods.tv

www.HACCPprinciples.com

www.safefoodsblog.com   Listen anytime to all AME Food Testing Show podcasts:

http://itunes.apple.com/us/podcast/ames-food-testing-show-blog/id447337326

http://www.blogtalkradio.com/ame-foodtestingshow.rss

http://www.youtube.com/user/andyzmoreno2008/videos

  Please join The Food Pathogen Outbreak/Recall Response Group

at: http://www.linkedin.com/groups/Food-Pathogen-Outbreak-Recall-Response-3772913

"Canada’s Approach to Solving Food-Borne Illness Outbreaks," with Rick Holley, Ph.D., Professor, Food Microbiology and Food Safety, Department of Food Science, University of Manitoba, CANADA.

He has an active research program on microbial ecology of meats, use of natural antimicrobials in food, and zoonotic pathogens in animals and the environment. He is a former head of the Department of Food Science and has been involved in national and international committee work. He was a member of the Academic Advisory Panel, Canadian Food Inspection Agency (CFIA) for two years to 2011. He has published 175 scientific papers and received awards for research. He was invited to testify before the House of Commons Agriculture food safety committee and at the Federal Government investigation into listeriosis in 2009. He was appointed a Distinguished University Professor in 2010. There have been over 300 news media interviews given over the last 24 months related to food safety issues in Canada.

1. Dr. Holley's introductory information.

2. 2008 Listeriosis outbreak killed 22 Canadians.

3. Prevention/Food safety recommendations for Canada.

4. Food production safety steps and testing.

5. Enhanced surveillance and early detection of foodborne pathogens.

6. Good Agricultural Practices (GAP),

7. Dr. Holley's research and projects.

Rick Holley, Ph.D.

Professor, Food Microbiology and Food Safety

Department of Food Science,

University of Manitoba,

228 Ellis Building

Winnipeg, MB, R3T 2N2 CANADA

204-474-9601

[email protected]

http://umanitoba.ca/foodscience/staff/holley_rick.html

"Traceability and the Food Safety Modernization Act" with Pamela Sweeten, Owner of P. Sweeten Consulting and Representative for Advanced Traceability Solutions & ScoringAg.

1. Introduction.

2. Why traceability of food products is critical.

3. Historical traceability methods.

4. The Food Safety Modernization Act traceability requirements

5.Advanced Traceability Solutions & ScoringAg Products and Equipment.

Contact:

Pamela Sweeten

P. Sweeten Consulting

Modesto, CA

209-606-1418

[email protected]

http://www.trackmycrop.com

"The Food Safety Importance of an On-site Washing System for Tote Bins and Trays” interview with Henry Catalan, Operations Officer, Jayleaf, LLC., of Hollister, CA.

Henry Catalan is the Chief Operations Officer at Jayleaf, LLC in Hollister, CA.  He received a Bachelor's degree in Business Administration with a concentration in organizational management at San Jose State University.  He oversees all operations in every department including but not limited to Production, QA/QC, Shipping, Engineering, and Administration.  He has completely dedicated himself to the food production industry with a main focus on food safety.   Agenda:

1. Introduction.

2. The food safety philosophy at JayLeaf.

3. The foodborne pathogen issues inherent in salads and greens.

4. The food safety importance of an-onsite washing system for tote bins and trays.

5. The technical specifications of the system: design/costs/throughput/maintenance.

6. How this system has improved food safety.

7. JayLeaf’s products.   Contact:   Henry Catalan

Operations Officer

Jayleaf, LLC.

P.O. Box 214

Hollister, CA  95024

831.636.3900

Fax: 831.638.0145

Cell: 831.524.5066

[email protected]

http://www.jayleaf.com

"Enhanced Food Safety--From Ship and Pray to Test and Release" with Andy Moreno, Microbiological Surveillance Systems with AME.

Traditional Food Production has been described as the "ship and pray" model due to the grab sampling of the finished product with culture testing.

The "Test and Release” mode of agricultural operations requires the surveillance of the entire process during several steps: irrigation water, pre-harvest, post harvest, wash water cycle, and finished products.

Should the surveillance program indicate an "alert" to the presence of a bacterial pathogen, then the lot should be withheld from the market.

A Test and Release” Surveillance program employs PCR tests to validate production with Statistical Process Control (SPC).

This program allows for Periodic Testing of Randomized samples against established upper control limits.

For further information:

Andy Moreno

Microbiological Surveillance Systems

AME

Cell: 559-827-8245

[email protected]

http://www.ame-qpcr.com

Linkedin: Andy Moreno

Founder: Food Pathogen Outbreak/Recall Response Group

Listen to AME Food Testing Show podcasts:

http://itunes.apple.com/us/podcast/ames-food-testing-show-blog/id447337326

http://www.blogtalkradio.com/ame-foodtestingshow.rss

http://www.youtube.com/user/andyzmoreno2008/videos

Please join The Food Pathogen Outbreak/Recall Response Group

at: http://www.linkedin.com/groups/Food-Pathogen-Outbreak-Recall-Response-3772913

"Responding to an on-site FDA Audit Post-Food Pathogen Outbreak and Recall" with William (Bill) Jaspers, Food Safety/Food Quality Professional with experience in 3 related areas:

--Quality Management in dry corn milling, frozen foods, low acid canning, oil roasting and packaging of nuts and fresh cut vegetable production

--Food Safety Consulting

--Public Health (Health Inspection)

Agenda:

1. Your background and experience.

2. The formulation of a risk-based food safety plan.

3. The use of internal and external food safety audits.

4. The use of microbiological samples from production and environmental sources.

5. Responding to an on-site FDA audit post food pathogen outbreak and recall.

Contact:

William (Bill) Jaspers

Food Safety/Food Quality Professional

[email protected]

"Which Statistical Sampling Methodology is the Most Reliable to Validate Food Safety" with Eduardo Lopez, Ph.D. of NCA Europa.

Dr. Lopez earned his Bachelor’s Degree in Computer Science, and a Master’s Degree in Numerical Methods, and a Master’s Degree in Operations Research, and a Ph.D. in Food Systems Management with a minor in Technology Assessment at the University of Wisconsin–Madison.

His expertise is in Quality Engineering in automobile, plastics, pharaceutical and food manufacturing sectors.

Since 1982 he has promoted the use of statistical tools for decision making in manufacturing and service environments and extended his consulting activities to Latin America, Spain and Portugal in the early 1990’s. 

From 2003 to 2008, the Secretary of Economy of Mexico appointed him to the ISO Committee.

Dr. Lopez directs, NCA Europa headquartered in Monterrey, Mexico and  GRUPO SINERGIA, Mexico City.   Agenda:   1. Introduction of Dr. Eduardo Lopez.

2. The need to screen finished products in food production.

3. The traditional food safety statistical sampling methodology.

4. How to design a statistically valid sampling plan for pathogen testing of produce in pre-harvest or finished product.

5. Dr. Lopez's suggestions for designing quality sampling plans.   Eduardo López, Ph.D. Director General

NCA EUROPA, S.A.

Mississippi 231-A Pte.

Colonia Del Valle

Garza Garcia, N.L. 66220  MEXICO

011-52-81-83-35-24-76

http://www.gsinergia.com