Recently we received that dreaded call that a child had become ill with E.coli O157:H7 poisoning, and although they couldn’t say for sure, they believed over the past couple of weeks the child may have eaten one of our burgers.
To take its food-safety program to the next level, Marcho Farms replaced its traditional trim-testing program with an innovative, comprehensive carcass-testing program — a proactive tactic in the war against E. coli.
In the meat industry, one might consider Wayne Marcho, founder of Marcho Farms, to be a trailblazer, as he has had a long history of investment into doing “what’s right” by the company and its consumers — the most recent evidence occurring when its continuous-improvement efforts were turned toward its already-strong food-safety record.
Rochester Midland Corporation (RMC) is sponsoring an all day Food Safety Sanitation Forum on March 1 at Ayres Hotel, Chino Hills, CA. The forum will focus on food sanitation hot topics such as fungal and biofilm issues, allergen control, hygienic design issues, sustainability, GFSI Pros and Cons, and CIP/COP systems. Speakers include Margaret Kolk of National Sanitation Foundation (NSF), Gabe Miller and Mike Brandt from Sanimatic Corp., as well as Charles Giambrone, Technology and Regulatory Manager and Newton Green, Sustainability Engineer, both from RMC. Read More