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.
A recurring question I receive from clients, former colleagues, the public, family and associates is, “HIMP, what’s the big deal with it?” Then it seems everyone has an opinion, most based on what they have “heard” in the media.
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.
In 1998 the National Advisory Committee on Microbiological Criteria for Foods defined a CCP as “a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.”
On demand Exclusively for thought-leaders in food and beverage processing facility management, Food Plant of the Future webinars are presented by Hixson, a leading design and engineering firm of food processing facilities in North America.
On demand Concerns over food safety, reliability, and traceability get a great deal of attention within plants. Yet the highly regulated – but often-overlooked – concern for the storage and use of hazardous materials is also important.