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Step into Episode 212 of On The Delo as Delo sits down with Rudy and his son Thomas, the father–son team behind Strictly From Scratch, a 31‑year bakery that quietly supplies breads and pastries to hospitals, hotels, airlines, and big‑box retailers across the country. From New York City nightclubs and an Acapulco sabbatical to relaunching a bakery in Arizona in 1995, Rudy walks through how a career in nightlife turned into building one of the largest behind‑the‑scenes bakery operations in the United States.You'll hear how Strictly From Scratch grew from a small Tucson bakery into an 85,000‑square‑foot facility (with another 20,000 on the way) that sends three to ten truckloads at a time to major brands, while still delivering fresh bread six days a week to local restaurants and hotels around Phoenix. Thomas shares how a global food safety initiative pulled him away from a nursing path and into the business, where he became an ISO auditor, built HACCP programs, and now leads the quality systems that make it possible to serve clients like Walmart, Costco, airlines, hospitals, and hospitality groups without compromising safety or consistency.The conversation also dives into what operators are feeling right now—ingredient inflation, FDA changes like new red food coloring rules that suddenly spike the cost of something as simple as raspberry filling, and the pressure to manage margins without constantly hammering customers with price increases. Delo and his guests unpack how scale, dual commercial and local channels, and a focus on doing what's right for long‑term customers and employees helped them navigate COVID without major layoffs, all while investing millions in new automation and capacity.If you're in hospitality, foodservice, insurance, or just curious about the unseen companies that keep airlines, hospitals, and restaurants stocked every day, this episode gives you a rare look at “the biggest company nobody's heard of” and the mindset it takes to build a durable family business from scratch.Chapter Guide (Timestamps):(0:00 - 4:50) Intro, “Risky Business” liquor‑liability book, and meeting Rudy & Thomas(4:51 - 10:10) New York nightclubs, Acapulco sabbatical, Tucson bar & grill, and the birth of Strictly From Scratch(10:11 - 15:00) Selling to a Chicago restaurant group, non‑compete, and relaunching Strictly From Scratch in 1995(15:01 - 22:30) Thomas joins the business, global food safety initiative, ISO audits, HACCP, and quality systems buildout(22:31 - 30:30) Big‑box retailers, airline accounts, Michael Lewis Company, and becoming a top bakery supplier in the U.S.(30:31 - 37:30) Local foodservice routes, Cold Beers & Cheeseburgers, hospitals, hotels, and being “the biggest company nobody's heard of”(37:31 - 44:30) Ingredient inflation, FDA red‑dye changes, managing margins, and operating through COVID without major layoffs(44:31 - 50:30) Expansion plans, artisan line with partners like Noble, capital investments, and succession from Rudy to Thomas and the long‑term team(50:31 - End) Morning rituals, family life, liquor liability in Arizona, and closing thoughts on passion, work, and knowing when to pass the torch
En esta oportunidad tuvimos un invitado internacional, nos acompaño desde Taiwan: David Ruiz DíazSocio Gerente de BaFang Dumpling (Distrito Bade, Ciudad de Taoyuan, Taiwán).Líder en excelencia alimentaria: su restaurante cuenta con certificaciones internacionales HACCP e ISO 22000, fue galardonado con la Medalla de Excelencia en Higiene por el Gobierno de la Ciudad de Nuevo Taipei, y es el primer restaurante chino registrado en la plataforma SGS. Cada año, más de 3.000 análisis de productos servidos se publican abiertamente en su sitio web, garantizando transparencia total y confianza absoluta para los comensales.Actualmente colabora con PyV Internacional y, en Entre Ríos, forma parte de la agrupación ciudadana La20V —Las 20 Verdades—, comprometida con la verdad, la participación y el desarrollo local.A parte contamos con la columna de turismo de Nicolas!
El sistema de seguridad alimentaria más usado en el mundo no nació en una cocina ni en un laboratorio de salud pública. Nació en la NASA, cuando alguien se preguntó qué pasaría si un astronauta se intoxicaba a 200 kilómetros de altura. La respuesta cambió para siempre la forma en que la humanidad produce y consume alimentos.En este episodio te cuento la historia del HACCP, el sistema que una empresa de harina para pasteles llamada Pillsbury desarrolló para la NASA en 1959. Un microbiólogo llamado Howard Bauman hizo una pregunta que nadie había formulado antes, y lo que construyó a partir de ahí terminó siendo el estándar de inocuidad alimentaria de más de 150 países.Entenderás cómo funciona el sistema, por qué dejó obsoleta la inspección tradicional y cómo se convirtió en una barrera de acceso al comercio global que afecta directamente a productores en México y en toda América Latina.También descubrirás por qué la NASA nunca tuvo un brote de enfermedad alimentaria en ninguna misión tripulada, y cómo un escándalo de hamburguesas en 1993 terminó de convencer a los gobiernos de adoptarlo de forma obligatoria.Si produces, procesas o comercializas alimentos, este episodio te da contexto que pocas veces se explica con esta claridad. Y si simplemente comes todos los días, también te interesa saber quién está detrás de que eso sea seguro.Escucha Agricultura Profesional:https://open.spotify.com/show/2ZuOW2DhD7PK4SM33gtFWy?si=e33021063a114550--Créditos musicales:INTROMusic from #Uppbeat (free for Creators!):https://uppbeat.io/t/kevin-graham/53License code: 62TIV9S8Q1XCM65WOUTROMusic from #Uppbeat (free for Creators!):https://uppbeat.io/t/ra/let-good-times-rollLicense code: KUSUTAITXDLYUTHQ--Fuentes consultadas:Bauman, H.E. (1974). HACCP: Concept, Development, and Application. Food Technology, 38(9), 107-111. Artículo seminal del propio Howard Bauman donde describe el origen y desarrollo del sistema HACCP en Pillsbury para la NASA.National Advisory Committee on Microbiological Criteria for Foods (1992). Hazard Analysis and Critical Control Point System. International Journal of Food Microbiology, 16(1), 1-23. Documento que formalizó los siete principios del HACCP a nivel internacional.U.S. Food and Drug Administration (2018). HACCP Principles and Application Guidelines. FDA.gov. Guía oficial de la FDA que describe los principios del sistema y su aplicación en la industria alimentaria de Estados Unidos.Comisión del Codex Alimentarius, FAO/OMS (2003). Código de Prácticas Internacionales Recomendadas: Principios Generales de Higiene de los Alimentos. CAC/RCP 1-1969, Rev. 4. Marco internacional bajo el cual el HACCP fue adoptado como estándar global por más de 180 países miembros.Secretaría de Salud de México (2010). NOM-251-SSA1-2009: Prácticas de higiene para el proceso de alimentos, bebidas o suplementos alimenticios. Diario Oficial de la Federación. Norma oficial mexicana que incorpora los principios del HACCP como referencia para establecimientos de alimentos en México.
Inhalt: In dieser Folge teilt Matthias Lehrke, Wirtschaftsingenieur mit rund 700 durchgeführten Audits seit 1992, sein praxiserprobtes Wissen zu internen Audits – und zeigt, wie Künstliche Intelligenz die Auditarbeit sinnvoll unterstützen kann. Die Episode ist ein Auszug aus einem Webinar der BEHR'S Akademie. Hörerinnen und Hörer erfahren, welche KI-Tools sich für Vorbereitung, Durchführung und Nachbereitung von Audits eignen, wo die Grenzen der Technologie liegen und wie eine zielführende Fragetechnik Audits effektiver und wertvoller macht. Die wichtigsten Themen dieser Folge: Rolle des Auditors: Wer Audits durchführt, ist nicht nur Prüfer und Kontrolleur, sondern auch Motivator – und sollte durch geschickte Fragen und eine offene Haltung echten Mehrwert für die auditierten Bereiche schaffen. Fragetechniken im Audit: Von geschlossenen Einstiegsfragen über hypothetische und paradoxe Fragen bis hin zu positiven Fragen wie „Worauf sind Sie stolz?" – wie ein vielfältiger Fragemix das Audit bereichert und tiefere Einblicke ermöglicht. KI in der Auditvorbereitung: KI-Tools helfen dabei, aktuelle EU-Verordnungen und Grenzwerte zu recherchieren, Auditfragen zu generieren und individuelle Checklisten zu erstellen – und sparen dabei erheblich Zeit. KI zur Dokumentenprüfung: Dokumente lassen sich mit KI auf Konformität (z. B. gemäß IFS Food oder ISO 9001), inhaltliche Lücken und Sprachniveau prüfen – ein wertvolles Werkzeug vor und während des Audits. Grenzen der KI: Datenschutz, nicht immer korrekte Fakten (sog. Halluzinationen) und das Fehlen von Empathie machen deutlich: KI kann Auditpersonen unterstützen, aber nicht ersetzen – finale Entscheidungen bleiben beim Menschen. KI-Agenten als Zukunftsthema: Erste Unternehmen nutzen bereits KI-Agenten, die Maßnahmenvorschläge automatisch auf Plausibilität prüfen und auf Abweichungen hinweisen – ein Bereich mit großem Potenzial. Timestamps für Schnellhörer: 01:49 – Matthias Lehrkes Hintergrund: ~700 Audits seit 1992, KI-Philosophie und Ansatz 03:00 – KI pragmatisch einsetzen: Zeit sparen, unnötige Aufgaben abgeben 05:27 – Audit-Erfolgsfaktoren: Wo KI helfen kann – und wo nicht (Empathie, komplexe Situationen) 06:11 – Rolle des Auditors: Prüfer, Motivator und Mehrwertbringer in einem 08:41 – Fragetechniken: Geschlossen, offen, paradox, hypothetisch und positiv im Einsatz 13:13 – Drei-Sichten-Methode: Normanforderungen über Ziele, Inhalte und Schlüsselworte verstehen 17:02 – Zeitplanung im Audit: 60–70 % auditieren, 20 % Verbesserung suchen, 10 % Fazit 19:23 – KI in der Vorbereitung: Prompts optimieren, EU-Verordnungen abfragen, Dokumente prüfen 29:23 – KI-Agenten: Maßnahmenvorschläge nach Audits automatisch auf Stimmigkeit prüfen 35:08 – Fazit: KI erleichtert und unterstützt – ersetzt den Menschen aber nicht Unser Experte: Matthias Lehrke Wirtschaftsingenieur & selbstständiger Berater für die Lebensmittelwirtschaft E-Mail: matthias@lehrke.de
La gestione professionale di un'attività che abbia a che fare col settore alimentare non può prescindere da una vigilanza costante sui rischi biologici e chimici che potrebbero compromettere la salubrità delle preparazioni. Garantire standard elevati non è solo un adempimento burocratico, ma il pilastro su cui poggia la credibilità di ogni impresa. In un mercato dove la fiducia del consumatore è legata al rigore igienico, mantenere i locali decontaminati diventa un fattore competitivo essenziale. Per operare nel rispetto delle regole e tutelare la salute pubblica, risulta fondamentale adottare protocolli chiari e avvalersi di strumentazioni specifiche; per tale ragione, chi coordina laboratori di produzione spesso acquista detergenti professionali HACCP da Ingrosso Pulizie o fornitori simili, assicurandosi formulazioni certificate e idonee al contatto con le superfici alimentari.
Richard (Rick) Stier, M.S. is a consulting food scientist who has helped food processors develop safety, quality, and sanitation programs. He believes in emphasizing the importance of how these programs can help companies increase profits. Rick comes from a family background in food science, with the Institute of Food Technologists (IFT) establishing an award in his mother's name—the Humanitarian Award for Service to the Science of Food in honor of Elizabeth Fleming Stier. Rick holds degrees in food science from Rutgers University and the University of California at Davis. He is also a member of the Editorial Advisory Board of Food Safety Magazine. In this episode of Food Safety Matters, we speak with Rick [18:38] about: His path into food science and food safety, influenced by his upbringing around the Rutgers University food science community and early mentorship in the field His work as an independent consultant helping processors improve food safety, sanitation, and quality programs, and how he addresses suboptimal practices he encounters in processing facilities Memorable experiences from his career, including industry-wide efforts to address food safety challenges and examples of innovations that helped prevent future problems Why crisis management and preparedness are critical for food companies, and how building strong programs in advance helps organizations respond effectively to disruptions Common misconceptions about internal audits, and how companies can design audit programs that evaluate every element of their food safety management system and drive continuous improvement Key challenges in managing the physical plant as a prerequisite program, and why details such as facility design, maintenance, and infrastructure can have major food safety implications Frequently misunderstood hygiene practices in food processing facilities, including the importance of adequate handwashing infrastructure and strong employee hygiene policies Practical ways companies can ensure hygiene and food safety procedures are followed, such as leadership accountability, employee education, and reinforcing expectations through facility design and incentives A preview of Rick's upcoming two-part article series on HACCP, which will explore how HACCP plans fit within broader food safety management systems and prerequisite programs. News and Resources News FDA Releases Produce Regulatory Program Standards [6:22] FDA Announces FSMA 204 Stakeholder Engagement Initiative, Releases Guidance [8:11] RFK Jr. Highlights FDA's Focus on GRAS Rule, But Makes No Promises [10:44] FAO, EFSA Sign MOU to Strengthen Collaboration on Science-Based Food Safety [15:36] Resources Richard Stier's articles for Food Safety Magazine Sponsored by: IFC {LOGO LINKS TO: indfumco.com/chlorinedioxide} FACT SHEET: A Clean Break to Reset the Environment with Chlorine Dioxide [BH1] We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com [BH1]PRISCILA: Please include the uniquely linked "FACT SHEET: A Clean Break…" resource below the logo.
In regelmäßigen Abständen gibt es neue Versionen von Standards. Jedoch auch dazwischen gibt es neue Themen, die jetzt zu beachten sind. In dieser Folge beschreibt Herr Matthias Lehrke u.a., welche Schwachstellen ihn bei seiner Beratung auffallen – und worauf Auditoren achten. Zusätzlich erfahren Sie, was bei der Validierung dazu kommt und worauf bei der Inbetriebnahme von Anlagen zu achten ist. Welche Vorfälle gab es bei Fremdkörpern und wie geht es mit der Lebensmittelsicherheitskultur weiter? Ihr Experte Matthias Lehrke Er berät Unternehmen u. a. in den Kernthemen Hygiene, HACCP, Audits, IFS, Verifizierung und Validierung. Außerdem leitete er als Obmann den DGQ-Arbeitskreis „HACCP und Hygiene". Kontaktdaten Isestraße 49 20144 Hamburg Tel.: 0172 4130913 E-Mail: matthias@lehrke.de Weitere Informationen zum Thema dieser Folge Informationen zu den Online-Seminaren in den Bereichen Qm und QS mit Herrn Matthias Lehrke erhalten Sie unter: www.behrs.de/lehrke . Wir freuen uns immer über ein Feedback. Schreiben Sie uns Ihre Meinung an podcast@behrs.de. Links • Kostenfreie Informationen zu Hygiene und Recht ((http://www.behrs.de/news)) • BEHR'S…SHOP ((http://www.behrs.de)) • BEHR'S…AKADEMIE ((http://www.behrs.de/akademie)) • BEHR'S…ONLINE ((http://www.behrs.de/behrs-online)) • • QM4FOOD ((https://www.behrs.de/lebensmittelindustrie-und-ernaehrungsgewerbe/qm4food/c-162)) • HACCP-Portal: ((http://www.haccp.de)) Unsere Bitte: Wenn Ihnen diese Folge gefallen hat, hinterlassen Sie doch eine 5-Sterne-Bewertung auf der Podcast Plattform ihrer Wahl, und abonnieren sie Behr's. Sie können diesen auch mit Ihren Freunden und Bekannten teilen. Dadurch helfen Sie uns die Podcast immer weiter zu verbessern und Ihnen Inhalte zu liefern, die Sie weiterbringen. Herzlichen Dank hierfür.
Bienvenue dans « Ouvrir un restaurant », le format bonus du podcast CHEFS.Chaque vendredi, David et Adrien Pitard, opening planner et fondateur de la société Entrée, partagent leurs conseils concrets pour aider les futur·e·s restaurateur·rice·s à se lancer sereinement.Dans cet épisode, une question essentielle : ai-je le droit de vendre ce que je veux, quand je veux ?Adrien rappelle que la restauration est un secteur très encadré, où les autorisations dépendent du type d'offre, des horaires d'ouverture et du lieu d'implantation.Il explique :Les formations obligatoires :HACCP pour la sécurité alimentaire.Permis d'exploitation pour servir de l'alcool.PVBAN pour la vente d'alcool de nuit.Les démarches administratives clés : déclaration en mairie, conformité du bail, affichages légaux.Les risques en cas de manquement : fermeture administrative, sanctions financières, voire perte de licence.
A backyard hobby that started over 40 years ago has grown into a nationally recognized, family-owned business that produces more than 80,000 quail weekly, raisied responsibly, without antibiotics or hormones, and shipping premium products to chefs, retailers, and home cooks across the country. Manchester Farms is America's first quail farm, and Brittney Miller is leading its second-generation legacy.. Brittney combines her passion for sustainable agriculture with modern food safety standards. Her SQF Level 2 certified, HACCP-compliant farm sets the benchmark for quality in specialty poultry. Brittney brings expertise, warmth, and a story of authentic American entrepreneurship that resonates to anyone interested in food, health, sustainability, and family-led businesses. Quail could be the real other white meat that’s “what’s for dinner.” (Picture: Wassons enjoyed quail for Thanksgiving after joining over 34,00 in Sacromentos’s Run to Feed the Hungry.) www.manchesterfarms.com
In dieser Folge erfahren Sie von Herrn Matthias Lehrke, wie Sie offene KI-Anwendungen zur Recherche und Erledigung von Aufgaben nutzen können: Verwertbare Antworten zu HACCP, Food Fraud, Audits, Schulungen, Reporting, Fremdkörper, Dokumentation, IFS und zur Lebensmittelsicherheitskultur. Gute Vorbereitung ist alles: deutlich mehr als nur theoretisches Prompten. Sie erhalten außerdem Hinweise zu KI-Tools für das Erstellen von Hygiene- und HACCP-Schulungen. Ihr Experte Michael Lehrke Isestraße 4920144 HamburgTel.: 0172 4130913E-Mail: matthias@lehrke.de Weitere Informationen zum Thema dieser Folge Informationen zu den Online-Seminaren in den Bereichen Qm und QS mit Herrn Matthias Lehrke erhalten Sie unter: www.behrs.de/lehrke Wir freuen uns immer über ein Feedback. Schreiben Sie uns Ihre Meinung an podcast@behrs.de. Links • Kostenfreie Informationen zu Hygiene und Recht ((http://www.behrs.de/news)) • BEHR'S…SHOP • BEHR'S…AKADEMIE • BEHR'S…ONLINE • QM4FOOD
In this follow-up conversation with Raw Farm's CEO & Founder Mark McAfee, we explore the nuanced differences between raw milk and UV pasteurization technology. Mark shares his expert perspective on UV treatment as a middle ground between raw milk and traditional heat pasteurization, explaining why it preserves some bioactives while eliminating the beneficial bacterial diversity that makes raw milk unique.We dive into the technical aspects of milk safety, including Raw Farm's advanced PCR testing protocols that provide daily pathogen screening, and discuss the practical challenges of scaling raw milk production. Mark also shares his guide on how to source clean raw milk from your local farm. About Mark McAfeeMark McAfee founded the Raw Milk Institute (RAWMI) in 2011 to assure that farmers had a resource to assist them in producing very low risk raw milk for their consumers. Mark is passionate about “grass to glass” risk reduction management on the farm, and he believes that raw milk cannot emerge as a trusted food unless it is very low risk. He is certified in HACCP management from Chapman University and has developed and implemented award winning Food Safety Plans including Raw Milk Risk Analysis & Management Plans (“RAMP”).Links & ResourcesIntro to raw milk episode with Mark McAfee and Max KaneBob Comstock episode on UV pasteurization technologyGuide: How to Find a Good Raw Milk FarmerRaw milk finder: https://www.realmilk.com/raw-milk-finder/Raw Farm website: https://rawfarm.comCornell University 2021 study on bioactives in milkDiscounts Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE Get 40% the CircleDNA's Premium DNA test with code JANEZHANG: https://circledna.com/premium Connect with Jane Z. Instagram: @farm.to.future Email: jane@farmtofuture.co Website: farmtofuture.co
I'm joined today by Oliver Amdrup-Chamby, the co-founder of Puori and a true trailblazer in supplement transparency and quality. We break down everything you need to know to become a more informed consumer, from how to avoid hidden contaminants like heavy metals, pesticides, and microplastics, to why oxidation in fish oil is such a big deal, and the real story behind protein powders—especially the plant-based ones. Listeners of this podcast get 20% off of Puori protein, a one-time purchase or if you choose the already discounted subscription, you get almost a third off the price! Visit Puori.com/NAT and use my promo code NAT. What we discuss: Supplements: contamination, purity, and Danish regulation ... 00:08:46 Fish oil: contaminants, microplastics, and oxidation ... 00:12:37 Fish oil quality: what to look for ... 00:15:19 Protein needs, trends, and bioavailability ... 00:24:08 Whey protein vs. plant protein ... 00:27:30 Making protein accessible for families ... 00:31:56 Heavy metals in protein powders ... 00:37:04 Sourcing and batch-level testing ... 00:41:19 Flavorings, sweeteners, and ingredient transparency ... 00:52:10 Tips for selecting clean protein and fish oil ... 01:07:36 Encouraging transparency and consumer advocacy ... 01:11:14 Our Amazing Sponsors: Profound Health - - Nature's Marvels have been making bioregulators for over a decade, working directly with Prof. Khavinson, the pioneer of Bioregulator science! They're manufactured in the UK. They're GMP and HACCP certified and FDA-compliant. Whatever your health needs, there's a bioregulator for you. Head to profound-health.com and use code NAT15 for 15% off your first order. CAROL Bike - With its cutting-edge, science-backed method, CAROL Bike can boost your VO2max by 12% in just 8 weeks—essentially rewinding your fitness clock by a decade. The folks at CAROL Bike are offering a 100-day FREE trial! Visit http://carolbike.pxf.io/Nat or use code NAT100 for a free 100-day trial. Quantum Upgrade - Imagine plugging yourself into a limitless power source. It's been rigorously tested and shown to improve blood flow, reduce stress, and even boost cellular energy by up to 29%. Try it today at quantumupgrade.io/NAT and start running life, instead of life running you. Use my code NAT15 to get a 15-day free trial on the All-in-One Frequency Bundle. Good through June 1st, 2025 Nat's Links: YouTube Channel Join My Membership Community Sign up for My Newsletter Instagram Facebook Group
Today, I'm joined by Ulrich Dempfle, the innovative mind behind the CAROL Bike. Ulrich's journey is fascinating—he started as a mechanical engineer in Europe, became a pioneer in hospital AI systems, and is now laser-focused on bringing cutting-edge fitness tech to regular people, like you and me. What we discuss: Zone 2 training: hype, benefits, and limitations ... 00:08:00 VO2 max: definition and importance for longevity ... 00:10:00 The impracticality and issues with Zone 2 for most people ... 00:15:00 Downsides of long-duration steady-state cardio ... 00:18:00 Why strength and mobility also matter ... 00:17:00 Carol Bike and REHIT: efficient fitness for longevity ... 00:31:00 REHIT's proven VO2 max and metabolic improvements ... 00:36:00 Personalization and ease-of-use with Carol Bike ... 00:49:00 Carol Bike's versatility: multiple workouts and app integrations ... 00:57:00 Who Carol Bike is for and safety notes ... 01:10:00 Carol Bike trial info, research, and closing ... 01:12:00 Our Amazing Sponsors: Troscriptions - Blue Cannatine - think of it as a small but mighty brain boost that melts in your mouth. A precise blend of methylene blue, caffeine, CBD, and microdosed nicotine gives me steady energy, focus, and mental clarity without the usual ups and downs. Try it for yourself at troscriptions.com and use code NAT10 for 10% off. Get in the zone and stay there. Timeline: Mitopure®️ is a breakthrough supplement that promotes cellular renewal. It contains Urolithin A, which helps your body clear out damaged mitochondria and create new, efficient ones—giving you more sustainable energy. Timeline is offering 10% off your order of Mitopure now. Go to timeline.com/NAT10. Profound Health - Nature's Marvels have been making bioregulators for over a decade, working directly with Prof. Khavinson, the pioneer of Bioregulator science! They're manufactured in the UK. They're GMP and HACCP certified and FDA-compliant. Whatever your health needs, there's a bioregulator for you. Head to profound-health.com and use code NAT15 for 15% off your first order. Nat's Links: YouTube Channel Join My Membership Community Sign up for My Newsletter Instagram Facebook Group
Inhalt Jedes Jahr gibt es ein sogenanntes Klassentreffen der Teilnehmerinnen und Teilnehmer der Seminare mit Herrn Matthias Lehrke bei der BEHR'S…AKADEMIE. Neben einem Update zu aktuellen Themen werden hier zusätzlich noch alle offenen Fragen aus den Seminaren und noch viel mehr beantwortet. Hören Sie in dieser Folge das Update von Herrn Lehrke. Ihr Experte Matthias Lehrke Matthias Lehrke berät Unternehmen u. a. in den Kernthemen Hygiene, HACCP, Audits, IFS, Verifizierung und Validierung. Außerdem leitete er als Obmann den DGQ-Arbeitskreis „HACCP und Hygiene“. Kontaktdaten Isestraße 49 20144 Hamburg Tel.: 0172 4130913 E-Mail: matthias@lehrke.de Weitere Informationen zum Thema dieser Folge Informationen zu den Online-Seminaren in den Bereichen QM und QS mit Herrn Matthias Lehrke erhalten Sie unter: www.behrs.de/lehrke . Wir freuen uns immer über ein Feedback. Schreiben Sie uns Ihre Meinung an podcast@behrs.de . Links • Kostenfreie Informationen zu Hygiene und Recht • BEHR'S…SHOP • BEHR'S…AKADEMIE • BEHR'S…ONLINE • QM4FOOD • HACCP-Portal Hat Ihnen diese Folge gefallen? Dann freuen wir uns, wenn Sie unseren Podcast abonnieren. Hinterlassen Sie auch gern eine Bewertung, ein Feedback auf iTunes und teilen Sie diesen mit Freunden und Bekannten. Hinterlassen Sie uns hier Ihre Bewertung, denn Ihre Meinung zählt und hilft uns, den Podcast noch besser auf Ihre Bedürfnisse zuzuschneiden.
On this episode of the Longevity Podcast, host Nathalie Niddam is joined by renowned cardiologist and bestselling author Dr. William Davis for a deep dive into the powerful connection between gut health, the microbiome, and vibrant longevity. Dr. Davis—who made waves with his groundbreaking books Wheat Belly and Super Gut—shares his journey from mainstream cardiology to pioneering work on the true drivers behind chronic disease, fat gain, and aging. What we discuss: Meet Dr. William Davis & Wheat Belly origins ... 00:04:00 From cholesterol to calcium scoring ... 00:10:00 Dramatic health wins from removing wheat, grains, sugar ... 00:14:00 Transition to the microbiome & SIBO ... 00:19:00 Modern SIBO causes and prevalence ... 00:24:00 SIBO yogurt strategy and benefits ... 00:31:00 Women's health, pregnancy, and key microbes ... 00:47:00 Actionable gut health tips and food swaps ... 01:03:00 Fermentation: dos and don'ts ... 01:21:00 Where to find Dr. Davis and wrap-up ... 01:23:00 Our Amazing Sponsors: Peptide Pro App: can help manage every part of your peptide protocol. From smart scheduling to real-time dose checklists, note taking, and easy calculations. Listeners receive 50% off for the first month. Visit www.peptidepro.app to download the app and use code NATHALIE50 to get started today. Puori - 21 grams of high-quality whey protein from pasture-raised cows with no hormones, GMOs, or pesticides. Ready to ditch the questionable protein powders? Visit Puori.com/NAT and use my code NAT to get 20% off your first order! Profound Health - Nature's Marvels have been making bioregulators for over a decade, working directly with Prof. Khavinson, the pioneer of Bioregulator science! They're manufactured in the UK. They're GMP and HACCP certified and FDA-compliant. Head to profound-health.com and use code NAT15 for 15% off your first order. Nat's Links: YouTube Channel Join My Membership Community Sign up for My Newsletter Instagram Facebook Group
Today's guest, Dr. Gregory Kelly, creator of Qualia Mind, has spent years studying how to help people think faster, age better, and avoid that 3 p.m. crash that turns you into a zombie. If you've ever wished for an extra gear in your mental engine, this is the episode for you! And if you are interested in giving it a try, visit qualialife.com/nathalie and use promo code NATHALIE to save 15% on your order. What we discuss: Difference Between Brain and Mind ... 00:07:03 Mental Energy and Brain Function ... 00:09:49 Glucose and Ketones as Brain Fuel ... 00:17:45 Nootropic Supplements and Their Impact ... 00:24:53 Stacking Compounds for Cognitive Performance ... 00:34:07 Short-term and Long-term Benefits of Ingredients ... 00:43:18 Using Nootropics Like Qualia Mind for Performance ... 00:52:28 Safety and Effectiveness of Ingredient Stacking ... 01:16:40 Five Tips for Maintaining Cognitive Energy ... 01:19:15 Conclusion and Final Thoughts ... 01:26:28 Our Amazing Sponsors: STEMREGEN - Triggers the release of 10 million of your own stem cells, supporting tissue repair, recovery, and overall longevity. Visit stemregen.co/NAT15 and use code: NAT15 for 15% off your order. BEAM - These minerals come from humate, a natural substance formed over millions of years as freshwater plants broke down and deposited their nutrients into the soil. Over time, those minerals concentrated into this black, crystalline material that's now one of the most mineral-dense substances on earth. Visit https://www.beamminerals.com/NAT20 and use code NAT20 for 20% off. Profound Health - Nature's Marvels have been making bioregulators for over a decade, working directly with Prof. Khavinson, the pioneer of Bioregulator science! They're manufactured in the UK. They're GMP and HACCP certified and FDA-compliant. Head to profound-health.com and use code NAT15 for 15% off your first order. Nat's Links: YouTube Channel Join My Membership Community Sign up for My Newsletter Instagram Facebook Group
Inhalt: In dieser Podcastfolge erfahren Sie von Herrn Matthias Lehrke, welche Gefahren typischerweise im HACCP-Konzept übersehen werden – von Allergenen in Schmierstoffen bis hin zum Hantavirus. Was wird häufig vergessen? Wo ist die Validierung des HACCP-Plans vorgeschrieben – und wie funktioniert sie? Außerdem erhalten Sie wertvolle Hinweise, wie Sie KI-Tools beim Erstellen von Hygiene- und HACCP-Schulungen sinnvoll einsetzen können – und wo deren Grenzen liegen. Ihr Experte: Matthias Lehrke Matthias Lehrke berät Unternehmen unter anderem in den Bereichen Hygiene, HACCP, Audits, IFS, Verifizierung und Validierung. Zudem leitete er als Obmann den DGQ-Arbeitskreis „HACCP und Hygiene“. Kontaktdaten: Isestraße 49 20144 Hamburg Tel.: 0172 4130913 E-Mail: matthias@lehrke.de Weitere Informationen zur Folge Informationen zu den Online-Seminaren in den Bereichen QM und QS mit Herrn Matthias Lehrke finden Sie unter: www.behrs.de/lehrke Wir freuen uns über Ihr Feedback. Schreiben Sie uns gerne Ihre Meinung an: podcast@behrs.de Links • Kostenfreie Informationen zu Hygiene und Recht • BEHR'S…SHOP • BEHR'S…AKADEMIE • BEHR'S…ONLINE • QM4FOOD • HACCP-Portal Hat Ihnen diese Folge gefallen? Dann freuen wir uns, wenn Sie unseren Podcast abonnieren. Hinterlassen Sie auch gern eine Bewertung, ein Feedback auf iTunes und teilen Sie diesen mit Freunden und Bekannten. Hinterlassen Sie uns hier Ihre Bewertung, denn Ihre Meinung zählt und hilft uns, den Podcast noch besser auf Ihre Bedürfnisse zuzuschneiden.
What if I told you that one of the biggest secrets to staying young, fighting disease, and even keeping your heart and arteries in top shape isn't just about hitting the gym or eating clean? Products mentioned in this episode: Lypo-Spheric® Vitamin C Sodium Ascorbate Powder What we discuss: The Role of Oxidative Stress and Vitamin C ... 00:03 Introduction of Dr. Thomas Levy and His Journey ... 00:07 Oxidative Stress and Its Impact on Health ... 00:08 Exercise, Hormones, and Antioxidants ... 00:19 Critical Importance of Oral Health ... 00:30 Heavy Metals and Heart Health ... 00:45 Chelation and Detoxification Methods ... 00:47 Long COVID, Spike Protein, and Vitamin C Protocol ... 00:52 Discussion on Vitamin C Sources and Supplementation ... 01:00 Conclusion and Contact Information for Dr. Levy ... 01:06 Our Amazing Sponsors: Mitolux - Most therapy lamps just blast bright light at you, but Mitolux actually mimics real sunlight and includes red light therapy for extra wellness perks. Get a Mitolux Sunlamp for 10% off at https://mitolux.com/NAT10, NAT10 will be automatically applied at checkout. Profound Health - Nature's Marvels have been making bioregulators for over a decade, working directly with Prof. Khavinson, the pioneer of Bioregulator science! They're GMP and HACCP certified and FDA-compliant. Visit profound-health.com and use code NAT15 for 15% off your first order. Timeline: Mitopure is a breakthrough supplement that promotes cellular renewal. It contains Urolithin A, which helps your body clear out damaged mitochondria and create new, efficient ones—giving you more sustainable energy. Timeline is offering 10% off your order of Mitopure now. Go to timeline.com/NAT10. Nat's Links: YouTube Channel Join My Membership Community Sign up for My Newsletter Instagram Facebook Group
Inhalt In regelmäßigen Abständen gibt es neue Versionen von Standards. Doch auch dazwischen treten neue Themen auf, die beachtet werden müssen. In dieser Folge beschreibt Herr Matthias Lehrke unter anderem, welche Schwachstellen ihm in seiner Beratung auffallen – und worauf Auditoren besonders achten. Zusätzlich erfahren Sie, welche Anforderungen bei der Validierung hinzukommen und worauf bei der Inbetriebnahme von Anlagen zu achten ist. Zudem werden Vorfälle im Zusammenhang mit Fremdkörpern thematisiert und die Weiterentwicklung der Lebensmittelsicherheitskultur beleuchtet. Ihr Experte Matthias Lehrke Er berät Unternehmen unter anderem zu den Kernthemen Hygiene, HACCP, Audits, IFS, Verifizierung und Validierung. Zudem leitete er als Obmann den DGQ-Arbeitskreis „HACCP und Hygiene“. Kontaktdaten: Isestraße 49 20144 Hamburg Tel.: 0172 4130913 E-Mail: matthias@lehrke.de Weitere Informationen zum Thema dieser Folge Informationen zu den Online-Seminaren in den Bereichen QM und QS mit Herrn Matthias Lehrke finden Sie unter: www.behrs.de/lehrke Wir freuen uns über Ihr Feedback. Schreiben Sie uns Ihre Meinung an: podcast@behrs.de Links • Kostenfreie Informationen zu Hygiene und Recht • BEHR'S…SHOP • BEHR'S…AKADEMIE • BEHR'S…ONLINE • QM4FOOD • HACCP-Portal Hat Ihnen diese Folge gefallen? Dann freuen wir uns, wenn Sie unseren Podcast abonnieren. Hinterlassen Sie auch gern eine Bewertung, ein Feedback auf iTunes und teilen Sie diesen mit Freunden und Bekannten. Hinterlassen Sie uns hier Ihre Bewertung, denn Ihre Meinung zählt und hilft uns, den Podcast noch besser auf Ihre Bedürfnisse zuzuschneiden.
In today's episode, I'm thrilled to share a captivating conversation with Dr. Robert Lufkin, a distinguished physician and medical school professor. Dr. Lufkin, the author of the groundbreaking book "Lies I Taught in Medical School," offers unique insights from his perspective within the medical establishment. We dive deep into the shortcomings of modern medicine, especially when it comes to addressing chronic diseases like obesity, diabetes, and cardiovascular issues. What We discuss: Dr. Lufkin's Background and Perspective ... 00:07:21 Modern Medicine and Chronic Disease Challenges ... 00:11:48 Dr. Lufkin's Personal Health Journey ... 00:13:37 Importance of Lifestyle in Medical Treatment ... 00:17:39 Type 2 Diabetes and Aging ... 00:28:11 Perspective on Cardiovascular Health ... 01:01:16 Discussion on Statins ... 01:04:16 General Practitioner Role and Medical System ... 00:21:33 Diet and Nutritional Insights ... 00:43:23 Fasting and Metabolic Health ... 00:51:15 Stress Management and Childhood Events Impact ... 00:38:45 Dr. Lufkin's Views on Supplements ... 01:09:35 Where to Find Dr. Robert Lufkin's Book ... 01:12:25 Our Amazing Sponsors: Profound Health - Nature's Marvels have been making bioregulators for over a decade, working directly with Prof. Khavinson, the pioneer of Bioregulator science! They're manufactured in the UK. They're GMP and HACCP certified and FDA-compliant. Whatever your health needs, there's a bioregulator for you. Head to profound-health.com and use code NAT15 for 15% off your first order. Puori - 21 grams of high-quality whey protein from pasture-raised cows with no hormones, GMOs, or pesticides. Ready to ditch the questionable protein powders? Visit Puori.com/NAT and use my code NAT to get 20% off your first order! Timeline - Improve your cellular energy, strengthen muscle, and boost endurance by taking Mitopure daily. Mitopure unlocks 6x more Urolithin A than diet alone. Visit timeline.com/nat10 for 10% off. Nat's Links: YouTube Channel Join My Membership Community Sign up for My Newsletter Instagram Facebook Group
Send us a message!In this episode we will be covering Facebook Live Questions 2/24-3/2/24 from Dana's free Facebook Group Registered Dietitian Exam Study Group with Dana RD!Get the free RD Exam Prep Masterclass here. Looking for additional tutoring service? Visit my website! Shop all recorded courses at https://danajfryernutritiontutoring.teachable.comJoin the RD Exam Prep Mastery Program for access to the Situational Practice Questions, Vocab Classes, Wed 8pest Group tutoring , study guides and a new trouble area video each week!Free Downloads: danajfryernutritiontutoring.teachable.com/p/my-downloadable-462494
Farmers in the Upper Midwest are utilizing actionable data to make informed decisions about the conservation practices implemented on their farms. Results from the first year of a five-year effort through the Farmers for Sustainable Food Climate-Smart Program showed that these sustainable farming practices are achieving positive environmental outcomes. Dairy Stream host, Joanna Guza, and guests, Drew Kessler and Michael Crinion, discuss the following topics: Using actionable data to make informed conservation decisions How the conservation efforts are analyzed What conservations practices are the most popular Conservation efforts making economic sense Most impressive part of the program Challenges Resources Data becoming a currency What next in the space of data-driven sustainability efforts Special thanks to Farmers for Sustainable Food for sponsoring this episode. About the guests Drew Kessler — a seasoned Scientist and Principal at Houston Engineering, Inc. (HEI)—is a leading expert in water resources management and agricultural sustainability. With nearly two decades of experience, including a decade at HEI, Drew has dedicated his career to bridging the gap between environmental science and agricultural practices. His expertise in water quality, wildlife ecology, and TMDL processes has made him a valuable asset to farmers, food supply chains, and policymakers alike. Drew's ability to translate complex scientific information into actionable insights has fostered collaboration and positive outcomes for agricultural working lands. Michael Crinion — a rural entrepreneur with extensive knowledge of dairy, beef, sheep, and poultry enterprises, as well as experience in implementing ISOs and HACCP protocols. Having grown up on a farm in Ireland, Crinion moved to Brookings, SD, in 2004 to extend his farming operations. He serves as the Managing Partner of Ash Grove Dairy, a 2,100-cow cross-ventilated dairy operation in Lake Benton, MN, and is the CEO of BioHydrogen LLC, which transforms waste streams into a sustainable and renewable hydrogen energy. In addition to his role as a Board Member with Edge Dairy Farmer Cooperative, Crinion is the 2024 Chair of U.S. Farmers & Ranchers in Action. Resources Farmers for Sustainable Food Climate-Smart Program Farmers for Sustainable Food Resources Press release on year-one results Contact Farmers for Sustainable Food staff Compeer Financial is proud partner of Dairy Stream. Learn more about Dairy Stream sponsorship. This podcast is produced by the Voice of Milk, a collaboration of individual dairy organizations working to improve the future of dairy farm families. Become a sponsor, share an idea or feedback by emailing podcast@dairyforward.com.
Today we're talking about methylene blue—aka the stuff that biohackers love, and journalists love to call "fish tank cleaner." Discover how methylene blue functions as a redox cycling agent, enhancing mitochondrial function, supporting immune health, and even boosting mood. What We discuss: Focus on methylene blue and its benefits ... 00:04:33 Introduction to delivery systems and troches ... 00:09:00 Mitochondria's role in health ... 00:17:49 Methylene blue's impact on mitochondria ... 00:26:31 Dosage and its effects on different health issues ... 00:33:45 Cordycepin and immune support ... 00:50:39 GABAergic system and TroZ ... 01:00:59 Travel stack and recommendations ... 01:19:49 Closing thoughts and top tips for longevity ... 01:24:01 Our Amazing Sponsors: Profound Health - Nature's Marvels have been making bioregulators for over a decade, working directly with Prof. Khavinson, the pioneer of Bioregulator science! They're manufactured in the UK. They're GMP and HACCP certified and FDA-compliant. Whatever your health needs, there's a bioregulator for you. Head to profound-health.com and use code LONGEVITY15 for 15% off your first order. LVLUP: The secret to CREvolution? It's all about GAA. This powerful compound helps you get more creatine into your cells faster than traditional creatine. Ready to crush your next workout? Head to lvluphealth.com and use the code NAT for 15% off. BiOptimizers - Magnesium Breakthrough: It's the only full-spectrum magnesium supplement with 7 unique forms of magnesium that your body can actually use and absorb. Go to bioptimizers.com/bionat and enter the coupon code BIONAT to get 10% off your order. Nat's Links: YouTube Channel Join My Membership Community Sign up for My Newsletter Instagram Facebook Group
Send us a message!In this episode we will be covering Facebook Live Questions 12/16-12/22/24 from Dana's free Facebook Group Registered Dietitian Exam Study Group with Dana RD!Get the free RD Exam Prep Masterclass here. Looking for additional tutoring service? Visit my website! Shop all recorded courses at https://danajfryernutritiontutoring.teachable.comJoin the RD Exam Prep Mastery Program for access to the Situational Practice Questions, Vocab Classes, Wed 8pest Group tutoring , study guides and a new trouble area video each week!Free Downloads: danajfryernutritiontutoring.teachable.com/p/my-downloadable-462494
Nhằm bảo đảm an toàn thực phẩm, từ 1/1/2025, Hà Nội tăng cường xử phạt các tổ chức, cá nhân vi phạm - Hội đồng nhân dân thành phố Hà Nội đã biểu quyết thông qua Nghị quyết quy định mức tiền phạt đối với một số hành vi vi phạm hành chính trong lĩnh vực an toàn thực phẩm trên địa bàn thành phố Hà Nội (thực hiện Khoản 1 Điều 33 Luật Thủ đô). Theo đó, từ ngày 1/1/2025, thành phố Hà Nội áp dụng phạt tiền đối với cơ sở sản xuất, chế biến thực phẩm thuộc đối tượng bắt buộc thiết lập và áp dụng hệ thống phân tích nguy cơ và kiểm soát điểm tới hạn (HACCP) hoặc các hệ thống quản lý an toàn thực phẩm tiên tiến khác theo quy định của pháp luật trong quá trình sản xuất, kinh doanh thực phẩm, mức cao nhất 40 triệu đồng. Chủ đề : an toàn, thực phẩm, xử phạt --- Support this podcast: https://podcasters.spotify.com/pod/show/vov1kd/support
Inhalt Viele Vorgaben des HACCP gelten auch für Anlagen und Technik. Nur hier wird oft etwas übersehen, was zur Beanstandung oder zu Abwertungen in Audits führen kann. In dieser Podcastfolge erfahren Sie, wie Sie diese Fehler vermeiden. Ihr Experte Matthias Lehrke Er berät Unternehmen u. a. in den Kernthemen Hygiene, HACCP, Audits, IFS, Verifizierung und Validierung. Außerdem leitete er als Obmann den DGQ-Arbeitskreis „HACCP und Hygiene“. Kontaktdaten Isestraße 49 20144 Hamburg Tel.: 0172 4130913 E-Mail: matthias@lehrke.de Weitere Informationen zum Thema dieser Folge Informationen zu den Online-Seminaren in den Bereichen QM und QS mit Herrn Matthias Lehrke erhalten Sie unter: www.behrs.de/lehrke . Wir freuen uns immer über ein Feedback. Schreiben Sie uns Ihre Meinung an podcast@behrs.de . Links • Kostenfreie Informationen zu Hygiene und Recht • BEHR'S…SHOP • BEHR'S…AKADEMIE • BEHR'S…ONLINE • QM4FOOD • HACCP-Portal Hat Ihnen diese Folge gefallen? Dann freuen wir uns, wenn Sie unseren Podcast abonnieren. Hinterlassen Sie auch gern eine Bewertung, ein Feedback auf iTunes und teilen Sie diesen mit Freunden und Bekannten. Hinterlassen Sie uns hier Ihre Bewertung, denn Ihre Meinung zählt und hilft uns, den Podcast noch besser auf Ihre Bedürfnisse zuzuschneiden.
In this engaging episode of Informed Dissent, hosts Mark and Jeff sit down with Mark McAfee, co-founder of Raw Farm, to explore the transformative power of raw milk and its impact on health. Drawing from his background as a paramedic and his deep commitment to ethical farming, McAfee discusses the stark contrasts between conventional dairy practices and his approach to sustainable, nutrient-rich raw dairy products. He shares compelling research linking raw milk to improved immune function, reduced asthma in children, and overall wellness. Join us as we delve into the science of bioactive compounds in raw milk, the importance of whole food nutrition, and the vital role farmers play in our health and communities.Mark McAfee is a pioneering figure in the raw milk industry, having co-founded Organic Pastures Dairy in 1999, which has grown to become the world's largest organic raw milk dairy. He established the Raw Milk Institute (RAWMI) in 2011 to support farmers in producing safe, low-risk raw milk for consumers. With a passion for "grass to glass" risk reduction management, Mark emphasizes that raw milk must be extremely low risk to gain consumer trust.Certified in HACCP management from Chapman University, he has developed award-winning food safety plans, including Raw Milk Risk Analysis & Management Plans (RAMP). Mark's expertise is backed by a unique background as a premed-trained retired EMS paramedic and medical educator. In 1997, he was recognized with the Best of the West grower award for implementing an innovative on-farm risk management system with Odwalla juice company. He has lectured on the safety and health benefits of raw milk at numerous prestigious institutions across the United States, Canada, and Australia. Today, Mark's Raw Farm brand serves over 50,000 families in California alone, with products available in over 900 store locations nationwide.Connect with Mark McAfee: Website: Raw Milk InstituteInstagram: @rawmilkinstituteShow sponsor RogersHood.com, detox from parasites, candida, heavy metals and toxins with code IDM to save 10%!Elevate your wellness with MK Supplements premium beef organ capsules—nutrient-dense, non-GMO, and 100% pasture-raised. Enjoy 30% off with code IDM and elevate your health naturally!Support the showFor more Informed Dissent visit our website at Informed Dissent Media Follow us on Social media @InformedDissentMedia
In this engaging episode of Informed Dissent, hosts Mark and Jeff sit down with Mark McAfee, co-founder of Raw Farm, to explore the transformative power of raw milk and its impact on health. Drawing from his background as a paramedic and his deep commitment to ethical farming, McAfee discusses the stark contrasts between conventional dairy practices and his approach to sustainable, nutrient-rich raw dairy products. He shares compelling research linking raw milk to improved immune function, reduced asthma in children, and overall wellness. Join us as we delve into the science of bioactive compounds in raw milk, the importance of whole food nutrition, and the vital role farmers play in our health and communities.Mark McAfee is a pioneering figure in the raw milk industry, having co-founded Organic Pastures Dairy in 1999, which has grown to become the world's largest organic raw milk dairy. He established the Raw Milk Institute (RAWMI) in 2011 to support farmers in producing safe, low-risk raw milk for consumers. With a passion for "grass to glass" risk reduction management, Mark emphasizes that raw milk must be extremely low risk to gain consumer trust.Certified in HACCP management from Chapman University, he has developed award-winning food safety plans, including Raw Milk Risk Analysis & Management Plans (RAMP). Mark's expertise is backed by a unique background as a premed-trained retired EMS paramedic and medical educator. In 1997, he was recognized with the Best of the West grower award for implementing an innovative on-farm risk management system with Odwalla juice company. He has lectured on the safety and health benefits of raw milk at numerous prestigious institutions across the United States, Canada, and Australia. Today, Mark's Raw Farm brand serves over 50,000 families in California alone, with products available in over 900 store locations nationwide.Connect with Mark McAfee: Website: Raw Milk InstituteInstagram: @rawmilkinstituteShow sponsor RogersHood.com, detox from parasites, candida, heavy metals and toxins with code IDM to save 10%!Elevate your wellness with MK Supplements premium beef organ capsules—nutrient-dense, non-GMO, and 100% pasture-raised. Enjoy 30% off with code IDM and elevate your health naturally!Support the showFor more Informed Dissent visit our website at Informed Dissent Media Follow us on Social media @InformedDissentMedia
In today's episode, I had the pleasure of catching up with Anthony Horger, a former AB Tech program graduate. We dived into his impressive journey from a local brewery job post-graduation to his various roles in distilleries and breweries, ultimately leading to his current position as an industry trainer for food, beverage, and natural products at North Carolina BioNetwork. Anthony also shared invaluable insights into the often-overlooked aspect of supply chain management and how critical supplier controls are to maintaining a safe and efficient production environment. Anthony has a rich background in the food and beverage industry. He started his career as a pastry chef and transitioned into brewing and distilling. His path led him from a local craft brewery through innovative and sometimes perilous projects in startup distilleries to working for a large manufacturer owned by Budweiser in San Diego and finally back to Asheville. His varied experiences have uniquely positioned him as an expert in industry training, where he focuses on sanitation, HACCP planning, and supplier controls. "It feels good to keep people safe. When you can help improve these things, you'll see the light go on in many people's heads." ~Anthony Horger Today on Consuming the Craft: • Anthony began his career as a pastry chef before moving into brewing and distilling.• After graduation, he worked at a local brewery and a startup distillery focused on speed aging technology.• Anthony then moved to San Diego to work at a Budweiser-owned distillery just as the world started changing due to the pandemic.• He gained valuable insights into the importance of safety and proper sanitation during his time in San Diego.• Anthony now works as an industry trainer for North Carolina BioNetwork, focusing on food, beverage, and natural products.• Supplier controls involve more than just taking a supplier's word; they require audits and sometimes personal visits to ensure compliance with safety standards.• Certifications like SQF are important for ensuring quality and safety in the supply chain.• Continuous improvement and corrective actions are vital metrics for evaluating the reliability and safety of a supplier. Resources Mentioned: • North Carolina BioNetwork• McConnell Farms Contact Anthony: • LinkedIn: Anthony Horger• North Carolina BioNetwork WebsiteThis episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the Craft Thanks for tuning into this week's Consuming the Craft Podcast episode, brought to you by AB Tech's Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | GooglePlay Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.
Today, on Consuming the Craft, I had the pleasure of reconnecting with Jeffrey Rickert, a graduate of our program who has shifted his focus from brewing to food safety education. Jeffrey is now actively working to ensure the safety of food and beverages across North Carolina through the NC BioNetwork. Our conversation covered everything from his journey post-graduation to his current role in training businesses on allergen safety and food handling practices. Jeffrey shared how his passion for training others in the brewing industry perfectly fit his new career path. Through NC BioNetwork, he helps a wide range of businesses, including breweries, beverage producers, and even cosmetics manufacturers, navigate the complexities of food safety. His expertise has become invaluable, especially in understanding and mitigating allergen risks within the industry. "If it comes in contact with our skin or we eat it, you guys help the folks figure out what's wrong." ~Jeffrey Rickert Today on Consuming the Craft: · Jeffrey Rickert graduated in 2016 and initially worked in a yeast production facility, ultimately becoming a head brewer at a local craft brewery.· He now works with NC BioNetwork, providing food safety education to various industries across North Carolina, including breweries and cosmetics manufacturers.· The U.S. recognizes nine major allergens, while the UK recognizes fourteen, and Japan has about twenty.· Proper cleaning and testing for allergens in brewing equipment are crucial to prevent severe allergic reactions.· The NC BioNetwork offers training on food safety systems like HACCP and preventative controls for human food.· There's funding available in North Carolina for companies interested in food safety training through local community colleges.· New and emerging beverages may have different properties that present unique safety challenges, such as lower alcohol content and higher residual sweetness.· Proper documentation and TTB approval are necessary for using non-standard ingredients in brewing. Resources Mentioned: NC BioNetworkFDA's draft guidance on food safetyTTB and generally recognized as safe (GRAS) lists Contact Jeffrey: NC BioNetwork This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the Craft Thanks for tuning into this week's Consuming the Craft Podcast episode, brought to you by AB Tech's Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | GooglePlay Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.
In this episode, Geert van Kempen, Head of Food and Beverage Strategy at Veeva Systems, shares his expertise on digital transformation in the food and beverage industry. He discusses Veeva's innovative cloud-based software solutions that address food safety management, HACCP, efficiency, compliance, and sustainability. With a background in life sciences and food/beverage, Geert provides valuable insights into the industry's challenges and opportunities. Tune in to learn how Veeva's solutions are transforming the industry and gain expert advice on navigating the evolving food and beverage landscape.
In this episode of The Luke Coutinho Show, I am excited to welcome Ashwin Bhadri, the Founder & CEO of Equinox Labs, and a National Resource Person at Food Safety and Standards Authority of India (FSSAI). Join me as we uncover: Food labeling and compliance: Discrepancies between the label claims and the actual contents , and challenges with FSSAI Differences in testing labs: Importance of NABL accreditation and randomized batch testing Nutraceuticals and regulations: Key certifications like HACCP and ISO, and implementation of basic regulatory technologies Food safety practices: Post-harvest handling, sanitization, mold testing, and new technology in food testing like PCR (Polymerase Chain Reaction) Tips for honest food chain for food entrepreneurs: From label transparency to prioritizing quality and safety And much more…
Navigating Food Safety Challenges: Bruce Ferree's 40-Year Career in Food ScienceBruce Ferree, a food safety consultant, unpacks the world of food safety and quality management. Bruce's career spans over four decades, encompassing meats, poultry, dairy, and aseptic processing roles. He's a distinguished member of the Institute of Food Technologists and a former US Marine and cancer survivor. Bruce shares valuable insights from his vast experience in the food industry, the evolution of food safety culture, and the significance of consistency, continuous improvement, and prevention.In this episode, you'll hear about:The key changes in the culture of food safety and quality over Bruce's careerThe importance of CCP (Consistency, Continuous Improvement, and Prevention)Military discipline transferred to food scienceHow surviving cancer influenced Bruce's perspective on life and workSome key strategies that professional organizations like IFT can adopt to effectively convey scientific information to consumersJump to:(05:03) Workers who take ownership of quality and safety.(07:14) Integration of quality teams for efficient collaboration.(12:39) Challenges in food safety mirror cancer survival.(17:09) Diverse food scientists unite in global organization.(19:13) Pesticides, heavy metals and public awareness.(25:00) Featured artist and song(25:57) This episode's MantraFeatured Artist and Song:QUEMA by NASTY CATLinks mentioned in this episode:Institute of Food TechnologistsBang the Drum All Day by Todd Rundgren, music was chosen by Bruce Ferree.Connect with the showAQUALABZachary Cartwright, PhD
Sara Mortimore, M.Sc., FRSPH, MIFST, is the Vice President and Global Subject Matter Expert for Food Safety at Walmart Inc. In her role, Sara is responsible for the global development and oversight of all food safety programs, compliance, and initiatives for the company's 10,500 stores, owned manufacturing facilities, and distribution and fulfilment centers. This includes the supplier and supply chain food safety program. Prior to joining Walmart in May 2019, Sara held the position of Vice President of Product Safety, Quality, and Regulatory Affairs with enterprise-wide responsibility at Land O'Lakes Inc. In this capacity, she covered both human and animal foods and supported nonprofit international development work. Sara began her career with Glaxo SmithKline as a Research Technologist in research and development. In 1989, she joined Grand Metropolitan Foods, which later became Pillsbury and was subsequently incorporated by General Mills Inc. There, she held various roles leading supply chain food safety, quality, and regulatory teams in international markets. Sara is also the co-author of several successful books, book chapters, and papers on Hazard Analysis and Critical Control Points (HACCP) and food safety management. She has served on the board of trustees for the Royal Society of Public Health and is a Steering Committee member of the Global Food Safety Initiative (GFSI). Sara also serves on the Educational Advisory Board of the Food Safety Summit. In this episode of Food Safety Matters, we speak with Sara [3:53] about: The challenges and opportunities she has experienced throughout her career overseeing food safety at the world's largest retailer, as well as major-brand food companies Lessons learned during Walmart's testing phase of its Product Design Hazard Analysis (PDHA) program, a food safety program for private-label suppliers that was launched in 2022 and is now being rebranded as the Strive for Excellence program Walmart's tech-driven efforts to improve food safety assurance and steps the company is taking to enable greater control over its supply chain Walmart's “one global team” approach to food safety culture, and how Sara and her team works to instill this culture across the company and its supply chain, as well as how the success of these food safety culture efforts are measured Walmart's membership with the Alliance to Stop Foodborne Illness, and how Sara and the company work to demonstrate to consumers that food safety is a priority for Walmart Challenges Sara has experienced throughout her career when it comes to ensuring that supplier HACCP plans are adequate, especially when suppliers may span the globe and have access to different resources and technologies Sara's views on the most crucial food safety issues for the retail sector and food industry to address in the near- and long-term. We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
On Culture Friday, why Israeli victims of sexual violence have been largely ignored by the West; Families have a few decent films to look forward to this holiday season; and a biography of Elisabeth Elliot that draws out the significance of her life without putting her on a pedestal. Plus, waiting for Christ on the Music of Advent, and the Friday morning newsSee WORLD's Gift book guide online.Support The World and Everything in It today at wng.org/donate.Additional support comes from Friesla. Big meatpacking plants across the U.S. shut down during the COVID-19 pandemic, exposing the vulnerability of large, centralized operations. Independent meat producers, processors, and entrepreneurs are taking back control of local meat processing by launching small, independent processing plants. At Friesla, we're helping to restore local meat processing through scalable, USDA-compliant Mobile and Modular Meat Processing Systems—walking alongside you from project design through manufacturing, HACCP plan writing and training, to business growth and plant expansion. Learn more at Friesla.com.From Samaritan Ministries, connecting Christians who care for one another spiritually and financially when there's a medical need. More at samaritanministries.org/worldpodcast.And from Dordt University. Dordt's Accredited M-S-W program equips faithful social workers to maximize their impact. More at Dordt.edu/M-S-W
Kathy Knutson, Ph.D., PCQI, is the Founder of Kathy Knutson Food Safety Consulting LLC, an author, and the Chair of the Education Committee for the National Cannabis Industry Association (NCIA), with expertise in the fields of bacteriology, food science, and education. She speaks, writes, and trains on U.S. Food and Drug Administration Food Safety Modernization Act (FDA FSMA) compliance, and has also trained over 500 Preventive Controls Qualified Individuals (PCQIs) throughout her career. Dr. Knutson works with managers to help them write thorough hazard analyses, food safety plans, recall plans, environmental monitoring programs, and allergen programs. Additionally, Dr. Knutson travels to manufacturers to conduct swabbing to locate pathogens during recall investigations, as well as for gap assessments of Good Manufacturing Practices (GMPs) for cannabis-infused edibles. In 2020, she published her book, titled, Food Safety Lessons for Cannabis-Infused Edibles. In this episode of Food Safety Matters, we speak with Dr. Knutson [48:30] about: How she became interested in food safety for cannabis-infused edibles and beverages, and the challenges she faced in transitioning to the cannabis industry Her work with NCIA, as well as with the ASTM International D37 Cannabis committee, where she is helping write the first GMP international standard for the cannabis industry The need for proper packaging and labeling to ensure the safety of cannabis-infused products, particularly in preventing underage use, as well as the importance of designing the products themselves to be unattractive to children How the patchwork of state regulations for cannabis complicates trade and testing, and the potential for future federal regulation of cannabis edibles as either foods or supplements The importance of implementing GMPs, HACCP plans, and preventive controls when producing cannabis-infused goods to prepare for potential federal regulation The need for training and recruitment of experienced individuals in the cannabis industry and the benefits of having dedicated quality assurance managers, as well as the advantages of having multiple Preventive Controls Qualified Individuals (PCQIs) in a food company or facility. Before our interview with Dr. Knutson, we also hear from Hal King, Ph.D. [3:42], the Editor of Food Safety Leadership in the Business of Food Safety, which is a new digital book published by Food Safety Magazine that serves as a resource for the retail foodservice industry. The book defines and models food safety business leadership from the perspective of top food safety business leaders at best-in-class retail foodservice operations. News and Resources News Stories and Related Items New Stakeholder Coalition Formed to Advocate for Effective FDA Human Foods Program [18:52] FDA Deputy Commissioner Jones Discusses Future of Human Foods Program Under His Leadership [20:41] FDA Proposes to Stop Allowing Brominated Vegetable Oil in Food, Says Red Dye 3 May Be Next “Food Safety Culture Collaboration: Are Regulators Adapting and Catching Up?” by Lone Jespersen, Ph.D., Rounaq Nayak, Ph.D., and Anne-Mette Olsen D.V.M., M.V.P.H. for Food Safety Magazine October/November 2023 California Passes Law Requiring Tests for Toxic Heavy Metals in Baby Foods, Disclosure of Results [34:02] FAO/WHO Establishes Recommended Threshold Values for Allergens in Foods [37:12] FAO/WHO Expert Committee Conducts Review of Foodborne Viruses to Support Codex Guidance Updates [38:56] FDA Publishes Results of FY 2021 Pesticide Residue Sampling Program for Foods [43:44] NACMCF's Report to FDA on Cyclospora in Produce Mentions Two Proposed Species that are Parasitic to Humans [44:28] “Outbreak Investigations of Cyclospora cayetanensis Infections 2013–2020: Progress Made and Challenges Remaining” by Stelios Viazis Ph.D., Fazila Shakir M.H.S., Anne Straily D.V.M., Adrienne Goodrich-Doctor Ph.D., Jeffery L. Sumter Dr.P.H., and Socrates Trujillo Ph.D. for Food Safety Magazine April/May 2022 Interview-Related Items “Packaging and Labeling Requirements for Cannabis-Infused Edibles” by Kathy Knutson, Ph.D., PCQI for Food Safety Magazine August/September 2023 The New Digital Book Edited by Hal King, Ph.D. and Published by Food Safety Magazine Food Safety Leadership in the Business of Food Safety (FREE download) Food Safety Magazine Webinars Beat the Recall: Effective Allergen Control in Food Manufacturing (Available for on-demand replay) Safely Serving All: Allergen Control and Response in Retail Foodservice (Live on December 12, 2023) We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
In today's episode, we are joined by Dr. Lynn Delmore, a Food Industry Consultant, to explore the journey of securing USDA approval for meat processing plants and delve into food safety aspects within the U.S. meat industry. Our conversation addresses critical topics like HACCP plans and SSOPs, highlighting the significance of keeping abreast of evolving regulatory demands. We also tackle the crucial issue of allergen control and the ever-changing regulatory framework in the meat industry.
Barbara Masters, D.V.M., is the Vice President of Regulatory Policy, Food, and Agriculture at Tyson Foods Inc., where she provides regulatory vision and support to the enterprise and gives oversight to the Office of Animal Welfare. She also serves on the Board of Directors for the Partnership for Food Safety Education, the Center for Foodborne Illness, and the Steering Committee of the Global Food Safety Initiative (GFSI). Previously, Dr. Masters spent nine years as a Senior Policy Advisor at Olsson Frank Weeda, where she worked closely with the meat and poultry industry to ensure regulatory compliance. She also served as Administrator of the U.S. Department of Agriculture's Food Safety and Inspection Service (USDA-FSIS), where she established a solid infrastructure of science-based policies and data analysis to reduce foodborne illness and product recalls. Dr. Masters holds a Doctorate of Veterinary Medicine from Mississippi State University and a Food Animal Internship from Kansas State University. In this episode of Food Safety Matters, we speak with Dr. Masters [21:42] about: The meaning behind “Never let a good crisis go to waste”—a lesson learned through significant foodborne illness and animal disease outbreaks she experienced during her career—as it relates to Dr. Masters' approach to food safety policy What it was like to be part of USDA-FSIS' efforts to develop landmark regulations and guidelines, such as for HACCP or SSOPs, from the administrative process to training and implementation Dr. Masters' work at Tyson with the Office of Animal Welfare to monitor regulatory developments and establish steps for implementation How the GFSI Steering Committee works with small food businesses with limited resources to help them achieve GFSI certification The “mutual vision” GFSI shares with industry for a future where certification bodies can work more closely with regulators to help improve audits The critical importance of “doing the right thing every time”—a saying borrowed from the late Dr. David Theno, co-recipient of Food Safety Magazine's 2010 Distinguished Service Award alongside Dr. Masters—as a leader in food safety. News and Resources FDA Updates Guidance to Address Food Manufacturers Circumventing Allergen Cross-Contact Requirements for Sesame [2:06]FDA Responds to CFP Recommendations for Food Code, Retail Program Standards [8:45]USDA Begins Sampling for Drug Residues in Cattle Claimed to be "Raised Without Antibiotics" [10:59]FDA Updates on Prevention Strategy for Cronobacter Contamination of Infant Formula [15:03]Experimental Rapid Tool Can Accurately Detect Bacteria Levels in Food Before it Leaves Production Facility [17:22] [October 19 WEBINAR] Beat the Recall: Effective Allergen Control in Food Manufacturing Sponsored by:Cintas We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
In this episode, farmer Jordan MacPhee talks about their approach to HACCP and food safety practices on the farm. Make farming easier with the Paperpot Transplanter and Other Small Farm Equipment at https://www.paperpot.co/ Follow PaperpotCo on IG https://instagram.com/paperpotco Podcasts by Diego Footer: Microgreens: https://apple.co/2m1QXmW Vegetable Farming: https://apple.co/2lCuv3m Livestock Farming: https://apple.co/2m75EVG Large Scale Farming: https://apple.co/2kxj39i Small Farm Tools https://www.paperpot.co/
Is it worth changing your legal name to "Subway" for free sandwiches? Why are HACCP plans so convoluted? Is pita flatbread? The answer to these questions and more on an all-new episode of Cooking Issues with Dave Arnold. Hosted on Acast. See acast.com/privacy for more information.
Mark McAfee founded the Raw Milk Institute (RAWMI) in 2011 to assure that farmers had a resource to assist them in producing very low risk raw milk for their consumers. Mark is passionate about “grass to glass” risk reduction management on the farm, and he believes that raw milk cannot emerge as a trusted food unless it is very low risk. He is certified in HACCP management from Chapman University and has developed and implemented award winning Food Safety Plans including Raw Milk Risk Analysis & Management Plans (“RAMP”).Mark co-founded the world's largest organic raw milk dairy in 1999 named Organic Pastures Dairy. Today, it sells it's raw products safely across the United States of America in over 900 store locations. The Raw Farm brand estimates to feed over 50,000 families in California, alone. Mark has worked with state regulators and industry leaders to develop the business's Test & Hold custom food safety program. Mark is a premed-trained retired EMS Paramedic and acute care medical educator with a background in organic farming. In 1997, Mark was awarded the Best of the West grower award for being the first farmer in the USA to initiate an “on farm audited HACCP type risk management system” with the Odwalla juice company. Mark has lectured on the safety and gut biome benefits of raw milk at USC, Stanford, UCSB, Rutgers, University of Guelph, UVIC BC Canada, UCLA, CSUF, Chico State and other Universities and medical schools in Australia, USA and Canada.Max Kane is an American entrepreneur, local food activist, author, engaging speaker, natural health advocate, and a leading expert in non-toxic, raw dairy production. Max is the CEO of three privately held companies and the author of several books on food and health. Max has over $50M in marketing experience driving revenue to small farms, and has apprenticed under hundreds of farmers around the United States learning about food production.Max is a survivor of degenerative Crohn's disease, the first US citizen to voluntarily remove himself from permanent federal disability, and the only person on Earth to bring affiliate marketing to local food. Max believes that one of the greatest gifts we can give to the next generation is a thriving regenerative food system. Knowing that true wealth is found in health, relationships, and spiritual connection Max loves creating memorable experiences with loved ones. Max buys and sells real estate, studies political philosophy, eats a raw food animal-based diet, and is a savant at the game Othello.Learn more about raw milk Raw Milk Institute fact sheet: https://www.rawmilkinstitute.org/about-raw-milkList of raw milk health studies (BC Herdshare): http://bcherdshare.org/the-health-benefits-of-raw-milk/ BC Herdshare basic fact sheet: http://bcherdshare.org/information/raw-milk-facts/Dr. Paul Saladino's interview with MarkWhere to buy raw milkOrder direct from FarmMatch (US only): https://www.farmmatch.com/searchRaw Milk finder (US & Canada): https://www.realmilk.com/raw-milk-finder/ Raw Farm (California and western US): https://rawfarmusa.com/ Connect with Jane Z. on Instagram at @farm.to.future
A very special Valentine's Day episode of The Meat Blocksuport us with Bunzland with Smart Locker promo code 2023Credits Travis Stockstill David ZarlingProducer/audio editingTravis stockstill Contact us atThe Meat Blockhttps://www.instagram.com/themeatblock/
In this episode we sits down with Jen one of the owners of 3 Sisters Family Farm and Market .We talk about rotational grazing, scalability, Family business, and humane handling. Support the show by checking out Bunzl Processor Division and Smart Loocker use code meatblock2023.Like and review us and share with her friend thank you!
Niche Meat Processor Assistance Network (NMPAN) at Oregon State University websiteNMPAN Google GroupMeat Processor Academy Online Course Meat & Poultry Processing Capacity Technical Asssistance via NMPAN (Free Consulting!)Meat Processor Academy Mastermind RegistrationAmerican Association of Meat Processors (AAMP)American Meat Science Association (AMSA)Agricultural Utilization Research Institute Webinar Wednesdays (AURI)Flowerhill Institute Technical Assistance (Free Consulting!)Intertribal Agriculture InstituteMeat & Poultry Processing Expansion Program (MPPEP) GrantsMountain Meat Summit – January 11-12, 2023
The development of a systematic approach to food safety didn't happen until the 20th century. And its tied directly to NASA trying to make sure astronauts didn't get food poisoning in space. Research: Cronk, Theodore C. “The Historic Evolution of HACCP: Better Questions, Safer Foods.” Food and Drug Law Journal , 1994, Vol. 49, No. 3 (1994). Via JSTOR. https://www.jstor.org/stable/26659230 DiCicco, Mike. “How the Moon Landing Led to Safer Food for Everyone.” NASA Spinoff. 11/23/2020. https://spinoff.nasa.gov/moon-landing-food-safety Food and Agriculture Organization of the United Nations and World Health Organization. “Understanding Codex.” Rome. 2018. https://www.fao.org/3/CA1176EN/ca1176en.pdf Fortin, Neal D. “The Hang-Up With HACCP: The Resistance to Translating Science Into Food Safety Law.” Food and Drug Law Journal , 2003, Vol. 58, No. 4 (2003). https://www.jstor.org/stable/26660309 Hulebak,, Karen L. and Wayne Schlosser. “HACCP History and Conceptual Overview.” U.S. Department of Agriculture Institute of Medicine (US) and National Research Council (US) Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food. Scientific Criteria to Ensure Safe Food. Washington (DC): National Academies Press (US); 2003. 1, Historical Perspective on the Use of Food Safety Criteria and Performance Standards. Available from: https://www.ncbi.nlm.nih.gov/books/NBK221553/ Johnson, Renee. “The Federal Food Safety System: A Primer.” Congressional Research Service. December 16, 2016. https://sgp.fas.org/crs/misc/RS22600.pdf Myhrvold, Nathan et al. “The Complex Origins of Food Safety Rules--Yes, You Are Overcooking Your Food.” Scientific American. 3/13/2011. https://www.scientificamerican.com/article/complex-origins-food-safety-rules/ “A Dividend in Food Safety.” January 1, 1991. https://ntrs.nasa.gov/citations/20020086314 Ross-Nazzal, Jennifer. “'From Farm to Fork': How Space Food Standards Impacted the Food Industry and Changed Food Safety Standards.” From Societal Impact of Spaceflight. Government Printing Office, 2007. https://history.nasa.gov/sp4801-chapter12.pdf Safe Food Alliance. “The History of HACCP.” https://safefoodalliance.com/haccp/the-history-of-haccp/ Weinroth MD, Belk AD, Belk KE. History, development, and current status of food safety systems worldwide. Animal Frontiers. 2018 Aug 30;8(4):9-15. doi: 10.1093/af/vfy016. PMID: 32002225; PMCID: PMC6951898. See omnystudio.com/listener for privacy information.
This episode is an interview style about Balancers and why you need it for your meat processing. https://www.bunzlpd.com/shop/meat-processing/balancersSteve HergottBunzl Processor DivisionSenior Category Manger – MROsteve.hergott@bunzlusa.comCell: (402) 709-7592Jim MarquardtManufacturers Representative / North America SalesBunzl / Packers Kromer - "Zero Gravity" Tool Balancers” 248 703 5880 www.packerskromer.comjim.marquardt@bunzlusa.com
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