POPULARITY
25 episodes with haccp
23 episodes with haccp
7 episodes with haccp
11 episodes with haccp
5 episodes with haccp
10 episodes with haccp
7 episodes with haccp
2 episodes with haccp
2 episodes with haccp
2 episodes with haccp
2 episodes with haccp
2 episodes with haccp
2 episodes with haccp
2 episodes with haccp
2 episodes with haccp
3 episodes with haccp
3 episodes with haccp
19 episodes with haccp
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
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
The Ministry of Agriculture moves forward with its agenda to ensure HACCP compliance in all agri-food establishments on the island, ensuring that food handlers are certified to operate holistically.
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
Scoppia La Polemica Al Sushi: Chiusura Assicurata Del Locale!Un video virale mette nei guai un ristorante cinese: pagherà gravissime conseguenze. Ecco che cosa è accaduto!#breakingnews #ultimenotizie #notiziedelgiorno #notizie #cronaca #bar #chiusura #critiche #haccp #lavare #locale #motivo #perche #polemica #sushi #tonno #cinese #virale #giapponese
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
In this episode of The Green Life, I have the pleasure of speaking to Monique and Trevor Bolland, the founders of Nuzest; their ethos and reason for creating this amazing brand. It is a very personal story of healing, that is now having a massive impact on health seekers around the world through their brand: Nuzest! This episode is sponsored by Nuzest , so if you want to add some extra nutrients to your daily routine, check out Nuzest https://www.nuzest.co.uk/LIVELEANHEALTH From today to the end of November, take advantage of the Early Black Friday discount of 20% (normally 15%) ABOUT NUZEST Good nutrition has been Nuzest' starting point since way back in 2012. It's what founder, Trevor Bolland, turned to when his daughter, Monique, was diagnosed with Multiple Sclerosis at 22. Not satisfied with the bleak prognosis they were given, they looked to health experts all over the world for advice and turned a diagnosis into a directive to help others. What started as a father and daughter looking for answers has grown into range of premium plant-based supplements, enjoyed by thousands of families around the world.Nuzest prides itself of being science based: BACKED BY SCIENCE: Independent health professionals and nutritional scientists formulate the products. Following their lead, Nuzest provides its customers with the best nature and science have to offer.QUALITY : Government-certified, GMP contract manufacturers are used to make the blends. Then they undertake HACCP certification to ensure quality at every point. Simply put, they have got the regulations and certifications to give us the best.TESTING, TESTING, TESTING: Nuzest don't graduate to packaging before they pass all their tests. They have a robust testing regime to make sure their finished products are safe and free from major allergens like gluten and dairy. Pesticide and heavy metal testing are also conducted to ensure products meet World Health Organisation standards. Connect: Website: https://www.nuzest.co.uk Instagram: https://www.instagram.com/nuzest/Facebook: https://www.facebook.com/nuzestTikTok: https://www.tiktok.com/@nuzest
“I wanted to create something out of nothing”. Starting with a relatively small RM50,000 investment, Leon Goh transformed a small soft-serve mix operation into Gourmet Ingredients, a multi-category manufacturer producing premix powders for beverages, soups, sauces, and more, that's targeting RM100 million in annual revenue by 2029.In this episode of Open For Business, we explore how Leon, founder and CEO of Gourmet Ingredients, built this premix powder powerhouse, now supplying F&B outlets nationwide and exporting to five ASEAN countries, as well as his ambitious plans to localise supply chains across ASEAN.Key insights from the conversation include:- Leon's Entrepreneurial Path: From investment analyst to food manufacturing innovator, Leon shares the inspirations and challenges behind his transition to food manufacturing.- Building from Scratch: Started with RM50,000, a single blender, and small batches for ice cream shops. Overcame early scepticism and barriers by focusing on product quality and consistency.- Expanding Product Lines: How Gourmet Ingredients pivoted during the pandemic to add new product lines, making beverages a major part of their business.- Menu Solutions Concept: Leon's strategic shift toward becoming a “food menu solutions” provider, helping F&B clients with ready-to-use products across appetisers, main courses, beverages, and desserts.- ASEAN Expansion Strategy: Plans to expand into new ASEAN markets, establish local factories in Vietnam and Indonesia, and increase exports from 30% to 70% of revenue.- Innovation and Consistency: Ensuring quality and food safety with international certifications (ISO, HALAL, HACCP) and ongoing R&D for constant product improvement.- Future FMCG Ambitions: Leon's vision to launch a consumer-facing line, leveraging experience from developing private-label products for established brands.- Funding and Growth Outlook: Why Gourmet Ingredients remains self-funded through bank financing and potential considerations for M&A or an IPO as the business scales.
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.
From Washington State University Extension, this is Food Safety in a Minute. Consumers often think foreign objects in food originate from processors. That isn't always true. Consider easily chipped, breakable items in your kitchen made of glass or plastic: Glass measuring cups, containers, baking dishes, and thermometers. Accidentally chipping them during food preparation and storage may lead to unintentional, foreign objects in your food. Ingested slivers of glass and plastic may cause serious damage to your gastrointestinal tract. This week, do a visual scan of glass and plastic items in your kitchen. Pay special attention to the edges of glass measuring cups and snap down covers on plastic and glass storage containers. Replace chipped items. Frequently examine items in your kitchen that may break or chip during storage and preparation to stay safe. This is Food Safety in a Minute from Washington State University Extension. I'm Susie Craig. Resources: Schweihofer, Jeannine. Michigan State University. Biological, Chemical and Physical Hazards Assessed with HACCP https://www.canr.msu.edu/news/biological_chemical_and_physical_hazards_assessed_with_haccp Shakila Banu. Journal of Food: Microbiology, Safety, and Hygiene. Understanding Food Hazards and How to Prevent Them. https://www.longdom.org/open-access/understanding-food-hazards-and-how-to-prevent-them-100170.html Click here to take a quick survey: https://bit.ly/2E3hR5Q
날 ▶ 명품 숍 앞에 쌓인 쓰레기 더미 서울에 위치한 한 옷 가게. 고가의 의류를 파는 가게 앞이 각종 공사 쓰레기 등으로 아수라장이 되어 있었다. 쓰레기를 쌓아놓은 이는 위층 공사 인부들로 지난 7월에 새로 들어온 임대인의 지시에 의해서라고 했다. 새 임대인은 임차인에게 갑작스러운 퇴거를 요구했고, 임차인이 이에 불복하자 각종 쓰레기를 쌓아놓거나 화물차를 가게 앞에 주차해 놓는 등 영업에 지장을 주고 있다고 임차인은 주장한다. 임차인은 “임대인을 만나면 무릎을 꿇고 빌어서라도 제발 장사만은 하게 해 달라고 말하고 싶다.”며 고통을 호소했다. 하지만 현행법상, 임대인 소유의 건물은 사유지이기 때문에 쓰레기 수거 명령은 내릴 수 있지만, 강제성은 없다는 것. 그렇다면 임차인이 보호받을 방법은 없는 걸까, 에서 취재한다. MCSI ▶ 몽유병과 살인 몽유병을 진단받은 남성이 차로 사람을 치어 살해한 후 자수하는 사건이 벌어졌다. 수상한 건 피해자가 남성에게 ‘돈을 갚으라'고 독촉하던 채무자였다는 점으로, 고의 살해한 것일 가능성을 배제할 수 없는 상황이었다. 문제는 남성이 ‘아무 기억도 나지 않는다'며 살해 고의를 부인하고 있다는 점이었다. 남성의 아내 역시 남편의 병원 진단서를 제시하며 ‘병으로 인해 빚어진 비극적인 사고'라며 언성을 높이고 있는 상황. 경찰은 누군가 남편의 몽유병을 이용해 ‘범죄 누명을 씌우려 하고 있다'고 판단하고 수사에 착수했다. 용의자는 총 세 명으로, 남편을 무척 걱정하는 듯 보였으나 실상 부부간 다툼이 극심했던 아내, 7년 만에 전 남편의 아이를 데리고 나타났지만 철저히 무시당한 남편의 전 내연녀, 몽유병을 앓고 있어 위험한 행동을 반복하는 처남을 못마땅해했던 아내의 오빠였다. 경찰은 사건 발생 직후 경찰에 자수한 녹취 파일을 감식한 끝에 ‘자동차 후진 소리'가 들려오는 것을 확인, 남편이 차량을 후진해 살아있는 피해자를 살해한 사실을 밝혀내고 긴급체포했다. 남편은 몽유병 진단을 받기 위해 몽유병 환자인 척 연기했고., 이를 범행에 이용한 것. 몽유병을 위장해 벌인 살인사건의 전말을 밝힌다. 수상한 소문 ▶ 눈, 귀 건강 지켜주는 벌꿀 안약? 동서고금을 막론하고 약으로 활용되어 온 벌꿀. 최근 또 다른 효능이 전해지면서 화제가 되고 있다. 꿀 몇 방울을 눈에 넣어 주기만 하면 안구건조증·비문증·백내장·녹내장 같은 눈병은 물론이고 이명 같은 귓병도 말끔히 낫는다는 것! 글로벌 플랫폼에서 조금만 검색해 봐도 몸소 경험했다는 주장을 어렵지 않게 찾아볼 수 있는데. 의약품에도 포함된 꿀의 특정 성분을 희석해서 점안할 경우, 정말 기대 이상의 효과를 거둘 수 있을까? 따끔거리는 고통을 참아낼 만큼 따라 할 만한 일일지 수상한 소문의 진상을 알아본다. 연예뉴스 ▶ ① 황정민X정해인 ‘베테랑2' 황정민과 정해인의 케미가 기대되는 영화 ‘베테랑2'의 언론시사회 현장을 찾았다. 베테랑2는 베테랑 서도철 형사(황정민)의 강력범죄수사대에 막내 형사 박선우(정해인)가 합류하면서 세상을 떠들썩하게 한 연쇄살인범을 쫓는 액션 범죄 수사극이다. 추석에 개봉하는 유일한 한국 영화로 현재 예매울 1위를 기록하며 기대감을 높이고 있다. 배우들에게 촬영장에서 있었던 에피소드부터 전작이 기록한 천만관객에 대한 부담감은 없는지 함께 들어본다. ▶ ② 거침없는 질주 시작한 보이밴드 원위 컴백한 실력파 보이밴드 원위(ONEWE)를 만났다. 타이틀곡 ‘OFF ROAD'는 지친 일상을 날려버리고 거침없이 질주하는 원위의 모습을 파워풀한 보컬과 와일드한 밴드 사운드로 담은 곡이다. 그동안 자작곡을 선보였던 원위는 이번에 해외 뮤지션과 협업으로 새로운 시도를 했다. 신나는 곡으로 채운 앨범으로 음악으로 더위를 날려 보내고 싶다고 전한 원위의 음악 이야기부터 지난달 폭우 속 진행됐던 야외 콘서트 이야기까지 들어 본다. 김남주 박사가 간다 ▶ 삶을 바꾸는 루틴 건강법 수십 년간 약사 경험과 한방 지식을 접목해 약사와 약학대학생에게 강의하며 ‘약사들의 약사'라 불리는 김남주 박사. 국제 약학대학생 연합 세계총회에 초청되어 학생들에게 약사로서의 경험을 들려주면서 소통하는데. 72세에도 지치지 않는 체력으로 현역에서 활발히 활동할 정도로 건강을 유지하는 비결은 무엇일까? 아침 운동법부터 식사하는 방식까지 건강은 평소 습관에서 만들어진다는 김남주 박사의 바쁜 일상을 살펴보며 건강 루틴에 대해서 알아본다, 그리고 직접 가족이 운영하는 농장을 방문해, 직접 키운 작물들을 맛보며 가족들과 보내는 건강한 일상을 따라가 본다. 화제 ▶ 추석 장보기는 수산물 이력제와 함께 추석을 앞두고 식재료 소비가 늘어나는 요즘, 소비자들은 항상 어떻게 하면 우리 가족 밥상에 올라갈 안전한 식재료를 고를 수 있을까 고민하고 있다. 특히 노로바이러스 등 식중독의 위험이 있는 수산물은 그 안전성이 더욱 중요한데. 유엔 식량농업기구(FAO)의 연구 결과에 따르면 한국은 세계 국가별 1인당 어류 소비량에서 약 57kg으로 세계 4위를 기록, 해안 국가들을 제외하면 매년 1~2위를 다투는 수산물 소비 최상위권 국가로 많은 양의 수산물을 소비하고 있다. 이런 상황에 소비자에게 안전한 수산물의 정보를 제공하는 ‘수산물이력제'가 소비자들에게 도움을 줄 수 있다는데. 제품의 QR코드 및 바코드를 통해 생산 지역, 생산자, 생산 일자, 가공업체의 정보를 즉시 확인할 수 있고, HACCP(식품안전관리체계) 인증 여부 등 제품 안전성에 대한 사항도 별도로 확인할 수 있는 수산물이력제. 소비자와 생산자 모두에게 어떤 변화를 불러왔는지를 에서 소개한다. 서울2분 30-20 (U+) ▶ 반려견과 함께 캠핑 가자 전국에 등록된 반려견 350만 마리 중 17% 이상이 서울에 거주하고 있다. 하지만 반려동물과 캠핑 한 번 즐기기가 쉽지 않은데, 그런 견주들의 고민을 싸악 날려줄 희소식이 날아들었다. 바로 서울시 최초로 반려견 동반 캠핑장이 생긴 것. 대형견과 중？소형견이 분리돼 즐길 수 있는 캠핑 사이트와 반려견 놀이터. 그리고 반려견에게 무해한 루드베키아, 리아 트러스, 산꼬리풀 등 18종의 화초가 심어진 산책 정원등 반려견과 견주가 힐링할 수 있는 캠핑장이 10월부터 생기는 것. 그 특별한 캠핑장을 에서 미리 소개한다.
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
Hello there!Ensuring rigorous food safety standards is crucial for maintaining the health and well-being of pets and upholding the integrity of the pet food industry. In this episode of The Pet Food Science Podcast Show, Scott Hawks, Senior Food Safety and Regulatory Consultant, discusses critical aspects of food safety in the pet food industry. Scott shares his extensive experience, covering topics like sampling methodologies, hazard analysis, and managing contamination risks. Listen now to understand the nuances of food safety and improve pet food manufacturing processes on all major platforms."I think you're going to see more interest in chemical hazards coming in the next 5 to 10 years."Meet the guest: Scott Hawks is a Senior Food Safety and Regulatory Consultant based in West Milford, New Jersey. With over 30 years of experience in the food industry, Scott deeply understands dairy, protein, analytical chemistry, and food microbiology. He is HACCP Certified and has extensive experience auditing HACCP and GMP programs. Scott has worked with leading companies like Tata Global Beverages and WellPet, ensuring compliance with food safety standards.What will you learn:(00:00) Highlight(01:21) Introduction(08:21) Combining Safety and Profitability(17:47) Importance of Validation and Sampling(25:21) USDA Guidelines and Sampling Tools(32:47) Risks in Pet Food Manufacturing(37:29) Mycotoxins in the Supply Chain(49:01) Importance of Hazard Analysis(50:41) Final ThoughtsThe Pet Food Science Podcast Show is trusted and supported by innovative companies like:* Trouw Nutrition* Kemin- ICC- ProAmpac- ADM- Biorigin- Innovafeed- Corbion- AluraAre you ready to unleash the podcasting potential of your company? wisenetix.co/custom-podcast
In today's episode of Grow Sessions, Jason Hadley from FILTR teams up with Tony to delve into the intricacies of microbial control in the cannabis industry with a focus on creating clean spaces for your cannabis facility in the segment titled " Clearing the Air: Cultivating Clean Spaces for Your Cannabis Facility.”As the cannabis industry experiences increasing legalization and regulation, the significance of microbial control cannot be overstated. Join us as we explore the world of cannabis cultivation, emphasizing the necessity of rigorous mold compliance testing before products reach the market.Topics covered in this episode include the crucial aspects of air quality, the role of air systems and movement, the importance of Integrated Pest Management (IPM), the significance of SOPs, routine maintenance for seamless operations, root cause analysis for identifying air quality issues, standards for constructing and designing a sanitary facility, industry benchmarks like ASTM, and predictions on FDA regulations post-federal legalization of cannabis.Stay tuned as we navigate through the complexities of microbial control in the cannabis sector, offering insights that promise to shape a safer and cleaner future for cannabis cultivators worldwide. About Jason Hadley, FILTR Playing all positions on the field, Jason started as trimmer and fell in love with the industry, further developing his commercial cultivation skills and experience. Personally, living the pain points all growers experience, his natural desire to help others landed him at FILTR, where he learned the how and why of cleaning from a Food and Pharma perspective. Earning a HACCP certificate from Rutgers University Food Innovation Center and professionally certified in Pharma cGMP through Biopharma Institute, Jason serves licensed commercial operators as a Sales Engineer with FILTR air purification and translates microbe control know-how from Pharma to Cannabis so that growers can implement cleaner operations and a enjoy a higher likelihood they'll consistently meet their state's microbe compliance mandates.If you have any questions, you can reach Jason Hadley at jhadley@golighthouse.com Thanks for listening. Be sure to subscribe to our podcast to receive upcoming episodes.
Inhalt Das Thema HACCP beschäftigt Lebensmittelbetriebe spätestens seit der EU-Richtlinie aus 1993. Seitdem ist die Umsetzung in ein stabiles HACCP-System weitaus aufwendiger und unübersichtlicher geworden. Und somit wird auch die Gefahr größer, Fehler im System zu haben. 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 Matthias Lehrke 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.
Inhalt In 2023 gab es viele Dauerbrenner im QM & QS, wo bei der Umsetzung einiges anzupassen war. Dazu kam die neue Version vom IFS mit erweiterten Anforderungen. Die Lebensmittelsicherheitskultur rückt immer mehr in den Fokus. Und in diesem Zusammenhang kommen immer die Möglichkeiten und die Grenzen der Delegation von Verantwortungen ins Spiel. Und was wird alles in 2024 wichtig? Hören Sie hierzu das Interview mit Herrn Matthias Lehrke. 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…VERLAG • BEHR'S…AKADEMIE • BEHR'S…ONLINE • QM4FOOD 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.
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
What are the myths about raw milk? Why are so many people scared of raw milk and why is it banned in so many states? What are the potential healing powers of raw dairy? What is the history and science behind it? Could you be doing damage to your health by drinking pasteurized milk? Are you concerned about lactose intolerance? What about raw cheese, raw kefir, raw cream, and raw butter? In this enlightening episode, raw milk super expert Mark McAfee will answer all these questions for you!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. He 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. He 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. He 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. Learn more at rawmilkinstitute.orgTo Connect with Mark McAfee:https://www.rawmilkinstitute.org/our-teamTo Connect With Dr. Joy Kong:http://drjoykong.com/Watch Video Episodes on YouTube:https://www.youtube.com/channel/UCZj1GQBWFM5sRAL0iQfcMAQFollow Dr. Joy Kong on Social Media:https://www.instagram.com/dr_joy_kong/https://www.facebook.com/stemcelldrjoyhttps://www.linkedin.com/in/joy-kong-md-4b8627123/For more information about anti-aging regenerative medicine treatment visit:https://uplyftcenter.com *Our content is for informational purposes only and should not be treated as medical or health advice. Please consult with your doctor / healthcare provider if you have any questions about your medical conditions.*
In today's episode, we spoke with Dr. Elizabeth Boyle, a Professor and Extension Specialist at Kansas State University who specializes in HACCP, meat safety and quality, and processed meats. During the interview, we talked about the upcoming KMPA meeting celebrated in Manhattan, Kansas on April 28th. We also dived into alternative solutions for processors facing product equipment failure and who are evaluating the safety of their products based on USDA critical limits.
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/
Lone Jespersen, Ph.D., Founder and Principal of food safety culture consultancy Cultivate, has dedicated the last 15 years of her life to bettering food manufacturing operations and studying how culture affects food safety performance. She holds a Ph.D. in Culture Enabled Food Safety and has created a network of worldwide collaborators within the food supply chain. After 11 years with Maple Leaf Foods—including an uphill battle to regain consumer trust following the 2008 tragedy that killed 23 people—Dr. Jespersen's life purpose shifted. At the time, she was in charge of food safety and operations learning strategies. After much introspection, questioning, and scrutiny, Dr. Jespersen led the relaunch and execution of Maple Leaf Foods' food safety and operations learning strategies, transforming the company's food safety culture from the inside out. Carol Wallace, Ph.D., is a Professor of Food Safety Management Systems (FSMS), Co-Director of the Nutritional Sciences and Applied Food Safety Studies Group, and the Research Lead for the School of Sport and Health Sciences at the University of Central Lancashire (UCLan) in the UK. Dr. Wallace holds a Ph.D. from UCLan and a B.Sc. degree in Microbiology from the University of Glasgow. Her research interests include food safety performance from farm to fork, in particular Hazards Analysis and Critical Control Points (HACCP) system effectiveness and food safety culture, causal factors in food outbreaks and incidents, and controlling food safety risk in business and the home. Dr. Wallace was instrumental in setting up the Salus Food Safety Culture Science Group, an academic network to explore and share knowledge about the emergent food safety culture field, in 2015, and she serves as its current Chair. She regularly presents at and organizes conference symposia in the areas of food safety management and culture. Dr. Wallace is also widely published in the field of food safety and is an author and co-author of several best-selling textbooks guiding industry on HACCP and FSMS. In this episode of Food Safety Matters, we speak with Dr. Jespersen and Dr. Wallace [34:58] about: Why the prevalent mindset around food safety and HACCP within organizations leads to 37 percent of frontline employees following protocols improperly, and how change management can be leveraged to individualize food safety The definition of “nudging,” its role in incrementally improving an organization's food safety culture over time, and examples of nudging in action How collaboration between academics and industry can elevate the concept of food safety culture through scientific validation Strategies for achieving buy-in from leadership regarding food safety culture The importance of enhancing visibility, creating accountability, and encouraging an atmosphere of teamwork in a food business when nudging improvements to food safety culture, and how such goals can be achieved How a company can begin influencing and monitoring frontline employee behavior to improve food safety culture by tapping into managers How companies can implement and emphasize reward and recognition to improve food safety culture The importance of promoting a culture that transcends the technical aspects of food safety. This episode of Food Safety Matters also features an interview [24:34] with Zach Ducheneaux, who was appointed Administrator for the U.S. Department of Agriculture's Farm Service Agency (USDA's FSA) in February 2021. Zach discusses FSA's Food Safety Certification for Specialty Crops Program, providing specifics on assistance eligibility, types of expenses covered by reimbursements, and recommended food safety certifications. News and Resources FDA Announces Vision for Restructuring Human Foods Program, ORA [3:52] Frank Yiannas to Resign as FDA's Deputy Commissioner of Food Policy and Response [13:19] DOJ Criminally Investigates Abbott Nutrition After Fatal Outbreak Linked to Infant Formula [17:37] FDA Sets Action Levels for Lead in Baby Foods as Part of Closer to Zero Initiative [22:25] Watch the “Using Frontline Feedback to Nudge Food Safety Culture Improvements” recording on-demand! Sponsored by: TOMI SteraMist We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
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!
John Gurrisi, R.E.H.S., is Vice President of Food Safety and Quality (FSQ) at Fresh Express. He has broad food safety responsibility for growing, manufacturing, new product assessment, customer collaboration, supplier management, and regulatory compliance. He leads a multidisciplinary food safety and quality team covering the U.S., Canada, and Mexico, and directs a multimillion-dollar implementation and investment budget. John holds numerous industry-critical food safety certifications and has contributed his technical expertise to wide-ranging industry initiatives. He serves as an active contributor to the Center for Produce Safety's Technical Committee and the International Fresh Produce Association's Food Safety Council, and is past Vice Chair and Executive Board Member of the Conference for Food Protection. Prior to joining Fresh Express, John led global fresh produce food safety and quality initiatives for Darden Restaurants, a premier full-service dining company with over 1,800 locations worldwide. German Rios is the Senior Director of FSQ for Fresh Express. He is responsible for food safety and quality assurance in growing, manufacturing, new product development, and customer collaboration. From a food safety standpoint, he manages the Fresh Express raw partner product program and ingredient suppliers, encompassing the U.S., Mexico, and Canada. In addition, German guides Fresh Express raw product suppliers on an ongoing basis, and leads the Fresh Express raw product growing and harvesting strategy in Central Mexico. German graduated from Cal Poly San Luis Obispo with a Crop Science degree. Throughout his career, German has had the opportunity to work in many different segments of the Fresh Express salad business including manufacturing, research and development, and agricultural operations. In this episode of Food Safety Matters, we speak with John and German [18:37] about: The various technical verification activities conducted by Fresh Express to ensure that food safety standards are upheld by growers that are partnered with the company Fresh Express' video series that highlights the company's food safety initiatives, such as continuous education and training for employees How Fresh Express embodies FDA's New Era of Smarter Food Safety by using technology to enable traceability and monitor its food safety procedures Ways in which Fresh Express continuously adapts its HACCP plans, and how the company communicates HACCP knowledge to employees by making sure food safety is always “on the agenda” for discussion The history of how Fresh Express became one of the first companies to create an FSQ program for produce crops, and how it has evolved over time to consider emerging hazards such as Cyclospora The complex inner workings of Fresh Express' traceability system, which uses scanners and radio frequency identification (RFID) tagging to provide real-time information about all raw materials used in the company's products How Fresh Express ensures microbial food safety through hygienic design and environmental monitoring at its Morrow, Georgia facility How Fresh Express' sampling and testing activities for growers have prepared the company to comply with FDA's revised agricultural water requirements under the Produce Safety Rule. News and Resources FDA Releases 2022 Food Code [3:12] Sustainable Organic Acid an Effective Disinfectant against Foodborne Pathogens, Biofilm [7:08] EFSA Determines Plastic Produced by Poly Recycling is Food Safe [9:45] Senate Confirms Esteban as USDA Under Secretary for Food Safety [13:31] Experts Call for Greater Collaboration, Funding for “Closer to Zero” Efforts [14:14] Food Safety Summit Register using discount code FSM23Podcast for 10% off! We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
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
This week we're podcasting on-site at Slate Restaurant in Orlando, Fl with Chef Kevan Ho, Today's topic is how important it is to keep a clean restaurant. There's no better person to have this convo with than Chef Kevan because Slate is a CLEAN restaurant! Peninsula Foodservice: The Best Beef! Peninsula Foodservice delivers Creekstone Farm beef, with top-quality meats and #1 service for Chefs Support the showThank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Recorded on-site at top hotels, restaurants, and farms, our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness. Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes were we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks! Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. www.TheWalkInTalk.com Also rate and review us on IMDb:https://www.imdb.com/title/tt27766644/reference/
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
David and Travis this week as they talk about anything and nothing. Travis Stockstill Travismeatstockstill@gmai.comDavid Zarling David.nmpan@gmail.com
'No one wants to work anymore'. Join David and Travis this week as they decode this common myth, which they call 'The Big Lie'. Phrased more accurately, 'no one wants to work for YOU anymore'. Listen to find out why that may be the case, and what you can do to fill up your shop with reliable, driven team members.Credits Travis Stockstill Travismeatstockstill@gmai.comDavid Zarling David.nmpan@gmail.com
Credits Travis Stockstill David Zarling Producer/audio editingTravis stockstill Contact us atThe Meat BlockTwitter@themeatblockpodhttps://www.instagram.com/themeatblock/https://www.spreaker.com/show/2220980Questions themeatblockpodcast@gmail.comhttps://m.facebook.com/groups/548355638886041Travis Facebook@AmericanButcherTwitter@usabutcher https://www.instagram.com/americanbutcher/https://www.spreaker.com/user/americanbutcherBooking theamericanbutcher@gmail.com
Shane Smith take a seat with Travis as they talks about game processing.Shop Wild Game Processing Supplies on our website: https://www.bunzlpd.com/shop/wild-game-processingRequest a FREE Game Season Catalog: https://www.bunzlpd.com/catalogrequestCustomer Appreciation Sale (if you covered it): https://www.bunzlpd.com/customer-appreciation-saleCredits Travis Stockstill David Zarling Producer/audio editingTravis stockstill Contact us atThe Meat BlockTwitter@themeatblockpodhttps://www.instagram.com/themeatblock/https://www.spreaker.com/show/2220980Questions themeatblockpodcast@gmail.comhttps://m.facebook.com/groups/548355638886041Travis Facebook@AmericanButcherTwitter@usabutcher https://www.instagram.com/americanbutcher/https://www.spreaker.com/user/americanbutcherBooking theamericanbutcher@gmail.com
Color coordinating is more than looking cool.lol it also helps against foodborne illness and cross-contamination as well as many other uses.Liz StasiewiczPhone: 1-800-456-5624E-Mail: kochsupplies@bunzlusa.comwww.bunzlpd.comwww.bunzlpd.com/interactive-catalogsMatt Morrow RemcoP: 317-876-9856 | F: 800-585-8619M: 901-457-9543 www.remcoproducts.comShop Bunzl https://bit.ly/3moKuifContact us atThe Meat Blockhttps://www.instagram.com/themeatblock/https://www.spreaker.com/show/2220980Questions https://m.facebook.com/groups/548355638886041Travis Facebook@AmericanButcherwww.instagram.com/americanbutcherwww.spreaker.com/user/americanbutcherTravismeatStockstill@gmail.comDavid www.instagram.com/afarmbutcherDavid@infieldontable.com
© 2020-2025 Ivy Podcast Discovery LLC
