Different entities and organizations adopt their specific GAP but the basics tend to remain unchanged. GAP refers to each stage of agricultural production and is used to ensure food [...]]]> Certain agricultural practices are to be used over others. A set of methods that have received standard approval is called Good Agricultural Practices (GAP).

Different entities and organizations adopt their specific GAP but the basics tend to remain unchanged. GAP refers to each stage of agricultural production and is used to ensure food safety while keeping the products economically competitive.

GAP is applied through sustainable agricultural methods that meet a set of basic principles. These basic principles include the production of safe foods, the rational utilization of natural resources, the maintenance of viable farming enterprises and the compliance to social standard and demands.

Good Agricultural Practices are related to the usage of soil, fertilizers, water, animal production and public health.

Good practices related to soil are designed to minimize changes to natural habitats. One of the main goals of such GAP is reduction of erosion and the prevention of harmful substances getting absorbed in the soil.

In addition, the aim of soil GAP is maintaining the organic composition of soil and using as many organic fertilizers as possible.

The rational usage of water is another GAP aim. Good practices focus on maintaining water reserves and planning rational irrigation. Water recycling is an important step towards sustainable agriculture.

Agricultural producers whose activity is focused in dry regions are advised to avoid planting crops that have significant water requirements. The maintenance of wetlands is another important part of water-related GAP.

Good Agricultural Practices are also related to animal production. Farmers need to look after the wellbeing of animals. They should avoid harming or hurting cattle in any way.

Cattle should be given hormones and antibiotics only when necessary. The usage of such substances has to remain limited. The manner in which animals are fed is also important.

Proper hygiene and waste management will also play vital role in the production of safe foods having animal origin. Both the places where animals are kept and the equipment used should be kept impeccably clean.

Currently, the United States Department of Agriculture is currently trying to create a certification program for farms using Good Agricultural Practices. The USDA guidelines were drafted using a Food & Drug Administration publication named “Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables” from 1998.

California Department of Food and Agriculture (CDFA) is the state authority responsible for monitoring the food safety and the procedures used by everyone involved in the food [...]]]> Regulatory bodies are important part of the food safety standards enforcement process. Various agencies are involved in the process, each one having specific functions and authority.

California Department of Food and Agriculture (CDFA) is the state authority responsible for monitoring the food safety and the procedures used by everyone involved in the food industry.

To ensure the quality of its work, CDFA collaborates with other bodies and agencies that help it monitor, supervise and inspect entities dealing with foods. Federal, state and local entities have to cooperate, each being responsible for a certain product or step of the preparation process. Various agencies can be involved in the monitoring of a single food product.

California Animal and Plant Product Safety

Regulatory bodies at the production level:

-          Food and Drug Administration

-          California Department of Health Services

-          California Department of Food and Agriculture

Regulatory bodies concerned with food processing:

-          Food and Drug Administration

-          Food Safety Inspection Service

-          CDFA

Voluntary quality assurance programs for eggs and egg products in California:

-          California Egg Quality Assurance Program

-          California Poultry Meat Quality Assurance Program

-          California Dairy Quality Assurance Program

California Live Animals and Animal Feed Control

-          FDA Center for Veterinary Medicine

-          CDFA Feed, Fertilizer and Livestock Drugs Program

-          USDA Center for Veterinary Biologics

-          CDFA Animal Health branch

-          CDFA Animal Production Food Safety Program

California Pesticide Control

-          Environmental Protection Agency

-          California Department of Pesticide Regulation

You can find more information about CDFA here:

California Department of Food and Agriculture

Animal Health and Food Safety Services, Animal Health Branch

1220 N Street, Room A–107

Sacramento, California 95814

Telephone: (916) 654–1447

Fax: (916) 653–2215

People rarely take the time to think about food-borne illnesses. Such conditions are infectious or toxic in nature and are caused by agents and substances that enter the human [...]]]> Food safety is essential when it comes to the prevention of food-borne diseases. Wrong preparation procedures or lowered hygienic standards can be truly dangerous.

People rarely take the time to think about food-borne illnesses. Such conditions are infectious or toxic in nature and are caused by agents and substances that enter the human body after the consumption of food. Food-borne diseases are a widespread problem in society today.

Most food-borne diseases are caused by microorganisms. These are the most common ones.

Salmonellosis

Salmonellosis is an infection caused by a bacterium called salmonella.

Symptoms of the infection include fever, headache, nausea, vomiting, stomachache and diarrhea. Most often, salmonellosis is caused by the consumption of eggs, poultry products, raw milk and even chocolate.

The condition continues up to one week and the majority of people are able to recover without medical treatment. Salmonellosis becomes dangerous if the patient continues having diarrhea over a longer period of time. In such instances, the body gets too dehydrated.

Campylobacteriosis

Campylobacteriosis is a food-borne infection that occurs frequently in a number of countries. This infection is more common than salmonellosis.

The cause for this infection is Campylobacter Jejuni. These bacteria usually inhabit the digestive system of animals but humans can be carriers, as well. The bacteria multiply in milk and meat, especially in poultry.

It is important to know that the bacteria survive refrigeration and freezing.

Symptoms of the infection include stomachache, fever, nausea and diarrhea. In 10 percent of all cases, the bacteria can cause a chronic health problem including arthritis and neurological conditions.

Most people are able to recover from the infection without treatment. In some instances, antibiotics treatment could be necessary.

E. Coli Infections

Escherichia Coli or E. Coli is one of the most common causes of food-borne infections. The exact bacterium that causes food-borne diseases is Escherichia Coli O157:H7.

The infection causes hemorrhages, diarrhea, even kidney failure.

Most often, the infection occurs through the consumption of undercooked ground beef that has been contaminated. Contaminated vegetables can also cause an E. Coli infection.

This bacterium is highly virulent. A small dose is needed to cause an infection. Impeccable hygiene and strict food preparation practices are needed to prevent the condition, which can on occasions be dangerous.

Botulism

Botulism is very rare but serious disease. It is caused by a bacterium known as Clostridium Botulinum. This bacterium produces toxins called botulinum toxins.

Symptoms of the infection include sore throat, vomiting, impaired vision, spasms, diarrhea, shallow breathing and nervous system disorders. Botulism can eventually lead to paralysis. Nearly 70 percent of all botulism cases have lethal outcome.

Clostridium Botulinum is an anaerobic bacterium. It forms spores that are highly resistant to thermal processing. The infection occurs through the consumption of improperly canned foods and smoked foods. The infection is usually caused by homemade cans. The bacteria are almost never present in commercially produced cans.

Brucellosis

Brucellosis is an infectious disease. A microorganism called Brucella causes the infection. It is commonly found in milk and meat.

The bacteria infect humans after coming in contact with skin or mucous membranes. They call swelling and inflammations. If the immune system fails dealing with the bacteria, Brucella spread throughout the body.

The infection settles in the liver, spleen and joints. It can also affect the heart and nervous system. Common symptoms include fever, sweating, headache and muscle pain.

Freezer storage can prolong significantly the life of most fresh products. Certain fruits and vegetables can be [...]]]> Knowing how long products remain fresh is essential when it comes to guaranteeing food safety. Certain products have longer shelf life than others. Some foods are quite perishable and need to be consumed immediately after preparation.

Freezer storage can prolong significantly the life of most fresh products. Certain fruits and vegetables can be frozen and used safely after several months.

The following table will provide you with information about refrigerator and freezer storage time of some common products and foods. Consuming these after a longer period of time is not advisable.

What causes food poisoning? The reasons for it are quite simple. The use of unwashed fruits, spoiled products and mushrooms can easily lead to [...]]]> Food poisoning occurs often, especially during the summer. According to some statistics, the number of food poisoning cases rises by as much as 40 percent during the hot months.

What causes food poisoning? The reasons for it are quite simple. The use of unwashed fruits, spoiled products and mushrooms can easily lead to poisoning.

What types of foods cause food poisoning most often?

Spoiled Fruits and Vegetables

Several hours after the consumption of spoiled fruits and vegetables, a person will experience stomachache, vomiting and nausea. Poisoning can also occur if the products contain harmful chemicals.

Spoiled Meat

Seven to eight hours after the consumption of spoiled meat, a person will experience stomachache and fever. Headache is a likely reaction, as well. A consultation with a medic is a must in such instances. Warm liquids can make the situation better.

It is easy to minimize the chance of food poisoning from meat. All meat products should be stored separately from other foods. Meat should be cooked well. Products that are too old should be thrown away rather than used.

Kitchen boards and utensils have to be cleaned carefully after the preparation of meat dishes.

Fish Poisoning

Food poisoning can also occur after the consumption of fish. This type of poisoning can lead to some severe symptoms. Several hours after the consumption of the meal, a person is to experience nausea, vomiting, stomachache and occasionally – breathing difficulties.

Egg Poisoning

Eggs and egg products lead to many cases of poisoning during the summer. The reason is that these can get spoiled easily.

Egg poisoning can be very dangerous since spoiled eggs can lead to salmonella. In the case of this disease, the temperature increases sharply and the person experiences fatigue, headache, fever, vomiting and diarrhea.

A medical consultation should be sought, since egg poisoning can lead to some severe complications. A doctor will be able to prescribe the best medications for the occasion.

Mushroom Poisoning

The consumption of poisonous or spoiled mushrooms will also lead to poisoning. The most common symptoms include strong stomachache, dizziness, nausea, vomiting, pulse slowdown and headache.

Emergency aid should be sought in the case of mushroom poisoning since some species could be deadly. The consumption of large amounts of water can be helpful, since the liquid will help the body drive out the toxins.

The poisoned individual should refrain from consuming alcoholic beverages. These dilate blood vessels, making the poison reach vital organs faster.

Keep your cool if you or a loved one suffers from food poisoning. Call medical aid immediately and be extra fast if the affected person is a child or a senior. The consumption of large amounts of water and tea can be helpful until the medical team arrives.

Many people are coming to think about pasteurization and raw milk. After all, anything that is [...]]]> Milk that is sold in stores is pasteurized. The process of pasteurization is simple – the milk is subjected to thermal processing so that all the harmful germs and bacteria are killed. How important is that process?

Many people are coming to think about pasteurization and raw milk. After all, anything that is natural should be good, right? Is there really a need to subject milk to boiling instead of simply consuming it raw?

A number of risks and threats are connected to the consumption of raw milk. Bacteria contained in milk that is yet to be boiled can be dangerous to human health. Though many foods can cause allergies or diseases, the risk when it comes to raw milk is much larger.

Some of the conditions connected to the consumption of un-pasteurized milk include salmonella, listeria and e-coli.

It will be easy to recognize if by a chance you have gotten infected. The initial symptoms resemble some digestive conditions. The consumption of raw milk can lead to stomachache, diarrhea and vomiting.

Other, more serious symptoms, include paralysis and kidney failure. Such occur rarely but they should never be ruled out.

When it comes to the health of children and toddlers, precaution measures should remain strict. The risk of infection is much higher for young people, as well as for the elderly, whose immune response is weakened. People who have any medical condition or immunity problem are also exposed to a higher risk.

Many people are unaware of the fact that germs can appear in the milk of perfectly healthy cows.

Pasteurization is such a simple process that performing it for the sake of safety appears to be perfectly sound. All it takes is boiling milk and chilling it afterwards so that all germs get killed and prevented from reappearing in it.

Though the risks connected to the consumption of raw milk are limited, they can be dangerous and even life threatening. Is it really worth it experimenting with your health and with the wellbeing of other family members?

Food allergies are different from food intolerance, which is the body’s inability to digest properly certain types of nutrients. It is usually caused by [...]]]> A food allergy is a condition, in which the immune system reacts against specific types of foods. The allergy is usually caused by a protein contained in some products.

Food allergies are different from food intolerance, which is the body’s inability to digest properly certain types of nutrients. It is usually caused by the lack of certain enzymes. A food allergy is entirely caused by the immune system.

During the process of digestion, the immune system considers certain proteins to be a threat to the body. This is when antibodies form to fight this danger. Large numbers of antibodies get formed. Antibodies connect to the protein identified as threat and certain substances get released in the bloodstream. This is when an allergic reaction takes place.

Each food protein that produces an immune response is called an allergen. According to statistics, over 12 million American suffer from at least one type of food allergy.

Symptoms

Food allergies lead to quick reactions – the symptoms are evident up to one hour after the consumption of food.

Some of the most common symptoms include swelling of soft tissue like eyelids, face and lips, as well as itchiness and irritation.

Vomiting, diarrhea, stomachache, runny nose and sore throat are other common symptoms.

Foods Leading to Allergies

Certain foods are responsible for more allergy cases than others. Medics have named a big eight of the foods that are likely to cause an allergic reaction. These top eight foods are:

-          milk

-          eggs

-          peanuts

-          nuts

-          fish

-          marine foods

-          soy

-          wheat

These foods cause about 90 percent of all food allergy cases. These foods differ from one country to another because of the specifics of the national cuisine. Rice allergy, for example, is very typical for East Asia because rice is a significant part of everyone’s diet.

The most common food allergies appear during childhood. When it comes to egg, milk and soy allergies, the allergy appears for the first time under the age of 3 in 55 percent of the cases.

Treatment and Recovery

No cure has been discovered for food allergies but medicines can deal with some of the most common symptoms like stomachache and rashes.

The diet is very important when it comes to food allergy treatment and prevention. The foods that contain allergens should not be consumed. Allergic individuals need to read labels carefully, in order to make sure that specific products contain no harmful ingredients.

If you are allergic to milk, you should avoid eating cheese, butter, cream and yogurt. People who are allergic to eggs will have to avoid all types of pastries, mayonnaise, pasta and soups (many soups contain egg-based thickeners).

Soy is contained in soy butter, soy sauce, soy proteins and tofu. All foods containing lecithin should be avoided.

People allergic to peanuts need to avoid peanut butter, peanut flour, peanut oil and Asian meals that contain peanut oil. All desserts and chocolate bars that may contain peanut traces should be avoided, as well.

It is important to understand that food allergies can be overcome. The allergic reaction caused by animal proteins becomes less severe as a person ages. Some children could start tolerating egg yolk after they become one or two-year old. Allergies have the power to appear and disappear throughout life.

Four basic principles can be used to keep food and meals safe. These principles are:

-          clean

-          separate

-          [...]]]> Certain tips and kitchen practices can be used to maximize food safety and to diminish the chance of contamination or spoilage. Food safety is actually easy to achieve once certain practices get internalized.

Four basic principles can be used to keep food and meals safe. These principles are:

-          clean

-          separate

-          cook

-          chill

Each of these practices denies bacteria the chance to settle in food and start multiplying, thus leading to contamination.

Clean

Impeccable hygiene is probably the most important step when it comes to food safety. Each step of the cooking process should be accompanied by cleaning and adequate sanitation measures.

The kitchen board is usually inhabited by various bacteria. They can even spread when you touch food without washing your hands. Before you even unpack a product, you should wash your hands and wipe all surfaces that may come in contact with the ingredient during the cooking process.

Keep all your pots, knives and dishes impeccably clean. It might be wise to wash before the preparation of a meal and after you are done using the specific piece of equipment.

All ingredients need to be washed, as well. Soak fruits and vegetables in a large container and than rinse them under running tap water.

Separate

Products should never come in contact with each other. This way, you are encouraging cross-contamination. If one ingredient contains bacteria, you can handle the situation. If all of your food is contaminated, you could eventually get people consuming the food sick.

The juices of meats should never drip over other foods, especially over foods that are ready for consumption.

After cutting meat, wash the board and the knife. It is best to use separate equipment for each type of product but this is often impractical and too expensive to achieve.

Cook

Thermal processing is the manner in which most bacteria get killed. If you want to increase food safety, you will have to cook food thoroughly. Many people are unaware of the time it takes for a specific product to get cooked and this ignorance could eventually lead to problems.

A food thermometer can be used to know when the best cooking temperature is reached. Most chefs are aware of it but if you are a novice, you can act responsibly by purchasing a thermometer.

Get acquainted with the temperature and the cooking time that common products require. Know how long it takes to prepare poultry and how long it takes to cook pork.

Eggs need to be hard-boiled. Runny eggs pose some danger.

When using the microwave oven to cook, take food out every five minutes and get it scrambled. Make sure that no frozen spots remain inside.

Chill

Proper refrigeration after food is prepared is the next essential step in the struggle against bacteria and food-borne diseases.

If you purchase large amounts of products, freeze those so that they remain fresh over longer periods of time.

Meals should be kept at room temperature for an hour or two at most. When done, put the remainder in the fridge.

Get your refrigerator organized. Special containers are designed for meats and these are usually positioned at the bottom of the fridge. The design is intentional – this way meat juices cannot drip over other ingredients.

Inspect your fridge every day or two. If any product looks spoiled or too old, throw it away. Being thrifty can come to interfere with the wellbeing of your family.

The federal Food and Drug Administration (FDA) is the regulatory body responsible for ensuring the quality of foods and for ensuring the procedures that are used in food facilities. [...]]]> Food safety audits are an important part of keeping standards high and enforcing the regulation and requirements that guide functioning within the food industry.

The federal Food and Drug Administration (FDA) is the regulatory body responsible for ensuring the quality of foods and for ensuring the procedures that are used in food facilities. FDA performs auditing but many companies are also hiring private auditors to make sure that the quality of their products meets the industry standards.

FDA company audits are the basis for the future functioning of a food-related industry. A negative audit can be exceptionally counterproductive, leading to various problems including a criminal fraud investigation.

Business owners, managers and employees are encouraged to provide all types of information, in order to facilitate the work of FDA auditors.

When you are scheduled for an audit, you can inquire about specifics, including the duration of the inspection and the name of the person who will be responsible for it. Asking important questions in advance will help you get prepared for the audit.

You should also get informed about why the inspection is taking place. If it is just a routine inspection, you have nothing to worry about.

Prepare needed documents and make sure you or a manager who will be present at the time of the inspection are capable of answering all questions and providing the date that auditors will need to finalize their work. Some information may be required in advance, be prepared to have these reports ready early on.

It is good to know that there are several types of FDA audits. The most common ones are bioequivalence audit, routine audits and investigation-related audits.

An FDA audit lasts up to five days. Usually, the auditors will contact you in advance to make sure that a mutually acceptable day and time are selected. Understand the fact that once FDA decides to inspect your facilities, you cannot deny access. This will be considered a violation and you could receive a fine for the failure to cooperate.

This system plays an important role in the world of the food industry. It is based on seven principles, providing safety and prevention from [...]]]> HACCP stands for Hazard Analysis and Critical Point Control. This system has been designed to evaluate dangers within the food industry, as well as in the production of pharmaceuticals.

This system plays an important role in the world of the food industry. It is based on seven principles, providing safety and prevention from contamination and the spread of any food-borne diseases.

HACCP auditors and experts are certified individuals, who have been trained and who have knowledge of both the basics and the specifics of this safety system. It is good for individuals, who are operating within the food niche, to receive the certification after undergoing a course.

HACCP certified experts have profound knowledge about food safety regulations, the manners in which these are introduced and how they are enforced.

To be eligible for HACCP certification, a person needs to have at least five years of experience within the food industry. The position held should involve some responsibility and control over other employees and the procedures used. A bachelor’s degree within the specific niche will also be useful. The diploma will waive three years of the demanded experience.

Before receiving the certificate, an individual needs to pass an exam. Numerous aid materials are available online. Applicants can also discover sample tests that can help them get prepared for the HACCP examination.

Another alternative is to get enrolled in a course, which provides all of the information that the exam covers. The topics discussed usually include food-borne illnesses, the seven HACCP principles, basic food safety practices, monitoring and control.

The seven HACCP principles are as follows:

1. Conduct a hazard analysis
2. Identify critical control points (the steps within the food production and preparation process that can be monitored and controlled to improve quality and guarantee food safety)
3. Establish critical limits for each critical control point (critical limits are the permissible levels and amounts of hazards that can be tolerated without interfering with the quality of the product)
4. Establish critical control point monitoring requirements
5. Establish corrective actions
6. Establish record keeping procedures
7. Establish procedures for ensuring the HACCP system is working and independent.

HACCP certified individuals are aware of all the details connected to the principles and the manners in which these are introduced to guarantee the safe functioning of a food facility. Once received, the certificate is valid for three years.