Imagine then that the landlord visits the apartment block, sees the mess, recognises the guilty culprit and then proceeds to evict EVERBODY in the apartment block! Sound extraordinary & somewhat unjust? Well welcome to the new reality for Caribbean territories and other international food exporters to the USA. 

Let me try to explain;

• After a number of food poisoning outbreaks in the US, a new act The Food Safety Modernisation Act (FSMA) came into being to ‘defend’ US food consumers.
• Part of the FSMA impacts on imported foods shipped into the US. It requires that all foods imported into the US should have been produced under food safe factory conditions, and that a ‘risk based assessment’ be undertaken for the food product.
• The FSMA has mandated that random audits of international food producers shall be undertaken, the number of which will increase exponentially year after year.
• Food producers who fail to meet the FSMA audit requirements will be blacklisted and prevented from exporting food products to the US.
• If food products or food producing facilities from any country consistently fail to meet the requirements of the FSMA then ALL food exports from that country will be prohibited to enter the US.

 This new reality means that any Caribbean food producer who exports to the US has the capability of jeopardising millions of US dollars in foreign exchange revenue earned by rum, sugar, beer, biscuits, spices, pepper sauce and condiments exported to the US every year.

 So what can be done?

 The following is not a prescriptive programme, it is merely a suggestion for measures that could readily be undertaken to avoid Caribbean products being blacklisted by the US.

 At the Government level

Issue individual food producers with an annual ‘US Food Export Licence’. Only those companies with a licence should be allowed to export their food products into the US. To obtain a licence a company should either;

a)      Have implemented and be certified as meeting the requirements of an appropriate Global Food Safety Initiative (GFSI) auditable system such as FSSC 22000 or SQF.

b)      Have passed a Government third party audit equivalent to the requirements of an appropriate GFSI system.

At the Food Producer Level

• Understand the implications to the business of exporting food products to the US.
• Learn more about food safety and food safety standards.
• Have a Gap Audit undertaken for your company to understand exactly where you are, and what you need to put into place.
• Start to strengthen your company’s Good Manufacturing Practices (GMPs)
• Train your staff in food safety.
• Start to put in place documentation to prove the existence of your food safety management system.
• Be realistic in attempting to achieve compliance with HACCP or a GFSI system. It takes time, money and real determination.

 At the level of agencies (e.g. Caribbean Export, Compete Caribbean etc)

• Support clusters of food producers (micro, small, medium and large) to work towards meeting the requirements of the FSMA and a GFSI system.
• Identify funding sources for companies to access technical assistance and facility upgrades in their attempts to improve and meet international export requirements.
• Recognise the type of support that many regional companies really need to become compliant. A one day workshop won’t cut it, companies need intensive in-house support lasting over a period of a least a year to make headway.

 The FSMA poses a significant challenge to Caribbean producers who export to the US. However it is not beyond the capacity of regional companies to meet the FSMA requirements. What is necessary is that Government, agencies and the individual companies start to decisively act now rather than await the doomsday scenario of having food exports from any of our Caribbean territories banned from entering the US.

 Cheryl Collymore is a Principal Food Safety Consultant with the C&G International Inc. consulting group, she has worked with food producers and manufacturers for over 25 years.  (info@ceeandgee.com)

The company said that while the Food and Drug Administration has determined that the formula containing the insect parts poses no immediate health risk there is a possibility that infants who consume formula containing the material may experience symptoms of gastrointestinal discomfort and refuse to eat as a result of the material irritating the G.I. tract.

“Abbott understands that parents expect to feed their children only the highest quality product,” said Holger Liepmann, executive vice-president. “We are taking this action so that parents know that the infant formula products they provide unquestionably meet the highest quality standards for which they are known. We regret any inconvenience this situation poses to parents and consumers.”

In a statement, Margaret Hamburg, commissioner of the F.D.A., said the agency had not received any consumer reports of illness associated with the recalled formula.

Source: Food Business News

Increasingly in food production we are faced with requirements to comply with various voluntary and mandatory food standards. Two of the most widely accepted food safety management systems are HACCP and ISO 22000, ISO 22000 is in fact a global food safety standard. Both of these food safety systems require that various pre-requisite programmes (PRP’s) and good manufacturing practices (GMP’s) are attended to. These PRP’s and GMP’s were originally specified in Codex Alimentarious and have since been fully embraced by the Publicly Available Specification PAS 220:2008.

A major part the PRP’s / GMP’s for HACCP and PAS 220 for ISO 22000 are cleaning and sanitising, which are founded on Sanitation Standard Operating Procedures (SSOP’s). Effective cleaning and sanitising is essential to the removal of microbiological hazards that reside in waste food, grease, and dirt. However, unsatisfactory cleaning may result in the redistribution of contamination thereby creating an even greater hazard, encouraging contamination to grow and attracting pests.

It has been C&G Internationals experience on a number of occasions, during work on HACCP programmes, that even though SSOP’s may be in place laboratory swab tests on food contact surfaces previously regarded as being clean by visual inspection were in an unsatisfactory hygienic condition. The reasons for this could be numerous, including; the SSOP steps being wrong or unachievable, cleaning operatives short cutting the procedure, lack of care or attention to the cleaning task, an ineffective detergent or degreaser being used, the existence of biofilms that make cleaning and sanitising difficult or impossible or the inability of a person to detect whether a surface is clean or not.

A key component of SSOP’s in relation to HACCP or ISO 22000 compliance is verification that steps outlined in the procedures are being followed, that they are being done correctly and that they are effective. The laboratory swab tests referred to above is a verification procedure. But, it can take days or even weeks for the results to be known, they generally have to be done “off site”, they need laboratory expertise and the number of tests that can be accomplished in a time period is limited.

So, what is needed is on site verification that can take place on completion of a cleaning operation on a schedule and with the results available instantaneously. Such a verification system can be available via ATP (adenosine triphosphate) hygiene monitoring.

ATP is present in all organic material, and is the universal unit of energy used in all living cells. ATP is produced and / or broken down in metabolic processes in all living systems. Therefore, foods and microbial cells will contain some level of naturally occurring ATP. The presence of ATP on a surface indicates improper cleaning and the presence of contamination, including food residue, allergens and / or bacteria. This would imply a potential for the surface to harbor and support bacterial growth.

In ATP monitoring bioluminescence is used to detect residual ATP as an indicator of surface cleanliness. There is a simple relationship between ATP and the resultant Reflective Light Units (RLU’s) from the test. The RLU reading is directly proportional to the amount of ATP collected from the sample. A high RLU reading indicates a large amount of ATP at the test location. This in turn indicates improper cleaning and the presence of contaminants.

C&G International Inc. has been able to acquire ATP testing systems, by virtue of the Caribbean Export Development Agency and the Direct Assistance Grant funded by the European Union. The ATP testing system acquired by C&G International Inc. is the SystemSURE Plus produced by Hygiena International Ltd. UK.

Currently C&G International are demonstrating the practical use of the ATP testing equipment to a group of Barbadian food manufacturers by extensively swabbing their food contact surfaces and equipment and compiling a set of test results, from which the effectiveness of the companies cleaning methods can be interpreted. The swabbing and testing process and the reading of results from the testing unit is usually complete within one minute, after which comparisons with realistic benchmarks would enable immediate decisions about the commencement of production or the re-cleaning of the food contact surface to be made.

The trial testing study has been well received by participating companies the methodology has worked well and the results have been clear. Thus a good insight as to the effectiveness of the system has been gained by participating companies.

By: Susan Burke March

What to eat? Seems like a simple question, but it’s one that can vex even the most savvy eater, especially when trying to make sense of food packaging. How many times do you browse the grocery aisles trying to discern the “best” pasta, cereal or bread? Most concerned healthy eaters know the obvious, like there is no fruit in “Froot Loops.” But what about “grown up foods”? You know, those labeled as “whole grain,” “all natural” or “healthy”?

Food Label Foolishness
There is much confusion for consumers who rely on the front of food packages to make their choices. Although “natural” should mean no artificial colors or ingredients, the term “natural” isn’t a guarantee that the product contains whole wheat—or any fruits or vegetables at all.

Cut through the confusion and read the package from back to front – read the ingredient label first! Heed these tips to shop smart amid:

–Natural: In your quest to find foods that nourish, do you purchase foods labeled “100% Natural,” “Healthy,” or “No Artificial Ingredients” without actually reading the ingredients? We’re at a disadvantage compared with countries such as Canada where labeling laws are more stringent and specific. The USDA says that the “natural” claim means that the food does not contain any artificial ingredients, coloring ingredients, or chemical preservatives, and, in the case of meat and poultry, is minimally processed. However, the meat may be full of “natural flavors” and “naturally raised” doesn’t mean the animal isn’t raised on a factory farm. It also doesn’t mean that the animal has access to the outdoors. A can of iced tea can read “100% Natural Tea,” however the ingredients include filtered water, high fructose corn syrup and lemon flavoring. That’s not natural to me.

–Multi-grain: From breads to crackers to hot and cold cereals, “multi-grain” does not mean whole grain—it means just about nothing at all, except that the product contains an undefined amount of different types of grains. What you really want to look for is “100% whole grain,” so you’re assured that you’re getting all of the good nutrition from that grain’s kernel—the nutrients, including vitamin E and magnesium, and fiber. Some packages distract the consumer by touting impressive amounts of vitamins and minerals, even fiber. But, be a savvy consumer and look at the ingredients first, if you’re interested in buying products without artificial colorings, flavors, excessive sugar and salt. Be sure the first ingredient is “100% whole,” either wheat or other grain, and remember, a teaspoon of sugar equals 4 grams. To know what you’re eating, read the serving size first, then the calories per serving, how much fiber and then how much sugar per serving (for example, a serving of shredded wheat and bran mini wheats is 1 ¼ cup, has 200 calories, 7 grams of fiber and less than 1 gram of sugar!).

–Low Glycemic Index: Where “low carb” left off, the “low glycemic index” has taken over. The glycemic index ranks foods based on the how quickly they elevate blood sugar levels compared to the same quantity of a reference food (pure glucose or white bread). In addition to not considering the amount of food usually eaten, the GI doesn’t include the amount of fiber in the food. A medium baked potato has a higher GI (85) than a Snickers bar (55), and who’d say a candy bar is better than a baked potato? The quantity of food represented by that ranking is always 50 grams, regardless of how much food (volume) it takes to eat 50 grams; it’s real easy to eat 50 carbohydrate grams of cookies (7 small cookies) but much tougher to eat 50 carbohydrate grams of carrots (5 cups of carrots) in one sitting! In the context of “healthy” ignore the glycemic index and focus on whole foods, with fiber, in portions that are right for you.

–Organic: The truth is, if it’s sugar, it’s sugar—organic or not, high fructose corn syrup, honey, cane sugar or white, maple syrup, or agave nectar—all nutritive sweeteners have approximately 16-20 calories per teaspoon, and negligible nutrition—said differently, they are empty calories. I took a cruise through the breakfast aisle, and found “organic toaster pastries” but compared to conventional toaster pastries, there’s just as much sugar, and making it “organic” doesn’t make it lower in calories or higher in fiber. If you’re looking for a healthy breakfast that’s convenient and portable, choose a toaster waffle with whole grains.

–“Free” foods: Yes, we want to be free to eat what we like, and for many, that means fake foods that imitate sweets and desserts. However, foods labeled “low fat” or “fat free” does not make it calorie free.—manufacturers add sugar to add texture and bulk lost from removing fat. A “sugar free” cookie may have a similar calorie count compared to the regular too. So, the most important thing to look at when you’re reading a label is not the calories, fat or sugar, but always, it’s the serving size that must be read first.

Note: “Fat Free” means less than a half a gram of fat per serving, “low fat” or “light” means less than 3 grams of fat per serving, and “reduced fat” means 25% less than the reference food. For example, Mayonnaise illustrates this perfectly. The “reference” or original mayo has 10 grams of fat per one tablespoon serving. The reduced fat version has 25% less fat, or 7.5 grams of fat per serving…still not a low fat food. But choose a “low fat” or “light” version, and you know it has 3 grams or less of fat per serving, a better choice.

Buyer beware! Seemingly healthy foods such as yogurt and oatmeal may contain copious amount of added sugars; breads and crackers are often made with heart-unhealthy hydrogenated oils (trans fat). “Miracle” juices and “energy” bars, touted as healthful, are usually just vehicles for added sugars and excessive calories. Consider this representative list of some surprisingly unhealthy foods:

–Yogurt: Plain, low fat or nonfat yogurt is such a healthy food, because it’s a delicious low fat source of calcium, vitamin D and magnesium and protein, but many manufacturers have taken liberties with yogurt! They’ve loaded it up with excess unwanted calories. Consumers are distracted by words like “organic” and “natural” but even these words can’t undo nutritional damage from added sugars, “granola” and nuts—and more. Yogurt should have but two ingredients: milk and live cultures. Stay wholesome by staying simple, and that goes for kids’ yogurts too.

–Tortilla and Taco Shells: Generally low in fat, usually made from corn or wheat, or both…but read the ingredient label first, because many brands are quite high in fat, and are often made with hydrogenated fat, or trans fat (hydrogenated oils). Trans fat can raise bad cholesterol but also lower “good” HDL cholesterol. Search out better-for-you whole-wheat tortilla and taco shells made with canola or other vegetable oils.

–Instant oatmeal: Looking for convenience and nutrition, we make the mistake of reading the front of the package for descriptors such as “wholesome” and “nutritious”. We know not to choose sugary cold cereals but convenience packages of instant oatmeal are no exception. Read the ingredient label first—one teaspoon of sugar equals four grams: some of the “maple” or other favors have more than 12 grams per serving. Buy whole oats, microwave for a minute in a glass dish, stir in a quarter-cup of raisins, cook one more minute, and Sweet! -

-Granola: Granola may be “natural” but it’s also a typically calorie-dense food, not nutritionally desirable if it’s full of oil and sugar. Do a little label reading in the grocery store—most flaked or “twig” cereals such as Kashi GoLean list the serving size as 3/4 – 1 cup, for about 150 calories per cup. There is no standardized serving size for cereals, and most packaged granolas’ list the serving size as a mere quarter-cup, with about 160 calories per serving. No one is satisfied with just a quarter-cup of cereal and usually will pour their usual cup—multiplied by four, that’s 640 calories, plus milk! Granolas typically features a good amount of oil plus a number of different sweet ingredients, some which may sound healthful, but again, sugar is sugar, and all of it, maple syrup, cane sugar, brown sugar, cane sugar, agave nectar, honey—are recognized similarly by your body, and are all different ways to say more calories! Stick with a high fiber, lower sugar cereal, and if you like granola, use as a topping on a yogurt and fruit parfait (nonfat Greek yogurt and berries).

–“Miracle” Juices: The front of the package appeals to your quest for good health with words like “immune promoting” and “antioxidants”. The front label shows appealing photos of fresh fruit, but like all juice, the proof is in the fiber—and reading the nutrition facts label shows that juice contains just about none. There are no studies that show that drinking juice will prevent disease, and people who are watching their weight need to remember that calories in fruit juice are equivalent to soda—no fiber here, and a very quick way to get excess calories. Eat whole fruit, for more energy and fiber, and save your calories for fullness.

–”Energy” bars: – Another name for “energy” is “calorie,” and most bars are more akin to candy bars than nutritious snacks. The first ingredient is usually refined flour (not whole grain), then sugar, sugar, and more sugar, in a myriad of guises, including corn syrup, molasses, honey and more. For sustainable energy, grab a cup of 100-calorie yogurt and stir a cup of crunchy low-sugar cereal into the cereal; make a fresh-fruit smoothie with nonfat yogurt, milk and berries, or pack a tuna sandwich on whole wheat with an orange (who says you have to have cereal for breakfast? Have lunch for breakfast and breakfast for lunch).

–Microwave popcorn: Popcorn is a great snack, but not when it’s loaded with hydrogenated fat (trans fat), artificial flavors and preservatives. Additives make it high in fat calories relative to volume, and often the microwave popcorn is loaded with hydrogenated fat. Make it better! It’s so easy, with an air-popper: pop up a few cups and enjoy. For a heartier snack, toss the hot popcorn with some grated cheddar cheese.

–Rice cakes: Although they’re somewhat lower in calories than potato or ‘Doritos’ chips, rice cakes offer little in nutritional value and certainly little fiber, and they’re often are high in sodium and sugar (if they’re flavored). Better: whole-wheat pita chips (make your own: slice into quarters, spray with cooking spray and toast) with some hummus or peanut butter.

Shop armed with information to help you read beyond the packaging and make weight-wise choices. And, of course, always shop with a list, never shop when you’re hungry, and read the ingredient label first. These three smart strategies help you keep the focus on healthy, good for you foods (that taste good, too). Making weight control second nature means shopping purposely, refusing to be swayed by advertising, and taking the time to enjoy the flavor of real food! Your payoff will be better taste, improved nutrition and good health.

The comprehensive in-plant assessments carried out by C&G International Inc. focused on all areas of the business and involved working very closely with each company’s management to ensure that they were fully committed to the project: 

These Development Plans compiled by the consultants were extremely well received and fully endosed by the respective companies who took part in the pilot project, and here are some of their comments with regards to the quality and timeliness of this OECS/EDU intervention: 

“The 3 Year Development Plan pilot project offered by the OECS/EDU was greatly welcomed by Caribbean Agro Producers Corporation. We especially welcomed the challenge of maturing our business into a 21^st century compliant, progressive and profit oriented entity. This project offers hopes of realizing these dreams.  

We look forward to further interventions stemming from the Development Plan and trust that the time spent will prove to be not only beneficial to us as a company, but that its successful implementation will yield benefits to our employees, community, and country.” 

Mr. Patrick Defoe
Co-Managing Director
Caribbean Agro Producers Corporation
(DOMINICA) 

“We are confident that the resulting effort of this technical assistance development initiative will ultimately position the company to attain the status of World Class Manufacturer. 

Management welcomes this momentous initiative and avail itself to work in unison with the OECS/EDU to realize the fullest potential of this initiative. “ 

Mr. John Robin
Managing Director
Benjo’s Seamoss and Agro Processing Co. Ltd.
(DOMINICA) 

“The Board of Directors and Management of the St. Lucia Coconut Growers’ Association Limited (SLCGA) is extremely pleased to have been selected by the OECS – Export Development Unit (EDU) as part of a pilot project to assist in formulating a 3-Year Development Plan.  We would like to state that the Plan is a very workable and practical one and we have already begun the implementation of certain aspects of it.  We look forward to future opportunities and hope for continued collaboration and support.”  

Gerald Morris
General Manager
St. Lucia Coconut Growers Association Ltd.
(St. Lucia) 

“Natmed Ltd. would like to express its appreciation and gratitude to the OECS/EDU for having selected Natmed Ltd. as one of the client companies to have recently undergone the Three Year Development Plan pilot exercise. 

As a small and developing company, decisions are often made that may be suitable at the time. However, with growth in mind, it was an important exercise to actually identify the different steps and evaluate the efficiencies, costs, and productivities, and learn what can be done to help overcome many obstacles. This intervention has been an invaluable exercise to our company’s desire to continue to grow and become more competitive in the world markets. “ 

Dr. Carlos Segovia
Director
Natmed Ltd.
(St. Lucia) 

“We at Glenelg Spring Water Inc wish to commend the OECS/EDU for the initiative which they undertook to assist a number of OECS/EDU manufacturers with a 3 year development plan. The intervention was very timely for Glenelg as we were at a crossroads in terms of our future development. By working with the highly experienced consulting firm in collaboration with the OECS/EDU we were able to plot a clear path for our future. We now look forward to continuing to work with OECS/EDU as we implement the plan.” 

John Miller
Chief Executive Officer
Glenelg Spring Water Inc
(Grenada) 

“We are particularly pleased with the recent assistance provided through the OECS/EDU to us in the completion of a 3 Year Development Plan. The benefits include a plan for Grenada Distillers to take advantage of the export market as we endeavour to increase our sales.” 

Leroy Neckles
Chairman
Grenada Distillers Ltd.
(Grenada) 

The OECS/EDU is now in the process of working towards the implementation of these plans, by identifying improvement activities specified in the plans for which we can provide further support to the respective firms. In addition, these Development Plans can be used as effective tools for sourcing additional funding from financial institutions or other donor funded agencies. ]]> http://www.ceeandgee.com/blog/?feed=rss2&p=81 0 http://www.ceeandgee.com/blog/?p=74 http://www.ceeandgee.com/blog/?p=74#comments Wed, 25 Aug 2010 20:58:07 +0000 admin http://www.ceeandgee.com/blog/?p=74 The Barbados Investment and Development Corporation (BIDC) has recognised the importance of Hazard Analysis Critical Control Point (HACCP) to Barbadian food producers. To gain a full understanding of the system the BIDC recently commissioned C&G International Inc to conduct a course called Food Safety and HACCP. C&G International were selected because of the company’s reputation as the one of the regions leading food safety consultancy with practical experience in implementing HACCP within Caribbean companies. 

The twelve hour participative and interactive course was tailor made for the agency and delivered to the BIDC’s Directors, Research and Business Development Officers. The course sought to de-mystify HACCP and empower delegates with the knowledge, which will help them to understand the steps which must be taken for any company to progress towards HACCP compliance. The course also contained practical assignments on aspects of HACCP in local industry. 

Hazard Analysis Critical Control Point (HACCP) is a food safety management tool which has rapidly become the accepted international adopted standard for safe food production. In the near future, local food manufacturers without HACCP will no longer be able to export their product outside of the region and will find increasing difficulty in supplying locally. It is also becoming more and more important for caterers, restaurants and hotels were Safer Food Means Better Businesses. 

Feedback on the course was very positive and a selection of comments are shown below: 

“Very comprehensive – The course content was delivered in an easy to assimilate manner” 

“The course was very interesting and truly opened my eyes to the importance of food safety” 

“Very well presented and educational knowledge was imparted in an easy to absorb manner” 

“Well constructed and delivered. It fostered interaction and discussion” 

“Very informative and thorough, the use of practical exercises reinforced the theory”

C&G International provide a range of food safety services to companies throughout the Caribbean region.  They can be contacted  on (246) 426 9645

The Barbados Bottling Company(BBC) has achieved certification in four major ISO standards simultaneously. The standards that BBC have been certified in are:

• ISO 9001: 2008 – Quality Management Systems
• ISO 14001:2004 – Environmental Management
• ISO 22000:2005 – Food Safety Management Systems
• OHSAS 18001 – Occupational Health and Safety

BBC was audited by the British Standards Institute (BSI). They received certification earlier this month and are stated to be the only company in the world to achieve certification in all four standards, by the BSI.

Banks Holdings CEO Mr. Richard Cozier considers the company’s accomplishments as being of national significance.

C&G International Inc. says:

We could not agree more with Mr. Coziers comments. This achievement  speaks volumes for the dedication of the teams and staff and is a beacon for Barbadian and Caribbean food and beverage manufacturers. It is an illustration of the importance that one of our premier manufacturers attaches to standards and certification.

We hope that it serves as a guiding light and inspiration for other companies in the regions. Certification to even one of these global standards is something to aspire to.

C&G International Inc. (246) 426 9645

These illnesses are caused by bacteria.The more bacteria present, the greater the chance and severity of the illness.Bacteria reproduce by dividing themselves into two. They generally reproduce every twenty (20) minutes. Due to this fast reproduction, one thousand bacteria can multiply to four million in approximately four hours.Bacteria need temperatures between 4 deg C (45 F) and 60 deg C (140 F) to grow rapidly. If you can control the temperatures, you can control the population growth on the bacteria, thus making your food safer.

Another way to prevent food-borne illnesses is to keep the bacteria from contaminating other foods.This is called cross-contamination.For example, raw ground beef is made into patties on a cutting board; then a sandwich is cut on the same cutting board which was not washed and sanitized. The sandwich will absorb any bacteria left on the cutting board. The sandwich may now be contaminated and possibly will make you or someone else ill.

The best way to prevent illness is to take precautions which will help control bacterial growth and contamination:

1. Refrigerate fresh ground beef at 4 deg C (40 F) or lower.
2. Never let ground beef stand out at room temperature. Bacteria reproduce rapidly at these temperatures.
3. Do not thaw frozen ground beef at room temperatures. Some areas of the beef will thaw more quickly than other parts, causing bacterial growth. Thaw the ground beef in a refrigerator, under cool running water 21 – 23 deg C (70-75 F), or in a microwave oven. If you use the microwave, use the meat immediately.
4. Cook ground beef to an internal temperature of 68 deg C (155 F). There should be no pink left, and the juices should run clear. This will kill any bacteria present.
5. Whenever you handle raw ground beef, immediately wash your hands with soap and warm water. This will prevent your hands from transferring bacteria onto other foods or utensils.
6. After handling raw ground beef, immediately wash and sanitize every utensil or implement which came in contact with the beef (knives, forks, cutting boards, etc.).
7. Always assume that there are bacteria in the ground beef. While this may not be a fact, it will remind you that there is cause for concern when it comes to proper food handling.

 Source: Inspectional Services Glenview

The Food Standards Agency is reminding caterers to make sure chicken livers are handled hygienically and cooked thoroughly when used in products such as pâté or parfait. This follows a number of outbreaks of campylobacter food poisoning linked with chicken liver products where the livers may have been undercooked.

Some recipes indicate that searing chicken liver is enough to kill any bacteria that may be present. However, food safety experts at the Agency advise that chicken liver should not be treated like a piece of steak and must be cooked all the way through. Campylobacter can be present throughout the liver, not just on the surface.

The most recent figures suggest that 65% of shop-bought chicken is contaminated with campylobacter. The bug is responsible for more than 300,000 cases of food poisoning and 15,000 hospitalisations a year in England and Wales. The FSA has identified the reduction of human foodborne disease, and in particular tackling campylobacter infections acquired from chicken, as a key priority for the next five years.

Data provided by the Health Protection Agency shows that during 2009 the number of outbreaks of campylobacter associated with chicken liver products increased substantially: nine of the 15 outbreaks reported between 2005 and 2009 occurred during 2009. An additional five outbreaks associated with consumption of chicken liver pâté or parfait were reported in the first half of 2010.

The majority of the outbreaks between 2005 and 2010 associated with pâté or parfait products have been at catering establishments, like restaurants and hotels, and have involved products that have been prepared on site as opposed to purchased ready-made.

The Agency advises that liver, kidneys, and other types of offal should be handled hygienically to avoid cross-contamination and cooked thoroughly until they are steaming hot all the way through, reaching a core temperature of 70°C for two minutes or equivalent. The equivalent heat treatments are:

                      65°C: 10 minutes

                      70°C: 2 minutes

                      75°C: 30 seconds

                      80°C: 6 seconds