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  • stefano62%s's Photo
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  • Scampi%s's Photo
    Scampi has posted in Food Safety Plan for Alcoholic Beverages in Food Safety Talk.
    Get a cheap data logger. Once a month dump the data (they plug into the USB port of your computer and come with their own software) and keep it for a year.   First Monday of the month, you ret...
  • Scampi%s's Photo
    Scampi has posted in Bird Repellent Effectiveness in Pest Control.
    Keep the outside areas as free from spills as you possibly can, remove the food, and they will move on   The other option that is very effective is to contract out a bird of prey. There are se...
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    supadill has posted in HACCP for Acidified Foods and FSMA in HACCP - Food Products & Ingredients.
    ok thank you all. It is good to know that I don't have to modify my haccp plan for fsma compliance!
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    Ismene has posted in Food Safety Plan for Alcoholic Beverages in Food Safety Talk.
    Hello,   I think that you should keep record of the temperature of the storage room, where you keep these products, to avoid high/low temperatures that may affect them. If you already keep a r...
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    HanineTabaja has posted in Meat Quality and Safety Exam Question in Student Talk.
    Hello,   Here's what i know of this subject. If you mean after the slaughter, then the meat needs to be chilled as fast as possible. With the immediate chilling of the carcass below 7°C, we...
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    Ismene has posted in Meat Quality and Safety Exam Question in Student Talk.
    Hello,   Here's what i know of this subject. If you mean after the slaughter, then the meat needs to be chilled as fast as possible. With the immediate chilling of the carcass below 7°C, we av...
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    012117 has posted in Bird Repellent Effectiveness in Pest Control.
    Hi, Artemis.   Bird repellent are effective for some period of time. In example, some bird repellent (chemicals) will only be good for 6 days, while ultra sonic devices or shiny surfaces will...
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    Briyan has started No Food Waste - Food Wastage Solution App | Groliste in Welcome! Introduce Yourself.
    This is Briyan lee from Sydney, Australia. I love food and trying to minimize the food waste. I am going to tell you about an app is Groliste. It is basically grocery item management app. I think f...
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  • Artemis_IFSQN%s's Photo
    Artemis_IFSQN has started Bird Repellent Effectiveness in Pest Control.
    Hi ! We have a bird problem in our plant premises. We produce feeds, hence birds (and other pests) are attracted to our facility.  Our biggest problem are birds. Seeking advice from actual exp...
    • 012117

      Hi, Artemis.

       

      Bird repellent are effective for some period of time. In example, some bird repellent (chemicals) will only be good for 6 days, while ultra sonic devices or shiny surfaces will be good for 10-30 days befor they can get used to it. Some practices to turn on and off the ultra sonic devices or lasers on a defined frequency so as to keep birds from getting used to it for extended duration of time. If you use physical devices (such as owl face, shiny disc, shiny ribbon or bird repellent), the removal will be difficult thus the effect will be short term.

       

      What I recommend is to observe from which place in the facility does the bird normally attracted to:

       

      1. You may several nesting point from in hygienic installation of trusses or roof joints that birds used that area as nesting point. As a correction, you may want to apply bird net with the screen opening proportional to your target bird (e.g. you don't want to use 10x10cm screen mesh if you target small birds). On roof joints or connection, apply appropriate sealant or stainless steel.

      2. Review how do you handle the waste. Is your waste properly covered. How do you transport waste from your production to the central waste handling area? are there normally a lot of open debris that attract birds?

      3. Is there heavy vegeatation or trees near your buidlings? With this, there will be normally insects that attracts birds thus they may go further to your facility. What is recommended is to have a defined frequency of tending this vegetation to avoid being harborage of insects that attract birds.

    • Scampi

      Keep the outside areas as free from spills as you possibly can, remove the food, and they will move on

       

      The other option that is very effective is to contract out a bird of prey. There are service providers that will bring a falcon or hawk to your site and that will scare off the little birds.

       

      https://www.ecoltd.net/falconry

       

      Airports etc may resort to this method if a flock decides to take up residents

      Best of luck

       

      We hung strips of bright blue plastic in our overhang area where little birds kept nesting..........that helped almost immediately. They are uncomfortable with the constant movement that the breeze created

  • Artemis_IFSQN%s's Photo
    Artemis_IFSQN has started MOSH MOA Contamination Control in HACCP - Food Products & Ingredients.
    Hi ! Request for guidance on controls to put in place to manage MOSH/MOA from contaminating our edible coconut oil. Thank you.  
  • Scampi%s's Photo
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  • Conference_pear%s's Photo
    Conference_pear has posted in SOP's, WI's, oPRP's, CP's, PoA in BRC Global Standard - Food Safety.
    To everyone who provided any input in this subject, I would like to say thanks!     Last week my food safety manual and implementation was put to the test during a two day...
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  • HanineTabaja%s's Photo
    HanineTabaja has started MEAT QUALITY in Food Technology.
    Hello,   I'm taking a course about the meat quality and the dr. gave us this question in the exam.   "One wants to put the meat (raw) directly in the fridge while other want to leave it a...
    • Ismene

      Hello,

       

      Here's what i know of this subject.

      If you mean after the slaughter, then the meat needs to be chilled as fast as possible. With the immediate chilling of the carcass below 7°C, we avoid the spoilage of the carcass due to the growth of spoilage bacteria. Also, the growth of pathogenic bacteria that may exist on the carcass is suspended. With the chilling, the final product will be softer and tastier, as it keeps the characteristics of the "fresh" meat, due to the slower reactions physicochemical reactions of the meat. Now, after the slaughter, the carcass should be tested by a veterinarian. This happens before the chilling, but it takes less than two hours for the specialist to take samples and test the carcass.

       

      Always, leaving a product (that needs to be refrigerated) outside the fridge, causes spoilage and the growth of pathogenic and spoilage bacteria. Meat and dairy are a very  sensitive group of products.

    • HanineTabaja

      Hello,

       

      Here's what i know of this subject.

      If you mean after the slaughter, then the meat needs to be chilled as fast as possible. With the immediate chilling of the carcass below 7°C, we avoid the spoilage of the carcass due to the growth of spoilage bacteria. Also, the growth of pathogenic bacteria that may exist on the carcass is suspended. With the chilling, the final product will be softer and tastier, as it keeps the characteristics of the "fresh" meat, due to the slower reactions physicochemical reactions of the meat. Now, after the slaughter, the carcass should be tested by a veterinarian. This happens before the chilling, but it takes less than two hours for the specialist to take samples and test the carcass.

       

      Always, leaving a product (that needs to be refrigerated) outside the fridge, causes spoilage and the growth of pathogenic and spoilage bacteria. Meat and dairy are a very  sensitive group of products.

       Thank you very much!  

  • Rajinder Singh%s's Photo
    Rajinder Singh has posted in IFS Food latest version in IFS Food.
    GFSI is a Global Food safety Initiative. This standard helps to recognize the food process and quality.
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    Ange has started Food Safety Plan for Alcoholic Beverages in Food Safety Talk.
    Hello everyone,   I have created the Food Safety plan for my company (distributor), however I did not include alcoholic beverages such as beer and Sake. My reasoning behind this is that since...
    • Ismene

      Hello,

       

      I think that you should keep record of the temperature of the storage room, where you keep these products, to avoid high/low temperatures that may affect them. If you already keep a record of the storage room temperatures, then this should be fine.

      Do you keep these products on a separate storage room? Because if you keep them with other edible products, you should note the risk of broken glasses and how they may affect the other products.

    • Scampi

      Get a cheap data logger. Once a month dump the data (they plug into the USB port of your computer and come with their own software) and keep it for a year.

       

      First Monday of the month, you retrieve plug it in, dump the data and repeat.

       

       

      In case the manufacturer claims your storage is an issue down the road, you've got a nice neat bunch of data points to refute

  • VicCherikoff%s's Photo
    VicCherikoff has posted in MicroGARD 200 vs. Potassium Sorbate (preservative) in Food Technology.
    I realize that this question was asked some time ago but I only just spotted it. You may wish to evaluate Herbal-Active® which is made from culinary essential oils on organic acacia gum. It is use...
  • John_E%s's Photo
    John_E has posted in Time window for unannounced audits in FSSC 22000 Food Manufacturing.
    qualityfishgirl11, you are right in your first post. The first audit (2016) is year one. Surveillance audits occur in years 2 (2017) and 3 (2018) and one of them may be unannounced....
  • seunseidu%s's Photo
    seunseidu has started Introduction in Welcome! Introduce Yourself.
    i am Seun Seidu a Quality control analyst. i studied Animal Sciences and have been working in quality control for over 3 years now.    i hope to learn and grow more through this community...
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    Lesley.Roberts has posted in Food Safety and the Bottom Line in Food Safety Talk.
    Some companies need to get shocked into food safety - like when they kill someone with their product, make people sick or take a major loss because a customer goes to another company because the...
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    SQFconsultant has posted in Food Safety and the Bottom Line in Food Safety Talk.
    Some companies need to get shocked into food safety - like when they kill someone with their product, make people sick or take a major loss because a customer goes to another company because the ot...
  • Scampi%s's Photo
    Scampi has posted in Additional Requirements for Producing Dietary Supplements in FDA - U.S. Food and Drug Administration.
    Have you read through this link   https://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/DietarySupplements/ucm238182.htm   or https://www.registrarcorp.com/fr...
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