Educating consumers on maintaining food product safety
This brings up a rememberance of mine from years ago when I visited a cereal manufacturing company.
They had one CCP - cooking temperature of the oatmeal.
That sounds ok, but they did not cook the oatmeal.
The CCP applied to the consumer cooking the oatmeal.
I said - so, how do you exercise control on that - they said, well, we don't - we can't, we have no control on that.
So I said - so how can that be your CCP.
Could have heard a pin drop in the conference room where there were 15 people waiting for the new interim QA manager to answer.
That's funny Glenn...............someone on this forum just said the same thing in the last week about the consumer cooking the product when there was no kill step in the manufacturing process
The breaded chicken recalls that have been happening in Canada over the last year are proof positive that consumers CANNOT be counted on to cook or prepare food properly; even when instructed to do so...........and let's face it, part of the problem is family's don't eat together and they certainly don't cook together and part of what's being lost is WHY a clean kitchen is so important.
The dust bunnies living under my sofa keep me company when I'm watch This is Us, but they won't make me sick!