6 replies to this topic

[Saylrrmoon]

I am hoping to find out why bugs in a received ingredient would be a spec issue rather than classified as food safety issue.

[MDaleDDF]

This may not be the answer you want to hear, but for me:   Because the FDA says so. 

If the FDA said otherwise, I'd react otherwise.   We're a dry mix manufacturer so bugs are a common worry and we spend a lot of time cleaning to ensure we have no bugs in here, and anything that arrived here with bugs will be rejected, thrown out immediately, etc.

[kfromNE]

From the FDA website: The FDA set these action levels because it is economically impractical to grow, harvest, or process raw products that are totally free of non-hazardous, naturally occurring, unavoidable defects. Products harmful to consumers are subject to regulatory action whether or not they exceed the action levels."

 

The FDA does put a limit on them. 

https://www.fda.gov/...levels-handbook

[jfrey123]

Probably has something to do with the FDA providing an acceptable level of bug parts per sample size in many, many ingredients.  Hell, they have acceptable levels of mammal droppings for many of the foods too.

 

Food Defect Levels Handbook | FDA

 

The food safety issue regarding insects is their ability to transport bacteria into goods.  Some plants will defend certain levels of insects in their product depending on whether its RTE/NRTE status.  "Weevils in your raw flour?  Meh, sift them out, you're going to bake something with the flour and the baking provides sufficient kill temps."  Not an attitude I love, personally, but it is out there.

[Charles.C]

Strange thread to a non-USA reader.

 

Is there a FDA definition/interpretation of "bug" ? (Partially answered by Post 4).

 

My instinctive thought on reading the OP was that surely it depends on what "bug" is being referred to ?

 

I would have also thought that the issue may overlap the notorious (US) topic of "adulteration" ?

[Scampi]

Health Canada also has a list of "unavoidable" contaminates available upon request

 

https://www.canada.c...al-methods.html

[MDaleDDF]

Probably has something to do with the FDA providing an acceptable level of bug parts per sample size in many, many ingredients.  Hell, they have acceptable levels of mammal droppings for many of the foods too.

 

Food Defect Levels Handbook | FDA

 

The food safety issue regarding insects is their ability to transport bacteria into goods.  Some plants will defend certain levels of insects in their product depending on whether its RTE/NRTE status.  "Weevils in your raw flour?  Meh, sift them out, you're going to bake something with the flour and the baking provides sufficient kill temps."  Not an attitude I love, personally, but it is out there.

Stop it, you're making me hungry.....lol.