Two Brothers Pork Skins of North Carolina, is recalling an “undetermined” amount of pork skin products because they were made without meeting federal requirements to develop and implement a Hazard Analysis and Critical Control Point system (HACCP). The product does also not have safe handling instructions on the package, which means they are misbranded. No … Read more
The Consumer Federation of America (CFA) has released an in-depth analysis of the USDA’s primary meat and poultry food safety regulation program. That program was implemented after the 1993 E. coli O157:H7 outbreak linked to undercooked burgers at Jack in the Box restaurants. The report, called “The Promise and Problems of HACCP: A Review of … Read more
The U.S. District Court for the Central District of California has entered a consent decree of permanent injunction against L.A. Star Seafood Company of Los Angeles and its corporate officers. The company was producing adulterated seafood products. The complaint alleges that the sanitation practices at the facility were deficient. Acting Assistant Attorney General Benjamin C. … Read more
Kanai Foods of Nevada is recalling 59 pounds of various chicken products because they were not made under a fully implemented Ready-to-Eat Hazard Analysis & Critical Control Points (HACCP) plan. No reports of illness have been received to date. The recalled products are Teriyaki Chicken Rice Bowls in 12 ounce packages, and Orange Chicken Rice … Read more
Creminelli Fine Meats of Salt Lake City is recalling 101 pounds of fully-cooked-not-shelf-stable, ready-to-eat pork roast products for mislabeling and because they were produced under the wrong Hazard Analysis and Critical Control Point (HACCP) plan. There have been no illnesses reported in association with this recall. The recalled product, 3-4-lb. packages labeled “Creminelli Artisan Deli Porchetta … Read more
The Food and Drug Administration (FDA) has released a Q&A on new food safety rules for the Food Safety Modernization Act (FSMA). The questions about the produce rule cover product tracing, record keeping requirements for high risk foods, the scope of the rules, and information about laws, regulations, and guidance documents. And the rules for … Read more
Ben-Lee Processing of Kansas is recalling ready-to-eat and heat-treated bacon and ham products that were made without a Hazard Analysis and Critical Control Points (HACCP) plan, as required by law. The problem was discovered by the Kansas State Department of Agriculture. Some fully cooked products were given the mark of inspection, but the company does … Read more
Byron Center Wholesale Meats of Byron Center, Michigan is recalling approximately 6,586 pounds of ham products that were produced without a Hazard Analysis & Critical Control Points (HACCP) plan, according to the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS). The products were produced before March 1, 2013 and were distributed in Michigan … Read more
The USDA’s Food Safety and Inspection Service (FSIS) announced this week new steps to protect American consumers by improving food safety plans required for poultry facilities. Companies making raw ground chicken and turkey and similar products must reassess their Hazard Analysis and Critical Control Points (HACCP) plans. This must occur in the next 90 days. … Read more