China Food Safety Can We Eat It?

29 09 2007

I have just received an email suggesting that we avoid all processed food from China and then it goes on to show some pictures that supposedly illustrate how dead chickens are collected and then processed to a completed roasted chicken, all done in very unhygienic conditions. Yes it is true that locally some of these things may happen particularly in the hinterland. However being in the frozen food business and buying from China I can state that all facilities that we import from would meet USA standards. They are all inspected by the Chinese government as well as 3rd party audits by credible companies such as AIB.

To suggest that we ban all food from China is ludicrous in my mind.  If the importers are doing their due diligence and know the factories they are buying from then food safety and quality are not an issue. 

I would suggest to those so inclined to close our doors to China food to look at the FDA recalls and see how many are from China and how many from our own USA food processors.  Why is it that we don’t ban all USA processed food as well??

Please check the following sites:  http://www.fda.gov/opacom/7alerts.html, and http://www.fda.gov/oc/po/firmrecalls/archive.html

How safe is our own food supply?  Could we not say the same of our own food that is not fit to eat?

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Audits for Food Safety

27 09 2007

What’s the value of a 3rd party audit in a food processing facility?

It’s the retailers that are demanding the 3rd party audit of food processing facilities.  The problem is that each customer has their own favorite audit that they demand if you want to do business with them.  As you might guess their is no standard, yet, about 80% of the verification process of  the different audits are basically the same. Some maybe focus a little more on “good manufacturing practices” (GMP) while others might focus on the traceback or paper work.  But in the end they are all similar in nature.

How many audits are out their? 

 AIB  http://www.aibinternational.com/auditservices/
 SGS  http://www.sgs.com/
 BRC  http://www.brc.org.uk/standards/default.asp?mainsection_id=5
 EFSIS  http://www.efsis.com/
 Dutch HACCP http://www.bsi-emea.com/Food+Safety/Standards/Dutch_HACCP.xalter
 GFSI  http://www.ciesnet.com/2-wwedo/2.2-programmes/2.2.foodsafety.gfsi.asp

And the list goes on.  Of course some retailers have their own in house audits.

The GFSI (European based) is trying to standardize the test by benchmarking the major audits.  Thus far they have gotten 7 retailers to agree to accept the GFSI audit in lieu of any of the other audits.  This perhaps is a step in the right direction but as long as the majority have  not gone along with the GFSI concept it ends up just being another audit.

In China Frozen Vegetable processing facilities which I am familiar, it is not uncommon to have 3 or 4 audits per year, or more, to comply with their customers request.  The supplier has to pay the invoice which is over $2500 per audit.  If you want to do the business then you must do the audits.  Some major multinational companies, like Cargill, may have up to 17 audits in one year!  One has to wonder what is the suppliers business, food processing or taking audits?

Having to have so many audits per year is not only time consuming, but costly.  How much value is their in so many audits?  Would it not be better  to have one audit per year and invest the money spent on all the  other audits into improvements in the factory?

Why are our customers so egocentric in  thinking that only “their” audit is acceptable. 

I also find it ironic that some of the USA frozen facilities don’t have 3rd party audits themselves but they demand that the China facility have the audit.  Sounds like a little cognitive dissonance to me.  You may ask why they don’t do it and the reason is generally because of the cost and they don’t want to be told by a 3rd party auditor that they have problems that need to be attended to.  They fear the results they may be presented with.  God for bid they fail the audit.

The ultimate goal for us all is Food Safety and this is more true in China today with all the negative press on recalls.  Audits are good because it is a check system, but one is sufficient.  With a standard audit accepted by all we can make further progress in providing the safest food possible to the end consumers.    And that is our GOAL.

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Frozen Vegetables Are Food Safe

24 09 2007

How safe is our imported frozen vegetables from China, Thailand, Viet Nam, India etc.?

Frozen vegetables are probably the safest food we can eat from a Food Safety point of view.  When we deal with a China supplier we ensure that they have HACCP in place and have been certified by their government authority.  In addition many of the suppliers have ISO9001:2000 as well as the HACCP.  Many of our customers also require that the factory have a 3rd party audit such as BRC, AIB, SGS, SAFE or one of the other auditing agencies.  In addition each shipment is accompanied by a Certificate Of Analysis (COA), microbiological testing for Standard Plate Count, E. Coli, Coliform just to name a few. 

The same is true if we are exporting food to Japan, China, Australia.  Our frozen vegetables shipments are all accompanied with the COA.

The problem may arise when a price buyer imports or exports product from a marginal factory, with out doing due diligence, and then their is the potential for problems.  When this happens it makes the country or industry look bad as we are now witnessing from the “Made in China” syndrome. 

In the end all food has some risk factor and we all should share in the responsibility to educate food safety.  In frozen vegetables with the care taken to blanch the vegetables, which kill the bacteria, we have minimal risk compared to other segments of the food chain.

The key of course is to know you supplier, regardless of country, and ensure that they are following the proper procedures to provide as close as possible to a risk free vegetable to the consumer. 

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Food Safety In Your Local Restaurant

21 09 2007

Have you checked your favorite restaurant out lately to see if they are employing HACCP (Hazard Analysis of Critical Control Points)?  Chances are they aren’t.  Why because its too hard, too cumbersome, too time consuming and the list goes on.

HACCP was developed years ago as a tool to improve food safety at the manufacturing level as well as for food service and catering.  Using HACCP is a step in right direction to control food borne diseases.

We in the food industry must constantly work on the improvement of food safety, and this is even more true today as we source product not only locally but globally.

Some freighting facts about food borne disease in the United States alone are:

  •  Each year 76 million people get some form of food borne disease.
  •  320,000 of those are hospitalized.
  •  5000 die.
  •  1 out every 100 hospitalized today is from contaminated food.
  •  1 out of every 500 deaths in the US is the result of contaminated food.

HACCP consist of 7 principles:
 
 1. Hazard Analysis, microorganism, chemical and physical
 2. Identify the Critical Control Points (CCP) in food preparation
 3. Establish Critical limits for preventative measures.
 4. Establish procedures to monitor CCP.
 5. Establish the corrective action to be taken when a critical control point limit has been exceeded.
 6. Establish systems to verify that HACCP system is working.
 7. Establish effective record keeping systems that document the HACCP’s systems.

HACCP creates a complete system, a plan for:

 1. Corrective action
 2. Recording system
 3. Verification system.

Does food service implement it?  Does your favorite restaurant have a HACCP program?  Probably not because it is too cumbersome and time consuming for the small business, not to mention the man hours required to maintain it.

What is interesting is that in the UK they have developed a new HACCP system for the food service and catering business with great success - the Salford Method (developed at Salford University)

They advocate eliminating all the jargon and making it simple and understandable. Show visuals, if you can show washing hands visually then you can show other steps.  Simplify the documention and corrective actions (the recording process.)  To learn more visit http://www.e-haccp.org.uk/haccpforcaters.htm

Perhaps its not the answer but it definitely is a step in the right direction.  Have you ever gone into the kitchen?

 What languages do they speak?  Can they understand the normal HACCP verbiage or would it be much more simplified if visuals are use so that all can understand.  The answer is clear.

I hope to see a similar step here in the United States.

Let’s make food safe.

references:
http://papers.ssrn.com/sol3/papers.cfm?abstract_id=785916 - The Hang-up with HACCP: The Resistance to Translating Science into Food Safety Law
http://www.cfsan.fda.gov/~lrd/haccp.html
 

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World Food Safety

16 09 2007

Food Safety is a global concern.  No country is safe, seafood from China, spinach from California, Mad Cow in Europe and now in the United States, we all suffer rich or poor we are all plagued with food safety issues.  Over a hundred years ago we didn’t concern ourselves with pesticide, salmonella, or genetically modified foods.  We didn’t have the capability to test and detect until more recently.  At first we could detect parts per million and now we are talking about parts per billion.  Science has helped us to get improved results which are clearly a win win situation.

As we become a global economy and food is sourced throughout the world it is important that countries have good manufacturing practices and food safety controls not only for the export markets but for their own local markets as well.  The quality and food safety should be the same regardless of the final destination.  In essence we need the same system and protocols to make it a win win.  The export market wins because they get high quality food that is safe and the local market wins because their consumers get high quality food that is safe which means less food borne or water borne illnesses.

What we need to improve food safety on a world wide basis, is for the developed countries to pass on their knowledge to the lesser developed countries so they can avoid the same mistakes and make a big leap forward in food safety. As we enter the 21st century, with foodstuffs being shipped from  country  to country, it is imperative that we all strive to improve food safety at all levels, international, local, and even down to the street vendors.

Do we have any other choice?

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Food Safety What Does It Mean?

13 09 2007

At the recent China International Food Safety and Quality Conference in Beijing Mr. Li Changjiang, Minister,  General Administration of  Quality Supervision, Inspection & Quarantine  reiterated the same statistics he delivered back in July of this year, “Statistics shows that in the past three years, 99%,99% and 99.2% of Chinese food export to the US met quality standards, higher than 99% on average. In the same period, the equivalent figures for US food exports to China was 99.02%, 98.85% and 99.08% respectively. This indicates that the quality ratio of Chinese food exports to the US were higher than that of US food exports to China”.

What does it mean that 99% met US quality standards?  How does China come up with this percentage?  Does it mean 99% of the items inspected by the FDA? (which is less then 10% of all imported product).  I know in our frozen vegetable industry that the FDA concentrates on pesticides, I have never in 20 plus years had any frozen vegetables tested for micro organisms.  If they don’t test for micro organism would this imply that 100% met with US quality standards?

I think the key point is, when they give us these statistics we have to ask how it was derived?  What is the meaning of the statistic?   We need to keep digging to find out what is the significanes if any about the data.

And does 99% make  me happy?  Well in the US with a population estimated to be  301 million people, if 1% where to eat food that is tainted with some bacteria, that would mean that possibly 3 million people could get sick.  Of that 3 million, some may end up in the hospital and even worse some may end up dead.  Is that 1% good enough?

The key is we all need to strive for 100% food safety because we all have the problem (spinach in USA this year, BSE in England, BSE in USA, melamine from China, and on and on). 

 

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Breast Cancer - Fighting For Life

11 09 2007

Today our blog is not about food or international trading or China or Japan or Australia, but about helping.  Today I just arrived in Beijing and received the below email from Julia Crespo, an ex employee of Noon International, about her daugther who is 34 years old and in a battle for life fighting breast cancer.   Read her story on  her personal page, http://info.avonfoundation.org/site/TR/Walk2007/NewYork?px=3516382&pg=personal&fr_id=1285&et=zWBsp3mMHuHKsgg6C2QPSw..&s_tafId=154271 .

We all can make a difference, just give up your next Starbuck’s and make a difference.  Click on Kristen’s personal page and donate.

We at Noon International thank you for your support for Breast Cancer, and remember tomorrow never comes, do it now.
(Eating healthy does help, keep eating  your vegetables)

A message from Kristen Martinez kmwarrior74@gmail.com. Please address all replies to kmwarrior74@gmail.com.

Dear Friends and Family,

As you may know, I have accepted the challenge and am participating in the Avon Walk for Breast Cancer.

Did you know that every three minutes, another woman in the United States is diagnosed with breast cancer? I didn’t, and I was shocked to learn how prevalent this horrible disease has become in this country.

I am eager to get started with my fundraising and I need your support! I have pledged to raise money for the Avon Walk for Breast Cancer as part of my participation in the walk. Your contribution will help to support medical research into the possible causes of and cure for breast cancer, education and early detection programs, and clinical care and support services for women with breast cancer in communities across the country. There is a special focus on helping medically underserved women, the poor, minorities, the elderly, or those with inadequate health insurance. And much of the money granted by the Foundation goes back to the communities where it was raised, supporting everything from local grassroots programs to national organizations.

It is faster and easier than ever to support this great cause - you can make a donation online by simply clicking on the link at the bottom of this message. Whatever you can give will help! I truly appreciate your support and will keep you posted on my progress.

Thank you for your support; you really do make a difference.

Click here to visit my personal page.
If the text above does not appear as a clickable link, you can visit the web address:
http://info.avonfoundation.org/site/TR/Walk2007/NewYork?px=3516382&pg=personal&fr_id=1285&et=zWBsp3mMHuHKsgg6C2QPSw..&s_tafId=154271

Click here to view the team page for BooBeesNYC
If the text above does not appear as a clickable link, you can visit the web address:
http://info.avonfoundation.org/site/TR/Walk2007/NewYork?team_id=29830&pg=team&fr_id=1285&et=r_pUN7w5mJ9pzBypXLh_mg..&s_tafId=154271

Some email systems may send your response to the Avon Foundation, not to your walker/donor when you push “reply”. Before “sending”, please confirm that your message is addressed to your intended recipient (above). If info@avonfoundation.org appears as a recipient, please delete and add the correct recipient email. 

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Frozen Food, Dip, Cul-de-Sac or Cliff?

7 09 2007

Where is the Frozen Food Industry headed? 

I have just read a great book “The Dip” by Seth Godin which is about being remarkable and teaching you when to quit.  In the book he talks about three potential outcomes, The Dip were real success comes from, Cul-De-Sac - working towards a dead end (nothing changes), and the Cliff were the whole business falls apart.  I am sure Seth Godin doesn’t need another plug but get the book, it’s worth the read.

Why do I mention the book?  Because I had a dream that we in the frozen food industry were headed for the Cliff.  Let me explain using the 3 outcomes:

Is the Dip a possible outcome?  Are we at the point where we are about to throw in the towel before the market takes off?  There are many food products from around the world that we in the frozen food industry could introduce to the consumer.  How many people have even heard of a mangosteen, the Queen of Fruits?  Many of these exotics could be introduce but it is hard and takes time.  Corporate America wants profits today they don’t want to count on maybe.

Is the Cul-De-Sac where we are today?  The frozen food industry has been stagnant and by that I mean the shelf space hasn’t grown in years.  All we do is take old products and wrap them up to try and reinvent ourselves.  We take a single vegetable and mix with multiple vegetables and come up with a new item. Or we add protein or a new sauce and sadly try to duplicate  ” Asian Fusion”. But the unfortunate part is that we are just playing musical chairs because the freezer shelf space is not growing.

Are we headed for the Cliff?  In the food chain the frozen food industry is the most enviornmentally unfriendly in terms of energy and pollutants.  It takes tons of energy to freeze, it takes more to hold product in cold storage, and more for transportation especially for the import and export business where containers are moved thousands of miles from continent to continent.  Everyday we pick up the paper and read about eating local.  We read books, like Jane Goodall’s Harvest For Hope: A Guide To Mindful Eating“, which talks about the food industry and how it is force feeding the consumer with unhealthy products and  that it is time for change.

All this makes me wonder (and wake up in the middle of the night with nightmares), are we just at the tipping point of eating local ly supplied foods and  is the frozen food industry  about to walk off the cliff? or are we at the dip where innovation is about to launch us into a new era? or are we on the train to nowhere, cul-de-sac next stop please?

My hope of course is we are just in the dip and I continue to dream about all the healthy and wonderful aspects of frozen veggies and fruits, but is it enough?

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Did You Know?

7 09 2007

That China produces and discards more than 45 billion (THAT’S BILLION) pair of wooden chopsticks every year –and add to this another 15 billion exported to Japan and Korea – that’s about 25 million trees.

More than 2,000 Chinese plants have been certified since 1997 as kosher (under Jewish dietary laws) hoping to tap into a trade estimated at $150 billion dollars annually. From Rabbi Avrom Pollok of Star-K who made his first visit to China over 15 years ago:  “As I was getting ready to leave all the employees are standing around, and I could see they were expecting something.  Finally they said they were waiting for the rabbit.   They had been told “a rabbit would be coming from the U.S.” to see if they were kosher.

That there are now more than 2200 websites about Chinese agriculture from government organizations to educational and agricultural enterprises (you may have even been contacted by a few!).

One hectare is equal to 15 mu in China which translates into 2.47 acres as we know them.

The Bing cherry was named after an Oregon farmer of Chinese descent.

The rose was first cultivated in China 5000 years ago.

In China, color is symbolic – RED means good luck and happiness, GOLD signifies money and prosperity and WHITE signifies mourning.

Finally, did you know that recent environmental research reports claim that of the 80 percent of the world’s e-waste that pours into Asia every year, 90 percent is dumped in China?

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Mr. Cao’s Speech at China Food Quality And Safety Improvement

5 09 2007

I want to thank PaiPai in our Noon International office for translating this speech concerning the new laws, violations and punishments concerning China Food Safety.
Mr. Cao’s Speech at China’s Food Quality and Safety Improvement Action TV/Tele Communication Conference.
August 23, 2007

(A Brief Translation of his Speech)

In addition of “ China’s Food Quality and Safety” published by Information Office of the State Council, I would like to add the following suggestions.

A.  CFQS is the must followed principle Our country established law and regulation in different areas:
Product quality and safety
Food sanitary law
Agricultural products/production safety law
Products Quality and standard law
Medicine management law
Importer / Exporter and their goods inspection law

There are total 11 laws.

There are also 22 other regulations for production permits, cosmetic, medical equipment management, industry production and products, etc.

These laws and regulations are the protections for people’s safety and health. They also provided the clearly defined responsibilities of  producers, enterprises, corporations and any individual who engages in these business. They provided the guide lines to punish the violated parties.

I think the problems we are facing right now are caused by these laws were not carried out correctly. The violators were not punished properly. Some of the management and inspection control department are not working properly.

1.To clarify, emphases and supplementing the current regulations and laws
2.To clarify the legal responsibilities of  producers, enterprises and management with quality control personals. To increase the punishment to the violators of these laws and regulations.
3.To give power to the people who are in charge of inspection, quality control and law/regulation reinforce department to check, stop any violations.
4.To prevent the problems to happen. Strictly to check the whole production process, distribution process. To start from raw materials, farm fields, food addictives, animal feed, etc.

CFQS main ideas:

1. Punishment in 6 areas:
a). Everyone should follow the law and regulations. The punishment for violators are:
For the producers and traders who are the violators
To confiscate the products which violated the quality and safety law and regulations.
To confiscate the income and profits which are from selling of the unlawful products
To confiscate the equipment, tools, raw materials
If there are any serious consequences caused by the producer or their products, they will be fined severely and revoke their business licenses

b). The same punishment are for anyone who uses unsafe and poor quality of  raw materials, addictives, animal feed.

c). To establish purchasing inspection procedures. To record, to check the suppliers’ qualifications and products quality certifications. The sales department should have products records to record products names, specifications, quantities, suppliers names, purchasing time, etc. to provide  products testing reports. If the products have no testing report, we should forbid to sell this product. Any violations will have the same punishments as we listed above.

d). To establish recall system to reinforce the quality and safety control.
To recall any product which violate the quality and safety regulations and law to ensure to protect people’s lives and health.
To publicly announce the harmful products, to volunteer recall the products immediately. Anyone who violates the laws and regulations will have  the same punishment.

e). To establish the record system to record any violations. To record every department:  Agriculture department, Senitary department, pharmaceutical, etc

f). To bring violators to the justice. To take them to the court.

2.To give local government and supervisory committee more power to check, stop and punish any violations.

a). if the local government and supervisory committee workers who does not carry on their duty and allowed the violations to happen without punishment, the person will be punished, or fired.

b). If the government official and supervisory committee members do not do their job and let the violators get away, they will be punished as well.

c) To strengthening the communication between different government departments to prevent the problems to fall through the cracks and anyone uses that as the excuses to avoid taking their responsibilities.

d). Each named government agencies have the power to enter the production area to check, inspect, investigate, confiscate, close the violated production facilities, equipment, invoices, and accounting records.

3.Strengthening management and supervision on import/export business

a)Testing records. To record the import/export history ( 2 years at least)

b)To sort out import products in different category and keep the records

c)To put the violators on the black lists.

d)To bring the violators to the law. Anyone who falsifies documents will be bring to justice, to be fined, to revoke business licenses and keep on the records.

e)In order to protect “ Made in China” reputation, we will reinforce the following 4 areas:

The responsibility of suppliers and exporters for the safety of the products
The responsibility of inspectors for export goods
To establish records for all suppliers and exporters. The customs and quality control agencies keep records on every import/export products and announce the violators records to the public.
The customs and boarder control agencies have the power to confiscate anything violated Chinese Laws and Regulations.

How to carry on CFQS:
1. To study it
2. To use media to educate the mass
3. To carry on CFQS from different levels of government agencies to protect people’s health and safety.

 Translated by PaiPai Stoltenberg

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