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Material Safety Data Sheets (MSDS) are quite familiar to anyone working with hazardous chemicals in such environments as: labs, distribution warehouses, food operations, etc. The sheets describe “the physical and chemical properties, physical and health hazards, routes of exposure, precautions for safe handling and use, emergency and first-aid procedures, and control measures.” OSHA cites that these documents, along with labels and training in the workplace, are key elements in maintaining proper handling of hazardous materials in the workplace. It is also essential that employees are familiar with MSDS documents and know where to find them in your operation.
In the food industry and in food safety, accuracy is key. To be able to sample, test, and conduct other lab-related operations on-site or via a third-party lab, is no longer
This is the conclusion of Dan Strongin's series of columns.
This is the final post of my series, and I intend to tie together some of the earlier pieces, and hopefully leave you all with a clearer picture of just what makes Nelson-Jameson such a special company.
Dan: What are the advantages of buying from a family business?
Jerry: Over the years I've asked or have been asked "Who is most responsible for bad cheese being made?" The answers generally range from "cultures" to this, that, and the other. But a wise person once gave me an answer that I think is most accurate: "the accountants." This person had lots of experience in cheesemaking and consulting; it is a
Do you know that for the fourth quarter of 2011 allergens exceeded microbiological causes for recalls? If you Google "FDA Allergen Recalls" you might be amazed at all the recalls by the FDA just within the last few months. They ranged from undeclared milk and soy in jams and jellies to sea salt that possibly contained milk residue - the list goes on and on. It is important for food plants to ensure that each and every time they go from one production run to another that the food contact surfaces are allergen-free.
Food production facilities must ensure that their ingredient suppliers are also declaring specific allergens in their products and testing for them. Certificates of analysis for each lot must identify
From August through November, “The Wide Line” blog will feature a series of columns authored by Dan Strongin, a well-known name in the food industry.