Foodsafe Google Group

Sous vide mussels import

dennismes...@gmail.com (Dennis Mesa) — Thu, 23 May 2013 08:22:39 UT

Hi:

We are thinking in exporting to the USA a product that is pasteurized
frozen mussel (Sous vide process) The problem is that I am not able to
find a specific category for this kind of products cook-chill or "sous
vide" (keeping in mind that it is shell fish) within the FDA website, as a
result, I can not get proper info. about the requirements for exporting to

Raw Ready to eat

carl.cus...@gmail.com (Carl Custer) — Wed, 22 May 2013 13:03:38 UT

barfblog
Doug Powell
[link]

Bon Appetit, the Penthouse of food pornographers (same photo
techniques), has compiled a slide show of the 15 most prominent
examples of raw meat around the globe.
“In this enlightened age of hygiene and actually knowing how people

Egg powder allergen

technicalservi...@gft-ww.com — Mon, 20 May 2013 20:59:54 UT

Thank you all for your comments.
The product in question is a creamy horseradish sauce which will contain egg yoke powder. The equipment that this product will be run on will be washed down prior to anything else being run. This product will be run at the end of the day, (last product).
Frank Loverde

Re: [Foodsafe] Egg powder allergen question

demirj...@comcast.net — Sat, 18 May 2013 21:45:36 UT

It's the Protien in the egg that is the allergen so the powder produced from the egg needs the same allergen attention.

Separation procedures to prevent cross contamination must follow any allergen ingredients as they flow through your facility. Take a close look at all of the receiving, storage and shipping areas, equipment, manufacturing and maintenance tools, people, uniforms and PPE as well as sanitation procedures.

RE: [Foodsafe] Egg powder allergen question

mee...@cox.net (Ralph Meer) — Fri, 17 May 2013 20:19:22 UT

16. Does FALCPA require food manufacturers to label their products with
advisory statements, such as "may contain [allergen]" or "processed in a
facility that also processes [allergen]?"

No. FALCPA does not address the use of advisory labeling, including
statements describing the potential presence of unintentional ingredients in

Re: [Foodsafe] Egg powder allergen question

deanhugh...@gmail.com (Dean Hughson) — Fri, 17 May 2013 20:12:47 UT

Yes

Sent from my iPhone

Egg powder allergen question

technicalservi...@gft-ww.com — Wed, 15 May 2013 13:03:20 UT

Hello List,
I have a question and hope someone can direct me to the answer.
We are developing a product where one of the ingredients in the formula will be dried egg yoke.
Will we need to label all products manufactured in our plant or manufactured on the same product line as a product manufactured in a plant or on equipment that had been exposed toegg powder?

Quick method to measure residual chlorine...

gaby720...@hotmail.com (Gabriela Martínez Treviño) — Mon, 29 Apr 2013 14:13:37 UT

Dear lists,
Here in some Mexican food plants we use an "ortotolidina" kit to measure residual chlorine to verifiy the water potability. But I am told that this reagent is carcinogenic. If so, could you please recommend me some other quick method to measure residual chlorine?. A supplier offer strips (like those used to measure pH) that determine free chlorine but I'm not sure if they serve to measure what I need to check (free = residual)?.

Last Chance to Register for the Summer Academy in Global Food Law and Policy

nealfor...@gmail.com (Neal Fortin) — Fri, 19 Apr 2013 16:21:20 UT

The 5th edition of the Summer Academy in Global Food Law and Policy will take place from Monday, 22 July, to Friday, 26 July, 2013 in Granada, Spain. The choice of this vibrant city will enable participants to benefit from the distinctive beauty of the town’s Unesco World Heritage environment and its privileged geographical location adjacent to the Sierra Nevada. For more information, please visit: [link].

Re: International Raw Milk Symposium - April 5th and 6th, 2013

rawmilkcan...@gmail.com — Thu, 11 Apr 2013 03:26:16 UT

* *
An update on this event: The" Raw Milk Symposium" was re-organized to give
it a broader focus on general food issues, and became the "Fresh Milk Food
Politics Forum," still held on April 6th. The event website is
[link]
Summaries are posted on the Raw Milk Consumer site at

Tweaking Your Brain

carl.cus...@gmail.com (Carl Custer) — Thu, 28 Mar 2013 01:20:07 UT

Many of you have heard of "Salt Sugar & Fat", Michael Moss's latest
book. Perhaps you've read the many reviews in the papers or magazines
and even bought and read the book.
It is really good. It is amazing how many interviews he got with
industry leaders and insiders. Plus the documentation is extensive on

Hygiene Hypothesis Part n

carl.cus...@gmail.com (Carl Custer) — Tue, 26 Mar 2013 12:43:14 UT

The article has links you may find interesting

Hypercleanliness may be making us sick
By Gisela Telis, Published: March 25
A growing body of evidence suggests that all the antibacterial-wiping,
germ-killing cleanliness of the developed world may actually be making
us more prone to getting sick — and that a little more dirt might help

Re: [Foodsafe] Interesterified vs. hydrogenated oils?

carl.cus...@gmail.com (Carl Custer) — Wed, 20 Mar 2013 14:54:34 UT

Barbara Ingham asked:
February 05, 2013 11:02 AM
Interesterification is the change in 'placement' of fatty acids on the
glycerol molecule. So, moving a fatty acid from the S1 to S2 position, etc.
This is done enzymatically. The placement of the fatty acid on the glycerol
backbone can affect the melting point of the overall triglyceride - this is

Re: [Foodsafe] ? concrete flooring in commercial kitchens

pow...@sanitarian.com (Robert W. Powitz) — Wed, 13 Mar 2013 15:21:09 UT

Concrete floors in commercial kitchens are both economical and safe, provided that they are installed properly and sealed with and impervious coating. There are several of these on the market, including polyurea polyaspartic coatings that consistently have a coefficient of friction greater than 0.5; most finish as a 0.6. They are resilient, easy to clean and can be quite attractive.

? concrete flooring in commercial kitchens

jla...@gmail.com (Janelle Asai) — Wed, 13 Mar 2013 14:06:33 UT

Any advice from this group on the use of concrete flooring in a commercial
kitchen? Thank you.

Janelle L. Asai

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