? on labeling

[Steve Williams]

As a local health inspector, I often see the phrases “Keep Refrigerated”, “ Keep Refrigerated After Opening”, and “Keep Refrigerated for Safety”. The “Keep Refrigerated for Safety” is the easy one. The others are a little confusing to me since they often appear on foods that have historically been considered non TCS. I was recently asked a question about grated Parmesan cheese and if it had to be held under refrigeration for safety. The label on the product in question stated “Refrigerate After Opening”. I have always considered grated Parmesan cheese a non TCS food due to its low water activity and acceptable pH. Kraft has stated that their grated Parmesan is shelf stable but still labels it “Keep Refrigerated After Opening” for legal reasons (their words). Is there any science behind that statement or just fear of litigation? Thank you.

 

Stephen E. Williams , L.E.H.P.

Public Health Environmentalist

Jackson County Health Department

Phone: 618-684-3143 ext. 158

Fax: 618-684-6023

Mail to: ste...@jchdonline.org

Office Hours M-TH 8:00 am to 5:00 pm

 

[Cindy Rice]

Manufacturers will typically use this “Keep refrigerated” language for food quality, and not safety.  As with “Best if use by dates, this can be confusing to the consumer- e.g., mustard, pickles, mayo, that are not considered TCS foods according to scientific standards.   There may be a legal component from their perspective, but probably unfounded.

 

Cindy Rice, RS

Eastern Food Safety

www.easternfoodsafety.com

781.356.1467

 

Together we are keeping the world safe from foodborne illness!

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[Corrigan, Kathy]

I would think that refrigeration may be encouraging mold? /in an environment with more moisture –especially with so much surface area /ground up product .

 

Kathy Corrigan, R.S.

Health & Environmental Investigator – Environmental Health Division

kathy.c...@kingcounty.gov – direct: 206-477-8024  - main: 206-477-8050 – FAX 206-296-9792

Eastgate Public Health Center   EGT-PH-0100

14350 SE Eastgate Way, Bellevue, WA  98007-6458

 

Check out our online services

Online permitting services :  www.kingcounty.gov/healthservices/health/ehs/portal.aspx

Get your food worker card online at:  www.foodworkercard.wa.gov

Environmental Health website at:  www.kingcounty.gov/healthservices/health/ehs.aspx

 

[Tom Johnson]

As an ISO 22000 PRO and food safety technology consultant having had clients with such products, there are two (maybe 3) reasons for the statement on the package.

1. Reduced oxygen packaged food products will have a longer "quality life" at refrigerated (or freezing) temps owing to big reductions in vapor pressure on the products surface. 

2. Recommending refrigeration temps for product quality is fine, but when the product is not a PHF that requires TCS, the operator is not obliged to hold the product under refrigeration pursuant to the FDA Food Code. This refrigeration recommendation costs the manufacturer nothing, yet it does work to enhance their product quality and with it - brand reputation.

3. Consumers are confused because we (food and beverage manufacturers, distributers and marketers) have confused them with our lack of reasonable uniformly applied to DEFINITIONS and STANDARDS, and our various governmental agencies have allowed this to continue.  Further, we have one set of rules in the CFR’s for producers, and completely different rules for retailers and food service. The organisms do not know the difference between the various types of food operators - and given the opportunity of time and temp abuse, along with a pH above 4.1,  a water activity (aW) greater than 0.91 and available proteins, pathogen growth and consumers can be injured or killed. 

We are in this together.  Its really hard to communicate effectively with one another when our standards are as loose as they are and they are getting looser.  Meanwhile, the EU goes in completely different direction improving and enhancing their science based food, beverage, water and ice safety standards.  We allow the financial interests of individual companies (and cliques of companies in a particular segment) to interfere with what is safest and best for the people. This is done by intense lobbying and completely test after test after test hoping to gain at least one test result whose data seem to indicate safety. 

We can talk about this - but until we come to consensus as to appropriate markings of foods BASED UPON SCIENCE rather than marketing - nothing will change. 

Thomas Johnson
Chief manager, Principal
Johnson Risk Solutions, LLC

“food safety technology and appellant representative services’”

1408 Northland Dr. #406
Mendota Heights, MN  55120
dir: 651-203-2462   cell: 651-587-0418
t...@qleantech.com      http://www.jrsrisk.com    
https://www.linkedin.com/pub/tom-johnson/4/42a/379

[Cindy Rice]

Agreed… well put.

 

Best,

 

Cindy Rice, RS

Eastern Food Safety

www.easternfoodsafety.com

781.356.1467

 

Together we are keeping the world safe from foodborne illness!

 

[Corrigan, Kathy]

Wow, I didn’t know that, thank you for your info.  I am wondering if what would be the case for an organic version.   

 

Kathy Corrigan, R.S.

Health & Environmental Investigator – Environmental Health Division

kathy.c...@kingcounty.gov – direct: 206-477-8024  - main: 206-477-8050 – FAX 206-296-9792

Eastgate Public Health Center   EGT-PH-0100

14350 SE Eastgate Way, Bellevue, WA  98007-6458

 

Check out our online services

Online permitting services :  www.kingcounty.gov/healthservices/health/ehs/portal.aspx

Get your food worker card online at:  www.foodworkercard.wa.gov

Environmental Health website at:  www.kingcounty.gov/healthservices/health/ehs.aspx

 

 

From: Ralph [mailto:mee...@cox.net]
Sent: Wednesday, March 14, 2018 9:23 AM
To: Corrigan, Kathy <Kathy.C...@kingcounty.gov>; 'Cindy Rice' <ci...@easternfoodsafety.com>; 'Steve Williams' <ste...@jchdonline.org>; Foodsa...@googlegroups.com
Subject: RE: [foodsafe-list] ? on labeling

 

Natamycin is typically added to shredded, grated, etc. cheese.

 

Ralph

 

From: foodsa...@googlegroups.com <foodsa...@googlegroups.com> On Behalf Of Corrigan, Kathy
Sent: Wednesday, March 14, 2018 7:47 AM
To: Cindy Rice <ci...@easternfoodsafety.com>; 'Steve Williams' <ste...@jchdonline.org>; Foodsa...@googlegroups.com
Cc: Corrigan, Kathy <Kathy.C...@kingcounty.gov>
Subject: RE: [foodsafe-list] ? on labeling

 

I would think that refrigeration may be encouraging mold? /in an environment with more moisture –especially with so much surface area /ground up product .

 

Kathy Corrigan, R.S.

Health & Environmental Investigator – Environmental Health Division

kathy.c...@kingcounty.gov – direct: 206-477-8024  - main: 206-477-8050 – FAX 206-296-9792

Eastgate Public Health Center   EGT-PH-0100

14350 SE Eastgate Way, Bellevue, WA  98007-6458

 

Check out our online services

Online permitting services :  www.kingcounty.gov/healthservices/health/ehs/portal.aspx

Get your food worker card online at:  www.foodworkercard.wa.gov

Environmental Health website at:  www.kingcounty.gov/healthservices/health/ehs.aspx

 

 

From: foodsa...@googlegroups.com [mailto:foodsa...@googlegroups.com] On Behalf Of Cindy Rice
Sent: Wednesday, March 14, 2018 7:39 AM
To: 'Steve Williams' <ste...@jchdonline.org>; Foodsa...@googlegroups.com
Subject: RE: [foodsafe-list] ? on labeling

 

Manufacturers will typically use this “Keep refrigerated” language for food quality, and not safety.  As with “Best if use by dates, this can be confusing to the consumer- e.g., mustard, pickles, mayo, that are not considered TCS foods according to scientific standards.   There may be a legal component from their perspective, but probably unfounded.

[Ralph]

I don’t know what organics use?

 

There was a petition for its use in organics.

https://www.ams.usda.gov/sites/default/files/media/Natamycin%20NOP%20Petition%20-%2001%20Sep%2016.pdf

 

Ralph

 

From: foodsa...@googlegroups.com <foodsa...@googlegroups.com> On Behalf Of Corrigan, Kathy
Sent: Wednesday, March 14, 2018 1:51 PM
To: Ralph <mee...@cox.net>; 'Cindy Rice' <ci...@easternfoodsafety.com>; 'Steve Williams' <ste...@jchdonline.org>; Foodsa...@googlegroups.com
Subject: RE: [foodsafe-list] ? on labeling

 

Wow, I didn’t know that, thank you for your info.  I am wondering if what would be the case for an organic version.   

Manufacturers will typically use this “Keep refrigerated” language for food quality, and not safety.  As with “Best if use by dates, this can be confusing to the consumer- e.g., mustard, pickles, mayo, that are not considered TCS foods according to scientific standards.   There may be a legal component from their perspective, but probably unfounded.

[Ralph]

Natamycin is typically added to shredded, grated, etc. cheese.

 

Ralph

 

From: foodsa...@googlegroups.com <foodsa...@googlegroups.com> On Behalf Of Corrigan, Kathy
Sent: Wednesday, March 14, 2018 7:47 AM
To: Cindy Rice <ci...@easternfoodsafety.com>; 'Steve Williams' <ste...@jchdonline.org>; Foodsa...@googlegroups.com
Cc: Corrigan, Kathy <Kathy.C...@kingcounty.gov>
Subject: RE: [foodsafe-list] ? on labeling

 

I would think that refrigeration may be encouraging mold? /in an environment with more moisture –especially with so much surface area /ground up product .

 

Kathy Corrigan, R.S.

Health & Environmental Investigator – Environmental Health Division

kathy.c...@kingcounty.gov – direct: 206-477-8024  - main: 206-477-8050 – FAX 206-296-9792

Eastgate Public Health Center   EGT-PH-0100

14350 SE Eastgate Way, Bellevue, WA  98007-6458

 

Check out our online services

Online permitting services :  www.kingcounty.gov/healthservices/health/ehs/portal.aspx

Get your food worker card online at:  www.foodworkercard.wa.gov

Environmental Health website at:  www.kingcounty.gov/healthservices/health/ehs.aspx

 

 

From: foodsa...@googlegroups.com [mailto:foodsa...@googlegroups.com] On Behalf Of Cindy Rice
Sent: Wednesday, March 14, 2018 7:39 AM
To: 'Steve Williams' <ste...@jchdonline.org>; Foodsa...@googlegroups.com
Subject: RE: [foodsafe-list] ? on labeling

 

Manufacturers will typically use this “Keep refrigerated” language for food quality, and not safety.  As with “Best if use by dates, this can be confusing to the consumer- e.g., mustard, pickles, mayo, that are not considered TCS foods according to scientific standards.   There may be a legal component from their perspective, but probably unfounded.

[jon]

Well gee-golly...what am I missing? Just bought a package of same...no natamycin listed..."just" sodium benzoate (feel free to discuss THAT).  Are we to believe that UNLABELLED antibiotics are being included in cheese products!? Are we to believe...in this age of internet incited paranoia about EVERY aspect of our food supply: THAT!!!??. I await enlightenment on this one.......................I may be naïve...and I don't eat Chinese produced product for same reason....but this?

Best

Jon

[Fortin.neal gmail]

Natamycin typically is used to substitute a “natural” preservative for the synthetic ones, like benzoate.  

Widespread failure to list the ingredient is extremely improbable. 

Neal Fortin, Professor and Director

Institute for Food Laws & Regulations  •  Michigan State University

 




www.IFLR.msu.edu  •  www.foodregulation.us 

[Fred]

Good to see this list serve is still alive and well! 

Sent from my iPad