laboratory samples.....

[vinod m]

Dear Bobby,

 

we are sending samples to a DM approved laboratory for every three months. i whould like to know what is the science or safety behind that. we know that anything can happen btw that 90 days.

 

 how you are checking the effectiveness of cleaning or personal hygiene or internal temperature of products, we have only the evidence of this three months once laboratory report.

 

it is practically difficult to send samples daily to the laboratory. so why not DM is no insisting to have an inhouse laboratory. Many of the juice, dairy companies have the inhouse lab, but not for all.   why?

--
VINOD.M
HYGIENE OFFICER
GOLDEN FORK BAKERY
Mob- 050-9781595

[shalendra singh]

Hi Vinod

 

Just one question , Do you want to serve Safe food to your customer ??

 

If yes than you should design your own system to check the efficacy of the various elements of food hygiene.

 

As per DM policy for ready to eat food , its every alternate month not every three months ( may be for your industry 3 months).

I agree with you that government is here to make some laws and regulations but over and above we aslo have some responsibilty to serve safe food to our customer. I believe DM will be coming up with some kind of rule in near future about the Inhouse lab but again when we say HACCP its a Proactive system not a end product testing system .

 

May be ppl from group can add something more.

 

 

Thanks

--
Thanks And Regards
Shelendra Singh
Mobile No:(00971)-50-8091982

[CY, Dubai UAE Hygiene Manager]

Dear All.

I agree with your opinion.

But I hope that DM doesn’t want Hotels to have their own Labs.

Lets be realistic…who can affort that? Talking about HACCP being pro-active – absolutely right- but chef’s in this country cannot follow anymore soon if you make HACCP, a system that can be followed by everybody, into something that nobody understands any more!

 

Aurelia Caccamo

Hygiene Manager

Courtyard by Marriott Green Community

Dubai Investment Park

P.O.Box 63845

United Arab Emirates

E-Mail address: cy.dxbcy.hyg...@courtyard.com

Mobile phone number: 00971-50-4213619

Work phone number: 0097148852222

Fax number: 00971488552525

Visit us on: www.cydubaigreencommunity.com

 

P Please consider the environment before printing this email

 

This communication contains information from Marriott International, Inc. that may be confidential. Except for personal use by the intended recipient, or as expressly authorized by the sender, any person who receives this information is prohibited from disclosing, copying, distributing, and/or using it. If you have received this communication in error, please immediately delete it and all copies, and promptly notify the sender. Nothing in this communication is intended to operate as an electronic signature under applicable law

MARRIOTT CONFIDENTIAL AND PROPRIETARY INFORMATION
The contents of this material are confidential and proprietary to Marriott International, Inc. and may not be reproduced, disclosed, distributed or used without the express permission of an authorized representative of Marriott. Any other use is expressly prohibited

 

---

[Philip, Anju (RDB)]

Hi Vinod

I think you can give more importance to prerequisites and make sure it is working properly by proper monitoring and supervision.Giving samples anyway will not lead to safe food unless we do the first steps in the proper way.

Rather than spending money for sampling every day or building up a lab if we identify and control our hazards I think that will be much more easy and cost effective.And I believe random sampling will be fine in that case except for some cases you need urgent sampling and testing

Thanks



Anju Philip
Hygiene Manager
Raffles Dubai
P O Box 121800
Sheikh Rashed Road, Wafi City
Dubai, UAE

Tel +971 4 324 8888 | Fax +971 4 327 9049 | Mob 971 50 3615301
anju....@raffles.com Website: www.dubai.raffles.com <http://www.dubai.raffles.com/>

Experience culinary excellence at our award winning restaurants at Raffles Dubai
Time Out Dubai has awarded The Noble House as "Best Restaurant of the year 2008", "Best New Restaurant" and "Best Chinese Restaurant" in Dubai.
Time Out Dubai has highly commended Fire & Ice- Raffles Cellar & Grill as "Best Steakhouse", Best New Restaurant" in Dubai.

________________________________

From: foodsafety...@googlegroups.com on behalf of CY, Dubai UAE Hygiene Manager
Sent: Mon 4/28/2008 9:33 AM
To: foodsafety...@googlegroups.com
Subject: RE: laboratory samples.....

Dear All.

I agree with your opinion.

But I hope that DM doesn't want Hotels to have their own Labs.

Lets be realistic...who can affort that? Talking about HACCP being pro-active - absolutely right- but chef's in this country cannot follow anymore soon if you make HACCP, a system that can be followed by everybody, into something that nobody understands any more!

Aurelia Caccamo

Hygiene Manager

Courtyard by Marriott Green Community

Dubai Investment Park

P.O.Box 63845

United Arab Emirates

E-Mail address: cy.dxbcy.hyg...@courtyard.com <mailto:cy.dxbcy.hyg...@courtyard.com>

Mobile phone number: 00971-50-4213619

Work phone number: 0097148852222

Fax number: 00971488552525

Visit us on: www.cydubaigreencommunity.com <http://www.cydubaigreencommunity.com/>

[Aamir Rasool]

Dear All,

 

As I remember we got a discussion with Peter and he mentioned regarding micro sampling/ verification that if you have a standardized process then sampling frequency can be reduced. Like if you have a trained team, same procedure to be followed, and same chemical and same equipments (if applicable) to clean a machine then verify the process once and it will be ok for six months even if you are using the same standardized process.

 

Thanks and Warm Regards,

 

Aamir Rasool

Hygiene and Sanitation Manager

 

 

Villa, Rimal and Rihab Rotana

P.O Box 118737

Dubai, U.A.E.

 

Tel :  00 971 4 3216111

Fax : 00 971 4 3215333

Email: aamir....@rotana.com

For reservation or information on any Rotana property, please click on rotana.com

Rotana have evolved its product branding to include;  

Rotana Hotels & Resorts, Centro Hotels by Rotana, Rayhaan Hotels & Resorts by Rotana and Arjaan by Rotana.

Treasured Time. Our promise to you.

P Save a tree. Don't print this e-mail unless it's really necessary

This email and any files transmitted with it are intended for, and should only be read by the intended addressee. Its contents are confidential, and if you are not the intended addressee, please notify the sender immediately, and delete all records of the message from your computer. Any reproduction, dissemination, copying, disclosure, modification, distribution and/or publication of this message without the written consent of the sender are strictly prohibited. The contents of this communication represent the sender's personal views and opinions, which do not necessarily reflect those of Rotana Hotels. Please note, a third party could alter this electronic message, either intentionally or unintentionally.

---

From: foodsafety...@googlegroups.com [mailto:foodsafety...@googlegroups.com] On Behalf Of Philip, Anju (RDB)
Sent: Monday, April 28, 2008 9:49 AM
To: foodsafety...@googlegroups.com
Subject: RE: laboratory samples.....

 

Hi Vinod

 

 I think you can give more importance to prerequisites and make sure it is working properly by proper monitoring and supervision.Giving samples anyway will not lead to safe food unless we do the first steps in the proper way.

 

Rather than  spending money for sampling every day or building up a lab if we identify and control our hazards I think that will be much more easy and cost effective.And I believe random sampling will be fine in that case except for some cases you need urgent sampling and testing

 

Thanks

 

 

 

Anju Philip

Hygiene Manager

Raffles Dubai

P O Box 121800

Sheikh Rashed Road, Wafi City

Dubai, UAE

 

Tel +971 4 324 8888 | Fax +971 4 327 9049  | Mob 971 50 3615301

anju....@raffles.com Website: www.dubai.raffles.com

 

Experience culinary excellence at our award winning restaurants at Raffles Dubai

Time Out Dubai has awarded The Noble House as “Best Restaurant of the year 2008”, “Best New Restaurant” and “Best Chinese Restaurant” in Dubai.

Time Out Dubai has highly commended Fire & Ice- Raffles Cellar & Grill as “Best Steakhouse”, Best New Restaurant” in Dubai.

 

 

---

From: foodsafety...@googlegroups.com on behalf of CY, Dubai UAE Hygiene Manager
Sent: Mon 4/28/2008 9:33 AM
To: foodsafety...@googlegroups.com
Subject: RE: laboratory samples.....

Dear All.

I agree with your opinion.

But I hope that DM doesn’t want Hotels to have their own Labs.

Lets be realistic…who can affort that? Talking about HACCP being pro-active – absolutely right- but chef’s in this country cannot follow anymore soon if you make HACCP, a system that can be followed by everybody, into something that nobody understands any more!

 

Aurelia Caccamo

Hygiene Manager

Courtyard by Marriott Green Community

Dubai Investment Park

P.O.Box 63845

United Arab Emirates

E-Mail address: cy.dxbcy.hyg...@courtyard.com

Mobile phone number: 00971-50-4213619

Work phone number: 0097148852222

Fax number: 00971488552525

Visit us on: www.cydubaigreencommunity.com

 

P Please consider the environment before printing this email

[Joseph, George]

Dear Aamir and all,

 

Agree with you all that the micro lab testing is normally done as part of validation when you have in place a preventive food safety management system such as HACCP. Generally, conventional micro tests are not considered for daily monitoring because of the long time to get results and also because the sample taken may not represent the whole lot. Dairy and Juice manufacturers use their in-house lab also for other rapid tests like MBRT, acidity tests, pH tests etc as they are essential for each bach being produced.  

 

Thank you and kind regards

George

 

George Josephl Hygiene Manager - Sheraton Jumeirah Beach Resort & Towers

Al Sufouh Road Po Box 53567l Dubai l UAE

Telephone 971.4.3153225 l Facsimile 971.4.3153030

Please visit us at | Sheraton Jumeirah Beach  | Special Offers  |  Bookings  | Restaurants |  Banqueting  IDestination Site UAE Sheraton UAE Electronic Brochure 

sheraton.com | Belong

 

---

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[Tisha Alex]

So all of us agree that, food safety is a conceren and we have to be proactive / maintain the food safety system in our hotels/factory.Then who is againt the food safety? the management?or the chefs?

By this time,I think all the chfes in Dubai know very well about HACCP.If sombody say, chefs can not take any more HACCP, I dont agree with that.By this time, all most all chefs in Dubai knows, the holding temp, cooking temp etc..etc.. and voluntarly or not they are following it also. But I feel that, some people had made HACCP very difficult or unrealistic. If you are making it a simple system, chefs will be more happy to follow it.Here is the role of a good HO to make the system simple same time safe. If your chef is doing some short cut, try to validate the process and do something to make the food safe. Use your food sampling budget for the validation process.Why we should insist on some rules made in US or UK? Why cant we make a standard for at least in your kingdom (your hotel).Show it to the Municipality.

I personally, do not believe in a HACCP CERTIFICATE, hanged on a wall. One quetion, do all these so called HACCP certified hotels have a DM - A grade. If they have all the PRP'S and the chefs are following HACCP system, all of them must be A grade. So there is a big variation in the HACCP standard implimented in different companies..The standard vary according to the consultant or the implimenting HO.(If DM can standarize the consultant that would be more helping).

So now you decide, whether your food is safe or not.


Tisha Mereena Alex
Food Safety & Hygeine Manager
RMAL Hospitality PJSC

tisha...@rmalhospitality.ae

T: +971 4 399 5700
M: +971 50 4646209
F: +971 4 399 5702

________________________________

From: foodsafety...@googlegroups.com on behalf of CY, Dubai UAE Hygiene Manager
Sent: Mon 4/28/2008 09:33 AM
To: foodsafety...@googlegroups.com
Subject: RE: laboratory samples.....

Dear All.

I agree with your opinion.

But I hope that DM doesn't want Hotels to have their own Labs.

Lets be realistic...who can affort that? Talking about HACCP being pro-active - absolutely right- but chef's in this country cannot follow anymore soon if you make HACCP, a system that can be followed by everybody, into something that nobody understands any more!

Aurelia Caccamo

Hygiene Manager

Courtyard by Marriott Green Community

Dubai Investment Park

P.O.Box 63845

United Arab Emirates

E-Mail address: cy.dxbcy.hyg...@courtyard.com <mailto:cy.dxbcy.hyg...@courtyard.com>

Mobile phone number: 00971-50-4213619

Work phone number: 0097148852222

Fax number: 00971488552525

Visit us on: www.cydubaigreencommunity.com <http://www.cydubaigreencommunity.com/>

[CY, Dubai UAE Hygiene Manager]

I have not said that chefs cannot take more HACCP. But I think that what is made of HACCP is wrong. Remember Dr. Taylor ? She is right. It needs to be understandable.

Everybody who says that chef’s in their Hotel, including new staff and people who barely speak English, know what HACCP is….I do not believe it.

The situation in Dubai is this: More Hotels, more staff, less knowledgably staff, as the market is going in this direction. Already now new Hotels are suffering to find good staff. That’s why they have to pay higher salaries, to attract people.

And: Ever been to shopping malls, open kitchens in Hotels?

I believe that many do not know all standards, as some places I would never eat from…….

Everybody has challenges, and they will never be gone completely.

 

 

Aurelia Caccamo

Hygiene Manager

Courtyard by Marriott Green Community

Dubai Investment Park

P.O.Box 63845

United Arab Emirates

E-Mail address: cy.dxbcy.hyg...@courtyard.com

Mobile phone number: 00971-50-4213619

Work phone number: 0097148852222

Fax number: 00971488552525

Visit us on: www.cydubaigreencommunity.com

 

P Please consider the environment before printing this email

 

This communication contains information from Marriott International, Inc. that may be confidential. Except for personal use by the intended recipient, or as expressly authorized by the sender, any person who receives this information is prohibited from disclosing, copying, distributing, and/or using it. If you have received this communication in error, please immediately delete it and all copies, and promptly notify the sender. Nothing in this communication is intended to operate as an electronic signature under applicable law

MARRIOTT CONFIDENTIAL AND PROPRIETARY INFORMATION
The contents of this material are confidential and proprietary to Marriott International, Inc. and may not be reproduced, disclosed, distributed or used without the express permission of an authorized representative of Marriott. Any other use is expressly prohibited

From: foodsafety...@googlegroups.com [mailto:foodsafety...@googlegroups.com] On Behalf Of Tisha Alex
Sent: Monday, April 28, 2008 10:16 AM
To: foodsafety...@googlegroups.com
Subject: RE: laboratory samples.....

 

So all of us agree that, food safety is a conceren and we have to be proactive / maintain the food safety system in our hotels/factory.Then who is againt the food safety? the management?or the chefs?

 

By this time,I think all the chfes in Dubai know very well about HACCP.If sombody say, chefs can not take any more HACCP, I dont agree with that.By this time, all most all chefs in Dubai knows, the holding temp, cooking temp etc..etc..  and voluntarly or not they are following it also. But I feel that, some people had made HACCP  very difficult  or unrealistic. If you are making it a simple system, chefs will be more happy to follow it.Here is the role of a good HO to make the system simple same time safe. If your chef is doing some short cut, try to validate the process and do something to make the food safe. Use your food sampling budget for the validation process.Why we should insist on some rules made in US or UK? Why cant we make a standard for at least in your kingdom (your hotel).Show it to the Municipality.

 

I personally, do not believe in a HACCP CERTIFICATE, hanged on a wall. One quetion, do all these so called HACCP certified hotels have a DM - A grade. If they have all the PRP'S  and the chefs are following HACCP system, all of them must be A grade. So there is a big variation in the HACCP standard implimented in different companies..The standard vary according to the consultant or the implimenting HO.(If DM can standarize the consultant that would be more helping).

 

So now you decide, whether your food is safe or not.

 

 

Tisha Mereena Alex

Food Safety & Hygeine Manager

RMAL Hospitality PJSC

 

tisha...@rmalhospitality.ae

 

T: +971 4 399 5700

M: +971 50 4646209

F: +971 4 399 5702

 

 

---

From: foodsafety...@googlegroups.com on behalf of CY, Dubai UAE Hygiene Manager
Sent: Mon 4/28/2008 09:33 AM
To: foodsafety...@googlegroups.com
Subject: RE: laboratory samples.....

Dear All.

I agree with your opinion.

But I hope that DM doesn’t want Hotels to have their own Labs.

Lets be realistic…who can affort that? Talking about HACCP being pro-active – absolutely right- but chef’s in this country cannot follow anymore soon if you make HACCP, a system that can be followed by everybody, into something that nobody understands any more!

 

Aurelia Caccamo

Hygiene Manager

Courtyard by Marriott Green Community

Dubai Investment Park

P.O.Box 63845

United Arab Emirates

E-Mail address: cy.dxbcy.hyg...@courtyard.com

Mobile phone number: 00971-50-4213619

Work phone number: 0097148852222

Fax number: 00971488552525

Visit us on: www.cydubaigreencommunity.com

 

P Please consider the environment before printing this email

[Nabil Rizkallah]

[Peter Snyder]

Hi,

Aamir Rasool ia absolutely right, you do lab testing to validate a
process achieves a food safety objective such as reduce bacteria on a
cutting board in 50 sq cm by 5 log. You do not test food to say it is safe.

Here is how it works. You develop a cutting board cleaning procedure for
your kitchen as I have discussed in my presentation. You do lab tests to
validate the process as getting a 5 log reduction, Then you teach and
certify all kitchen employees who clean cutting boards to do the
procedure. You test/verify by direct observation that the people are
doing your prescribed cleaning procedure when you walk the kitchen and
see cooks and food workers doing your validated procedures your way, and
make a record of it on your daily kitchen HACCP procedures verification
checklist.

You do food testing mostly to verify the pathogen level in the incoming
food so you know you have an adequate HACCP control reduction. The food
HACCP procedure in your kitchen is to reduce the incoming pathogens to
meet a Food Safety Objective (probably less than 1 Salmonella per 25
grams of finished food). In the US we often assume that the incoming
meat and poultry has 1000 Salmonelle per gram and so we want a 5 log
reduction to achieve 1 salmonella per 25/100 grams of finished food, and
achieve an Appropriate Level of Protection of less than 1 sick person in
100,000 per year cased by that organism.

In HACCP you do not certify safe daily operations by testing of food.
You do it by the QA manager walking the kitchen a verifying that only
the validated food handing procedures they taught the employees are
being used by the employees to prepare food and clean food contact
surfaces etc.

Questions?

Pete Snyder

Aamir Rasool wrote:
>
> Dear All,
>
> As I remember we got a discussion with Peter and he mentioned
> regarding micro sampling/ verification that if you have a standardized
> process then sampling frequency can be reduced. Like if you have a
> trained team, same procedure to be followed, and same chemical and
> same equipments (if applicable) to clean a machine then verify the
> process once and it will be ok for six months even if you are using
> the same standardized process.
>

> * *

>
> Thanks and Warm Regards,
>
> Aamir Rasool
>
> Hygiene and Sanitation Manager
>

> <http://www.rotana.com/>

>
> Villa, Rimal and Rihab Rotana
>
> P.O Box 118737
>
> Dubai, U.A.E.
>
> Tel : 00 971 4 3216111
>
> Fax : 00 971 4 3215333
>

> Email: aamir....@rotana.com <mailto:vaamir...@rotana.com>

>
> For reservation or information on any Rotana property, please click on

> *rotana.com <blocked::outbind://12/www.rotana.com>*
>
> *Rotana have evolved its product branding to include; *
>
> *Rotana Hotels & Resorts, Centro Hotels by Rotana, Rayhaan Hotels &
> Resorts by Rotana and Arjaan by Rotana.*
>
> *Treasured Time. Our promise to you.*
>
> *P **Save a tree. Don't print this e-mail unless it's really necessary*

>
> This email and any files transmitted with it are intended for, and
> should only be read by the intended addressee. Its contents are
> confidential, and if you are not the intended addressee, please notify
> the sender immediately, and delete all records of the message from
> your computer. Any reproduction, dissemination, copying, disclosure,
> modification, distribution and/or publication of this message without
> the written consent of the sender are strictly prohibited. The
> contents of this communication represent the sender's personal views
> and opinions, which do not necessarily reflect those of Rotana Hotels.
> Please note, a third party could alter this electronic message, either
> intentionally or unintentionally.
>

> ------------------------------------------------------------------------
>
> *From:* foodsafety...@googlegroups.com
> [mailto:foodsafety...@googlegroups.com] *On Behalf Of *Philip,
> Anju (RDB)
> *Sent:* Monday, April 28, 2008 9:49 AM
> *To:* foodsafety...@googlegroups.com
> *Subject:* RE: laboratory samples.....

>
> Hi Vinod
>
> I think you can give more importance to prerequisites and make sure it
> is working properly by proper monitoring and supervision.Giving
> samples anyway will not lead to safe food unless we do the first steps
> in the proper way.
>
> Rather than spending money for sampling every day or building up a lab
> if we identify and control our hazards I think that will be much more
> easy and cost effective.And I believe random sampling will be fine in
> that case except for some cases you need urgent sampling and testing
>
> Thanks
>
> Anju Philip
>
> Hygiene Manager
>
> Raffles Dubai
>
> P O Box 121800
>
> Sheikh Rashed Road, Wafi City
>
> Dubai, UAE
>

> *Tel* +971 4 324 8888 | *Fax* +971 4 327 9049 | **Mob** 971 50 3615301
>
> anju....@raffles.com <mailto:anju....@raffles.com> Website:
> www.dubai.raffles.com <http://www.dubai.raffles.com/>
>

> Experience culinary excellence at our award winning restaurants at
> Raffles Dubai
>

> Time Out Dubai has awarded* The Noble House* as “Best Restaurant of

> the year 2008”, “Best New Restaurant” and “Best Chinese Restaurant” in
> Dubai.
>

> Time Out Dubai has highly commended *Fire & Ice- Raffles Cellar &
> Grill *as “Best Steakhouse”, Best New Restaurant” in Dubai.
>
> ------------------------------------------------------------------------
>
> *From:* foodsafety...@googlegroups.com on behalf of CY, Dubai
> UAE Hygiene Manager
> *Sent:* Mon 4/28/2008 9:33 AM
> *To:* foodsafety...@googlegroups.com
> *Subject:* RE: laboratory samples.....

>
> Dear All.
>
> I agree with your opinion.
>
> But I hope that DM doesn’t want Hotels to have their own Labs.
>
> Lets be realistic…who can affort that? Talking about HACCP being
> pro-active – absolutely right- but chef’s in this country cannot
> follow anymore soon if you make HACCP, a system that can be followed
> by everybody, into something that nobody understands any more!
>

> *Aurelia Caccamo*

>
> Hygiene Manager
>
> Courtyard by Marriott Green Community
>
> Dubai Investment Park
>
> P.O.Box 63845
>
> United Arab Emirates
>
> E-Mail address: cy.dxbcy.hyg...@courtyard.com

> <mailto:cy.dxbcy.hyg...@courtyard.com>

>
> Mobile phone number: 00971-50-4213619
>
> Work phone number: 0097148852222
>
> Fax number: 00971488552525
>
> Visit us on: www.cydubaigreencommunity.com

> <http://www.cydubaigreencommunity.com/>

>
> P Please consider the environment before printing this email
>

> */This communication contains information from Marriott International,

> Inc. that may be confidential. Except for personal use by the intended
> recipient, or as expressly authorized by the sender, any person who
> receives this information is prohibited from disclosing, copying,
> distributing, and/or using it. If you have received this communication
> in error, please immediately delete it and all copies, and promptly
> notify the sender. Nothing in this communication is intended to

> operate as an electronic signature under applicable law/*
>
> */MARRIOTT CONFIDENTIAL AND PROPRIETARY INFORMATION

> The contents of this material are confidential and proprietary to
> Marriott International, Inc. and may not be reproduced, disclosed,
> distributed or used without the express permission of an authorized

> representative of Marriott. Any other use is expressly prohibited/*
>
> ------------------------------------------------------------------------
>
> *From:* foodsafety...@googlegroups.com
> [mailto:foodsafety...@googlegroups.com] *On Behalf Of
> *shalendra singh
> *Sent:* Monday, April 28, 2008 6:39 AM
> *To:* foodsafety...@googlegroups.com
> *Subject:* Re: laboratory samples.....

--
O. Peter Snyder, Jr., Ph.D.
Hospitality Institute of Technology and Management
670 Transfer Road, Suite 21A; St Paul, Minnesota 55114; USA
http://www.hi-tm.com
Tel 651-646-7077 FAX 651-646-5984
One worldwide uniform set of retail food safety guidelines

[bobby krishna]

Thanks Pete for highlighting the most important elements of food safety - the need to have a food safety objective and an approprite level of protection.

If anyone wants to know more about this, you can read Dr. Mike Doyles presentation( DIFSC website). He spoke about it during the conference.

 

I initiated the conversation on laboratory tests to enhance the validation methods that we use. 5 samples that you test every month ( infact 10 including the DM) must be used to validate your process as Pete has clearly said.

 

1. Instead of testing 'super heated ' samples of food ( i heard that some samples are heated in microwave before being send for tests!), you can test your raw materials, especially foods that you dont subject to heat treatment. In that way, you can keep a check on your suppliers as well.

 

2. There is no rule that states that you must not check for clostridium perfringens or listeria.

If you are validating a cooling process as a part of HACCP implementation, testing for Cl. perfringens is a must. Emirates Flight catering is the only establishment that tests for Cl. Perfringens and they dont do it to convince DM.

 

Environmental samples can be tested for listeria.

 

The probability of finding these two bacteria is very high and it is just the count that matters.

If you get a higher count, you have a valid data to work on and it will be easy to convince your staff about the need to improve.

 

You dont have to explain all these methods to the staff. Just interpret the results and give the corrective actions.

 

I think  shelendra will be able to share some interesting facts regarding the tests that he has been doing.

 

Regards

 

Bobby

 

 

 

[Santhosh Poojary]

Dear Vinod,

 

Food sampling for retailers for alternate month may be sufficient to validate the process and to take necessary corrective action. But in the case of long self life foods such as canned foods and tetra pack  juice we need to have inhouse laboratory because during processing any time temperature fluctuation may  happen for few minutes and may lead to escape of hazard at the point of CCP.

Temperature fluctuation in Sterilizer or hot filling  some time for few seconds and many time unavoidable also because of technical problem of machine. In this time operator may not notice the temperature fluctuation to take immediate corrective action. Inorder to verify food produce at safe temperature throughout the process it is necessary to collect the sample at each 30 min or 45 minutes while running the batch for microbiological analysis.

 After certain period of incubation  microbiologist can  find the any hazards in the food produced in the batch for each time before dispatching to market.

Now we can imagine about how much beneficial for such  company to have in house laboratory for cost benefit and for rapid result.

 

 

--
With Regards
Santhosh Poojary K
HSE Officer
Abu Dhabi National Hotels Compass ME
(00971)502975168

[Kristine...@gmail.com]

Dear All

I recently joined the group and I was surfing the activities from last
six months. First I appreciate the participation and contribution from
the members. Mr. Bobby posted lot of comments and I found he is very
much realistic most of the time.

What made me to join the group, Dubai food professionals are still at
the beginning and the discussion going on, most of the time, are
without any REFERENCE. We all are professional and graduated in
different discipline of food. As we cant write any word in our thesis
without reference, same attitude we should adopt when we are talking
on professional forum.

I request to the owner of this group to make a standard to write any
comment. When you are commenting on scientifically approved facts and
figures, please attach REFERENCE. Without reference, it is your
opinion, which may mislead others. If any body want to write opinion,
start with IT IS MY OPINION – MAY BE WRONG OR RIGHT.

I am very frank in giving my opinion and my target is not the
personalities but the views.

Enjoy the day – Kristine M.

Manager Technical and legal affairs
Conradia Co. Lty.
Calgary – Canada

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[bobby krishna]

Dear Kristine,

Welcome to the group. You have rightly said that many of the statements dont have references.

 

If you check our earlier discussions, you will find that Dr. Snyder had always insisted on substantiating statements with references.Unfortunately, we tend to get carried away during discussions.

 

I was discussing about hot holding temperature with one of the owners of a retail food chain in Dubai and she was telling about the differences in temperatures required by regulatory authorities in the region. It is hard to convince anyone that pathogens cannot grow at temp above 52 Deg C because regulatory requirements vary from 65 Deg C to 57 Deg C and no one knows what temperature inhibits the growth of bacteria. Everyone talks about FSA, FDA Food Code and Codex but no one knows what these guidelines are based on.

 

I always face this comment " we are not scientists, lets be practical!."

 

Knowing facts will make you more practical and will add value to the discussions in the forum.

 

Regards

Bobby