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Anonymous said: more flow chart for more food items

Please check out our HACCP column. You can also put flow chart in the search box and a flow chart will come up. If you need more that that, please give me more information so we can provide you with what you need. THX E

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Hazard Analysis and Critical Control #8 Mobile Playbook and Haccp Toolkit

By Matt Hoffman, MPH

In this month’s HACCP Series article, we’re excited to present two new tools available for food service facilities- the HACCP Toolkit and the Mobile Unit Playbook. We hope they’ll be useful for your businesses. Read on!

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HACCP Toolkit

If you’re a regular reader of this blog, you’ve heard of HACCP before. But we’ll give a quick recap for those that aren’t. HACCP stands for Hazard Analysis and Critical Control Points. It’s a science-based, proactive food production system that ensures safe foods. A HACCP Plan and/or variance may be required for certain types of special processing. As a reminder, special processes include curing with nitrates/nitrites, smoking foods for preservation, acidification of foods to prolong shelf life, custom processing of animals, reduced oxygen packaging (sous vide cooking, cook-chill and vacuum packaging) and maintaining a molluscan life support system tank.

 Let’s break it into two parts to make it easier to understand.

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Food Security – Working on a New Menu

In our Food Security column this year, we have taken a look so far at the current use of our lands, waste of produce into landfills, the sourcing of our seafood, and the effect of livestock production on our environment. It’s a complex equation that we need to address one step at a time, yet, once we get going, it can have a domino effect in reducing many of the issues at hand. Also on the future agenda is public health, water sourcing and climate change.

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Fresh beets at the Hollywood Farmer’s Market

So let’s get more hands-on and creative as we look at how we might change menus and create some positive momentum. Oregon is a vibrant and productive growing region in the U.S. There are also many local Portland farms that are growing unique and specialty products in sustainable ways specifically for restaurants. Ask your food service supplier if they support these farms and if not, encourage them to do so. Again, the power lies in your dollar bill.  

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It’s Small Fly Season - Prevention is the Key to a Pest Free Environment

By Elizabeth Sandberg, MS, REHSimage

Common fruit fly

Humans and flies have been interacting with each other since the beginning of time; like peanut butter and jelly, pizza and beer, Bonnie and Clyde.  As with all living things, flies do have their purpose in our ecosystem, yet are unwelcome guests in our kitchens.  Flies carry and transmit disease. They vomit digestive enzymes on food and lay their eggs in our ripening fruit.

These small flies, Fruit Flies and Phorid Flies, seem to mysteriously materialize in large swarming groups throughout a facility, usually when the weather is warming up.  These small flies are commonly found where there is exposed fruit or vegetables, in garbage and composting areas, and in the bar. I still find them in one facility drawn to sealed bottles of Worcestershire sauce in a store room.

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Anonymous said: first question in a haccp flow chart

The first step is to conduct a hazard analysis. Check out this article on the blog.

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Food Security - Our Sacred Beef

By Elizabeth Sandberg, MS, REHS

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Photo by Japanexperterna (CC BY-SA) (where “Japanexperterna is a link leading to www.japanexperterna,se)

The beef is still sacred to some. We have local farmers and ranchers right here in Oregon upholding the standards for raising beef naturally, from birth to market, with environmental awareness of their impact on the land. This month’s Food Security column will do an overview on the business of beef and if we are getting the best bang for our buck on this protein source.

In 2050 our planet’s population will reach nine billion and it is estimated that we need to increase our food production by 70%. I wanted to look at the beef industry facts and see if this seems like a smart choice in evaluating the impact of our current methods of beef production on our environment, our health and examine what natural resources we use in CAFOs (confined animal feeding operations).

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