Food Safety

Summary

The transcript discusses the food safety measures implemented by Club Chef, a company that invested $60,000 to achieve third-party food safety certification. This was prompted by government regulations requiring certification for businesses not selling directly to the government. The company documented all processes to ensure safety from pathogens like salmonella. They also implemented a trace-back system to locate the origin of any produce issue. Regular leaf samples are tested for E. coli, and if clear, the same section is used for three days before retesting. The process increased costs and workload, requiring additional staff to maintain food safety standards.

Takeaways

• 💼 The speaker's company invested around sixty thousand dollars to achieve third-party food safety certification.
• 🛠️ They had to modify their packing house to meet ecole and salmonella safety standards.
• 📄 Extensive documentation was required and implemented to ensure traceability and compliance with food safety regulations.
• 🔍 A traceback system was established to locate the source of produce within five acres in case of any issues.
• 🌱 The company takes leaf samples to test for harmful bacteria like E. coli, which must be done every three days.
• 🚫 If E. coli is detected, they avoid picking from that section for the next three days.
• 💸 The additional costs of food safety measures were absorbed without hiring extra staff, but it did eventually require an additional worker.
• 👥 Responsibilities for food safety were distributed among existing staff, including the packing shed manager and the cruise manager.
• 🔄 Regular retesting of leaf samples is necessary to maintain food safety standards.
• 📈 The investment in food safety has led to improved processes and documentation, though it has increased operational costs.

Q & A

What was the reason for Club Chef to invest in third-party food safety certification?

Club Chef invested in third-party food safety certification because the government required it for those who do not sell directly to them, to ensure food safety standards.

How much did Club Chef spend to achieve third-party food safety certification?

Club Chef spent approximately sixty thousand dollars to achieve the necessary food safety certification.

What changes were made to the packing house to ensure food safety?

The packing house was modified to ensure safety from contamination, specifically focusing on preventing salmonella and other foodborne illnesses.

What documentation process was implemented to meet food safety standards?

Club Chef implemented a comprehensive documentation process to record all procedures and practices, resulting in a substantial amount of paperwork.

How does Club Chef ensure traceability of their produce?

Club Chef maintains traceability by being able to identify the exact location, within five acres, where each vegetable, such as tomatoes or cabbage, is sourced from.

What sampling process is in place to check for contaminants like E. coli?

Club Chef takes approximately 80 leaf samples that are tested for E. coli. If the samples are clear, they can pick from that section for three days before retesting.

How often do they have to repeat the sampling process for contaminants?

The sampling process for contaminants has to be repeated every three days to ensure ongoing safety.

What was the impact on staffing due to the new food safety measures?

While no additional staff were initially hired, the implementation of food safety measures eventually required at least one extra person to maintain the standards.

Who is responsible for food safety within the organization?

Different roles within Club Chef are responsible for food safety. The person who runs the packing shed and the person who runs the cruise are among those tasked with ensuring food safety and documentation.

How has the investment in food safety affected the overall operations of Club Chef?

The investment in food safety has led to increased documentation, traceability, and testing, which has impacted operations by requiring additional staff time and resources.

What are the financial implications of the food safety measures for Club Chef?

The financial implications include the initial investment of sixty thousand dollars and ongoing costs associated with sampling, testing, and additional staffing.

Outlines

00:00

🍽️ Food Safety Certification Costs

The speaker discusses the financial investment required to achieve third-party food safety certification for their club, which was prompted by government regulations. They mention spending approximately sixty thousand dollars to ensure their packing house met safety standards, particularly regarding salmonella. The club had already been practicing good safety measures but had to enhance documentation. They also implemented a trace-back system to locate the origin of any produce, down to a specific five-acre plot. Regular testing of leaf samples for E. coli is conducted, with a three-day window for harvesting from tested areas. The process has increased costs and labor, with existing staff taking on additional responsibilities related to food safety.

Keywords

💡Food Safety

Food safety refers to the handling, preparation, and storage of food to prevent foodborne illnesses. In the context of the video, the speaker discusses the importance of food safety in relation to government regulations and the need for third-party certification. The speaker's company had to invest in becoming certified, which involved ensuring their packing house was safe from contamination like salmonella, illustrating the practical application of food safety measures in their operations.

💡Third-Party Certification

Third-party certification is a process where an independent organization verifies that a company meets specific standards or regulations. The video mentions that the government required businesses to obtain third-party food safety certification if they wanted to sell to them. This certification process was costly for the speaker's company, highlighting the financial implications of compliance with such regulations.

💡USD

USD refers to the United States Dollar, which is the currency mentioned in the context of the financial investment required for the food safety certification. The speaker states that it cost 'probably sixty thousand dollars' to achieve the necessary food safety standards, emphasizing the significant financial commitment involved.

💡Packing House

A packing house is a facility where produce is sorted, cleaned, and packed for distribution. In the script, the speaker discusses how they had to modify their packing house to ensure it was safe from food contamination, which was a requirement for the food safety certification. This shows the physical changes that were necessary to meet regulatory standards.

💡Salmonella

Salmonella is a type of bacteria that can cause foodborne illness. The video script mentions that the company had to ensure their packing house was safe from salmonella and other contaminants. This highlights the specific pathogens that food safety measures are designed to protect against.

💡Documentation

Documentation in this context refers to the process of recording and maintaining records of various aspects of food production and handling. The speaker mentions having a 'pile of paper' thick with documentation, indicating the extensive record-keeping required to comply with food safety standards and traceability requirements.

💡Trace Back

Trace back is the ability to track the history, location, or application of an item or substance, which is crucial in food safety for identifying the source of potential contamination. The speaker describes a system where they can trace the origin of their produce to within five acres, showcasing the level of detail required for effective traceability.

💡Leaf Samples

Leaf samples are taken from plants to test for the presence of contaminants like E. coli. The video script mentions that the company takes 80 leaf samples that are tested over a three-day period. This practice is part of their food safety protocol to ensure the produce they handle is safe for consumption.

💡E. Coli

E. Coli is a type of bacteria that can cause serious foodborne illness. The speaker's mention of testing for E. Coli on leaf samples demonstrates the proactive measures taken to prevent contamination and ensure the safety of their produce.

💡Compliance

Compliance refers to the act of conforming to a set of rules, regulations, or standards. In the video, the company had to become compliant with food safety regulations to continue selling to the government. This involved not only financial investment but also changes in operations and documentation practices.

💡Financial Investment

Financial investment in this context refers to the money spent to meet new standards or regulations. The speaker discusses spending 'probably sixty thousand dollars' to achieve food safety certification, which includes the costs of documentation, testing, and facility modifications.

Highlights

Club chef faced challenges with food safety regulations.

Invested around sixty thousand dollars for third-party food safety certification.

Government regulations required proof of food safety for non-government sales.

Implemented changes in the packing house to ensure safety from salmonella.

Documented existing practices to meet new food safety standards.

Created a comprehensive documentation system for food traceability.

Implemented a traceback system to locate the source of produce within five acres.

Collects 80 leaf samples for testing every three days.

Sends leaf samples for testing to ensure no E. coli contamination.

If samples are clear, that section is safe for picking for the next three days.

Regular retesting of leaf samples is mandatory to maintain safety standards.

Additional costs incurred due to increased food safety measures.

No additional staff were hired, responsibilities were distributed among existing workers.

The person running the packing shed also manages food safety.

The cruise manager is also responsible for food safety documentation.

The additional workload likely required at least one extra staff member.

Transcripts

three years ago Club chef and some of it

not reg dole because their processes and

they don't have to worry about food

safety but they come to us right and

when the government was talking about

food safety and said you know you're

going to have to be USD a third party

food safety certified if you don't sell

to us so we spent some money it took

probably sixty thousand dollars to get

up to be able to do that they have the

packing house in such a way that that

was safe as far as them ecole on

salmonella and also really a lot of

things we've already done but we were

documented and so but some of the things

we wasn't so we document everything and

we probably know I'm not really

exaggerating a bit we have a pile paper

in the fall that thick of just

documentation we also have to have a

trace back so they could if there's a

problem somewhere we can go back and

tell me within five acres of where the

tomato cabbage or vegetables come from

cabbage we take like 80 sample leaf

samples that will last for about three

days we'll poem we'll send them in make

sure that they don't have a foeman

Ellery coli on them and then if they do

not then we can pick from that section

for the next three days and after that

we have to do it again of course that

all costs more money more money we we

didn't hire anybody extra but it really

took we kind of spread it out the guy

who runs the packing shed does the food

safety there the guy who runs a cruise

does it there and documents things and

so we kind of spread it out that way but

that actually probably took at least one

extra guy in the end that keep up the

food safety end of it