Food Safety
Summary
TLDRThe 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
🍽️ 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.
Mindmap
Keywords
💡Food Safety
💡Third-Party Certification
💡USD
💡Packing House
💡Salmonella
💡Documentation
💡Trace Back
💡Leaf Samples
💡E. Coli
💡Compliance
💡Financial Investment
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
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