OxiDate 2.0 is available in 2.5 gallon, 5 gallon, 30 gallon, 55 gallon and 275 gallon sizes.
The Food Institute updates recall manual
The fourth edition of Upper Saddle River, N.J.-based The Food Institute’s Food Products Recall Manual is available and includes updated tips on how to remove a product from distribution channels and consumers’ hands.
Food recalls in the last quarter of 2011 were up more than 50% compared to the fourth quarter of 2010, but that number represents all food recalls, including meat, dairy and other foods in addition to fresh produce, according to The Food Institute’s website.
Regardless of the type of food involved, numerous legal and logistical issues arise during a recall, and the manual from The Food Institute includes step-by-step guidelines for any size business faced with issuing a recall. Tips include how to deal with the media and what government requirements companies must fulfill to avoid penalties.
The manual specifically addresses fresh produce recalls. It also includes samples of recall notices and news releases, as well as Food and Drug Administration guidelines and regulations.
For additional information call the institute at (201) 791-5570 or visit www.foodinstitute.com/recall.cfm.
IFT videos could help retailers, farmers markets
Two new videos produced by the Institute of Food Technologies, Chicago, could be used in retail and farmers market settings to help reduce illnesses related to foodborne pathogens.
Released March 8 in conjunction with National Agriculture Day, the videos were designed to help consumers be smarter shoppers. However, Stephanie Callahan, media relations specialist for IFT, said the videos could be used in stores and markets.
Retailers and operators of farmers markets who would like to use the videos should contact IFT at 312-604-0256.
“Food Safety in the Produce Aisle” discusses the importance of temperature control with fresh produce. It reminds consumers to look for refrigerated cases when buying produce and to store it in their home refrigerators at 40 degrees.
“Smart Tips for Shopping at Farmer’s Markets” describes what to watch for when buying fresh produce in settings other than traditional supermarkets. It also reminds consumers that a claim of “locally grown” does not mean produce is any less likely to have dirt or pathogens, and stresses the importance of washing fresh fruits and vegetables.