In November 2023, Raw Farms LLC recalled all fluid raw milk and raw heavy cream products with best buy dates from October 11, 2023, to November 6, 2023, due to Salmonella contamination. The recall was issued after the California Department of Public Health (CDPH) identified Salmonella in Raw Farms LLC raw milk samples.
Salmonella is a bacteria that can cause food poisoning. Symptoms of salmonellosis include:
<ul>
<li dir = "auto">Diarrhea</li>
<li dir = "auto">Fever</li>
<li dir = "auto">Abdominal cramps. </li>
<li dir = "auto">Some people may also experience nausea, vomiting, and a headache</li>
<li dir = "auto">In severe cases, salmonellosis can lead to hospitalization and even death</li>
</ul>

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<ins>Salmonella outbreak linked to Raw Farms LLC products</ins> As of November 9, 2023, the CDPH has reported 16 cases of salmonellosis linked to Raw Farms LLC products. The cases have been reported in San Diego County and Orange County, California.&nbsp;
<ins>How Dairy Producers and Food Manufacturers Can Safeguard Against Foodborne Outbreaks?</ins>&nbsp;


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 Due to pasteurization's absence, some experts have shown concern about selling raw milk. However, manufacturers can take proactive measures to avoid foodborne outbreaks by implementing robust food safety practices. Consider the following guidelines: 
<ul>
<li dir = "auto">Stringent Facility Inspections: Regularly inspect facilities thoroughly, focusing on cleanliness and pest control to prevent contamination.</li>
<li dir = "auto">Swift Corrective Actions: Address any violations promptly in response to regulatory warnings. Implement corrective measures to ensure compliance with food safety standards.</li>
<li dir = "auto">Transparent Communication: Foster open communication about product recalls. Promptly recall products associated with foodborne illnesses to protect consumers and maintain public trust.</li>
</ul>
<ins>Conclusion</ins> The Raw Farms LLC recall emphasizes prioritizing food safety in the manufacturing industry. Manufacturers should be vigilant about potential risks associated with their products and take proactive steps to prevent foodborne outbreaks. GoHACCP with Experts offers food safety consulting services to help businesses of all sizes protect their customers from food poisoning, especially when dealing with raw milk and other raw dairy products. Contact us today to learn how we can help you develop and implement food safety programs that meet your needs.
Gerardo Fernández, Ph.D.in Biology. Science Consultant at GoHACCP, dedicated to ensuring the safety and quality of food for consumers and manufacturers through scientific expertise and research. &nbsp;

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16 infected due to California’s Raw Farms LLC Recall: What You Need to Know to Prevent Outbreaks

For food manufacturers in Canada, ensuring the safety of their products is paramount. The Canadian Food Inspection Agency (CFIA) plays a vital role in safeguarding the food supply chain, and one of the key tools they utilize is the Safe Food for Canadians Regulations (SFCR). This set of regulations outlines the requirements for ensuring food safety throughout the food chain, from farm to fork.
<ins>Why are Preventive Control Plans Important?</ins> A cornerstone of the SFCR is the requirement for certain food businesses to establish, implement, and maintain a Preventive Control Plan (PCP). A PCP serves as a documented roadmap outlining the strategies a food business employs to identify and mitigate potential hazards associated with their food products. By proactively identifying and addressing these hazards, food manufacturers can significantly reduce the risk of foodborne illness outbreaks.
<ins>What Does a PCP Entail?</ins>
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 The SFCR mandates that a PCP encompasses several key elements:
<ul>
<li dir = "auto">Hazard Identification: The first step involves conducting a thorough hazard analysis to pinpoint all potential biological, chemical, and physical hazards that could contaminate food products at any stage of the production process.</li>
<li dir = "auto">Preventive Controls: Once hazards are identified, the PCP must detail the specific control measures that will be implemented to eliminate or reduce these hazards to an acceptable level. Examples of control measures could include proper sanitation procedures, temperature control during storage and transportation, and rigorous allergen management protocols.</li>
<li dir = "auto">Monitoring Procedures: The PCP needs to outline the monitoring procedures that will be used to verify the effectiveness of the implemented control measures. This may involve monitoring critical control points (CCPs) within the production process, where a loss of control could result in a food safety hazard.</li>
<li dir = "auto">Corrective Actions: The PCP must establish a plan for corrective actions that will be taken when monitoring activities reveal deviations from established control parameters. This plan should detail how identified issues will be addressed and prevented from recurring.</li>
<li dir = "auto">Verification: Regularly scheduled verification activities, such as internal audits and third-party inspections, are crucial to ensure the overall effectiveness of the PCP. Verification activities help identify any gaps or weaknesses in the plan and ensure continuous improvement.</li>
</ul>
<ins>Benefits of a Robust PCP</ins> Implementing a comprehensive PCP offers numerous benefits for food manufacturers:
<ul>
<li dir = "auto">Enhanced Food Safety: A well-designed PCP minimizes the risk of foodborne illness outbreaks, protecting consumers and safeguarding public health.</li>
<li dir = "auto">Improved Regulatory Compliance: A documented PCP demonstrates a commitment to food safety and facilitates compliance with the SFCR requirements.</li>
<li dir = "auto">Strengthened Brand Reputation: Consumers increasingly prioritize food safety. A robust PCP fosters trust and strengthens a manufacturer's brand reputation.</li>
<li dir = "auto">Reduced Risk of Product Recalls: By proactively addressing potential hazards, the risk of costly product recalls is significantly reduced.</li>
</ul>
<ins>Get Expert Help with Your PCP</ins> Developing and maintaining a compliant and effective PCP requires expertise in food safety regulations and best practices. GoHACCP with Experts provides a team of experienced food safety consultants who can assist food manufacturers in Canada with all aspects of PCP development, implementation, and ongoing maintenance.
<ins>Stay Ahead of the Curve with GoHACCP with Experts</ins> Sign up for our newsletter to receive regular updates on the latest food safety regulations, industry trends, and best practices. By staying informed, you can ensure your food business remains compliant and continues to deliver safe, high-quality products to consumers.
Contact GoHACCP with Experts today to learn more about how we can help you develop and implement a robust PCP that safeguards your food products and your business.
Nahomy Garcia, B.Sc. “I currently work as a food safety expert in the HACCP department of the company. I am in charge, together with my team, of developing food safety plans such as HACCP and PC plans under FDA, CFIA, or USDA/FSIS regulations to achieve food certification projects for our clients.” &nbsp;

What is a Preventive Control Plan (PCP) in Canada?

The implementation of a safety program such as a HACCP system requires a solid foundation to increase the probability of its success in an organization. These foundational blocks are what are known as prerequisite programs. 
In this article, we will describe what these prerequisite programs are and how we can apply them within an organization to facilitate the management and implementation of a food safety program.
We can define a prerequisite program as a set of basic activities that are required within a company of the food sector, aimed at preventing any food product contamination. Some examples of these programs are Pest Control, Machinery Maintenance Programs, Allergen Controls, and Chemical Controls. These programs are also known as Good Practices; for example, Good Hygiene Practices, Good Manufacturing Practices, Good Production Practices, etc. 
Below, we will describe some of the advantages of implementing a prerequisite program: 
<ul>
<li dir = "auto">Decrease the likelihood of physical, chemical, and biological contaminants reaching the product by applying controls. </li>
<li dir = "auto">Facilitate the management and implementation of safety and quality programs.</li>
</ul>
Prerequisite programs should be clear and concise. These can be written in the form of Standard Operating Procedures, written in an easy to understand format for all personnel responsible for its implementation as well as available and easily accessible for review by all personnel involved. 
It is important for anyone responsible for the design, implementation, evaluation and monitoring of the prerequisite program to have adequate training for this activity. 
It is also recommended to focus on a specific area or process step when creating a prerequisite program.
For example:
<ul>
<li dir = "auto">Cleaning and Sanitization of Equipment</li>
<li dir = "auto">Employee Hygiene</li>
<li dir = "auto">Packaging Process</li>
</ul>
These programs must be updated at least once a year or when there are changes to the production process, technology, suppliers, carriers or the physical location of the company. 
Documenting the program is very important as applicable records will be available to all employees. In addition, it encourages evaluation by design where errors/omissions can be identified that, when remedied, serve to provide overall process improvement. By documenting these activities, it helps to ensure their execution by established criteria. 
We have reviewed what a prerequisite program is and its associated benefits when implemented in a food product organization. 
It should be noted that Federal, State and County regulations help us identify what are the ideal prerequisites for each individual company.

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Rebeca Macazaga Álvarez, Master in Biological Sciences.
“I collaborate with the Restaurants team in the development operating procedures for companies that want to implement HACCP systems. I have experience in the food safety area since 2008, in hazard analysis, training, implementation, and second-party audits.”

16 infected due to California’s Raw Farms LLC Recall: What You Need to Know to Prevent Outbreaks

What is a Preventive Control Plan (PCP) in Canada?

What is a Prerequisite Program?

What is a HACCP Flow Chart?