No Love From The FDA

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No Love From The FDA

Made with love” doesn’t go over well with bureau­crats. Well, you can make the things you cook “with love” in every bite, just don’t list it as an ingre­di­ent. Via FoxNews:

Love” is def­i­nitely not an ingre­di­ent in gra­nola, regard­less of the amount of effort you put into mak­ing it, the Food and Drug Admin­is­tra­tion ruled on Monday.

The FDA issued a warn­ing to Nashoba Brook Bak­ery for vio­lat­ing food label­ing reg­u­la­tions by includ­ing “love” in its ingre­di­ents list. The agency added the bak­ery mis­branded the prod­uct by includ­ing the obscure addition.

Your Nashoba Gra­nola label lists ingre­di­ent ‘Love.’ Ingre­di­ents required to be declared on the label or label­ing of food must be listed by their com­mon or usual name,” the FDA wrote in a let­ter dated Sept. 22.

’Love’ is not a com­mon or usual name of an ingre­di­ent, and is con­sid­ered to be inter­ven­ing mate­r­ial because it is not part of the com­mon or usual name of the ingre­di­ent,” it added.

The bakery’s chief exec­u­tive said the FDA’s rul­ing on their list­ing “love” as an ingre­di­ent “just felt so George Orwell” and was “silly.” The FDA says the ingre­di­ent thing wasn’t what con­cerned them the most, the gov­ern­ment agency says the bak­ery has “san­i­tary issues” that are of greater impor­tance. Here are some high­lights from the warn­ing let­ter the FDA issued to Nashoba Brook Bakery:

1. Your firm failed to con­duct all food man­u­fac­tur­ing, includ­ing pack­ag­ing and stor­age, under such con­di­tions and con­trols as are nec­es­sary to min­i­mize the poten­tial for the growth of microor­gan­isms, or for the con­t­a­m­i­na­tion of food, as required by 21 CFR 110.80(b)(2). Specif­i­cally, on May 25 and 26, 2017, our inves­ti­ga­tor observed the following:
a. On May 26, 2017, rem­nants of Pep­per Jack dough (dairy aller­gen) were observed on the inside, the lip, and the out­side edges of the “(b)(4)” stain­less steel mix­ing bowl that an oper­a­tor stated was cleaned, san­i­tized and ready for use prior to the pro­duc­tion of non-​dairy Sour­dough dough.
b. On May 25 and 26, 2017, empty color-​coded bar­rels des­ig­nated for use with dif­fer­ent aller­gens includ­ing tree nuts (b)(4) and cheese (b)(4), with appar­ent dough residue inside and out, and stacked inside one another. These bar­rels were con­firmed as clean and ready for use by the mix­ing oper­a­tor, and were observed in use dur­ing operations.
c. On May 25 and 26, 2017, (b)(4) bread loaf molds, wooden peels, can­vas con­veyor mats, rolling metal wire cool­ing racks, and ovens are not cleaned or san­i­tized prior to pro­duc­tion or dur­ing change-​over in between dif­fer­ent aller­gen prod­ucts. Your firm does not have a pro­ce­dure or pro­duc­tion sched­ule to ensure clean­ing and san­i­ta­tion is done before pro­duc­tion or in between changes to pre­vent cross-​contamination of dif­fer­ent aller­gen products.
2. Your firm failed to main­tain equip­ment and uten­sils and fin­ished prod­uct con­tain­ers in an accept­able con­di­tion through appro­pri­ate clean­ing and san­i­tiz­ing, as nec­es­sary, as required by 21 CFR 110.80(b)(1). Specif­i­cally, on May 25 and 26, 2017, our inves­ti­ga­tor observed the following:
a. What appeared to be an encrusted buildup of brown col­ored debris on the metal screen of the “(b)(4)” dough mixer that is posi­tioned over all raw dough mixed dur­ing its operation.
b. Plas­tic bar­rels, bar­rel lids, totes and tote lids used to hold and trans­port raw dough with appar­ent dough residue buildup. One bar­rel had an approx­i­mate 1″ dough clump from a dif­fer­ent day’s pro­duc­tion still stuck in a crack. These bar­rels had pre­vi­ously been pres­sure washed and were con­sid­ered ready for use.
Two ceil­ing air intake vents adja­cent to the bread ovens and above racks of ready-​to-​eat foods were caked with appar­ent debris.
Two large wooden bread peels used to pull ready-​to-​eat breads from ovens were placed on top of the ovens, which were cov­ered with appar­ent debris.
Sprin­kler heads above the bread ovens where ready-​to-​eat foods come out, were caked with appar­ent debris.

There is much more, includ­ing flies and an inch long insect on or near food, and employ­ees fail­ing to take basic food prepa­ra­tion pre­cau­tions like tak­ing off dan­gling jew­elry that can come into con­tact with food and cause cross con­t­a­m­i­na­tion, so appar­ently the whole ker­fuf­fle is not just all about the love and isn’t as “silly” as the bakery’s exec­u­tive would have you believe.

Nothin’ says lovin’ like unsan­i­tary cross con­t­a­m­i­nated debris encrusted stuff from the oven?

H/​T: iOWTRe­port

*******

MJ Steven­son, AKA Zilla, is best known on the web as Zilla at MareZilla​.com. She lives in a wood­land shack near a creek, in one of those rural parts of New York State that nobody knows or cares about, with her fam­ily and a large pack of guardian com­pan­ion ani­mals.

“Made with love” doesn’t go over well with bureaucrats. Well, you can make the things you cook “with love” in every bite, just don’t list it as an ingredient. Via FoxNews:

“Love” is definitely not an ingredient in granola, regardless of the amount of effort you put into making it, the Food and Drug Administration ruled on Monday.

The FDA issued a warning to Nashoba Brook Bakery for violating food labeling regulations by including “love” in its ingredients list. The agency added the bakery misbranded the product by including the obscure addition.

“Your Nashoba Granola label lists ingredient ‘Love.’ Ingredients required to be declared on the label or labeling of food must be listed by their common or usual name,” the FDA wrote in a letter dated Sept. 22.

“’Love’ is not a common or usual name of an ingredient, and is considered to be intervening material because it is not part of the common or usual name of the ingredient,” it added.

The bakery’s chief executive said the FDA’s ruling on their listing “love” as an ingredient “just felt so George Orwell” and was “silly.” The FDA says the ingredient thing wasn’t what concerned them the most, the government agency says the bakery has “sanitary issues” that are of greater importance. Here are some highlights from the warning letter the FDA issued to Nashoba Brook Bakery:

1.    Your firm failed to conduct all food manufacturing, including packaging and storage, under such conditions and controls as are necessary to minimize the potential for the growth of microorganisms, or for the contamination of food, as required by 21 CFR 110.80(b)(2). Specifically, on May 25 and 26, 2017, our investigator observed the following:
a.  On May 26, 2017, remnants of Pepper Jack dough (dairy allergen) were observed on the inside, the lip, and the outside edges of the “(b)(4)” stainless steel mixing bowl that an operator stated was cleaned, sanitized and ready for use prior to the production of non-dairy Sourdough dough.
b.  On May 25 and 26, 2017, empty color-coded barrels designated for use with different allergens including tree nuts (b)(4) and cheese (b)(4), with apparent dough residue inside and out, and stacked inside one another. These barrels were confirmed as clean and ready for use by the mixing operator, and were observed in use during operations.
c.  On May 25 and 26, 2017, (b)(4) bread loaf molds, wooden peels, canvas conveyor mats, rolling metal wire cooling racks, and ovens are not cleaned or sanitized prior to production or during change-over in between different allergen products. Your firm does not have a procedure or production schedule to ensure cleaning and sanitation is done before production or in between changes to prevent cross-contamination of different allergen products.
     
2.    Your firm failed to maintain equipment and utensils and finished product containers in an acceptable condition through appropriate cleaning and sanitizing, as necessary, as required by 21 CFR 110.80(b)(1). Specifically, on May 25 and 26, 2017, our investigator observed the following:
a.  What appeared to be an encrusted buildup of brown colored debris on the metal screen of the “(b)(4)” dough mixer that is positioned over all raw dough mixed during its operation.
b.  Plastic barrels, barrel lids, totes and tote lids used to hold and transport raw dough with apparent dough residue buildup. One barrel had an approximate 1″ dough clump from a different day’s production still stuck in a crack. These barrels had previously been pressure washed and were considered ready for use.
 Two ceiling air intake vents adjacent to the bread ovens and above racks of ready-to-eat foods were caked with apparent debris.
Two large wooden bread peels used to pull ready-to-eat breads from ovens were placed on top of the ovens, which were covered with apparent debris.
Sprinkler heads above the bread ovens where ready-to-eat foods come out, were caked with apparent debris.

There is much more, including flies and an inch long insect on or near food, and employees failing to take basic food preparation precautions like taking off dangling jewelry that can come into contact with food and cause cross contamination, so apparently the whole kerfuffle is not just all about the love and isn’t as “silly” as the bakery’s executive would have you believe.

Nothin’ says lovin’ like unsanitary cross contaminated debris encrusted stuff from the oven?

H/T: iOWTReport

*******

MJ Stevenson, AKA Zilla, is best known on the web as Zilla at MareZilla.com. She lives in a woodland shack near a creek, in one of those rural parts of New York State that nobody knows or cares about, with her family and a large pack of guardian companion animals.