Call Today: 618.286.4000
800.770.4228

Menu

Food Safety

American Truck Wash Systems:

Interior Washout Machine: SOAP CYCLE/SANITATION CYCLE/ AIR DRY CYCLE: CONDUCTED DAILY/AUTOMATICALLY RECORDS WASH DATE

Exterior Wash (Power Wash): WEEKLY

Many distributors in the food industry don’t understand the rules applying to the safe transportation of food. This applies not only to transportation carriers, but also to shippers, receivers and loaders. In fact, under the final regulation, primary responsibility for nearly all safety risks during transportation falls to the shipper. It is the shipper who must determine safe and appropriate transportation operations. The shipper must develop and implement written procedures to ensure that equipment and vehicles are recorded in appropriate sanitary condition. FDA’s logic is that it is the shipper who is in the best position to know the appropriate specifications for the transportation of its food product. By using our new interior trailer washout machine, we will be in a position to build a wash database, which tracks, dates and times that each trailer was properly sanitized. Kuna Foodservice is committed to servicing our customers with the best customer service in the industry, delivering food in the safest manner possible.

 
  • Serv Safe:  Kuna offers serve safe classes every other month with the next class being on Tuesday, March 14, 2017.
  • HAACP: Federal regulations require meat and poultry processers to have a validated HACCP food safety system in place.  HACCP stands for Hazard Analysis Critical Control Point.  Plants are required to produce safe, wholesome, and unadulterated foods.  HACCP was originally created by Pillsbury for NASA to produce completely safe food for the space missions.  In HACCP you will have a HACCP team, describe the food and how it is made, how the food is distributed, the food’s intended use and who the consumer is.  The goal of HACCP is to reduce, eliminate, and prevent any unsafe food hazards in a proactive manner.  Theses hazards can be chemical, physical, or biological.  Once the specific hazards are determined that may affect your plant’s processes, then you determine your critical control points, establish your critical limits, establish monitoring procedures, corrective actions, record keeping and documentation and how you will verify the produces that were set in place.  Plants use a flow diagram to chart their processes.  It can be summed up as “doing as you say, and saying as you do”.  There are prerequisite programs also, only one is required.  9 CFR 416 (Sanitation) requires that all employees are trained in food safety practices to produce food in sanitary conditions.  This is called an SSOP program.  The plant must also have a written “decision making document stating their reasoning for choosing their CCPs”.  They will also have scientific and historical data which will confirm and validate that their plan works to affect its goals to provide safe, unadulterated, and wholesome food to consumers.
  • Kuna Foodservice Product Recall

    Action Plan for Quick Response of Recalled Product:

    (Recalls are actions taken by a company to remove a product from market.  Recalls may be conducted on a company’s own initiative, by USDA FSIS, FDA request, or by the FDA order under statutory authority.  A Class I recall is a situation in which there is a reasonable probability that the use of or exposure to a volatile product will cause serious adverse health consequences or death.)
    1)    Purchasing Manager will inform management of the recall by the manufacturer of substandard or suspect product.  They will identify the product being recalled at the facility.  The buyer of the product will contact that manufacturer to get the lot identification and product ID.

    2)    The purchasing Dept. will track and locate the recalled product,
    a.    By the date in which it was received at the facility
    b.    The number of cases shipped to our customers

    3)    The warehouse manager will remove any product, which is in our facility inventory, and place into a holding area. 

    4)    Kuna’s Purchasing Dept., in coordination with the Accounts Payable Dept., will track where the recalled product was purchased/shipped to Kuna from:
    a.    Using lot identification and traceable inventories tracking and coding system.  
    b.    The plant / distribution records, lot tracking SOP’s should be adequate to properly id the affected product, and allow an effective recall.

    5)    Management will ensure that all the accurate information is provided to all parties and regulatory agencies / area health authority when appropriate.  

    6)    Management will oversee that the recall is handled in a proper time frame.

By:     Michael Dubasik

Director of Procurement and Recall Coordinator

 

Product Return