Away from Chaos Kepel, Gilles; Randolph, Henry
05/2020
eBook
The Middle East is one of the world's most volatile regions. In recent years, from the optimism and then crushing disappointment of the Arab uprisings through the rise and fall of the Islamic State, ...it has presented key international security challenges. With the resilient jihadi terror threat, large-scale migration due to warfare and climate change, and fierce competition for control over oil, it promises to continue to be a powder keg. What ignited this instability? Away from Chaos is a sweeping political history of four decades of Middle East conflict and its worldwide ramifications. Gilles Kepel, called "France's most famous scholar of Islam" by the New York Times, offers a clear and persuasive narrative of the long-term causes of tension while seamlessly incorporating on-the-ground observations and personal experiences from the people who lived through them. From the Yom Kippur/Ramadan war of 1973 to the aftermath of the Arab Spring, Away from Chaos weaves together the various threads that run through Middle East politics and ties them to their implications on the global stage. With keen insight stemming from decades of experience in the region, Kepel puts these chaotic decades in perspective and illuminates their underlying dynamics. He also considers the prospects of emerging from this long-lasting turmoil and for the people of the Middle East and the world to achieve a more stable future.
One of the many new provisions required of dairy plants in the FDA's Food Safety Modernization Act will be a mandatory environmental sampling and testing program. Effective environmental sampling ...programs require a plant manager to make a number of key decisions: 1. sampling protocol, 2. testing protocol, and 3. follow-up action and responsibility. All dairy plants need to have a robust environmental sampling and testing program in place. The program should define the basic sampling and testing protocol, establish staff responsibilities and a plan for follow-up when positive results are indicated. If implemented effectively, it will serve as a necessary early-warning system that can reduce or eliminate microbiological contamination of ingredients, packaging and finished dairy products.
Dairy operations, for the past several years, have been encouraged to adopt hazard analysis and critical control points (HACCP) by their customers. A hazard analysis and risk-based preventive ...controls are now required for all food plants under the jurisdiction of FDA by the Food Safety Modernization Act (FSMA). Yet today, only 11 dairies in seven states are listed on the Interstate Milk Shippers list as participating in the NCIMS HACCP program. It would appear that the dairy industry has a well written and thorough program available to them that, with a few modifications, will meet all of the requirements of customers and FSMA. The question is whether FSMA will require dairies to adopt the current NCIMS HACCP program or they will continue to operate with parallel programs, a voluntary NCIMS HACCP plan and the current check-rating system.
How to control L. mono Randolph, Henry
Dairy Foods,
06/2012, Letnik:
113, Številka:
6
Trade Publication Article
Listeria monocytogenes (L. mono) is a gram-positive bacterium and a specific member of the Listeria family. It is capable of causing severe illness and even death. The mortality rate from L. mono in ...susceptible populations is one of the highest of any known food pathogen. Individuals with compromised immune systems are particularly vulnerable. The Centers for Disease Control and Prevention report that L. mono is responsible for more than 2,000 reportable foodborne illnesses and more than 500 deaths annually. L. mono is a "bad bug." Effective cleaning and sanitizing of equipment and environmental surfaces is essential to controlling L. mono in dairy plants. Fortunately, L. mono is highly susceptible to most sanitizers if the biofilm has been completely removed by proper and effective cleaning.
Effective training of plant and quality assurance personnel is essential to achieving quality and food safety standards. The training should involve both technical and practical applications of the ...process. Unfortunately, many consumers and companies are relying upon Food & Drug Administration regulatory inspections and third-party audits to protect food safety. These are simply oversight inspections that are performed infrequently throughout the year. Most food processing plants operate five or six days every week. Therefore, quality and food safety are dependent upon the employees doing the job. If they are not properly trained and supervised, failures will continue to occur.
No one wants to wake up to food safety headlines about their plant. The dairy industry has done an excellent job of producing safe products for many years by following the regulations of the ...Pasteurized Milk Ordinance (PMO). However, dairy products have become a part of the national and global food supply. Hazard Analysis Critical Control Points (HACCP) is recognized as an alternate program under the PMO and is an integral part of the Global Food Safety Institute-recognized food-safety certification programs. Based on risk assessment, HACCP maintains tight control over highly perishable foods in place of the traditional "hold, test and release" approach. HACCP works, but only when fundamentals are faithfully maintained.
Listeria monocytogenes (L. mono) is a gram-positive bacterium and a specific member of the Listeria family. It is capable of causing severe illness and even death. The mortality rate from L. mono in ...susceptible populations is one of the highest of any known food pathogen. Effective cleaning and sanitizing of equipment and environmental surfaces is essential to controlling L. mono in dairy plants. Chlorinated clean-in-place, foam and manual cleaners are effective in removing the biofilms. Special attention must be devoted to environmental surfaces such as floors, walls, ceilings and other non- processing areas. An effective cleaning and sanitizing program must be supported by a robust Good Manufacturing Practices program.
In general, prior to the mid-1980s, the sanitation of non-product contact surfaces on the environment was not a high priority. In 1985-1986, the food and dairy industries were shaken to their core ...when it came to light that pathogens such as Listeria and Salmonella were capable of establishing residence in plant environments and eventually finding a way to contaminate product contact surfaces and finished products. Since some pathogens are "mobile," swabbing or testing of environmental surfaces was adopted as a standard practice for minimizing the potential for contamination of dairy products. This practice has now been taken up with the new Food and Drug Administration's Food Safety Modernization Act, signed by Pres Obama in early January. One of the many new provisions required of dairy plants will be a mandatory environmental sampling and testing program.
Most dairy plant operations are highly sophisticated and emphasis is on automated clean-in-place systems. However, the success or failure of the sanitation program is often dependent upon ..."old-fashioned" manual and clean-out-of-place (COP) methods. Manual cleaning is the oldest and simplest type of cleaning, involving hand-scrubbing (mechanical action) with a brush or pad. Although it is simple and versatile, basic procedures are necessary for success: 1. All equipment must be completely disassembled for cleaning on a dedicated wash cart. 2. Use hot (110 degrees F to 120 degrees F) water, never tap or cold water. Meanwhile, COP systems utilize open tanks with jet-propelled circulation. The tank must be large enough to provide complete immersion of all pipes and parts.
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