FDA’s Dallas District Office Sent Warnings To 2 Acidified Food Manufacturers
Two acidified food manufacturers received warnings from the Food and Drug Administration (FDA) late last month due to suspicion of preparing, packing and serving food in unsanitary conditions. Both received the warnings from the FDA’s Dallas branch, which is responsible for regulating the two manufacturers. The two facilities were the S&S Foods Facility in Mustang, Oklahoma and the Faye’s Texas Naturals in Goliad, Texas. At the moment, each company is under some scrutiny but has not received any charges. As of now, they’ve simply been asked to be more careful and to keep an eye out for further incidents or signs of negligence. They were given 15 business days to respond to the letter sent to them. Below are the concerns outlined in each of the FDA’s two letters. Let this be your motivation to go out and get your Dallas TX food manager certification with A Training Company, so that you can prevent this from ever happening at an establishment you work at.
First of all, there was the letter sent to S&S Foods Inc., in which the FDA claimed that they were unable to provide requested information regarding their scheduled processes. Moreover, they could not provide proof that they’d been following them at all. Among those processes is the handling of heat, pH balance control and the preservation of sugar levels. They also reportedly failed to perform the necessary testing, which in turn, meant they couldn’t come up with the test results that were required in the inspection. On top of that, their instruments were apparently poorly maintained and not up to status. Among those instruments were measuring tools, along with record keeping machinery and jars with cracked lids that allowed for the leaking of contents. The jars were apparently returned by customers and the FDA reported that they suspected the source of the issue to be that of lactic acid bacteria.
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Then there was also the letter addressed to Faye’s Texas Natural. Faye’s reportedly was unable to show the FDA the schedules processes, specifically for newly introduced products. There was a pepper sauce bottle that didn’t have a scheduled process. Like S&S, they couldn’t prove that pH levels weren’t past their limit (4.6), which is particularly concerning considering that this was at an acidified products manufacturer. This was also the result of a lack of proper testing and to employees neglecting to follow proper record keeping protocol. In fact, there were actually a number of record keeping violations. Others included measurement documentation intended to monitor regulation of microorganism growth. There were also a number of required codes that were reported missing.
If you work for an establishment that receives food from either of these manufacturers, proceed with caution and stay up on food safety news. Study with A Training Company to get your Dallas TX food manager certification, so that you can prevent this from ever happening at your restaurant.