Western Foods achieves SQF Level 2 Certification

Miguel Reyna, CEO of Western Foods, has announced that the company’s Woodland, CA, facility has become SQF Level 2 Certified.
SQF Code Edition 7.2, Level 2 Certification is a certified Hazard Analysis Critical Control Points (HACCP) – based food safety and quality management system that is benchmarked by the Global Food Safety Initiative (GFSI). Products produced and manufactured under the SQF Code certification retain a high degree of acceptance in global markets by retailers, recognized private labels, consumer brands, and food service providers.
Even though Western Foods has always been based on excellence through continuous improvement and have maintained strong quality and food safety standards, their processes are now designed to meet the strictest requirements of the GFSI.
“At Western Foods our team fully recognizes the importance of achieving this certification. By applying the programs mandatory standards, we are able to better manage all potential product and food safety risks for our customers” says Luis Sanchez, director of Operations. “We are thrilled to add SQF Level 2 to the list of our numerous certifications such as California Certified Organic Farmers (CCOF), Whole Grain Council, Non-GMO Project Verified, Certified Gluten-Free and Orthodox Union Kosher.”

How to utilize HACCP to mitigate mycotoxin risk

Elizabeth Santin, Professor, Federal University of Parana, presents during the Mycotoxins & More session at the 29th Alltech Annual International Symposium.

Avoiding the health effects and financial losses of mycotoxins will always be a top-of-mind concern for the animal feed industry. According to Alltech, global surveys indicate that 98 percent of feed ingredients contain at least one mycotoxin - and 93 percent contain multiple mycotoxins. In the breakout session, "Mycotoxins ... & Much More," held at Alltech's 29th Annual International Symposium in Lexington, Ky., a rotating panel of eight speakers discussed advancements in contamination mitigation in three installments: detection and risk assessment; management; and solutions.
While the first and last session focused on the technology behind mycotoxin management through testing instrumentation, data collection and, in cases of high contamination, adsorbent usage, the portion entitled "Mycotoxin Management" offered tips for identifying and monitoring critical control points as part of a mycotoxin risk management and prevention strategy.
Dr. Elizabeth Santin, a professor at the Federal University of Parana's department of veterinary medicine in Brazil, stressed the importance of knowing when and where mycotoxins are entering the supply chain. She points to the application of a Hazard Analysis and Critical Control Points programs as an important tool for managing mycotoxins in feed mills.
Keeping in mind that grain is at its best the day it is harvested, the decline in condition and the increase of mycotoxin levels will likely rise once it is placed in storage. While in the bin and in transit, varied moisture levels produce ideal growth conditions for fungi, which may lead to the introduction and cultivation of new mycotoxins after initial tests have been conducted.
She suggests collecting samples when the grain is acquired to establish a baseline metric. Frequent sample testing in the mill allows the manufacturer to engage in preventative measures, such as moisture control or the introduction of binders, to fight potential mycotoxin losses.
"The only way to control [mycotoxins] is to know the problem exists, to identify the risk and take measures to address it - good sampling at critical points is the only way to know what you're working with," Santin says. "[The goal is to] mitigate mycotoxin risk and apply the hazard controls before you have problems in the animals."
She offers these tips for managing critical control points:



• Conduct mycotoxin analysis before the grain enters the mill
• Monitor toxin levels while the grain is in storage
• Perform a facility audit, evaluate storage conditions
• Track the maintenance and condition of transportation units
• Inspect equipment within the feed mill; identify accumulations; and establish a cleaning schedule
• Make sure samples are collected correctly and tested with the proper equipment


Santin suggests conducting weekly tests at critical control points and reevaluating these points every six months to ensure they haven't changed. Also, be aware of new vulnerabilities.
"Take proactive measures to control mycotoxins when you have few problems. If you do, you will have an opportunity to experience a real response," she concludes.
The 29th edition of Alltech's Annual International Symposium attracted more than 2,300 attendees from 72 countries. The three-day event, held at the Lexington Convention Center in downtown Lexington, Ky., featured two plenary sessions and 21 diverse breakout sessions. 

Kansas State feed short courses focus on HACCP, manufacturing

The American Feed Industry Association, along with the International Grains Program of the Department of Grain Science and Industry at Kansas State University, have partnered to offer two short courses on HACCP (Hazard Analysis and Critical Control Point) and feed manufacturing.
The interactive courses, both held in Manhattan, Kan., are taught by instructors who provide in-depth training on all aspects of the industry associated with feed manufacturing and feed safety:

• The AFIA-KSU Advanced Feed Manufacturing Short Course will be held October 8–11. The course provides participants with an in-depth understanding of the specifics of feed processing. Emphasizing feed safety, this advanced course targets individuals with feed industry experience that understand the basic principles of feed manufacturing.
• Establishing a HACCP Program for the Feed Industry will be held November 5–8. The course focuses on the development of a Hazard Analysis Critical Control Points plan for all sectors of the feed industry, including feed mill managers, quality assurance personnel and ingredient suppliers.
Registration can be found on the American Feed Industry Association's website. 

Oct. poultry processors workshop to cover HACCP

The Annual Poultry Processors Workshop co-hosted by The Poultry Federation and the University of Arkansas, Division of Agriculture, Poultry Science will be held Oct. 6-7. The two-day educational event addresses current issues for the processor including HACCP, QA and environmental personnel.
The first day of the conference will be held at Springdale Holiday Inn in Springdale, Ark., and the second day will be held at the University of Arkansas, Center of Excellence for Poultry Science in Fayetteville, Ark. Additional topics include:

• Traceability
• Plant Floor Data Collection
• Performance Based Sanitation
• Impact of Export Markets
• Employee Retention and Training
• New Performance Standards for Salmonella and Campylobacter

Texas A&M offers feed industry HACCP training

Texas A&M is offering Hazard Analysis and Critical Control Point training on its campus in College Station, Jan. 12-14, 2010. The course is designed for feed industry personnel who are responsible for developing their company's HACCP plan.
Registrations are due by Jan. 6, 2010. The fee is $500 and includes course materials, lunches and shuttle service to and from the training location. More information is available online.