LENZ FOOD SOLUTIONSTM
E-Mail: haccp@lenzfoodsolutions.com
Systematic, Preventive Food Safety Programs
Compliant with
Federal, State, and Municipal Health Codes.
POULTRY INSPECTION MODERNIZATION FINAL RULE AND USDA FSIS NOTICE 64-14 COMPLIANCE.
Microbiological sampling protocols that comply with new federal requirements without costly testing for specific pathogens inherent to poultry, such as Salmonella and Campylobacter.
WHY HACCP?
Do You Produce and Bottle Unprocessed, Fresh Juice for Distribution to Retail Outlets You Do Not Own?
Do You Intend to Package or Cook Raw or Ready-to-Eat Meat, Poultry, or Seafood Using Any of the Following Methods at Your Retail Food Establishment?
- Sous-Vide Cooking
- Cook-Chill
If the answer is "Yes" you may be required by law to implement a HACCP plan that adequately addresses specific microbiological hazards these methods of packaging and processing, or lack thereof, may enhance. The U.S. Food and Drug Administration and state and many municipal health codes now mandate HACCP to promote food safety.
Failure to comply with this legal requirement, intended to protect your customers from foodborne illness, may result in the following regulatory actions:
- Fines
- Product Seizure/Recall
- Diminished Public Health Rating
- Closure of Your Facility
How Can LENZ FOOD SOLUTIONS Benefit Your Establishment?
We design food safety plans that are customized to your operation and product's unique process and which satisfy the legal requirements of your public health code. At your request, we also will assist you in navigating the federal, state, or municipality's approval process and train your staff to effectively and efficiently execute and monitor your HACCP plan.
Training for your staff can be arranged on-site or completed remotely via video conference. Our training module is based upon the USDA's National Advisory Committee on Microbiological Criteria for Food's guidelines for developing and applying the principles of HACCP and satisfies the training requirements of federal, state, and local public health authorities.
We serve clients across the United States operating under a variety of jurisdictions: local, state, federal (USDA, FDA), and dual-jurisdiction establishments.
Are You Interested in Creating a Cured Meats Program in Your Retail Food Facility?
If you wish to prepare ready-to-eat (RTE), shelf-stable, fermented and dried meat products, such as pepperoni and salami, on your premises, you will require a variance, or exemption, from the statutes of your public health code. We are prepared to build for you a sound HACCP plan that demonstrates the wholesomeness of this type of food product and obtain the variance necessary to legally produce and serve it at your facility.
The scope of our services includes, but is not limited to:
- Hazard Analysis and Critical Control Point (HACCP)
Process Flow Diagrams
Hazard Analysis
Supporting Documentation
Monitoring Forms
- Prerequisite (PR) Programs
Good Manufacturing Practices (GMPs)
- Regulatory Research
- Troubleshooting Food Quality Issues
- Conducting In-House Microbiological Analysis
- Coordinating Third Party Laboratory Analysis
- Labeling Compliance and Submission for Approval
- Employee Training
Contact: haccp@lenzfoodsolutions.com
+1 (877) 352-1597
All material © 2014 Aaron J. Lenz
All rights reserved. No part of this material may be reproduced or altered or utilized in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage or retrieval system, without permission in writing from the copyright owner.The links to other websites contained on this web page are provided solely for educational purposes. They do not indicate, nor is their inclusion intended to imply, endorsement of the contents of this website or LENZ FOOD SOLUTIONS, L.L.C. by any federal, state, or municipal public health authority, academic institution, private company, or professional organization.
