Posted by glen on June 10, 2012 under Food Industry, Ozone food, Ozone HACCP | 
Poultry Processing industry Accepts Ozone as new Technology (Poultry HACCP Applications) < Click Here for PDF copy
Today’s poultry processing industry is in constant pursuit to find antimicrobial treatments that pathogens & bacteria cannot develop or form a resistance to chemicals. The current method of treatment is to switch between chemicals tricking the pathogen into not forming a resistance, a very costly process.
Pathogens such as Escherichia Coli (E.Coli), Salmonella and other resilient bacteria’s can and do form a resistance to chemicals (Chlorine, Polyacrylic acids (PAA) and quatricide).
Science and research has led the poultry processing industry to accept ozone as the new technology of today. Bacteria and pathogens cannot for a resistance to Ozone.
Ozone application are abundant and expandable throughout the processing plant from antimicrobial washing (stunning, hanging, plucking/picking, Evisceration) to pre-chill “example: ozonated spiral washer/chiller” and sizing. Please see the HACCP applications illustration!
Antimicrobial intervention and sanitation applications are applied through the Clean-in-Place (CIP) continuous sanitation of processing lines from Shackle, trolley and Chain washers to surface sanitation. Ozone systems are also used to support waste water treatment systems from screw & screen, rake & drum and wet scrubbers reducing chemicals and odor control.
To learn more and request additional information contact,
Glen Holsather
Ozone Solutions
VP of Business Development
Ozone Solutions
glen@ozonesolutions.com
www.ozonesolutions.com
712-441-7152 cell
712-439-6880 office
Poultry HACCP Application << Click Here for pdf copy
Posted by glen on April 13, 2012 under Food Industry, ozonated water, Ozone food, Ozone HACCP |
Countless unfounded articles have been written to alarm (scare) the public into not consuming meat products such as chicken. Food preparation is the key to safe consumption (Cooked properly) but did you know?
Meat packers, poultry chicken producers also take advanced precautionary methods to control cross contamination (such as fecal matter- coliform bacteria) during production process, adhering to strict USDA regulation and guidelines. (HACCP, FSIS, FDA, SQF) to identify food safety hazards.
Processing lines are equipped with antimicrobial intervention steps from CIP – Clean in place a process that continually sanitize production lines, to directly applied antimicrobial wash applications of whole chickens & parts (Wings, breast meat, legs (drum sticks) and thighs. New more innovative poultry/chicken meat processors are incorporating 100% sustainable (chemical Free) pathogen destruct systems like Ozone O3.
New technology and advance science has made this possible. Ozone in a very powerful natural pathogen that kills E.coli, Salmonella, listeria and an army of other germs/bacteria’s yet reverts back to its natural state.
From the farmer to the delicious chicken on your table, chicken meat processors are diligent in providing safe quality products. http://www.fsis.usda.gov/fact_sheets/chicken_from_farm_to_table/index.asp
See Poultry Applications in use >> Click Here >> (Poultry HACCP Applications)
Glen Holsather
VP of Business Development
Ozone Solutions
glen@ozonesolutions.com
www.ozonesolutions.com
712-439-6884 x196
712-441-7152
Posted by glen on April 10, 2012 under Food Industry, Ozone food, Ozone HACCP |
A new generation of Egg Producers and processors are pursuing advance HACCP {Hazard Analysis Critical control Points} planning and rigorous third party inspections such as SQF “Safe Quality Foods” to guarantee consumer food safety. Inspiring proactive quality assurance teams to leverage new technologies to enrich existing food safety programs and recognize the benefits of “economics of scale”. Applying cost reduction measures and improved processes to lower or eliminating chemical costs and extend the supply chain life cycle.
An advanced, state of the art new technology widely accepted by food processors is aqueous and ambient air (gas) Ozone generating systems, a very powerful and safe natural oxidant that replaces a host of chemicals.
The Ozone advantage begin with an four (4) point feed water benefit, starting with an (1) sanitizer killing viruses and parasites (2) eliminating odors (3) clarifying the color (4) better tasting feed water that leads to increased consumption and healthier poultry.
Harvesting, applied antimicrobial egg washing using ozone aqueous injection system replaces the traditional chemical systems with the added benefit of 100% sustainable (green technology) with no chemical residue left over on the shell of the egg.
CIP (Clean-In-Place) Exiting harvesting operations use a series of system to clean and sanitize their feed water systems and layer housing units. Feed water lines are flushed out with high volumes of water, citric acids or equivalent and high concentration of chlorine to flush out bio-films & calcium deposits. This method of cleaning can lead to a biological digestive track health issue. Using ozone consistently in your feed water system eliminates the need for high chemical concentrations and reduces the amount of water used to flush out a feed water system.
CIP Poultry house rotational cleaning, Ozone is used as the finishing sanitizer – disinfectant that does not harm layers, yet is a very strong disinfectant against Salmonella and other pathogens.
Gaseous Ozone, applications of warehousing and storage facilities is utilized as an antimicrobial interventions, mold and fungal step.
Egg layer and processors are moving forward with new technologies to gain a competitive advantage and improve customer food safety.
Glen Holsather ~ Ozone Solutions
VP of Business Development
glen@ozonesolutions.com
712-439-6884 ext. 196
712-441-7152 Cell
Egg Producer HACCP Applications in use today << Click Here for your pdf copy
Posted by glen on March 6, 2012 under Food Industry, Ozone food, Ozone HACCP, Uncategorized |
Pork Processor share in a very competitive market, driven by food safety, quality, and demand planning and price point. In addition pork processors are challenged with developing and adhering to strict FDA, USDA and State regulations.
QA management teams strive for excellence, identifying new technologies to enhance existing HACCP & Safe Food Practices. Ozone is the new antimicrobial intervention step. Ozone has been in a constant state of development for the past decade, advances in science and improved technology has brought Ozone to the forefront of pork processing technology. {Please see the HACCP example below} or click here to access >> Pork HACCP Applications
The applications are abundant, beginning with the receiving/holding phase thru the full body & Evisceration cavity antimicrobial wash to the “Chilling – Ozone Misting” to “Storage – Ambient Air/gas systems”, all the way to the processed packaged retail cuts, extending the supply chain shelf life cycle.
Applied ozone as an antimicrobial intervention works replacing or eliminating chemicals reducing operational cost. Ozonated recycled denatured water is also used “for example” in CIP as a receiving and holding washout stage a value added HACCP step.
Ozone is an excellent application to improve your HACCP & Food safety Plan.
Author: Glen Holsather
Ozone Solutions
Pork Producers Ozone HACCP Plan
Click here for your pdf copy >> (Pork HACCP Applications)
Posted by glen on February 24, 2012 under Ozone food, Ozone HACCP, Uncategorized |
Today’s meat packing and processing industry is continuously evolving, seeking new innovative solutions that reduce cost, improve quality and extends the supply chain shelf life cycle. While the Plant Management and Quality Assurance professionals have an increasing responsibility of improving production levels, they also have the delicate balancing act of complying with USDA and FDA regulations. Meat packing “Beef” Industry leaders have found a cost effective method to improve their HACCP “Hazards Analysis Critical Control Points” Plan. The implementation of OZONE!
The HACCP application of Ozone begins with the Pre-mortem receiving/holding “See the illustration below” progressing to the post mortem phase, antimicrobial wash of Carcass – aging – storage to the Primal & Sub-primal cuts then retail prepackaged cuts. Trimmings are also treated with antimicrobial Ozone wash just before the ground beef grinding process. Click here to see >> (Beef Processing Applications) or read below
Ozone HACCP applications encompass a complete implementations plan from the initial Antimicrobial wash, to the chilled water misting and ambient air “cooler” aging process, to packaged ready to ship products, transportation systems and CIP – Clean In Place applications.
Ozone, simply put, works with a 99.99% log 4 pathogen destruction rate with a host of applications and 100% sustainable, ozone is the right choice.
Implementation of Beef Processing Ozone HACCP plan
Click Here for a pdf copy >> (Beef Processing Applications)
Ozone HACCP meat processing
Beef HACCP
Author: Glen Holsather 712-441-7152
