Classic Salads digs into cause of product contamination
Classic Salads digs into cause of product contamination
Salinas, CA-based Classic Salads doesn't yet know what led to a recent sample of the company's product testing positive for Salmonella contamination, but the company is attempting to get to the bottom of the problem.
According to Classic Salads Sales Manager Lex Camany, the company was alerted through a third-party audit conducted by Primus Labs to a presumptive positive test result at 2 p.m. Pacific Standard Time on Thursday, July 27. An hour later, it began voluntary recall procedures for the entire day's harvest in question: the July 24 harvest of baby spinach and spring mix from various locations in the Salinas Valley, which was distributed to foodservice accounts in the United States and Canada.
The recall involved up to 30,000 packages of baby spinach and spring mix products and cost the company up to $500,000, Mr. Camany said. Though the recall already was in place, Classic Salads sent out samples to a separate, independent lab on Friday, July 28 -- the same day much of the product was landing at foodservice sites around the nation.
On Saturday, July 29, Primus returned a "negative" finding for Salmonella contamination from its samples. Then on Monday, July 31, the separate, independent lab enlisted by Classic Salads returned a "positive" finding for Salmonella contamination from one sample.
Primus' initial finding of a presumptive positive result is an example that the system for handling potential outbreaks works, said Jim Bogart, president of the Grower-Shipper Association of Central California.
As of Aug. 8, there had been no reports of illnesses related to consumption of the produce. All baby spinach and spring mix in question was harvested from several locations in the Salinas Valley. Mr. Camany told The Produce News Aug. 8 that all of the product from the July 24 harvest had been destroyed and that none existed at the company's various foodservice accounts.
"We did the right thing," Mr. Camany said. "Suppliers and institutional services have stuck with us and told us we did a good job on the voluntary recall. All are appreciative of the steps we took."
Even one illness would be "one too many for Classic Salads," Mr. Camany said, adding that the FDA visited the company on Friday, Aug. 4, and has not needed to follow up.
Mr. Bogart said that Classic Salads' response is a perfect example of how seriously the agriculture industry takes food safety.
"This is 'Exhibit A' on how well the system works," Mr. Bogart said. "Classic Salads' procedures, protocol and response are very typical of the industry."
Since the recall, Classic Salads has been working with scientists and agriculturalists at two more labs to try to determine the cause of the contamination. Classic Salads had recall procedures in place for a number of years but took to heart suggestions that the FDA put out to the industry in March, Mr. Camany said.
Mr. Camany said that from the time of the initial word on July 27 of possible contamination, everyone in management at Classic Salad agreed that the following week "was the hardest week in all of our lives."
Despite reacting swiftly and thoroughly, following this event the company is re-evaluating its response systems again, Mr. Camany said.
Classic Salads is certified by the American Institute of Baking and by the USDA through USDA's Qualified Through Verification program. On July 26, the day before being alerted to the presumptive positive testing result, Classic Salads attained a Level 1 score - the highest given by organization.
Mr. Camany said there is no correlation between the land from which the products were harvested and the Salmonella contamination.
Since the recall, Classic Salads has been working with two more labs to try to determine the cause of the contamination.
According to Classic Salads Sales Manager Lex Camany, the company was alerted through a third-party audit conducted by Primus Labs to a presumptive positive test result at 2 p.m. Pacific Standard Time on Thursday, July 27. An hour later, it began voluntary recall procedures for the entire day's harvest in question: the July 24 harvest of baby spinach and spring mix from various locations in the Salinas Valley, which was distributed to foodservice accounts in the United States and Canada.
The recall involved up to 30,000 packages of baby spinach and spring mix products and cost the company up to $500,000, Mr. Camany said. Though the recall already was in place, Classic Salads sent out samples to a separate, independent lab on Friday, July 28 -- the same day much of the product was landing at foodservice sites around the nation.
On Saturday, July 29, Primus returned a "negative" finding for Salmonella contamination from its samples. Then on Monday, July 31, the separate, independent lab enlisted by Classic Salads returned a "positive" finding for Salmonella contamination from one sample.
Primus' initial finding of a presumptive positive result is an example that the system for handling potential outbreaks works, said Jim Bogart, president of the Grower-Shipper Association of Central California.
As of Aug. 8, there had been no reports of illnesses related to consumption of the produce. All baby spinach and spring mix in question was harvested from several locations in the Salinas Valley. Mr. Camany told The Produce News Aug. 8 that all of the product from the July 24 harvest had been destroyed and that none existed at the company's various foodservice accounts.
"We did the right thing," Mr. Camany said. "Suppliers and institutional services have stuck with us and told us we did a good job on the voluntary recall. All are appreciative of the steps we took."
Even one illness would be "one too many for Classic Salads," Mr. Camany said, adding that the FDA visited the company on Friday, Aug. 4, and has not needed to follow up.
Mr. Bogart said that Classic Salads' response is a perfect example of how seriously the agriculture industry takes food safety.
"This is 'Exhibit A' on how well the system works," Mr. Bogart said. "Classic Salads' procedures, protocol and response are very typical of the industry."
Since the recall, Classic Salads has been working with scientists and agriculturalists at two more labs to try to determine the cause of the contamination. Classic Salads had recall procedures in place for a number of years but took to heart suggestions that the FDA put out to the industry in March, Mr. Camany said.
Mr. Camany said that from the time of the initial word on July 27 of possible contamination, everyone in management at Classic Salad agreed that the following week "was the hardest week in all of our lives."
Despite reacting swiftly and thoroughly, following this event the company is re-evaluating its response systems again, Mr. Camany said.
Classic Salads is certified by the American Institute of Baking and by the USDA through USDA's Qualified Through Verification program. On July 26, the day before being alerted to the presumptive positive testing result, Classic Salads attained a Level 1 score - the highest given by organization.
Mr. Camany said there is no correlation between the land from which the products were harvested and the Salmonella contamination.
Since the recall, Classic Salads has been working with two more labs to try to determine the cause of the contamination.
