Alerts can be obtained through the services of Food Track – www.foodtrack.net

One aspect which is not negotiable is food safety. NPC helps ensure routine monitoring of microbial and chemical residue safety from contracted grower/shipper, processors, and all food service operations and additionally develop appropriate HACCP programs. We are also able to train restaurant staff and operators in the ongoing maintenance of HACCP (Hazard Analysis and Critical Control Points) programs, as well as all produce distributors.

NPC has the ability to carry out detailed audits of quality assurance programs, manufacturing processes, HACCP programs, GMP`s, and GAP`s, as they relate to a safe quality food supply with minimum potential for risk. NPC ensures all suppliers are audited annually by third party auditors. Additionally, NPC is committed to traceability and suggests investigating RFID (Radio Frequency Identification) as this product improves and costs decline.

NPC has the ability to design, and develop quality assurance programs. These programs will target the needs of the processor or food service organization. We will also train employees in quality assurance practices. An organization does not need to have a quality assurance department (but it is recommended) in order to affect quality assurance practices. If applicable, NPC promotes optical grading, controlled atmosphere storage, and modified atmosphere packaging of produce to help ensure shelf life and quality.

We are able to carry out critical assessments that will identify high-risk areas of a processor or food service organization. These assessments investigate the five critical areas, which have potential to result in lethality. Corrective actions and activities will be identified necessary to reduce or eliminate the critical risks. This assessment will map a strategy in order to focus on future food safety and quality issues as they apply to the corporate vision and goals.

Tom Lopez graduated from Arizona State University in 1980. He studied Food Safety, Chemistry and Food Microbiology. He went to work for the Amour Meat Company in new product development. He was responsible for the development of beef and poultry products as well as the safety necessary to bring these products to market. Tom was recruited by the Abbott Pharmaceutical Company to start up the infant nutritional microbiological laboratory at Ross Laboratories in Arizona. Tom was responsible for the activities of 12 degreed food microbiologists, as well as the final quality assurance tests releasing the products to market. He went on to develop a supplier quality assurance program for the Arizona operation. Tom left Abbott Pharmaceuticals to join the entrepreneurial start-up of Ultra Products. Ultra Products was the first American company to bring German technology in dairy processing to the United States. To understand the process and the food safety aspects of this technology, Tom studied at the University of Munich in Germany. For Ultra Products, Tom developed a complete quality assurance program, a supplier quality assurance program and led the quality assurance activities responsible for the products entering over 7000 McDonald`s restaurants. Tom was further recruited by the IMI Cornelius Corporation, manufacturers of beverage dispensing and commercial ice equipment. He became the quality assurance arm of a national sales organization. Tom has interfaced with the FDA, USDA, and numerous regional health departments. He has worked with several restaurant chains as well as produce distributors and grower/shippers. He now brings his industry knowledge to NPC`s food quality, health, and safety concerns.

Tom is a member of the American Society of Quality, Institute of Food Technology, and International Association of Food Protection. He has won numerous regional as well as national cooking contests. Tom has been featured on Calling All Cooks on the National Food T.V. Program.

NPC has also recently retained another reputable microbiologist, Mark White with the Food Consulting Group. Mark has already started doing some work with us as well as working frequently with Yum! Brands for the Food Consulting Group. His email address is aawhitesm@aol.com if you need assistance in the area of food safety.

The Public Health Security and Bioterrorism Preparedness and Response Act of 2002 (the Bioterrorism Act or the Act) directs the Secretary of Health and Human Services to issue final regulations that establish requirements regarding the establishment and maintenance, for not longer than two years, of records by persons (excluding farms, restaurants and certain others) who manufacture, process, pack, transport, distribute, receive, hold, or import food. The records that must be kept by these regulations are those that are needed by the Secretary for inspection to allow the Secretary to identify the immediate previous sources and immediate subsequent recipients of food, including its packaging, in order to address credible threats of serious adverse health consequences or death to humans or animals. This regulation implements the recordkeeping authority in the Bioterrorism Act.
To read the final rule that was published on October 3rd, 2005, http,//www.fda.gov/OHRMS/DOCKETS/98fr/05-19730.htm

Got a question about food safety requirements? Contact the experts...

Dr. David Gombas
VP Technical Services, IFPA
703-299-6282
www.fresh-cuts.org

Dr. Jim Gorny
VP Quality Assurance & Technology
202-303-3400
info@uffva.org

The importance and influence of the diet on health is undisputed. Several chronic diseases of major public health concern in the U.S., such as coronary heart disease and some types of cancer, are associated with dietary excess or imbalance.