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Bakery warned for misbranding- including Love as ingredient in granola
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Saturday, 07 October, 2017, 08 : 00 AM [IST]
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Massachusetts, USA
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The facilities at Nashoba Brook Bakery, located in Concord, Massachusetts, were inspected by US FDA (US Food and Drug Administration) recently and a number of violations were found and documented. While the bakery was found violating number of food safety related regulations, but the biggest issue seemed to be "misbranding" - calling a product something that it is not - inclusion of a particular ingredient in the Nashoba Granola - Love.
The FDA stated, "Ingredients required to be declared on the label or labelling of food must be listed by their common or usual name. "Love" is not a common or usual name of an ingredient, and is considered to be intervening material because it is not part of the common or usual name of the ingredient."
The American Council on Science and Health summarises some of the findings in the warning letter from FDA. They range from cleanliness and sanitation to bugs running around. They also include various violations of keeping allergens separated from one another. The most interesting violation, perhaps, can be found at the end of the list.
Nashoba Brook Bakery
Failed to conduct food manufacturing under conditions necessary to minimise the potential for the growth of microorganisms
Found remnants of Pepper Jack dough (a dairy allergen) on parts of the stainless steel mixing bowl that was supposedly cleaned and ready for use prior to the production of non-dairy Sourdough dough
Mishandling of colour-coded barrels designated for use with different allergens including tree nuts and cheese, with apparent dough residue inside and out, and stacked inside one another
Dirty bread loaf moulds, wooden peels, canvas conveyor mats, rolling metal wire cooling racks, and ovens prior to production or during change-over in between different allergen products
No procedure or production schedule to ensure cleaning and sanitation is done before production or in between changes to prevent cross-contamination of different allergen products
Failed to appropriately clean equipment and utensils and finished product containers
An encrusted buildup of brown coloured debris on the metal screen of the dough mixer that is positioned over all raw dough mixed during its operation
Plastic barrels, barrel lids, totes and tote lids used to hold and transport raw dough with apparent dough residue buildup. One barrel had an approximate 1" dough clump from a different day’s production still stuck in a crack
An approximately 1" long crawling insect underneath exposed ready-to-eat foods in the pastry area
An employee was wearing a blue plastic bracelet while working with raw dough. The bracelet came into repeated contact with raw dough and dough varieties
An employee wore a nose ring and earrings while handling and shaping raw dough
Drinking beverages were in areas where food may be exposed or where equipment or utensils are washed
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