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Expired Property Listing
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44 Port Lewes on the Delaware Bay in Lewes
- bedrooms 3
- baths 2½
- sleeps 8
- pool yes
- hot tub no
- pets allowed no
- type Townhome
- community Port Lewes
rates (USD)
/ week
vacation rental description
First two photos: View from the kitchen deck
and View from the living room deck
Photos 3 & 4: Living room and stair well
and Living room & kitchen bar from stairwell
Photos 5 & 6:
Kitchen and dining area
Photos 7 & 8:
Third floor bedrooms
**Please check our AVAILABILITY CALENDAR further down the page. Weekly rentals are from Saturday check-in at 2 p.m. to Saturday check-out at 10 a.m.
Bay side townhouse in the Port Lewes townhouse community, with views
of the Delaware Bay. Located just 300 feet from the water, 1/2 mile
from the 5000-acre Cape Henlopen State Park on the ocean, and only
five minutes from charming, historic downtown Lewes, settled in 1631
as the first city in the first state.
This modern 1700 square-foot townhouse has three floors, central air
conditioning, and can accommodate up to eight people.
On the entry floor there is an outdoor shower, a generous foyer, a
laundry room with washer & dryer and iron/ironing board, powder room
(sink & toilet), and bedroom with 32 inch high definition TV, DVD player,
two twin beds, plus a large closet. This bedroom is great for kids, but also
has the requisite amenities for adults. Kids, bring you favorite video games
and player that you can easily hook up to the TV.
The second floor has outdoor decks on each side of the unit, and
glass end walls with sliding doors that allow great cross breezes
and natural light to flood the rooms. This floor has an open plan
with eat-in kitchen and bar connecting the living room space.
The living room has a fireplace, wi-fi and cable internet service, a
42 inch high definition TV, DVD and VHS players, stereo and
CD player, telephone and a sleeper sofa. The sleeper sofa is the
new generation that is very comfortable, with a state of
the art mattress and without that problem bar in the middle. About
three dozen very popular movies are located on the bookshelf and
are available for free viewing.
The kitchen has all amenities including refrigerator/freezer, oven/range,
microwave, garbage disposal, dishwasher, toaster, coffee maker, blender,
stainless steel topped island, and is completely outfitted with dishes,
pots and pans, tableware, food preparation utensils,cutting boards,
serving trays, etc.
The third floor has two full bathrooms and two large, airy bedrooms
with high vaulted ceilings, and ceiling fans. One bedroom has two
twin beds and the other has a double bed and one twin. All beds have
plastic mattress covers and mattress pads, blankets and pillows, however,
as with all similar home rentals, please bring your own towels, sheets and
Each bedroom has a large closet with room to store suitcases, and
plenty of drawer space for unpacking the suitcases and settling in
for the week. Bedrooms also are flooded with natural light and
great cross breezes when the air conditioning is turned off and the
windows are opened.
Our townhouse is very clean and well cared for. Furnishings are
bright, comfortable, and coordinated. Walls and shelves are
decorated with attractive seaside and marine art. Night lighting
can be controlled for the desired level of ambience.
Both outdoor decks have tables, umbrellas and four matching chairs.
A propane grill with cooking utensils is also provided on the
kitchen deck.
At the front entrance is a carport with parking for two cars.
Additional parking is available in a nearby lot about 100 feet from
the house.
townhome rental amenities
Take advantage of the Port Lewes bay-front beach about 500 feet
from the house, or walk just 200 feet to the Port lewes community
swimming pool. Two community tennis courts are only 300 feet away,
as well as the Port Lewes fishing pier on the bay (in view from the kitchen
deck; see attached photo). All of these amenities are free to guests at Port Lewes.
A walk along the beautiful bay beach takes about 25 minutes to reach
the ocean, or you can drive in three minutes to Cape Henlopen State
Park ($8.00 daily admission per fully loaded vehicle). The park has
a nature center, fishing pier, bathhouse, restrooms, snack bar and a
large life-guarded beach on the Atlantic Ocean, as well as four
miles of undeveloped, rugged coastline with the highest dune between
Cape Cod and Cape Hatteras. The park has award winning spectacular
beaches (Blue Wave Award for clean beaches), great surf fishing and
4-wheel drive beach access when a fishing permit is purchased. The
park also has many walking/jogging/biking trails inland from the
beach, and you can bike into the park for free.
Bike rentals are only a five-minute drive from the house, or free bikes are available at the State Park Nature Center. Biking throughout the area is easy an rewarding, as there are many places to go and things to see in addition to the State Park, and there are a number of roads with designated bike lanes. For the enthusiast, you can easily log on 25 miles on the scenic back roads of the local area without encountering too much traffic. An off-street bike trail connects Lewes to the Rehoboth Beach area.
Downtown Lewes, just a five minute drive, is an absolute gem,
an "historic village that seems untouched by commercialism, where on
narrow, tree-lined streets, early 18th century cottages stand cheek
by jowl with filigreed Victorians and solid Dutch Colonials" to
quote Coastal Living magazine. A friendly, genuine small town,
Lewes boasts a variety of excellent restaurants (menus are provided
at the house), home grown shops including an ice cream parlor where
they make their own, antique stores, old churches and churchyards,
art shops, several museums, a village museum collection of historic
houses and structures, and a charming inland canal with numerous
canal-side restaurants and tour boats to take you fishing or just
cruising in search of dolphins and whales. If you prefer a cruise
across the bay to Cape May, New Jersey, you can walk to the ferry
terminal just next door to Port Lewes and take a lovely 1-hour ride,
then catch the trolley on the other side for a ride into town. This
makes for a great half or full day's outing.
Rehoboth Beach is a 20-minute drive down the Delaware coast and has
a full boardwalk, rides, games, amusement park, and many shops and
wonderful restaurants. Along the way, on Route 1, you will find
hundreds of outlet stores to satisfy any shopping needs, and there
is NO SALES TAX in Delaware!
Also along Route 1 are a variety of movie theaters, video rental
stores, a water slide park and go-cart park, miniature golf courses,
and more. Eight golf courses in the area are sure to keep most
golfers happy.
After all of the activities of the day, settle in for the night
in a charming, safe and quiet community, out of the mainstream, that
is Port Lewes on the Bay.
Kudos from the Kluges, the Grands and the Fosters: "We had a
fantastic stay at you house. Everything was wonderful. #44 Port
Lewes was one of the nicest beach houses we've ever stayed in and
the location is great. We loved it and hope to be back. Thanks for
the hospitality."
Much as we love our pets, we do not permit pets in this rental home because some people have pet dander allergies.
Smoking is permitted only on the decks, not in the house.
vacation rental rates
Rates range from $1000-$1700 per week, June through September, plus a 5% Lewes tax, realtor's fee, and accidental damage waiver.
Weekly rentals are from Saturday to Saturday, with check-in at 2 p.m. and check-out at 10 a.m.
Weekend rentals (minimum two nights) are available from September
through May, with rates from $150-$225 per night. Check-in and check-
out hours are flexible to maximize the limited weekend time.
Weekly rentals are also available from October through May with
rates from $800-$900 per week.
Please check our CALENDAR for available dates.


text:
August 21, 2014
Imagine that you are the manager or owner of a popular hotel. As the person in charge, it's your job to make sure that every guest in your establishment is comfortable and content. Still, it wouldn't be a day on the job if you didn't find yourself addressing at least one complaint of an unhappy hotel guests, right?
Why was the pool too cold for them to swim in? Why was the workout room kept at temperatures so hot that they couldn't even stand in it for five minutes without breaking a sweat, let alone go for a run? How come the grounds that were pictured lush and green online seemed like an obvious photoshop cover-up of the dead grass that covered the grounds? Or maybe the $20 burger and fries that was delivered to their room late night raised eyebrows when it was delivered cold and undercooked. Whether your guests are frequent travellers or treating themselves to a long overdue vacation, as the manager, you know it's the small attention to detail that can make or break your guests experience in your hotel. It takes more than just a smile and polite staff to accomplish guest satisfaction. But it can be a difference in as little as four degrees that can make your pool a paradise, your gym an escape, your grounds an oasis and your room service exemplary.
When it comes to managing a hotel that guests will recommend to their friends and want to return to themselves, it's crucial to create an environment in which guests feel comfortable and taken care of. If you're a hotel owner or manager, you know that your guests' satisfaction knows no hours and even when you aren't on the premises, you're always on the clock. There's so much to think about when it comes to ensuring guest comfort and at any moment your phone can ring with an emergency that requires immediate action. For example, how about a power outage? It's a big problem that will affect, not only the lights, but also everything from the refrigerators and freezers in your hotel kitchen to the temperature of the pool and hot tub to the maintenance equipment in your boiler room.
If you're a smart owner or manager, you understand very well the tremendous amount of monitoring considerations that managing a hotel property requires and you've been sure to take precautionary action and come up with effective aversion strategies for any and all of the curveballs that are thrown your way. Even in the midst of a power outage or some other uncontrollable disaster, the cautious and active hotel manager can ensure guest retention and satisfaction simply by making smart monitoring decisions.
It's definitely not an exhaustive list, but there are some critical points that, if you're a hotel owner or manager, you should seriously consider monitoring in order to take preventative measures should a disaster, like a power outage, occur. Not only can you save yourself a costly cleanup, but also you'll surely impress the guests that have travelled from all corners of the world to stay with you with your quick action. In fact, they may never even know that anything is wrong if you're able to avert disaster.
Throughout this series, we'll show you how temperature and humidity monitoring at key points, specifically hotel pools and spas, workout rooms, kitchens, maintenance areas and the outside grounds, can only be beneficial in improving guest relations, building management procedures and energy efficiency. Making full use of automatic and continuous monitoring technologies is a smart, low-cost and easy way to hone in on guest-focused improvements that will put you ahead in the customer service and hospitality game.
Written By:
Kate Hofberg, Epicurean Essayist
Temperature@lert's resident foodie from sunny Santa Barbara, Kate Hofberg, creates weekly blog posts, manages the content database, and assists with the marketing team's projects. Balancing a love for both the west and east coast, Hofberg studied at University of California Santa Barbara, where she received a Bachelors in Communications, and Boston University, where she is currently a Masters candidate in Journalism. Before coming to Temperature@lert, Hofberg trained in her foodie ways through consumption of extremely spicy, authentic Mexican food with her three brothers and managing a popular Santa Barbara beachside restaurant. Through her training and love of great food, she brings fresh methods of cooking up content. When Hofberg is not working on Temperature@lert marketing endeavors, she serves as a weekly opinion columnist for the Boston University independent student-run newspaper, The Daily Free Press. If time permits, Hofberg enjoys long walks, reading, playing with her cat, and eating pizza. Her ideal temperature is 115°F because she loves temperatures as hot and spicy as her food.
Full story
Property / Facility Management
property management
property owners
hospitality industry
August 19, 2014
HACCP Team nagging questions: But how do I know it works?
Quality professionals know there are two types of procedures, Validation and Verification, to help insure products are what they say they are and that they are safe. The U.S. FDA defines them as follows. (Link to Source)
Validation: That element of verification focused on collecting and evaluating scientific and technical information to determine if the HACCP plan, when properly implemented, will effectively control the hazards.
Verification: Those activities, other than monitoring, that determine the validity of the HACCP plan and that the system is operating according to the plan.
In my experience Validation is done when a product is being developed prior to its release to market. Verification tests the product to insure what is being shipped is what the Validation process has shown it to be, for example that a food product contains the ingredients in the amounts specified and other properties such as taste, color, texture, etc. are also within control limits defining the process, a person would feel comfortable feeding it to their family members. Without proper Validation before products ship the validation is done in the field at the customer's location. This may be acceptable in certain instances, for example if the customer needs the product before it is fully validated in order to begin developing their product. High tech companies often ship prototypes to developers to develop a new electronic device. In the food industry a supplier developing a new type of flavor agent or an additive may be asked to ship a pilot run with limited validation to a baker in order for the baker to try the product in their products to see if it is suitable for their process or to develop a new product. The product is not intended for sale to the consumer but may be if validation is complete and results acceptable.
Russian Proverb: Доверяй, но проверяй
Pronunciation: doveryai, no proveryai Translation: Trust but Verify
Verification Procedures as defined above do not include the monitoring of Critical Control Points and Critical Control Procedures as defined in the Monitoring Procedures. HACCP Verification Procedures are not quality testing at the end of the process since an effective HACCP plan is intended to be sufficient to eliminate hazards. Validation as applied to the HACCP process can be accomplished during regular reviews of the HACCP process to insure that the HACCP Plan is being followed correctly and to review CCP monitoring and corrective action records. The table below provides an example from the U.S. FDA regarding Verification Procedures. (Link Above) In this table Independent Expert(s) are defined as "other than those writing the plan" and may include "additional technical expertise as well as laboratory and plant test studies."
Verification Activities Scheduling
Yearly or Upon HACCP System Change
HACCP Coordinator
Plant Manager
Initial Validation of HACCP Plan
Prior to and During Initial Implementation of Plan
Independent Expert(s)
HACCP Team
Subsequent validation of HACCP Plan
When Critical Limits Changed, Significant Changes in Process, Equipment Changed, After System Failure, etc.
Verification of CCP Monitoring as Described in the Plan (e.g., monitoring of patty cooking temperature)
According to HACCP Plan (e.g., once per shift)
According to HACCP Plan (e.g., Line Supervisor)
According to HACCP Plan (e.g., Quality Control)
Review of Monitoring, Corrective Action Records to Show Compliance with the Plan
Quality Assurance
Comprehensive HACCP System Verification
US FDA Verification Procedures example.
As in ISO quality processes, the FDA notes that, "a periodic comprehensive verification of the HACCP system should be conducted by an unbiased, independent authority. Such authorities can be internal or external to the food operation. This should include a technical evaluation of the hazard analysis and each element of the HACCP plan as well as on-site review of all flow diagrams and appropriate records from operation of the plan." A review of the findings will be used to make changes to improve or eliminate deficiencies in the HACCP Plan and other steps. The FDA site provides a list of Examples of Verification Activities (Appendix G) that one may find helpful. (Link to Source)
Another resource with numerous examples of forms for the entire HACCP process including Verification can be found at Link to Source. I don't know why no one has written HACCP for Dummies but it doesn't seem to exist, possibly because of the many stages the food production, processing and distribution, each requiring a separate discussion. Since HACCP has many elements of Quality Control processes and procedures, Quality Control for Dummies which is in print may be an option and will come in handy for a future piece. A web search will reveal many other resources on the web to help get started. As in the previous steps and as in ISO processes, procedures are to be developed that match current practices and insure the desired results, and because of that the team will need need to customize or modify its processes to match their operation's capabilities without compromising HACCP ideals.
Verification is the step that the HACCP Team can use to understand if their plan works or not. Regular review of the process is critical to insure that the process evolves to meet changes in an organization's personnel, process changes especially due to changes in raw material supplies, and changes in the business itself. Without regular verification the HACCP Plan will be another dust collector sitting on someone's shelf only to be rediscovered after bad things happen. A good night's sleep depends on diligence when it comes to food safety.
Dave Ruede, Well-Versed Wordsmith
Dave Ruede, a dyed in the wool Connecticut Yankee, has been involved with high tech companies for the past three decades. His background in chemistry and experience in a multitude of industries such as industrial chemicals and systems, pulp and paper, semiconductor fabrication, data centers, and test and assembly facilities informs his work daily. Well-versed in sales, marketing, management, and business development, Dave brings real world experience to Temperature@lert. When not crafting new Temperature@lert projects, Dave enjoys spending time with his young granddaughter, who keeps him grounded to the simple joys in life. Such joys for this wordsmith include reading prize winning fiction and non-fiction. Although a Connecticut Yankee, living for a decade in coastal California's not too hot, not too cold climate epitomizes Dave's favorite temperature, 75°F.
Food Service / Hospitality
food safety
HACCP monitoring
food safety tips
August 14, 2014
Over the past couple of weeks, we've learned about how important it is to keep food at the distribution level, not only cold, but also clean, because both of these easy practices can help greatly decrease the chance for food born illness, spoilage, and bacterial infection in consumers. When one particular, widely-used food distribution company was exposed last summer for violating clean AND cold storage practices, national media attention prompted discussion about food distributors responsibility to keep food not only cold and clean in storage units, but also during its delivery.
When reports came to the surface regarding suspect storage practices by a nationally operating food distribution company last summer by NBC, the Food and Drug Administration (FDA) decided it might be time to propose some new rules that would strengthen the safe transportation of food. Although many were outraged when the report highlighted improper storage practices of perishable food items, the truth is that this food distribution company wasn't the only one failing to comply with food safety standards. In fact, random inspections made to refrigerator trucks that were passing through Ohio in November of 2013 found some equally disturbing violations. For example, in one particular inspection, a truck that clearly had liquid dripping out of the rear cargo area was chosen to be inspected, perhaps not so randomly. Upon opening up the rear of the truck, inspectors were appalled to find bags of raw chicken and meat dripping onto boxes and crates of seafood, vegetables, fruits and eggs on their way to small ethnic restaurants across the state and beyond. Immediately, the Ohio Department of Agriculture ordered that all 4,000 pounds aboard the truck be destroyed.
But it doesn't end there. Not even a week later, another truck, coming from Nebraska and carrying meat through Ohio to a barbecue competition in Pittsburgh, was stopped when inspectors smelled spoiled food coming from the back of the truck. When the truck was opened, investigators found pounds of unrefrigerated, raw meat sitting in temperatures of more than 60°F. That food was also ordered to be destroyed by the Ohio Department of Agriculture.
What these reports revealed, more than the fact refrigerated trucks are traveling long distances with perishable foods, despite being clearly non-operational, was that illegal refrigeration practices were happening in more places than California's unregistered food storage units, and much more frequently than could be imagined.
When these trucks were found in Ohio last year, investigators begged the question: whose job it is to thoroughly and regularly monitor refrigerated trucks? The answer might surprise and/or anger you. The investigation found that monitoring the trucks was actually nobody's job – not the Ohio Health Department, not the Ohio Department of Agriculture, and not the Public Utilities Commission of Ohio. What's worse is that there is little federal oversight of these refrigerated trucks. So then whose job is it to ensure safe practices? That's a good question and one that the FDA attempted to answer with proposed changes regarding the safe transportation of food.
The FDA determined that responsibility of clean and cold storage lied equally among shippers, carriers and receivers who transport food that would be consumed or distributed in the United States. The updated regulations, that began to be discussed in April 2014, are intended to ensure that persons engaged in the transportation of food that is at the greatest risk for contamination during transport, simply follow appropriate sanitary transportation requirements.
Seems easy enough, right? Right.
The proposed rule of the FDA would help maintain the safety of food during transportation by establishing specific criteria for conditions and practices, training and record keeping, transportation operations, information exchange, transportation equipment and waivers.
Holding food distributors to higher standards in terms of food safety can only be beneficial, and perhaps, had these standards been enforced more strictly, earlier, the California distribution company that went under investigation last summer, wouldn't have been able to get away with such improper practices for so long.
Still, the question of WHY remains when it comes to compromising food safety. Why are food distribution companies willing to risk consumer health with compromised product? Unfortunately, the answer, too often, seems to be that the task of monitoring temperature, on top of adhering to sanitation standards and other compliance regulations, seems to be a daunting and expensive task for food distribution companies that are chiefly concerned with maximizing profits and increasing customer bases. It can seem an expensive and time-consuming task to manually monitor temperature at different stages of the distribution cold chain. With the proposed FDA rules; however, less wiggle room will be allowed for companies trying to cut costs on proper storage. The rules would establish requirements for the design and maintenance of vehicles and transportation equipment, ensuring adequate temperature controls, standardizing procedures for exchange of information, training in sanitary transportation practices, and maintained written procedures and records. Sure, the long list of requirements can seem overwhelming, expensive and even impossible, but the truth is that it doesn't have to be so daunting at all.
Fortunately, there are products available like Temperature@lert's Cell device that can monitor food at different parts of the cold chain, like storage and transportation, affordably, accurately, and automatically. By using the Cell device, food can always be ensured of proper storage. By using the Cell Edition during transportation, the cargo of perishable food could be monitored without wasting diesel fuel and would be able to alert the driver of a potential disaster. During the storage of food, be it at the distributor warehouse or at the retail level, the Cell Edition can be used to monitor the food temperatures before it is cooked or sold to the consumer. Using these monitoring devices is a foolproof way to collect information that can be shared with consumers, to give quantitative and qualitative assurance that the food they are about to consume is safe.
It's a simple investment choice, really, and the best way that food distributors can provide peace of mind to their customers that want to be promised that the product they are receiving is safe for sale and consumption. Is that so much to ask for? We don't think so.
food safety
food transportation
food spoilage
food code
food storage
food born illness
food service
food safety tips
food distributor
food distribution
August 13, 2014
Pneumonia, measles, and malaria kill nearly two million people on the continent of Africa every year. Comparatively, the U.S. had 55 thousand deaths from pneumonia, with measles and malaria being a non-issue. One of the few means of prevention lie in vaccines and other preventative measures. Determining relationships and optimizing stability from production to administration is a vital part of success against the war on disease. But how does it work? How can one be sure a vaccine is well researched, properly attenuated, and stabilized?
This series details the process of crafting these life-saving products and how they are able to reach locations globally. Vaccine manufacturers are subject to strict safety protocols and processes; if a product is poorly produced or guidelines are improperly followed, it could be a wasted investment –especially when people's lives hang in the balance.
Vaccines are produced in several different forms –often as weakened or inert versions of the virus to be treated. Vaccines are designed to force an immunological response to the disease, and activate Memory B cells to create specific antibodies in case a person is exposed to the virus or bacteria again.
Before a vaccine can be made, researchers must spend time isolating and studying the virus or bacteria in question and learning how it causes disease. Researchers then begin studying how to prevent the disease, keeping it in an isolated, sanitary environment. There are three phases of studies: Phase I, Phase II, and Phase III that need to be completed before the vaccine can be used by the general population. Phase I trials determine if the product produces an immunological response, where Phase II and III studies use increasingly larger populations for the sake of determining the safety and overall efficacy of the vaccine.
Once strains have been isolated from blood samples, viruses are carefully replicated in a cell factory with a growth medium. The virus must be free of impurities, including other similar viruses and even variations of the same type of virus. Most vaccines must be kept under ideal conditions, often between 35°F and 45°F. Otherwise the virus could become too strong or too weak to be used as a vaccine. Stored in small containers, viruses are grown by the millions and will eventually lead to several hundred liters of vaccine. Virus cells need to accumulate and multiply efficiently, so most mediums include proteins from purified cow blood or a similar source.
When examining the production strategies of a pharmaceutical brand, solution pH plays a significant role in the stability of a vaccine. pH is a measure of acidity or basicity, measured on a scale from 0 to 14. Viruses must be kept at a stable pH within the cell factory, such as water, which has a neutral pH of 7 often makes for an ideal medium in both reproduction and storage. Throughout this stage are sensors that monitor both temperature and pH. Without them, a power outage or prolonged outside exposure could lead to production slowdown or even contamination of the batch. During an increase in swine flu outbreaks in 2009, production slowed to a crawl in-part because of issues in the growing stages.
After initial replication, the virus is then separated from the medium and placed into a second medium for additional, more concentrated growth. "Beads" (near-microscopic particles) are placed in the new medium to allow for a surface on which the disease can densely grow, and enzymes are added as catalysts to speed up production.
When the culture has grown large enough, it is separated from the beads in one of several ways. The solution is forced through a filter with openings large enough to allow the viruses to pass through, but small enough to prevent the beads from doing so as well. Another option is for the mixture to be centrifuged several times to separate the virus from the beads in a container where they can then be drawn off.
Earlier, we noted that viruses are vetted or "attenuated" so that only the right viruses are used to produce a vaccine. Some viruses grow too strong when cultured, whereas others become too weak and are unusable. Only those that are somewhere between can be utilized for vaccinations. Cellular and Wi-Fi monitoring devices like the ones made by Temperature@lert are vital to the entire research & production process of ensuring clean, safe, and effective vaccines. Once the vaccine has been produced, tested, and approved by the CDC and the FDA, it's time for them to be packaged and shipped to where they need to go.
Look for next week's installment of Production to Patient to see just how the CDC gets vaccines to their locations without harm!
Robert "Bobby" Rejek, Dreaming Dramatist
Boston local, Bobby is Temperature@lert's resident fitness and nutrition expert. Majoring in English and having earned Suffolk's Recognition Day Award for his contributions to Suffolk University, Bobby joins the Temperature@lert team as a content writer. He creates health-related blog posts, aids in marketing team initiatives, and helps maintain the technical content database. Outside of Temperature@lert, Bobby is a certified Personal Trainer through the NCSF and is working on his first fantasy novel. Because he's always on the go, Bobby's favorite temperature of 65°F reminds him to keep cool and stay breezy.
Medical & Bio-pharmaceuticals
cellular edition
product improvement
August 12, 2014
Stuff happens, and HACCP is an iterative process.
When Bad Things Happen To Good People was a 1981 best selling book by Rabbi Harold Kushner that chronicled his life while dealing with the diagnosis of his three-year-old son's degenerative disease that meant he most likely would only live until his teen years. The author and father explores the doubts and fears that accompany such terrible news and the years to come. Thankfully many of us have never experienced such an event.
Why does this relate to HACCP? Because those in the food industry have chosen careers that make us responsible for the safety of the nation's food supply, and our efforts or lack thereof can harm the health of hundreds or thousands when bad things happen. And bad things do happen, as regular national headlines show. The 2011 Listeria monocytogenes outbreak from contaminated cantaloupes discussed in an earlier piece killed several and sickened many more. And those responsible were given a suspended jail sentence and fined severely. Examining such occurrences whether they happen to us or related businesses, and determining not only what happened but how to prevent it from happening it again is paramount. This is what Principle 5: Establish Corrective Actions is all about.
When bad things happen in the food industry they can become national headlines. Left: TV coverage (Link to Source) and Right: press coverage (Link to Source) of a 2012 US Salmonella outbreak linked to a peanut butter supplier to Trader Joe's, Whole Foods and numerous outlets. A similar outbreak in 2008-2009 killed nine and sickened hundreds; the CEO of that corporation is currently going to trial for conspiracy mail and wire fraud and the introduction of adulterated and misbranded food into interstate commerce. Others in the company are charged with obstruction of justice. (Link to Source).
Those versed in ISO 9000 quality processes are familiar with two major types of actions, corrective being one, preventative being the other. A US FDA presentation provides the following definitions for these terms along with some explanatory notes. (Link to Source)
Corrective Action: action to eliminate the cause of a detected nonconformity or other undesirable situation.
There can be more than one cause for a nonconformity.
Corrective action is taken to prevent recurrence.
There is a difference between correction (action to eliminate a detected nonconformity) and corrective action.
Preventative Action: action to eliminate the cause of a potential nonconformity or other undesirable situation
There can be more than one cause for a potential nonconformity.
Preventive action is taken to prevent occurrence.
The FDA give further guidance as to the steps that will be needed for a Corrective Action.
Determine and correct the cause of non-compliance
Determine the disposition of non-compliant product
Record the corrective actions that have been taken
The FDA is also very clear on where to go from these three corrective actions. "As a minimum, the HACCP plan should specify what is done when a deviation occurs, who is responsible for implementing the corrective actions, and that a record will be developed and maintained of the actions taken. Individuals who have a thorough understanding of the process, product and HACCP plan should be assigned the responsibility for oversight of corrective actions. As appropriate, experts may be consulted to review the information available and to assist in determining disposition of non-compliant product." (Link to Source) I would add that the documentation should contain a description of the non-conformity plus analysis and determination of the root cause.
As was noted in previous pieces about HACCP implementation, what can be easy to define may be more difficult to describe fully, and why taking the broadest view may be the safest. One challenge for the HACCP Team in Establishing Corrective Actions will be the potential push to bypass the process and to bow to business pressures to keep going even when things go badly. After all, businesses don't make the money needed to pay us or our colleagues when they don't ship or sell products. Thankfully managers know the risks associated with food safety and hopefully err on the side of extreme caution when something is found amiss during a production run.
Two examples of Corrective Action plans (below) can help provide some ideas as to how to approach this step. The first is a more extensive plan that defines the Raw Material or Process Step, Hazard, CCP Monitoring, and Corrective Action. Each Item in the left column is addressed and most importantly the procedure and responsible person are identified. It is best if the responsibility is a specific person and not a department, QA or QC or Production for example since this would leave the process open to the perennial chasing of one's tail with, "I thought X or Y was doing that."
Link to Source
The second speaks directly and only to the Corrective Action Form itself. This is useful when an incident occurs and corrective action is underway. Note the date of the incident and each step as well as the person responsible for verification are noted along with a description of the problem and corrective action taken.
Both of these forms are for in-house nonconformities. When product is shipped and then identified additional steps are needed and may include customer notification, warnings, or even a recall.
A web search will reveal many other resources on the web to help get started. As in the previous steps and as in ISO processes, procedures are to be developed that match current practices and insure the desired results, and because of that the team will need need to customize or modify its processes to match their operation's capabilities without compromising HACCP ideals.
food safety
HACCP monitoring
food temperature
Sensor Cloud
food born illness
corrective action
food safety tips
food distributor
food processing
food distribution
August 07, 2014
Last week, in a more or less horrifying and revealing discussion of improper food storage practices by a nationally recognized food distributor, we learned that cutting cold chain corners was something of a standard practice. Well, at least for one food distribution group in particular. In my opinion, it's one too many, especially for the multibillion dollar company who knew the difference between good and bad refrigeration practices and were knowingly gambling with consumer health when they decided to store perishable food items in 21 unregulated and unreported storage units across California.
It's not news to anyone in the food distribution industry that when food is not kept at proper cold temperatures, or sits at temperatures over 41° F for more than 20 minutes, bacterial growth can double every couple of minutes! So, that perishable food items were knowingly being stored in such conditions is criminal and careless! But, if the improper storage of your food isn't enough to scare you, maybe this frightening contribution to the investigative NBC report on the same distribution company will!
According to the same investigation regarding illegal cold storage practices by a largely successful food distribution company that was reported nationwide in the summer of 2013 (I still won't name any names, but I will tell you that in 2013 they did $44 billion in sales), NBC found that perishable food items were not only being stored at temperatures as hot as 81°F, temperatures that exceed "Danger Zone" temperatures by 40°F, but that the storage units that were supposed to be temporary drop sites were not only excessively hot, but also, beyond unsanitary.
Yes. As awful as it sounds, it's true. When the report came out, not only did consumers have to worry that they had may have consumed food items that were not kept at proper temperature, but also, in filthy conditions. The NBC report revealed that when inspectors finally did visit these drop sites after they were exposed, they found that the storage units were filled with rat droppings, insects, rust, dust and other debris. Yikes.
It's hard to emphasize the importance of food distributors to keep their perishable food items cold AND clean. It seems like it should be a no-brainer for food industry workers who should understand the standards that are kept in place in order to keep our food safe for consumption. By just adhering to these simple standards for food storage, the potential for food born illness outbreaks, widespread infection and spoilage can be significantly improved, and ignoring these guidelines for profit gain is absolutely unacceptable.
During the time of these investigations, what was scary for consumers who were ordering from restaurants and cafes that they trusted to have safe products for consumption, was that they had no way of guaranteeing that their food was free of contaminates and bacteria. They faced health risks simply by ordering their favorite salads with extra sides of mayonnaise-based dressings, or wraps featuring their favorite proteins, that were delivered by this particular distribution company. How could they know for sure if the chicken on their chicken sandwich had been refrigerated or had actually been stored among dust mites and rust particles at an unrefrigerated and undisclosed location? Unfortunately, they couldn't, and they just had to take a bite and pray that they wouldn't get sick from lunch.
Perhaps equally as disturbing is that the restaurants that were serving this improperly stored food thought that they could guarantee the safety of their product to the customers they were serving. After all, they were ordering from a national supply company who promised the employment of best practices, boasted impressive sales statistics and ensured compliance with FDA standards.
The bottom line is that most food products begin to rot and spoil immediately after they are pulled from the ground, simply because they are no longer linked to a water source from the original plant, and therefore, cold storage units are absolutely necessary to make sure that the product doesn't excessively spoil with each day. But, that's not all. Those cold storage units better be clean too! They are simple practices that, when carefully observed, can help avert major health crises.
This piece is not intended to scare you from ever eating out at a restaurant again, nor to stop you from eating altogether, for that matter, but, actually, meant to enlighten you to some of the harsh realities of the food industry at the distribution level and make you aware of the importance of safe storage standards. It's an urge for you to be inquisitive with the people that are serving you food, being educated about what you're eating and asking questions to stay healthy! This particular distribution company, since the public investigation by NBC, claims they have stopped using these drop sites and delivery practices for good, but it's not to say that there aren't other distribution companies out there still employing the same illegal methods of food storage today.
Although remote temperature monitoring products can't help you clean your refrigerated storage unit, they CAN help you to determine if your refrigerator and freezer units are maintaining proper temperatures. The easy-to-install, low-cost, accurate, automated and continuous remote temperature monitoring editions are an efficient and fault-tolerant way to guarantee to consumers, whether it be it restaurant buyers or consuming customers, that food products are safe to eat from a temperature perspective. Don't you want to feel good about that sinking your teeth into that chicken sandwich that's lying on your plate? Of course you do.
food safety
food transportation
food storage
supply chain
cold chain
food safety tips
danger zone
August 06, 2014
Here at Temperature@lert, we strive to improve your experience and meet your needs. So we're excited to announce five new features now live on Sensor Cloud:
(1) Dials View
Your Sensor Cloud dashboard now comes equipped with three types of display (list, map and dials). Dials view includes a visual display of normal (green) and alert (red) tiles with audible alerts along with filter capability.
(2) Enable/disable Store & Forward from Sensor Cloud (available only on Pro Plan)
You can now activate Store & Forward directly from Sensor Cloud. Store & Forward allows a Cellular or ZPoint device to store readings locally on the device during a service outage until service has been restore, which then the device will transmit all stored readings to Sensor Cloud.
(3) Signal Strength is displayed for all new (only available for ZPoint CELL & ZPoint Sensors/Repeaters)
When you are not sure of your signal strength you can now check it directly from Sensor Cloud.
(4) Sticky sorting
If you have a preferred sorting method on your dashboard, you can now use our sticky sort feature. You can sort by status, device ID, device name, monitoring interval or last activity. The sort will last the duration of the login session in the browser.
(5) Incidents Report
A new report type is now available under the Reports tab for Pro Plan accounts. The incidents report includes details and descriptions on each incident for a user-selected time period.
If you are not a current Sensor Cloud user, but you have a Temperature@lert USB or WIFI device, you can try out Sensor Cloud for 30 days, absolutely free. To sign up click here: https://www.temperaturealert.com/Wireless-Temperature-Store/SensorCloud.aspx.
Diane Deng, Advertising Acrobat
Born and raised a Bostonian, Diane graduated with a BS from Boston University in Communications with a specialty in Advertising. Aerodynamic Diane spends her spare time flying in the air through her practice of aerial yoga while pursuing her ALM in Information Technology, Digital Media at Harvard. Not only is she a flying machine but a marketing machine as well. She recently launched her first national cross-promotional marketing campaign. When Diane is not gliding on yoga swings, she swiftly manages Temperature@lert's new media accounts while building client and affiliate relationships. For this airborne gal, she likes her temperature like she likes her aerial yoga, a warm 78 degrees.
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Temperature Alert
August 05, 2014
Bureaucratic principles need not rule the day here.
I don't believe a day goes by that I don't hear or see the words bureaucratic red tape come up in conversation, snipes, blogs, tweets, posts, or in between my own ears. That being said, I will argue here that bureaucratic or no, HACCP Monitoring Procedures are not only necessary, they are paramount to the safety and wellbeing of the consumer and therefore the ultimate well being of the business using them.
Every day we encounter both local and national chain restaurants making local or national headlines about problems related to foreign objects, harmful chemicals or microorganisms in the food they serve causing problems. The contamination of some Chinese made infant formula with melamine became a worldwide scandal in 2008. The 2011 Listeria monocytogenes outbreak traced to a Colorado grower resulted in 33 deaths and 147 infections according to the CDC's 2012 report. (Link to Source)
CDC map of 2011 Listeria monocytogenes outbreak (Link to Source) linked to Colrado cantaloupe farm (Link to Source) caused a nationwide panic and recall and resulted in criminal charges for the owners.
The role of HACCP Principle 4, Establish Monitoring Procedures is to reduce, prevent or eliminate such occurrences. Like OSHA safety guidelines, HACCP procedures are only as good as those entrusted to practice them. The concern often expressed by the HACCP or other family of teams is, "We spend so much time writing (OSHA, HACCP, ISO, etc.) procedures and then no one follows them after three (days, weeks, months) or they only follow them when the next inspection comes up. So why bother?" Of course we all know the answer: because unless we are sociopaths we must protect those working in our business and our customers from being injured, sickened, or even killed by what we do. We work for a paycheck but most of us have the interest of caring for and about our colleagues, co workers, and customers health and safety.
Establishing HACCP Monitoring Procedures can be a challenge. The good news is that by doing the work of the first three principles the team have the information they need to do a good job. And the other good news is that many have gone before us and can give us guidance or assistance if needed. For such guidance one resource is to ask industry colleagues for help or guidance. Allowance will be needed for differences in the businesses, but these are usually easy to see and understand. Another resource is the US FDA HACCP website. (Link to Source) Here businesses can not only look at guidance about establishing monitoring procedures but also determine if specific U.S. FDA HACCP requirements or recommendations apply to them. Products such as Dairy, Juice and Seafood have separate links for such support. A Retail and Food Service section is also available.
Web searches can also turn up industry or university guidance for monitoring procedures. One easy to read and understand resource is from the University of Nebraska Lincoln. (Link to Source) Some key points from this link are:
Each CCP must be Monitored by a Specific Individual
Personnel must understand the importance and purpose of monitoring and be trained
All records must be signed or initialed by the person doing the monitoring
Exploration of Continuous vs. Discontinuous or Attribute monitoring
Ideas about Group Exercises to generate interest and solicit input and ownership
Another potential resource is through professional social media sites such as LinkedIn which has a Group called Food Safety and Quality Assurance. This group has thousands of members worldwide and hosts a plethora of advice and resources for HACCP compliance. Members are open to requests for support and often can point to personal experience or professional assistance. LinkedIn Food Safety and Quality Assurance Group Link
And web searches can often bring up free, professionally grounded resources for any HACCP need. A search for HACCP Principle 4 Establish Monitoring Procedures brought me to http://www.haccpmentor.com/haccp/ccp-monitoring-records-haccp/, a page that provides examples of a monitoring form as well as a discussion of the hows and whys of developing and implementing such a plan. The site also contains valuable information and sample forms for Hazard Analysis and CCPs that can be found by searching the site's archives.
As in all business operations a balance will need to be established between the need to insure food safety and to operate the business profitably. These two things are not incompatible as was discussed above: unsafe products will result in lost business, customers, etc. Finally, trust the process, colleagues and co workers. The business may have been running safely and profitably for decades, so something is working. Learn from that and adapt to it, bringing quantification and validation that things really are going well.
Example of a Monitoring Form from haccpmentor.com website.
Temperature@ert's WiFi, Cellular and ZPoint product offerings linked to the company's Sensor Cloud platform provides a cost effective solution for organizations of all sizes. The products and services can help bring a food processor, distributor, wholesale or retail outlet into compliance with minimum training or effort. For information about Temperature@lert's Cellular and SensorCloud offerings, visit our website at http://www.temperaturealert.com/ or call us at +1-866-524-3540.
food safety
best practices
HACCP monitoring
temperature monitor
quality control
food safety tips
July 30, 2014
Over the past couple of weeks, we've begun to take a look at the history and advancements of current refrigeration practices, the potentially disastrous affects of improper temperatures on bacterial growth and consequent food born illnesses and the importance of maintaining cold storage for perishable food items at every stage of your food's journey to the plate –from production to delivery.
At this point, it should come as no surprise that good refrigeration practices are vital in ensuring the safety and health of perishable food products. So, in today's modern and technologically advanced society, can you think of a reason why the cold storage of perishable food items distributed by one of the most successful, nationally operating food distributors might be ignored?
Trick question!
The answer is that under absolutely no circumstance should the cold storage of perishable food items ever be compromised; especially by largely successful food distribution companies, who not only know better because they know very well the potentially dangerous hazards that can result from the consumption of improperly stored food, but also, who can afford proper refrigeration units for product storage.
The scary fact of the matter is that, even when budgets allow for proper refrigeration units and when unfavorable consequences of poor refrigeration practices are understood, food distribution companies don't always observe proper cold storage. Yep. You read that right. Unfortunately, food distribution companies across the country have been known to compromise cold storage practices of perishable food items. It's a frightening truth that was brought to the foreground of food safety discussion last summer after an NBC investigation of a nationally recognized food distribution company (I won't name any names) and their product storage practices. The horrifying report, that sparked national media attention, revealed the disturbing truths about commonplace, improper food storage practices by major food distributors.
The story begins back in the summer of 2013, when investigative journalists at NBC reported that one of the global leaders in food distribution, with more than 425,000 clients and 193 operating locations throughout the U.S., Bahamas, Canada and Ireland, was guilty of using 21 unrefrigerated storage sheds across Northern California to store meat, dairy, produce and other perishable food items before being delivered to their final destinations. The investigative report included recorded video footage of perishable food items, including chicken, pork, beef, bacon and milk, sitting in these sheds, sometimes overnight for up to five hours, in temperatures as hot as 81°F, before the products were delivered to hotels and restaurants across the state. The California Department of Public Health, in their own investigation following the NBC report, found that the storage sheds were never registered with the state and never inspected.
But why would a multibillion-dollar company with a good reputation take this kind of risk with consumer health, you ask? According to responses from company sources, in response to the investigation, the sheds were supposed to be a cost-efficient way to deliver small orders to clients that weren't profitable enough to be delivered in a big refrigerated truck and only supposed to be a temporary storage solution.
When this investigative report came to the surface and gained negative national media coverage, this food distribution company was caught with their pants around their ankles, and were forced to not only make some big, public apologies to their clients across the country in monetary form, but also, had to prove to their clients that gambling with their health was a practice that they were going to cease immediately and correct with prompt action.
Still, it doesn't matter how quickly the storage centers were shut down. How many of the 48 million people a year in the U.S. that contracted a food born illness were affected because of these knowingly improper food storage practices? How many of the 3,000 deaths a year due to food bacteria and spoilage could have been avoided had this distribution just observed proper, lawful refrigeration practices? How many of the 128,000 people in the U.S. a year that end up hospitalized due to food illnesses could have been saved the trip? It's hard to calculate exact numbers, but my best guess is that these unsafe storage practices probably didn't help in reducing any of these numbers.
It's too bad that these days "cost-effective" and "cutting corners" have become synonyms for money-hungry corporations that are more concerned with maximizing company profits than guaranteeing safe products for their consumer clients. For nationally recognized food distribution companies, there's no excuse for using unregistered and unrefrigerated storage units for perishable food items, because if anyone should be familiar with food born illness and bacterial growth statistics, it should be them, right? As a recent, former manager of a California seafood restaurant, who happened to do high-volume ordering from this particular food distribution company myself, I'm appalled and horrified at the thought of not only serving potentially infected food to my customers, but also consuming it myself!
With the truth about these practices made public with news reports, not only was new attention called to the broader issue of breaks in the cold chain's final links, but also discussions about cost-effective and preventative solutions were initiated. Perhaps had this particular food distribution company known how easy and affordable it was to invest in remote temperature monitoring devices, they could have saved themselves the headache and embarrassment of negative media attention, extensive lawsuits and huge account losses that resulted from their improper refrigeration practices.
It's been almost a year since the NBC report surfaced and since then, the food distribution company under investigation has promised that the storage sheds in question have since been closed and that poor refrigeration practices are no longer being observed. From here, it seems to me that the reputation of this company can only be improved and with the help of low-cost, automated, remote and continuous alert systems, like for example, the Wi-Fi and Cellular Editions from Temperature@lert, customers can have more to rely on than just the distributors word for it that their products are being properly stored at cold temperatures, and not only achieve peace of mind, but peace of stomach.
food safety
compliance requirements
food safety tips
food distribution
July 29, 2014
Hazards and Critical Control Points are identified, but how much control is needed?
I'm not sure if it's urban legend or not, but I have been told that manufacturers of modern cars equipped with computers have the ability to limit the top speed of their products. A friend's son stationed in Germany had a Camaro sent over and was looking for a computer chip that could override the top speed limit for his Autobahn stints, not sure if he was successful but he's still alive so maybe not. For most of us car top speed limiters are not a concern as driving much more than 70 mph or 75 mph in today's crowded and well policed US highways is rare. Just this weekend a driver on the highway I was traveling decided that traffic was not going fast enough and was passing everyone at speeds well above the speed limit, and most drivers were already above the speed limit already. Where there's safety in numbers, the speeding driver was singled out by the local constabulary (a.k.a. state police trooper) for special attention. Needless to say all those around me arrived a their destinations on schedule and with all of our funds and insurance rating preserved.
Drivers moving too slow can also be a hazard and some highways are posted with minimum speeds. As I did when traffic was flowing freely, using cruise control can help insure that drivers do not go too fast or two slow, keeping the vehicle within the critical limits.
I like the definition of Critical Limit offered by Cornell University: Critical Limit: A maximum and/or minimum value to which a biological, chemical or physical parameter must be controlled at a CCP to prevent, eliminate or reduce to an acceptable level the occurrence of a food-safety hazard. It reminds us that biological, chemical and physical hazards are all important and not to focus on one or two, those we're most familiar or comfortable with. It also reminds us that while eliminating a hazard may be preferred it may not be achievable, therefore reducing them to acceptable levels is necessary. Again the science is important: what are the FDA or other reputable sources defining as acceptable limits.
Establishing critical limits for food products is in some ways like establishing speed limits. The HACCP Team's challenge is to apply Critical Limits to the Critical Control Points (CCPs) that promote safety and are balance with scientific evidence and the business' capabilities. For example, if the hazard analysis determines that worker hands need to be washed before handling food products, the control point is the hand washing station prior to the food handling. But how clean is clean, how much and what type of hand washing is needed? Do workers need to wash as well as surgeons entering a sterile operating room? In many hospitals the length and type of hand washing is prescribed, as a link to the US NIH website describing WHO handwashing procedures before surgery demonstrates. (Link to Source)
PreSurgical handwashing procedures shown on the left (Link to Source) may not be required for food products. The table below describes information related to food service handwashing types, purposes and methods; the site includes other useful information. (Link to Source)
4. Types of hand care
Hand wash
Remove soil and transient microorganisms
Soap or detergent and friction for at least 10-15 seconds
Hand antisepsis
Remove and/or destroy transient and resident microorganisms to control infection transfer from hands
Antimicrobial soap or detergent or alcohol-based hand-rub and friction for at least 10-15 seconds
Surgical hand scrub
Remove or destroy transient and resident microorganisms to control / prevent infection in patients undergoing operations
Antimicrobial soap or detergent preparation with brush to achieve friction for at least 120 seconds, or alcohol-based preparation for at least 20 seconds
Table of handwashing types, purposes and methods for food service workers. (Link above)
HACCP Team members will need to research the level of handwashing needed to prevent the spread of microorganisms in order to set Critical Limits for microorganisms of concern for their particular products, for example dairy and seafood may require higher levels of sanitization depending on the products. Here the science is very important. The science need not include laboratory testing of workers hands to determine how well they comply with procedures. It will likely include a search of best practices for a particular operation. And if environmental factors other than those that determine best practices exist, they will need to be taken into account when limits are set.
Of course worker hand cleanliness is important but not the only potential hazard. Critical Limits are set to insure that all identified biological, physical or chemical hazard are addressed, each CCP will have at least one Critical Limit. In many cases the Critical Limit is set by regulations or scientific data.
The University of Florida) offers some questions the HACCP Team may consider.
How are Control Limits identified?
What are the appropriate and reasonable parameters or boundaries for food safety?
What is the method that will be applied to determine the magnitude of each parameter?
What are the measurable criteria?
Here are some examples of parameters that are measurable and can be used to set critical limits.
Time: Cooking time, rate, time at temperature, etc.
Temperature: Ideal, maximum, minimum.
pH: Acidity of a liquid
Water Activity: Vapor pressure of water at a particular temperature
Moisture: Amount of moisture in food
Titratable (means of measuring) acidity: Total acidity determined by chemical analysis
Turning again to the source of the Critical Limit definition (Link to Source), here are some examples of critical limits in one food industry: seafood. Table 1 provides examples of biological hazards and methods of control along with critical limits for each.
Table 2 identifies sources for the critical limits, in many cases regulatory agency or scientific publications by reputable sources in the industry. Note in-house experiments are included along with laboratory support. This is important because critical limits are method dependent, they can be modified and still achieve the desired result as long as the results are scientifically validated and verified. For example, adjusting cooking temperature and time or moisture levels to achieve a more desirable product is acceptable if the result eliminate or reduce levels of microorganisms of concern to safe levels. Cooking is an art but safety needs to be validated and verified by science when consumer safety is at stake.
Table 4 demonstrates a more complete definition of a critical limit, defining cooking temperature and time as well as the minimum internal temperature and time to meet the critical limit. Cooking foods that have a high chance of containing harmful microorganisms (e.g. seafood) will require a fuller definition of what is needed for the critical limit.
The image below demonstrates how the critical limit is incorporated in the HACCP plan. The Cornell University link has a sample document that may be helpful. (Link to Source)
The types of food products, hazards and processing methods will determine what is needed to achieve the Critical Limits. Many food industry operations have a good record of food safety, identifying current methods and parameters is a good place to start. The HACCP team can begin to document what has worked, whether or not the identified CCPs exist and from there establish Critical Limits. Again worker buy-in is critical, acknowledging the good work currently being done is a way to start to achieve the total HACCP plan.
food safety
HACCP monitoring
food safety tips
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Travel Packages to see the Phillies play in Pittsburgh and San Francisco are now sold out. Each package includes great game tickets to all games in the series, first class hotel accommodations, an exclusive event with select Phillies broadcasters and custom Phillies Vacations gear.
Stay tuned for Spring Training 2015 details.
Make your plans now to be at the Phillies Phantasy Camp in Clearwater, Florida. You'll spend a magical five days and four nights alongside Phillies legends in sunny Clearwater.


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News from Northeastern Ohio
Click here to sign up for the JA Families Enewsletter!
Families of Children with Juvenile Arthritis Deal with Emotional Ups, Downs of Unpredictable Disease
Taylor Lucas, 10, was diagnosed with juvenile idiopathic arthritis in 2010 at age six and a half. Arthritis awareness for children can begin at school where the entire school community knows that a child like Taylor has arthritis. But the disease often is frustrating as family still has misconceptions about arthritis and too many people still describe arthritis as "just aches and pains." Click here to learn more about Taylor and how she and her family are fighting against arthritis.
Spotlight on CARRA
A network helping to find a cure for childhood rheumatic diseases
The Childhood Arthritis and Rheumatology Research Alliance (CARRA) consists of a network of over 350 pediatric rheumatologists working together across North America. Through collaboration, their research is focused on finding a cause and a cure for childhood rheumatic diseases, including juvenile idiopathic arthritis (JIA), lupus, and juvenile dermatomyositis. CARRA's mission is "to prevent, treat, and cure rheumatic diseases in children and adolescents through fostering, facilitating, and conducting high-quality research." You can support CARRA by agreeing to participate in research projects, including their registry. The purpose of this registry is to "(collect) information and (increase) the understanding of childhood rheumatic diseases" through a huge repository of data about children and their experiences with these diseases.
For more information on Friends of CARRA and how to get involved in your local area, click here.
For more information on CARRA and the research the alliance is conducting, visit their website.
Juvenile Arthritis Advocacy- Support Access to Pediatric Rheumatologists
Arthritis is a disabling and painful disease that affects 50 million Americans, including nearly 300,000 children. Nearly one in 250 children is living with a form of arthritis. Juvenile arthritis is one of the most common childhood diseases, affecting more children than cystic fibrosis and muscular dystrophy combined. Click here to read about the Arthritis Foundation's national priorities and learn about how you can become an advocate.
Juvenile Arthritis Camps
JA Camps exist to provide education, networking and fun for kids and teens with arthritis, and in some cases, for the whole family! Campers take part in activities designed to help them increase self-confidence, improve arthritis self-management, and develop leadership and communication skills all while making new friends who share similar challenges. At our family camps, parents/caregivers and siblings get to join in the fun too!
Click here to find out more information about each program.
New Genes Identified in Juvenile Arthritis
More genetic links open the door to better diagnosis and treatment options. Click here to read more in this article of Arthritis Today magazine. Also, did you know you can receive Arthritis Today right on your Kindle? Click here to order the Kindle version.
Jingle in July!
Join us to kick off the Jingle Bell Run at Jingle in July
Wednesday, July 24, 2013 from 5-8pm at Lilly Pulitzer, Legacy Village
Enjoy holiday themed cocktails, décor, gifts with purchase and more as we gear up for the big race!
Jingle Bell Run will be held on December 8, 2013 at Legacy Village!
10% of the day's sales will be donated to the Arthritis Foundation, Great Lakes Region, Northeastern Ohio.
For more information or to RSVP, please call 216-285-2822 or email Alicia at email@example.com.
Watch for a new Arthritis Foundation JA online resource coming in July!
Special Thank You!
Thank you to our 2013 Region Athritis Walk Sponsor, Abbvie. We are thankful for your commitment to the Arthritis Foundation and the 50 million people living with arthritis.
Thank you to all of our sponsors and participants. Click here for a special message from the Arthritis Foundation, Northeastern Ohio!


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Ben Affleck and Matt Damon
Who could forget the moment Ben Affleck and Matt Damon won the Oscar for writing Good Will Hunting? They each took their moms to the awards show (which was so very cute) and it was hard to be cynical about two actors who wrote an excellent screenplay rather than complain about the lack of good parts available.
In addition to being best pals, Ben and Matt are one of our favorite celebrity bromances.
- What we can learn: You don't need to compete with a friend. Even though Damon got the bigger part in Good Will Hunting, both his and Affleck's careers skyrocketed after winning their joint Oscar. They were (and are) best friends and this helped them collaborate to create a wonderful screenplay.
Oprah Winfrey and Gayle King
Oprah and Gayle King have been friends since their early 20s, so they have seen each other through relationships and career highs and lows. Oprah credits King with keeping her sane, and has continued to include Gayle in her success.
- What we can learn: Don't leave your pals behind. Look at your friendships as the key ingredients in your growth as a person. As your life evolves, make sure to bring your friends up with you.
Jennifer Aniston and Courtney Cox
In the friendship between Jennifer Aniston and Courtney Cox, life truly imitated art. They were cast as best pals on the show Friends and became BFFs in real life. Aniston is even godmother to Cox's daughter, Coco.
- What we can learn: Work can be a great place to meet new friends so don't be afraid to get to know your coworkers.
Michael Jackson and Elizabeth Taylor
The friendship between the King of Pop and one of Hollywood's true icons struck many people as odd. But Jackson and Taylor both understood what it was like to be in the media spotlight from a young age, and this helped bond them together.
In the days following Taylor's death, Jackson's brother Tito acknowledged her friendship to Michael, saying, "Most memorable is her steadfast loyalty and unwavering friendship to my late brother Michael Jackson. Liz provided a sense of relief and comfort to my brother at various difficult times in his life, and I appreciate that, may she rest in peace."
- What we can learn: Reach out to people and show them kindness. You may find a true blue pal you would have never otherwise connected with. Check out these random acts of kindness ideas for friends.
Pitt and Clooney are talented actors and have bonded over their devotion to social issues. Both men seem to have a down-to-earth attitude when it comes to their fame and fortune. Watching them together, as they were on-screen in Ocean's 11 (and its sequels), made us feel as if we were part of their bromance.
- What we can learn: Friends can help inspire you to get involved. It's hard to ignore the issues in the world when your friend is actively working to make a difference. Check out these real life positive acts for ideas on start a kindness mission of your own. Doing so may help you bond with someone else that shares your passion.


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As of Sunday, April 28, 2013
© Copyright 2014 Gwinnett Daily Post
Mill Creek grad Emmanuel Ogbuehi is headed to the Washington Redskins' training camp as an undrafted, rookie free agent after agreeing to a deal this weekend.
Ogbuehi wasn't selected in the NFL Draft, but the 6-foot-3, 235-pound tight end, who just finished his career at Georgia State, drew interest from teams as a free agent. He caught 47 passes for 581 yards and four touchdowns in three seasons at GSU, where he was an inaugural member of the young program after going through the initial tryouts.
His best season came in 2012 with 25 catches 282 yards and three TDs.
More like this story
- Gwinnett players in the NFL update ( August 22, 2013 )
- Worth the wait ( September 13, 2010 )
- Falcons sign rookie free agents, including Brookwood grad Zimmerman ( April 30, 2012 )
- Seven more Gwinnett grads reach rookie deals with NFL teams ( May 11, 2014 )
- Gwinnett grads effective at GSU's first spring game ( April 10, 2010 )


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Email: email@example.com | Twitter: @WWLTV
NEW ORLEANS - New Orleans Saints wide receiver Joe Morgan will be pulling double duty in December receiving and giving out toys to local children.
A community toy drive will be kicked off by Morgan.
He and Johnathan Thomas were in the studio to tell us about the event and how it benefits the community.
You can meet Morgan at the kick off of the Saints Give Hope for the Holidays Toy Drive on Saturday at 2 p.m. in front of the Macy's at Lakeside Shopping Center.
All it will cost you is an unwrapped gift.
Can't make it but want to donate a toy? That's OK. You have until December 15 to drop your donation off at any local Marcos Pizza or at Macy's in Lakeside or The Esplanade Mall.
The toy give away will be held December 18 at the Franklin Avenue Baptist Church at 6:13 p.m.


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Networking is a vital part of our business.
CM will host regular events that vary from open large gatherings to private functions. We will also let you know of other relevant events going on.
As well as networking events we will hold lectures and debates as well as brainstorming sessions that will help to develop people's ideas.
We will also post other events which may be occurring that we feel would be relevant to our members.
We will keep you posted...
Combined Mind Limited
+ 44 (0)203 524 5593


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- Books
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- Reading Across America
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- Americans in Paris: A Literary Journey to the City of Light
- Fish Without Bicycles: The Second Women's Movement in America, 1963-1983
- Parlez-Vous Anglais? Survival French & French Travel Tips
- The Inspired Traveler: On Being a Writer-Traveler Rather than a Travel-Writer
- Understanding Middle East Politics through Literature, Part II
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Wednesday, September 3, 7:00 pm
Reporting from classrooms, university teacher-training departments, and a wide range of charter schools, Green, a journalist and CEO of the nonprofit education news organization Chalkbeat, shows just what it takes to be a teacher—and how any teacher can be better at the job. Focusing in detail on math instruction, the book offers both nuts-and-bolts resolutions to specific problems as well as a more theoretical approach to the endeavor. (W.W. Norton)
Availability: On Our Shelves Now
Published: W. W. Norton & Company, 8/2014
Wednesday, September 3, 7:00 pm
Thursday, September 4, 7:00 pm
Thursday, September 4, 7:00 pm
Friday, September 5, 7:00 pm
Saturday, September 6, 1:00 pm
Saturday, September 6, 3:30 pm
Saturday, September 6, 6:00 pm
Sunday, September 7, 10:00 am
Monday, September 8, 7:00 pm
Tuesday, September 9, 10:30 am
Tuesday, September 9, 7:00 pm
Tuesday, September 9, 7:00 pm
Wednesday, September 10, 7:00 pm
Wednesday, September 10, 7:00 pm
Thursday, September 11, 4:00 pm
Thursday, September 11, 7:00 pm
Connecting All Literati
While bricks-and-mortar bookstores are sometimes viewed as reluctant to embrace the digital world, Politics & Prose has taken increasingly to social media and other digital platforms to connect with readers, authors, publishers, and fellow booksellers across the country and around the world.
Over the past year, our marketing director, Lena Little, has overseen P&P's expanded presence on Facebook, Twitter, and Tumblr in ways we could not have imagined even a short time ago. Today, we have about 30,000 followers through these combined sites, and the numbers are growing each month. (Follow us on Facebook: politicsandprose; Twitter: @politics_prose; and Tumblr: politicsprose.tumblr.com. Or for kids-related news, Twitter: @kidsandprose and Tumblr: kidsandprose.tumblr.com.)
Through these outlets we now alert followers to upcoming events, tickets going on sale, future classes and trips, and store giveaways. We also use the platforms to talk about titles we recommend, classics we're revisiting, and what's going on at the store at any given moment. We hold conversations with authors due to appear at the store, and we interact with readers interested in sharing their own P&P experiences. Increasingly, too, we find ourselves answering queries online about whether a book is in stock or signed copies of a particular title are available.
One of our most popular ongoing posts is called "from the floor." There we share unusual, evocative, or heartwarming comments heard by our staff while shelving, working at the register, or otherwise going about their day. Our favorite to date? "I'm going upstairs now to count Hobbits."
On Tumblr, which allows for micro-blogs and more visual content than Facebook and Twitter, we host original material (reviews, interviews, industry news) in a form that is easily shared across the seemingly endless number of social networks. Whether it's delightfully irreverent dog photos from author Jami Attenberg or seriously contemplative essays from Roxane Gay disguised as cooking posts, Tumblr allows us to provide readers with deeper insights into authors and their work.
Some of our Tumblr offerings, assembled by marketing assistant Dave Schuller, have included question-and-answer sessions with such authors as Amy Rowland, Jenny Offill, Duncan Tonatiuh, and Emma Donoghue. We've also featured bookseller Angela Spring's National Poetry Month Q&As. These efforts have already been recognized with mentions by the websites Mashable and BookRiot, both recommending that their readers check out P&P's Tumblr for great content. BookRiot also promoted the Tumblr from P&P's Children and Teens Department.
Also on our social media are staff reviews of books and photos of our author events. Additionally, P&P hosts a podcast every Friday morning on Slate. Called Live at Politics & Prose, the broadcasts feature author talks sponsored by the store and in recent months have included such prominent figures as Hillary Clinton, Ralph Nader, Michael Lewis, Walter Kirn, Elizabeth Warren, Amy Chua, and Mark Leibovich.
For those who prefer a visual format, P&P videographer Nick Price regularly tapes many of our events and posts the videos online for viewing by anyone who couldn't make it to the store or simply wants to watch an event again. You can find our archive of videos here.
--Brad and Lissa


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Knuckle Up #460: KNUCKLE UP knifer-in-residence EUGENE S. ROBINSON [the "S" is for Strangle] takes the rare opportunity, what given the dearth of MMA this weekend, to deliver some long-promised knowledge to all of the haters and would-be-haters in order that they may form a more perfect union of host and hatred. To that end Robinson covers what's least likely to be effective, what's most likely, why the haters hate and more and most importantly how much he really values their input. And its comedic value.
And magically he jiu jitsu's into this a deeply philosophical discussion about the perils facing MMA and the fighters who fight it, DANA WHITE's simple and sublimely stunning admission that MMA is no one's long-term job and why White's outrage over all of the talk of works and rumors of works and ANDERSON SILVA'S subsequent tears are, just to finish the triptych started with UFC 162, proof positive that strangeness was afoot that July night now way back when.
Add to this the proper way to listen to this show (not drunk, but it'd help) and you have a show to quickly forget about and never speak of again.
Eugene S. Robinson host of Knuckle Up and author of Fight: Everything You Ever Wanted to Know About Ass-Kicking but Were Afraid You'd Get Your Ass Kicked for Asking[Harper Collins], A LONG SLOW SCREW[Robotic Boot] and a play called THE INIMITABLE SOUNDS OF LOVE; A THREESOME IN FOUR ACTS[Southern] also sings for a band called OXBOW and appeared in Bill Cosby's Leonard Part 6, a Miller Genuine Draftcommercial, and had his own TV show in Germany called? "The Eugene Robinson Show."
And in a weirder moment yet? Co-hosted with ESPN's STUART SCOTT a Superbowl fashion show in Tampa [ok, go ahead and ask, we ain't say nothing].
And did we mention our sponsors? Skullgame.com? And have you bought a shirt yet? No? Typical.
KNUCKLE UP! [Free t-shirts to anyone caught on video screaming this while they're being arrested!!!]...sponsored by our friends at www.skullgame.com. It's a sunny ride through a shady place.
Oh...and remember to subscribe to MMA Nation on YouTube to get all of the shows as soon as they're uploaded, and all our video playlists.


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02-05-2012 12:51
I've checked with Phones4U where I purchased the phone, and they just say to contact Nokia. So back to Nokia, my Cyan Lumia with product code 059M539 does not show any updates available. What's going on?
05-05-2012 16:30
05-05-2012 19:18
07-05-2012 3:49
Is this update available in Malaysia now?
Is Internet Sharing available in Lumia 800 after this update?
12-05-2012 19:28
Well my phone has been updated to 1600.2487.8107.12070 and the problem still persists so don't hold your breath for a magic cure if you're still waiting !!!!!!!
13-05-2012 18:35
Just a quick update for you all ........ I was advised by O2 staff to remove my screen protector to see if that had any affect and 'BINGO' , phone is working normally again !! Good luck ;-)
14-05-2012 4:34
Dear Chew, you appear to be everywhere on the suppourt forums. This update is released all over the world now. And for your kind information, this update does not have internet sharing. There is another update coming in the month of June this year. Thats Tango update also called as Mango Refresh. You will get Internet sharing update in that.
17-05-2012 11:55
Im in Ireland on Update 8107 and my battery is brutal.? have to charge twice a day.
18-05-2012 8:18
18-05-2012 11:15
18-05-2012 12:11
How is this thread "Solved" - absolutely nothing has been solved. I have a cyan lumia 800 and I'm on CV UK SW variant ID222 V.02. I'm on latest OS version 8107.79, but am stuck on the 11451 firmware version. WHAT IS GOING ON, WHY ARE THERE NO OFFICIAL REPLIES TO THIS PROBLEM.
18-05-2012 12:59
cdayo wrote:
How is this thread "Solved" - absolutely nothing has been solved. I have a cyan lumia 800 and I'm on CV UK SW variant ID222 V.02. I'm on latest OS version 8107.79, but am stuck on the 11451 firmware version.
Take it to a Nokia Care Point and they will update it for you.
18-05-2012 15:30
18-05-2012 17:19
18-05-2012 17:29 - edited 18-05-2012 17:30
cdayo wrote:
It is disappointing, especially because I'm clearly not alone here... so it isn't a device specific fault.
It is, sort of - cyan Lumia 800 UK product codes seem to suffer from it in general. And taking it to a NCP for updating is exactly what was recommended here by Nokia, I just can't find the exact message/thread right now.
18-05-2012 18:01 - edited 18-05-2012 18:02
poor choice of words by me. apologies. i meant that it's not a "unique to just MY device" problem - but yeah the fact that its affecting a whole bunch of cyan lumia 800's from UK, is quite a big deal. I can bet my life however, that when I go to NCP, they will say that my device is uniquely faulty and the store representative will MOST DEFINITELY be unaware that it is a manufacturer error affecting all/most UK cyan lumia 800's.
19-05-2012 8:01 - edited 19-05-2012 8:02
I've completely agree to with cdayo, and raisied in the past how was this thread was maked solved, when I can't get the available updates. (Post removed by mods).
Something is wrong with mine and other UK cyan unlocked models.
I shouldn't have to visit a care point, it's not like my nearest is even local, it should just work. Why no message from Nokia?
23-05-2012 9:24
The following is a recount of my experience with Cyan UK unlocked Lumia 800:
I live in Sydney, Australia. I took the phone to nokia care in Parramatta on Monday and they said they couldn't do anything to update my phone because it was an overseas model (in fact, the first person was trying to tell me that it must be a FAKE product because the IMEI wouldn't register on their service, and I was like "how on earth can someone FAKE something of SUCH GOOD QUALITY lololol"... if I hadn't kept fighting, he wouldn't have done anything and stuck by the "this must be a fake product"... eventually he went back and asked someone else about it). When he came back, he goes, "ok yeah, I just need to put an approval through to Nokia HQ telling them that this is an overseas model so that they can approve it for us to update it... come back tomorrow and we should be able to do it then" - I believe this is a load of bull, because when I went back on Wednesday and told them approval was asked for on monday blah blah, he (a different rep) didn't even check or care, he immediately took it out back and told me they would try an update it but no guarantees since it is a "UK version", and I was like "but the update has been released for UK versions... and every other version... and I APPLIED FOR APPROVAL specifically for this reason.... what a joke... Then he's like "we only have Australian version software here...". He was trying to tell me that UK works on different "bands" and that they are not the same as Australian bands - which is hilarious, because I know exactly what bands my phone works on and it is perfectly capable of Australian bands, despite the fact that this HAS NOTHING TO DO WITH A FIRMWARE UPDATE LOL. Anyway, turns out they were able to update it (didn't check the approval or anything sigh, they could've just done it on MONDAY! grrR) - and i believe they flashed an Australian version of the firmware on there, and I am now running 12070, let us hope that I won't have to go through all of this to get the next update. What did I say guys - I told you the sales reps would be TOTALLY UNAWARE about this. Luckily there was a knowledgeable technician at the back who seemed to know what was going on.
On the positive side - the update seems to work PERFECTLY. It even changed the carrier label from "Yes Optus" to "TPG" and also shows H when its downloading data instead of just 3G or 3G+. But I reeeeally shouldn't have had go through that much trouble to get a simple firmware update which took them about 5 minutes sigh.
07-07-2012 23:34
10-07-2012 13:43


text:
Items In Cart
Total $0.00
- 7-Keto
- Acai
- Acidophilus
- Amino Acids
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Customer Reviews
very good
5 people found the following review helpful
Posted by Reviewer3000993 on Apr 05, 2014
Purchased at iHerb
Since childhood days, had loved JELLO, but stopped taking that when I became aware of the artificial flavourings, additives and white sugar it contains. Now I can have the same shivering gelatin desserts with this unflavoured gelatin, low GI MADHAVA light agave nectar, DYNAMIC HEALTH fruit juice concentrate (or any fruit juice of your choice). It's so simple - just keep to the ratio of 1 Tablespoon gelatin to 2 Cups liquid. Mix the gelatin with a quarter cup room-temperature water, let sit a few minutes. Add sugar/sweetener, a tablespoon or two of lemon juice, and hot liquid and stir till all dissolved. Let cool, pour into mold, chill in fridge for a few hours. Enjoy.
Unflavored beef Gelatin
10 people found the following review helpful
Posted by Reviewer1586672 on Dec 20, 2008
Purchased at iHerb
We have found that unflavored beef gelatin is equally as effective as Knox NutraJoint at a fraction of the cost. We use only 1/3 tsp of gelatin per day compared to about 1 tbs. of the Knox product. All the vitimines and mineral in Knox we already get by our regular vitamin suppliment. We are completely satified with the unflabored beef Gelatin.
For energy, sleep and lower priced than collagen
14 people found the following review helpful
Posted by Reviewer2165848 on Jul 11, 2010
Purchased at iHerb
After taking a tbsp a day for a few days I have much more energy. I also feel more alert and clearheaded. I take it at night as I feel sleepy the first few hours after taking it. This is basically the same as collagen but not as finely ground.
Excellent Gelatin
4 people found the following review helpful
Posted by Reviewer2759402 on Nov 03, 2010
Purchased at iHerb
This gelatin sets up well. I use it for homemade marshmallows and fruit juice gealtin snacks and haven't been disappointed. It stays fresh for months. A good buy!
A good substitute for Chondroitin Sulfate for Joint Recovery...you are welcome to rate & read my other reviews
4 people found the following review helpful
Posted by PracticalReviews on Oct 19, 2013
Purchased at iHerb
about half of the Gelatin is Chondroitin,and its also known from the folk medicine that it is Joint Healing,just make sure you take the same amount of Glucosamine in conjunction for best results,it takes about 4g of each for 3 to 6 months for a proper healing,so be patient.don't forget your basic multivitamin & Cal/Mag as well as your Omega's & Trace minerals.you should also consider MSM,Boswellia & Turmeric for a quicker & better tissue recovery...you are welcome to rate & read my other reviews


text:
The Conquest is a nice ship. Lots of space, good theatre, ample sized rooms. I had avoided Carnival as I believed it to be the bottom of the cruise lines and was expecting so so food, service, facilities, etc. I was in many areas quite surprised to the upside. The rooms where quite nice, the steward did a good job. The entertainment was also quite good. The food met my expectation - but that I will describe below in the "Not good stuff" section.
Not Good Stuff
As I mentioned, the food met my expectations. I had very low expectation going on the ship, and my expectation were for the most part met. I will admit that the wait staff was better than I had on NCL. I guess my biggest complaint was that the menu was too repetitive.
Another not so good aspect was there seemed to be very little activities planned. On NCL, and Princess there were things to do scheduled throughout the day. Everything from dance lessons to yoga. The only time the cruise director announced any event, it was to sell you something in the spa, or a shore excursion ("A very, very, very exclusive....") . I started calling him the Sales Director. If I heard him say "Exclusive" one more time, I was going to start disconnecting the speakers around the ship; he really was that annoying.


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school resources
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The mission of the Texas Education Agency is to provide leadership, guidance and resources to help schools meet the educational needs of all students. (read more about the agency)
August 13, 2014
The Texas Education Agency recently launched a completely redesigned website for the Texas P-20 Public Education Information Resource (TPEIR), a longitudinal data warehouse that links students from pre-K through enrollment and graduation from Texas colleges (P-20).
July 18, 2014
that school districts might struggle to pay for new instructional materials that
are scheduled for implementation in fall of 2015, the State Board of Education
voted to push its scheduled adoption of Proclamation 2016 instructional
materials out by one year.
June 02, 2014
In support of the commissioner's priority to close the gaps in student achievement, the Texas Education Agency has launched a new initiative that provides opportunities for increased flexibility for subrecipients of federal education grants.
February 06, 2014
The Permanent School Fund, the second largest educational endowment in the country, reached a record high value in 2013 and posted the highest return of any major state of Texas investment fund for the fiscal year.
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