IKEA: all sourcing of eggs, chicken, pork, beef, dairy, and salmon will be compliant with The IKEA Food Better Programs by 2025

CONSHOHOCKEN, PA, 2018-Jan-10 — /EPR Retail News/ — The IKEA Food Better Programs frame IKEA Food’s global vision for sustainable agriculture. They consist of a set of sourcing criteria for all the major species in our supply chain with a focus on farmed animal welfare, antibiotics use and our environmental footprint at the farm level. They also consist of clear regional roadmaps for implementation. Our ambition is that all sourcing of eggs, chicken, pork, beef, dairy, and salmon will be compliant with the Better Programs by 2025.

As a first step, we are focusing on Better Chicken (see below), which identifies our minimum sourcing criteria for all broiler chicken products in our supply chain, globally. All chicken products sourced for IKEA Food will be consistent with all criteria of the IKEA Food Better Chicken Program by 2025. The regional roadmap for chicken contains key milestones in 2020 and 2025. Better Chicken will be made public in January 2018 and we will begin piloting the criteria with our suppliers to work through practical considerations. In addition to farm level criteria, we also include a provision around transport and slaughter which we will implement via the IKEA Transport & Slaughter Guidelines. Progress will be reported annually in the IKEA Health & Sustainability Report.

Better Chicken Requirements

Stocking density
Maximum stocking density of 30 kg/m2 in order to allow chickens to have enough space.

Improved illumination and normal day/night light pattern
Increased illumination & preference for natural light. The right lighting regime to have a more normal day/night light pattern over a 24 hour period. Minimum of 8 hours continuous daylight and 6 hours continuous darkness. The criteria is 50 lux in Europe, we will pilot 50 lux in North America and require 20 lux in Asia Pacific.

Flock health plan
A written plan developed in conjunction with a veterinarian to ensure long-term health and welfare of the flock. This plan should include the collection of welfare outcomes which are essential as they are used to objectively assess the effect of our new sourcing criteria on the welfare of individual chickens. For example: lameness (difficulty walking), hock burns, and activity levels etc.

Antibiotics
In line with the IKEA Food guidelines for the use of antibiotics, there will be no routine use of antibiotics by 2020 and a plan to phase out highest priority antibiotics that are critically important to human health by 2025.

Environmental enrichment
To enhance the physical and social environment animals are kept in, environmental enrichment should at a minimum include perches or platforms and pecking objects. Enrichment for broiler chickens have the potential to improve health and provide opportunities for chickens to express their important natural behaviors. Examples include: straw bales, platforms, perches, and pecking objects like brassicas or hanging wooden blocks.

Environmental conditions
Improved environmental conditions including dry and friable litter, improved air quality, and a focus on thermal comfort.

Manure Management plan
A written plan for the storage, handling, and use of livestock manure with a focus on protection of soil health and water-courses.

Non-deforestation feed
Feed that does not contribute to deforestation includes palm oil and soy, this may be achieved through verification at the farm-level or through other measures taken at the corporate level.

Natural light
Includes windows, light tubes, or open-sided sheds.

Breeds with measurably improved health and behaviour outcomes
Genetic selection for fast growth and high breast yield has resulted in an imbalance between production needs and the welfare of the animal. We aim to use breeds that are healthier, and are able to effectively express important natural behaviour while still providing good production value.

Slaughter & Transport 
Slaughter and transport criteria will be implemented through the IKEA Transport & Slaughter guidelines, including criteria for controlled atmospheric stunning to minimize stress.

Contact:
Latisha Bracy
(610) 834-0180, x5615

Source: IKEA

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Bar-S Foods Company of Altus, Okla. recalls 372,684 pounds of chicken and pork hot dog and corn dog products

WASHINGTON, 2016-Jul-21 — /EPR Retail News/ — Bar-S Foods Company, an Altus, Okla. establishment, is recalling approximately 372,684 pounds of chicken and pork hot dog and corn dog products that may be adulterated with Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. The ready-to-eat, chicken and pork hot dog and corn dog items were produced on July 10, 11, 12, and 13, 2016. The following products are subject to recall:

  • 16-oz/1-lb. packages of “BAR-S Classic BUN LENGTH Franks MADE WITH CHICKEN, PORK ADDED” with “Use By” date of 10/11/2016 and case code 209.
  • 12-oz. packages of “BAR-S CLASSIC Franks MADE WITH CHICKEN, PORK ADDED” with package code 6338, “Use By” date of 10/10/2016 and case code 6405.
  • 24-oz./1.5-lb. cartons of “SIGNATURE Pick 5 CORNDOGS – 8 Honey Batter Dipped Franks On A Stick” with a “Use By” date of 4/6/2017 and case code 6071.
  • 42.72-oz./2.67-lb. cartons of “BAR-S CLASSIC CORN DOGS – 16 Honey Batter Dipped Franks On A Stick” with “Use By” dates of 4/7/2017 and 4/8/2017 and case code 6396.
  • 48-oz./3-lb. cartons of “BAR-S CLASSIC CORN DOGS – 16 Honey Batter Dipped Franks On A Stick” with package code 14054, “Use By” dates of 4/6/2017 and 4/9/2017, and case code 14038.

The products subject to recall bear establishment number “EST. P-81A” inside the USDA mark of inspection. These items were shipped to retail locations nationwide.

Bar-S Foods notified FSIS’ Dallas District Office on July 19, 2016, of its intention to recall five chicken and pork hot dog and corn dog products that could potentially be contaminated with Listeria monocytogenes. The firm has not received test results forListeria monocytogenes in connection with the recalled products, but due to recurring Listeria species issues at the firm, it has decided to remove the products from commerce as a precautionary measure. There have been no confirmed reports of illnesses or adverse reactions due to consumption of these products.

Consumption of food contaminated with L. monocytogenes can cause listeriosis, a serious infection that primarily affects older adults, persons with weakened immune systems, and pregnant women and their newborns. Less commonly, persons outside these risk groups are affected.

Listeriosis can cause fever, muscle aches, headache, stiff neck, confusion, loss of balance and convulsions sometimes preceded by diarrhea or other gastrointestinal symptoms. An invasive infection spreads beyond the gastrointestinal tract. In pregnant women, the infection can cause miscarriages, stillbirths, premature delivery or life-threatening infection of the newborn. In addition, serious and sometimes fatal infections in older adults and persons with weakened immune systems. Listeriosis is treated with antibiotics. Persons in the higher-risk categories who experience flu-like symptoms within two months after eating contaminated food should seek medical care and tell the health care provider about eating the contaminated food.

FSIS and the company are concerned that some product may be frozen and in consumers’ freezers.

Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers.

Members of the media with questions regarding the recall can contact Manuel Rivera, Bar-S Foods’ Vice President of Marketing, at 1-888-241-6102. Consumers with questions regarding the recall can call the Bar-S Foods Consumer Hotline at 1-888-965-6134.

Consumers with food safety questions can “Ask Karen,” the FSIS virtual representative available 24 hours a day at AskKaren.gov or via smartphone at m.askkaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from 10 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day. The online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day

PREPARING PRODUCT FOR SAFE CONSUMPTION

USDA Meat and Poultry Hotline
1-888-MPHOTLINE or visit www.fsis.usda.gov

Wash hands with warm, soapy water before and after handling raw meat and poultry for at least 20 seconds. Wash cutting boards, dishes and utensils with hot, soapy water. Immediately clean spills.

Do not eat hot dogs, luncheon meats, bologna or other deli meats unless reheated until steaming hot.

Do not eat refrigerated paté, meat spreads from a meat counter or smoked seafood found in the refrigerated section of the store. Foods that do not need refrigeration, like canned tuna and canned salmon, are safe to eat. Refrigerate after opening.

Do not drink raw (unpasteurized) milk and do not eat foods that have unpasteurized milk in them.

Do not eat salads made in the store, such as ham salad, chicken salad, egg salad, tuna salad or seafood salad.

Do not eat soft cheeses, such as Feta, queso blanco, queso fresco, Brie, Camembert cheeses, blue-veined cheeses and Panela, unless it is labeled as made with pasteurized milk.

Use precooked or ready-to-eat food as soon as you can. L. monocytogenes can grow in the refrigerator. The refrigerator should be 40º F or cooler and the freezer 0º F or colder Use an appliance thermometer to check the temperature of your refrigerator.

USDA Recall Classifications
Class I This is a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death.
Class II This is a health hazard situation where there is a remote probability of adverse health consequences from the use of the product.
Class III This is a situation where the use of the product will not cause adverse health consequences.

Contact:

Congressional and Public Affairs
Maria Machuca
(202) 720-9113
Press@fsis.usda.gov

Source: USDA