Darren Blass This is Me

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1. 1. issadeeb.net

   issadeeb.net/archives/quality/ - [Cached]

   Published on: 1/18/2006   Last Visited: 5/19/2007

   "HACCP has evolved into an overriding principle for the entire food chain, from raw materials, processing, distribution, restaurants to the regulatory community," says Darren Blass, director of quality assurance and product safety for Jack in the Box Inc. (San Diego, Calif.).

2. 2. ColeParmer-Canada Technical Library

   www.labcor.com/techinfo/techin - [Cached]

   Published on: 3/26/2005   Last Visited: 7/31/2006

   "We install safety hurdles from the point of manufacture through the distribution channel all the way up to preparation," said Darren Blass, director of quality assurance for Jack in the Box. "The intent of those hurdles is to minimize, reduce and eliminate risks and hazards as the products go through their normal process flow."
   
   Since its food products are supplied by outside vendors, the program begins with its suppliers, who must maintain a HACCP system within their facility, including proper cleanliness and food-safety procedures. In addition to conducting regular visual inspections, confirming physical measurements, and performing chemical analyses, a microbiological sampling program is used to ensure that the suppliers' food-safety systems are working.
   
   "Each part of our supply chain has its own HACCP system that overlaps or links with the system prior to and following it," said Blass.
   ...
   "Every day at the beginning of the first shift, we verify that our equipment is working properly," said Blass. "We check that our grills, fryers, freezers and refrigerators are functioning at the right temperature." This includes taking air temperatures in refrigeration units, immersion temperature readings in the fryers and surface temperature on the grills. They also calibrate the temperature reporting devices of the units every day.
   
   The next step is to take product temperatures. "We'll cook product and verify that the finished temperature is correct and that the protocol we use will deliver a good, safe product," added Blass.
   ...
   "We needed a good piece of equipment that was easy to use, very easy to calibrate and stays calibrated, and durable," said Blass.
   ...
   "We require ServeSafe not only of our restaurant personnel but anybody in our company who, on a regular basis, influences the restaurant experience," said Blass.

3. 3. Food Safety Summit 2006 - 2005 Conference Program

   www.foodsafetysummit.com/2005_ - [Cached]

   Published on: 6/13/2004   Last Visited: 1/28/2006

   Darren Blass, Director Quality Assurance , Jack in the Box