For conspiracy theorists.
For conspiracy theorists.
A prohibition order was also served on Sheahans Butchers in Church Street, Kerry.
During the month of January, two successful prosecutions were carried out by the HSE on Kelleghan Catering Food Stall in Tallow, Waterford and Millbridge Meats butcher in Kimmacrennan, Donegal.
Commenting on enforcement orders served in January, Dr Pamela Byrne, chief executive of the FSAI said food businesses need to be vigilant at all times in relation to food safety to ensure full compliance with food legislation.
“Food businesses must recognise that the legal onus is on them to make sure that the food they sell or serve is safe to eat,” she said. “This requires ongoing compliance with food safety and hygiene standards.”
Health and wellness, safety, social impact, experience, and transparency are all factors 51 percent of consumers weigh when determining which food items to purchase, according to a joint study from the Grocery Manufacturers Association (GMA), Food Marketing Institute (FMI), and consulting firm Deloitte.
The study, “Capitalizing on the Shifting Consumer Food Value Equation,” [PDF] found these new factors influence purchasing decisions in addition to traditional drivers like taste, price, and convenience.
There’s a shift in the way people think about food safety. “Americans no longer define the concept of food safety based on near-term risks to their health,” a joint news release said.
According to the survey, 75 percent of consumers include health, wellness, and transparency in their definition of food safety. Other factors consumers included in their definition of food safety: free from harmful ingredients (62 percent); clear and accurate labeling (51 percent); and fewer ingredients, processing, and no artificial ingredients (42 percent).
“Today’s consumers have a higher thirst for knowledge than previous generations and they are putting the assessment of that information into their value equation,” said GMA Operations and Industry Collaboration Senior Executive Vice President Jim Flannery. “Brands that win with consumers will likely be those that provide the information they seek, well beyond what is on the label.”
A University of Pretoria (UP) food safety expert warns South Africa does not have adequate capacity to forecast and track a foodborne disease.
Korsten says providing quality produce to poor communities remains the biggest challenge to food security.
She adds that the lack of an independent regulatory body to ensure food safety further compounds concern around the level of toxins in some food.
Korsten says while several policies have been drafted, no integrated system exists to curb foodborne diseases.
She adds industry and government need to be transparent and accountable regarding food certification.
The owner of a restaurant that was so filthy a food safety officer said it was one of the worst cases he has seen in more than 20 years has been jailed.
Alomigir Qureshi, 47, was also sentenced for employing an illegal immigrant at his Chai Wallah restaurant on Yarm High Street and for breaching a suspended sentence he received in 2013 – also for employing failed asylum seekers.
Qureshi, of Brisbane Grove, Hartburn, Stockton was jailed for a total of 21 months at Teesside Crown Court earlier today (Friday, January 29).
Richard Bennett, prosecuting for both the Crown and Stockton Borough Council, told the court that the council’s food safety officers were tipped off by a member of the public who had been served chicken which was raw in the middle and another person who was concerned that the chef’s clothing “appeared filthy”.
Inspectors found dirty tea towels thrown over eggs and dough as well as dirty food preparation and storage areas, shelves and pipework. Mr Bennett said: “In the opinion of the inspectors there was a total disregard for food safety and no evidence of any good hygiene practice.”
That was a boring super bowl, full of gimmicks and a quarterback pushing Bud Light as his soundbite, but it won’t be as boring as Chipotle’s two-hour wankfest when they close their almost 2,000 outlets for a food safety pep talk.
And they’re going to show how much they know about food safety risk communication.
Or how bad their PR consultants are.
The meeting will go over an improved farm-to-fork food safety program, which the chain implemented in January. It includes paid sick leave to make sure employees will stay home when they’re sick, DNA-based testing of ingredients before they’re shipped to restaurants and some changes in food preparation protocols.
Why didn’t they do this before?
Because there’s money to be made in marketing hucksterism.
Ask Dr. Oz.
About 500 people got sick last year from outbreaks due to Norovirus, E. coli O26 and Salmonella,, including an entire basketball team at Boston College. Some of the sickened diners have sued Chipotle. Profits plunged 44% in the fourth quarter compared to the year before. The U.S. Justice Department is investigating the company for possible criminal activity.
Oh, they’ll also be launching a new website today, according to the aptly named Mark Crumpacker, Chipotle’s chief creative and development officer.
“The creative for this campaign, with one small exception, does not mention food safety or the recent incidents,” he said. “Instead, it reinforces our commitment to high-quality ingredients and great-tasting food.”
Market food safety. High-quality ingredients don’t mean shit (literally and metaphorically).
Beating up on Chipotle and hucksterism gets tiring. So let John Oliver do it.
Medium-rare means nothing. It’s temperature that counts for safety.
But why not listen to actor Les Hill who says he has roamed the earth on a worldwide odyssey to hunt down, and build, the ultimate burger.
Meet the Hillburger — the result of a passion which has become a fledgling business for the 42-year-old actor, foodie and former chef.
Hill’s Burger Bible
While you’re scarfing down wings and that beverage Americans call beer during the Super Bowl, be content to know that the Agriculture Department’s Food Safety and Inspection Service (FSIS) has framed new rules with an aim to lessen salmonella and campylobacter in ground chicken and turkey products. The FSIS has updated its microbial testing schedule at poultry facilities and will start the provision of online updates of individual companies’ food safety performance.
The new rulings demand that the companies have to reduce the frequency of contaminated chicken parts to 15% or less. The new standard has also levied limits for turkey and ground meat products. Alfred Almanza, the USDA’s deputy undersecretary for food safety, was of the view that after a year of testing, the USDA will start posing the test results from every poultries.
“[This] is not a good thing for them, if they’re failing. So those are pretty significant deterrents, or incentives for them to meet or exceed our standard”, affirmed Almanza. But as per some, there is a lot of guesswork required in the calculation.
As part of this move to make chicken and turkey items that Americans frequently purchase safer to eat, FSIS has also updated its microbial testing schedule at poultry facilities and will soon begin posting more information online about individual companies’ food safety performance.
Australians have been assured prepacked lettuce on retail shelves is safe to eat as the number of salmonella cases linked to some products grows.
Fresh Produce Safety Centre technology manager Richard Bennett said consumers shouldn’t worry about potentially tainted lettuce unless it had been sitting in their refrigerators (disclaimer — I gave a talk for this group a couple of years ago; weren’t interested in hard questions).
“Any product on the retail shelf now is fresh, safe and healthy,” Mr Bennett told AAP.
Mr Bennett said Australia was a leader in food safety and systems were usually able to prevent outbreaks of disease.
No, most of it doesn’t get reported.
The Australian Fresh Produce Safety Centre, a bastard child of the leafy greens marketing thingy or whatever they’re called in California, is following the same playbook of saying everything is OK, why are you looking at us?
Consumers deserve better.
Six of those 19 cases have been hospitalized and three of those six are still in the hospital.
The Estill Co. Health Department is working with the State Health Department to find the source of the outbreak. They will DNA test the Salmonella to determine where it comes from. Those tests will be sent off Monday.
All 19 people with Salmonella had eaten at the same establishment in Irvine, but they had also had eaten at other establishments.