New Food Safety Infosheet: Five students ill from outbreak linked to Campylobacter at school in UK

The newest food safety infosheet, a graphical one-page food safety-related story directed at food handlers, is now available at www.foodsafetyinfosheets.com and http://bites.ksu.edu/infosheets (with multiple language translations of past infosheets)
Food Safety Infosheet highlights:
– Environmental health officers focus on cross-contamination practices of food handlers.
– Infections often are a result of cross-contamination, cooking to unsafe temperatures or contact with animals; Campylobacter is not often passed person-to person.
– Clean and sanitize all surfaces (cutting boards, counters) between raw and ready-to-eat food preparation.
– Use different utensils such as knives, tongs and lifters for raw and ready-to-eat foods, if cleaning and sanitizing between use isn’t practical.
Food safety infosheets are created weekly and are posted in restaurants, retail stores, on farms and used in training throughout the world. If you have any infosheet topic requests, or photos, please contact Ben Chapman at benjamin_chapman@ncsu.edu.

You can download the food safety infosheet here.

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About Ben Chapman

Dr. Ben Chapman is a professor and food safety extension specialist at North Carolina State University. As a teenager, a Saturday afternoon viewing of the classic cable movie, Outbreak, sparked his interest in pathogens and public health. With the goal of less foodborne illness, his group designs, implements, and evaluates food safety strategies, messages, and media from farm-to-fork. Through reality-based research, Chapman investigates behaviors and creates interventions aimed at amateur and professional food handlers, managers, and organizational decision-makers; the gate keepers of safe food. Ben co-hosts a biweekly podcast called Food Safety Talk and tries to further engage folks online through Instagram, Twitter, Facebook, YouTube and, maybe not surprisingly, Pinterest. Follow on Twitter @benjaminchapman.