Food Safety Infosheet Highlights:
– Place a thermometer in your fridge and freezer.
– Have a tip-sensitive digital thermometer ready to check foods.
– Have items that don’t require refrigeration and can be eaten cold or heated on an outdoor grill.
– Freeze containers of water for ice and to help keep food cold in the appliances.
– Plan ahead by preparing coolers and knowing where dry ice and block ice suppliers are.
Benjamin Chapman
http://bites.ksu.edu/sites/default/files/foodsafetyinfosheet-8-12-11.pdf
The newest food safety infosheet, a graphical one-page food safety-related story directed at food businesses, is now available at www.foodsafetyinfosheets.com
Food Safety Infosheet Highlights:
– Cargill Meat Solutions Corporation has recalled over 36 million lbs of ground turkey products
– Over 30 products have been recalled; All bear the number P-963 inside USDA inspection mark
– Ask suppliers about pathogen control measures.
– Cook all poultry to 165°F, measured with a digital tip-sensitive thermometer.
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 follow food safety infosheets stories and barfblog on twitter @benjaminchapman and @barfblog
– Cargill Meat Solutions Corporation has recalled over 36 million lbs of ground turkey products
– Over 30 products have been recalled; All bear the number P-963 inside USDA inspection mark
– Ask suppliers about pathogen control measures.
– Cook all poultry to 165°F, measured with a digital tip-sensitive thermometer.
– Recalled papayas have been sold by Agromod Produce Inc. under multiple brand names: Blondie, Yaya, Mañanita, and Tastylicious.
– Cut papaya held between 75°F and 80°F temperature has been shown to support the growth of Salmonella within 6hrs.
– Fresh cut papaya has been linked to two previous Salmonella outbreaks (Australia 2006-07; Singapore, 1996).
– In the Australian outbreak, Salmonella was found in in untreated river water used to wash papayas prior to sale.
– since these soups were not processed to kill Clostridium botulinum spores, the only control measure for botulism was keeping the product refrigerated
– if you sell foods that require refrigeration for safety, clearly and repeatedly communicate this to your customers
– know which of your foods have to be refrigerated; check labels of incoming ingredients and follow instructions
Food Safety Infosheet Highlights:
– 5 confirmed cases (including 2 hospitalizations), 11 suspected; linked to Killeen, TX Jason’s Deli location
– The Bell County Health Department figures the source of the illnesses was guacamole, probably due to cross-contamination in the kitchen.
– Clean and sanitize all surfaces (cutting boards, counters) between raw and ready-to-eat food preparation.
Food safety infosheet highlights:
– Authorities in Germany recommend to avoid eating sprouts; health advisories on raw lettuce, tomatoes, and cucumbers have been lifted.
– Even though testing of sprouts from the implicated farm have not shown the outbreak strain, epidemiology links the illnesses to eating sprouts.
– Raw sprouts have been linked to at least 55 outbreaks of foodborne illness since 1988.
– Illness associated with fresh sprouts can come from contaminated seed, water, soil or poor hygiene.
Food safety infosheet highlights:
– Authorities in Germany recommend to avoid eating sprouts, raw lettuce, tomatoes, and cucumbers in that country.
-However, the specific contaminated item remains unknown- the above foods are often eaten together, making the investigation difficult.
-As fresh produce is not usually cooked, contamination may have occurred at the farm, at the restaurant or anywhere in between.
-Raw produce has been linked to over 400 outbreaks of foodborne illness since 1990.
Food Safety Infosheet Highlights:
– Outbreak traced to catered BBQ that was held at incorrect temperatures
– Food was reportedly delivered by caterer and BBQ dishes sat out at room temperature throughout the afternoon and evening.
– Have the proper tools available, such as chafing dishes with a heat source, to keep the food above 135°F.
Food Safety Infosheet Highlights:
– Tornados and storms can cause power outages and lead to food safety concerns
– With the door closed, food in most freezers will stay below 41° F for up to 3 days.
– Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature.
– You can safely re-freeze foods that still contain ice crystals or that have been kept at 41° F or below.
– Certain foods such as condiments, jams and jellies and breads will not be at risk for pathogen growth if not refrigerated.
