Food saftety infosheet highlights:
-Have 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 the outdoor grill
-Don’t store food that requires temperature control outside as thaw/ freeze potential is high
-Fill coolers with snow and ice and store inside to keep foods cool
Food Safety Infosheet Highlights:
-Daniele brand pepper-coated Salami recalled after potential link to outbreak.
-184 Illnesses have been reported in 38 states since July 1, 2009. Reports suggest that pepper used in the product might be the source of the illnesses.
-Pepper and other dry spices have been linked to salmonella contamination in the past.
– A list of recalled products and labels are is attached.
Food Safety Infosheet Highlights:
-Community dinners can be great fundraisers but because they may be held at temporary sites and staffed by volunteers special precautions are needed.
-BBQ plates prepared by volunteers likely contained Salmonella.
-14 individuals who ate the BBQ plates were hospitalized with symptoms including abdominal cramping, diarrhea and vomiting.
Infosheet highlights:
Holiday turkey meals have been linked to outbreaks of salmonellosis and campylobacterosis
Clean and sanitize utensils and work surfaces after preparing raw turkey for roasting
Wash your hands after getting the turkey ready
Cook your turkey to an internal temperature of 165°F
Food Safety Infosheet Highlights:
– Fairbank Farms recalls over 500,000 lbs of ground beef in CT, MD, VA, NC, MA, NY, NJ and PA; NH and NY deaths linked to the beef, at least 26 others ill.
– The meat juices created from thawing a frozen product like ground beef can transfer pathogens to other foods.
– Never place cooked hamburger patties on the unwashed plate that held raw patties; wash hands, counters, and utensils (like forks and spatulas) with hot soapy water after they touch raw meat.
– For a full list of recalled products, visit the FSIS release: http://tinyurl.com/yzemas7
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 Infosheet Highlights:
– Ground beef has been linked to at least 16 outbreaks since 2007.
– In 2009, This pathogen led to the recall of beef from nearly 3,000 grocers in 41 states.
– Cook all ground beef to 155°F for 15 seconds or 160°F for an instant kill.
– Clean and sanitize all surfaces (cutting boards, counters) where ground beef items were prepared.
Food Safety Infosheet Highlights:
– 67 ill in UK outbreak linked to Godstone Farm in Surry; 13 ill in outbreak linked to the Pacific National Exhibition
– Handwashing can reduce the risk of E. coli O157, but signs and sinks do not make people wash their hands.
– Be diligent in promoting the importance of handwashing with patrons and staff and compel folks with creative messages.
The manual elaborates the food safety information provided in the WHO Five Keys to Safer Food poster and suggests ways to communicate the message. The manual also provides tips on how to adapt the training programme for different target groups (e.g. professional food handlers, consumers, children and women).
Food Safety Infosheet Highlights:
– Outbreak linked to shellfish, made worse by ill staff
– Fat Duck’s poor food safety practices may have led to further contamination
– Several weaknesses in procedures at the restaurant may have contributed to ongoing transmission including delayed response to the incident and ill staff members