Month / September 2015

by admin

New #drug #safety #recall due to lack of sterility assurance.

US Compounding, Inc. Issues Voluntary Nationwide Recall of All Sterile Compounded Products

Contact:
Consumer:
800-718-3588 x254
501-327-1222 x254
FOR IMMEDIATE RELEASE – September 21, 2015 – Conway, AK – US Compounding, Inc. (“USC”) is voluntarily recalling all lots of sterile products aseptically compounded and packaged by USC and that remain within expiry due to the Food and Drug Administration’s (“FDA”)_ concern over a lack of sterility assurance. The sterile products were distributed nationwide to patients, providers, hospitals, or clinics between March 14, 2015 and September 9, 2015. The recall does not pertain to any non-sterile compounded medications prepared by USC.

If the sterility of a compounded preparation intended to be sterile is compromised, patients may be at risk. As USC takes the utmost care to ensure patient safety and out of an abundance of caution, then, USC is asking all patients and providers that received sterile compounded products from USC between March 14, 2015 and September 9, 2015, and that remain within expiry, to take the following actions:

Discontinue use of the products;
Quarantine any unused product until further instructions are received on how to return the product; and
Contact USC at 800-718-3588 x254 or 501-327-1222 x254 from the hours of 8:30AM-5:00PM central time Monday-Friday, or e-mail at questions@uscompounding.com to discuss the return of any unused sterile compounded products.
Customers with questions regarding this recall can contact USC at 800-718-3588 x254 or 501-327-1222 x254 from the hours of 8:30AM-5:00PM central time Monday-Friday, or e-mail at questions@uscompounding.com. Customers should contact their physician or healthcare provider if they have experienced any problems that may be related to taking or using this drug product. Providers who have dispensed any sterile product distributed by USC to a patient(s) for use outside of the provider’s office should contact the patient(s) to whom product was dispensed and advise the patient(s) of this recall.
Adverse reactions or quality problems experienced with the use of these products may be reported to the FDA’s MedWatch Adverse Event Reporting program either online, by regular mail or by fax.

Complete and submit the report Online: www.fda.gov/medwatch/report.htm
Regular Mail or Fax: Download form www.fda.gov/MedWatch/getforms.htm or call 1-800-332-1088 to request a reporting form, then complete and return to the address on the pre-addressed form, or submit by fax to 1-800-FDA-0178
This recall is being conducted with the knowledge of and at the request of the FDA.
Again, USC’s primary concern is your safety and USC is taking this action out of an abundance of caution. Thank you for your support.

by admin

September is ‪#‎National‬ ‪#‎Foodsafety‬ ‪#‎Education‬ month. Today’s lesson: What is Shigellosis (Shigella spp.)

Shigella spp is the bacteria that causes the illness known as Shigellosis.
The bacteria is found in the feces of humans that have the illness. the illness occurs when contaminated food or water is consumed. The bacteria can also be transmitted by flies from the feces to food supplies. While it only takes a small amount of this bacteria to make a person sick, high levels of the bacteria can be found in the feces for several weeks after the symptoms have ended.
Shigellosis symptoms include frequent bouts of water diarrhea (the main symptom), abdominal cramping, nausea, and vomiting. it is possible for some people to have either blood or mucus in their stool, and they may run a fever. Symptoms usually begin within three days of coming in contact with the Shigella bacteria.
The main food items that are linked to this illness are: foods that are easily contaminated by hands, such as salads containing temperature control for safety foods (potato, tuna, shrimp, chicken, and macaroni). The bacteria can also be found in food that has made contact with contaminated water, such as produce.
To help prevent the spread of this illness:
1. Exclude foodhandlers that have diarrhea and have been diagnosed with an illness caused by Shigella spp. from the operation.
2. Wash hands
3. Control flies inside and outside the operation.
If you have any questions about anything that I present in these lessons, or have a question about anything regarding food safety, please feel free to contact me.
Tomorrow’s lesson: What are Viruses in relation to food safety?
by admin

September is ‪#‎National‬ ‪#‎Foodsafety‬ ‪#‎Education‬ month. Today’s lesson: What is Salmonellosis (Salmonella spp)?

Salmonella spp is the bacteria that causes the illness known as Salmonellosis.
The bacteria is naturally found on many farm animals. While eating only a small amount of the bacteria can make a person sick, the severity of the symptoms is determined on the health of the person and the amount of the bacteria eaten. The bacteria can remain in the person’s feces for weeks after the symptoms have ended, which is why proper handwashing is imperative.
This bacteria is most commonly associated with the following food items: poultry & eggs, dairy products, and produce. Symptoms of Salmonellosis include: diarrhea, abdominal cramps, vomiting, and fever.
To help prevent this bacteria from causing an illness, it is imperative that you follow the following prevention measures:
1. Cook poultry and eggs to minimum internal temperatures.
2. prevent cross contamination between poultry and ready-to-eat foods.
3. keep foodhandlers who have been diagnosed with salmonellosis out of the foodservice operation.
If you have any questions about anything that I present in these lessons, or have a question about anything regarding food safety, please feel free to contact me.
Tomorrows lesson: What is Shigellosis (Shigella spp.)
by admin

September is ‪#‎National‬ ‪#‎Foodsafety‬ ‪#‎Education‬ month. Today’s lesson: How foods become unsafe.

After yesterdays advanced food safety lesson, I decided to give everyone a break and provide you a more simpler lesson for today.
There have been identified five (5) of the most common risk factors that cause foodborne illnesses. They are:
1. Purchasing food from unsafe sources
2. Failing to cook food adequately
3. Holding food at incorrect temperatures
4. Using contaminated equipment
5. Poor Personal hygiene
Lets break each of these down on how they impact food safety.
1. Purchasing food from unsafe sources
Since food can become contaminated at any point within the food supply chain, it is important that food be purchased from approved reputable suppliers. An approved supplier is one that has been inspected and meets all applicable local, state, and federal laws.
2. Failing to cook food adequately
By not cooking foods to their required minimal internal temperatures, it is impossible to know if any contaminates have been destroyed in the cooking process. Back in 1993, this was the cause of the E.coli outbreak within the Jack-in-the-Box restaurants. The employees felt that cooking to the required temperature dried out the burgers too much, so they cooked to a lower temperature, which did not destroy the E.coli bacteria. This resulted in numerous illnesses and approximately 171 hospitalizations, and four children died. (more information available on this outbreak at:http://www.marlerclark.com/case_news/view/jack-in-the-box-e-coli-outbreak-western-states
3. Holding food at incorrect temperatures
This gets back to the conversation about the temperature danger zone. If you don’t hold the product above 135 degrees or below 41 degrees bacteria will grow and result in foodborne illnesses from the products.
4. Using contaminated equipment
Making sure that the equipment you use to prepare food is washed, rinsed, and sanitized before using it will help prevent cross contamination of equipment. Ensuring that you use a new/clean knife or cutting board for each item, will also reduce the chance of cross contamination.
5. Poor Personal hygiene
Ensuring that the employees follow proper hygiene procedures is very important in keeping food safe. This includes washing hands properly and at the proper times. Not coming to work sick, and ensuring that other personal hygiene requirements are followed.
If you have any questions about anything that I present in these lessons, or have a question about anything regarding food safety, please feel free to contact me.
Tomorrows lesson: What is Salmonellosis (Salmonella spp)?
by admin

New #expanded #petfood #foodsafety #recall possible #salmonella contamination

“I and love and you” Expands Voluntary Recall of Beef Gullet Strips Due to Possible Health Risk

Contact:
Consumer:
855.ILY.LOVE
service@ilypet.com

Media:
817-329-3257 (24-hours)
Megan Duran, megan@spmcommunications.com
Kerrie Sparks, kerrie@spmcommunications.com
FOR IMMEDIATE RELEASE – July 14, 2015 – Boulder, CO – NatPets LLC, d/b/a “I and love and you,” of Boulder, CO (the “Company”), is expanding its voluntary recall of cow-boom! strips – beef gullet because the product has the potential to be contaminated with Salmonella.

There have been no reported pet or human illnesses associated with this recall.

This voluntary recall is limited to cow-boom! strips – beef gullet that were packaged into 2.0 oz bags, with lot numbers ending in 4T1 or 5T1, a best-by-year of 2016 or 2017 and UPC number 8 18336 01134 4.

The Company has notified its distributors and retailers and is taking this voluntary action as a precautionary measure. No other products of the company are affected by this recall.

Routine sampling by an inspector for the Colorado Department of Agriculture revealed the presence of Salmonella, which prompted this voluntary recall. This product is supplied by a U.S. supplier.

Consumers should look at the lot numbers and best-by-dates printed on the bag to determine if it is subject to this recall. People who have purchased these products are instructed to dispose of the product or return it to the place of purchase for a full refund.

Salmonella can affect animals eating the product, and there is risk to humans who handle the product, especially if the handler does not thoroughly wash his or her hands after having contact with the product or any surfaces exposed to the product.

Healthy people handling the product contaminated by Salmonella should monitor themselves for some or all of the following symptoms: nausea, vomiting, diarrhea or bloody diarrhea, abdominal cramping, and fever. Although rare, Salmonella may result in more serious ailments, including arterial infections, endocarditis, arthritis, muscle pain, eye irritation and urinary tract symptoms. Consumers exhibiting these signs after having contact with the product should contact their healthcare providers immediately.

Pets with Salmonella infections may be lethargic and have diarrhea or bloody diarrhea, fever, and vomiting. Some pets will have only decreased appetite, fever and abdominal pain. Infected but otherwise healthy pets can be carriers and infect other animals or humans. If your pet has consumed the product and has exhibited these symptoms, you should contact your veterinarian immediately.

Consumers with questions may contact the Company at 855.ILY.LOVE Monday through Friday between 8:00 AM and 5:00 PM (M.T.) or via email at service@ilypet.com.

by admin

New #foodsafety #recallpossible #Listeria contamination of Picnic Gourmet Yogurt Cheese Spreads

Picnic Gourmet Spreads Issues Recall for Potential Health Risks

Contact:
Consumer:
info@picnicspreads.com
Media:
Brady Marz, Picnic Gourmet Spreads
301-983-1241
brady@picnicspreads.com

FOR IMMEDIATE RELEASE – Sept. 21, 2015 – Potomac, MD – Out of an abundance of caution, Picnic Gourmet Spreads is issuing a recall on their yogurt cheese spreads. These spreads could potentially be contaminated with Listeria monocytogenes.

Listeria bacteria can cause a serious infection called listeriosis. Listeriosis is caused by eating food contaminated with Listeria bacteria and typically occurs within three days to 10 weeks of consumption (usually within three weeks). Symptoms of listeriosis include fever, muscle aches, headache, stiff neck, confusion, loss of balance, and convulsions, which can be preceded by nausea or diarrhea. Listeria infection can be treated with antibiotics.

Persons at higher risk for disease include pregnant women, newborns, elderly persons, and individuals with a weakened immune system (for example: persons with AIDS, cancer, diabetes, or kidney disease). Listeriosis in pregnant women may cause fever and other flu-like symptoms, which can be mild. However, because Listeria infection can cause premature labor, premature delivery, miscarriage, stillbirth or severe infection of newborns, it is especially important that pregnant women avoid these products.

The recall was a result of routine retail sampling by the DHMH Office of Food Protection, and subsequent analysis by the DHMH Laboratories Administration which revealed the presence of Listeria monocytogenes in the product.

The potentially contaminated products include Red Pepper Feta Cheese Spread, Moroccan Cilantro Cheese Spread, Tandoori Garlic Cheese spread, Herbed Goat Cheese, Parmesan Cheese Spread, and Chipotle Sage Cheese Spread.

These products were distributed to retail stores in Maryland, Kentucky, New Jersey, Ohio, Pennsylvania, Virginia, Washington, D.C. , Minnesota and Illinois and have a “Best By” date of October 6th.

No illnesses have been reported to date in connection with any of these products.

Consumers who have purchased any of these products are urged to dispose of the product immediately. Consumers with questions may contact Picnic Gourmet Spreads at info@picnicspreads.com

Media Contact: Brady Marz, Picnic Gourmet Spreads, 301-983-1241, brady@picnicspreads.com

by admin

September is ‪#‎National‬ ‪#‎Foodsafety‬ ‪#‎Education‬ month. Today’s lesson: Understanding H.A.C.C.P. for food safety.

Todays lesson will be a little bit more advanced, but will help many of you understand the principles behind food safety and how to determine the best way to control the food to ensure that the food is being prepared safely.
H.A.C.C.P. (pronounced as Hassip), stands for Hazard Analysis Critical Control Points, and is designed to allow the food service establishment to study the flow of food through the operation and determine where and how to make corrective actions to ensure that proper food safety procedures are being followed. H.A.C.C.P. was was originally designed when NASA asked the Pillsbury company to manufacture food for space flights.
A H.A.C.C.P. plan is designed around seven principles:
1. Conduct a hazard analysis
2. Determine critical control points (CCPs)
3. Establish critical limits
4. Establish monitoring procedures
5. Identify corrective actions
6. Verify that the system works
7. Establish procedures for record keeping and documentation
Lets take an example and run through these seven principles to better understand how they work.
Step 1. Conduct a hazard analysis
When looking at your menu items, look for how the items are processed within the facility. The most popular processes are: Preparing and serving without cooking (salads, cold sandwiches, etc), preparing and cooking for the same-day service (grilled chicken sandwiches, steaks, hamburgers, etc), and preparing, cooking, holding, cooling, reheating, and serving (chili, soups, some pasta dishes, etc). Next, it is important to determine which foods are considered Temperature Control for Safety (TCS) foods, and determine where food safety hazards are likely to appear for each food item, and determine what type of hazard could occur (physical, chemical, biological).
For example, At the Merou Grotto, I do my Dr. Ed’s Insane Chicken Sandwich, where I get the chicken delivered the same day as I will be cooking it. I have determined that bacteria (biological) is the most likely hazard that I would be dealing with.
Step 2. Determine critical control points (CCPs)
Now that we have the menu items separated by process and potential hazard, It is time to find the locations in the process where the hazards can be prevented, eliminated, or reduced to safe levels. Depending on the process involved with preparing a certain food item, there may be more than one CCP.
In my chicken sandwich example, I have identified that it must be handled safely throughout the process of removing excess fat and marinating; however, cooking is the only time in which bacteria would be “prevented, eliminated, or reduced to safe levels”, So cooking will be my CCP.
Step 3. Establish critical limits
For each CCP that is determined for each item, you must establish a minimum or maximum limit that must be met in order to “prevented, eliminate, or reduced to safe levels”.
In my example of the chicken sandwich, and as stated in one of the previous lessons, chicken needs to be cooked to a minimum 165 degrees F (74C) for 15 seconds. As this is the standard for food safety, I have adopted it as my critical limit for cooking my chicken sandwiches.
Step 4. Establish monitoring procedures
Once the critical limit has been established, you must then determine how that critical limit will be measured, when it will be measured, and how often it will be measured.
For my chicken sandwich, when I cook each chicken breast on the grill, I will check the internal temperature with a bimetallic stemmed thermometer (I would love a thermocouple or thermistor, but the Merou Grotto is a non-profit and they are rather pricey). I would insert the stem of the thermometer into the thickest part of the breast to determine the current temperature.
Step 5. Identify corrective actions
After you establish a monitoring procedure, you must then have a procedure in place that determines what you need to do if the critical limit is not met.
Again, as we discuss my insane chicken sandwiches, if the thermometer reveals that the breast is not above 165 degrees F, then I am to continue cooking the breast until it has reached the required temperature. A log is kept to notate this and all other corrective actions that are taken on the different food items.
Step 6. Verify that the system works
By using a temperature log to record that the critical limits are either being met or not, is how to determine if you are successfully “preventing, eliminating, or reducing to safe levels”, the possibility of foodborne contaminants.
These logs can help determine if, as with some suppliers, changes are being made to the products without your knowledge. An example of this would be a review of the temperature log and determining that more corrective actions are needed on certain days versus others. As with one company, it was found that on certain days they were receiving chicken breasts that were 6 ounces versus the standard 4 ounces that they normally received. This caused more corrective actions to be listed based on a thicker chicken breast.
Step 7. Establish procedures for record keeping and documentation
The entire H.A.C.C.P. plan works as long as you keep records of: monitoring activities, taking corrective actions, validating equipment to ensure proper working conditions), and working with suppliers (shelf life studies, invoices, specifications, etc).
At the Merou Grotto, I keep my temperature logs for three months and my invoices are electronic, so they are kept until I delete them (I used to keep paper copies for 60 days).
While the steps of the H.A.C.C.P. plan appears to be daunting, the procedures actually happen very quickly when you are working the system. Understanding where it is possible for food to become contaminated allows you to be better able to “prevent, eliminate, or reduce to safe levels” the possibility of causing a foodborne illness outbreaks.
If you have any questions about anything that I present in these lessons, or have a question about anything regarding food safety, please feel free to contact me.
Tomorrows lesson: How foods become unsafe.
by admin

September is #National #Foodsafety #Education month. Today’s lesson: Choosing the right thermometer and how to ensure they are calibrated properly.

When choosing the right thermometer to check the temperature of your food, there are several different types to choose from, depending on how often you plan to use them, what temperature zone you are looking to check (hot or cold), whether you want internal temperature, air temperature, surface temperature, etc.

The basic type of thermometer, is the bimetallic stemmed thermometer. It has an indicator head, calibration nut, stem, and then a sensing area that would be just below a dimple in the stem. The standard scale for this type is from 0 degrees F (-18C) to 220 degrees F (104C). This allows for a wide range of temperature measures. To calibrate this thermometer, the easiest option is to place the thermometer in a glass of ice water. After at least 30 seconds, if the thermometer does not measure 32 degrees F (0C), then you just turn the calibration nut until it reads 32 degrees F.

Another type of thermometers are thermocouples and thermistors. These are generally described as digital thermometers that come in a wide range or styles and sizes. These thermometers can have interchangeable probes to check the temperatures through immersion, surface, penetration, and air. Because these thermometers are digital and have different probes that can be used, calibrations on this type usually needs to be done by a service company; however, some may have an internal reset button, and others may have a calibrate button that is pushed when you place the probe in ice water the same way you would calibrate a bimetallic stemmed thermometer.

Infrared (Laser) Thermometers are used to get accurate temperatures of food and equipment surfaces. Since the thermometer doesn’t need to come in contact with the food or equipment, it helps reduce the possibility of contamination. Calibration of this type of thermometer is completed by a service company.

Time-temperature indicators are single use items that help determine if a food item has entered the temperature danger zone and will register how long it has been in the danger zone. Food suppliers have attached these thermometers to food being shipped, in case there is an issue with delivery trucks. These time-temperature indicators change color and it provides an irreversible record of any incidents that may occur.

when it comes to taking the temperature of food, the following information should be taken into account:

1. Keep thermometers and their storage containers clean.
2. Calibrate thermometers regularly to ensure accuracy.
3. Never use a glass thermometer to monitor the temperature of food.
4. Measure internal temperatures of food by inserting the thermometer stem or prove into the thickest part of the product.
5. Wait for the thermometer reading to steady before recording the temperature of a food item.

If you have any questions about anything that I present in these lessons, or have a question about anything regarding food safety, please feel free to contact me.

Tomorrows lesson: Understanding H.A.C.C.P. for food safety.

by admin

September is #National #Foodsafety #Education month. Today’s lesson: Proper personal hygiene practices for food safety.

When it comes to practicing proper personal hygiene for food safety, proper handwashing (which I discussed in a previous lesson), is only part of the program. A good personal hygiene program would also take into account: Maintaining personal cleanliness, wearing clean and appropriate uniforms and following dress codes, avoiding certain habits and actions, maintaining good health, and reporting illnesses.

Food handlers should keep their fingernails short, clean, and free from polish or false nails (as these could chip or fall into food being prepared). In addition, wounds and cuts should be covered with a bandage and then covered with either a finger cot (small finger only cover) or a glove.

When working with or around food, it is imperative that the food handler wear proper attire. This includes a clean hat or other hair restraint such as a hair net and clean clothing. The food handler, if wearing an apron, should remove and properly store the apron when leaving the food preparation area. All jewelry must be removed from the hands and arms when working with or around food, as the jewelry may contain microorganisms (a plain wedding band is the only exception to this). In addition to food safety, jewelry can also pose a safety hazard if worn while working with certain equipment in the kitchen.

Food handlers should not eat, drink, smoke, or chew gum or tobacco while working in or around food preparation areas. During these activities, it is possible for saliva to pass to the food handlers hands and directly to the food that the employee is working with. It must be pointed out that some health departments DO allow drinking in the food area, provided that the drink is covered and a straw is used. Doing taste tests of the foods being prepared requires the product be placed in a container for tasting, and then the utensil and container be removed from the area.

Foodhandlers must be encouraged to report health problems to the manager. There are several instances when a foodhandler must either be restricted from working with or around food or if they must be excluded from working within the facility. For instance:

1. If the foodhandler has a sore throat with fever:
          Restrict them from working with or around food, or
          Exclude them from the operation if you serve a high-risk population (elderly, pregnant women, children, immunocompromised)

2. If the foodhandler has one of the following: vomiting, diarrhea, jaundice:
          Exclude them from the operation, and before returning to work, the foodhandler with vomiting &/or diarrhea must either have been symptom free for at least 24 hours or have a written release from a medical practitioner. IF the foodhandler has jaundice, then the written release is required before they may return to the facility.

3. If the food handler has been diagnosed with an illness caused by one of the following pathogens: Salmonella Typhi, Shigella spp., Shiga toxin-producing E. coli, Hepatitis A, or Norovirus:
          Exclude the foodhandler from the operation and notify the local regulatory agency.
          The local regulatory agency and the foodhanders medical practitioner will decide when the foodhandler is able to go back to work.

Ultimately, it is the managements responsibility to ensure that proper personal hygiene is implemented and followed by all employees.

If you have any questions about anything that I present in these lessons, or have a question about anything regarding food safety, please feel free to contact me.

Tomorrows lesson: Choosing the right thermometer and how to ensure they are calibrated properly.

by admin

Updated ‪#‎foodsafety‬ ‪#‎recall‬ ‪#‎outbreak‬ of ‪#‎Listeria‬ linked to soft cheese products

FDA Investigates Presence of Listeria Linked to Soft Cheese Products

September 18, 2015
On this page:
The U.S. Food and Drug Administration along with the Centers for Disease Control and Prevention (CDC) and state and local officials are investigating several cases of listeriosis. We have moved to learn as much as possible and prevent additional people from becoming ill. We recognize that people will be concerned about this these illnesses, and we will continue to provide updates and advice.

What is the Problem and What is Being Done About It?  

The FDA, CDC and state and local officials are investigating a multi-state outbreak of listeriosis. 
According to the CDC, 24 people infected with one of five rare and closely-related Listeria monocytogenesstrains have been reported from nine states since August 8, 2010. The number of ill people from each state is California (14), Colorado (1), Illinois (1), Massachusetts (2), Michigan (1), New York (2), Ohio (1), Tennessee (1), and Washington (1). Twenty-one (21) people were hospitalized. Five of the illnesses were pregnancy-related, with one resulting in a fetal loss. There has been one death.
The investigation has not conclusively identified the source of this outbreak, but 18 (82 percent) of the 22 ill people with available information reported eating soft cheeses in the month before becoming ill. Four of seven people with illnesses, who specified a brand of soft cheese, reported brands distributed by Karoun Dairies, Inc. of San Fernando, California, according to the CDC.
On September 16, 2015, Karoun Dairies, Inc. voluntarily recalled and stopped distributing certain cheeses due to possible Listeria monocytogenes contamination. The products were distributed to retail outlets, including food service outlets and supermarkets throughout the United States. The products are vacuum packed, in jars or in pails, and have weights varying from 5 ounces to 30 pounds. 

What are the Symptoms of Listeriosis?

Listeriosis is a rare but serious illness usually caused by eating food contaminated with the bacteria calledListeria monocytogenes. Anyone who experiences fever and muscle aches, sometimes preceded by diarrhea or other gastrointestinal symptoms, or develops fever and chills while pregnant after eating any of the products listed below should seek medical care and tell the health care provider about eating the potentially contaminatedcheese. Symptoms can appear from a few days up to a few weeks after consumption of the contaminated food.

Who is at Risk?

Listeriosis can be fatal, especially in certain high-risk groups. These groups include the elderly, and people with weakened immune systems and certain chronic medical conditions (such as cancer). In pregnant women, listeriosis can cause miscarriage, stillbirth, premature labor, and serious illness or death in newborn babies.

What Specific Products were Recalled?  

This recall is limited to cheese with the UPC codes in the table below sold nationwide. No other Karoun Dairies, Inc. product is affected by this recall. The recalled products listed below were distributed to retail outlets, including food service accounts and supermarkets in the U.S.
Item Name UPC Codes Use by Dates
Ackwai 7 96252 00123 9 
7 96252 01123 8 
7 96252 00325 7 
7 96252 02223 4 
7 96252 03223 3		 1/6/2016
California 7 96252 90030 3 1/5/2016
Cotija 7 96252 80037 5 
7 96252 80036 8 
7 96252 80032 0		 2/29/2016
Farmers Goat Fresh 7 96252 50016 9 11/26/2015
Fresco 7 96252 80083 2 
7 96252 80081 8		 11/8/2015
Fresh Cheese/Panela 7 96252 03226 4 
7 96252 03227 1 
7 96252 00227 4 
7 96252 00226 7 
7 96252 00228 1 
7 96252 00122 2 
7 96252 00126 0 
7 96252 60001 2 
7 96252 80074 0 
7 96252 22003 6 
7 96252 80070 2 
7 96252 00127 7		 12/31/2015
Feta 7 96252 22004 3 
7 96252 22006 7 
7 96252 22007 4 
7 96252 22005 0 
7 96252 22022 7 
7 96252 22002 9 
7 96252 11003 0 
7 96252 40003 2 
7 96252 11024 5 
7 96252 11025 2 
7 96252 22012 8 
7 96252 40025 4 
7 96252 12034 2		 3/7/2016
Goat Milk Feta 7 96252 50001 5 3/2/2016
Mozzarella 7 96252 70012 5 
7 96252 70013 2 
7 96252 12014 5 
7 96252 12015 2		 1/2/2016
Paneer 7 96252 70008 8 
7 96252 70014 9 
7 96252 70019 4 
7 96252 70018 7		 1/7/2016
Queso Blanco 7 96252 80004 7 
7 96252 80005 4 
7 96252 80043 6		  
String Cheese 7 96252 00019 5 
7 96252 00020 1 
7 96252 00035 5 
7 96252 00015 7 
7 96252 00025 6 
7 96252 00041 6 
7 96252 00042 3 
7 96252 00040 9 
7 96252 00005 8 
7 96252 00008 9 
7 96252 00038 6 
7 96252 00028 7 
7 96252 00018 8 
7 96252 00013 3 
7 96252 00017 1 
7 96252 00016 4 
7 96252 00039 3 
7 96252 00022 5		 3/16/2016
Ani 7 96252 01125 2 
7 96252 00323 3		 1/5/2016
Nabulsi 7 96252 03225 7 
7 96252 00225 0 
7 96252 00223 6 
7 96252 00125 3		 12/29/2016
Yanni Grilling 7 96252 90024 2 
7 96252 90029 7		 12/23/2015

What Do Restaurants and Retailers Need To Do?

Retailers and restaurants should not serve any of the recalled products and should dispose of them. If they do not know the source of their dairy products, they should check with the supplier.
Wash and sanitize display cases and refrigerators where potentially contaminated dairy products were stored.
Wash and sanitize cutting boards, surfaces, and utensils used to cut, serve, or store potentially contaminated dairy products. 
Wash hands with warm water and soap following the cleaning and sanitation process. 
Retailers, restaurants, and other food service operators who have processed and packaged any potentially contaminated dairy products need to be concerned about cross contamination of cutting surfaces and utensils through contact with the potentially contaminated products.
Regular frequent cleaning and sanitizing of cutting boards and utensils used in processing may help to minimize the likelihood of cross-contamination. 
Listeria can grow at refrigeration temperatures in foods like dairy products. The FDA recommends, and many state codes require, that cheeses be discarded within 
7 days of the date that they are opened in a retail establishment. Listeria can also cross contaminate other food cut and served on the same cutting board or stored in the same area.
Retailers, restaurants, and other food service operators may wish to consider whether other foods available for sale could have been cross-contaminated from the potentially contaminated dairy products, and should be discarded.  , for additional information.
See the FDA Bulletin, Advice to Food Establishments that Sell or Repackage Cheese Products, for additional information.

What Do Consumers Need To Do? 

Consumers should not eat any of the recalled products and should check their homes for these dairy products. Karoun Dairies urges any consumers who have purchased any of the recalled products to return them to the place of purchase for a full refund, or discard them. 
Recommendations for preventing listeriosis are available at the CDC Listeria website:http://www.cdc.gov/listeria/prevention.html.  
Listeria monocytogenes can grow at refrigerator temperatures, about 40 degrees Fahrenheit (4 degrees Celsius). The longer ready-to-eat refrigerated foods are stored in the refrigerator, the more opportunity Listeriahas to grow.  
It is very important that consumers thoroughly clean their refrigerators and other food preparation surfaces and cheese cutting utensils that may have come in contact with the potentially contaminated cheese. Consumers should follow these simple steps:
Wash hands with warm water and soap for at least 20 seconds before and after handling food.
Wash the inside walls and shelves of the refrigerator, cutting boards and countertops; then sanitize them with a solution of one tablespoon of chlorine bleach to one gallon of hot water; then dry with a clean cloth or paper towel that has not been previously used.
Wipe up spills in the refrigerator immediately and clean the refrigerator regularly.
Always wash hands with warm water and soap following the cleaning and sanitization process.

Who Should be Contacted? 

Consumers with questions may contact Karoun Dairies, Inc. at 1-866-272-9393, Monday thru Friday 8:00 a.m. – 6:00 p.m. PST.
The FDA also encourages consumers with questions about food safety to call 1-888-SAFEFOOD Monday through Friday between 10 a.m. and 4 p.m. Eastern time, or to consult the fda.gov website: http://www.fda.gov.  

Additional Information

The information in this release reflects the FDA’s best efforts to communicate what it has learned from the manufacturer and the state and local public health agencies involved in the investigation. The agency will update this page as more information becomes available.

This information can be found at:
http://www.fda.gov/Food/RecallsOutbreaksEmergencies/Outbreaks/ucm463289.htm?source=govdelivery&utm_medium=email&utm_source=govdelivery#restaurants_retailers