Month / September 2017

by admin

New #foodsafety #recall possible #staphylococcal #contamination of 1,252 lbs of Heat Treated, Not Fully Cooked-Not Shelf Stable meat products

German Sausage Haus, LLC, Recalls Meat Products Due To Possible Processing Deviation and Staphylococcal Enterotoxin Contamination

Class I Recall102-2017
Health Risk: HighSep 17, 2017
Distribution List PDF
En Español
Congressional and Public Affairs
Felicia Thompson
(202) 720-9113
Press@fsis.usda.gov
WASHINGTON, Sept. 17, 2017 – German Sausage Haus, LLC, a Camano Island, Wash., establishment, is recalling approximately 1,252 pounds of Heat Treated, Not Fully Cooked-Not Shelf Stable (HTNFCNSS) meat products due to a possible processing deviation that may have led to staphylococcal enterotoxin contamination, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The frozen products were produced and packaged on various dates from June 14, 2017 to Sept. 8, 2017. The following products are subject to recall: [View Labels (PDF Only)]
  • Vacuum packed (1 each) “GERMAN SAUSAGE HAUS Smoked Bacon” with package code “72301” and a package date of “08/18/2017.”
  • Vacuum packed (1 each) “GERMAN SAUSAGE HAUS Smoked Shank” with package code “72501” and a package date of “09/07/2017.”
  • Vacuum packed (1 each) “GERMAN SAUSAGE HAUS Smoked Fat” with package code “72131” and a package date of “08/01/2017.”
  • Vacuum packed (1 each) “GERMAN SAUSAGE HAUS Smoked Pork Lion” with package code “72232” and a package date of “08/11/2017.”
  • Vacuum packed (2 each) “GERMAN SAUSAGE HAUS Danube Smoked Sausages” with package code “71951” and a package date of “07/14/2017.”
  • Vacuum packed (2 each) “GERMAN SAUSAGE HAUS Pituaros Smoked Sausages” with package code “72051” and a package date of “07/24/2017.”
  • Vacuum packed (2 each) “GERMAN SAUSAGE HAUS Cabaj Smoked Sausages” with package code “71651” and a package date of “06/28/2017.”
  • Vacuum packed (2 each) “GERMAN SAUSAGE HAUS Backi Petrovac Smoked Sausages” with package code “71652” and a package date of “06/28/2017.”
  • Vacuum packed (2 each) “GERMAN SAUSAGE HAUS Devil Dog Smoked Sausages” with package code “71653” and a package date of “06/28/2017.”
  • Vacuum packed (2 each) “GERMAN SAUSAGE HAUS Danube Smoked Sausages” with package code “71654” and a package date of “06/28/2017.”
  • Vacuum packed (2 each) “GERMAN SAUSAGE HAUS Christmas Smoked Sausages” with package code “71655” and a package date of “06/28/2017.”
  • Vacuum packed (2 each) “GERMAN SAUSAGE HAUS Donauschwaben Smoked Sausages” with package code “71656” and a package date of “06/28/2017.”
  • Vacuum packed (1 each) “GERMAN SAUSAGE HAUS Smoked Ribs” with the following package codes and package dates:
    • Package code “72231” and package date “08/11/2017”
    • Package code “72442” and package date “09/01/2017”
    • Package code “72511” and package date “09/08/2017”
The products subject to recall bear the establishment number “Est. 45952” inside the USDA mark of inspection. These items produced were distributed for institutional use and shipped to retail stores in Washington State.
The problem was discovered on Sept. 14, 2017, by FSIS Inspection Program Personnel (IPP) when they observed a possible processing deviation while reviewing records.
FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.
Consumers and media with questions about the recall can contact Jan Urbanovic, owner, of German Sausage Haus, LLC, at germansausagehaus@gmail.com or (360) 387-6932.
by admin

New #foodsafety #recall #undeclared #milk #allergen in 53,973 lbs of Heat Treated but Not Fully Cooked-Not Shelf Stable pork sausage products

America New York RI Wang Food Group Recalls Sausage Products Due To Misbranding and an Undeclared Allergen

Class I Recall101-2017
Health Risk: HighSep 15, 2017
En Español
Congressional and Public Affairs
Felicia Thompson
(202) 720-9113
Press@fsis.usda.gov
WASHINGTON, Sept. 15, 2017 – America New York RI Wang Food Group, a Maspeth, N.Y. establishment, is recalling approximately 53,973 pounds of Heat Treated but Not Fully Cooked-Not Shelf Stable pork sausage products due to misbranding and an undeclared allergen, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. The product contains milk, a known allergen, which is not declared on the product label. 
The frozen sausage items were produced and packaged on various dates from January 2016 through June 6, 2017. The following products are subject to recall: [View Labels (PDF Only)]
  • 25-lb. institutional pack of “Chinese Brand Big Sausage,” with the following lot codes and package dates:
    • lot code “0118348” and package date “1/17/2017.”
    • lot code “0918296” and package date “3/10/2017.”
  • 255-g. retail packages of “Chinese Brand Big Sausage,” with the following lot codes and package dates:
    • lot code “117338” and package date “1/28/2016.”
    • lot code “117334” and package date “2/1/2016.”
    • lot code “417269” and package date “4/6/2016.”
    • lot code “682016” and package date “6/8/2016.”
    • lot code “817151” and package date “8/4/2016.”
    • lot code “518235” and package date “5/10/2017.”
  • 25-lb. institutional pack of “Chinese Brand Mini Bite Size Sausage,” with the following lot codes and package dates:
    • lot code “0118356” and package date “1/10/2017.”
    • lot code “0118345” and package date “1/20/2017.”
    • lot code “0118335” and package date “1/30/2017.”
    • lot code “0118326” and package date “2/10/2017.”
    • lot code “0118296” and package date “3/10/2017.”
    • lot code “0118269” and package date “4/6/2017.”
    • lot code “0118254” and package date “4/21/2017.”
    • lot code “0118247” and package date “4/28/2017.”
    • lot code “0118243” and package date “5/2/2017.”
    • lot code “011229” and package date “5/16/2017.”
    • lot code “0118228” and package date “5/17/2017.”
  • 255-g. retail packages of “Chinese Brand Mini Bite Size Sausage,” with the following lot codes and package dates:
    • lot code “117338” and package date “1/28/2016.”
    • lot code “117334” and package date “2/1/2016.”
    • lot code “217306” and package date “2/29/2016.”
    • lot code “817150” and package date “5/9/2016.”
    • lot code “682016 and package date “6/8/2016.”
    • lot code “817151” and package date “8/4/2016.”
    • lot code “717110” and package date “9/9/2016.”
    • lot code “121704” and package date “12/19/2016.”
    • lot code “118659” and package date “1/9/2017.”
    • lot code “218315” and package date “2/21/2017.”
    • lot code “218301” and package date “3/7/2017.”
    • lot code “518235” and package date “5/10/2017.”
    • lot code “618208” and package date “6/6/2017.”
The products subject to recall bear establishment number “EST. M/P-40200” inside the USDA mark of inspection. These items were distributed for institutional use and for retail sale in New Jersey and New York.
FSIS was notified of the problem by the establishment on Sept. 15, 2017, after the Canadian Food Inspection Agency (CFIA) tested exported product and discovered milk proteins were present. CIFA tested the product on Aug. 17, 2017. Further investigation by the establishment concluded that they failed to include milk on the label. 
There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.  
Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.
FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list will be posted on the FSIS website at www.fsis.usda.gov/recalls.
Members of the media with questions can contact Rita Sung, vice president of America New York RI Wang Food Group, at (917) 682-3877 or at Ritas@riwangusa.com. Consumers with questions about the recall can contact Karen Tam, customer service manager at America New York RI Wang Food Group, at (718) 628-8999 or at Karenp@riwangusa.com.
by admin

September is ‪#‎National‬ ‪#‎Foodsafety‬ ‪#‎Education‬ month #NFSM. Today’s lesson: Proper reheating of previously cooked & properly cooled foods.

I am sure that there are a lot of people that are wondering why I chose this topic to discuss today, as most people may feel that they already know how to properly reheat food. Unfortunately, there are food safety issues to contend with when reheating foods, just like there are when foods are first cooked.

Luckily, this is a very simple food safety issue that is very easy to explain and implement, and is considered a requirement for professional food service establishments.

The basics of this procedure is that foods that have been properly cooked and then properly cooled can be served at any temperature, provided it is being served immediately. An example of this is the beef in a roast beef sandwich. At home, a lot of people (I will admit I do this myself), will grab something from the fridge and eat it cold or throw it into the microwave for a couple of seconds to add a little bit of heat to it, which is perfectly acceptable, again, provided it is served and eaten immediately.

The situation with properly reheating foods occurs when you are reheating foods for hot holding on a buffet or for later table service. At that point, all reheated items must be moved through the temperature danger zone as quickly as possible. The food service requirement is that the food must be heated to an internal temperature of 165 degrees F (74C) and hold that temperature for at least 15 seconds. This reheating must be completed within two (2) hours.

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: Proper cooking temperature endpoints for food safety.

by admin

September is ‪#‎National‬ ‪#‎Foodsafety‬ ‪#‎Education‬ month #NFSM. Today’s lesson: Proper cooling of cooked foods.

Continuing yesterdays lesson on the proper thawing of foods, I will now discuss the proper methods for cooling foods. The main process behind the proper cooling of cooked foods, is to get the temperature through the temperature danger zone as quickly as possible to minimize the chance of bacteria growing on the food.

I am sure many of us remember, and have done ourselves, the leaving of food out on the counter to cool before being placed in the refrigerator. This is mainly done, however incorrectly, to keep the temperature of the fridge from rising by placing hot or warm food inside. A refrigerator is the perfect place to keep cold food cold, but it is not very efficient at rapidly cooling foods.

As previously stated, the object of cooling foods, is to get the items through the temperature danger zone quickly enough to keep bacteria from growing to unsafe levels. According to the FDA, this can be done by cooling the items from above 135 degrees F (57C) down to 70 degrees F (21C) within the first two (2) hours, then cooling the item to below 41 degrees F (5C) in the next four (4) hours. As a side note, if the food cannot be cooled to 70 degrees within two (2) hours, it must either be discarded or reheated and cooled again.

To aid in getting the food items to cool properly within the allotted time periods, there are several ways to assist in reaching the desired goals. Some are designed for the food service industry, however others can easily be adapted for home use.

1. First, reduce the size of the food for quicker cooling. This can be done by dividing the items into smaller containers for faster cooling.

2. Place item in an ice water bath. As far as I know, everyone that boils eggs uses an ice water bath to rapidly cool the eggs after they are done cooking. The same principle applies to other items as well. For items that are liquid (or semi liquid) and can be stirred (frequently), placing the pan in an ice water bath in the sink and stirring will help speed up the cooling process of the item.

3. Stir food with an Ice Paddle. In some food service establishments, you can find a plastic paddle, that was filled with water and frozen. For large amounts of liquid items, the paddle can be used the cool the center portion of the item by stirring with the paddle. In a home, this can be accomplished by purchasing a smaller paddle, or simply using a plastic bottle filled with water and frozen and using it as a paddle to stir the food item.

4. Placing food in a blast or tumble chiller. This is mainly for food service operations, as these devices are not currently designed for home use. The object of this item is as it sounds, it is like a super powered fridge that will super cool food items very quickly.

5. Adding ice or cold water as an ingredient. This cooling technique works for liquid items that require more liquid to be added at the end of the cooking process. Instead of adding hot water (or even a hot broth), use very cold water or ice to speed the cooling process. If you add broth as a final ingredient, it is possible to chill the broth or freeze it into cubes just like you would regular water to speed the cooling process of the 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: Proper reheating of previously cooked & properly cooled foods.

by admin

September is ‪#‎National‬ ‪#‎Foodsafety‬ ‪#‎Education‬ month #NFSM. Today’s lesson: Proper thawing of frozen foods.

Getting back to the temperature danger zone, it is imperative that foods either stay hot or cold. So how do you thaw foods to ensure that they thaw properly without entering the temperature danger zone for too long.

There are only four (4) methods for thawing foods properly. They are: in a fridge for 24 hours or more, under cool running water, in a microwave (if to be used immediately after thawing), or as part of the actual cooking process. Lets break each of these down properly.

1. In a fridge: The optimal way to defrost frozen foods in in a refrigerator , which maintains the temperature of the product outside the temperature danger zone. Planning should be made to insure that you have plenty of time to defrost the item before using. The biggest drawback is ensuring that you have enough fridge space to do this properly.

2. Under cool running water: if you happened to forget to pull the frozen item out of the freezer and get it thawing, you can always place the item under cool running water. Some have adapted this to think that they can just set the item in cool standing water for a few hours to allow it to thaw. The issue comes when the frozen item starts to freeze the water, so the running water keeps it from forming an ice block around the item being thawed, and allows for any ice crystals that do form to be removed by the moving of the water. The water should be cool, as hot water would cause parts of the item to get into the temperature danger zone and stay there longer than acceptable.

3. In a Microwave (if to be used immediately after thawing): Microwaves have been a great item for thawing and cooking foods. Unfortunately, the fact that they are not very good at cooking or thawing evenly throughout the food item, is the main reason that the food must be used immediately after thawing. Parts of the food item may have entered the temperature danger zone during the defrosting process, so the best thing to do is finish the cooking process immediately upon thawing.

4. As part of the actual cooking process: Many people have used this method without realizing it is actually an excellent method for keeping food out of the temperature danger zone. In this method, the food item goes directly from the freezer to the cooking process and is cooked in a minimal amount of time. Some examples of this are: frozen hamburgers that are placed in a skillet, frozen shrimp (or meatballs) thrown into a sauce for pasta.

By using these methods, you will help ensure that you are maintaining safe food for those you feed.

Tomorrow’s lesson: Proper cooling of cooked foods.

by admin

New #foodsafety #recall #undeclared #coconut #allergen in Organic Deglet Dates

Natural Grocers Issues Recall on Organic Deglet Dates Due to Mislabeling and Undeclared Allergens

September 13, 2017

Contact

Consumers

 303-986-4600, ext. 80531

Media

Amy Brophy
 303-986-4600, ext. 80512

Announcement

Vitamin Cottage Natural Food Markets, Inc., a Lakewood, Colorado-based natural grocery chain, is recalling Natural Grocers brand Organic Deglet Noor Dates Pitted because it may contain undeclared coconut, an allergen.  People who have an allergy or severe sensitivity to coconut run the risk of a serious or life-threatening allergic reaction if they consume this product.
The recalled product is packaged in clear plastic bags varying in weight and bearing the “Natural Grocers” label. Only packages bearing 198-17 as the packed on date are subject to recall.  The packed on date can be found in the bottom left-hand corner of the label.
Random Weight UPC Code Starting Description Packed On Date
200129xxxxxx Organic Deglet Noor Dates Pitted 198-17
The product was distributed to 45 Natural Grocers’ stores located in Arizona, Colorado, Idaho, Missouri, Montana, New Mexico, Oregon, Texas, Utah, Washington and Wyoming. Consumers can find the specific locations of Natural Grocers’ stores in those states at: http://www.naturalgrocers.com/store-locations.
The recall was initiated after it was discovered that product containing coconut was distributed in packaging that did not reveal the presence of coconut.
To date, the company has received no reports of illness. Consumers who may have purchased this product should return it to the store for credit or refund.  Anyone allergic to coconut should not consume this product. 
The lot in question has been removed from sale and replaced with correctly labeled product.
Consumers with questions may contact the company by calling Customer Service at 303-986-4600, ext. 80531, Monday through Friday 8:00 a.m. to 5:00 p.m. (MST)
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by admin

September is ‪#‎National‬ ‪#‎Foodsafety‬ ‪#‎Education‬ month #NFSM. Today’s lesson: Sushi, What am I risking when I eat it?

As with all food items, there is the potential for contamination. Sushi is generally a ready-to-eat item in that it does not undergo any cooking before service to the customer, and is safe to eat, provided that proper food safety procedures are followed.
There are two main issues with contamination that you should be aware of.
1. Cross-contamination: this occurs when either hands or equipment (and other food contact surfaces) are not properly clean and sanitized before use. This is generally the main reason that individuals may become sick from eating sushi.
2. Food borne pathogens: Whether they be viral, bacterial, or parasitic, raw seafood can be a vector for contaminations. This is why proper sanitary conditions must be met in order to maintain a safe food supply. For example, Anisakiasis, a microscopic larval worm that lives in marine creatures is one of the most nastiest and potentially fatal organisms associated with raw seafood. The United States requires, by law, that sushi grade items go through certain deep freezing techniques in order to destroy these micro-organisms. The only other way to destroy this organism is through cooking, which defeats the purpose of sushi.
Suffice to say, the regulatory requirements for sushi grade seafood are more strict than many other food items, and while it is still possible to become sick from these items, they are fairly rare.
A few fairly recent (2010 & 2015) incidents found to be linked to raw tuna in sushi was suspected to be linked to the raw tuna being imported from Indonesia.

Tomorrow’s Lesson: Proper thawing of frozen foods.

by admin

September is ‪#‎National‬ ‪#‎Foodsafety‬ ‪#‎Education‬ month #NFSM. Today’s lesson: What is Listeria monocytogenes?

Listeria monocytogenes (Infection is known as Listeriosis),
is a bacterium that is mainly transmitted by contaminated food products and is
found in soil, water, and plants. This bacterium thrives in cool, moist
environments, and while it is uncommon for health individuals to become ill
from this bacterium, people that are considered a part of the high risk
population are especially vulnerable; particularly pregnant women.
This bacterium is most commonly linked with raw meat,
unpasteurized dairy products, and ready to eat foods such as deli meat, hot
dogs, and soft cheeses.
The methods to prevent possible infection include:
1. Keep foods out of the temperature danger zone
2. Throw out any product that is past its use-by or
expiration date.
3. Cook raw meats to the required minimum internal
temperatures.
4. Prevent cross-contamination between raw or undercooked
food and ready-to-eat foods.

5. Avoid using unpasteurized dairy products.

Tomorrow’s lesson: Sushi, What am I risking when I eat it?

by admin

New #foodsafety #recall #undeclared #milk #allergen in certain Cherry Valley CupCakes

Cherry Valley Marketplace Issues Allergy Alert on Undeclared Milk Allergens in “Cherry Valley Vanilla Cupcakes” and “Cherry Valley Chocolate Cupcakes”

September 12, 2017

Contact

Consumers

 516-292-2090

 

Announcement

View Product Photos
Cherry Valley Marketplace, West Hempstead, NY, is recalling its 12-ounce packages of CHERRY VALLEY VANILLA CUPCAKES and CHERRY VALLEY CHOCOLATE CUPCAKES because they may contain undeclared milk allergens. Consumers who are allergic to milk allergens may run the risk of serious or life-threatening allergic reactions if they consume this product.
The recalled 12-ounce packages of CHERRY VALLEY VANILLA CUPCAKES and CHERRY VALLEY CHOCOLATE CUPCAKES, were distributed in NY, NJ and CT. The products come in 12 ounces, clear plastic package marked with barcode # 00004961147 and # 00004961130, respectively, with an expiration date of 09/20/2017 and 09/30/17, stamped on the top.
No illnesses or allergic reactions involving this product have been reported to date.
The recall was initiated after routine sampling by New York State Department of Agriculture and Markets Food Inspectors and subsequent analysis by Food Laboratory personnel revealed the presence of undeclared milk allergens in the 12-ounce packages of CHERRY VALLEY VANILLA CUPCAKES which did not declare a milk ingredient on the label.
Consumers who have purchased 12-ounce packages of CHERRY VALLEY VANILLA CUPCAKES and CHERRY VALLEY CHOCOLATE CUPCAKES, are urged to return them to the place of purchase for a full refund. Consumers with questions may contact the company at 516-292-2090.
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by admin

September is ‪#‎National‬ ‪#‎Foodsafety‬ ‪#‎Education‬ month #NFSM. Today’s Lesson: Understanding the Temperature Danger Zone

Today’s lesson: Understanding the Temperature Danger Zone
The temperature danger zone, is the range of temperatures which are found to be the most favorable for foodborne illness causing bacteria to grow.
The standard temperature danger zone, as defined by the FDA, is from 41 degrees to 135 degrees. It must be noted that different states have different requirements for the temperature danger zone. (Some states have the low portion at 40 degrees, and some states have the high portion at 140 degrees. These distinctions are mainly for commercial food establishments, and I am providing them here for informational purposes only. When in doubt, it is better to go for the most restrictive to keep you from being in violation of your local laws.)
When working with food items, it is best to minimize the amount of time that the foods are within the temperature danger zone. In food service, the MAXIMUM amount of time an item may be in the temperature danger zone is for four (4) hours. It must be noted that this time is cumulative, so if you buy the item at the store, and it sits in the trunk of your car for an hour before you get home, that is one hour in the temperature danger zone that you have already used. If you then decide to separate it into smaller items, the time that you work on it will also add to the time it is in the temperature danger zone. If possible, you should have in your car, a cooler of some type that will help keep cold items out of the temperature danger zone.
Suffice to say, the better you are at being able to regulate the time an item is in the temperature danger zone, the better you will be at keeping foodborne illness causing bacteria from growing on your food items.

Tomorrow’s Lesson: What is Listeria monocytogenes?