Month / September 2017

by admin

September is #‪National‬ ‪#‎Foodsafety‬ ‪‎#Education‬ month #NFSM. 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

New #foodsafety #recall possible #Listeria #contamination of certain Country Fresh Orlando LLC products

Country Fresh Orlando LLC, Recalls Product Because of Possible Health Risk

September 2, 2017

Contact

Consumers

 281-453-3305

 

Announcement

Country Fresh Orlando, LLC. of Orlando, Florida, is recalling 5,999 cases of diced bell pepper, vegetable kabobs, and creole and fajita mixed diced vegetables (product descriptions attached), because they have the potential to be contaminated with Listeria monocytogenes. Listeria monocytogenes is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women.
The product in question was shipped to retailers in Alabama, Florida, Georgia, Louisiana, and Mississippi, under the Country Fresh and store brand labels described in the product listing.
The product bears “BEST IF USED BY” dates between August 12, 2017 (8/12/17) through August 20, 2017 (8/20/17). The product is in either a clear plastic container as labeled below or in Styrofoam trays overwrapped with clear plastic film as labeled below. No products except those on this list are subject to this recall.
To date, no illnesses have been confirmed by public health authorities.
“We are treating this incident very seriously because we want to ensure that our customers are provided with only the safest, most wholesome, and high-quality products available,” said Max Payen, Country Fresh’s Director of Food Safety. The potential for contamination was uncovered as the result of a single routine sample taken at a retail store in Georgia which revealed that the finished product tested contained the bacteria. The company has ceased distribution of the affected product as the U.S. Food and Drug Administration (FDA) and Country Fresh continue their investigation as to what caused the problem. This recall is being undertaken with the knowledge of the FDA.
Consumers who have purchased any of these products are urged to return it to the place of purchase for a full refund. Consumers with questions may contact the company at 281-453-3305, Monday through Friday, 9 a.m. – 5 p.m. CDT.
The list of products subject to this recall are as follows:
Description Store Description of Packaging Use by Date Range States Distributed
Fajita Blend 12oz Southeastern Grocers Overwrap 8/12/2017 8/18/2017 FL
Stir Fry Vegetable Southeastern Grocers Overwrap 8/12/2017 8/18/2017 FL
Vegetable Kabob 23oz Southeastern Grocers Overwrap 8/12/2017 8/18/2017 FL
Green Pepper Diced 6oz Southeastern Grocers Clamshell 8/13/2017 8/20/2017 FL, GA
Creole Mix 6oz Southeastern Grocers Clamshell 8/13/2017 8/19/2017 AL, FL, GA, LA, MS
Tri-Pepper Dice 6oz Southeastern Grocers Clamshell 8/12/2017 8/19/2017 AL, FL, GA, LA, MS
Fajita Mix 6oz Southeastern Grocers Clamshell 8/13/2017 8/19/2017 AL, FL, GA, LA, MS
Kabob Sensations Veggie Kabob 15oz Publix Supermarkets, Inc. Overwrap 8/12/2017 8/18/2017 AL, FL, GA
Dice Tri-Pepper 7oz Wal-Mart Stores Inc. Clamshell 8/13/2017 8/20/2017 AL, FL, GA
Marketside Veggie Kabobs 23oz Wal-Mart Stores Inc. Overwrap 8/13/2017 8/20/2017 AL, FL, GA
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by admin

September is ‪National‬ ‪#‎Foodsafety‬ ‪Education‬ month #NFSM. Today’s lesson: What is Botulism (Clostridium botulinum bacteria)?

Botulism is an illness caused by the Clostridium botulinum bacteria.

The bacteria is known to form spores that are commonly found in water and the soil, and can contaminate almost any food. It does not grow well in refrigerated or highly acidic foods or in foods that have a low moisture content; however, the bacteria grows without the need for oxygen and can ultimately produce a deadly toxin if the food items are time and temperature abused.

Without the aid of medical treatment, death is highly likely.

The foods most commonly associated with this bacteria are: incorrectly canned foods, reduced oxygen packaged foods, temperature-abused vegetables, such as baked potatoes, and untreated garlic-and-oil mixtures.

The most common symptoms are: initially nausea and vomiting; later, weakness, double vision, and difficulty in speaking and swallowing.

In addition to controlling for time and temperature abuse, the following preventive measures are also recommended:

1. Hold, cool, and reheat foods correctly.

2. inspect canned foods for damage.
Tomorrows lesson: What is Salmonellosis (Salmonella spp)?
by admin

New #foodsafety #recall #undeclared #milk in ShopRite Semi-Sweet Real Chocolate Chips

Wakefern Food Corp. Voluntarily Recalls ShopRite Semi-Sweet Real Chocolate Chips

September 1, 2017

Contact

Consumers

 1-800-ShopRite (1-800-746-7748)

Media

Maureen Gillespie
  maureen.gillespie@wakefern.com
 (732) 906-5295

Announcement

View Product Photos
Wakefern Food Corp. has initiated a voluntary recall of its ShopRite brand Semi-Sweet Real Chocolate Chips. The chips were sold in 24 oz. bags bearing a UPC bar code of 041190 02668 and Best if Used By dates of April 11, 2019 and April 12, 2019.
The recall was issued because the package may contain milk chocolate chips, and milk is not declared in the ingredient statement. No illnesses have been reported but people who are allergic to milk could experience an allergic reaction if they consume the chips. No other package sizes or date codes are being recalled.
“Customers who purchased the chocolate chips may return them for an immediate refund or replacement,” said Karen Meleta, vice president of Consumer and Corporate Communications for Wakefern. “People who are not allergic to milk and those who are not concerned about consuming dairy ingredients may choose not to return the product as it is otherwise safe to eat,” she added.
The product was sold in ShopRite, The Fresh Grocer and other retail stores located throughout the Northeast. Wakefern has contacted ShopRite and The Fresh Grocer Price Plus Club customers who have purchased this product to alert them to the recall.
Customer questions or concerns about the recall can be directed to 1-800-ShopRite (1-800-746-7748) Monday – Friday from 8 a.m. to 6 p.m. and from 9 a.m. to 5 p.m. on Saturday and Sunday.
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About Wakefern Food Corp.
From a small, local cooperative that began with eight grocery store owners, Wakefern Food Corp. has grown into the largest retailer-owned cooperative in the United States. Founded in 1946, the cooperative comprises 50 members who today independently own and operate 343 supermarkets under the ShopRite, The Fresh Grocer, Price Rite and Dearborn Market banners in New Jersey, New York, Connecticut, Pennsylvania, Maryland, Delaware, Massachusetts, Rhode Island and Virginia. Together with its member companies, Wakefern employs more than 70,000 people, and is one of the largest employers in New Jersey. For more information, please visit www.wakefern.comdisclaimer icon
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by admin

September is ‪‎#National‬ ‪#‎Foodsafety‬ ‪‎#Education‬ month #NFSM. Today’s lesson: What is Clostridium perfringens gastroenteritis (Clostridium perfringens bacteria)?

Clostridium perfringens gastroenteritis is an illness caused by the Clostridium perfringens bacteria. It is a spore-forming bacteria that is found in several environmental sources as well as in the intestines of humans and animals. It is commonly found on raw meat and poultry, and prefers to grow in conditions with very little or no oxygen, and can multiply very rapidly.  Some strains of the bacteria can produce a toxin in the intestine that causes illness. It is estimated that this bacteria causes over 1 million illness a year.

The symptoms of this illness are: diarrhea and abdominal cramps within 6 to 24 hours (typically 8-12). The illness usually begins  very suddenly and lasts for less than 24 hours.  Persons infected usually do not have a fever or vomiting. The illness is not able to be passed from one person to another.

The most common foods associated with this bacteria are: beef, poultry, gravies, and dried or pre-cooked foods.

Prevention methods for this illness include:

1. Cool and reheat foods correctly.
2. Hold food at the correct temperatures.
3. Control time and temperature.

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 is Botulism (Clostridium botulinum bacteria)?

by admin

September is #‪‎National‬ ‪#‎Foodsafety‬ ‪‎Education‬ month #NFSM. Today’s lesson: What is Bacillus cereus gastroenteritis (Bacillus cereus bacteria)?

Bacillus cereus is a bacteria found in the soil that is spore-forming. When the bacteria senses danger, it forms into a spore that can make it resistant to cooking temperatures. It would then revert back to its bacteria form when conditions are more favorable for it. If allowed to grow, the bacteria can create two different toxins which in turn can cause two different types of illnesses.
The foods most commonly linked to this bacteria are:
Diarrhea illness: Cooked vegetables, meat products, and milk.
Vomiting illness: Cooked rice dishes, including fried rice and rice pudding
The most common symptoms:
Diarrhea illness: watery diarrhea with no vomiting
Vomiting illness: Nausea & vomiting
The main prevention method for this bacteria is to control time and temperature of your products. Other prevention methods include:
1. Cook Foods to minimum internal temperatures.
2. Hold food at the right temperatures.
3. cook food correctly.
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 is Clostridium perfringens gastroenteritis (Clostridium perfringens bacteria)?
by admin

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

Norovirus gastroenteritis is the illness caused by the virus known as Norovirus. Like Hepatitis A, it is commonly linked with ready-to-eat foods and contaminated water, and is passed from foodhandlers to food or equipment by hands that have feces on them.
While eating only a small amount of the Norovirus can make a person sick, this virus is also very contagious, with people becoming contagious within a few hours after eating it. The virus is often still found in the feces of individuals for days after symptoms have ended.
This virus is most commonly linked to ready-to-eat foods, contaminated water, and shellfish from contaminated water. The most common symptoms of this illness are: Vomiting, diarrhea, nausea, and abdominal cramps.
In addition to maintaining proper person hygiene, other prevention methods include:
1. Keep employees with diarrhea and vomiting out of the operation.
2. Keep employees who have been diagnosed with Norovirus out of the operation.
3. Wash hands.
4. Minimize bare-hand contact with ready-to-eat foods.
5. Purchase shellfish from approved, reputable suppliers.
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 is Bacillus cereus gastroenteritis (Bacillus cereus bacteria)?
by admin

September is #National #Foodsafety Month #NFSM. Follow this blog for great lessons on #foodsafety.

This year’s theme for National Food Safety Month is “The Culture of Food Safety”!
I will give lessons exploring the causes of food borne illness.
I will also provide lessons in all areas of food safety.
Don’t forget to join the conversation on social media by using #NFSM and #foodsafetyculture.
From ServSafe: National Food Safety Month was created in 1994 to heighten the awareness of food safety education. Each year, we feature a new theme and create free training activities and posters for the restaurant and foodservice industry to help reinforce proper food safety practices and procedures.