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I have a Doctorate in Hospitality and Tourism Management from Purdue University. My research interests include: Foodservice Sanitation Consumer behavior in response to foodservice sanitation issues Employee behavior in foodservice establishments Hospitality workplace public health Hand-washing research Festival Cook-off research LGBTQ issues in hospitality & Tourism If you would like to know more information, just ask, I am NOT shy, and will answer each question truthfully.
by admin

September is ‪#‎National‬ ‪#‎Foodsafety‬ ‪#‎Education‬ month #NFSM. Today’s lesson: Hepatitis A as a foodborne Illness.

Hepatitis A is a virus that is found in the feces of infected individuals. It can contaminate many types of food in addition to water, and is commonly linked with ready-to-eat foods; however, it has also been linked to shellfish that has been contaminated by sewage.

The virus is primarily transmitted to food when an infected foodhandler touches food or equipment with fingers that have feces on them. While eating only a small amount of the virus can make a person sick, the symptoms may not show for weeks even though the person can be very infections. Cooking DOES NOT destroy Hepatitis A.

The most common symptoms of Hepatitis A are: fever, general weakness, nausea, abdominal pain, and jaundice (appears later).

Aside from the most important prevention measure (practicing good person hygiene), other prevention methods include:

1. Keep employees who have jaundice out of the operation.

2. Keep employees who have been diagnosed with Hepatitis A out of the operation.

3. Wash Hands.

4. Minimize bare-hand contact with ready-to-eat food.

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: When should you wash your hands?

by admin

September is #National #Foodsafety #Education month #NFSM. Todays Lesson: “What is the difference between Non-O157 and E.coli O157”?

First, it should be pointed out that Escherichia coli (E.coli) is a bacteria that normally lives in the intestines of both people and animals. In all actuality, most forms of E.coli are harmless and are considered an important part of the human intestinal tract. The other types of E.coli are considered pathogenic, meaning they can cause illness.

The most popular form of pathogenic E.coli, as most commonly heard about in news reports are the “Shiga toxin-producing E.coli” or STEC (these can also be referred to as Verocytotoxin-producing E.coli (VTEC) or Enterohemorrhagic E.coli (EHEC). The most common of these types of E.coli is the E.coli O157:H7.

E.coli O157 was first identified as a pathogen in 1982. Unfortunately, non-O157 E.coli are not nearly as well understood, partially because foodborne illness outbreaks are rarely reported or identified. Even though these non-O157 forms are less well known, it is still extremely important to follow proper food safety procedures to minimize the chances of exposure to these pathogens, as some of the non-O157 groups can cause the most severe manifestations of STEC illnesses.

More information on E.coli can be found at the CDC:http://www.cdc.gov/ecoli/general/

Tomorrows lesson: How is ‘Hepatitis A’ a foodborne illness?

by admin

September is ‪National‬ ‪#‎Foodsafety‬ ‪‎Education‬ month #NFSM. 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 is the difference between Non-O157 and E.coli O157”?

by admin

New #foodsafety #recall undeclared #sesameseed in 371 lbs of raw chorizo sausage product

New York Style Sausage Co., a Sunnyvale, Calif. establishment, is recalling approximately 371 pounds of raw chorizo sausage products due to misbranding,

New York Style Sausage Co. Recalls Raw Chorizo Sausage Products due to Misbranding and an Undeclared Ingredient

Class II Recall 077-2018
Health Risk: Low
Sep 5, 2018
Congressional and Public Affairs

Adam Ghering
(202) 720-9113
Press@fsis.usda.gov

WASHINGTON, Sept. 5, 2018 – New York Style Sausage Co., a Sunnyvale, Calif. establishment, is recalling approximately 371 pounds of raw chorizo sausage products due to misbranding, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. The product contains sesame seed, which is not declared on the product label.

The raw, Salvadoran chorizo sausage items were produced on June 8, 2018. The following products are subject to recall: [View Labels (PDF only)]

  • 8-oz. cardboard packages containing “Artesana Specialty Sausages CHORIZO SALVADORAN RECIPE ALL NATURAL.” The product is labeled “Keep refrigerated or frozen” and does not bear a use by or sell by date.

The products subject to recall bear establishment number “EST. 9027” inside the USDA mark of inspection. These items were sold at farmers markets in California.

The problem was discovered by FSIS during routine inspection label verification activities.

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.

FSIS is concerned that some product may be in consumers’ freezers or refrigerators. 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 that recalling firms are notifying their customers of the recall and that actions are being taken to make certain that the product is no longer available to consumers.

Consumers and members of the media with questions about the recall can contact Pasquale Bitonti, vice president of New York Sausage Co., at (408) 745-7675.

by admin

New #foodsafety #recall possible #metal #contamination in 438,960 lbs of frozen, fully cooked chicken products

Wayne Farms, LLC, a Decatur, Ala. establishment, is recalling approximately 438,960 pounds of frozen, fully cooked chicken products that may be contaminated with extraneous materials, specifically metal pieces.

Wayne Farms, LLC Recalls Fully Cooked Chicken Products due to Possible Foreign Matter Contamination

Class I Recall 076-2018
Health Risk: High
Sep 5, 2018
Congressional and Public Affairs

Adam Ghering
(202) 720-9113
Press@fsis.usda.gov

WASHINGTON, Sept. 5, 2018 – Wayne Farms, LLC, a Decatur, Ala. establishment, is recalling approximately 438,960 pounds of frozen, fully cooked chicken products that may be contaminated with extraneous materials, specifically metal pieces, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The frozen, ready-to-eat, fully cooked chicken products were produced on various dates from July 4 through July 17, 2018. The following products that are subject to recall can be found here. [View Labels (PDF only)]

The products subject to recall bear establishment number “P-20214” inside the USDA mark of inspection. These items were shipped to distributors, restaurants and further processing locations nationwide.

The problem was discovered after the firm received a customer complaint on July 27, 2018. The firm investigated to determine the nature of the foreign material complaint and notified FSIS of the findings on Sept. 4, 2018.

There have been no confirmed reports of adverse reactions or injury due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.

FSIS is concerned that some product may be in consumers’ refrigerators or freezers. 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(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.

Consumers and members of the media with questions about the recall can contact Alan Sterling, Wayne Farms LLC, at (678) 450-3092.

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 undeclared #treenut #allergen in 242 lbs of fully cooked chicken salad product

Caito Foods, LLC., an Indianapolis, Ind. establishment, is recalling approximately 242 pounds of fully cooked chicken salad product due to misbranding and an undeclared allergen.

Caito Foods, LLC Recalls Chicken Salad Products due to Misbranding and an Undeclared Allergen

Class I Recall 075-2018
Health Risk: High
Sep 5, 2018
Congressional and Public Affairs

Adam Ghering
(202) 720-9113
Press@fsis.usda.gov

WASHINGTON, Sept. 5, 2018 – Caito Foods, LLC., an Indianapolis, Ind. establishment, is recalling approximately 242 pounds of fully cooked chicken salad product due to misbranding and an undeclared allergen, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. The products contain tree nuts (walnut), a known allergen, which is not declared on the product label.

The ready-to-eat, fully cooked, not shelf stable chicken salad products were produced on August 31, 2018. The following products are subject to recall:  [View Label (PDF only)]

  • 15-oz. plastic clamshell packages containing “Derby City Chicken Salad WITHOUT Walnuts” with lot code “GHMW 243 03” and “Sell By: 09/04/18” on the label.

The products subject to recall bear establishment number “P-39985” inside the USDA mark of inspection. These items were shipped to retail locations in Illinois, Indiana, Kentucky and Ohio.

The problem was discovered after the firm received a consumer complaint.

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.

FSIS is concerned that some product may be in consumers’ refrigerators. 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 that recalling firms are notifying their customers of the recall and that actions are being 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 with questions about the recall can call the distributor’s consumer line at (888) 449-9386. Members of the media with questions about the recall can contact Meredith Gremel, vice president of corporate affairs and communications, Caito Foods, LLC, at (616) 878-2830.

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 of 2,334 lbs of frozen, raw beef dumpling products produced without inspection

Bahar LLC., a Clifton, N.J. establishment, is recalling approximately 2,344 pounds of frozen, raw beef dumplings products that were produced without the benefit of federal inspection

Bahar LLC Recalls Frozen, Raw Beef Dumpling Products Produced without Benefit of Inspection

Class I Recall
074-2018
Health Risk: High
Sep 4, 2018
Congressional and Public Affairs

Adam Ghering
(202) 720-9113
Press@fsis.usda.gov

WASHINGTON, Sept. 4, 2018 – Bahar LLC., a Clifton, N.J. establishment, is recalling approximately 2,344 pounds of frozen, raw beef dumplings products that were produced without the benefit of federal inspection, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The frozen, raw beef dumpling items were produced from May 2, 2018 to August 29, 2018. The following products are subject to recall: [View Labels (PDF only)]

  • Various weight sealed plastic packages containing “Bahar MANTI Gourmet Mediterranean Brand Beef Dumplings” and “EXP. DATE” of 05/20/19 through 08/29/19.
  • 1-lb. square plastic sealed packages containing “Bahar MANTI Gourmet Mediterranean Brand Beef Dumplings” and “EXP. DATE” of 05/20/19 through 08/29/19.

The products subject to recall bear establishment number “EST. 51290” inside the USDA mark of inspection. These items were shipped to distributor and retail locations in New Jersey.

The problem was discovered by FSIS during a review at the establishment.

There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about a reaction should contact a healthcare provider.

FSIS is concerned that some product may be frozen and in consumers’ freezers. 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(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.

Consumers and members of the media with questions about the recall can contact Berk Berkman, Bahar LLC, at (862) 571-7890.

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)?