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

by admin

September is #National #Foodsafety #Education month. Today’s lesson: Proper glove use in practicing food safety.

When I go to restaurants, I always look at what the employees are doing, especially if I can see the kitchen. For some places (fast food) it is easy, for others (sit down restaurants), it is a bit more difficult or impossible. I always wonder why restaurants don’t want their customers to see the food being prepared. Some may say it is because of trade secrets, others may say it is because they don’t want the employees to get nervous about people watching them. Personally, I think it may have more to do with possible health violations, but then, that may just be my expertise in food safety making me a bit paranoid on the subject.

I will admit that I go to fast food locations more than I should, being a chef and able to cook just about anything I want; however, sometimes I just want something quick and easy. I have begun to notice that a lot more of the fast food locations have started having their employees wear gloves when preparing the foods for service. In the case of food safety requirements, some locations require that the establishment either require gloves for handling foods that will not undergo any further cooking, or to have a strict handwashing schedule to ensure that the hands are continually cleaned. Seeing an employee that is wearing gloves, touch their face, hair, or dirty apron and then go immediately back to working with food, is not appropriate behavior weather the employees is wearing gloves or not.

For example, when I managed Burger King in Las Vegas, Nevada, we had a very specific requirement for handwashing, which allowed our employees to use bare hand contact with the food. We were required to have our employees wash their hands ever 30 minutes, and this was strictly adhered to at all locations. A timer would go off every 30 minutes as a reminder to wash your hands.

Those without strict handwashing procedures like ours were given the option to wear gloves when preparing food. If you have been to a Subway shop, you may have noticed, as I have, that the employees will wash their hands and then put on gloves to make sandwiches. Again, either way is allowable (check your location on the actual health codes regarding glove usage); however, you must use the gloves properly, otherwise it could be just as bad as not washing your hands. For today’s lesson, I will discuss the proper ways you use gloves to ensure that you are practicing proper food safety.

The main thing to remember when using gloves for food safety, is that they are NOT foolproof, and gloves are not a substitute for washing hands. As a customer, you should not automatically assume that because a person is wearing gloves while making your food, that they are using them correctly. In other words, don’t let gloves lead you into a false sense of security just because you see them being used.

When using gloves in food service, keep the following items in mind:

1. Gloves should be disposable: the gloves should be single use, never washed and reused

2. Have gloves for different tasks: Long gloves for mixing items such as coleslaw, short gloves for other tasks. You can even get color coded gloves such as red for meats, green for vegetables, etc.

3. Provide different glove sizes: you don’t want gloves that are too small or too large for your employees. Too large and they won’t stay on the hands, too small and they can rip & tear more easily.

4. Consider latex alternative gloves: in case an employee has a sensitivity to latex.

5. Focus on safety, durability, and cleanliness: gloves for food service should be labeled with the NSF international mark .

Food handlers should change their gloves whenever:

1. They become soiled or torn.
2. Before beginning a different task
3. At least every four hours during continual use, and more often when necessary.
4. After handling raw meat and before handling ready to eat foods.

When changing or getting a new pair of gloves, it is important to remember that your hands MUST be washed properly before putting on a new pair of gloves.

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 personal hygiene practices for food safety.

by admin

New #foodsafety #recall possible #salmonella contamination of stuffed Chicken products

FSIS Issues Public Health Alert For Stuffed Chicken Products Due To Possible Salmonella Contamination

Congressional and Public Affairs
Gabrielle N. Johnston
(202) 720-9113

WASHINGTON, September 17, 2015 – The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is alerting consumers that frozen, raw, stuffed and breaded chicken products produced by Aspen Foods, a division of Koch Poultry Company, a Chicago, Ill. establishment have been confirmed as having the same Salmonella Enteritidis outbreak strain which was part of a July 15, 2015 recall.

Following the July 15th recall, FSIS has been conducting intensified sampling at this establishment to ensure that the hazard responsible for the initial contamination has been controlled by Aspen Foods. Results from FSIS sampling revealed twelve positive results that match the outbreak strain of Salmonella Enteritidis to Aspen Foods products. Three illnesses were epidemiologically linked to the original recall on July 15, 2015. FSIS continues to work with public health partners including the Minnesota Departments of Health and Agriculture and the Centers for Disease Control and Prevention on this ongoing investigation.

FSIS is concerned about all frozen, raw, stuffed and breaded chicken products produced by Aspen Foods between July 30, 2015 and September 17, 2015. The twelve positive samples collected during FSIS’ intensified sampling efforts alerted FSIS to a systemic problem at the establishment. FSIS cannot have confidence in the safety of any products produced after July 30, 2015. In addition to issuing this Alert, FSIS has directed its personnel to detain products covered by this Alert that they find in commerce because the company has refused to recall the products.

The frozen, raw, stuffed and breaded chicken items may include the following brands and be labeled as “chicken cordon bleu,” “chicken Kiev” or “chicken broccoli and cheese” and bear the establishment number “P-1358” inside the USDA mark of inspection. These products were shipped to retail location and food service locations nationwide.

Acclaim
Antioch Farms
Buckley Farms
Centrella Signature
Chestnut Farms
Family Favorites
Kirkwood
Koch Foods
Market Day
Oven Cravers
Rose
Rosebud Farm
Roundy’s
Safeway Kitchens
Schwan’s
Shaner’s
Spartan
Sysco
These products were labeled with instructions identifying that the product was uncooked (raw) and included cooking instructions for preparation. As stated in the July 15, 2015 Recall Release, some case-patients reported following the cooking instructions on the label and using a food thermometer to confirm that the recommended temperature was achieved. Therefore, FSIS advises consumers not to eat these products. Special attention should be paid by the food service industry and food handlers. Using a food thermometer to properly cook these products will not protect the health of the consuming public.

Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. The most common symptoms of salmonellosis are diarrhea, abdominal cramps, and fever within 12 to 72 hours after exposure to the organism. The illness usually lasts 4 to 7 days. Most people recover without treatment. In some persons, however, the diarrhea may be so severe that the patient needs to be hospitalized. Older adults, infants, and persons with weakened immune systems are more likely to develop a severe illness. Individuals concerned about an illness should contact their health care 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 is concerned that some product may be in consumers’ freezers. Although the products included in this Alert may appear to be cooked, this product is in fact uncooked (raw) and should be handled carefully to avoid cross-contamination in the kitchen.

Consumers with food safety questions can “Ask Karen,” the FSIS virtual representative available 24 hours a day at AskKaren.gov or via smartphone at m.askkaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day. The online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at: http://www.fsis.usda.gov/reportproblem.

by admin

September is #National #Foodsafety #Education month. Today’s lesson: What foodborne contaminants need to grow.

Foodborne contaminants, also known as pathogens, need certain items in order to grow. In the foodservice industry, we are taught to use the acronym F.A.T.T.O.M. in order to remember these items. I will now break down the acronym and explain how each item works to help the pathogens survive.
1. Food: Like all organisms, the pathogenic microorganisms need food to survive. The food that they need are the food items that we are trying to protect from these microorganisms.
2. Acidity: Pathogens need a specific acidity level in order to grow. pathogens require a slightly acidic pH level of 4.6-7.5, while they thrive in conditions with a pH of 6.6-7.5.
3. Time: As listed in previous lessons, food items should not be allowed to remain in the temperature danger zone for more than 4 hours. This is the time portion.
4. Temperature: Pathogens grow best in the temperature danger zone (41 F to 135 F).
5. Oxygen: The majority of foodborne pathogens are aerobic, in that they need oxygen to survive and multiply. The microorganism Clostridium botulinum, the source of botulism, however, is anaerobic and does not require oxygen to grow and multiply.
6. Moisture: Water is essential for pathogens to grow. The less moisture available, the more difficult it is for the pathogens to survive. The water activity level of food (notated as the letter ‘a’ with a sub ‘w’) can range from 0.0 to 1.0, with water being 1.0.
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 glove use in practicing food safety.
by admin

New #dietary #supplement #drug #recall due to elevated levels of Lead & Mercury

Butala Emporium, Inc. Recalls Eleven Ayurvedic Dietary Supplements Because of Elevated Levels of Lead and Mercury

Contact:
Consumer:
Shaswat Butala
718-899-5590
FOR IMMEDIATE RELEASE — September 15, 2015 — Jackson Heights, NY — Butala Emporium, Inc of Jackson Heights, NY, is voluntarily recalling eleven Ayurvedic (dietary) supplements (listed below) because the products were found to contain elevated lead and mercury levels which may cause health problems to consumers, particularly infants, small children, pregnant women, and those with underlying kidney disorders if consumed.The concentration of lead exceeds the recommended daily lead exposure for children less than 6 years of age and women of childbearing age and would likely be injurious to health. If a child or a pregnant woman is exposed to lead for a protracted period of time (e.g., weeks to months) permanent damage to the central nervous system, learning disorders, developmental defects, and other long-term health problems can occur. The problems that might occur are dependent on the duration and degree of exposure.

The mercury levels in these products are high and exceed the weekly intake exposure and would likely be injurious to health. The elevated mercury levels in these products with short term use can cause kidney, stomach and intestinal (or gut) symptoms, while month-long use of these products could be potentially lethal. Mercury consumption at these levels can also cause psychiatric and personality disturbances, ataxia (or loss of coordination), visual loss, hearing loss, and other neurological conditions particularly exposed in utero. Butala is notifying individuals not to consume this product.

Baidyanath brand Saptamrit Lauh–Batch No. SPL-04, Expiry Date 4/2018
Baidyanath brand Rajahpravartini Bati–Batch No. RAJ-15 0 & 126, Expiry Date 1/2019 & 07/2016
Baidyanath brand Sarivadi Bati–Batch No. SRI-09, Expiry Date 04/2018
Baidyanath brand Shankh Bati–Batch No. SHN-02, Expiry Date 08/2018
Baidyanath brand Marichyadi Bati–Batch No. 200, Expiry Date 08/2017
Baidyanath brand Agnitundi Bati–Batch No. 018, Expiry Date 02/2016
Baidyanath brand Arogyavardhini Bati–Batch No. 018, Expiry Date 03/2017
Baidyanath brand Sarivadi Bati–Batch No. SARI-015, Expiry Date 01/2019
Baidyanath brand Brahmi Bati–Batch No. HGB-18, Expiry Date 03/2019, Batch Nos. 244 & 242, Expiry Date 03/2017 (products without Batch No. or Expiry Date are subject to this recall)
Baidyanath brand Gaisantak Bati–Batch No. GAI-09, Expiry Date 08/2018 and Batch No. 141, Expiry Date 10/2017
Baidyanath brand Chitrakadi Bati–Batch No. 193, Expiry Date 02/2018

The 80-count-capsules are packed in white, plastic bottles with green, yellow or orange labeling under the brand name “Baidyanath” made by Shree Baidyanath Ayurved Bhawan (P) Ltd. 1 Gupta Lane,  Kolkata, India and top cap sticker with imported by Butala Emporium

The product was distributed in NY through retail stores and to consumers as single unit purchases via the firms internet site within CA, CT, FL, HI, MA, NJ, OH, PA, VT, D.C. and PR).

No complaints or illnesses have been received to date.

The recall was initiated after it was discovered that the products contain high levels of lead and mercury based on NYC Department of Health laboratory and U.S. Food and Drug Administrating testing.

Pregnant women and patients with underlying kidney problems who may have consumed any of the above products should consult with their physician or health care provider.  For more information, consumers should contact their local poisoning prevention program or local public health department.

Consumers who have purchased these products are urged not to consume the product and should return them to the place of purchase for a full refund.  Consumers with questions may contact the company at 1-718-899-5590, Monday – Friday, 9 am – 5 pm ET or email butala1@aol.com.

Adverse reactions or quality problems experienced with the use of this product 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