by admin

New #foodsafety #recall possible #botulism #contamination of Death Wish Coffee Co. Nitro Cold Brew Cans

Death Wish Coffee Co. Announces Recall of Nitro Cold Brew Cans From Retailers, Online Sales

September 19, 2017

Contact

Consumers

 recall@deathwishCoffee.com
 1-844-303-2290

Media

Joe Bonilla 
 pr@deathwishcoffee.com
joe@relentlessaware.com
 518-813-4905

Announcement

View Product Photos
Death Wish Coffee Co. (“Death Wish”), the Round Lake, N.Y.-based Coffee producer known for producing the ‘World’s Strongest Coffee’, has initiated a recall its 11-oz Death Wish Nitro Cold Brew cans.
Death Wish in conjunction with an outside Process Authority has determined that the current process could lead to the growth and production of the deadly toxin, botulin, in low acid foods commercialized in reduced oxygen packaging.
Botulism, a potentially fatal form of food poisoning, can cause the following symptoms: general weakness, dizziness, double-vision and trouble with speaking or swallowing. Diffculty in breathing, weakness of other muscles, abdominal distention and constipation may also be common symptoms. People experiencing these problems should seek immediate medical attention.
“Our customers’ safety is of paramount importance and Death Wish Coffee is taking this significant, proactive step to ensure that the highest quality, safest, and of course, strongest Coffee products we produce are of industry-exceeding standards – thus we are taking this measure of recalling all Death Wish Nitro cans from shelves,” founder/owner of Death Wish Coffee Co., Mike Brown says. “We have also gone a step further, to make sure that everyone who purchased the product on deathwishcoffee.com will receive a full refund within 60 days. We apologize for the inconvenience this may cause our customers and our retail partners, but we believe this is the right precautionary measure to take.”
Death Wish is halting production of Nitro Cold Brew until an additional step in the manufacturing process is implemented.
Death Wish Nitro cans have been removed from the company’s online store, in addition to it has been pulled from shelves at Price Chopper/Market 32, Healthy Living Market & Café, and independent retailers at the behest of Death Wish Coffee.
No illnesses have been reported to date. Consumers who have purchased Death Wish Nitro should not consume it and can either dispose of it or return the product to the location with proof of purchase for a full refund.
Additional company information can be found online at DeathWishCoffee.com/Recall, on Facebook (fb.com/DeathWishCoffee), on Twitter (@DeathWishCoffee), and on Instagram (@DeathWishCoffee).
For press inquires please contact pr@deathwishcoffee.com
For all other inquires please contact recall@deathwishCoffee.com or call toll free 1-844-303-2290 Monday through Friday from 8am-5pm EST.
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by admin

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

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

September is ‪#‎National‬ ‪#‎Foodsafety‬ ‪#‎Education‬ month #NFSM. Today’s lesson: Proper cooking temperature endpoints for food safety.

When it comes to cooking food safely, there are several factors to take into consideration. First, what type of item is being cooked, how is it being served, what is the flavor profile I am wishing to impart to my guests…the list can go on. Suffice to say, food service establishments are required to adhere to certain temperature requirements when cooking foods for the public.

Depending on the regulations for the area in which the food is being prepared, the temperature danger zone is either set at a high temperature of either 135 degrees F (57C) or 140 degrees F (60C) (Illinois is 135, Minnesota is 140, as an example). This sets the absolute minimum that food can be held at for service. If the food item drops below this temperature, it must be reheated (per proper reheating standards) up to 165 degrees F, if you wish to continue serving the product; however, that will be a topic for a later date.

For the minimum internal cooking temperature of most items, the temperature is fairly straightforward. These are:

Poultry (whole or ground: duck, turkey, or chicken): 165 degrees F (74C) for 15 seconds.

Stuffing and stuffed meat, fish, poultry, and pasta: 165 degrees for 15 seconds. This means that the stuffing and the meat that was stuffed both must have the temperature checked and both must register 165 degrees F (74C) for 15 seconds.

Items that are considered Temperature Controlled for Safety (TCS) foods that are cooked in a Microwave, whether it be eggs, poultry, fish, and meat: 165 degrees F (74C).

Ground Meat (beef, pork, and other meats): 155 degrees F (68C) for 15 seconds

Injected meats (including brined ham and flavor injected roasts) 155 degrees F (68C) for 15 seconds.

Pork, beef, veal, & Lamb:
          Steaks & Chops: 145 degrees F (63C) for 15 seconds
          Roasts: 145 degrees F (63C) for 4 minutes; this means the temperature must be checked and it must hold at or above 145 for four minutes.

Seafood (including fish, shellfish, and crustaceans): 145 degrees F (63C) for 15 seconds.

Shell eggs for immediate service: 145 degrees F (63C) for 15 seconds.

Commercially processed, ready-to-eat food: (hot held for service): 135 degrees F (57C). Examples include cheese sticks, deep fried vegetables, etc.

While the above mentioned temperatures are the requirements for the different food items, there are also “alternative” minimum internal cooking temperatures that can be utilized for certain food items.

For example, beef and pork roasts have an alternate cooking endpoint that allows for slow roasting of the product. The following temperatures and time periods represent the minimum internal temperatures and the amount of time that the item must maintain at or above that temperature to be considered safe for human consumption.

130 F (54C) – 112 minutes
131 F (55C) – 89 minutes
133 F (56C) – 56 minutes
135 F (57C) – 36 minutes
136 F (58C) – 28 minutes
138 F (59C) – 18 minutes
140 F (60C) – 12 minutes
142 F (61C) – 8 minutes
144 F (62C) – 5 minutes
145 F (63C) – 4 minutes

Additionally, there are alternative minimum internal temperatures for ground and injected meats. This is the best way to ensure that your hamburger is safe and can still enjoy it when cooked medium rare. These times and temperatures are:

145 F (63C) – 3 minutes
150 F (66C) – 1 minute
155 F (68C) – 15 seconds
158 F (70C) – < 1 second

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 foodborne contaminants need to grow.

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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