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

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

Tomorrow’s Lesson: Proper thawing of frozen foods.

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

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

5. Avoid using unpasteurized dairy products.

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

by admin

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

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

September 12, 2017

Contact

Consumers

 516-292-2090

 

Announcement

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

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

Tomorrow’s Lesson: What is Listeria monocytogenes?

by admin

New #foodsafety #recall #undeclared #milk #soy #egg #allergen in American & Caraway Rye Breads from Coborn’s

Coborn’s, Inc.’s Issues Recall of American Rye Bread and Caraway Rye Bread Due To Undeclared Allergens

September 9, 2017

Contact

Consumers

 1-844-700-6673

 

Announcement

View Product Photos
Coborn’s, Inc. is recalling packages of its American Rye Bread and Caraway Bread, which contain undeclared allergens (milk, soy and egg) as a result of an update to the ingredient profile from the manufacturer of the base. People who have an allergy or severe sensitivity to Milk, Soy, and/or Eggs run the risk of serious or life-threatening allergic reaction if they consume these products.
The recalled products were distributed and sold at Coborn’s and Cash Wise Stores in Minnesota, North Dakota and South Dakota; Marketplace Foods stores in Western Wisconsin; and CobornsDelivers in the Twin Cities Metro area. The UPCs for the products are as follows:
Product
UPC
American Rye
7-33147-20150-3
Caraway Rye
7-33147-20155-8
Guests who are allergic to soy, milk and/or egg should destroy this product or return it to the store where it was purchased for a full refund. This impacts items with an expiration date of September 7 or earlier. Guests who have stored this product in a freezer from a previous purchase are encouraged to follow these same procedures.
No illnesses have been reported to date in connection with this issue. Guests with questions may call 1-844-700-6673 between the hours of 8:00am-11:00pm Monday-Saturday and 9:30am-11:00pm on Sundays.
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New #foodsafety #recall #undeclared #milk #allergen in San Francisco Seafood Salad Made with Greek Yogurt

Simply Fresh Foods, Inc. Issues Allergy Alert on Undeclared Milk in Single Serve Cups of San Francisco Seafood Salad Made with Greek Yogurt

September 8, 2017

Contact

Consumers

 1-855-207-2758

Media

Dale Jabour
 1-800-807-7335

Announcement

View Product Photos
Simply Fresh Foods, Inc. of Buena Park, CA is recalling 272 cases of one specific lot of its 4-4 ounce packages of “San Francisco Seafood Salad Made with Greek Yogurt” bearing a UPC bar code of 47502 19701 because the individual cups inside the carton may be mislabeled as Seafood Salad with Real Mayonnaise and does not declare “milk”. The outer carton is correct and has the correct ingredient statement which declares “milk”. People who have allergies to milk run the risk of serious or life-threatening allergic reaction if they consume this product.
The recalled product was distributed through retail stores in Arizona, Utah, Washington, Oregon, Indiana, and Georgia.
The product comes in a 4 pack of 4 ounce single serve cups, the outer carton has the Use By date code 10/15/17 B10 on the back of the carton. The Use by date of 10/15/17 B10 is also printed on the side of the individual cups.
Carton: UPC 47502 19701 San Francisco Seafood Salad with Greek Yogurt
4 – 4 oz. (113 g) cups – Net Wt. 16 oz. (1 LB) 454 g
Single Serve Cup: UPC 47502 19001 San Francisco Seafood Salad with Real Mayonnaise Net Wt. 4 oz.
No illnesses have been reported to date in connection with this problem.
The recall was initiated as a result of a consumer inquiry into a label inconsistency; the cups within the 4-pack sleeve were labeled as Seafood Salad made with Real Mayonnaise while the outer carton was Seafood Salad with Greek Yogurt.
This product may be safely consumed by individuals who are not allergic to milk and have no other concern with milk.
Consumers who have purchased 4 – 4 oz. (16 oz.) packages of “Seafood Salad made with Greek Yogurt with Use By date 10/15/17 B10” may return them to the place of purchase for a
full refund or discard the product. Consumers with questions may contact the company at 1- 855-207-2758 Monday through Friday 8:00 am – 5:00 pm Eastern Time.
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New #foodsafety #recall #undeclared #soy #allergen in 123 lbs of meatball products from Northside Noodle Company

Northside Noodle Company Recalls Meatball Products Due To Misbranding and Undeclared Allergens

Class I Recall100-2017
Health Risk: HighSep 8, 2017
Distribution List PDF
En Español
Congressional and Public Affairs
Sarah R. Lichtman 
(202) 720-9113
Press@fsis.usda.gov 
WASHINGTON, Sept. 8, 2017 – Northside Noodle Company, an Iron Mountain, Mich., establishment, is recalling approximately 123 pounds of meatball products due to misbranding and undeclared allergens, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. The product contains soy, a known allergen, which is not declared on the product label.
The frozen pork and beef meatball mix items were produced on June 6, 2017, June 27, 2017 and Aug. 2, 2017. The following products are subject to recall: [View Label]
  • 1-lb. polystyrene foam packages containing “Ragazzo’s ITALIAN STYLE MEATBALL MIX,” with lot codes 2008, 2024 and 2044.
The products subject to recall bear establishment number “EST. M10062” inside the USDA mark of inspection. These items were shipped to a retail location in Michigan.
The problem was discovered during routine label verification checks.
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.
Consumers and members of the media with questions about the recall can contact Mark Pugh, President, Northside Noodle Company at (906) 779-2181.
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September is ‪#‎National‬ ‪#‎Foodsafety‬ ‪#‎Education‬ month #NFSM. Today’s Lesson: What is the difference between Non-O157 and E.coli O157

I posted a recall of some ground beef that was possibly contaminated with “NON-O157” E.coli. I was asked the question; “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: Understanding the Temperature Danger Zone

by admin

September is ‪#‎National‬ ‪#‎Foodsafety‬ ‪#‎Education‬ month #NFSM. Today’s lesson: When should you wash your hands?

Lets start by making sure that you are washing your hands properly to keep from spreading germs.
First, WHEN should you wash your hands:
1. Before, during, and after preparing food
2. Before eating food
3. Before and after caring for someone who is sick
4. Before and after treating a cut or wound
5. After using the toilet
6. After changing diapers or cleaning up a child who has used the toilet
7. After blowing your nose, coughing, or sneezing
8. After touching an animal, animal feed, or animal waste
9. After handling pet food or pet treats
10. After touching garbage
Then HOW should you wash your hands:
1. Wet your hands with clean, running water (warm or cold), turn off the tap, and apply soap.
2. Lather your hands by rubbing them together with the soap. Be sure to lather the backs of your hands, between your fingers, and under your nails.
3. Scrub your hands for at least 20 seconds. Need a timer? Hum the “Happy Birthday” song from beginning to end twice.
4. Rinse your hands well under clean, running water.
5. Dry your hands using a clean towel or air dry them.
WHAT should you do if you don’t have soap and clean, running water?
Washing hands with soap and water is the best way to reduce the number of germs on them in most situations. If soap and water are not available, use an alcohol-based hand sanitizer that contains at least 60% alcohol. Alcohol-based hand sanitizers can quickly reduce the number of germs on hands in some situations, but sanitizers do not eliminate all types of germs.
This information was obtained from the CDC website at:http://www.cdc.gov/handwashing/when-how-handwashing.html

Tomorrow’s Lesson: What is the difference between Non-O157 and E.coli O157

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?