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September is National #Foodsafety Education month #NFSM. 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.
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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 contamination’s. 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 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.
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New #foodsafety #recall #undeclared #soy & #milk #allergen in Shearer’s No Salt Added Kettle Cooked Potato Chips

Shearer’s Foods, LLC Issues Allergy Alert On Undeclared Soy And Milk In No Salt Added Kettle Cooked Potato Chips

September 9, 2016

Contact

Consumers

Shearer’s Consumer Affairs Department 
1-800-428-6843

Announcement

Shearer’s Foods, LLC of Massillon, OH is recalling Meijer brand 8.5 ounce packages of No Salt Added Kettle Cooked Potato Chips because they may contain undeclared soy and milk. People who have allergies to soy and/or milk run the risk of serious or life-threatening allergic reaction if they consume these products.
The recalled No Salt Added Kettle Cooked Potato Chips were distributed to Meijer stores throughout the Midwest from August 10, 2016 until September 8, 2016.
The product comes in an 8.5 ounce bag marked the UPC # 719283595577 and with an expiration date on the package of OCT 31 2016. A total of 280 cases were affected. All 280 cases of the recalled No Salt Added Kettle Cooked Potato Chips were distributed to Meijer stores.
No illnesses have been reported to date in connection with this problem.
The recall was initiated after a consumer discovered that there were Salt & Pepper Potato Chips (which contain soy and milk) in a package labeled as No Salt Added Potato Chips, which did not reveal the presence of these allergens. Subsequent investigation revealed we inadvertently added a small quantity of the Salt and Pepper potato chips into the No Salt Added packages.
Customers who purchased the recalled product from Meijer’s may dispose of it or return the product to its place of purchase for a full refund. Consumers with questions may contact Shearer’s Consumer Affairs Department toll free at 1-800-428-6843 Monday through Friday, between 9:00 a.m. and 4:00 p.m. Eastern time.
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New #foodsafety #recall possible #metal shavings in Publix Apple Coffee Cakes

Publix Recalls Apple Coffee Cakes (Foreign Matter-Metal)

September 8, 2016

Contact

Consumers

 1-800-242-1227 or
 1-888-SAFEFOOD (1-888-723-3366)

Announcement

LAKELAND, Fla. – Publix Super Markets is issuing a voluntary recall for Apple Coffee Cakes due to the possible presence of small metal shavings.
The Apple Coffee Cakes were sold at Publix bakery departments in Georgia, South Carolina, Alabama, Tennessee, North Carolina and the following counties in Florida: Alachua, Charlotte, Citrus, Collier, DeSoto, Hernando, Highlands, Hillsborough, Lee, Manatee, Marion, Pasco, Pinellas, Polk and Sarasota.
The product has a UPC of 002-19562-00000 and includes all date codes.
“As part of our commitment to food safety, potentially impacted product has been removed from store shelves,” said Maria Brous, Publix media and community relations director. “To date, there have been no reported cases of illness or injury. Consumers who have purchased the product in question may return the product to their local store for a full refund.
Publix customers with additional questions may call our Customer Care department at 1-800-242-1227 or contact us by visiting our website at www.publix.com. Customers can also contact the US Food and Drug Administration at 1-888-SAFEFOOD (1-888-723-3366).”
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New #foodsafety #recall #undeclared #wheat #allergen in 32,928 lbs of pork rind products

Savory Foods Recalls Pork Rinds Due To Misbranding and Undeclared Allergen

Class II Recall080-2016
Health Risk: LowSep 10, 2016
En Español
Congressional and Public Affairs 
Nina Anand
(202) 720-9113
Press@fsis.usda.gov
WASHINGTON, Sept. 10, 2016 – Savory Foods, a Portsmouth, OH establishment, is recalling approximately 32,928 pounds of pork rind 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 wheat, a known allergen which is not declared on the product label. 
The Hot and Spicy Pork Rind items were produced from August 11, 2015 to August 31, 2016. The following products are subject to recall: [View Labels (PDF Only)]
  • 3.5-oz. PLASTIC BAGS containing pieces of “UTZ HOT AND SPICY PORK RINDS CHICHARRONES” with use by codes of 2475 NOV 28/15 to 2475 DEC 9/16:
The products subject to recall bear establishment number “EST. 1001” printed by the USE BY DATE in the upper right hand side of the bag. These items were shipped to  a distribution center in Pennsylvania.
The problem was discovered by FSIS personnel during a routine label review.
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. Consumers with questions about the recall can contact Arturo C. Gutierrez de Velasco, VP of Operations, (773)-402-8267. Media with questions about the recall can contact Craig Leese, CFO, (773)-321-6936.
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New #foodsafety #recall of 662,049 lbs of meat & poultry products due to insanitary conditions

MIH Marketing and Sales Recalls Meat and Poultry Products Due To Insanitary Conditions

Class I Recall079-2016
Health Risk: HighSep 10, 2016
En Español
Congressional and Public Affairs
Nina Anand
(202) 720-9113
Press@fsis.usda.gov
WASHINGTON, Sept. 10, 2016 – MIH Marketing and Sales, a Beebe, AR. establishment, is recalling approximately 662,049 pounds of various meat and poultry products that were stored under insanitary conditions, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The raw chicken breast fillet, chicken thigh, chicken drum, chicken wing, and chicken tender items were produced by various federal establishments and sold at 17 retail stores located in Arkansas between April 10, 2016 and September 10, 2016. These products were in clear packages weighting approximately 5 pounds each.
Products were sold at the following locations:
  • Edwards Food Giant #19 Forrest City, AR;
  • Edwards Cash Saver #3473 Little Rock, AR;
  • Edwards Food Giant #37 Marianna, AR;
  • Edwards Good Giant #3474 Little Rock, AR;
  • Edwards Food Giant #1710 Harrisburg, AR;
  • Edwards Food Giant #3475 Little Rock, AR;
  • Edwards Food Giant #3444 Bryant, AR;
  • Edwards Cash Saver #3476; Edwards Cash Saver #3442 and Edwards Food Giant #3477;
  • Knight’s Super Foods, Beebe AR;
  • Knight’s Super Foods, Babot, AR.
In addition, various retail meat and poultry products sold at Chicken City Retail stores are being recalled.  These products are in clear retail bags with a sales sticker that include the Sell-By Date between October 30, 2016 and March 19, 2017. The Chicken City Retail Stores that are recalling all meat and poultry products are located in Whitehall, AR; Jonesboro, AR; Conway, AR; Searcy, AR Marion, AR; North Little Rock, AR and Brinkley, AR.
The problem was discovered while the FSIS Office of Investigation, Enforcement and Audits (OIEA) was conducting routine food defense surveillance activities. The FSIS OIEA investigator discovered that the product was being stored under insanitary conditions, including rodent activity, in the storage areas of the property. FSIS and the establishment detained the remaining product. The items subsequently tested positive for alkaline phosphatase, demonstrating evidence of possible fecal matter.
There have been no confirmed reports of adverse reactions due to consumption of these products. FSIS has received no additional reports of injury or illness from 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(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.
Consumers and media with questions about the recall can contact John Hilger, Owner of MIH Marketing and Sales, at (501) -278-7041.
by admin

New #foodsafety #recall possible #ecoli #contaminatino of 35 lbs of Ground Beef products

Paradise Valley Market, Inc. (Carnival Supermarket) Recalls Ground Beef Products due To Possible E. Coli O157:H7 Adulteration

Class I Recall077-2016
Health Risk: HighSep 8, 2016
Congressional and Public Affairs
Jeremy J. Emmert
(202) 720-9113
Press@fsis.usda.gov
WASHINGTON, Sept. 8, 2016 – The Paradise Valley Market, Inc. (Carnival Supermarket), located at 870 3rd Avenue, Chula Vista, Calif., is voluntarily recalling approximately 35 pounds of ground beef products that may be adulterated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The lean and extra lean ground beef was produced and sold only on Sept. 1, 2016. The following products are subject to recall:
  • 20-lbs. of 15% lean ground beef product. The product would have been packaged to order and sold at the Carnival Supermarket meat counter in reddish plastic bags with a tied knot at the top.
  • 15-lbs. of 7% extra lean ground beef product. The product would have been packaged to order and sold at the Carnival Supermarket meat counter in reddish plastic bags with a tied knot at the top.
The problem was discovered when FSIS received notification that a product sample collected at the firm  tested positive for E. coliO157:H7. There have been no confirmed reports of illness or adverse reactions due to consumption of these products.
E. coli O157:H7 is a potentially deadly bacterium that can cause dehydration, bloody diarrhea and abdominal cramps 2–8 days (3–4 days, on average) after exposure the organism. While most people recover within a week, some develop a type of kidney failure called hemolytic uremic syndrome (HUS). This condition can occur among persons of any age but is most common in children under 5-years old and older adults. It is marked by easy bruising, pallor, and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately.
FSIS and the company issued the voluntary recall over concerns 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.
FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume product that has been cooked to a temperature of 160° F. The only way to confirm that ground beef is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature, http://1.usa.gov/1cDxcDQ.
Media and consumers with questions regarding the recall can call Sandy Young, Vice President of J. Waltcher Communications, at (619) 296-7140.
by admin

New #foodsafety #recall possible nylon fragments in Whole Wheat Flour

Voluntary Recall of Whole Wheat Flour Product Due to Possible Foreign Matter

September 8, 2016

Contact

Consumers

Customer Service Center
 customerservice@chg.com
 1-800-847-5608

Announcement

View Product Photos
Denton, Texas – The Morrison Milling Company has initiated a recall of the following item:
Morrison’s Number Product Name Package Size Product UPC Product Lot Number
01100 The Baker’s Scoop HEB 100% Whole Wheat Flour Net Wt. 5 Lbs. (2.27Kg) 4122019322 Best By 021418 DIT 6236
Best By 021518 DIT 6237
due the possibility of the presence of soft nylon fragments of mesh resembling white hair, caused by a faulty screen at our production facility. Foodborne foreign objects, in some instances may cause injuries such as choking. The severity and type of injury a consumer might experience depends on the size and shape of the foreign object.
The problem was detected internally by our quality department during a routine production line check.
There have been no consumer complaints, illnesses or injuries reported to date associated with this incident. While no nylon “hairs” have been found in finished product at all, we are taking this voluntary action in an overabundance of caution.
The potentially affected products are distributed through retail HEB supermarkets which are located in the Southwestern region of the USA.
The potentially affected product consists of retail packages weighing 5 Lbs.
The code date information can be found on the top folded seal of the package.
The Morrison Milling Company is committed to providing high-quality products, and the safety and satisfaction of our consumers is the company’s utmost priority.
Consumers who have purchased the product with the above “Best By” dates before September 8, 2016 can return it to its place of purchase for a full refund. Consumers with questions may call our Customer Service Center at 1-800-847-5608 or by e-mail at customerservice@chg.com for more information. Our customer service desk will be staffed in person from 8am to 5pm CST Monday to Friday.
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New #foodsafety #recall possible #Botulism #contamination of six varieties of Island Soup Brand Products

Island Soups Company, Inc. Recalls Six Varieties of Island Soups Brand Products Because of Possible Contamination With Clostridium Botulinum

September 7, 2016

Contact

Consumers

Island Soups Company, Inc.
 (917) 991-6647

Announcement

View Product Photos
Island Soups Company, Inc. of Saint Albans, New York is recalling the following products because they have the potential to be contaminated with Clostridium botulinum, a bacterium which can cause life-threatening illness or death. Consumers are warned not to use these products.
GUNGO PEAS SOUP, NET WT. 16OZ
GUNGO PEAS SOUP NO MEAT, NET WT. 16OZ 
RED PEAS SOUP, NET WT. 16OZ 
RED PEAS SOUP NO MEAT, NET WT. 16OZ
MANNISH WATER, NET WT. 16OZ 
FISH SOUP, NET WT. 16OZ
All products are coded BEST BEFORE dates July 2015 through June 2018
Botulism, a potentially fatal form of food poisoning, can cause the following symptoms: general weakness, dizziness, double- vision, and trouble with speaking or swallowing. Difficulty in breathing, weakness of other muscles, abdominal distension and constipation may also be common symptoms. People experiencing these problems should seek immediate medical attention.
Products were distributed through internet website purchases.
The products are packaged in 16 oz. glass jars with white lids and a white plastic with brown lettering safety seal.
To date there have been no confirmed reports of illness and injury related to these products.
FDA inspection of the establishment reveals that the firm does not have valid process schedules or process documentation to ensure that these soups products have been sufficiently processed to prevent the growth of Clostridium botulinum.
Consumers should segregate and destroy any of the identified products.
Consumers with questions can call 917-991-6647, Monday through Friday, 8:30 am – 4:30 pm, EST
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by admin

September is National #Foodsafety 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/