FoodHACCP Newsletter
05/05 2014 ISSUE:598


Where does worrying about food safety in fresh produce end for the grower?
Source : http://msue.anr.msu.edu/news/where_does_worrying_about_food_safety_in_fresh_produce_end_for_the_grower
By Phil Tocco, Michigan State University Extension (May 5, 2014)
Most growers worry a lot about the safety of the food they grow and where their responsibility lies. This article aims to point out where the worry may not match up with the grower’s responsibility for food safety.
Fresh produce growers who are food safety certified often sweat over the integrity of their product all the way to the consumer. Though this is understandable, there are more clearly defined points where responsibility shifts to another party in the event of a recall. It is important to be aware of these points, even if to only sleep a little easier during the harvest season.
When a grower has direct control or custody over the produce, it is the grower’s responsibility to maintain the safety of the produce. Once the produce leaves the control or custody of the grower, the grower is not technically responsible any longer for maintaining the safety of the produce.
For instance, if a grower contracts an individual to transport produce from the field to a packing facility, then the grower no longer is responsible for the safety of the produce. If the grower owns the truck that does the transportation to the packing facility, then the grower is still responsible for the crop until it is received at the packing facility.
It is important to emphasize that just because a grower is not responsible for the produce after it leaves their care, due diligence must be taken if an imminent risk exists to contaminate the produce. If a truck pulls up to transport produce to a packing facility that hasn’t been washed or does not have a temperature log if it is necessary, the grower’s due diligence would dictate refusal of the truck, even though the safety of the produce would no longer be the responsibility of the grower. After all, if there is a problem with the safety of the product, it isn’t just the shipment or their business that suffers. The whole industry loses during a foods safety outbreak.
 If you would like more information on implementing good food safety practices in your operation, contact the Michigan State University Extension Agrifood Safety Work Group at gaps@msu.edu or 517-788-4292

Mangos from California with Listeria
Source : http://www.marlerblog.com/case-news/mangos-from-california-with-listeria/#.U2mRUE1Zrs1
By Bill Marler (May 5, 2014)
Pacific Organic Produce, San Francisco, CA is voluntarily recalling a limited number of cases of organic Tommy Atkins mangos (PLU numbers 94051 & 94959) that were sold under the Purity Organic brand between the dates of April 14, 2014 and May 2, 2014 due to a possible health risk from Listeria monocytogenes. No illnesses have been reported in association with the recall and no other mangos or products under the Purity Organic brand are being recalled.
The PLU number is printed in the middle of the PLU sticker on the fruit. The mangos were shipped to retailers and distributors in limited quantities within five (5) U.S. states (Arizona, California, Colorado, New Jersey and Texas).
No illnesses have been reported to date. However, the recall was issued as a precaution because a single sample in a FDA sample yielded a positive result for Listeria monocytogenes. Pacific Organic Produce is coordinating closely with regulatory officials and has contacted its customers to ensure that any remaining recalled products are removed. Listeria monocytogenes is an organism that can cause foodborne illness in a person who consumes a food item contaminated with it. Symptoms of infection may include fever, muscle aches and gastrointestinal symptoms such as nausea or diarrhea. The illness primarily impacts pregnant women and adults with weakened immune systems. Most healthy adults and children rarely become seriously ill.

Eggs from Colorado with Salmonella
Source : http://www.marlerblog.com/case-news/eggs-from-colorado-with-salmonella/#.U2mRc01Zrs1
By Bill Marler (May 5, 2014)
Sixdog Investments LLC of Wellington, CO, is voluntarily recalling some cases of their certified organic eggs sold under the Owl Canyon brand because of potential contamination with Salmonella.
The company’s voluntary field action was initiated because of routine testing results and not because of any illnesses to date from consumption.
Some of the eggs were distributed in Colorado and some may have gone to Idaho, Kansas, New Mexico and Utah. These were distributed through retail outlets.
The eggs are packed in dozen and half-dozen packages. The products in question will have a packing date of 93, 94, 97, or 98; an expiration date of “051814,” “051914,” “052214,” or “052314”; they will also include a location code of 1 or 3. All this information is on the package, located on a white sticker on the end of each carton.
The company is confident that any and all products sent out with any other packing codes or expiration dates are fully safe for consumption. No associated illnesses have been reported to date.
Routine testing, initiated by the firm, revealed that the finished products from certain barns could potentially contain the Salmonella bacteria. The company immediately ceased production in these areas and began taking action to rectify the situation.

 




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Colorado’s New Political Recipe For Marijuana-Infused Food May Take Time
Source : http://www.foodsafetynews.com/2014/05/colorados-marijuana-infused-food-manufacturers-slowing-calls-for-reform/#.U2mSEk1Zrs1
By Dan Flynn (May 2, 2014)
Suggestions are being made in Colorado for immediate drastic action over the sale of marijuana-infused food. However, it now seems that any changes in the regulation of so-called “edibles” will be slow and deliberate ones.
Possible push-back by the state’s new cash-infused marijuana industry may be why two bills dealing with edibles that quickly passed the Colorado House of Representatives are now hung up in the Senate. And the all-powerful Marijuana Enforcement Division in the Colorado Department of Revenue has geared up a working group in advance of its own eventual rule-making process.
That group met for the first time on Wednesday for almost four hours. Members heard suggestions for suspending all edible sales until dosage and serving size issues can be resolved and another proposal for immediately cutting serving-size dosages in half.
The call for suspending sales of edibles came from Erie Police Chief Marco Vasquez, who represents the Colorado Association of Police Chiefs on the working group. Health experts advanced cutting the serving-size dosage to 5 milligrams (mg) of THC, half of the current limit of 10 mg. They said it would go well with a public education campaign, especially for visitors to the state, that, with edibles, it is best to “start low and go slow.”
The dosage limit question may have legs beyond Colorado.
The chief’s call for suspending sales came at the same time that health experts on the panel suggested cutting the tetrahydrocannabinol (THC) limit per serving in half, a proposal that is unlikely to be embraced by Colorado’s all-cash marijuana industry. (Federal regulations prevent marijuana businesses from using banks.)
THC is the principal psychoactive agent in marijuana. Both Colorado and Washington state, which begins sales of recreational marijuana in July, currently have a 10-mg serving size limit, with a maximum of 10 servings per package. Marijuana-infused food in the Evergreen State falls under the jurisdiction of the Washington State Liquor Control Board.
Meanwhile, with only five days to go before the scheduled adjournment of the Colorado Legislature, there is no sign of any movement for two House-passed bills dealing with edibles. Both House Bill 14-1661 and HB 14-1366 are hung up in the Senate Health and Human Services Committee.
Both measures, HB 14-1661 for equivalencies for when the marijuana flower is made into other products such as hash oil, and HB 14-1666 to require more child-proof packaging techniques, moved quickly through House, but might not beat the clock in the Senate.
Edibles are turning out to be the ding in the “Colorado Model,” which is how state officials refer to the regulatory package that enabled recreational marijuana sales to begin on Jan. 1 of this year. Overdosing has not been a problem for consumers who smoke their weed the old-fashioned way.
The marijuana-infused food business is another story. Candy and cookies laced with marijuana’s intoxicating agent THC are being blamed for emergency room visits by children and are connected to the deaths of at least two adults.
About 50 food manufacturers have popped up in Colorado just to make food products containing marijuana. With names such as Healthy Foods, Natural Choice and Nature’s Garden, they are making some high-octane food products to transmit marijuana.
Under current rules, edibles in Colorado must be sold in opaque packaging with child warning labels, and cannabis cannot be injected into off-the-shelf products such as branded candy bars. In the new working group, the industry is warning the state not to make it too difficult or the food market will go underground.
Public health officials said there is no existing research based on food. Pills are typically used in marijuana dosage studies.

Outbreak at Groveland Elementary School in Minnesota
Source : http://foodpoisoningbulletin.com/2014/outbreak-at-groveland-elementary-school-in-minnesota/
By Linda Larsen (May 3, 2014)
The Minnesota Department of Health (MDH) is investigating an outbreak of gastrointestinal illness at the Groveland Elementary School in Minnetonka, Minnesota, according to WCCO. There is no mention of the outbreak on the MDH web site or the Groveland School web site.
FoodpoisoninglgAt least 46 students and four staff members missed school because of illness on Thursday, May 1, 2014, and another 21 stayed home on Friday. There is no word on any whether any of the patients have been hospitalized as a result of their illness.
The source of the possible outbreak is not known, and officials do not know whether the illnesses are caused by norovirus or bacteria. The building was disinfected on Thursday, and then on Friday for a second time.
The city of Minnetonka and the Hennepin County Health Department are investigating this outbreak as well. We’ll keep you up to date on any progress.

Campylobacter Outbreak at Mudder Run
Source : http://foodpoisoningbulletin.com/2014/campylobacter-outbreak-at-mudder-run/
By Carla Gillespie (May 3, 2014)
Cow manure was likely source of Campyloabcter outbreakTwenty two people who participated in a 2012 muddy, long distance, obstacle adventure race or “mudder” in Nevada contracted Campylobacter infections, according to a new report from the Centers for Disease Control and Prevention (CDC). The race was held in a rural setting where, health officials say, manure from farm animals may have contaminated the mud into which participants often fell face first.
Some who participated in the race, held October 6-7,  were active duty military members.  Between October 10 a-12 , three of them sought emergency care for symptoms including bloody diarrhea, cramping, abdominal pain and fever. Nineteen other patients, military and civilian, were them identified. All but two of those sickened sought medical care. One person was hospitalized.
Although all 22 patients in this outbreak made a full recovery, in rare cases Campylobacter infections can trigger a serious condition called Guillain-Barré  Syndrome. This condition causes muscle weakness that can lead to paralysis.
About 1.5 million people participated in obstacle adventure races in 2012. A component of these races, which are usually held in rural areas, is slogging through man-made slurry fields. These areas are created by  mixing topsoil or clay with water. Competitors who run, swim or fall in the mud might unintentionally swallow some. It takes fewer than 500 microscopic Campylobacter bacteria to make someone sick.

How safe are fruits & veggies bought from local markets?
Source : http://cooks.ndtv.com/article/show/how-safe-are-fruits-veggies-bought-from-local-markets-516813
By IANS, New Delhi (May 01, 2014)
Even after so much talk and research around public health and food, it's disappointing to see that food safety remains one of the issues that is often neglected.
On April 30th, a plea has been filed in the Delhi High Court seeking an immediate ban on the sale of fruits and vegetables, which contain artificial colour and harmful preservatives. A division bench of Chief Justice G. Rohini and Justice R.S. Endlaw, agreeing to hear the PIL, posted the plea for May 21 and clubbed it with another petition that relates to pesticides in fruits and vegetables.
The PIL filed by advocate Sugriv Dubey alleged that fruits and vegetables sold in Delhi are "quoted with carbohydrate and other cancerous chemicals to increase their life span". The plea said that the authorities have not taken any step to insure the quality of food being sold in markets here are safe for consumption.
"Not a single sample of mango sold during the entire season has been taken into custody by the authorities to ensure that those coated with carbohydrates are not sold in the market," it stated.
In another shocking case, a court came down heavily on food adulteration terming it a menace to public health while sentencing a senior citizen to 18 months jail for mixing synthetic colour with pulses.
Additional Chief Metropolitan Magistrate Gaurav Rao said: "Adulteration of food is a menace to public health," as he convicted and sentenced 66-year-old Satya Prakash Jain under various sections of the Prevention of Food Adulteration Act. Jain was also slapped with a fine of Rs.10,000. He was charged with selling arhar dal (pulse) adulterated with synthetic colour tartrazine in August 2004. The pulses are polished with chemicals to make them shinywhile ignoring how injurious these can be to our health when consumed.
"The Prevention of Food Adulteration Act has been enacted with the aim of eradicating the anti-social evil and for ensuring purity in articles of food," the court observed.
It added that the aim of the act is to protect citizens from those who in the guise of respectable trades jeopardize the health and well-being of innocent customers. "The adulterators are a serious risk to the society," the judge said.
Consumers are best advised to carefully check the fruits and veggies and purchase only from trusted shops. Wash the foods thoroughly before consumption. Some suggest using a blend of vinegar and water (1:3) to clean the vegetables which helps to kill the bacteria.
On Tuesday, The National Association of Street Vendors of India (NASVI) launched a drive to upgrade the hygiene level of street food vendors in the national capital. The drive that started in the Sarojini Nagar market in south Delhi will focus on providing training to the street food vendors in safe handling of the street food.
Around 120 such vendors have applied for registration under the Food Safety Act 2011 and will be trained by NASVI in safe handling of food. "This is the beginning of their efforts to make entire Delhi a heaven for street food lovers", said NASVi national co-ordinator Arbind Singh.
He said that NASVI plans to rope in all the street food vendors of Delhi and create many such Safe Food Zones.

100 people get sick at U.S. food safety conference
Source : http://www.leaderpost.com/business/people+sick+food+safety+conference/9791324/story.html
By Juliet Linderman, The Associated Press (May 1, 2014)
Health officials are investigating what may have sickened over 100 people who attended a conference where more than 1,300 food safety experts had gathered.
No one at the Food Safety Summit held April 8-10 in Baltimore was hospitalized, according to health officials, and most people reported cases of diarrhea.
Alvina K. Chu, who is leading the Maryland Department of Health's investigation, said Tuesday that officials haven't yet determined what caused people to get sick. It's not yet clear if the illness was transmitted by food or from person to person, she said.
The Baltimore City Health Department received complaints of nausea and diarrhea from four people one week after the conference. After the illnesses were reported, city health officials inspected the convention centre and its in-house catering company, Centerplate, on April 16, and issued a violation for condensation dripping from an ice machine, according to city health department spokesman Michael Schwartzberg.
City health officials found no violations during the most recent regularly scheduled inspection of the convention centre on Feb. 27.
The state health department sent a survey to summit attendees on April 17. About 400 responded, with more than 100 people reporting symptoms. Health officials said there have been no reported hospitalizations or deaths.
Rita Foumia, corporate strategy director for BNP Media, which hosts the summit, said nothing like this has happened in the summit's 16-year history.

Food safety during and after a power outage: Keep it or toss it out?
Source : http://msue.anr.msu.edu/news/food_safety_during_and_after_a_power_outage_keep_it_or_toss_it_out
By Eileen Haraminac, Extension Educator (May 1, 2014)
Food safety can be a major concern for people during a power outage. There are several things to do in advance and tips to follow after power is restored.
With the April 2014 Midwest span of spring storms, power outages have become common. Michigan State University Extension advises consumers that food safety can be a major concern for people during an outage, especially when the electric company can’t give you an estimated time for when the power will be back on. The following are suggestions for advanced preparation to help keep food safe in case of a power outage:
•Make sure your appliances have thermometers; it is the best way to ensure your food is safe in case there is a power outage. Temperatures are considered safe if they are 40 degrees Fahrenheit or lower in the refrigerator or zero degree or lower in the freezer.
The United States Department of Agriculture (USDA) recommends the following tips to follow:
•Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature.
?The refrigerator will keep food cold for about four hours if it is unopened.
?A full freezer will keep the temperature for approximately 48 hours (24 hours if it is half full) if the door remains closed.
?Buy dry or block ice to keep the refrigerator as cold as possible if the power is going to be out for a prolonged period of time. Fifty pounds of dry ice should hold an 18-cubic foot fully-stocked freezer cold for two days.
•If you plan to eat refrigerated or frozen meat, poultry, fish or eggs while it is still at safe temperatures, it’s important that each item is thoroughly cooked to the proper temperature to assure that any foodborne bacteria that may be present is destroyed. However, if at any point the food was above 40 degrees Fahrenheit for two hours or more, discard it.
•Wash fruits and vegetables with water from a safe source before eating.
•For infants, try to use prepared, canned baby formula that requires no added water. When using concentrated or powdered formulas, prepare with bottled water if the local water source is potentially contaminated
Once power is restored you will need to determine the safety of your food. Here’s how:
•If an appliance thermometer was kept in the freezer, check the temperature when the power comes back on. If the freezer thermometer reads 40 degrees Fahrenheit or below, the food is safe and may be refrozen.
•If a thermometer has not been kept in the freezer, check each package of food to determine its safety. You can’t rely on appearance or odor. If the food still contains ice crystals or is degrees Fahrenheit or below, it is safe to refreeze or cook.
•Refrigerated food should be safe as long as the power was out for no more than four hours and the refrigerator door was kept shut. Discard any perishable food (such as meat, poultry, fish, eggs or leftovers) that has been above 40 degrees Fahrenheit for two hours or more.
Keep in mind that perishable food such as meat, poultry, seafood, milk and eggs that are not kept adequately refrigerated or frozen may cause a foodborne illness if consumed, even when they are thoroughly cooked. Following these guidelines can help ensure that no one will become sick from tainted foods.
This article was published by Michigan State University Extension. For more information, visit http://www.msue.msu.edu. To contact an expert in your area, visit http://expert.msue.msu.edu, or call 888-MSUE4MI (888-678-3464).

County passes new food-safety law
Source : http://mv-voice.com/news/2014/04/29/county-passes-new-food-safety-law
By Elena Kadvany and Sue Dremann (Apr 29, 2014)
Restaurants will be required to post full health inspection results on site and online
Restaurants in Santa Clara County will be required to post a food-safety grading placard in their windows starting this fall, per a proposal the Santa Clara County Board of Supervisors unanimously approved Tuesday, April 29.
The new law mandates that all restaurants publicly post the color-coded placards indicating their inspection levels -- green for pass, yellow for conditional pass or red for fail/closed. In order to pass, restaurants cannot have more than one major violation ("major" is defined as any violation that poses an imminent health hazard). An establishment with two or more violations would receive the yellow "conditional pass" placard.
Restaurants that fail to correct violations upon inspection get slapped with the red card and are closed until they comply. This rating system is modeled after Sacramento County's "Green-Yellow-Red" grading system.
Santa Clara County does currently post restaurants whose permits have been suspended, along with the reason for the suspension and dates they closed and reopened. An online database is also searchable by restaurant and posts the most recent inspection report.
The law will also require that complete inspection results -- including all violations -- be posted on the Department of Environmental Health website, along with an "easy-to-understand" online score for these results (from 1 to 100).
"Right now, when you walk into a restaurant, about all you know for sure from a health and safety standpoint is that it hasn't been bad enough to get closed down," Simitian said in a statement. "And if nobody knows you're 'just barely good enough,' then there's no real incentive to do better."
The statement also calls food borne illness a "major public health issue," citing a Disease Control and Prevention estimate that each year, roughly one in six Americans (or more than 48 million people) gets sick, 128,000 are hospitalized and 3,000 die of foodborne diseases.
"This is pretty straightforward," Simitian said. "If the results of our health inspections are readily available, then local restaurants have an added incentive to improve food safety, and local consumers have the information they need to make informed choices."
Under the new law, restaurants will have to pay a fee, which is expected to not be more than $100, but the amount won't be finalized until 2016 when overall costs have been evaluated, county staff said Tuesday.
The county will bring on two new hires -- an additional environmental health specialist and a senior environmental health specialist -- to help ensure re-scoring of restaurants can be completed in a timely manner if the establishment has corrected the violations.
Simitian has long advocated for increased public access to restaurant-inspection information. While serving as supervisor in 2000, the board did approve a previous proposal he put forth to post health-inspection results online, but it was never actually implemented.
"In fact, when I returned to the Board in 2013, I discovered that we'd actually gone backwards in terms of our online disclosure efforts," he said. "I'm glad we're finally poised to make progress, even if it's coming 13 years later."

Handling Produce Safety: Dr. Linda Verrill
Source : http://foodpoisoningbulletin.com/2014/handling-produce-safety-dr-linda-verrill/
By Linda Larsen (April 29, 2014)
The Partnership for Food Safety Education held a webinar earlier this month all about handling produce and food safety. Dr. Linda Verrill of the FDA’s Center for Food Safety and Applied Nutrition (CFSAN), Ashely Eisenbeiser of Food Marketing Institute, and Ellie Krieger, author and nutritionist, were the speakers. Today we will tell you about Dr. Verrill’s information and advice.
WashingproduceDr. Verrill spoke about studies and surveys conducted by CFSAN about produce handling and safety. She said that 14 pathogens represent over 95% of annual illnesses and hospitalizations in the U.S. And five of those pathogens are responsible for more than 90% of the health burden: Salmonella, Toxoplasma gondii, norovirus, Listeria monocytogenes, and Campylobacter. In fact, Salmonella and produce is in the top 5 of pathogen-commodity pairings that cause foodborne illness outbreaks.
Increases in consumption, desire for year-round fresh produce, increases in produce transport, more cutting and coring of produce in the field, and more fields close to animal production are all driving contamination of produce. Since 21% of outbreaks are linked to food prepared and eaten at home, and since only 8% of consumers believe that home is a source of contamination, consumer education in safe produce handling is essential.
When you purchase produce, make sure it isn’t bruised or damaged. Store perishable fruits and veggies at 40 degrees F or less to slow bacterial growth. Remember that even if you plan to peel the produce, it should be washed. Use a vegetable brush to scrub firm-skinned produce under running water, and wash delicate produce by rubbing and rinsing under running water. Always keep produce separate from raw meats, poultry, eggs, and seafood. Experts recommend that you do not wash bagged, pre-washed produce because the home environment increases the risk of cross-contamination.
Dr. Verrill said that 25% of home refrigerators are set at too warm a temperature. And if consumers do wash produce, they don’t use correct methods. Many don’t wash their hands or cutting boards before preparing food. And many people eat risky foods, including undercooked eggs, raw milk, and undercooked hamburger, that increases their risk of foodborne illness.
A 2010 survey found that 63% of consumers think that fruits and vegetables are not likely to make you sick. Having said that, almost 100% of consumers wash strawberries and tomatoes. About half wash cantaloupe. And more than half wash bagged, pre-cut lettuce.
There have been significant improvements in food handling from 1998 through 2010, according to the FDA. Researchers have found that produce safety education programs are successful, and that hand hygiene may be the best focus for improving produce handling behavior.
Studies about how different groups approach produce safety are interesting. Those who have the worst food handling practices include males, Caucasians, young adults between the ages of 18 and 29, much older adults, those who are the most educated, and those with higher incomes. Researchers have found that those groups are more likely to engage in risky behavior, partly because they have health insurance. Consumers not in those groups have better food handling behaviors because they have more contact with government food programs, which include education.

Patrons at Teavana in Indianapolis Exposed to Hepatitis A
Source : http://foodpoisoningbulletin.com/2014/patrons-at-teavana-in-indianapolis-exposed-to-hepatitis-a/
By Linda Larsen (Apr 29, 2014)
The Marion County Public Health Department issued an alert yesterday, warning patrons of Teavana, a store at The Fashion Mall at the Keystone shopping center in Indianapolis, that they may have been exposed to hepatitis A. Anyone who visited the store on April 5, 12, or 19 may have been exposed.
Unfortunately, customers who were there on April 5 and 12 are beyond the time limit for getting a vaccination, so those people must monitor themselves for the symptoms of hepatitis A. Those symptoms include nausea, vomiting, yellowing of the skin and eyes (jaundice), abdominal pain, loss of appetite, and fever. If you experience these symptoms, please see a health care provider.
Customers who ate at Teavana on April 19 can get a hepatitis A or immune globulin vaccination. If you have had hepatitis A or the vaccination you are already protected. The restaurant is working with the Health Department and disinfecting the store.
The Marion County Public Health Department is offering free vaccinations for anyone who visited the store and drank tea on April 19, 2014. Call the department at 317-221-2122 for clinic hours and locations.
Hepatitis A is caused by a virus that inflames the liver. It is very contagious and can be spread by direct contact or food or drink that has been prepared or touched by someone with the illness. Some people can have the virus but still not show symptoms. Symptoms usually appear 15 to 50 days after exposure. The illness usually lasts one or two weeks, but some people can be ill for months. If the liver is affected, the patient often must be hospitalized.

Teavana Store Latest in Hepatitis A Scares
Source : http://www.foodpoisonjournal.com/food-poisoning-watch/teavana-store-latest-in-hepatitis-a-scares/#.U2mvTE1Zrs1
By Bill Marler (Aprl 29, 2014)
The Marion County Public Health Department announces that visitors to an Indianapolis business during three Saturdays in April may have been exposed to Hepatitis A.
Anyone who visited and drank tea prepared at the Teavana store, 8702 Keystone Crossing, on Saturdays, April 5, 12 and 19 should watch for signs and symptoms of Hepatitis A. The public is advised to watch for signs and symptoms of Hepatitis A and contact a health care provider immediately if any symptoms are present.
Marion County Public Health Department director Dr. Virginia A. Caine says Hepatitis A is caused by a virus that inflames the liver. Hand washing is the best way to prevent the spread of Hepatitis A. Thorough hand washing after using the bathroom and before eating or preparing food can help lower the risk of getting the virus.
Signs and symptoms include:
•Nausea
•Vomiting
•Loss of appetite
•Abdominal pain
•Fever
•Jaundice (yellowing of the skin or eyes)
Not everyone infected by the virus will exhibit all of these symptoms. Some people, especially children, may have no symptoms at all. However, all infected persons can transmit the disease to others.
People who visited and drank tea prepared at the store on Saturday, April 5 and Saturday, April 12 are beyond the incubation period of the virus and should watch for signs and symptoms of Hepatitis A. Anyone who visited the store and drank tea on Saturday, April 19 is still within the incubation period and should receive vaccine or immune globulin to prevent the disease. Those age 40 and under should receive Hepatitis A vaccine, while people over the age of 40 should receive immune globulin.
The Marion County Public Health Department will offer vaccine or immune globulin free of charge for individuals who visited the store and drank tea on Saturday, April 19. They should call the health department’s immunization program at 317-221-2122 to find out which district health office they should visit to receive the vaccine or immune globulin free of charge.
The Teavana staff has cooperated with the recommendations of the Marion County Public Health Department and has taken appropriate steps to clean and disinfect the store. Teavana joins the health department in this announcement to ensure the health and safety of its customers, which remains a major priority.
On average, fewer than five cases of Hepatitis A are reported to the Marion County Public Health Department each year. The number of cases remains relatively low due to the widespread use of a safe and effective vaccine. Anyone concerned about contracting Hepatitis A should consider receiving the two-dose vaccine series at one of health department’s district health offices or from their own health care provider.
Hepatitis A:  Marler Clark, The Food Safety Law Firm, is the nation’s leading law firm representing victims of Hepatitis A outbreaks. The Hepatitis A lawyers of Marler Clark have represented thousands of victims of Hepatitis A and other foodborne illness outbreaks and have recovered over $600 million for clients.  Marler Clark is the only law firm in the nation with a practice focused exclusively on foodborne illness litigation.  Our Hepatitis A lawyers have litigated Hepatitis A cases stemming from outbreaks traced to a variety of sources, such as green onions, lettuce and restaurant food.  The law firm has brought Hepatitis A lawsuits against such companies as Subway, McDonald’s, Chipotle, Quiznos and Carl’s Jr.

 

 

 

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