FoodHACCP Newsletter
07/07 2014 ISSUE:607


Foster Farms Salmonella Outbreak Hits 621
Source : http://www.foodpoisonjournal.com/foodborne-illness-outbreaks/foster-farms-salmonella-outbreak-hits-621/#.U7zQtU3lrs1
By Bill Marler (July 6, 2014)
Outbreak began in February 2013 with last reported illness June 25, 2014.
On July 4, 2014, the CDC reported a total of 621 individuals infected with the outbreak strains of Salmonella Heidelberg from 29 states and Puerto Rico. Most of the ill persons (76%) have been reported from California.  The number of ill persons identified in each state is as follows:
Alabama (1), Alaska (1), Arkansas (1), Arizona (25), California (480), Colorado (9), Connecticut (1), Delaware (1), Florida (4), Georgia (1), Hawaii (1), Idaho (5), Illinois (1), Kentucky (1), Louisiana (1), Michigan (4), Missouri (5), Montana (1), North Carolina (1), Nevada (11), New Mexico (2), Oregon (17), Puerto Rico (1), Tennessee (1), Texas (13), Utah (6), Virginia (4), Washington (20), West Virginia (1), and Wisconsin (1).
36% of ill persons have been hospitalized, and no deaths have been reported.
Epidemiologic, laboratory, and traceback investigations conducted by local, state, and federal officials indicate that consumption of Foster Farms brand chicken is the likely source of this outbreak of Salmonella Heidelberg infections.

621 Sick with Salmonella in 29 States Linked to Foster Farms Chicken
Source : http://www.marlerblog.com/legal-cases/621-sick-with-salmonella-in-29-states-linked-to-foster-farms-chicken/#.U7zRWE3lrs1
By Bill Marler (July 6, 2014)
On July 4, 2014, the CDC reported a total of 621 individuals infected with the outbreak strains of Salmonella Heidelberg from 29 states and Puerto Rico. Most of the ill persons (76%) have been reported from California.  The number of ill persons identified in each state is as follows:
Alabama (1), Alaska (1), Arkansas (1), Arizona (25), California (480), Colorado (9), Connecticut (1), Delaware (1), Florida (4), Georgia (1), Hawaii (1), Idaho (5), Illinois (1), Kentucky (1), Louisiana (1), Michigan (4), Missouri (5), Montana (1), North Carolina (1), Nevada (11), New Mexico (2), Oregon (17), Puerto Rico (1), Tennessee (1), Texas (13), Utah (6), Virginia (4), Washington (20), West Virginia (1), and Wisconsin (1).
36% of ill persons have been hospitalized, and no deaths have been reported.
Epidemiologic, laboratory, and traceback investigations conducted by local, state, and federal officials indicate that consumption of Foster Farms brand chicken is the likely source of this outbreak of Salmonella Heidelberg infections.
Outbreak began in February 2013 with last reported illness June 25, 2014.

KDA reviewing food safety training after investigation finds inconsistencies
Source : http://cjonline.com/news/2014-07-06/kda-reviewing-food-safety-training-after-investigation-finds-inconsistencies
By Aly Van Dyke (July 6, 2014)
The Kansas Department of Agriculture is working to improve and clarify with inspectors its food safety standards after The Topeka Capital-Journal pointed out some inconsistencies in its enforcement.
“Quality and consistency are two of our biggest priorities,” said Adam Inman, assistant program manager in the department’s food safety division. “We always take opportunities to improve whenever we can.”
The discrepancies might seem technical — down to the difference between the two types of critical violations — but for restaurants, that technicality can mean the difference between a yearlong break from inspections and a follow-up visit in two weeks.
Follow-up inspections are important because they can start the legal process. One failed follow-up visit leads to a summary order. A second can result in fines.
Also, The Topeka Capital-Journal every two months runs a slideshow featuring the restaurants that recently required a follow-up visit. That kind of publicity is bad for restaurants, especially when people look only at the number of violations and not the content, said Lee Atwood, owner of Big’Uns Grill, 1620 S.W. 6th.
“The general person doesn’t know what a foundation violation is,” he said. “That makes a restaurant look bad.”
The KDA in December 2012 revised its food standard procedures to reflect federal regulations. Now, guidelines require follow-ups whenever three or more priority violations or five or more priority foundation violations are found, even if they are corrected during the inspection.
Both priority and priority foundation violations constitute critical violations of the food safety code, but priority violations are those considered to be the most egregious — such as improper hand-washing and plumbing, insects or rodents on site and certain foods being kept out of temperature, which promotes the growth of bacteria.
But records for just the first six months of this year show inspectors aren’t quite following those guidelines.
At least 19 inspections so far this year had the requisite number of violations to trigger a follow-up visit, but one wasn’t required.
For example: Capital City High School on Feb. 11 had three priority violations; China Pavilion on April 9 had six critical violations, including three priorities; and Ramada West on March 7 had seven critical violations, including four priorities.
KDA guidelines require a follow-up visit after at least three priority violations, but not one of these restaurants required a follow-up visit. China Pavilion wasn’t even issued a Field Warning Letter.
The violations noted at Ramada West, 605 S.W. Fairlawn Road, and China Pavilion, 5348 S.W. 17th St., were during licensing inspections — a procedure, Inman stated, that needed some work internally.
“We need to improve our consistency on licensing inspections,” he said. “I think inspectors need some clarifications with them.”
But the inconsistencies weren’t just with licensing inspections — they also seemed to pop up when it came to issuing Field Warning Letters.
The letters also came with the updated guidelines. Inspectors can issue them for just one critical violation, and they serve as a reminder to establishments that repeat violations can result in legal and financial consequences.
However, records show 112 inspections with one or more critical violations didn’t receive Field Warning Letters. Twelve inspections had four or more critical violations without a letter or follow-up visit required.
The investigation also shows multiple inspections with two priority violations that didn’t receive a letter, while other establishments with no priority violations did get a warning letter.
As an example: On Jan. 10, the Kansas Department of Agriculture issued Big’Uns Grill a Field Warning Letter after the inspector logged one priority violation and three priority foundation violations. Four months later, on May 15, the restaurant violated two priority standards and two foundations — the same number, but with one more serious violation — and received nothing.
Inspectors have to issue the letters any time there is a priority violation that is below the follow-up or administrative review level but is corrected on site, Inman said, but they have more discretion when it comes to issuing the letters, particularly when the violations present a lower risk to public health. For example, he said, they have the option to issue letters when there is a minor deviation from what otherwise is a good control system.
“It’s important to have some flexibility in assessments,” Inman said. “It allows us to bring resources to where they’re more needed.”
Atwood said he appreciated the flexibility, adding he hasn’t had any issues with the new system.
“I like the way my inspector handles it,” he said. “She tells me what I’m doing wrong, but helps me find ways to correct the problem, too. She’s not just coming in here like a tyrant and trying to see how many violations she can find.”
When provided a list of examples of the discrepancies, Inman responded that the KDA would look into them.
“We’ll review these and make sure we continue to improve our consistency,” he said. “It’s obviously a fairness issue to all stakeholders.”
However, Inman noted, the department this year already made steps toward that end.
In March, he said, the KDA shifted responsibilities for district managers to give them more time to review the inspections, as opposed to inspecting restaurants themselves. District managers also now spend more time doing joint inspections, he said.
“This allows them to do more reviews of work to help improve,” Inman said.

 

 




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Title: Control Methods to Kill Pathogens and Spoilage Microorganisms in Food

July 31-August 1, 2014 (Las Vegas, NV)


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Health Minister Addresses Summer Food Safety
Source : http://bernews.com/2014/07/health-minister-addresses-summer-food-safety/
By bernews.com(July 06, 2014)
Minister of Health, Seniors and Environment Jeanne Atherden addressed the issue of summer food safety when she spoke in the House of Assembly on Friday [July 4].
Minister Atherden said, “Foodborne illnesses have a propensity to increase during the hot summer months for two reasons: natural causes and people.
“Given the right circumstances, harmful bacteria can quickly multiply on food to large numbers. When this happens, someone could get sick from eating this food.
“More people are cooking outside at picnics, barbecues, and camping out, and the safety controls that a kitchen provides, such as thermostat-controlled cooking, refrigeration, and washing facilities — are usually not available.
“My advice is that everyone follows the “3C’s” this summer to protect themselves and their loved ones from foodborne illness. The three C’s are clean & separate, cook and chill.”
The Minister’s full statement follows below:
Mr. Speaker and Honourable colleagues, what better day than today, July 4th, an iconic day of barbecuing and outdoor relaxing, to wish you and yours, a “Happy Summer” and simultaneously impart some food safety advice from the Department of Health.
Mr. Speaker, the desired result of my statement today is to answer the question “How can we all partake in the outdoor summer events that we cherish, without the risk of foodborne illness?”
Mr. Speaker, Foodborne illnesses have a propensity to increase during the hot summer months for two reasons: natural causes and people.
Let me mention the natural causes first. Bacteria are a natural part of the environment. They’re everywhere – in the soil, air, water, and in and on the bodies of people and animals. Bacteria multiply faster in warm conditions, especially at temperatures between ninety and one hundred ten degrees Fahrenheit (roughly human body temperature).
Given the right circumstances, harmful bacteria can quickly multiply on food to large numbers. When this happens, someone could get sick from eating this food.
Mr. Speaker, the second reason is people. During the summer months, there’s a greater risk of foodborne illnesses because outside activities increase. More people are cooking outside at picnics, barbecues, and camping out, and the safety controls that a kitchen provides, such as thermostat-controlled cooking, refrigeration, and washing facilities — are usually not available.
Mr. Speaker, my advice is that everyone follows the “3C’s” this summer to protect themselves and their loved ones from foodborne illness.
The three C’s are:
Clean & separate,
Cook and
Chill.
THE FIRST “C” – CLEAN and SEPARATE
Mr. Speaker, keep things clean by washing hands and surfaces often. Unwashed hands are a prime cause of foodborne illness. Always wash your hands with warm, soapy water before handling food and after using the bathroom, changing diapers, or handling pets.
When eating away from home, find out if there’s a source of safe water for drinking and washing hands. If not, bring water for washing hands and cleaning food preparation surfaces, or pack clean, wet, disposable washcloths or moist towelettes and paper towels.
Cross-contamination during preparation, grilling, and serving food can also contribute to foodborne illness. Therefore it is vital to keep particular food items separate at all times.
When packing the cooler for an outing, wrap raw meats securely to keep their juices from coming in contact with ready-to-eat food. Wash plates, utensils, and cutting boards that held the raw meat or poultry before using again for perishable or cooked food.
Remember: the juices of the raw meat should never touch the cooked meat!
THE SECOND “C”- COOK
Mr. Speaker, cook all meat and poultry at safe temperatures. Food is safely cooked when it is heated for a long enough time and at a high enough temperature to kill harmful bacteria that cause foodborne illness.
Take a food thermometer to your outing and check the temperature of the meat or poultry by inserting it into the thickest portion. Remember meat is safe to eat only when it is hot in the centre, there is no pink meat visible and juices are clear.
Specific safe internal food temperatures for cooked food are:
Poultry 165°F
Hamburgers 160°F
Other fresh Meat, Fish and Shellfish 145°F
Never partially grill meat or poultry and then attempt to cook it later – otherwise you risk stimulating bacterial growth by warming the food, rather than thorough cooking, which eliminates bacteria.
THE THIRD “C”- CHILL
Mr. Speaker, keeping cold food cold is important. Both raw and cooked meat and poultry should never be kept out at room or outdoor temperatures for more than one hour in the summer.
Cold perishables like luncheon meats, or potato salad, should be kept in an insulated cooler packed with ice, ice packs, or containers of frozen water.
It is also important to keep coolers in the shade or shelter, out of the sun, whenever possible. If you are unable to take a cooler, pack only foods that are safe without refrigeration, such as fruits, vegetables, hard cheeses, canned or dried meats, or peanut butter and crackers.
Perishable leftovers can be safe when chilled on ice. If they are out of refrigeration for more than an hour, or there’s not enough ice to keep the leftovers at forty degrees Fahrenheit or below, discard them.
Mr. Speaker, I hope that you will remember and apply the 3 C’s this summer:
Clean & separate,
Cook and
Chill
And have a happy and safe summer everyone – I hope it’s a good one!
Thank you, Mr. Speaker.

Kanai Foods Recalls Chicken Produced Without HACCP Plan
Source : http://foodpoisoningbulletin.com/2014/kanai-foods-recalls-chicken-produced-without-haccp-plan/
By Linda Larsen(July 6, 2014)
Kanai Foods of Nevada is recalling 59 pounds of various chicken products because they were not made under a fully implemented Ready-t0-Eat Hazard Analysis & Critical Control Points (HACCP) plan. No reports of illness have been received to date.
The recalled products are Teriyaki Chicken Rice Bowls in 12 ounce packages, and Orange Chicken Rice Bowls in 12 ounce packages. The products have the establishment number “P-46002″ inside the USDA mark of inspection and “use by” dates of 6/30/14 – 7/4/14 on the label. The problem was discovered by an FSIS inspector on June 30, 2014. They were distributed for retail sale in Nevada.
The company had an HACCP plan in place, but no records to demonstrate that it had been implemented or validated, and no information that critical times and temperatures had been met in the cooking and cooling process. The products may support the growth of pathogenic bacteria.
If you purchased these items, do not eat them. Discard in a closed container or return to the place of purchase for a refund.

Food Safety Tips for Hurricane Arthur Victims
Source : http://foodpoisoningbulletin.com/2014/food-safety-tips-for-hurricane-arthur-victims/
By Linda Larsen (July 6, 2014)
The USDA is offering food safety recommendations for those affected by Hurricane Arthur. If you lose power, food could spoil and pathogenic bacteria can grow.
Keep appliance thermometers in the fridge and freezer. Safe temperatures are 40°F in the refrigerator and 0°F in the freezer. Freeze water in one-quart plastic storage bags or containers before a storm. Water expands when it freezes, so don’t overfill. Freeze refrigerated items, such as leftovers, milk, and fresh meat and poultry to keep them at a safe temperature longer.
Know where you can get block or dry ice. Fifty pounds of dry ice will keep an 18-cubic-food freezer cold for two days. Have coolers on hand to keep refrigerated food cold if the power is out for more than four hours. Group foods together in the freezer for an ‘igloo’ effect that helps food stay cold longer.
Keep a few days’ work of ready to eat foods that don’t require refrigeration or cooking on hand. Canned beans, fruits, and vegetables, breads, and canned meats are good choices. Remember to throw away leftovers that you can’t chill in the fridge.
Keep fridge and freezer doors closed as much as you can. A refrigerator keeps food safe for four hours; a full freezer will hold temperature for 48 hours, or 24 hours if half-full. Put meat and poultry on one side of the freezer or on a tray in case thawing produces juices that could contaminate other foods.
When the power goes back on, discard meat, poultry, seafood, eggs, and leftovers that have been above 40°F for two hours. Check every item separately. Never taste food to see if it’s okay. Throw out any food that feels warm to the touch. If frozen food still has ice crystals, it’s safe to re-freeze. And when in doubt, throw it out.

Hamburger seasoning tips and food safety tips
Source : http://www.local8now.com/home/headlines/Hamburger-seasoning-tips-and-food-safety-tips-265822211.html
By Marco Villarreal (July 10, 2014)
Americans seem ready to celebrate. In a survey by the National Retail Federation, more than 70% of consumers said higher gas prices won't impact their holiday spending. Beef and pork prices are pretty high so we are looking at some ways to save a little green and still get some big flavors. Our Local 8 News This Morning producer shared her recipe for turkey burgers with us. Here's what you'll need:
-ground turkey meat (1lb)
-rosemary (tablespoon)
-salt (pinch)
-pepper (pinch)
- garlic (1/2 teaspoon)
-lots and lots of feta cheese
-italian bread crumbs (1/2 cup)
-one egg
Just mix up the meat with everything else, seasoning to where it tastes good to you. Then form your patty. Turkey meat is pretty lean so your burgers won't shrink up too much. Another good tip, make the middle of the patty thinner than the outside. It will cook up more evenly.
If you want to use beef here's how a recipe from Local 8 News This Morning anchor Marco Villarreal. You will need the following ingredients:
-hamburger (about a lb)
-salt (pinch)
-pepper (pinch)
-one egg
-Worcestershire sauce (splash)
-minced onion (1/2 cup)
Just mix up the meat with everything else, seasoning to where it tastes good to you. Then form your patty.
Whatever you're cooking with - food safety is important. Earlier this week we had the health department here talking about food safety - especially since many of us will have food out in the hot sun this weekend for the 4th of July. Here's a few other tips, ways to keep your food cool and safe. Because the last thing you want to do is get sick. First things first, when in doubt throw it out. The health department says if you have any food out in the hot sun, do not leave it out for more than an hour.
Always keep drinks and food in separate coolers, because drink coolers get opened often and every time it's opened,you are heating up the cooler and your food could get too warm. Pack coolers of food with plenty of ice, even use ice packs. You want your food to stay at 40 degrees or colder to avoid bacteria growth.
Pinterest idea for homemade ice packs are easy. Just get some sponges from the dollar store, soak them in water and freeze them in zip lock bags. Another great idea, turn a baby pool into a cooler by filling it with with ice and setting the food down in it.
For hot foods you need to keep them at 135 degrees or hotter to prevent bacteria. You can simply take your dish, wrap it in towels, then newspaper and put inside a box to take to the picnic. After you've eaten, make sure you don't leave it out in the sun for longer than an hour. When in doubt throw it out!!!

Food safety tips and outdoor eating
Source : http://7online.com/food/food-safety-tips-and-outdoor-eating/156706/
By Nina Pineda (July 04, 2014)
From seasoning to sizzle, grilling season is heating up. But before you skewer, think safety.
"With proper preparation, you can have your party set up for success," said Jennifer Beck, Lifestyle Editor of "Every Day with Rachel Ray".
Jennifer Beck is the Lifestyle Editor of "Every Day with Rachel Ray" Magazine.
To avoid contamination she reminds, always start with clean hands.
Cover up food, and make sure you marinate in the fridge, not out on the kitchen counter.
"The longer it sits, the more bacteria can grow and the more things deteriorate over time," Beck said.
And once you take the meat out, never leave it outside in the sun.
"Raw meat outside, how long would it survive?" 7 On Your Side's Nina Pineda asked.
"Not very long," Beck said.
"Are we talking five, 10 minutes, before it starts to go bad?" Pineda asked.
"Probably," Beck said.
"Wow that is fast," Pineda said.
But don't serve your food too fast.
To avoid food like pasta salad or desserts from spoiling in the sun, Beck says bring it out in stages, nothing should be out for more than an hour or two maximum.
Put enough out for everyone to have their first serving and then like an hour later refill your bowl," Beck said.
Keep salads, especially those made with mayo, cold until the last minute, placing in ice packs or in bowls of ice to serve helps.
"Fresh mayo is egg based so it's really something that's going to degrade over time," Beck said.
Next onto the grill, clean your grill after each use.
If it's the first time you're using it this season, check the gas connection to make sure it's tight.
When it's time to grill, bring everything you think you'll need out at once, don't leave a hot grill unattended.
Which means bring out clean trays for serving and separate tongs to use for raw and cooked food.
"When I'm ready, I'm going to grab a clean utensil from this side and not worry about cross contamination anywhere," Beck said.
Also, make sure the grill isn't too close to the house.
"We are expecting some nasty weather; people may be tempted to bring grills under awning or in a garage even that is a no-no!" Beck said.
Another big no-no, is spraying or pouring oil onto the grill because that will flare up.
Remember to oil your food, not the grill.
"It's important to have a fire extinguisher nearby because a garden hose will not put out all the flames," Beck said.
And a bonus tip is to grill in zones with veggies, chicken, and meat in its own space.
That way everyone can enjoy outdoor eating without the risk of getting sick.

Food safety, Salmonella, sprouts and no, that dingo didn’t eat my baby
Source : http://barfblog.com/2014/07/food-safety-salmonella-sprouts-and-no-that-dingo-didnt-eat-my-baby/
By Doug Powell (July 04, 2014)
We used to be known as, “The no sprouts people.”
If Amy or I ordered anything, we’d say, no sprouts please.
sprouts.sorenne.jul.14We fell out of that habit because so much of foodservice in the U.S. has removed raw sprouts from the menu.
But it’s still 1978 in Australia.
With two weeks of school holidays, we decided on a mild road trip north to explore more of the country than the 15km radius we could reach by bicycle (yes, I know it’s not far, but is when hauling a kid in a trailer).
We spent three days at Rainbow Beach, including a day trip to Fraser Island, the world’s largest sand island. Our guide had been a chef for over 20 years and said, no more, gotta get back to what he loves, and that was hanging out on the Island.
We saw whales and four different dingoes going for bait from fishers; they didn’t eat any babies but we know a lot more about dingo safety.
Next stop: Hervey Bay, a renowned area for sea scallops and purportedly the best whale watching in Australia.
We arrived tired and went to a restaurant at lunch that had fabulous seafood, but raw sprouts on every dish.
We had forgotten we were the no-sprouts family, although I did have a word with the server on the way out.
Next, Bundaberg, sugar cane and rum capital of Australia, with a slavery past that has now somewhat transformed to a mixture of hippies and bogans.
Amy had looked on-line, and decided where we were going to lunch.
I placed the order, and the server explained all the food was local and naturally sourced. I internally groaned and rolled my eyes.
Then I remembered I needed some tomato sauce –  what North Americans would call ketchup – for the kid.
“Oh, you don’t want the aioli?”
“No, wait, can you tell me how the aioli is made? Does it contain raw eggs?”
Oh yeah, everything here is made from scratch, but I’ll check.”
Thirty seconds later, the chef appeared.
“We only use commercial mayonnaise for mayo and aioli. Everything else we make from scratch but not this one.”
Why?
Because my brother was one of the 220 that got sick from Salmonella from raw-egg mayo on Melbourne Cup day in Brisbane in 2013. And I’m not putting my business at risk over one decision that is easy to make.
Good on ya.
A table of raw egg related outbreaks in Australia is available at http://barfblog.com/wp-content/uploads/2014/03/raw-egg-related-outbreaks-australia-3-3-14.xlsx.

Report Links Undercooked Burgers, Scotland E. coli Outbreak
Source : http://foodpoisoningbulletin.com/2014/report-links-undercooked-burgers-scotland-e-coli-outbreak/
by Linda Larsen (July 4, 2014)
A report issued by the Public Health Protection Unit, NHS Greater Glasgow and Clyde concludes that an E. coli outbreak that sickened 22 people at the SEE Hydro concert earlier this year was caused by undercooked beef burgers. Twenty-two people were sickened with E. coli O157 during this outbreak. Three people were hospitalized. Nineteen of those sickened attended the venue and ate beef burgers; the other three secondary cases were household contacts of those people.
E.coli in rare burgers may be source of outbreak, lawsuits.The report concludes “there is strong epidemiological evidence pointing to the exposure being the consumption of beef burgers purchased from the Big Grill at the SEE Hydro between January 17 and January 19.” There were no other notified cases of E. coli O157 phage type 13 in Scotland at the time of this outbreak.
Nineteen of the 22 cases were male. The confirmed cases ranged in age from 9 to 61 years. None of those sickened had serious complications from their illnesses.
All beef burgers had been consumed or discarded by the time the outbreak came to the attention of public health official so could not be tested for the pathogenic bacteria. An investigation by environmental health officials suggests “the possibility of processing errors leading to undercooking as well as the potential for cross contamination in the preparation and serving of the beef burger products.”
Those processing errors include lack of consistency in cooking, inadequacy of temperature monitoring records, weakness in temperature monitoring techniques, inappropriate cleaning and disinfecting of the kitchen, and absence of documented evidence of a hazard analysis in relation to the two-step cooking process.
In other words, the burgers were seared in a central processing kitchen, cooled, then kept in chilled storage, which is a risk for bacterial growth. The burgers all had different appearances at this stage; some were well seared, and others were barely cooked. The burgers were then cooked to order in a high demand setting, which is risky since testing every burger with a food thermometer usually isn’t done under these circumstances.
Partially cooking meat, then cooling it and finishing cooking at a later time can trigger bacterial growth, especially since the food goes through the “danger zone” of 40°F to 140°F twice. In addition, the burgers were periodically tested with a food thermometer while on the grill, which could lead to overestimation of the temperature.
The report concludes that this outbreak should be used to highlight the risks associated with undercooked ground beef products. And officials recommend that the two part process of cooking beef burgers should be publicized as being risky.

No E. coli in Recalled Dungeness Raw Cream, State Tests Show
Source : http://foodpoisoningbulletin.com/2014/no-e-coli-in-recalled-dungeness-raw-cream-state-tests-show/
By Carla Gillespie (July 3, 2014)
Dungeness Valley Creamery issued a recall on June 28 for raw cream with an expiration date of July 2 for possible E. coli contamination, but tests from the the Washington State Department of Agriculture found the product free of the bacteria which causes serious, sometimes fatal illness.
A post on the company’s Facebook page said, “WSDA Lab Results ‘did not confirm’ the presence of e. coli in our Raw Cream sample dated 7/2. Our independent recall was in ‘an abundance of caution’, and is thankfully no longer necessary at this time. For those customers who disposed of, returned, or still otherwise wish to exchange those products with a 7/2 best by date, we will be happy to continue to process those requests.We appreciate your support and understanding. Thank you!”
Laws governing the sale of raw milk vary from state to state. In Washington, the sale of raw milk is legal if the dairy is licensed by the state. Dungeness Valley Creamery, a family owned farm, is licensed.  The Sequim farm is one of the state’s largest producers of unpasteurized dairy products.

More Hepatitis A Vaccinations for Tortilla Marissa Customers
Source : http://foodpoisoningbulletin.com/2014/more-hepatitis-a-vaccinations-for-tortilla-marissa-customers/
By Linda Larsen (July 2, 2014)
The Larimar County Department of Health and Environment is offering more free hepatitis A and immune globulin vaccinations for customers of Tortilla Marissa’s North of the Border Cafe restaurant in Fort Collins, Colorado. An employee there was diagnosed with the illness last month. The restaurant is located at 2635 S. College Avenue in Fort Collins. If you ate there after June 17, 2014 you should get a shot.
Hepatitis AMore than 800 customers have received the vaccinations since the announcement was made last week. The vaccines are only effective if given within two weeks of exposure. Hepatitis A is extremely contagious and the virus can be transmitted through food and drink and through direct contact, as well as contact with contaminated objects and surfaces.
The clinics will be open next week for anyone who ate at that restaurant in the last 14 days. The clinic is located at 1525 Blue Spruce Drive. Appointments are necessary. The clinic hours are Monday, July 7 from 9:00 am to noon and from 1:00 pm to 3:00 pm; and Tuesday, July 8, from 3:00 pm to 6:00 pm. Call 498-6767 to make an appointment.
If you need a vaccination before that time period, contact your doctor and get the shot. For more information, call 1-877-462-2911. If you want to speak to someone about personal health issues related to this situation, call 970-498-6706 and leave a message.
If it has been more than 14 days since you ate at that restaurant and you have not been previously vaccinated, monitor yourself for the symptoms of hepatitis A. They include fever, diarrhea, nausea, light-colored stool, dark-colored urine, yellow eyes and skin (jaundice), tiredness, loss of appetite, and abdominal cramps. People can be sick for months with this illness. Anyone with liver disease could become seriously ill if they contract the disease. Symptoms usually appear 15 to 50 days after exposure.

The Care and Eating of Fruits and Veggies
Source : http://foodpoisoningbulletin.com/2014/the-care-and-eating-of-fruits-and-veggies/
By Carla Gillespie (June 30, 2014)
June is Fruits and Vegetables Month. And because fruits and vegetables are an important part of a healthy diet and the most common source of food poisoning in the U.S., the U.S. Food and Drug Administration (FDA) has compiled some food safety tips.
Food safety tips for produceAccording to a study published last year by the Centers for Disease Control and Prevention (CDC),  produce was the implicated in 46 percent of all illnesses stemming from outbreaks where a food source could be identified, with leafy greens accounting for 23 percent.
Produce can be contaminated by pathogens in the soil or water where it is grown, but also by those who handle, prepare and serve it. For example, norovirus, the most common pathogen source identified in food poisoning outbreaks, is almost always spread by an infected food worker.  A person who has norovirus will experience symptoms, vomiting and diarrhea, for about a day but be contagious for three days after symptoms resolve.
While there’s no way of knowing if the restaurant server of your salad is recovering from norovirus, there are some things you can do to reduce your risk of illness while preparing produce at home. Here is what the FDA recommends:
The first thing is a refrigerator thermometer. Get one at a hardware store if your fridge is not equipped with one. Food that goes in the fridge needs to stay at 40вк F. Anything above that puts it into the “danger zone” where bacteria multiplies rapidly. (An appliance thermometer is also handy when the power goes out. Generally, a fridge can keep foods at a safe temperature for about four hours if the door is not opened. At the four hour mark, it’s best sto start moving food you want to save into ice filled coolers.)
At the store, look for produce that is not damaged, discolored or bruised. Bag it separately from meat or poultry. When buying pre-cut produce, such as a portion of a watermelon or a bagged salad, only buy it from a refrigerated or ice-filled display.
At home, before you prepare produce, be sure that cutting boards, dishes, utensils and counter tops have been washed with soap and hot water after the preparation of raw meat, poultry and seafood. Plastic or other non-porous cutting boards should be run through the dishwasher after use.
Before you begin to prepare produce, wash your hands for 20 seconds with warm, soapy water. Then rinse the produce under cold running water and dry it with a clean cloth or paper towel. Produce with hard skin, such as cucumbers, melons and potatoes,  should be scrubbed with a clean brush under cold running water and then dried.  All produce must be washed before eating- a cucumber you are going to peel, an apple you are having for a snack, leafy greens you grew yourself, or those grown organically or conventionally that you purchased. Don’t use soap or a special vegetable wash.
Pre-cut bags or containers have different labels. If it says prewashed and ready to eat, you don’t have to wash it. If  it says some other variation and you choose to wash it, follow the steps above.
Contact an E coli Lawyer - Free Case EvaluationFinally, a word about sprouts. Sprouts are grown in warm humid conditions that are ideal for bacteria such as E.coli, Listeria and Salmonella to grow. Washing sprouts won’t remove this bacteria. The only way to kill the bacteria is to cook the sprouts. That’s why the FDA and the CDC recommend that children, seniors, pregnant women, and those with weakened immune systems avoid eating raw or lightly cooked sprouts of any kind. If you are not in a high-risk group, but want to reduce your risk of food poisoning, eat only cooked sprouts.
An ongoing E. coli outbreak that has sickened 18 people in five states has been linked to raw clover sprouts served at Jimmy John’s and other sandwich shops. Forty four percent of the case patients were so sick they required hospitalization.

 

 

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07/03. Food Safety Auditor – Twin Falls, ID
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06/30. Food Safety Representative – Houston, TX
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