Food Safety Infosheet Highlights:
- 60 illnesses in 10 states linked to the outbreak; 37 ill in Missouri
- Outbreak has been linked to romaine lettuce; many ill individuals consumed the lettuce at Schnucks grocery store outlets in the St. Louis area
- Fresh produce is not cooked, so any poop that comes in contact with it from farm-to-fork can be passed to diners.
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Food Safety Infosheet Highlights:
- Pest control in the food business is important; be extra vigilant with hygiene and storage practices
- Don’t just employ temporary measures to eliminate the pests; spend time to correct the reasons behind the infestation.
- Holidays are often time of year when large quantities of food will be bought in bulk resulting in additional places for pests to hide.
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Food Safety Infosheet Highlights:
- An estimated 7,700 diners may have been exposed to Hepatitis A in Texas.
- Servers while not traditionally thought as food handlers are often involved with scooping beverage ice and salad prep.
- Handwashing can reduce the chance of passing on Hepatitis A to patrons. Keep poop off your hands.
Food safety infosheets are created weekly and are posted in restaurants, retail stores, on farms and used in training throughout the world.
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Food Safety Infosheet Highlights:
- 4 deaths and 15 illnesses in Colorado, Nebraska, Oklahoma and Texas.
- Listeria monocytogenes can grow slowly at refrigeration temperatures in some foods including cantaloupe. Listeria on cut cantaloupe will only reach levels likely to cause illness after many days of storage at 41°F.
- Refrigerate cantaloupes quickly after slicing. Bacteria such as Listeria can grow quickly on the orange flesh of the fruit when held above 41°F.
- Ask suppliers about food safety risk-reduction practices including how they manage water, animal exclusion and staff.
Click here to download this food safety infosheet.
Click here to download this food safety inosheet.
Click here to download this food safety infosheet.
Click here to download this food safety infosheet.
Infosheet highlights
- Place a thermometer in your fridge and freezer.
- Have a tip-sensitive digital thermometer ready to check foods.
- Have items that don’t require refrigeration and can be eaten cold or heated on an outdoor grill.
- Freeze containers of water for ice and to help keep food cold in the appliances.
- Plan ahead by preparing coolers and knowing where dry ice and block ice suppliers are.
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Food Safety Infosheet Highlights:
- Cargill Meat Solutions Corporation has recalled over 36 million lbs of ground turkey products
- Over 30 products have been recalled; All bear the number P-963 inside USDA inspection mark
- Ask suppliers about pathogen control measures.
- Cook all poultry to 165°F, measured with a digital tip-sensitive thermometer.
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Food Safety Infosheet Highlights:
- Recalled papayas have been sold by Agromod Produce Inc. under multiple brand names: Blondie, Yaya, Mañanita, and Tastylicious.
- Cut papaya held between 75°F and 80°F temperature has been shown to support the growth of Salmonella within 6hrs.
- Fresh cut papaya has been linked to two previous Salmonella outbreaks (Australia 2006-07; Singapore, 1996).
- In the Australian outbreak, Salmonella was found in in untreated river water used to wash papayas prior to sale.
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