Food Safety Infosheet Highlights:

- 21 attendees of a catered lunch reported diarrhea and vomiting
- Toxin associated with Clostridium perfringens was isolated from some of the attendees
- The pathogen was found in ham and a plate of mixed food that was served at the luncheon
- Microwaves often heat foods unevenly making take the temperature with a tip-sensitive thermometer in multiple spots.

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Food Safety Infosheet Highlights:
- Norovirus outbreaks on the increase North Carolina
- Infected people can shed large amounts of norovirus in their vomit and diarrhea.
- Norovirus can persist on common kitchen surfaces for up to 6 weeks.
- Most hand sanitizers are not effective at reducing norovirus from hands.

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Food Safety Infosheet Highlights:
- 75 ill with salmonellosis after eating at the Tenth Hole Tea Rooms in Southsea (U.K.)
- Salmonella found in pre-cooked pasta and dishcloths, staff tested positive
- Don’t wash raw meats. Salmonella and other bugs can be sprayed up to 3 feet away by washing.

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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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- 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.