Food Safety Infosheet Highlights:
- Unless noted on packaging, treat tempeh as a raw food.
- Knives, cutting boards and other food contact surfaces must be cleaned and sanitized between preparation and use with ready-to-eat foods.
- Salmonella and other pathogens can grow during the tempeh production process.
- Wash hands after handling any potentially contaminated food or packaging (especially those that are leaking).

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Food Safety Infosheet Highlights:
- Among the 166 illnesses are 12 hospitalizations.
- The implicated product, processed and distributed by Moon Marine USA Corporation (also known as MMI) of Cupertino, Calif. is made of tuna back meat, which is  scraped off the bones and looks like ground product.
- The product is not available for sale to individual consumers, but may have been used in food service and retail to make sushi, sashimi, ceviche and similar dishes.
- Moon Marine USA Corporation or MMI and Nakaochi Scrape AA or AAA were printed on boxes of the product when it was initially sold to distributors. Boxes may have been broken into smaller lots for further sale.

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Food Safety Infosheet Highlights:

-Chicks are a popular present this time of year, but is it the best idea? This week’s infosheet covers recent outbreaks associated with baby chicks. Another popular Easter theme are eggs, which can also cause problems.

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- Over 220 at cheerleading competition fall ill with norovirus.

- The outbreak likely started when a participant showed up at the competition while ill.

- Health officials believe that the outbreak grew because affected individuals vomited in public.

- Chlorine bleach can inactivate norovirus; Quaternary ammonia (quats) are not recommended because the aren’t effective.

- A 5,000 ppm (25 tablespoons 5.25% bleach per gallon of water). bleach solution should be applied to soiled areas for at least 4 minutes.

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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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