By NICOLE NORFLEET (AP) – 6 days ago
RALEIGH, N.C. — Here’s an unappetizing thought: A review of restaurant food safety practices found that a typical kitchen worker cross-contaminates food with potentially dangerous pathogens about once per hour.
Among the risky behaviors cited were workers using aprons and other garments to dry hands, as well as using the same utensils and surfaces to prepare both raw and cooked foods, according to a review by a North Carolina State University researcher.
Both practices are considered health violations, said Ben Chapman, an assistant professor and food safety specialist who used video cameras in eight restaurant kitchens to monitor worker food safety habits.
Joan McGlockton, a food policy representative for the National Restaurant Association, said that while the study is disconcerting, the association doesn’t feel it is representative of the entire restaurant industry.
“We apply strong emphasis on employee training in areas of food safety to ensure that proper practices in hygiene, food handling and sanitation are in place in every food service outlet,” she said in an e-mail.
Americans experience about 76 million foodborne illnesses a year. While most of these cases are mild and don’t have long-term symptoms, foodborne illnesses cause about 5,000 deaths annually, according to the Centers for Disease Control and Prevention. From 1998 to 2004, the latest figures available, more than 50 percent of foodborne disease outbreaks reported to the CDC were associated with restaurants or delicatessens.
Cross-contamination happens when pathogens, such as salmonella and E. coli, are transferred from raw food or contaminated source to already prepared food. For example, when a cook uses the same knife to first cut raw chicken and then to slice a sandwich.
Chapman says the risky behaviors were most prevalent during busy periods. For example, some employees didn’t attempt to wash their hands during lunch and breakfast rushes. Multiple workers using the same tools caused many of the cross-contaminations, according to the review published in the June issue of the Journal of Food Protection.
There was also some good news: Chapman found that posting information about food safety in kitchens and break rooms that gives employees examples of the consequences of poor food handling significantly reduced risky behaviors.
Copyright © 2010 The Associated Press. All rights reserved.
Paris, TX-based Campbell Soup Supply Company, LLC is recalling approximately 15 million pounds of “SpaghettiOs with Meatballs” canned products due to possible under-processing, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced Thursday.
The following products are subject to recall:
-14.75-ounce cans of “SpaghettiOs” with Meatballs, bearing the identifying product code “U5″ on the bottom of the can.
-14.75-ounce cans of “SpaghettiOs” A to Z with Meatballs, bearing the identifying product code “4N” on the bottom of the can.
-14.75-ounce cans of “SpaghettiOs” Fun Shapes with Meatballs (Cars), bearing the identifying product code “KS” on the bottom of the can.
The products subject to recall bear the establishment number “EST 4K,” as well as a “Use By” date between June 2010 and December 2011 ink-jetted on the bottom of each can.
These products were manufactured between December 2008 and June 2010 and distributed to retail establishments nationwide.
FSIS has not yet issued a retail distribution list.
The company and its subsequent investigation discovered the problem through a routine warehouse inspection. FSIS has received no reports of illnesses from consumption of these products.
FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers.
Consumer questions regarding the recall should be directed to Campbell’s Hotline at (866) 495-3774; media inquiries should be directed to the company’s Director of Corporate Communications, Anthony Sanzio at (856) 968-4390.
Ohio and Indiana dairy farms were warned earlier this month about selling animals for slaughter that were adulterated by the misuse of antibiotics.
Some experts blame the misuse of animal antibiotics for making some common antibiotics less effective in human medicine.
The first to receive a warning letter from the U.S. Food and Drug Administration was Troyer Farms in East Laotto, IN. The June 4 letter notified owner Timothy A. Troyer “of the violations of the Federal Food, Drug and Cosmetic Act that we found during our investigation of your operation.”
FDA inspected the Indiana dairy operation last March 9 and 10, finding a dairy cow sold on Aug. 11, 2009 for slaughter was adulterated. The animal drugs flunixin and gentamicin were found, respectively, in the liver tissue and kidney tissues of the dairy cow at unacceptable levels.
FDA has established a tolerance level for the sulfa drug, flunixin, of 0.125 parts per million (ppm), and the Troyer Farms cow had 1.0512 ppm in the liver tissue. There is no tolerance level for gentamicin, an antibiotic. It residue was found in the cow’s liver.
“The presence of these drugs in edible tissues from this animal in these amounts causes the food to be adulterated…” FDA wrote.
The U.S. Department of Agriculture’s Food Safety & Inspection Service (FSIS) tested the tissue samples.
FDA faulted the dairy for the holding medicated animals in conditions where harmful drug residues “are likely to enter the food supply.”
Poor record keeping and not following label directions for use of the animal drugs are adding to the problem, and not operating under lawful orders of a licensed veterinarian were cited as problems.
The antibiotic drug cannot be used 30 days prior to slaughter.
A Fredericksburg, Ohio dairy received the other recent warning letter. The June 10 notice to Clearview Farms concerned misuse of the neomycin, another antibiotic.
FDA’s investigation into the Ohio dairy last Jan. 11 and 13 focused on an Aug. 19, 2009 sale of a diary cow that was going to be turned into beefsteak.
The FSIS tests on tissues from the animal showed the presence of neomycin in the kidney at 7.34 parts per million (ppm). FDA has established a tolerance for residues of neomycin in the uncooked edible tissue of cattle at 7.2 ppm.
“Our investigation also found that you hold animals under conditions that are so inadequate that medicated animals bearing potentially harmful drug residues are likely to enter the food supply, ” the FDA warning letter said.
Other animal drug abuse by the dairy also concerns FDA.
“Our investigation also found that you caused the drug, Draxxin (Tulathromycin) Injectable Solution, NADA 141-244, to be unsafe within the meaning of section 512(a)(4) of the Act, 21 U.S.C. 360b(a)(4), because the drug was used in a manner that did not conform with its approved uses or the regulations for Extralabel Drug Use in Animals, 21 C.F.R. Part 530,” the letter continued.”
The Ohio dairy was also accused of administering animal drugs without the supervision of a state licensed vet.
Both dairies were given 15 working days to respond to FDA’s notices about their alleged violations.
A Portland seafood processor is recalling lobster that may be contaminated with Listeria.
Portland Shellfish Company Inc. recalled the following brands of cooked, ready to eat fresh or frozen lobster meat: Portland Shellfish Co. Inc brand, Claw island, Craig’s All Natural, and Inland Ocean cooked, fresh or frozen lobster claw and knuckle meat.
As recent tests show the product has the potential to be contaminated with Listeria monocytogenes, an organism that can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems.
Symptoms include high fever, severe headache, stiffness, nausea, abdominal pain, and diarrhea. Listeria infection can cause miscarriages and stillbirths among pregnant women.
The recalled products were distributed nationwide in wholesale and retail stores.
Recalled products and Lot numbers:
LOBSTER CLAW & KNUCKLE MEAT, CS 6 x 2 LB, packed under the Claw Island, Craig’s All Natural or Inland Ocean brand, production lot numbers 13210, 13310, and 13410, shipped between 05/14/2010 and 05/26/2010.
LOBSTER KNUCKLE MEAT, CS 6 x 2 LB, packed under the Inland Ocean brand, production lot numbers 13210, shipped on 05/13/2010.
LOBSTER CLAW & KNUCKLE MEAT, CS 18 x 15 oz, packed under the Claw Island brand, production lot numbers 13210 and 13410, shipped between 05/25/2010 and 06/08/2010.
LOBSTER CLAW & KNUCKLE MEAT, CS 20 x 8 oz, packed under the Craig’s All Natural brand, production lot numbers 13210, shipped on 05/14/2010.
LOBSTER KNUCKLE MEAT, 1 LB bag, fresh, packed under Portland shellfish brand, production lot number 13310, shipped on 05/12/2010.
LOBSTER CLAW & KNUCKLE MEAT, 4 oz bag, fresh, packed under Portland shellfish brand, production lot number 13310, shipped on 05/13/2010.
LOBSTER CLAW & KNUCKLE MEAT, 1 LB bag, fresh, packed under Portland shellfish brand, production lot number 13210 and 13310, shipped on 05/12/2010 and 05/13/2010.
LOBSTER CLAW & KNUCKLE MEAT, 2 LB bag, fresh, packed under Portland shellfish brand, production lot number 13210 and 13310, shipped on 05/12/2010 05/13/2010, 05/14/2010.
LOBSTER CLAW & KNUCKLE MEAT, 5 LB bag, fresh, packed under Portland shellfish brand, production lot number 13210, shipped on 05/12/2010.
Consumers who have purchased these products are urged not to consume it and to return the product to the place of purchase for a full refund.
Consumers with questions may contact the company at 207-699-5505, Monday through Friday between 8:00 a.m. to 5:00 p.m.
No related foodborne illnesses have been reported to date.
Bimbo Bakeries USA, Inc. has recalled Bimbo brand Soft White Bread (1 lb. 4 oz. or 567 grams) sold in California, Idaho, Oregon and Washington because it may contain undeclared milk.
People who have an allergy to milk run the risk of life threatening or serious allergic reaction if they consume the product.
The product being recalled has a red band of color above the clear bag window on the front of bread bag and square lock tab closures in the colors and dates as follows:
-White tab – 6/14 or 6/21
-Blue tab – 6/15
-Tan tab – 6/17
-Green tab – 6/18
-Red tab – 6/20
The Horsham, PA company announced the recall after it was discovered that the product containing milk was distributed in packaging that did not reveal the presence of milk.
The company has received no reports of illness or injuries.
All products with the above code dates are being removed from store shelves. No other Bimbo brand products are affected.
Consumers with allergies to milk who have purchased the product can return the product to its place of purchase for a full refund.
Consumers with questions may contact the company at 1-800-984-0989 at any time 24 hours a day.
| Event | CLASS CLOSED ServSafe® Food Manager Certification Class |
| When |
Wednesday, July 14, 2010
9:00am
-
Click on class for more information & register
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All Ages
|
| Where |
Vidalia, GA HRBAudit Training Center (map)
Vidalia, GA
|
| Other Info |  ServSafe® delivers high-quality training options for every manager. From the classroom to online, and in a variety of languages, this is your food safety training and certification solution.The ServSafe® Food Protection Manager Certification is nationally recognized and accredited. To date, more than 3 million ServSafe® Food Protection Manager Certifications have been awarded. See the advantages for yourself with an overview of ServSafe® Fifth Edition. You’ll discover this is the food safety training program that truly is “workforce ready.” STATE REQUIREMENT Mandatory. Georgia requires at least one food service manager on staff who has successfully completed a food safety training program and passed an ANSI-CFP exam. For all new establishments, there is a 90 day grace period to comply with the mandatory manager certification. During this 90 day period, the manager or person in charge must demonstrate food safety knowledge. For existing food establishments, manager certification shall be implemented by 11/2009. Monday – Saturday Class is held from 9am-6pm with a 45 minute lunch break. Sunday Class is held from 11am – 8pm with a 45 minute dinner break. After class the proctored test will be given. Class is 8 hours plus 1 ½ hours for test. Class with ServSafe® Essentials Book – 5th Edition [wp_cart:July 14, 2010(Standard):price:160.00:end]Seminar Style Class (Standard Testing) - $160.00* [wp_cart:July 14, 2010(Express) :price:180.00:end]Seminar Style Class (Express Testing) - $180.00* [wp_cart:July 14, 2010(Standard):price:120.00:end]Video Conferencing Style Class - $120.00* Class with out ServSafe® Essentials Book – 5th Edition On Demand Class: [wp_cart:July 14, 2010 - On Demand Class :price:175:end]On Demand Class plus proctored test – $175.00 Proctored Test/Re-Test: [wp_cart:July 14, 2010 - HRBAudit Proctored Test (Paper) :price:50.00:end]Paper – Course taken with HRBAudit – $50.00 [wp_cart:July 14, 2010 - HRBAudit Proctored Test (Electronic) :price:70.00:end]Electronic – Paper – Course taken with HRBAudit – $70.00 [wp_cart:July 14, 2010 - Proctored Test (Paper) :price:75.00:end]Paper – Course not taken with HRBAudit – $75.00 [wp_cart:July 14, 2010 - HRBAudit Proctored Test (Paper) :price:95.00:end]Electronic – Course not taken with HRBAudit – $95.00 *Online Store Details – PLEASE READ |
