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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:
– At least 50 illnesses traced to community event
– Community events, such as  wedding receptions, church picnics, and fundraisers are common sources of foodborne illness outbreaks.
– These events are often held at temporary sites and staffed by volunteers.

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Food Safety Infosheet Highlights:
– Because raw eggs can carry Salmonella, use pasteurized eggs as a replacement in dishes such as custard.
– Clean and sanitize equipment between use to avoid cross-contamination when working with eggs.
– Know which products contain raw eggs and refrigerate to reduce the potential for Salmonella growth.

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Food Safety Infosheet Highlights:
– A recent foodborne illness outbreak in Kansas affecting 159 people has been linked to a turkey dinner served at a church function.
– Recent research has shown that when washing poultry, the pathogens can be spread within 3 ft of the sink, which might include already prepared fixins.
– The only way to know whether the turkey is done is with a tip-sensitive digital thermometer reading at least 165°F.

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Food Safety Infosheet Highlights:
– Juices have been linked to outbreaks in the past.
– Food handlers should be careful not to contaminate ready-to-eat or drink products.
– Wash and dry hands using soap, potable water and paper towels prior to handling foods.
– When storing food in coolers or fridges, keep ready-to-consume products covered and above items like raw meat that might drip.

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Food Safety Infosheet Highlights:
– UK Food Standard Agency has recently reported the results of a study demonstrating spray of bacteria up to 3 feet from the kitchen sink after poultry was washed.
– Clean and sanitize utensils and work surfaces after preparing raw poultry.
– Wash and dry hands after handling and preparing poultry as well as following dishwashing.

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Food Safety Infosheet Highlights:
– Source of outbreak is still unknown; hygiene, cross-contamination and food all potential factors
– 4-year-old Ronan Wilson’s symptoms  included vomit and feces red with blood, lungs filling with liquid and brain swelling
– 13 cases of E. coli O157:H7 were confirmed with some individuals showing no symptoms
– Practice good hygiene, especially food handlers who also care for children (including handwashing after handling diapers).

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Food Safety Infosheet Highlights:

-Poor sanitation or cross-contamination may have led to the closure.
-Listeria monocytogenes can be deadly for the elderly.
-In 2008, 43 individuals became ill and 22 died during an outbreak from Listeria-contaminated deli meats in Canada. The average age of victims was 77.

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Food Safety Infosheet Highlights:

-Community dinners can be great fundraisers but because they may be held at temporary sites and staffed by volunteers special precautions are needed.
-BBQ plates prepared by volunteers likely contained Salmonella.
-14 individuals who ate the BBQ plates were hospitalized with symptoms including abdominal cramping, diarrhea and vomiting.

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Food Safety Infosheet Highlights:

– Environmental health officers focus on cross-contamination practices of food handlers.
– Infections often are a result of cross-contamination, cooking to unsafe temperatures or contact with animals; Campylobacter is not often passed person-to person.
– Clean and sanitize all surfaces (cutting boards, counters) between raw and ready-to-eat food preparation.
– Use different utensils such as knives, tongs and lifters for raw and ready-to-eat foods, if cleaning and sanitizing between use isn’t practical.

Click here to download the food safety infosheet.

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