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Food Safety Infosheet Highlights:
-111 ill after meal at Norwegian swim meet; outbreak was linked to Clostridium perfringens.
-Clostridium perfringens spores often survive cooking.
-If you are hot-holding food have the proper tools available, such as chafing dishes with a heat source. Keep the food above 135°F if service is more than 4hrs after preparation.

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– The virus can be introduced into a site by ill patrons or food handlers and can remain on surface for weeks.
– Proper handwashing, excluding ill staff (for at least two days after disappearance of symptoms), and properly cleaning and sanitizing after vomit events can reduce risk.
– Two 2010 outbreaks of norovirus were linked to an Auckland, New Zealand caterer and eventually traced to one food handler. The individual had been ill with norovirus and prepared meals soon after recovering from symptoms.

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Food Safety Infosheet Highlights:

– Mankato, MN civic center catering company linked to virus outbreak at two separate events

– Investigators trace outbreak to multiple food handlers who were ill

– Don’t handle food while ill; especially if you have symptoms like diarrhea (when transmission is likely) or vomiting (as virus particles may be spread to hands, clothes and other surfaces).

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                                 Food Safety 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
• Plan ahead by preparing coolers and knowing where dry ice and block
ice suppliers are

Food Safety Infosheet Highlights
•Refrigerate cantaloupes quickly after slicing.Bacteria such as Salmonella and Listeria
can grow quickly on the orange flesh of the fruit when held above 41°F.
•Ask suppliers about food safety riskreduction practices including how they
manage water, cleaning and sanitation and staff.•When washing the outside of a cantaloupe, vigorously use a scrub brush under running
water to remove any easy-to-get-to bacteria.
•Don’t wash multiple cantaloupes at once by soaking in a sink.This could lead to pathogen
transfer from one fruit to another.

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:
– 52 shigellosis cases linked to one food handler over  a 2 month period.
– Food handlers can transmit Shigella in their poop without  even showing symptoms.
– If you’re ill with vomit, nausea or diarrhea do not handle food.
– Food handlers should wash hands before preparing food and after going to the bathroom.

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Food Safety Infosheet Highlights:
– E. coli O157:H7 is found in the intestines and poop of ruminants and other mammals.
–  It is unclear exactly whether the source of E. coli O157:H7 was a food, beverage or food handler.
– The victim fell ill along with at least 10 of the 24 family members who attended a Thanksgiving gathering.

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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.

Click here to download this food safety infosheet.

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.

Click here to download the food safety infosheet.

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