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

Food Safety Infosheet Highlights:

-Since these soups were not processed to kill Clostridium botulinum spores, the only control measure for botulism was keeping the product refrigerated

-If you sell foods that require refrigeration for safety, clearly and repeatedly communicate this to your customers

-Know which of your foods have to be refrigerated; check labels of incoming ingredients and follow instructions

Click here to download this food safety infosheet.

Food Safety Infosheet Highlights:
-Outbreak traced to  catered BBQ that was held at incorrect temperatures
-Food was reportedly delivered by caterer and BBQ dishes sat out at room temperature throughout the afternoon and evening.
– Have the proper tools available, such as chafing dishes with a heat source, to keep the food above 135°F.

Click here to download this food safety infosheet.

Food Safety Infosheet Highlights:
-Peppers were prime cause of 2008 Salmonella outbreak linked to over 1,500 illnesses
-Pepper and tomato-containing dishes sitting at room temperature may have made the outbreak larger.
-Refrigerate tomato dishes below 41°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.

Food Safety Infosheet Highlights:
– Hurricanes and storms can cause power outages and lead to food safety concerns.
– Protect your food by being prepared.
– Place a thermometer in your fridge and freezer.
– Plan ahead by preparing coolers and knowing where dry ice and block ice suppliers are.

Click here to download the food safety infosheet.

Food Safety Infosheet Highlights:

-Clean and sanitize utensils and work surfaces after preparing raw turkey for roasting.
-Wash your hands after getting the turkey ready.
-Cook your turkey to an internal temperature of 165°F.

Click here to download the food safety infosheet.

Food Safety Infosheet Highlights:
-Hurricanes and storms can cause power outages and lead to food safety concerns
-Protect your food by being prepared
-Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature
-You may safely re-freeze foods that still contain ice crystals or that have been kept at 41° F or below.

Click here to download the food safety infosheet.


Food Safety Infosheet Highlights:

-Inspectors ensure food safety for fair patrons in Wisconsin. 2007 Taste of Chicago outbreak: Despite the focus on vendors by sanitarians, outbreaks linked to festivals still happen.

Click here to download the food safety infosheet.


Food Safety Infosheet Highlights:

-Dirty water bottles thought to be source of outbreak; five players sidelined from playing, or having any contact with teammates.

Click here to download the food safety infosheet.


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