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Food safety infosheet highlights:

-At least 6 people who consumed raw or undercooked chicken livers, mostly chicken liver pâté have been infected with Campylobacter in Washington and Oregon.

– A recent study found that about 77% of raw chicken livers are contaminated with Campylobacter.

– Multiple outbreaks of Campylobacter infections linked to chicken livers have been reported in the United Kingdom and Australia.

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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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Food Safety Infosheet Highlights:
– Storing low-acid foods in a jar and sealing them without either acidifying or processing using pressure creates the ideal conditions for toxin formation.
– Tested recipes and directions for safe canning can be found at the National Center for Home Food Preservation:
nchfp.uga.edu.
– In 1977, 59 patrons of a Detroit Mexican restaurant became ill with botulism after consuming improperly canned peppers after restaurant staff put lightly-cooked peppers and water in jars and sealed them.
– Low acid foods (pH greater than 4.6) like beets cannot be safely canned using a boiling water bath unless acidified according to a tested recipe.

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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.

Click here to download this food safety infosheet.

Click here to download this food safety inosheet.

Click here to download this food safety infosheet.

Food Safety Infosheet Highlights:
– Recalled papayas have been sold by Agromod Produce Inc. under multiple brand names: Blondie, Yaya, Mañanita, and Tastylicious.
– Cut papaya held between 75°F and 80°F temperature has been shown to support the growth of Salmonella within 6hrs.
– Fresh cut papaya has been linked to two previous Salmonella outbreaks (Australia 2006-07; Singapore, 1996).
– In the Australian outbreak, Salmonella was found in in untreated river water used to wash papayas prior to sale.

Click here to download this food safety infosheet.

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:
– Tornados and storms can cause power outages and lead to food safety concerns
– With the door closed, food in most freezers will stay below 41° F for up to 3 days.
– Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature.
– You can safely re-freeze foods that still contain ice crystals or that have been kept at 41° F or below.
– Certain foods such as condiments, jams and jellies and breads will not be at risk for pathogen growth if not refrigerated.

Click here to download this food safety infosheet.

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