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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.

Click here to download this food safety infosheet.

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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.

Click here to download this food safety infosheet.


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:

– Since December 2009 three oyster-linked outbreaks resulting in over 300 illnesses have been reported in the U.S.
– Ensure that you buy oysters from licensed, reputable suppliers.
– Ask your suppliers about their food safety practices and harvesting sites.
– Tell patrons that steaming is not always an effective cooking step for oysters; steamed is not a safe alternative to raw.

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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.

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Food Safety Infosheet Highlights:

– Ground beef has been linked to at least 16 outbreaks since 2007.
– In 2009, this pathogen led to the recall of beef from nearly 3,000 grocers in 41 states.
– Cook all ground beef to 155°F for 15 seconds or 160°F for an instant kill.
– Clean and sanitize all surfaces (cutting boards, counters) where ground beef items were prepared.

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Food Safety Infosheet Highlights:

– Outbreak linked to shellfish, made worse by ill staff
– Fat Duck’s poor food safety practices may have led to further contamination
– Several weaknesses in procedures at the restaurant may have contributed to ongoing transmission including delayed response to the incident and ill staff members

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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:

– Improper cooling is suspected as the cause of the outbreak. It is not known how rapidly the food that the caterer prepared was cooled.
– Foods that have suffered temperature abuse often lead to Clostridium perfringens poisoning.
– Food can be briefly left out to cool, as long as it is refrigerated by the time it reaches 120℉. Use a thermometer to verify the temperature.


Click here to download the food safety infosheet.

Food safety infosheet highlights:

-In February 2009 a Spokane woman and two young children were sickened by botulism from improperly canned green beans from a home garden.
-Use a pressure canner and follow a tested recipe to safely preserve beans.
-Clostridium botulinum spores are common in soil. The spores can be heat activated and turn into cells. The growing cells create a toxin leading to botulism in oxygen-free canned foods.

Click here to download the food safety infosheet.


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