For Safety's Sake • Food Safety Newsletter • June 2007
Information and Tips for Keeping it Fresh!
Volume 1 • Issue 4
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Focus on Food Safety
Summer Festivals Can Be Cause for Food Safety Concerns
Summer is here and for many individuals this means picnics in the park, beach-side sandwiches, the state fair's fresh corn on the cob laden with butter and freshly-spun pink cotton candy. Can't you just taste it now?
It's true that the living gets easier and more relaxed during the summer months, but that does not mean we should let down our guard when it comes to food safety. In fact, we should be even more vigilant as temporary and make-shift food preparation sites often present different food safety issues.
Kudos to suburban Chicago's Daily Herald for its recent editorial (May 20, 2007), which addressed the Lake County, Illinois public health officials decision to tighten its oversight of food preparation at summer public events such as festivals, fairs, carnivals and more.
According to the Daily Herald, the county health department has told organizers of these events that vendors must complete an application and pay $12 to obtain a food service permit. Inspectors may show up, checking to make certain that they have appropriate hand-washing facilities and that they are storing and preparing food and ingredients properly.
While some may think this is going overboard, consider this statistic, according to the Centers for Disease Control and Prevention, food borne illnesses sickens 76 million Americans, hospitalizes 300,000 and kills 5,000 a year. As more health departments implement procedures as Lake County has, we may greatly reduce the incidence of food borne illnesses like salmonella.
So --- go ahead and have fun this summer, enjoy friends, family and all of those good summer treats, but take an extra look at how your food is being prepared. Given recent illness from E. coli or salmonella, and the repeat issues with food borne illness that peak every summer, a completed application, small fee and monitoring is worth every penny to keep the public safe.
Greg West
President of National Pasteurized Eggs, Inc.
Food Safety in the News
Salmonella-tainted Peanut Butter Sickness Tops 600
More than 600 people have now been sickened by salmonella-tainted peanut butter according to a report recently released by the Centers for Disease Control and Prevention. Initial reports in March reflected that 425 were sickened, however, that number has now risen to 628 across 47 states. Apparently, only Hawaii, New Hampshire and Utah have not reported any illnesses.
Source: KTTC.com: posted June 4, 2007
http://www.kttc.com/News/index.php?ID=15606
E. coli Results In Major Beef Recall
More than 5.7 million pounds of fresh and frozen meat that may have been contaminated with E. coli has been recalled. The beef was sold in 11 Western states and was distributed by United Food Group LLC, based in California. All products included in the recall had sell-by dates from April 6 to April 20, according to David Goldman, acting administrator of the USDA Food Safety and Inspection Service. None of the products are in the stores now as the expiration date has past. However, consumers may still have meat at home in their freezers and are encouraged to check. The meat has been blamed for an E. coli outbreak resulting in 14 illnesses. All individuals have recovered.
The affected grocery stores included Albertson's, Basha's, Grocery Outlet, Fry's, "R" Ranch Markets, Save-A-Lot, Save-Mart, Scolari's Wholesale Markets, Smart and Final, Smith's, Stater Bros. and Superior Warehouse.
Source: Newsday.com: posted June 11, 2007
http://www.newsday.com/search/sns-ap-beef-recall,0,2154801,print.story
Recalled Chicken May be Contaminated
The U.S. Food Safety and Inspection Service has announced the voluntary recall of 140 pounds of chicken products due to possible contamination.
The Really Cool Food Co. of Syosset, N.Y., said the chicken may be contaminated with Listeria monocytogenes that can cause listeriosis, an uncommon, but potentially fatal disease. The chicken products being recalled were 12-ounce trays of "Stop & Shop All Natural Grilled Balsamic Flavored Chicken Breast", "All-Natural Chef Prepared Ready-to-Heat Meals." Each label bears the establishment number "P-33912" inside the USDA mark of inspection and a "Sell-by" date of "6/12/07." The chicken products were distributed to retail establishments in New Jersey and New York.
Source: The Money Times: posted June 7, 2007
http://www.themoneytimes.com/articles/20070607/possibly_contaminated_chicken_is_recalled-id-104459.html
Food Safety Q & A
If you have a question you would like us to address in a future e-newsletter, please contact us at 4safetyssake@gmail.com.
Q: How often should you sanitize your kitchen drains and disposal?
A: The kitchen sink drain, disposal and connecting pipe are often overlooked, but they should be sanitized periodically by pouring down the sink a solution of 1 teaspoon (5 milliliters) of chlorine bleach in 1 quart (about 1 liter) of water or a solution of commercial kitchen cleaning agent made according to product directions. Food particles get trapped in the drain and disposal and, along with the moisture, create an ideal environment for bacterial growth.
Source: Food and Drug Administration's Center for Food Safety and Applied Nutrition
Safe Serving Spotlight
Who is leading the pack in food safety? In this section, we highlight foodservice entities that hold the highest standards and can teach all of us a thing or two. If you believe your organization deserves to be recognized, please e-mail us 4safetyssake@gmail.com and let us know. We'd love to share your story, too.
Basil's by the Lake • Sacramento, CA
Scott LaCrosse, executive chef at Basil's by the Lake in the Radisson Sacramento, has set an award-winning precedent in the Sacramento area hotel food industry. Recently nominated as one of the top three hotel restaurants for Sunday brunch by Sacramento magazine and the "Best Hotel Restaurant in Sacramento" by the California Restaurant Association in 2006, Basil's by the Lake provides top service and quality to its guests, and what distinguished guests they are.
The Radisson Sacramento maintains a facility for the exclusive use of Sacramento's MEPS, the Military Entrance Processing Station. The Radisson houses and feeds young men and women going into all branches of the military.
Due to strict military standards, representatives of the federal government, as well as the MEPS have unannounced walk thru inspections to ensure kitchen cleanliness, safety and proper food storage. Due to the immense responsibility of serving more than 10,000 guests a month, including those that defend our country, other government agents, neighbors and hotel guests alike, Chef LaCrosse takes kitchen safety extremely serious. He boasts that his kitchen continues to make steady improvements and has never had an incident of re-inspection.
The MEPS inspections are in addition to the two yearly inspections required by The Dow Hotel Company and executed by the American Sanitation Institute food safety consultants. "We have passed every ASI inspection and recently raised our score to 93 out of 100 on the last visit," he says.
Basil's by the Lake received a Green Placard by the Sacramento County Environmental Management Department. The Green Placard indicates that the establishment passed its inspection and is the highest rating in a new food safety program. The new placard program was established to reduce food borne illness, increase compliance with food safety laws and convey inspection results to the public using a system that is easy to understand.
These consistent safety and sanitation inspections require daily follow through, constant monitoring of food temperatures, proper handling, storage and ensuring clean safe work stations. Indeed, when it comes to food safety, Chef LaCrosse and his culinary team deserve a medal of honor!
Did You Know?
Serving utensils should be kept in the hot or cold food on a buffet serving line, so the utensils will be at the same temperature as the food, thus preventing food residue on the serving end to become contaminated and allow harmful bacteria to grow. This practice also helps prevent one food from being transferred to another, say creamed spinach transferred to mashed potatoes, by the serving utensil.
May 2007 E-Zine: National Registry of Food Safety Professionals
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