Salix Animal Health, LLC, Announces Voluntary Recall of One Lot of "Good 'N' Fun - Beefhide Chicken Sticks" Dog Treats Due to Possible Salmonella Contamination
Contact:
Consumer:
1-800-338-4896
Media:
Connie Caldwell
314-683-2460
FOR IMMEDIATE RELEASE – September 30, 2015 – Deerfield, FL – Salix Animal Health, LLC today announced it has initiated a voluntary recall of one lot of "Good 'n' Fun - Beefhide Chicken Sticks" because it may have the potential to be contaminated with Salmonella.
Salmonella can affect animals eating the product and there is risk to humans from handling contaminated products.
Healthy people infected with Salmonella should monitor themselves for some, or all, of the following symptoms: nausea, vomiting, diarrhea or bloody diarrhea, abdominal cramping and fever. Rarely, Salmonella can result in more serious ailments, including arterial infections, endocarditis, arthritis, muscle pain, eye irritation, and urinary tract symptoms. Consumers exhibiting these signs after having contact with this product should contact their healthcare providers.
Pets with Salmonella infections may be lethargic and have diarrhea or bloody diarrhea, fever, and vomiting. Some pets will have only decreased appetite, fever and abdominal pain. Infected, but otherwise healthy pets can be carriers and infect other animals or humans. If your pet has consumed the recalled product and has these symptoms, please contact your veterinarian.
The recalled "Good 'n' Fun – Beefhide Chicken Sticks" was distributed nationwide by Salix Animal Health to Dollar General and Dollar Tree retail stores.
The recalled product is packaged in a 2.8 ounce bag stamped on the back side with lot # AO15010 and with an expiration date of 03/2018. The UPC code is 0 91093 82247 1.
No pet or consumer illnesses from this product have been reported to date. However, because of our commitment to safety and quality, Salix Animal Health is conducting a voluntary recall of this product.
The potential for contamination was noted after routine testing by the Georgia Department of Agriculture revealed the presence of Salmonella in one 2.8 ounce package of "Good 'n' Fun - Beefhide Chicken Sticks" labeled with the recalled code.
No other product is affected at this time. Customers should look at the lot code and expiration date on the product package to determine if it is subject to the voluntary recall. Customers who have purchased the product subject to this recall are urged to dispose of the product or return it for full refund.
We take our responsibility to pets and their owners seriously and as a result we are investigating the cause of this problem so that we can prevent it from occurring in the future. Salix Animal Health, is also working with retailers to ensure that the affected product is no longer sold and removed from inventory.
If you have these products, please contact Salix Animal Health's consumer affairs team at 1-800-338-4896, Monday through Friday between the hours of 8:30 AM - 5:00 PM Eastern Standard Time for a refund. Customers with questions may call the consumer affairs team at the number listed above.
For press inquiries, please contact Connie Caldwell at 314-683-2460, Monday through Friday 9:00 AM - 6:00 PM Eastern Standard Time.
Wednesday, September 30, 2015
New #foodsafety #recall #undeclared #sulfites in Golden Raisins.
United TC Issues Allergy Alert on Undeclared Sulfites in Golden Raisins
Contact:
Consumer: (732) 355-9600
United TC
3 Chris Court
Dayton, NJ 08810
FOR IMMEDIATE RELEASE - September 30, 2015 - Dayton, NJ - United TC of Dayton, NJ is recalling Basma Golden Raisins, 16 oz. and bulk cartons of Golden Raisins, 30 Lb. because they may contain undeclared sulfites. People who have an allergy or severe sensitivity to sulfites run the risk of serious or life threatening allergic reaction if they consume these products.
Basma Golden Raisins, 16 oz. and bulk cartons of Golden Raisins, 30 Lb. were distributed in New York and Pennsylvania through retail stores.
Basma Golden Raisins, 16 oz. are packaged in a clear plastic package. Bulk cartons of Golden Raisins, 30 Lb. are packaged in a plastic bag placed in a sole carton box.
No illnesses have been reported to date in connection with the problem.
This recall was initiated after NYSDAM sampling and analysis revealed the presence of undeclared sulfites in Basma Golden Raisins. Subsequent investigation indicates the problem was due to the lack of an ingredient declaration on the 30 Lb. bulk cartons.
Consumers who have purchased the affected products are urged to return it to the place of purchase for a full refund. Consumers with questions may contact the company at (732) 355- 9600.
Contact:
Consumer: (732) 355-9600
United TC
3 Chris Court
Dayton, NJ 08810
FOR IMMEDIATE RELEASE - September 30, 2015 - Dayton, NJ - United TC of Dayton, NJ is recalling Basma Golden Raisins, 16 oz. and bulk cartons of Golden Raisins, 30 Lb. because they may contain undeclared sulfites. People who have an allergy or severe sensitivity to sulfites run the risk of serious or life threatening allergic reaction if they consume these products.
Basma Golden Raisins, 16 oz. and bulk cartons of Golden Raisins, 30 Lb. were distributed in New York and Pennsylvania through retail stores.
Basma Golden Raisins, 16 oz. are packaged in a clear plastic package. Bulk cartons of Golden Raisins, 30 Lb. are packaged in a plastic bag placed in a sole carton box.
No illnesses have been reported to date in connection with the problem.
This recall was initiated after NYSDAM sampling and analysis revealed the presence of undeclared sulfites in Basma Golden Raisins. Subsequent investigation indicates the problem was due to the lack of an ingredient declaration on the 30 Lb. bulk cartons.
Consumers who have purchased the affected products are urged to return it to the place of purchase for a full refund. Consumers with questions may contact the company at (732) 355- 9600.
New #foodsafety #recall #undeclared #sulfites in Shad Raisins.
Fatima Brothers Issues Alert On Undeclared Sulfites In Shad Raisins
Contact:
Consumer:
Enamul Khan
(347) 639-1426
FOR IMMEDIATE RELEASE – September 28, 2015 – Maspeth, NY – Fatima Brothers Inc. is recalling its 7 oz. and 14 oz. packages of SHAD RAISINS because they contained undeclared sulfites. Consumers who have severe sensitivity to sulfites run the risk of serious or life-threatening allergic reactions if they consume this product.
The recall SHAD RAISINS comes in an uncoded 7 oz. and 14 oz. plastic bag and was sold in retail stores in New York and New Jersey.
The recall was initiated after routine sampling by New York State Department of Agriculture and Markets Food Inspectors and subsequent analysis of the product by Food Laboratory personnel revealed the presence of sulfites in packages of SHAD RAISINS, which did not declare the sulfites on the label. The consumption of 10 milligrams of sulfites per serving has been reported to elicit severe reactions in some asthmatics. Anaphylactic shock could occur in certain sulfite-sensitive individuals upon ingesting 10 milligrams or more sulfites. Analysis of SHAD RAISINS revealed they contained 38.19 milligrams per serving.
No illnesses have been reported to date in connection with this problem. Consumers who have purchased the SHAD RAISINS should return it the place of purchase.
Consumers with questions may contact Enamul Khan at (347) 639-1426.
Contact:
Consumer:
Enamul Khan
(347) 639-1426
FOR IMMEDIATE RELEASE – September 28, 2015 – Maspeth, NY – Fatima Brothers Inc. is recalling its 7 oz. and 14 oz. packages of SHAD RAISINS because they contained undeclared sulfites. Consumers who have severe sensitivity to sulfites run the risk of serious or life-threatening allergic reactions if they consume this product.
The recall SHAD RAISINS comes in an uncoded 7 oz. and 14 oz. plastic bag and was sold in retail stores in New York and New Jersey.
The recall was initiated after routine sampling by New York State Department of Agriculture and Markets Food Inspectors and subsequent analysis of the product by Food Laboratory personnel revealed the presence of sulfites in packages of SHAD RAISINS, which did not declare the sulfites on the label. The consumption of 10 milligrams of sulfites per serving has been reported to elicit severe reactions in some asthmatics. Anaphylactic shock could occur in certain sulfite-sensitive individuals upon ingesting 10 milligrams or more sulfites. Analysis of SHAD RAISINS revealed they contained 38.19 milligrams per serving.
No illnesses have been reported to date in connection with this problem. Consumers who have purchased the SHAD RAISINS should return it the place of purchase.
Consumers with questions may contact Enamul Khan at (347) 639-1426.
September is #National #Foodsafety #Education month. Today's lesson: What is Botulism (Clostridium botulinum bacteria)?
Botulism is an illness caused by the Clostridium botulinum bacteria.
The bacteria is known to form spores that are commonly found in water and the soil, and can contaminate almost any food. It does not grow well in refrigerated or highly acidic foods or in foods that have a low moisture content; however, the bacteria grows without the need for oxygen and can ultimately produce a deadly toxin if the food items are time and temperature abused.
Without the aid of medical treatment, death is highly likely.
The foods most commonly associated with this bacteria are: incorrectly canned foods, reduced oxygen packaged foods, temperature-abused vegetables, such as baked potatoes, and untreated garlic-and-oil mixtures.
The most common symptoms are: initially nausea and vomiting; later, weakness, double vision, and difficulty in speaking and swallowing.
In addition to controlling for time and temperature abuse, the following preventive measures are also recommended:
1. Hold, cool, and reheat foods correctly.
2. inspect canned foods for damage.
Thank you very much for following these posts during the month of September.
If you have any questions about anything that I present in these lessons, or have a question about anything regarding food safety, please feel free to contact me.
The bacteria is known to form spores that are commonly found in water and the soil, and can contaminate almost any food. It does not grow well in refrigerated or highly acidic foods or in foods that have a low moisture content; however, the bacteria grows without the need for oxygen and can ultimately produce a deadly toxin if the food items are time and temperature abused.
Without the aid of medical treatment, death is highly likely.
The foods most commonly associated with this bacteria are: incorrectly canned foods, reduced oxygen packaged foods, temperature-abused vegetables, such as baked potatoes, and untreated garlic-and-oil mixtures.
The most common symptoms are: initially nausea and vomiting; later, weakness, double vision, and difficulty in speaking and swallowing.
In addition to controlling for time and temperature abuse, the following preventive measures are also recommended:
1. Hold, cool, and reheat foods correctly.
2. inspect canned foods for damage.
Thank you very much for following these posts during the month of September.
If you have any questions about anything that I present in these lessons, or have a question about anything regarding food safety, please feel free to contact me.
Tuesday, September 29, 2015
September is #National #Foodsafety #Education month. Today's lesson: What is Clostridium perfringens gastroenteritis (Clostridium perfringens bacteria)?
Clostridium perfringens gastroenteritis is an illness caused by the Clostridium perfringens bacteria. It is a spore-forming bacteria that is found in several environmental sources as well as in the intestines of humans and animals. It is commonly found on raw meat and poultry, and prefers to grow in conditions with very little or no oxygen, and can multiply very rapidly. Some strains of the bacteria can produce a toxin in the intestine that causes illness. It is estimated that this bacteria causes over 1 million illness a year.
The symptoms of this illness are: diarrhea and abdominal cramps within 6 to 24 hours (typically 8-12). The illness usually begins very suddenly and lasts for less than 24 hours. Persons infected usually do not have a fever or vomiting. The illness is not able to be passed from one person to another.
The most common foods associated with this bacteria are: beef, poultry, gravies, and dried or pre-cooked foods.
Prevention methods for this illness include:
1. Cool and reheat foods correctly.
2. Hold food at the correct temperatures.
3. Control time and temperature.
If you have any questions about anything that I present in these lessons, or have a question about anything regarding food safety, please feel free to contact me.
Tomorrow's lesson: What is Botulism (Clostridium botulinum bacteria)?
The symptoms of this illness are: diarrhea and abdominal cramps within 6 to 24 hours (typically 8-12). The illness usually begins very suddenly and lasts for less than 24 hours. Persons infected usually do not have a fever or vomiting. The illness is not able to be passed from one person to another.
The most common foods associated with this bacteria are: beef, poultry, gravies, and dried or pre-cooked foods.
Prevention methods for this illness include:
1. Cool and reheat foods correctly.
2. Hold food at the correct temperatures.
3. Control time and temperature.
If you have any questions about anything that I present in these lessons, or have a question about anything regarding food safety, please feel free to contact me.
Tomorrow's lesson: What is Botulism (Clostridium botulinum bacteria)?
New #foodsafety #recall of Frozen food products Produced Without a Fully Implemented #HACCP Plan, #Undeclared #Allergen, and Missing the Mark of Inspection
Royal Frozen Food Recalls Frozen Food Products Produced Without a Fully Implemented HACCP Plan,Containing an Undeclared Allergen, and Missing the Mark of Inspection
Class I Recall 126-2015
Health Risk: High Sep 29, 2015
Congressional and Public Affairs
Julie Schwartz
(202) 720-9113
WASHINGTON, Sept. 29, 2015 – Royal Frozen Food, a Los Angeles, Calif. establishment, is recalling approximately 230 pounds of frozen beef and pork products that were not produced under a fully implemented Hazard Analysis and Critical Control Points (HACCP) plan. A portion of these products are missing the USDA mark of inspection and may also contain egg, an undeclared allergen, which was not declared on the product label, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The frozen food items were produced between Sept. 1, 2014 and Sept. 29, 2015. The following products are subject to recall: [View Labels (PDF Only)]
17 oz. plastic tray package bearing code #607238300447 and containing 10 pieces of “PRECOOKED STUFFED GRAPE LEAVES WITH BEEF AND RICE.”
20 oz. plastic tray package bearing code #607238300454 and containing 8 pieces of “PRECOOKED STUFFED CABBAGE LEAVES WITH BEEF AND RICE.”
12 oz. plastic tray package bearing code #607238300553 and containing 10 pieces of “POT STICKERS.”
Some of the products subject to recall bear establishment number “Est. 20585” inside the USDA mark of inspection. One of the products (Pot Stickers) does not contain the USDA mark of inspection. These items were shipped to retail locations in California.
The problem was discovered by FSIS personnel performing in-plant verification tasks.
There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.
Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.
FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.
Consumers and media with questions about the recall can contact Gloria Cheng, owner, at (626) 552-1882.
Class I Recall 126-2015
Health Risk: High Sep 29, 2015
Congressional and Public Affairs
Julie Schwartz
(202) 720-9113
WASHINGTON, Sept. 29, 2015 – Royal Frozen Food, a Los Angeles, Calif. establishment, is recalling approximately 230 pounds of frozen beef and pork products that were not produced under a fully implemented Hazard Analysis and Critical Control Points (HACCP) plan. A portion of these products are missing the USDA mark of inspection and may also contain egg, an undeclared allergen, which was not declared on the product label, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The frozen food items were produced between Sept. 1, 2014 and Sept. 29, 2015. The following products are subject to recall: [View Labels (PDF Only)]
17 oz. plastic tray package bearing code #607238300447 and containing 10 pieces of “PRECOOKED STUFFED GRAPE LEAVES WITH BEEF AND RICE.”
20 oz. plastic tray package bearing code #607238300454 and containing 8 pieces of “PRECOOKED STUFFED CABBAGE LEAVES WITH BEEF AND RICE.”
12 oz. plastic tray package bearing code #607238300553 and containing 10 pieces of “POT STICKERS.”
Some of the products subject to recall bear establishment number “Est. 20585” inside the USDA mark of inspection. One of the products (Pot Stickers) does not contain the USDA mark of inspection. These items were shipped to retail locations in California.
The problem was discovered by FSIS personnel performing in-plant verification tasks.
There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.
Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.
FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.
Consumers and media with questions about the recall can contact Gloria Cheng, owner, at (626) 552-1882.
Monday, September 28, 2015
New #voluntary #foodsafety #recall of Kermit, Inc. products due to #undeclared #allergens
Press Release For Voluntary Recall of Kermit, Inc. Products
Contact:
Consumer:
John Meyer or Ken Arnold
386-740-0502
FOR IMMEDIATE RELEASE — September 25, 2015 — DeLand, FL — Kermit, Inc. of DeLand, Florida issuing a voluntary recall of the following products because of undeclared allegens on the label. Undeclared soy, an ingredient in Worcestershire Sauce, is used to make the following:
Kermit’s Key Lime Cocktail Sauce, Net Wt. 12-oz., Best By Sep/1/2016.
Kermit’s Key Lime Steak Sauce, Net Wt.& 10-oz., Best By Aug/18/2016.
Kermit’s Sweet & Tasty Key Lime Barbeque Sauce, Net Wt, 16-oz., Best By Sep/14/2016.
Kermit’s Medium Mannered Key Lime Barbeque Sauce, Net Wt. 16- oz., Best By Aug/11/2016.
Kermit’s Hot & Spicy Key Lime Barbeque Sauce, Net Wt. 16-oz., Best By Aug/19/2016.
Kermit’s Chipotle Key Lime Barbeque Sauce, Net Wt. 16oz., Best By Jul/24/2016.
Kermit’s P4 Hot Sauce, Net Wt. 5.5-oz., Best By Aug/20/2016.
Additionally, the product, Kermit’s Key Lime Ginger Wasabi Marinade, Net Wt. 12-oz., with Best By Aug/31/2016, is being recalled due to the undeclared, soybeans and wheat ingredients in Soy Sauce.The presence of undeclared soy and soybeans in the product can elicit life-threatening allergic reactions in sensitive individuals while undeclared wheat may elicit adverse health reactions in both individuals sensitive to wheat protein or to gluten (such as individuals with celiac disease). Individuals allergic to wheat protein can suffer acute allergic reactions if they are exposed to wheat flour, with the possibility for life-threatening anaphylaxis in particularly sensitive individuals. Individuals allergic to wheat protein can suffer acute allergic reactions if they are exposed to wheat flour, with the possibility for life-threatening anaphylaxis in particularly sensitive individuals. Gluten intolerance in adults exposed to gluten can manifest as diarrhea and under chronic exposure can lead to weight loss and ultimately malabsorption (steatorrhea), anemia, or osteomalacia.
The products are sold in clear glass bottles in the sizes with Best Buy dates as indicated above. The recall is for all of the individual products with the indicated “Best By” date or earlier.
The recalled products were distributed in retail stores in Florida and Maryland, and sold direct to consumer via the internet through Kermit’s website, www.keylimeshop.comdisclaimer icon.
No illnesses have been reported to date in connection with this problem.
The label has been reconditioned (corrected) on bottles in Kermit’s
inventory and in the inventory of retail shops that carry the specific products.
Purchasers allergic to soy, soybeans, or wheat should destroy the product, or contact Kermit, Inc. for a corrected label. Anyone with questions, please contact John Meyer or Ken Arnold at 386-740-0502.
Contact:
Consumer:
John Meyer or Ken Arnold
386-740-0502
FOR IMMEDIATE RELEASE — September 25, 2015 — DeLand, FL — Kermit, Inc. of DeLand, Florida issuing a voluntary recall of the following products because of undeclared allegens on the label. Undeclared soy, an ingredient in Worcestershire Sauce, is used to make the following:
Kermit’s Key Lime Cocktail Sauce, Net Wt. 12-oz., Best By Sep/1/2016.
Kermit’s Key Lime Steak Sauce, Net Wt.& 10-oz., Best By Aug/18/2016.
Kermit’s Sweet & Tasty Key Lime Barbeque Sauce, Net Wt, 16-oz., Best By Sep/14/2016.
Kermit’s Medium Mannered Key Lime Barbeque Sauce, Net Wt. 16- oz., Best By Aug/11/2016.
Kermit’s Hot & Spicy Key Lime Barbeque Sauce, Net Wt. 16-oz., Best By Aug/19/2016.
Kermit’s Chipotle Key Lime Barbeque Sauce, Net Wt. 16oz., Best By Jul/24/2016.
Kermit’s P4 Hot Sauce, Net Wt. 5.5-oz., Best By Aug/20/2016.
Additionally, the product, Kermit’s Key Lime Ginger Wasabi Marinade, Net Wt. 12-oz., with Best By Aug/31/2016, is being recalled due to the undeclared, soybeans and wheat ingredients in Soy Sauce.The presence of undeclared soy and soybeans in the product can elicit life-threatening allergic reactions in sensitive individuals while undeclared wheat may elicit adverse health reactions in both individuals sensitive to wheat protein or to gluten (such as individuals with celiac disease). Individuals allergic to wheat protein can suffer acute allergic reactions if they are exposed to wheat flour, with the possibility for life-threatening anaphylaxis in particularly sensitive individuals. Individuals allergic to wheat protein can suffer acute allergic reactions if they are exposed to wheat flour, with the possibility for life-threatening anaphylaxis in particularly sensitive individuals. Gluten intolerance in adults exposed to gluten can manifest as diarrhea and under chronic exposure can lead to weight loss and ultimately malabsorption (steatorrhea), anemia, or osteomalacia.
The products are sold in clear glass bottles in the sizes with Best Buy dates as indicated above. The recall is for all of the individual products with the indicated “Best By” date or earlier.
The recalled products were distributed in retail stores in Florida and Maryland, and sold direct to consumer via the internet through Kermit’s website, www.keylimeshop.comdisclaimer icon.
No illnesses have been reported to date in connection with this problem.
The label has been reconditioned (corrected) on bottles in Kermit’s
inventory and in the inventory of retail shops that carry the specific products.
Purchasers allergic to soy, soybeans, or wheat should destroy the product, or contact Kermit, Inc. for a corrected label. Anyone with questions, please contact John Meyer or Ken Arnold at 386-740-0502.
New #petfood #recall potential #Salmonella health risk in certain dog food.
OC RAW DOG Voluntarily Recalls Limited Number of Raw Frozen Dog Food Due to Potential Salmonella Health Risk
Recall is limited to one Canine Formulation of Chicken, Fish & Produce distributed in 3 states; no illnesses reported
Contact:
Consumer:
1-844-215-DOGS (3647)
Media:
Olivia Hudson
949-215-1111
FOR IMMEDIATE RELEASE – September 25, 2015 – Santa Margarita, CA – OC Raw Dog of Rancho Santa Margarita, CA is voluntarily recalling 640 lbs. of Chicken, Fish & Produce Raw Frozen Canine Formulation. This is being done in an abundance of caution, as the product has the potential to be contaminated with Salmonella. No illnesses have been reported and no other OC Raw Dog manufactured products are affected.
Individuals handling raw pet food can become infected with salmonella, especially if they have not thoroughly washed their hands after having contact with the product or to surfaces exposed to the product. Healthy people infected with Salmonella should monitor themselves for some or all of the following symptoms: nausea, vomiting, diarrhea or bloody diarrhea, abdominal cramping and fever. Rarely, Salmonella can result in more serious ailments including arterial infections, endocarditis, arthritis, muscle pain, eye irritation and urinary tract symptoms. If a consumer exhibits these signs after having contact with this product should contact their healthcare providers.
Pets with Salmonella infections may have decreased appetite, fever and abdominal pain. If left untreated, pets may be lethargic and have diarrhea or bloody diarrhea, fever and vomiting. Infected but otherwise healthy pets can be carriers and infect other animals or humans. If your pet has consumed the recalled product and has these symptoms, please contact your veterinarian.
This voluntary recall is limited to Chicken, Fish & Produce Raw Frozen Canine Formulations that were packaged into 6.5 lb. Doggie Dozen Patties, 4 lb. Doggie Sliders, and 3 lb. Meaty Rox with the lot number 1819, and use by date of 05/05/16. These codes can be checked on the bottom left corner of the back of the package. Distribution is limited to customers in Colorado, Vermont, and Pennsylvania and sold to consumers through independent pet specialty retailers.
The potential for contamination was noted after routine testing by the Colorado Department of Food and Agriculture of a sample that they collected at retailer revealed the presence of Salmonella in a 3 lb. bag of "Chicken, Fish & Produce Raw Frozen Canine Formulations" Meaty Rox. Another sample from the same lot was previously tested by the California Department of Agriculture and it had a negative Salmonella result.
If you are in possession of this recalled product please submit a picture of the package with the lot number to Olivia@ocrawdog.com for verification. Either dispose of the product immediately or return the product to the retailer where you purchased it for a replacement product.
Consumers with questions may contact the company at 1-844-215-DOGS (3647) Monday thru Friday 9am - 4pm PST. If you get our automated answering system please leave a message and we will call you right back.
At OC RAW DOG, we are passionate about our products and the safety of canine and human customers is our top priority. We apologize for any inconvenience this recall may have caused.
Recall is limited to one Canine Formulation of Chicken, Fish & Produce distributed in 3 states; no illnesses reported
Contact:
Consumer:
1-844-215-DOGS (3647)
Media:
Olivia Hudson
949-215-1111
FOR IMMEDIATE RELEASE – September 25, 2015 – Santa Margarita, CA – OC Raw Dog of Rancho Santa Margarita, CA is voluntarily recalling 640 lbs. of Chicken, Fish & Produce Raw Frozen Canine Formulation. This is being done in an abundance of caution, as the product has the potential to be contaminated with Salmonella. No illnesses have been reported and no other OC Raw Dog manufactured products are affected.
Individuals handling raw pet food can become infected with salmonella, especially if they have not thoroughly washed their hands after having contact with the product or to surfaces exposed to the product. Healthy people infected with Salmonella should monitor themselves for some or all of the following symptoms: nausea, vomiting, diarrhea or bloody diarrhea, abdominal cramping and fever. Rarely, Salmonella can result in more serious ailments including arterial infections, endocarditis, arthritis, muscle pain, eye irritation and urinary tract symptoms. If a consumer exhibits these signs after having contact with this product should contact their healthcare providers.
Pets with Salmonella infections may have decreased appetite, fever and abdominal pain. If left untreated, pets may be lethargic and have diarrhea or bloody diarrhea, fever and vomiting. Infected but otherwise healthy pets can be carriers and infect other animals or humans. If your pet has consumed the recalled product and has these symptoms, please contact your veterinarian.
This voluntary recall is limited to Chicken, Fish & Produce Raw Frozen Canine Formulations that were packaged into 6.5 lb. Doggie Dozen Patties, 4 lb. Doggie Sliders, and 3 lb. Meaty Rox with the lot number 1819, and use by date of 05/05/16. These codes can be checked on the bottom left corner of the back of the package. Distribution is limited to customers in Colorado, Vermont, and Pennsylvania and sold to consumers through independent pet specialty retailers.
The potential for contamination was noted after routine testing by the Colorado Department of Food and Agriculture of a sample that they collected at retailer revealed the presence of Salmonella in a 3 lb. bag of "Chicken, Fish & Produce Raw Frozen Canine Formulations" Meaty Rox. Another sample from the same lot was previously tested by the California Department of Agriculture and it had a negative Salmonella result.
If you are in possession of this recalled product please submit a picture of the package with the lot number to Olivia@ocrawdog.com for verification. Either dispose of the product immediately or return the product to the retailer where you purchased it for a replacement product.
Consumers with questions may contact the company at 1-844-215-DOGS (3647) Monday thru Friday 9am - 4pm PST. If you get our automated answering system please leave a message and we will call you right back.
At OC RAW DOG, we are passionate about our products and the safety of canine and human customers is our top priority. We apologize for any inconvenience this recall may have caused.
September is #National #Foodsafety #Education month. Today's lesson: What is Bacillus cereus gastroenteritis (Bacillus cereus bacteria)?
Bacillus cereus is a bacteria found in the soil that is spore-forming. When the bacteria senses danger, it forms into a spore that can make it resistant to cooking temperatures. It would then revert back to its bacteria form when conditions are more favorable for it. If allowed to grow, the bacteria can create two different toxins which in turn can cause two different types of illnesses.
The foods most commonly linked to this bacteria are:
Diarrhea illness: Cooked vegetables, meat products, and milk.
Vomiting illness: Cooked rice dishes, including fried rice and rice pudding
Vomiting illness: Cooked rice dishes, including fried rice and rice pudding
The most common symptoms:
Diarrhea illness: watery diarrhea with no vomiting
Vomiting illness: Nausea & vomiting
Vomiting illness: Nausea & vomiting
The main prevention method for this bacteria is to control time and temperature of your products. Other prevention methods include:
1. Cook Foods to minimum internal temperatures.
2. Hold food at the right temperatures.
3. cook food correctly.
2. Hold food at the right temperatures.
3. cook food correctly.
If you have any questions about anything that I present in these lessons, or have a question about anything regarding food safety, please feel free to contact me.
Tomorrow's lesson: What is Clostridium perfringens gastroenteritis (Clostridium perfringens bacteria)?
My biggest peeve at restaurants.
Yesterday, I went to lunch with some friends, and one of my biggest peeves at a restaurant happened. I walked in, was about to be greeted by an employee, and she turned to finish a conversation with one of her co-workers. Completely ignoring me and having me stand there waiting on her to finish her conversation.
In the industry, I would call this "failing at step zero". Having worked in the foodservice industry for many years, I have taught my employees that there are certain steps to ensure proper customer service. Some I have added from working at different establishments, others I have added myself. To me, Step Zero is the most important step of all.
Step Zero: Be there.
That is it. Just "be there". This means you need to give the customer in front of you your full attention. Many times I have gone to different restaurants, and the servers or order takers (at fast food places) are busy trying to pay attention to what is going on with other employees or other customers, and not giving me the full attention that is needed to ensure that my order is going to be correct. Of course this is not just the employees fault, many mangers allow this sort of situation to occur because they won't or can't instill this one piece of common courtesy amongst their employees. In many establishments (I have mainly seen this at fast food locations), employees are required to work two or three positions. I went to one fast food location, and the drive thru was moving very slowly for a noontime lunch rush. They had one person doing everything in the drive thru (taking orders, filling drinks, taking cash, handing out food). While during slow times, this can be easily accomplished by one person, at lunch, where there were 5 or 6 cars in line, it was unacceptable (and unsanitary, but I will get to that in a foodsafety post). It was also the reason my order was incomplete.
Now that I have ranted about one of my biggest peeves at restaurants, I want to hear from you. What peeves do you have at restaurants?
In the industry, I would call this "failing at step zero". Having worked in the foodservice industry for many years, I have taught my employees that there are certain steps to ensure proper customer service. Some I have added from working at different establishments, others I have added myself. To me, Step Zero is the most important step of all.
Step Zero: Be there.
That is it. Just "be there". This means you need to give the customer in front of you your full attention. Many times I have gone to different restaurants, and the servers or order takers (at fast food places) are busy trying to pay attention to what is going on with other employees or other customers, and not giving me the full attention that is needed to ensure that my order is going to be correct. Of course this is not just the employees fault, many mangers allow this sort of situation to occur because they won't or can't instill this one piece of common courtesy amongst their employees. In many establishments (I have mainly seen this at fast food locations), employees are required to work two or three positions. I went to one fast food location, and the drive thru was moving very slowly for a noontime lunch rush. They had one person doing everything in the drive thru (taking orders, filling drinks, taking cash, handing out food). While during slow times, this can be easily accomplished by one person, at lunch, where there were 5 or 6 cars in line, it was unacceptable (and unsanitary, but I will get to that in a foodsafety post). It was also the reason my order was incomplete.
Now that I have ranted about one of my biggest peeves at restaurants, I want to hear from you. What peeves do you have at restaurants?
Sunday, September 27, 2015
September is #National #Foodsafety #Education month. Today's lesson: What is Norovirus gastroenteritis?
Norovirus gastroenteritis is the illness caused by the virus known as Norovirus. Like Hepatitis A, it is commonly linked with ready-to-eat foods and contaminated water, and is passed from foodhandlers to food or equipment by hands that have feces on them.
While eating only a small amount of the Norovirus can make a person sick, this virus is also very contagious, with people becoming contagious within a few hours after eating it. The virus is often still found in the feces of individuals for days after symptoms have ended.
This virus is most commonly linked to ready-to-eat foods, contaminated water, and shellfish from contaminated water. The most common symptoms of this illness are: Vomiting, diarrhea, nausea, and abdominal cramps.
In addition to maintaining proper person hygiene, other prevention methods include:
1. Keep employees with diarrhea and vomiting out of the operation.
2. Keep employees who have been diagnosed with Norovirus out of the operation.
3. Wash hands.
4. Minimize bare-hand contact with ready-to-eat foods.
5. Purchase shellfish from approved, reputable suppliers.
2. Keep employees who have been diagnosed with Norovirus out of the operation.
3. Wash hands.
4. Minimize bare-hand contact with ready-to-eat foods.
5. Purchase shellfish from approved, reputable suppliers.
If you have any questions about anything that I present in these lessons, or have a question about anything regarding food safety, please feel free to contact me.
Tomorrow's lesson: What is Bacillus cereus gastroenteritis (Bacillus cereus bacteria)?
Saturday, September 26, 2015
New #dietary #supplement #drug #recall due due to #undeclared and #unapproved ingredients.
TF Supplements Issues Voluntary Nationwide Recall of Dietary Supplements with Undeclared Active Pharmaceutical Ingredients
Contact:
Consumer:
866-620-3586
Media:
866-620-3586
FOR IMMEDIATE RELEASE — September 25, 2015 — Houston, TX — TF Supplements of Houston, TX, is voluntarily recalling the following product to the consumer level: RHINO 7 packaged in a bottle containing six (6) capsules WITH LOT# K824B719-P and in a single (1) count capsule hang card with LOT# SU-5102617*RP at the consumer level. Lot numbers are on the back top right of the (1) count and on the side of the (6) count bottle. FDA analysis found these products to contain undeclared desmethyl carbondenafil and dapoxetine. Desmethyl carbondenafil is a phosphodiesterase PDE-5 inhibitor which is a class of drugs used to treat male erectile dysfunction, making these products unapproved new drugs. Dapoxetine is an active ingredient not approved by the U.S. Food and Drug Administration (FDA).
Desmethyl carbondenafil may pose a threat to consumers because this PDE-5 inhibitor may interact with nitrates found in some prescription drugs (such as nitroglycerin) and may lower blood pressure to dangerous levels that can be life threatening. Consumers with diabetes, high blood pressure, high cholesterol, or heart disease often take nitrates.
Dapoxetine has not been approved by the FDA and therefore its safety or efficacy has not been established. Chemically, dapoxetine belongs to a class of drugs known as selective serotonin reuptake inhibitors (SSRIs) used to treat depression. Studies have shown that antidepressants increased the risk of suicidal thinking and behavior in children, adolescents, and young adults when compared to placebo. Therefore, consuming these products presents a health risk which could be life threatening.
TF Supplements has received no reports of illness associated with these products to date.
These products are marketed as dietary supplements for sexual enhancement and packaged in (6) count bottle and (1) count hanging card and distributed to consumers nationwide via are our retail website tfsupplements.com. TF Supplements has discontinued sales of these products.
TF Supplements is notifying its customers via e-mail of this voluntary recall. Consumers that purchased these products from TF Supplements should stop using them immediately and can return the products to :
TF Supplements
6666 Gulf Freeway
Houston,TX 77087
Consumers with questions regarding this recall can contact TF Supplements by telephone at 866-620-3586 between (Monday — Friday 9:00am to 5:00pm CST). Consumers should contact their physician or healthcare provider if they have experienced any problems that may be related to taking or using these products. Consumers can report adverse reactions or quality control problems to the FDA's MedWatch Adverse Event Reporting program online, by regular mail, or by fax as follows:
Complete and submit reporting form online at http://www.fda.gov/MedWatch/report.htm; or
Mail or fax reporting form. Download form at http://www.fda.gov/MedWatch/getforms.htm or call 1-800-332-1088 to request a reporting form. Complete and return to the address on the pre-addressed form, or submit by fax to 1-800-FDA-1078.
This recall is being conducted with the knowledge of the U.S. Food and Drug Administration.
Contact:
Consumer:
866-620-3586
Media:
866-620-3586
FOR IMMEDIATE RELEASE — September 25, 2015 — Houston, TX — TF Supplements of Houston, TX, is voluntarily recalling the following product to the consumer level: RHINO 7 packaged in a bottle containing six (6) capsules WITH LOT# K824B719-P and in a single (1) count capsule hang card with LOT# SU-5102617*RP at the consumer level. Lot numbers are on the back top right of the (1) count and on the side of the (6) count bottle. FDA analysis found these products to contain undeclared desmethyl carbondenafil and dapoxetine. Desmethyl carbondenafil is a phosphodiesterase PDE-5 inhibitor which is a class of drugs used to treat male erectile dysfunction, making these products unapproved new drugs. Dapoxetine is an active ingredient not approved by the U.S. Food and Drug Administration (FDA).
Desmethyl carbondenafil may pose a threat to consumers because this PDE-5 inhibitor may interact with nitrates found in some prescription drugs (such as nitroglycerin) and may lower blood pressure to dangerous levels that can be life threatening. Consumers with diabetes, high blood pressure, high cholesterol, or heart disease often take nitrates.
Dapoxetine has not been approved by the FDA and therefore its safety or efficacy has not been established. Chemically, dapoxetine belongs to a class of drugs known as selective serotonin reuptake inhibitors (SSRIs) used to treat depression. Studies have shown that antidepressants increased the risk of suicidal thinking and behavior in children, adolescents, and young adults when compared to placebo. Therefore, consuming these products presents a health risk which could be life threatening.
TF Supplements has received no reports of illness associated with these products to date.
These products are marketed as dietary supplements for sexual enhancement and packaged in (6) count bottle and (1) count hanging card and distributed to consumers nationwide via are our retail website tfsupplements.com. TF Supplements has discontinued sales of these products.
TF Supplements is notifying its customers via e-mail of this voluntary recall. Consumers that purchased these products from TF Supplements should stop using them immediately and can return the products to :
TF Supplements
6666 Gulf Freeway
Houston,TX 77087
Consumers with questions regarding this recall can contact TF Supplements by telephone at 866-620-3586 between (Monday — Friday 9:00am to 5:00pm CST). Consumers should contact their physician or healthcare provider if they have experienced any problems that may be related to taking or using these products. Consumers can report adverse reactions or quality control problems to the FDA's MedWatch Adverse Event Reporting program online, by regular mail, or by fax as follows:
Complete and submit reporting form online at http://www.fda.gov/MedWatch/report.htm; or
Mail or fax reporting form. Download form at http://www.fda.gov/MedWatch/getforms.htm or call 1-800-332-1088 to request a reporting form. Complete and return to the address on the pre-addressed form, or submit by fax to 1-800-FDA-1078.
This recall is being conducted with the knowledge of the U.S. Food and Drug Administration.
September is #National #Foodsafety #Education month. Today's lesson: Hepatitis A as a foodborne Illness.
Hepatitis A is a virus that is found in the feces of infected individuals. It can contaminate many types of food in addition to water, and is commonly linked with ready-to-eat foods; however, it has also been linked to shellfish that has been contaminated by sewage.
The virus is primarily transmitted to food when an infected foodhandler touches food or equipment with fingers that have feces on them. While eating only a small amount of the virus can make a person sick, the symptoms may not show for weeks even though the person can be very infections. Cooking DOES NOT destroy Hepatitis A.
The most common symptoms of Hepatitis A are: fever, general weakness, nausea, abdominal pain, and jaundice (appears later).
Aside from the most important prevention measure (practicing good person hygiene), other prevention methods include:
1. Keep employees who have jaundice out of the operation.
2. Keep employees who have been diagnosed with Hepatitis A out of the operation.
3. Wash Hands.
4. Minimize bare-hand contact with ready-to-eat food.
5. Purchase shellfish from approved, reputable suppliers.
If you have any questions about anything that I present in these lessons, or have a question about anything regarding food safety, please feel free to contact me.
Tomorrow's lesson: What is Norovirus gastroenteritis?
The virus is primarily transmitted to food when an infected foodhandler touches food or equipment with fingers that have feces on them. While eating only a small amount of the virus can make a person sick, the symptoms may not show for weeks even though the person can be very infections. Cooking DOES NOT destroy Hepatitis A.
The most common symptoms of Hepatitis A are: fever, general weakness, nausea, abdominal pain, and jaundice (appears later).
Aside from the most important prevention measure (practicing good person hygiene), other prevention methods include:
1. Keep employees who have jaundice out of the operation.
2. Keep employees who have been diagnosed with Hepatitis A out of the operation.
3. Wash Hands.
4. Minimize bare-hand contact with ready-to-eat food.
5. Purchase shellfish from approved, reputable suppliers.
If you have any questions about anything that I present in these lessons, or have a question about anything regarding food safety, please feel free to contact me.
Tomorrow's lesson: What is Norovirus gastroenteritis?
New #foodsafety #recall due to #undeclared #allergen in Tortilla Chips.
Truco Enterprises Recalls 18oz Café Style Tortilla Chips Due To The Possible Presence Of Undeclared Milk Allergen
Contact:
Consumer:
800-471-7723, extension 399
FOR IMMEDIATE RELEASE — September 25, 2015 — Carrollton, TX — Truco Enterprises is recalling select packages of 18 oz. On The Border Café Style Tortilla Chips after notification from a supplier that select product may have been exposed to a milk-containing ingredient. People who have an allergy or severe sensitivity to milk run the risk of serious or life-threatening allergic reaction if they consume these products.
The 18 oz. packages of On The Border Café Style Tortilla Chips affected were distributed in Arkansas, Louisiana, Mississippi, Missouri, New Mexico, Oklahoma and Texas.
The affected product is packaged in 18 oz. bags with expiration dates of:
DEC 16 2015 SHA
DEC 17 2015 SHA
DEC 18 2015 SHA
The expiration dates are located on the front of the bag in the upper right hand corner.
No illnesses or reactions have been reported to date.
Consumers who have purchased product with the above expiration dates should not consume it. For any questions, concerns or for a full refund, please contact Truco directly at (800) 471-7723, extension 399, Monday through Friday 9 a.m. until 5 p.m. CST.
Contact:
Consumer:
800-471-7723, extension 399
FOR IMMEDIATE RELEASE — September 25, 2015 — Carrollton, TX — Truco Enterprises is recalling select packages of 18 oz. On The Border Café Style Tortilla Chips after notification from a supplier that select product may have been exposed to a milk-containing ingredient. People who have an allergy or severe sensitivity to milk run the risk of serious or life-threatening allergic reaction if they consume these products.
The 18 oz. packages of On The Border Café Style Tortilla Chips affected were distributed in Arkansas, Louisiana, Mississippi, Missouri, New Mexico, Oklahoma and Texas.
The affected product is packaged in 18 oz. bags with expiration dates of:
DEC 16 2015 SHA
DEC 17 2015 SHA
DEC 18 2015 SHA
The expiration dates are located on the front of the bag in the upper right hand corner.
No illnesses or reactions have been reported to date.
Consumers who have purchased product with the above expiration dates should not consume it. For any questions, concerns or for a full refund, please contact Truco directly at (800) 471-7723, extension 399, Monday through Friday 9 a.m. until 5 p.m. CST.
New #petfood #recall possible Monensin #contamination in Western Blend Horse feed.
Western Milling LLC Voluntarily Recalls Western Blend Horse Feed, Lot 5251 Due To Potential Monensin Contamination
Contact:
Consumer:
1-559-302-1062
FOR IMMEDIATE RELEASE — September 25, 2015 — GOSHEN, CA — Western Milling announced today that it has voluntarily recalled 50 lb bags of Western Blend horse feed, LOT 5251, manufactured on September 8, 2015. This voluntary recall was initiated by Western Milling after it learned that an ingredient in the feed in question may contain monensin, an ionophore. According to the FDA, clinical signs of ionophore poisoning in horses vary depending on the dosage ingested, but can include poor appetite and feed refusal of the grain product, diarrhea, weakness, rapid heart rate, labored breathing, decreased exercise tolerance, depression, wobbly gait, colic, sweating, recumbency, and sudden death. The first clinical signs are often noted from 12 to 72 hours after ingesting a toxic dose and the clinical signs may linger up to about 8 days. Permanent cardiac damage is possible in horses which showed adverse effects, but then recovered.
The feed subject to this recall was distributed in September, 2015 to stores in California and Arizona. All stores where the bags were sold have been notified. Of the 1,100 bags being recalled, all but 67 bags have already been reclaimed by the company.
Consumers are urged to examine any bags of Western Blend horse feed purchased in September, 2015 to check and see if they have Lot 5251. Any bags with this lot number may be returned to the stores where they were purchased for a full refund.
The voluntary recall comes after notification that several horses who were reported to have consumed the feed being recalled while at the same equine facility have died.
For more information, please call the company at 1-559-302-1062.
Contact:
Consumer:
1-559-302-1062
FOR IMMEDIATE RELEASE — September 25, 2015 — GOSHEN, CA — Western Milling announced today that it has voluntarily recalled 50 lb bags of Western Blend horse feed, LOT 5251, manufactured on September 8, 2015. This voluntary recall was initiated by Western Milling after it learned that an ingredient in the feed in question may contain monensin, an ionophore. According to the FDA, clinical signs of ionophore poisoning in horses vary depending on the dosage ingested, but can include poor appetite and feed refusal of the grain product, diarrhea, weakness, rapid heart rate, labored breathing, decreased exercise tolerance, depression, wobbly gait, colic, sweating, recumbency, and sudden death. The first clinical signs are often noted from 12 to 72 hours after ingesting a toxic dose and the clinical signs may linger up to about 8 days. Permanent cardiac damage is possible in horses which showed adverse effects, but then recovered.
The feed subject to this recall was distributed in September, 2015 to stores in California and Arizona. All stores where the bags were sold have been notified. Of the 1,100 bags being recalled, all but 67 bags have already been reclaimed by the company.
Consumers are urged to examine any bags of Western Blend horse feed purchased in September, 2015 to check and see if they have Lot 5251. Any bags with this lot number may be returned to the stores where they were purchased for a full refund.
The voluntary recall comes after notification that several horses who were reported to have consumed the feed being recalled while at the same equine facility have died.
For more information, please call the company at 1-559-302-1062.
Friday, September 25, 2015
New #foodsafety #recall Calperf chicken products due to misbranding & undeclared allergen.
Calperf Recalls Chicken Product Due to Misbranding and Undeclared Allergen
Class II Recall 125-2015
Health Risk: Low Sep 25, 2015
En Español
Congressional and Public Affairs
Gabrielle N. Johnston
(202) 720-9113
WASHINGTON, Sept. 25, 2015 – Calperf operating under Creative Foods, a Santa Clara, Calif. establishment, is recalling approximately 216 pounds of chicken product due to misbranding and an undeclared allergen, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. The product contains yogurt derived from milk, a known allergen, which is not declared on the product label. While yogurt is declared on the front label, the product is missing an ingredient list identifying milk as a sub-ingredient.
The marinated skinless chicken item was produced on September 16, 2015. The following product is subject to recall: [View Labels (PDF Only)]
2-lb. sealed trays of “Green Meadows PREMIUM MEAT CUTS Marinated Skinless Chicken Bone-In Cubed Chicken in 23% Yogurt-Curry Marinade” with a use-by date/Case code date of September 30, 2015.
The product subject to recall bears the establishment number “P-6052” inside the USDA mark of inspection. The item was shipped to retailers in the San Francisco, California Bay Area.
The problem was discovered by FSIS personnel during routine verification tasks.
There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.
Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.
FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers.
Consumers and media with questions about the recall can contact Saswata Bhattacharya, Director, at (925) 506-8286.
Class II Recall 125-2015
Health Risk: Low Sep 25, 2015
En Español
Congressional and Public Affairs
Gabrielle N. Johnston
(202) 720-9113
WASHINGTON, Sept. 25, 2015 – Calperf operating under Creative Foods, a Santa Clara, Calif. establishment, is recalling approximately 216 pounds of chicken product due to misbranding and an undeclared allergen, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. The product contains yogurt derived from milk, a known allergen, which is not declared on the product label. While yogurt is declared on the front label, the product is missing an ingredient list identifying milk as a sub-ingredient.
The marinated skinless chicken item was produced on September 16, 2015. The following product is subject to recall: [View Labels (PDF Only)]
2-lb. sealed trays of “Green Meadows PREMIUM MEAT CUTS Marinated Skinless Chicken Bone-In Cubed Chicken in 23% Yogurt-Curry Marinade” with a use-by date/Case code date of September 30, 2015.
The product subject to recall bears the establishment number “P-6052” inside the USDA mark of inspection. The item was shipped to retailers in the San Francisco, California Bay Area.
The problem was discovered by FSIS personnel during routine verification tasks.
There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.
Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.
FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers.
Consumers and media with questions about the recall can contact Saswata Bhattacharya, Director, at (925) 506-8286.
New #foodsafety #recall undeclared peanuts in chocolate chip cookie distributed to Mr. Goodcents restaurants.
Mr. Goodcents Franchise Systems, Inc. Voluntarily Issues Allergy Alert On Undeclared Peanuts In A Chocolate Chip Cookie
Contact:
Consumer:
800-648-2368
FOR IMMEDIATE RELEASE – September 23, 2015 – Mr. Goodcents Franchise Systems, Inc. of De Soto, KS is voluntarily recalling Chocolate Chip Cookies because they may contain undeclared peanuts. People who have an allergy or severe sensitivity to peanuts run the risk of serious or life-threatening allergic reaction if they consume these products.
Product was distributed to Mr. Goodcents restaurants located in KS, MO, OK, MN, NE, IA and SD. The cookies are sold in individual bags that indicate the cookie is one of three varieties, one of which is Chocolate Chip Cookie. The product is packaged as 1- 2.5 oz cookie per bag. There are no identifying codes placed on the bag. Potentially affected cookies would have been available for purchase between the dates of 8/31/15 to 9/22/15.
To date there have been no reports of illness associated with consumption of these cookies. The recall was initiated after a restaurant employee identified two small pieces of peanut fragments in a cookie. As a result, we recalled and destroyed all identified product from our distribution center and restaurants.
Consumers who have purchased a Chocolate Chip Cookie between the dates of 8/31/15 to 9/22/15 are urged to return it to the place of purchase for a full refund. Consumers with questions may contact the company at 1-800-648-2368, Monday thru Friday, 8am-5pm.
Contact:
Consumer:
800-648-2368
FOR IMMEDIATE RELEASE – September 23, 2015 – Mr. Goodcents Franchise Systems, Inc. of De Soto, KS is voluntarily recalling Chocolate Chip Cookies because they may contain undeclared peanuts. People who have an allergy or severe sensitivity to peanuts run the risk of serious or life-threatening allergic reaction if they consume these products.
Product was distributed to Mr. Goodcents restaurants located in KS, MO, OK, MN, NE, IA and SD. The cookies are sold in individual bags that indicate the cookie is one of three varieties, one of which is Chocolate Chip Cookie. The product is packaged as 1- 2.5 oz cookie per bag. There are no identifying codes placed on the bag. Potentially affected cookies would have been available for purchase between the dates of 8/31/15 to 9/22/15.
To date there have been no reports of illness associated with consumption of these cookies. The recall was initiated after a restaurant employee identified two small pieces of peanut fragments in a cookie. As a result, we recalled and destroyed all identified product from our distribution center and restaurants.
Consumers who have purchased a Chocolate Chip Cookie between the dates of 8/31/15 to 9/22/15 are urged to return it to the place of purchase for a full refund. Consumers with questions may contact the company at 1-800-648-2368, Monday thru Friday, 8am-5pm.
New #petfood #recall of alfalfa hay due to #blisterbeetle #contamination
Murphy Farm Hay and Feed Company Issues Recall of Alfalfa Hay Due to Possible Health Risk
Contact:
Consumer:
Will Murphy
919-496-4646
Email: willmurphy@ymail.com
FOR IMMEDIATE RELEASE — September 18, 2015 — Louisburg, NC — Murphy Farm Hay and Feed Company of Louisburg North Carolina has initiated a voluntary limited recall of alfalfa hay due to potential Blister Beetle contamination. The product was offered for sale to consumers at the following two retail locations, Murphy Farm Hay and Feed in Louisburg, NC and Jones Farm Hay and Feed in Middlesex, NC.
A sample of the potentially contaminated hay tested positive for cantharidin, a poisonous substance found in blister beetles, and is suspected in the deaths of six horses. While cattle, goats and sheep may also be affected by cantharidin, horses are more susceptible to the toxin than ruminants. Horse owners should monitor their animals closely and contact their veterinarian if any of the following signs are observed; inflammation, colic, straining, elevated temperature, depression, blood in the urine, increased heart rate and respiration, dehydration, sweating and diarrhea. Death can occur between as little as a few hours and up to about 3 days after a toxic exposure so it is imperative to contact a veterinarian as soon as blister beetle poisoning is suspected. Please note that hay contaminated with the toxin may or may not contain visible beetles.
Officials from the NC Department of Agriculture have determined that a single load of alfalfa hay, originating in Kansas and delivered to Murphy Farm Hay and Feed on August 11, 2015 is most likely the source of the blister beetle contamination. Hay from the contaminated lot is best described as; Square-baled alfalfa hay, bound in reddish-orange twine and weighing approximately 70 lbs.
Retailers have been contacted and instructed to immediately Withdraw from Sale the recalled product and to notify customers who may have purchased the product of the recall. Customers who purchased alfalfa hay, bound with reddish-orange twine and bought on or after August 11, 2015 at either location, are encouraged to discontinue use immediately and return any unused portion to the location where purchased.
For more information on the product recall, contact Will Murphy with Murphy Farm Hay and Feed Company during business hours at 919-496-4646 from 7am-Noon EST Monday through Sunday or 919-495-3875 outside of regular business hours.
This recall is being conducted with the knowledge of the North Carolina Department of Agriculture & Consumer Services and the United States Food and Drug Administration.
Contact:
Consumer:
Will Murphy
919-496-4646
Email: willmurphy@ymail.com
FOR IMMEDIATE RELEASE — September 18, 2015 — Louisburg, NC — Murphy Farm Hay and Feed Company of Louisburg North Carolina has initiated a voluntary limited recall of alfalfa hay due to potential Blister Beetle contamination. The product was offered for sale to consumers at the following two retail locations, Murphy Farm Hay and Feed in Louisburg, NC and Jones Farm Hay and Feed in Middlesex, NC.
A sample of the potentially contaminated hay tested positive for cantharidin, a poisonous substance found in blister beetles, and is suspected in the deaths of six horses. While cattle, goats and sheep may also be affected by cantharidin, horses are more susceptible to the toxin than ruminants. Horse owners should monitor their animals closely and contact their veterinarian if any of the following signs are observed; inflammation, colic, straining, elevated temperature, depression, blood in the urine, increased heart rate and respiration, dehydration, sweating and diarrhea. Death can occur between as little as a few hours and up to about 3 days after a toxic exposure so it is imperative to contact a veterinarian as soon as blister beetle poisoning is suspected. Please note that hay contaminated with the toxin may or may not contain visible beetles.
Officials from the NC Department of Agriculture have determined that a single load of alfalfa hay, originating in Kansas and delivered to Murphy Farm Hay and Feed on August 11, 2015 is most likely the source of the blister beetle contamination. Hay from the contaminated lot is best described as; Square-baled alfalfa hay, bound in reddish-orange twine and weighing approximately 70 lbs.
Retailers have been contacted and instructed to immediately Withdraw from Sale the recalled product and to notify customers who may have purchased the product of the recall. Customers who purchased alfalfa hay, bound with reddish-orange twine and bought on or after August 11, 2015 at either location, are encouraged to discontinue use immediately and return any unused portion to the location where purchased.
For more information on the product recall, contact Will Murphy with Murphy Farm Hay and Feed Company during business hours at 919-496-4646 from 7am-Noon EST Monday through Sunday or 919-495-3875 outside of regular business hours.
This recall is being conducted with the knowledge of the North Carolina Department of Agriculture & Consumer Services and the United States Food and Drug Administration.
Thursday, September 24, 2015
New #foodsafety #recall possible foreign matter #contamination
Sanderson Farms Recalls Poultry Products Due To Possible Foreign Matter Contamination
Class I Recall 124-2015
Health Risk: High Sep 24, 2015
Congressional and Public Affairs
Katherine Scheidt
(202) 720-9113
WASHINGTON, Sept. 24, 2015 – Sanderson Farms, a Hazlehurst, Miss. establishment, is recalling approximately 551,090 pounds of poultry products that may be contaminated with extraneous metal materials the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The chicken items were produced on September 17-18, 2015. The following products are subject to recall: [Labels (PDF Only)]
70-lb. cases containing “YOUNG CHICKEN PARTS JUMBO BONELESS SKINLESS BREAST FILLETS WITH RIB MEAT” with case code 45017.
70-lb. cases containing “YOUNG CHICKEN PARTS JUMBO CLIPPED TENDERLOINS” with case code 45092.
70-lb. cases containing “YOUNG CHICKEN PARTS JUMBO BONELESS SKINLESS BREAST BUTTERFLIES WITH RIB MEAT” with case code 45015.
70-lb. cases and 1800-lb. combos containing “FRESH YOUNG CHICKEN PARTS BREAST FRAMES” with case code 45969.
The products subject to recall bear the establishment number “EST. P-247” inside the USDA mark of inspection. These items were shipped to processing facilities in Georgia.
The problem was discovered when the firm received a complaint from a processing facility which found metal shavings in the product. The establishment determined that the contamination occurred due to a malfunction with an ice-making machine used during production.
There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.
Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.
FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.
Consumers and media with questions about the recall can contact Mike Cockrell, Chief Financial Officer, at (601) 426-1454.
Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at AskKaren.gov or via smartphone at m.askkaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day. The online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at: http://www.fsis.usda.gov/reportproblem.
Class I Recall 124-2015
Health Risk: High Sep 24, 2015
Congressional and Public Affairs
Katherine Scheidt
(202) 720-9113
WASHINGTON, Sept. 24, 2015 – Sanderson Farms, a Hazlehurst, Miss. establishment, is recalling approximately 551,090 pounds of poultry products that may be contaminated with extraneous metal materials the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The chicken items were produced on September 17-18, 2015. The following products are subject to recall: [Labels (PDF Only)]
70-lb. cases containing “YOUNG CHICKEN PARTS JUMBO BONELESS SKINLESS BREAST FILLETS WITH RIB MEAT” with case code 45017.
70-lb. cases containing “YOUNG CHICKEN PARTS JUMBO CLIPPED TENDERLOINS” with case code 45092.
70-lb. cases containing “YOUNG CHICKEN PARTS JUMBO BONELESS SKINLESS BREAST BUTTERFLIES WITH RIB MEAT” with case code 45015.
70-lb. cases and 1800-lb. combos containing “FRESH YOUNG CHICKEN PARTS BREAST FRAMES” with case code 45969.
The products subject to recall bear the establishment number “EST. P-247” inside the USDA mark of inspection. These items were shipped to processing facilities in Georgia.
The problem was discovered when the firm received a complaint from a processing facility which found metal shavings in the product. The establishment determined that the contamination occurred due to a malfunction with an ice-making machine used during production.
There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.
Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.
FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.
Consumers and media with questions about the recall can contact Mike Cockrell, Chief Financial Officer, at (601) 426-1454.
Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at AskKaren.gov or via smartphone at m.askkaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day. The online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at: http://www.fsis.usda.gov/reportproblem.
New #foodsafety #recall undeclared peanuts in Tastee Apple, Inc., Plain Caramel Apples
Tastee Apple, Inc., Issues Allergy Alert On Undeclared Peanuts In Plain Caramel Apples
Contact:
Consumer:
customerservice@tasteeapple.com
www.tasteeapple.comdisclaimer icon
740-498-8316
Media:
Melanie Rembrandt
media@tasteeapple.com
800-771-0116
FOR IMMEDIATE RELEASE – September 22, 2015 – Tastee Apple, Inc., www.tasteeapple.comdisclaimer icon, issues allergy alert on undeclared peanuts in 3-ounce packages of Tastee Apples Plain Caramel Apples because they may contain undeclared peanuts. People who have allergies to peanuts run the risk of serious or life-threatening allergic reactions if they consume these products.
The recalled “Plain Caramel Apples” were distributed in eight states (OH, PA, MD, MA, NY, TX, NJ, IN) in retail stores.
Note that this was not a product quality-issue and only involves Plain Caramel Apples with the specific UPC 35266-00027 and code date of 9 29 mentioned below.
The product comes in a 3-ounce, clear-plastic package marked with UPC 0-35266-00027-3 and an expiration date of 9 29 stamped on the front label. Some packages were mislabeled, and the Plain Caramel Apple include peanuts which are not listed in the ingredients on the labels.
No illnesses have been reported to date in connection with this problem.
The recall was initiated after it was discovered that the peanut-containing product was distributed in packaging that did not reveal the presence of peanuts. Subsequent investigation indicates the problem was caused by a temporary breakdown in the company's production and packaging processes
Production of the single pack Plain Caramel Apple product has been suspended until a label correction can be made to the Plain Caramel Apple label.
Customers who purchased the 3-ounce packages of Plain Caramel Apple listed above are urged to discard them and take their receipt to the store where purchased for a refund.
Consumers with questions may contact the company at:
Tastee Apple, Inc., customerservice@tasteeapple.com, www.tasteeapple.comdisclaimer icon
Phone: 740-498-8316 (between 8:00 a.m. and 5:00 p.m. EST, Monday through Friday)
About Taste Apple, Inc.
Family-owned and operated since 1974 in the historic Village of Newcomerstown, Ohio, Tastee Apple, Inc. has sold over 250,000,000 apples with candy, chocolate, caramel, and other toppings. The only company in the industry certified by the Safe Quality Food Institute, all of the apples go through a unique, seven-step rating process to guarantee the quality and freshness of the fruit. Perfectly-ripe apples are “sticked” in made-from-scratch, small-batch, kettle-cooked caramel or a candy coating. After the apples cool, they are rolled in gooey toppings like milk, dark or white chocolate and then rolled in fresh peanuts, pecans, cookies, or pretzels. The candy and caramel apples are then carefully packaged, stored and shipped to stores throughout the country. For more information on Tastee’s apples and fundraising program, visit www.tasteeapple.comdisclaimer icon or call 740-498-8316.
Contact:
Consumer:
customerservice@tasteeapple.com
www.tasteeapple.comdisclaimer icon
740-498-8316
Media:
Melanie Rembrandt
media@tasteeapple.com
800-771-0116
FOR IMMEDIATE RELEASE – September 22, 2015 – Tastee Apple, Inc., www.tasteeapple.comdisclaimer icon, issues allergy alert on undeclared peanuts in 3-ounce packages of Tastee Apples Plain Caramel Apples because they may contain undeclared peanuts. People who have allergies to peanuts run the risk of serious or life-threatening allergic reactions if they consume these products.
The recalled “Plain Caramel Apples” were distributed in eight states (OH, PA, MD, MA, NY, TX, NJ, IN) in retail stores.
Note that this was not a product quality-issue and only involves Plain Caramel Apples with the specific UPC 35266-00027 and code date of 9 29 mentioned below.
The product comes in a 3-ounce, clear-plastic package marked with UPC 0-35266-00027-3 and an expiration date of 9 29 stamped on the front label. Some packages were mislabeled, and the Plain Caramel Apple include peanuts which are not listed in the ingredients on the labels.
No illnesses have been reported to date in connection with this problem.
The recall was initiated after it was discovered that the peanut-containing product was distributed in packaging that did not reveal the presence of peanuts. Subsequent investigation indicates the problem was caused by a temporary breakdown in the company's production and packaging processes
Production of the single pack Plain Caramel Apple product has been suspended until a label correction can be made to the Plain Caramel Apple label.
Customers who purchased the 3-ounce packages of Plain Caramel Apple listed above are urged to discard them and take their receipt to the store where purchased for a refund.
Consumers with questions may contact the company at:
Tastee Apple, Inc., customerservice@tasteeapple.com, www.tasteeapple.comdisclaimer icon
Phone: 740-498-8316 (between 8:00 a.m. and 5:00 p.m. EST, Monday through Friday)
About Taste Apple, Inc.
Family-owned and operated since 1974 in the historic Village of Newcomerstown, Ohio, Tastee Apple, Inc. has sold over 250,000,000 apples with candy, chocolate, caramel, and other toppings. The only company in the industry certified by the Safe Quality Food Institute, all of the apples go through a unique, seven-step rating process to guarantee the quality and freshness of the fruit. Perfectly-ripe apples are “sticked” in made-from-scratch, small-batch, kettle-cooked caramel or a candy coating. After the apples cool, they are rolled in gooey toppings like milk, dark or white chocolate and then rolled in fresh peanuts, pecans, cookies, or pretzels. The candy and caramel apples are then carefully packaged, stored and shipped to stores throughout the country. For more information on Tastee’s apples and fundraising program, visit www.tasteeapple.comdisclaimer icon or call 740-498-8316.
New #foodsafety #recall undeclared Almonds in Evolution Fresh Nonfat Greek Yogurt with Strawberry and Granola Parfaits
Greencore, USA - Rhode Island, Issues Allergy Alert Due to the Potential for Undeclared Almonds in Evolution Fresh Nonfat Greek Yogurt with Strawberry and Granola Parfaits Sold in 266 Locations in Massachusetts, Rhode Island, New Hampshire, New York, Connecticut, Vermont and Maine
Contact:
Consumer:
800-Starbuc (800-782-7282)
Media:
1-978-716-2530
FOR IMMEDIATE RELEASE – September 23, 2015 – North Kingston, RI – Greencore, USA Inc. North Kingston, Rhode Island, is voluntarily recalling approximately 379 pounds (997 individual parfaits) of Evolution Fresh Nonfat Greek Yogurt with Strawberry and Granola parfaits because the product may contain undeclared almonds. People who have an allergy or sensitivity to almonds run the risk of serious or life-threatening allergic reaction if they consume these products.
The Evolution Fresh Nonfat Greek Yogurt with Strawberry and Granola products were produced on September 21 and distributed to approximately 266 Starbucks retail stores in Massachusetts, Rhode Island, New Hampshire, New York, Connecticut, Vermont and Maine. No other regions are affected. To date, the company has not received reports of illnesses associated with consumption of these products, and all affected product has been removed from stores.
The following product is subject to recall:
6.1oz. Evolution Fresh Nonfat Greek Yogurt with Strawberry and Granola, (UPC: 7 6211107474 4, 'enjoy by 9/24')
This isolated issue affects only this date code of product. No other codes or products are affected.
The problem was discovered when product checks discovered that the granola in some individual Evolution Fresh Nonfat Greek Yogurt with Strawberry and Granola contained almonds. Greencore has determined the cause and has worked to eliminate the issue. Greencore, USA, Inc. takes food safety and the protection of customers and consumers very seriously. It has robust traceability systems and took immediate action, working with our customer, on being informed of the potential problem.
Customers who have purchased the affected product and have not yet consumed it may return the products to the Starbucks store in which they were purchased for a full refund.
For further questions regarding this recall, please contact the following representatives:
Media Inquires: Greencore USA: 1 978 716 2530
Customer Inquiries 800-Starbuc (800-782-7282)
Monday-Friday, 8:00am-5:00pm EST.
Contact:
Consumer:
800-Starbuc (800-782-7282)
Media:
1-978-716-2530
FOR IMMEDIATE RELEASE – September 23, 2015 – North Kingston, RI – Greencore, USA Inc. North Kingston, Rhode Island, is voluntarily recalling approximately 379 pounds (997 individual parfaits) of Evolution Fresh Nonfat Greek Yogurt with Strawberry and Granola parfaits because the product may contain undeclared almonds. People who have an allergy or sensitivity to almonds run the risk of serious or life-threatening allergic reaction if they consume these products.
The Evolution Fresh Nonfat Greek Yogurt with Strawberry and Granola products were produced on September 21 and distributed to approximately 266 Starbucks retail stores in Massachusetts, Rhode Island, New Hampshire, New York, Connecticut, Vermont and Maine. No other regions are affected. To date, the company has not received reports of illnesses associated with consumption of these products, and all affected product has been removed from stores.
The following product is subject to recall:
6.1oz. Evolution Fresh Nonfat Greek Yogurt with Strawberry and Granola, (UPC: 7 6211107474 4, 'enjoy by 9/24')
This isolated issue affects only this date code of product. No other codes or products are affected.
The problem was discovered when product checks discovered that the granola in some individual Evolution Fresh Nonfat Greek Yogurt with Strawberry and Granola contained almonds. Greencore has determined the cause and has worked to eliminate the issue. Greencore, USA, Inc. takes food safety and the protection of customers and consumers very seriously. It has robust traceability systems and took immediate action, working with our customer, on being informed of the potential problem.
Customers who have purchased the affected product and have not yet consumed it may return the products to the Starbucks store in which they were purchased for a full refund.
For further questions regarding this recall, please contact the following representatives:
Media Inquires: Greencore USA: 1 978 716 2530
Customer Inquiries 800-Starbuc (800-782-7282)
Monday-Friday, 8:00am-5:00pm EST.
New #drug #safety #recall due to undeclared #Sibutramine and #Phenolphthalein
Lucy's Weight Loss System Issues Voluntary Nationwide Recall of Pink Bikini and Shorts on The Beach Due to Undeclared Sibutramine and Phenolphthalein
Contact:
Consumer:
682-308-0199
pbfitme@gmail.com
FOR IMMEDIATE RELEASE – 09/23/2015 – Arlington, TX – Lucy's Weight Loss System is voluntarily recalling all lots distributed May 25 - June 23 2015 of Pink Bikini and Shorts on the Beach Blue and Gold Edition, 30 blue capsules (750MG per) capsules and 30 gold capsule (800MG per) capsules to the consumer level. The Pink Bikini and Shorts on the Beach have been found positive for Sibutramine and Phenolphthalein after FDA sampling and testing.
Sibutramine is an appetite suppressant that was withdrawn from the U.S. market in October 2010. Sibutramine is known to substantially increase blood pressure and/or pulse rate in some patients and may present a significant risk for patients with a history of coronary artery disease, congestive heart failure, arrhythmias or stroke. Phenolphthalein is an ingredient previously used in over-the-counter laxatives, but because of concerns of carcinogenicity, it is not currently approved for marketing in the United States. Health risks associated with phenolphthalein could include potentially serious gastrointestinal disturbances, irregular heartbeat, and cancer with long-term use. These undeclared ingredients make these products unapproved new drugs for which safety and efficacy have not been established. These products may also interact in life-threatening ways with other medications a consumer may be taking.
Lucy's Weight Loss System has received not received any complaints to date. Lucy's Weight Loss System has not received any reports of adverse events related to this recall.
The product is used as a weight loss dietary supplement and is packaged in clear bottle in blue and gold. The affected Pink Bikini and Shorts on the Beach lots include the following expiration date 7/30/2017. Product was distributed nationwide to consumers via Internet.
Lucys Weight Loss System is notifying its customers by Email and is arranging for return. Consumers that have recalled Pink Bikini and Shorts on the Beach should stop using and discard.
Consumers with questions regarding this recall can contact Lucy's Weight Loss System by phone (682)-308-0199 or pbfitme@gmail.com on Monday thru Friday 10:00am to 5:30pm CST. Consumers should contact their physician or healthcare provider if they have experienced any problems that may be related to taking or using this drug product.
Adverse reactions or quality problems experienced with the use of this product may be reported to the FDA's MedWatch Adverse Event Reporting program either online, by regular mail or by fax.
Complete and submit the report Online: www.fda.gov/medwatch/report.htm
Regular Mail or Fax: Download form www.fda.gov/MedWatch/getforms.htm
or call 1-800-332-1088 to request a reporting form, then complete and return to the address on the pre-addressed form, or submit by fax to 1-800-FDA-0178
This recall is being conducted with the knowledge of the U.S. Food and Drug Administration.
Contact:
Consumer:
682-308-0199
pbfitme@gmail.com
FOR IMMEDIATE RELEASE – 09/23/2015 – Arlington, TX – Lucy's Weight Loss System is voluntarily recalling all lots distributed May 25 - June 23 2015 of Pink Bikini and Shorts on the Beach Blue and Gold Edition, 30 blue capsules (750MG per) capsules and 30 gold capsule (800MG per) capsules to the consumer level. The Pink Bikini and Shorts on the Beach have been found positive for Sibutramine and Phenolphthalein after FDA sampling and testing.
Sibutramine is an appetite suppressant that was withdrawn from the U.S. market in October 2010. Sibutramine is known to substantially increase blood pressure and/or pulse rate in some patients and may present a significant risk for patients with a history of coronary artery disease, congestive heart failure, arrhythmias or stroke. Phenolphthalein is an ingredient previously used in over-the-counter laxatives, but because of concerns of carcinogenicity, it is not currently approved for marketing in the United States. Health risks associated with phenolphthalein could include potentially serious gastrointestinal disturbances, irregular heartbeat, and cancer with long-term use. These undeclared ingredients make these products unapproved new drugs for which safety and efficacy have not been established. These products may also interact in life-threatening ways with other medications a consumer may be taking.
Lucy's Weight Loss System has received not received any complaints to date. Lucy's Weight Loss System has not received any reports of adverse events related to this recall.
The product is used as a weight loss dietary supplement and is packaged in clear bottle in blue and gold. The affected Pink Bikini and Shorts on the Beach lots include the following expiration date 7/30/2017. Product was distributed nationwide to consumers via Internet.
Lucys Weight Loss System is notifying its customers by Email and is arranging for return. Consumers that have recalled Pink Bikini and Shorts on the Beach should stop using and discard.
Consumers with questions regarding this recall can contact Lucy's Weight Loss System by phone (682)-308-0199 or pbfitme@gmail.com on Monday thru Friday 10:00am to 5:30pm CST. Consumers should contact their physician or healthcare provider if they have experienced any problems that may be related to taking or using this drug product.
Adverse reactions or quality problems experienced with the use of this product may be reported to the FDA's MedWatch Adverse Event Reporting program either online, by regular mail or by fax.
Complete and submit the report Online: www.fda.gov/medwatch/report.htm
Regular Mail or Fax: Download form www.fda.gov/MedWatch/getforms.htm
or call 1-800-332-1088 to request a reporting form, then complete and return to the address on the pre-addressed form, or submit by fax to 1-800-FDA-0178
This recall is being conducted with the knowledge of the U.S. Food and Drug Administration.
New #drug #safety #recall due to lack of sterility assurance.
US Compounding, Inc. Issues Voluntary Nationwide Recall of All Sterile Compounded Products
Contact:
Consumer:
800-718-3588 x254
501-327-1222 x254
FOR IMMEDIATE RELEASE – September 21, 2015 – Conway, AK – US Compounding, Inc. ("USC") is voluntarily recalling all lots of sterile products aseptically compounded and packaged by USC and that remain within expiry due to the Food and Drug Administration's ("FDA")_ concern over a lack of sterility assurance. The sterile products were distributed nationwide to patients, providers, hospitals, or clinics between March 14, 2015 and September 9, 2015. The recall does not pertain to any non-sterile compounded medications prepared by USC.
If the sterility of a compounded preparation intended to be sterile is compromised, patients may be at risk. As USC takes the utmost care to ensure patient safety and out of an abundance of caution, then, USC is asking all patients and providers that received sterile compounded products from USC between March 14, 2015 and September 9, 2015, and that remain within expiry, to take the following actions:
Discontinue use of the products;
Quarantine any unused product until further instructions are received on how to return the product; and
Contact USC at 800-718-3588 x254 or 501-327-1222 x254 from the hours of 8:30AM-5:00PM central time Monday-Friday, or e-mail at questions@uscompounding.com to discuss the return of any unused sterile compounded products.
Customers with questions regarding this recall can contact USC at 800-718-3588 x254 or 501-327-1222 x254 from the hours of 8:30AM-5:00PM central time Monday-Friday, or e-mail at questions@uscompounding.com. Customers should contact their physician or healthcare provider if they have experienced any problems that may be related to taking or using this drug product. Providers who have dispensed any sterile product distributed by USC to a patient(s) for use outside of the provider's office should contact the patient(s) to whom product was dispensed and advise the patient(s) of this recall.
Adverse reactions or quality problems experienced with the use of these products may be reported to the FDA's MedWatch Adverse Event Reporting program either online, by regular mail or by fax.
Complete and submit the report Online: www.fda.gov/medwatch/report.htm
Regular Mail or Fax: Download form www.fda.gov/MedWatch/getforms.htm or call 1-800-332-1088 to request a reporting form, then complete and return to the address on the pre-addressed form, or submit by fax to 1-800-FDA-0178
This recall is being conducted with the knowledge of and at the request of the FDA.
Again, USC's primary concern is your safety and USC is taking this action out of an abundance of caution. Thank you for your support.
Contact:
Consumer:
800-718-3588 x254
501-327-1222 x254
FOR IMMEDIATE RELEASE – September 21, 2015 – Conway, AK – US Compounding, Inc. ("USC") is voluntarily recalling all lots of sterile products aseptically compounded and packaged by USC and that remain within expiry due to the Food and Drug Administration's ("FDA")_ concern over a lack of sterility assurance. The sterile products were distributed nationwide to patients, providers, hospitals, or clinics between March 14, 2015 and September 9, 2015. The recall does not pertain to any non-sterile compounded medications prepared by USC.
If the sterility of a compounded preparation intended to be sterile is compromised, patients may be at risk. As USC takes the utmost care to ensure patient safety and out of an abundance of caution, then, USC is asking all patients and providers that received sterile compounded products from USC between March 14, 2015 and September 9, 2015, and that remain within expiry, to take the following actions:
Discontinue use of the products;
Quarantine any unused product until further instructions are received on how to return the product; and
Contact USC at 800-718-3588 x254 or 501-327-1222 x254 from the hours of 8:30AM-5:00PM central time Monday-Friday, or e-mail at questions@uscompounding.com to discuss the return of any unused sterile compounded products.
Customers with questions regarding this recall can contact USC at 800-718-3588 x254 or 501-327-1222 x254 from the hours of 8:30AM-5:00PM central time Monday-Friday, or e-mail at questions@uscompounding.com. Customers should contact their physician or healthcare provider if they have experienced any problems that may be related to taking or using this drug product. Providers who have dispensed any sterile product distributed by USC to a patient(s) for use outside of the provider's office should contact the patient(s) to whom product was dispensed and advise the patient(s) of this recall.
Adverse reactions or quality problems experienced with the use of these products may be reported to the FDA's MedWatch Adverse Event Reporting program either online, by regular mail or by fax.
Complete and submit the report Online: www.fda.gov/medwatch/report.htm
Regular Mail or Fax: Download form www.fda.gov/MedWatch/getforms.htm or call 1-800-332-1088 to request a reporting form, then complete and return to the address on the pre-addressed form, or submit by fax to 1-800-FDA-0178
This recall is being conducted with the knowledge of and at the request of the FDA.
Again, USC's primary concern is your safety and USC is taking this action out of an abundance of caution. Thank you for your support.
September is #National #Foodsafety #Education month. Today's lesson: What is Shigellosis (Shigella spp.)
Shigella spp is the bacteria that causes the illness known as Shigellosis.
The bacteria is found in the feces of humans that have the illness. the illness occurs when contaminated food or water is consumed. The bacteria can also be transmitted by flies from the feces to food supplies. While it only takes a small amount of this bacteria to make a person sick, high levels of the bacteria can be found in the feces for several weeks after the symptoms have ended.
Shigellosis symptoms include frequent bouts of water diarrhea (the main symptom), abdominal cramping, nausea, and vomiting. it is possible for some people to have either blood or mucus in their stool, and they may run a fever. Symptoms usually begin within three days of coming in contact with the Shigella bacteria.
The main food items that are linked to this illness are: foods that are easily contaminated by hands, such as salads containing temperature control for safety foods (potato, tuna, shrimp, chicken, and macaroni). The bacteria can also be found in food that has made contact with contaminated water, such as produce.
To help prevent the spread of this illness:
1. Exclude foodhandlers that have diarrhea and have been diagnosed with an illness caused by Shigella spp. from the operation.
2. Wash hands
3. Control flies inside and outside the operation.
2. Wash hands
3. Control flies inside and outside the operation.
If you have any questions about anything that I present in these lessons, or have a question about anything regarding food safety, please feel free to contact me.
Tomorrow's lesson: What are Viruses in relation to food safety?
Wednesday, September 23, 2015
September is #National #Foodsafety #Education month. Today's lesson: What is Salmonellosis (Salmonella spp)?
Salmonella spp is the bacteria that causes the illness known as Salmonellosis.
The bacteria is naturally found on many farm animals. While eating only a small amount of the bacteria can make a person sick, the severity of the symptoms is determined on the health of the person and the amount of the bacteria eaten. The bacteria can remain in the person's feces for weeks after the symptoms have ended, which is why proper handwashing is imperative.
This bacteria is most commonly associated with the following food items: poultry & eggs, dairy products, and produce. Symptoms of Salmonellosis include: diarrhea, abdominal cramps, vomiting, and fever.
To help prevent this bacteria from causing an illness, it is imperative that you follow the following prevention measures:
1. Cook poultry and eggs to minimum internal temperatures.
2. prevent cross contamination between poultry and ready-to-eat foods.
3. keep foodhandlers who have been diagnosed with salmonellosis out of the foodservice operation.
2. prevent cross contamination between poultry and ready-to-eat foods.
3. keep foodhandlers who have been diagnosed with salmonellosis out of the foodservice operation.
If you have any questions about anything that I present in these lessons, or have a question about anything regarding food safety, please feel free to contact me.
Tomorrows lesson: What is Shigellosis (Shigella spp.)
Tuesday, September 22, 2015
September is #National #Foodsafety #Education month. Today's lesson: How foods become unsafe.
After yesterdays advanced food safety lesson, I decided to give everyone a break and provide you a more simpler lesson for today.
There have been identified five (5) of the most common risk factors that cause foodborne illnesses. They are:
1. Purchasing food from unsafe sources
2. Failing to cook food adequately
3. Holding food at incorrect temperatures
4. Using contaminated equipment
5. Poor Personal hygiene
2. Failing to cook food adequately
3. Holding food at incorrect temperatures
4. Using contaminated equipment
5. Poor Personal hygiene
Lets break each of these down on how they impact food safety.
1. Purchasing food from unsafe sources
Since food can become contaminated at any point within the food supply chain, it is important that food be purchased from approved reputable suppliers. An approved supplier is one that has been inspected and meets all applicable local, state, and federal laws.
2. Failing to cook food adequately
By not cooking foods to their required minimal internal temperatures, it is impossible to know if any contaminates have been destroyed in the cooking process. Back in 1993, this was the cause of the E.coli outbreak within the Jack-in-the-Box restaurants. The employees felt that cooking to the required temperature dried out the burgers too much, so they cooked to a lower temperature, which did not destroy the E.coli bacteria. This resulted in numerous illnesses and approximately 171 hospitalizations, and four children died. (more information available on this outbreak at:http://www.marlerclark.com/case_news/view/jack-in-the-box-e-coli-outbreak-western-states
3. Holding food at incorrect temperatures
This gets back to the conversation about the temperature danger zone. If you don't hold the product above 135 degrees or below 41 degrees bacteria will grow and result in foodborne illnesses from the products.
4. Using contaminated equipment
Making sure that the equipment you use to prepare food is washed, rinsed, and sanitized before using it will help prevent cross contamination of equipment. Ensuring that you use a new/clean knife or cutting board for each item, will also reduce the chance of cross contamination.
5. Poor Personal hygiene
Ensuring that the employees follow proper hygiene procedures is very important in keeping food safe. This includes washing hands properly and at the proper times. Not coming to work sick, and ensuring that other personal hygiene requirements are followed.
If you have any questions about anything that I present in these lessons, or have a question about anything regarding food safety, please feel free to contact me.
Tomorrows lesson: What is Salmonellosis (Salmonella spp)?
New #expanded #petfood #foodsafety #recall possible #salmonella contamination
"I and love and you" Expands Voluntary Recall of Beef Gullet Strips Due to Possible Health Risk
Contact:
Consumer:
855.ILY.LOVE
service@ilypet.com
Media:
817-329-3257 (24-hours)
Megan Duran, megan@spmcommunications.com
Kerrie Sparks, kerrie@spmcommunications.com
FOR IMMEDIATE RELEASE – July 14, 2015 – Boulder, CO – NatPets LLC, d/b/a "I and love and you," of Boulder, CO (the "Company"), is expanding its voluntary recall of cow-boom! strips – beef gullet because the product has the potential to be contaminated with Salmonella.
There have been no reported pet or human illnesses associated with this recall.
This voluntary recall is limited to cow-boom! strips - beef gullet that were packaged into 2.0 oz bags, with lot numbers ending in 4T1 or 5T1, a best-by-year of 2016 or 2017 and UPC number 8 18336 01134 4.
The Company has notified its distributors and retailers and is taking this voluntary action as a precautionary measure. No other products of the company are affected by this recall.
Routine sampling by an inspector for the Colorado Department of Agriculture revealed the presence of Salmonella, which prompted this voluntary recall. This product is supplied by a U.S. supplier.
Consumers should look at the lot numbers and best-by-dates printed on the bag to determine if it is subject to this recall. People who have purchased these products are instructed to dispose of the product or return it to the place of purchase for a full refund.
Salmonella can affect animals eating the product, and there is risk to humans who handle the product, especially if the handler does not thoroughly wash his or her hands after having contact with the product or any surfaces exposed to the product.
Healthy people handling the product contaminated by Salmonella should monitor themselves for some or all of the following symptoms: nausea, vomiting, diarrhea or bloody diarrhea, abdominal cramping, and fever. Although rare, Salmonella may result in more serious ailments, including arterial infections, endocarditis, arthritis, muscle pain, eye irritation and urinary tract symptoms. Consumers exhibiting these signs after having contact with the product should contact their healthcare providers immediately.
Pets with Salmonella infections may be lethargic and have diarrhea or bloody diarrhea, fever, and vomiting. Some pets will have only decreased appetite, fever and abdominal pain. Infected but otherwise healthy pets can be carriers and infect other animals or humans. If your pet has consumed the product and has exhibited these symptoms, you should contact your veterinarian immediately.
Consumers with questions may contact the Company at 855.ILY.LOVE Monday through Friday between 8:00 AM and 5:00 PM (M.T.) or via email at service@ilypet.com.
Contact:
Consumer:
855.ILY.LOVE
service@ilypet.com
Media:
817-329-3257 (24-hours)
Megan Duran, megan@spmcommunications.com
Kerrie Sparks, kerrie@spmcommunications.com
FOR IMMEDIATE RELEASE – July 14, 2015 – Boulder, CO – NatPets LLC, d/b/a "I and love and you," of Boulder, CO (the "Company"), is expanding its voluntary recall of cow-boom! strips – beef gullet because the product has the potential to be contaminated with Salmonella.
There have been no reported pet or human illnesses associated with this recall.
This voluntary recall is limited to cow-boom! strips - beef gullet that were packaged into 2.0 oz bags, with lot numbers ending in 4T1 or 5T1, a best-by-year of 2016 or 2017 and UPC number 8 18336 01134 4.
The Company has notified its distributors and retailers and is taking this voluntary action as a precautionary measure. No other products of the company are affected by this recall.
Routine sampling by an inspector for the Colorado Department of Agriculture revealed the presence of Salmonella, which prompted this voluntary recall. This product is supplied by a U.S. supplier.
Consumers should look at the lot numbers and best-by-dates printed on the bag to determine if it is subject to this recall. People who have purchased these products are instructed to dispose of the product or return it to the place of purchase for a full refund.
Salmonella can affect animals eating the product, and there is risk to humans who handle the product, especially if the handler does not thoroughly wash his or her hands after having contact with the product or any surfaces exposed to the product.
Healthy people handling the product contaminated by Salmonella should monitor themselves for some or all of the following symptoms: nausea, vomiting, diarrhea or bloody diarrhea, abdominal cramping, and fever. Although rare, Salmonella may result in more serious ailments, including arterial infections, endocarditis, arthritis, muscle pain, eye irritation and urinary tract symptoms. Consumers exhibiting these signs after having contact with the product should contact their healthcare providers immediately.
Pets with Salmonella infections may be lethargic and have diarrhea or bloody diarrhea, fever, and vomiting. Some pets will have only decreased appetite, fever and abdominal pain. Infected but otherwise healthy pets can be carriers and infect other animals or humans. If your pet has consumed the product and has exhibited these symptoms, you should contact your veterinarian immediately.
Consumers with questions may contact the Company at 855.ILY.LOVE Monday through Friday between 8:00 AM and 5:00 PM (M.T.) or via email at service@ilypet.com.
Monday, September 21, 2015
New #foodsafety #recallpossible #Listeria contamination of Picnic Gourmet Yogurt Cheese Spreads
Picnic Gourmet Spreads Issues Recall for Potential Health Risks
Contact:
Consumer:
info@picnicspreads.com
Media:
Brady Marz, Picnic Gourmet Spreads
301-983-1241
brady@picnicspreads.com
FOR IMMEDIATE RELEASE - Sept. 21, 2015 - Potomac, MD - Out of an abundance of caution, Picnic Gourmet Spreads is issuing a recall on their yogurt cheese spreads. These spreads could potentially be contaminated with Listeria monocytogenes.
Listeria bacteria can cause a serious infection called listeriosis. Listeriosis is caused by eating food contaminated with Listeria bacteria and typically occurs within three days to 10 weeks of consumption (usually within three weeks). Symptoms of listeriosis include fever, muscle aches, headache, stiff neck, confusion, loss of balance, and convulsions, which can be preceded by nausea or diarrhea. Listeria infection can be treated with antibiotics.
Persons at higher risk for disease include pregnant women, newborns, elderly persons, and individuals with a weakened immune system (for example: persons with AIDS, cancer, diabetes, or kidney disease). Listeriosis in pregnant women may cause fever and other flu-like symptoms, which can be mild. However, because Listeria infection can cause premature labor, premature delivery, miscarriage, stillbirth or severe infection of newborns, it is especially important that pregnant women avoid these products.
The recall was a result of routine retail sampling by the DHMH Office of Food Protection, and subsequent analysis by the DHMH Laboratories Administration which revealed the presence of Listeria monocytogenes in the product.
The potentially contaminated products include Red Pepper Feta Cheese Spread, Moroccan Cilantro Cheese Spread, Tandoori Garlic Cheese spread, Herbed Goat Cheese, Parmesan Cheese Spread, and Chipotle Sage Cheese Spread.
These products were distributed to retail stores in Maryland, Kentucky, New Jersey, Ohio, Pennsylvania, Virginia, Washington, D.C. , Minnesota and Illinois and have a "Best By" date of October 6th.
No illnesses have been reported to date in connection with any of these products.
Consumers who have purchased any of these products are urged to dispose of the product immediately. Consumers with questions may contact Picnic Gourmet Spreads at info@picnicspreads.com
Media Contact: Brady Marz, Picnic Gourmet Spreads, 301-983-1241, brady@picnicspreads.com
Contact:
Consumer:
info@picnicspreads.com
Media:
Brady Marz, Picnic Gourmet Spreads
301-983-1241
brady@picnicspreads.com
FOR IMMEDIATE RELEASE - Sept. 21, 2015 - Potomac, MD - Out of an abundance of caution, Picnic Gourmet Spreads is issuing a recall on their yogurt cheese spreads. These spreads could potentially be contaminated with Listeria monocytogenes.
Listeria bacteria can cause a serious infection called listeriosis. Listeriosis is caused by eating food contaminated with Listeria bacteria and typically occurs within three days to 10 weeks of consumption (usually within three weeks). Symptoms of listeriosis include fever, muscle aches, headache, stiff neck, confusion, loss of balance, and convulsions, which can be preceded by nausea or diarrhea. Listeria infection can be treated with antibiotics.
Persons at higher risk for disease include pregnant women, newborns, elderly persons, and individuals with a weakened immune system (for example: persons with AIDS, cancer, diabetes, or kidney disease). Listeriosis in pregnant women may cause fever and other flu-like symptoms, which can be mild. However, because Listeria infection can cause premature labor, premature delivery, miscarriage, stillbirth or severe infection of newborns, it is especially important that pregnant women avoid these products.
The recall was a result of routine retail sampling by the DHMH Office of Food Protection, and subsequent analysis by the DHMH Laboratories Administration which revealed the presence of Listeria monocytogenes in the product.
The potentially contaminated products include Red Pepper Feta Cheese Spread, Moroccan Cilantro Cheese Spread, Tandoori Garlic Cheese spread, Herbed Goat Cheese, Parmesan Cheese Spread, and Chipotle Sage Cheese Spread.
These products were distributed to retail stores in Maryland, Kentucky, New Jersey, Ohio, Pennsylvania, Virginia, Washington, D.C. , Minnesota and Illinois and have a "Best By" date of October 6th.
No illnesses have been reported to date in connection with any of these products.
Consumers who have purchased any of these products are urged to dispose of the product immediately. Consumers with questions may contact Picnic Gourmet Spreads at info@picnicspreads.com
Media Contact: Brady Marz, Picnic Gourmet Spreads, 301-983-1241, brady@picnicspreads.com
September is #National #Foodsafety #Education month. Today's lesson: Understanding H.A.C.C.P. for food safety.
Todays lesson will be a little bit more advanced, but will help many of you understand the principles behind food safety and how to determine the best way to control the food to ensure that the food is being prepared safely.
H.A.C.C.P. (pronounced as Hassip), stands for Hazard Analysis Critical Control Points, and is designed to allow the food service establishment to study the flow of food through the operation and determine where and how to make corrective actions to ensure that proper food safety procedures are being followed. H.A.C.C.P. was was originally designed when NASA asked the Pillsbury company to manufacture food for space flights.
A H.A.C.C.P. plan is designed around seven principles:
1. Conduct a hazard analysis
2. Determine critical control points (CCPs)
3. Establish critical limits
4. Establish monitoring procedures
5. Identify corrective actions
6. Verify that the system works
7. Establish procedures for record keeping and documentation
2. Determine critical control points (CCPs)
3. Establish critical limits
4. Establish monitoring procedures
5. Identify corrective actions
6. Verify that the system works
7. Establish procedures for record keeping and documentation
Lets take an example and run through these seven principles to better understand how they work.
Step 1. Conduct a hazard analysis
When looking at your menu items, look for how the items are processed within the facility. The most popular processes are: Preparing and serving without cooking (salads, cold sandwiches, etc), preparing and cooking for the same-day service (grilled chicken sandwiches, steaks, hamburgers, etc), and preparing, cooking, holding, cooling, reheating, and serving (chili, soups, some pasta dishes, etc). Next, it is important to determine which foods are considered Temperature Control for Safety (TCS) foods, and determine where food safety hazards are likely to appear for each food item, and determine what type of hazard could occur (physical, chemical, biological).
For example, At the Merou Grotto, I do my Dr. Ed's Insane Chicken Sandwich, where I get the chicken delivered the same day as I will be cooking it. I have determined that bacteria (biological) is the most likely hazard that I would be dealing with.
Step 2. Determine critical control points (CCPs)
Now that we have the menu items separated by process and potential hazard, It is time to find the locations in the process where the hazards can be prevented, eliminated, or reduced to safe levels. Depending on the process involved with preparing a certain food item, there may be more than one CCP.
In my chicken sandwich example, I have identified that it must be handled safely throughout the process of removing excess fat and marinating; however, cooking is the only time in which bacteria would be "prevented, eliminated, or reduced to safe levels", So cooking will be my CCP.
Step 3. Establish critical limits
For each CCP that is determined for each item, you must establish a minimum or maximum limit that must be met in order to "prevented, eliminate, or reduced to safe levels".
In my example of the chicken sandwich, and as stated in one of the previous lessons, chicken needs to be cooked to a minimum 165 degrees F (74C) for 15 seconds. As this is the standard for food safety, I have adopted it as my critical limit for cooking my chicken sandwiches.
Step 4. Establish monitoring procedures
Once the critical limit has been established, you must then determine how that critical limit will be measured, when it will be measured, and how often it will be measured.
For my chicken sandwich, when I cook each chicken breast on the grill, I will check the internal temperature with a bimetallic stemmed thermometer (I would love a thermocouple or thermistor, but the Merou Grotto is a non-profit and they are rather pricey). I would insert the stem of the thermometer into the thickest part of the breast to determine the current temperature.
Step 5. Identify corrective actions
After you establish a monitoring procedure, you must then have a procedure in place that determines what you need to do if the critical limit is not met.
Again, as we discuss my insane chicken sandwiches, if the thermometer reveals that the breast is not above 165 degrees F, then I am to continue cooking the breast until it has reached the required temperature. A log is kept to notate this and all other corrective actions that are taken on the different food items.
Step 6. Verify that the system works
By using a temperature log to record that the critical limits are either being met or not, is how to determine if you are successfully "preventing, eliminating, or reducing to safe levels", the possibility of foodborne contaminants.
These logs can help determine if, as with some suppliers, changes are being made to the products without your knowledge. An example of this would be a review of the temperature log and determining that more corrective actions are needed on certain days versus others. As with one company, it was found that on certain days they were receiving chicken breasts that were 6 ounces versus the standard 4 ounces that they normally received. This caused more corrective actions to be listed based on a thicker chicken breast.
Step 7. Establish procedures for record keeping and documentation
The entire H.A.C.C.P. plan works as long as you keep records of: monitoring activities, taking corrective actions, validating equipment to ensure proper working conditions), and working with suppliers (shelf life studies, invoices, specifications, etc).
At the Merou Grotto, I keep my temperature logs for three months and my invoices are electronic, so they are kept until I delete them (I used to keep paper copies for 60 days).
While the steps of the H.A.C.C.P. plan appears to be daunting, the procedures actually happen very quickly when you are working the system. Understanding where it is possible for food to become contaminated allows you to be better able to "prevent, eliminate, or reduce to safe levels" the possibility of causing a foodborne illness outbreaks.
If you have any questions about anything that I present in these lessons, or have a question about anything regarding food safety, please feel free to contact me.
Tomorrows lesson: How foods become unsafe.
Sunday, September 20, 2015
September is #National #Foodsafety #Education month. Today's lesson: Choosing the right thermometer and how to ensure they are calibrated properly.
When choosing the right thermometer to check the temperature of your food, there are several different types to choose from, depending on how often you plan to use them, what temperature zone you are looking to check (hot or cold), whether you want internal temperature, air temperature, surface temperature, etc.
The basic type of thermometer, is the bimetallic stemmed thermometer. It has an indicator head, calibration nut, stem, and then a sensing area that would be just below a dimple in the stem. The standard scale for this type is from 0 degrees F (-18C) to 220 degrees F (104C). This allows for a wide range of temperature measures. To calibrate this thermometer, the easiest option is to place the thermometer in a glass of ice water. After at least 30 seconds, if the thermometer does not measure 32 degrees F (0C), then you just turn the calibration nut until it reads 32 degrees F.
Another type of thermometers are thermocouples and thermistors. These are generally described as digital thermometers that come in a wide range or styles and sizes. These thermometers can have interchangeable probes to check the temperatures through immersion, surface, penetration, and air. Because these thermometers are digital and have different probes that can be used, calibrations on this type usually needs to be done by a service company; however, some may have an internal reset button, and others may have a calibrate button that is pushed when you place the probe in ice water the same way you would calibrate a bimetallic stemmed thermometer.
Infrared (Laser) Thermometers are used to get accurate temperatures of food and equipment surfaces. Since the thermometer doesn't need to come in contact with the food or equipment, it helps reduce the possibility of contamination. Calibration of this type of thermometer is completed by a service company.
Time-temperature indicators are single use items that help determine if a food item has entered the temperature danger zone and will register how long it has been in the danger zone. Food suppliers have attached these thermometers to food being shipped, in case there is an issue with delivery trucks. These time-temperature indicators change color and it provides an irreversible record of any incidents that may occur.
when it comes to taking the temperature of food, the following information should be taken into account:
1. Keep thermometers and their storage containers clean.
2. Calibrate thermometers regularly to ensure accuracy.
3. Never use a glass thermometer to monitor the temperature of food.
4. Measure internal temperatures of food by inserting the thermometer stem or prove into the thickest part of the product.
5. Wait for the thermometer reading to steady before recording the temperature of a food item.
If you have any questions about anything that I present in these lessons, or have a question about anything regarding food safety, please feel free to contact me.
Tomorrows lesson: Understanding H.A.C.C.P. for food safety.
The basic type of thermometer, is the bimetallic stemmed thermometer. It has an indicator head, calibration nut, stem, and then a sensing area that would be just below a dimple in the stem. The standard scale for this type is from 0 degrees F (-18C) to 220 degrees F (104C). This allows for a wide range of temperature measures. To calibrate this thermometer, the easiest option is to place the thermometer in a glass of ice water. After at least 30 seconds, if the thermometer does not measure 32 degrees F (0C), then you just turn the calibration nut until it reads 32 degrees F.
Another type of thermometers are thermocouples and thermistors. These are generally described as digital thermometers that come in a wide range or styles and sizes. These thermometers can have interchangeable probes to check the temperatures through immersion, surface, penetration, and air. Because these thermometers are digital and have different probes that can be used, calibrations on this type usually needs to be done by a service company; however, some may have an internal reset button, and others may have a calibrate button that is pushed when you place the probe in ice water the same way you would calibrate a bimetallic stemmed thermometer.
Infrared (Laser) Thermometers are used to get accurate temperatures of food and equipment surfaces. Since the thermometer doesn't need to come in contact with the food or equipment, it helps reduce the possibility of contamination. Calibration of this type of thermometer is completed by a service company.
Time-temperature indicators are single use items that help determine if a food item has entered the temperature danger zone and will register how long it has been in the danger zone. Food suppliers have attached these thermometers to food being shipped, in case there is an issue with delivery trucks. These time-temperature indicators change color and it provides an irreversible record of any incidents that may occur.
when it comes to taking the temperature of food, the following information should be taken into account:
1. Keep thermometers and their storage containers clean.
2. Calibrate thermometers regularly to ensure accuracy.
3. Never use a glass thermometer to monitor the temperature of food.
4. Measure internal temperatures of food by inserting the thermometer stem or prove into the thickest part of the product.
5. Wait for the thermometer reading to steady before recording the temperature of a food item.
If you have any questions about anything that I present in these lessons, or have a question about anything regarding food safety, please feel free to contact me.
Tomorrows lesson: Understanding H.A.C.C.P. for food safety.
Saturday, September 19, 2015
September is #National #Foodsafety #Education month. Today's lesson: Proper personal hygiene practices for food safety.
When it comes to practicing proper personal hygiene for food safety, proper handwashing (which I discussed in a previous lesson), is only part of the program. A good personal hygiene program would also take into account: Maintaining personal cleanliness, wearing clean and appropriate uniforms and following dress codes, avoiding certain habits and actions, maintaining good health, and reporting illnesses.
Food handlers should keep their fingernails short, clean, and free from polish or false nails (as these could chip or fall into food being prepared). In addition, wounds and cuts should be covered with a bandage and then covered with either a finger cot (small finger only cover) or a glove.
When working with or around food, it is imperative that the food handler wear proper attire. This includes a clean hat or other hair restraint such as a hair net and clean clothing. The food handler, if wearing an apron, should remove and properly store the apron when leaving the food preparation area. All jewelry must be removed from the hands and arms when working with or around food, as the jewelry may contain microorganisms (a plain wedding band is the only exception to this). In addition to food safety, jewelry can also pose a safety hazard if worn while working with certain equipment in the kitchen.
Food handlers should not eat, drink, smoke, or chew gum or tobacco while working in or around food preparation areas. During these activities, it is possible for saliva to pass to the food handlers hands and directly to the food that the employee is working with. It must be pointed out that some health departments DO allow drinking in the food area, provided that the drink is covered and a straw is used. Doing taste tests of the foods being prepared requires the product be placed in a container for tasting, and then the utensil and container be removed from the area.
Foodhandlers must be encouraged to report health problems to the manager. There are several instances when a foodhandler must either be restricted from working with or around food or if they must be excluded from working within the facility. For instance:
1. If the foodhandler has a sore throat with fever:
Restrict them from working with or around food, or
Exclude them from the operation if you serve a high-risk population (elderly, pregnant women, children, immunocompromised)
2. If the foodhandler has one of the following: vomiting, diarrhea, jaundice:
Exclude them from the operation, and before returning to work, the foodhandler with vomiting &/or diarrhea must either have been symptom free for at least 24 hours or have a written release from a medical practitioner. IF the foodhandler has jaundice, then the written release is required before they may return to the facility.
3. If the food handler has been diagnosed with an illness caused by one of the following pathogens: Salmonella Typhi, Shigella spp., Shiga toxin-producing E. coli, Hepatitis A, or Norovirus:
Exclude the foodhandler from the operation and notify the local regulatory agency.
The local regulatory agency and the foodhanders medical practitioner will decide when the foodhandler is able to go back to work.
Ultimately, it is the managements responsibility to ensure that proper personal hygiene is implemented and followed by all employees.
If you have any questions about anything that I present in these lessons, or have a question about anything regarding food safety, please feel free to contact me.
Tomorrows lesson: Choosing the right thermometer and how to ensure they are calibrated properly.
Food handlers should keep their fingernails short, clean, and free from polish or false nails (as these could chip or fall into food being prepared). In addition, wounds and cuts should be covered with a bandage and then covered with either a finger cot (small finger only cover) or a glove.
When working with or around food, it is imperative that the food handler wear proper attire. This includes a clean hat or other hair restraint such as a hair net and clean clothing. The food handler, if wearing an apron, should remove and properly store the apron when leaving the food preparation area. All jewelry must be removed from the hands and arms when working with or around food, as the jewelry may contain microorganisms (a plain wedding band is the only exception to this). In addition to food safety, jewelry can also pose a safety hazard if worn while working with certain equipment in the kitchen.
Food handlers should not eat, drink, smoke, or chew gum or tobacco while working in or around food preparation areas. During these activities, it is possible for saliva to pass to the food handlers hands and directly to the food that the employee is working with. It must be pointed out that some health departments DO allow drinking in the food area, provided that the drink is covered and a straw is used. Doing taste tests of the foods being prepared requires the product be placed in a container for tasting, and then the utensil and container be removed from the area.
Foodhandlers must be encouraged to report health problems to the manager. There are several instances when a foodhandler must either be restricted from working with or around food or if they must be excluded from working within the facility. For instance:
1. If the foodhandler has a sore throat with fever:
Restrict them from working with or around food, or
Exclude them from the operation if you serve a high-risk population (elderly, pregnant women, children, immunocompromised)
2. If the foodhandler has one of the following: vomiting, diarrhea, jaundice:
Exclude them from the operation, and before returning to work, the foodhandler with vomiting &/or diarrhea must either have been symptom free for at least 24 hours or have a written release from a medical practitioner. IF the foodhandler has jaundice, then the written release is required before they may return to the facility.
3. If the food handler has been diagnosed with an illness caused by one of the following pathogens: Salmonella Typhi, Shigella spp., Shiga toxin-producing E. coli, Hepatitis A, or Norovirus:
Exclude the foodhandler from the operation and notify the local regulatory agency.
The local regulatory agency and the foodhanders medical practitioner will decide when the foodhandler is able to go back to work.
Ultimately, it is the managements responsibility to ensure that proper personal hygiene is implemented and followed by all employees.
If you have any questions about anything that I present in these lessons, or have a question about anything regarding food safety, please feel free to contact me.
Tomorrows lesson: Choosing the right thermometer and how to ensure they are calibrated properly.
Friday, September 18, 2015
Updated #foodsafety #recall #outbreak of #Listeria linked to soft cheese products
FDA Investigates Presence of Listeria Linked to Soft Cheese Products
On this page:
- What is the Problem and What is Being Done About It?
- What are the Symptoms of Listeriosis?
- Who is at Risk?
- What Specific Products were Recalled?
- What Do Restaurants and Retailers Need To Do?
- What Do Consumers Need To Do?
- Who Should be Contacted?
- Additional Information
The U.S. Food and Drug Administration along with the Centers for Disease Control and Prevention (CDC) and state and local officials are investigating several cases of listeriosis. We have moved to learn as much as possible and prevent additional people from becoming ill. We recognize that people will be concerned about this these illnesses, and we will continue to provide updates and advice.
What is the Problem and What is Being Done About It?
The FDA, CDC and state and local officials are investigating a multi-state outbreak of listeriosis.
According to the CDC, 24 people infected with one of five rare and closely-related Listeria monocytogenesstrains have been reported from nine states since August 8, 2010. The number of ill people from each state is California (14), Colorado (1), Illinois (1), Massachusetts (2), Michigan (1), New York (2), Ohio (1), Tennessee (1), and Washington (1). Twenty-one (21) people were hospitalized. Five of the illnesses were pregnancy-related, with one resulting in a fetal loss. There has been one death.
The investigation has not conclusively identified the source of this outbreak, but 18 (82 percent) of the 22 ill people with available information reported eating soft cheeses in the month before becoming ill. Four of seven people with illnesses, who specified a brand of soft cheese, reported brands distributed by Karoun Dairies, Inc. of San Fernando, California, according to the CDC.
On September 16, 2015, Karoun Dairies, Inc. voluntarily recalled and stopped distributing certain cheeses due to possible Listeria monocytogenes contamination. The products were distributed to retail outlets, including food service outlets and supermarkets throughout the United States. The products are vacuum packed, in jars or in pails, and have weights varying from 5 ounces to 30 pounds.
What are the Symptoms of Listeriosis?
Listeriosis is a rare but serious illness usually caused by eating food contaminated with the bacteria calledListeria monocytogenes. Anyone who experiences fever and muscle aches, sometimes preceded by diarrhea or other gastrointestinal symptoms, or develops fever and chills while pregnant after eating any of the products listed below should seek medical care and tell the health care provider about eating the potentially contaminatedcheese. Symptoms can appear from a few days up to a few weeks after consumption of the contaminated food.
Who is at Risk?
Listeriosis can be fatal, especially in certain high-risk groups. These groups include the elderly, and people with weakened immune systems and certain chronic medical conditions (such as cancer). In pregnant women, listeriosis can cause miscarriage, stillbirth, premature labor, and serious illness or death in newborn babies.
What Specific Products were Recalled?
This recall is limited to cheese with the UPC codes in the table below sold nationwide. No other Karoun Dairies, Inc. product is affected by this recall. The recalled products listed below were distributed to retail outlets, including food service accounts and supermarkets in the U.S.
| Item Name | UPC Codes | Use by Dates |
| Ackwai | 7 96252 00123 9 7 96252 01123 8 7 96252 00325 7 7 96252 02223 4 7 96252 03223 3 | 1/6/2016 |
| California | 7 96252 90030 3 | 1/5/2016 |
| Cotija | 7 96252 80037 5 7 96252 80036 8 7 96252 80032 0 | 2/29/2016 |
| Farmers Goat Fresh | 7 96252 50016 9 | 11/26/2015 |
| Fresco | 7 96252 80083 2 7 96252 80081 8 | 11/8/2015 |
| Fresh Cheese/Panela | 7 96252 03226 4 7 96252 03227 1 7 96252 00227 4 7 96252 00226 7 7 96252 00228 1 7 96252 00122 2 7 96252 00126 0 7 96252 60001 2 7 96252 80074 0 7 96252 22003 6 7 96252 80070 2 7 96252 00127 7 | 12/31/2015 |
| Feta | 7 96252 22004 3 7 96252 22006 7 7 96252 22007 4 7 96252 22005 0 7 96252 22022 7 7 96252 22002 9 7 96252 11003 0 7 96252 40003 2 7 96252 11024 5 7 96252 11025 2 7 96252 22012 8 7 96252 40025 4 7 96252 12034 2 | 3/7/2016 |
| Goat Milk Feta | 7 96252 50001 5 | 3/2/2016 |
| Mozzarella | 7 96252 70012 5 7 96252 70013 2 7 96252 12014 5 7 96252 12015 2 | 1/2/2016 |
| Paneer | 7 96252 70008 8 7 96252 70014 9 7 96252 70019 4 7 96252 70018 7 | 1/7/2016 |
| Queso Blanco | 7 96252 80004 7 7 96252 80005 4 7 96252 80043 6 | |
| String Cheese | 7 96252 00019 5 7 96252 00020 1 7 96252 00035 5 7 96252 00015 7 7 96252 00025 6 7 96252 00041 6 7 96252 00042 3 7 96252 00040 9 7 96252 00005 8 7 96252 00008 9 7 96252 00038 6 7 96252 00028 7 7 96252 00018 8 7 96252 00013 3 7 96252 00017 1 7 96252 00016 4 7 96252 00039 3 7 96252 00022 5 | 3/16/2016 |
| Ani | 7 96252 01125 2 7 96252 00323 3 | 1/5/2016 |
| Nabulsi | 7 96252 03225 7 7 96252 00225 0 7 96252 00223 6 7 96252 00125 3 | 12/29/2016 |
| Yanni Grilling | 7 96252 90024 2 7 96252 90029 7 | 12/23/2015 |
What Do Restaurants and Retailers Need To Do?
Retailers and restaurants should not serve any of the recalled products and should dispose of them. If they do not know the source of their dairy products, they should check with the supplier.
Wash and sanitize display cases and refrigerators where potentially contaminated dairy products were stored.
Wash and sanitize cutting boards, surfaces, and utensils used to cut, serve, or store potentially contaminated dairy products.
Wash hands with warm water and soap following the cleaning and sanitation process.
Retailers, restaurants, and other food service operators who have processed and packaged any potentially contaminated dairy products need to be concerned about cross contamination of cutting surfaces and utensils through contact with the potentially contaminated products.
Regular frequent cleaning and sanitizing of cutting boards and utensils used in processing may help to minimize the likelihood of cross-contamination.
Listeria can grow at refrigeration temperatures in foods like dairy products. The FDA recommends, and many state codes require, that cheeses be discarded within
7 days of the date that they are opened in a retail establishment. Listeria can also cross contaminate other food cut and served on the same cutting board or stored in the same area.
7 days of the date that they are opened in a retail establishment. Listeria can also cross contaminate other food cut and served on the same cutting board or stored in the same area.
Retailers, restaurants, and other food service operators may wish to consider whether other foods available for sale could have been cross-contaminated from the potentially contaminated dairy products, and should be discarded. , for additional information.
See the FDA Bulletin, Advice to Food Establishments that Sell or Repackage Cheese Products, for additional information.
What Do Consumers Need To Do?
Consumers should not eat any of the recalled products and should check their homes for these dairy products. Karoun Dairies urges any consumers who have purchased any of the recalled products to return them to the place of purchase for a full refund, or discard them.
Recommendations for preventing listeriosis are available at the CDC Listeria website:http://www.cdc.gov/listeria/prevention.html.
Listeria monocytogenes can grow at refrigerator temperatures, about 40 degrees Fahrenheit (4 degrees Celsius). The longer ready-to-eat refrigerated foods are stored in the refrigerator, the more opportunity Listeriahas to grow.
It is very important that consumers thoroughly clean their refrigerators and other food preparation surfaces and cheese cutting utensils that may have come in contact with the potentially contaminated cheese. Consumers should follow these simple steps:
Wash hands with warm water and soap for at least 20 seconds before and after handling food.
Wash the inside walls and shelves of the refrigerator, cutting boards and countertops; then sanitize them with a solution of one tablespoon of chlorine bleach to one gallon of hot water; then dry with a clean cloth or paper towel that has not been previously used.
Wipe up spills in the refrigerator immediately and clean the refrigerator regularly.
Always wash hands with warm water and soap following the cleaning and sanitization process.
Who Should be Contacted?
Consumers with questions may contact Karoun Dairies, Inc. at 1-866-272-9393, Monday thru Friday 8:00 a.m. - 6:00 p.m. PST.
The FDA also encourages consumers with questions about food safety to call 1-888-SAFEFOOD Monday through Friday between 10 a.m. and 4 p.m. Eastern time, or to consult the fda.gov website: http://www.fda.gov.
Additional Information
The information in this release reflects the FDA’s best efforts to communicate what it has learned from the manufacturer and the state and local public health agencies involved in the investigation. The agency will update this page as more information becomes available.
This information can be found at:
http://www.fda.gov/Food/RecallsOutbreaksEmergencies/Outbreaks/ucm463289.htm?source=govdelivery&utm_medium=email&utm_source=govdelivery#restaurants_retailers
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