I want to take the time to thank you for following my blog for the month of September, as we discussed food safety issues and how to keep food safe.
Please feel free to continue following this blog as I occasionally report on food safety issues here in the United States, and regular report on food safety recalls.
Saturday, September 30, 2017
Friday, September 29, 2017
New #foodsafety #recall #undeclared #milk #allergen in an undetermined amount of smoked turkey products
Belmont Sausage Co. Recalls Smoked Turkey Drumstick Products Due To Misbranding and Undeclared Allergens
Class I Recall103-2017
Health Risk: HighSep 29, 2017
WASHINGTON, Sept. 29, 2017 – Belmont Sausage Co., an Elk Grove Village, Ill. establishment, is recalling an undetermined amount of smoked turkey products due to misbranding and undeclared allergens, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. The products contain milk, a known allergen, which is not declared on the product label.
The smoked turkey drumstick items were produced from September 27, 2015 through September 27, 2017. The following products are subject to recall: [View Labels (PDF Only)]
- 25- to 29-oz. plastic-lined, boxed packages containing 18 pieces of “Wolverine Packing Co. complete protein solutions Smoked Turkey Drumsticks” with lot code 20144.
- 20- to 24-oz. plastic-lined, boxed packages containing 20 pieces of “Wolverine Packing Co. complete protein solutions Smoked Turkey Drumsticks” with lot code 20148.
The products subject to recall bear establishment number “P-21309” inside the USDA mark of inspection. These items were shipped to an institutional location in Michigan that further distributed nationwide.
The problem was discovered by FSIS Inspection Program Personnel while performing routine label verification checks.
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 or media with questions about the recall can contact Michael Mulica, Co-President, at (847) 302-8011 or mike@belmontsausage.com.
September is #National #Foodsafety #Education month #NFSM. Today's lesson: The difference between USDA inspections and USDA grading of meat items.
The following information comes directly from the U.S.D.A. website on the differences between inspection & grading of meat items: https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/production-and-inspection/inspection-and-grading-of-meat-and-poultry-what-are-the-differences_/inspection-and-grading-differences
Inspection & Grading of Meat and Poultry: What Are the Differences?
The inspection and grading of meat and poultry are two separate programs within the U.S. Department of Agriculture (USDA). Inspection for wholesomeness is mandatory and is paid for with public funds. Grading for quality is voluntary, and the service is requested and paid for by meat and poultry producers/processors.
American consumers can be confident that the Food Safety and Inspection Service (FSIS), the public health agency in the USDA, ensures that meat and poultry products are safe, wholesome, and correctly labeled and packaged.
Under the Federal Meat Inspection Act and the Poultry Products Inspection Act , FSIS inspects all raw meat and poultry sold in interstate and foreign commerce, including imported products. The Agency monitors meat and poultry products after they leave federally inspected plants.
In addition, FSIS monitors State inspection programs , which inspect meat and poultry products sold only within the State in which they were produced. The 1967 Wholesome Meat Act and the 1968 Wholesome Poultry Products Act require State inspection programs to be "at least equal to" the Federal inspection program. In states that choose to end their inspection program or cannot maintain this standard, FSIS must assume responsibility for inspection within that State.
FSIS does allow under a final rule State-inspected establishments with 25 or fewer employees to ship meat and poultry products in interstate commerce because of a new voluntary cooperative agreement program. Meat and poultry products produced under the program that have been inspected and passed by designated State personnel will bear an official Federal mark of inspection and will be permitted to be distributed in interstate commerce. FSIS will provide oversight and enforcement of the program.
In these efforts to protect the safety and integrity of meat and poultry products, FSIS works with many other agencies, including other agencies within the USDA, State inspection programs, the Food and Drug Administration of the U.S. Department of Health and Human Services, and the Environmental Protection Agency.
Since the Federal inspection program began at the turn of the twentieth century, the meat and poultry industries have grown and changed significantly. In the early 1900's, most meat came from local slaughter plants and was used locally. Further processing was limited to simple products such as sausages. Today, however, a wide variety of meat and poultry products are on the market. Animals are slaughtered and meat is processed in sophisticated, high-volume plants. The meat is often shipped great distances to reach consumers.
As the industry changed, FSIS began changing inspection. In earlier days, the primary concern of the inspectors was animal diseases, and they relied almost exclusively on visual inspection of animals, products, and plant operations. However, refinements in animal production reduced disease and created a more homogeneous animal population. Thus, the concerns of today's inspectors are broader and include unseen hazards such as microbiological and chemical contamination.
The requirements in the "Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems" final rule are designed to minimize the likelihood of harmful bacteria contaminating raw meat and poultry products. However, some bacteria could be present and might become a problem if meat and poultry are not handled safely. To assist food handlers, the USDA requires that safe handling instructions be put on all packages of raw and not fully cooked meat and poultry.
FSIS's HACCP Systems mandate measures to target and reduce the presence of pathogenic organisms in meat and poultry products. These measures include FSIS testing to verify pathogen reduction performance standards are being met; plant microbial testing to verify process control for fecal contamination; written sanitation standard operating procedures (SOPs); and a mandatory HACCP system in all meat and poultry plants. The implementation of HACCP by FSIS helps ensure the safety of the meat, poultry, and egg products supply. To learn more, visit FSIS's Web page on HACCP.
Every establishment is required to reassess the adequacy of its HACCP plan at least annually and whenever any changes occur that could affect its hazard analysis or alter its HACCP plan. The establishment may reassess its HACCP plan, or plans, any time during the calendar year to meet the annual reassessment requirement.
Meat that has been federally inspected and passed for wholesomeness is stamped with a round purple mark. The dye used to stamp the grade and inspection marks onto a meat carcass is made from a food-grade vegetable dye and is not harmful. (The exact formula is proprietary/owned by the maker of the dye.) The mark is put on carcasses and major cuts. After trimming, the mark might not appear on retail cuts such as roasts and steaks. However, meat that is packaged in an inspected facility will have an inspection mark which identifies the plant on the label.
 | Inspection mark on raw meat |
 | Inspection mark on raw poultry |
 | Inspection mark on processed products |
Voluntary Federal inspection for animals not covered under mandatory inspection (i.e., buffalo, rabbit, reindeer, elk, deer, antelope) is handled under the Agricultural Marketing Act. This Act gives the Secretary of Agriculture the authority to take whatever steps are necessary to make the product marketable. The FSIS inspector must have knowledge about that particular species and the carcass must fit available equipment in the plant. Businesses that request voluntary inspection must pay an hourly fee for the service whereas mandatory inspection is funded by tax dollars.
For voluntary inspection, the mark of inspection (as referenced in 9 CFR 352.7-Marking Inspected Products) illustrates the mark to be the shape of a triangle for exotic species.
For application to exotic animal carcasses, primal parts and cuts therefrom, exotic animal livers, exotic animal tongues, and exotic animal hearts.
The establishment number of the official exotic animal establishment where the product is prepared shall be used in lieu thereof.
For the inspection of rabbits, as per 9 CFR 354.63 the mark of inspection is the same as the inspection mark for raw poultry.
After meat and poultry are inspected for wholesomeness, producers and processors may request that they have products graded for quality by a licensed Federal grader. The USDA's Agricultural Marketing Service (http://www.ams.usda.gov) is the agency responsible for grading meat and poultry. Those who request grading must pay for the service. Grading for quality means the evaluation of traits related to tenderness, juiciness, and flavor of meat; and, for poultry, a normal shape that is fully fleshed and meaty and free of defects.
USDA grades are based on nationally uniform Federal standards of quality. No matter where or when a consumer purchases graded meat or poultry, it must have met the same grade criteria. The grade is stamped on the carcass or side of beef and is usually not visible on retail cuts. However, retail packages of beef, as well as poultry, will show the U.S. grade mark if they have been officially graded.
The grade symbol and wording are no longer copyrighted; however, according to the Truth in Labeling Law, it is illegal to mislead or misrepresent the shield or wording.
- quality grades - for tenderness, juiciness, and flavor; and
- yield grades - for the amount of usable lean meat on the carcass. There are eight quality grades for beef. Quality grades are based on the amount of marbling (flecks of fat within the lean), color, and maturity.
- Prime grade
is produced from young, well-fed beef cattle. It has abundant marbling and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking (broiling, roasting, or grilling). - Choice grade
is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are, like Prime, suited to dry-heat cooking. Many of the less tender cuts, such as those from the rump, round, and blade chuck, can also be cooked with dry heat if not overcooked. Such cuts will be most tender if "braised" — roasted, or simmered with a small amount of liquid in a tightly covered pan. - Select grade
is very uniform in quality and normally leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades. Only the tender cuts (loin, rib, sirloin) should be cooked with dry heat. Other cuts should be marinated before cooking or braised to obtain maximum tenderness and flavor. - Standard and Commercial grades are frequently sold as ungraded or as "store brand" meat.
- Utility, Cutter, and Canner grades are seldom, if ever, sold at retail but are used instead to make ground beef and processed products.
Note: Grades such as Prime, Choice and Select are not acceptable terms for raw cuts of pork or poultry.
Yield grades
range from "1" to "5" and indicate the amount of usable meat from a carcass. Yield grade 1 is the highest grade and denotes the greatest ratio of lean to fat; yield grade 5 is the lowest yield ratio. Though yield grades are not something consumers normally see, they are most useful when purchasing a side or carcass of beef for the freezer.
range from "1" to "5" and indicate the amount of usable meat from a carcass. Yield grade 1 is the highest grade and denotes the greatest ratio of lean to fat; yield grade 5 is the lowest yield ratio. Though yield grades are not something consumers normally see, they are most useful when purchasing a side or carcass of beef for the freezer.
- Prime and choice grades are juicier and more flavorful than the lower grades. Because of the young age of the animals, the meat will be a light grayish-pink to light pink, fairly firm, and velvety. The bones are small, soft, and quite red. Cuts such as chops can be cooked by the dry-heat methods of roasting, grilling or broiling.
Lamb
There are five grades for lamb. Normally only two grades are found at the retail level — prime and choice. Lower grades of lamb and mutton (meat from older sheep) — good, utility, and cull — are seldom marked with the grade. Lamb is produced from animals less than a year old. Since the quality of lamb varies according to the age of the animal, it is advisable to buy lamb that has been USDA graded.
There are five grades for lamb. Normally only two grades are found at the retail level — prime and choice. Lower grades of lamb and mutton (meat from older sheep) — good, utility, and cull — are seldom marked with the grade. Lamb is produced from animals less than a year old. Since the quality of lamb varies according to the age of the animal, it is advisable to buy lamb that has been USDA graded.
- Prime grade is very high in tenderness, juiciness, and flavor. Its marbling enhances both flavor and juiciness.
- Choice grade has slightly less marbling than prime, but still is of very high quality. Most cuts of prime and choice grade lamb (chops, roasts, shoulder cuts, and leg) are tender and can be cooked by the dry-heat methods (broiling, roasting, or grilling). The less tender cuts — breast, riblets, neck, and shank — can be braised to make them more tender.
Pork
Pork is not graded with USDA quality grades as it is generally produced from young animals that have been bred and fed to produce more uniformly tender meat. Appearance is an important guide in buying fresh pork. Look for cuts with a relatively small amount of fat over the outside and with meat that is firm and grayish pink in color. For best flavor and tenderness, meat should have a small amount of marbling.
Pork is not graded with USDA quality grades as it is generally produced from young animals that have been bred and fed to produce more uniformly tender meat. Appearance is an important guide in buying fresh pork. Look for cuts with a relatively small amount of fat over the outside and with meat that is firm and grayish pink in color. For best flavor and tenderness, meat should have a small amount of marbling.
Pork's consistency makes it suitable for a variety of cooking styles. Chops can be prepared by pan broiling, grilling, baking, braising, or sautéing. Ribs can be braised, roasted, or grilled. Slow cooking yields the most tender and flavorful results. Tenderloins are considered to be the most tender and tasty cut of pork.
- Grade A
is the highest quality and the only grade that is likely to be seen at the retail level. This grade indicates that the poultry products are virtually free from defects such as bruises, discolorations, and feathers. Bone-in products have no broken bones. For whole birds and parts with the skin on, there are no tears in the skin or exposed flesh that could dry out during cooking, and a good covering of fat under the skin. Also, whole birds and parts will be fully fleshed and meaty.
The U.S. grade shield for poultry may be found on the following chilled or frozen ready-to-cook poultry products: whole carcasses and parts, as well as roasts, tenderloins, and other boneless and/or skinless poultry products that are being marketed. There are no grade standards for necks, wing tips, tails, giblets, or ground poultry. - Grades B and C poultry are usually used in further-processed products where the poultry meat is cut up, chopped, or ground. If sold at retail, they are usually not grade identified.
Thursday, September 28, 2017
New #foodsafety #recall possible #Listeria #contamination of King Soopers Deli Chicken Salad Sandwich (6.8oz)
King Soopers Recalls Deli Chicken Salad Sandwich (6.8oz) Because of Possible Health Risk
September 27, 2017
Contact
Consumers
1-800-KROGERSMedia
Adam Williamson303-778-3168
Announcement
King Soopers said today it has recalled its chicken salad sandwiches that are sold in King Soopers and City Market stores, located in Colorado, Utah, New Mexico and Wyoming. The product may be contaminated with Listeria monocytogenes.
Listeria monocytogenes is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women.
No confirmed reports of illness or injury have been reported to date. Anyone concerned about an illness should contact a healthcare provider.
The chicken salad sandwich is the prepackaged 6.8 oz item sold in the deli department at King Soopers. King Soopers has removed this item from store shelves and initiated its customer recall notification system that alerts customers who may have purchased recalled products through register receipt tape messages and phone calls.
| Product | UPC | Code | Size |
|---|---|---|---|
| DELI CHICKEN SALAD SANDWICH (Prepackaged) | 663209-02050 | Sell By dates: 09/20/17 -THRU- 09/28/2017 | 6.8oz |
King Soopers was notified on September 21st by the manufacturer, Journey Cuisine, that the recalled product may be contaminated with Listeria monocytogenes. The company has ceased production and distribution of the product pending an investigation.
Customers who have purchased the product described above should not consume it and should return it to a store for a full refund or replacement.
Customers who have questions may contact Kroger at 1-800-KROGERS, Monday through Friday 8:00 a.m. ET to 12:00 a.m. ET, and Saturday through Sunday 8:00 a.m. ET to 9:00 p.m. ET.
King Soopers operates 152 stores, 148 pharmacies and 80 fuel centers in Colorado. For more than 65 years, King Soopers has emphasized a customer-first approach to providing quality products, value pricing, outstanding service and an exceptional shopping experience. We are dedicated to making a difference in the communities we serve by supporting hunger relief, education, health and wellness, military families and diversity programs. For more information about King Soopers, download the free King Soopers mobile app or connect on King Soopers.com
, Facebook, Twitter or Instagram.
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Expanded #foodsafety #recall #undeclared #milk #allergen in 63,823 lbs of Heat Treated but Not Fully Cooked-Not Shelf Stable pork sausage products and beef products
America New York RI Wang Food Group Recalls Sausage Products Due To Misbranding and an Undeclared Allergen
Class I Recall101-2017-EXP
Health Risk: HighSep 27, 2017
| EDITOR’S NOTE: This release is being reissued as an expansion of the September 15, 2017, recall to include additional products and production dates. Details of this release were also updated to reflect a change in poundage. |
WASHINGTON, Sept. 27, 2017 – America New York RI Wang Food Group, a Maspeth, N.Y. establishment, is recalling approximately 63,823 pounds of Heat Treated but Not Fully Cooked-Not Shelf Stable pork sausage products and beef products 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 milk, a known allergen, which is not declared on the product label.
The scope of this recall has been expanded to include an additional 9,850 pounds of Heat Treated but Not Fully Cooked-Not Shelf Stable beef and pork products that were produced on various dates from Jan. 5, 2016 through June 29, 2017. The following additional products are subject to recall: [View Labels (PDF Only)]
- 25-lb. institutional pack of “Beef Balls,” with the following lot codes and package dates:
- lot code “0418272” and package date “4/3/2017.”
- lot code “1117011” and package date “12/22/2016.”
- lot code “1117033” and package date “11/30/2016.”
- lot code “1117048” and package date “11/15/2016.”
- 25-lb. institutional pack of “Beef Tendon Balls,” with the following lot codes and package dates:
- lot code “0618185” and package date “6/29/2017.”
- lot code “0618209” and package date “6/5/2017.”
- lot code “0618212” and package date “6/2/2017.”
- lot code “0618213” and package date “6/1/2017.”
- lot code “0518229” and package date “5/16/2017.”
- lot code “0518244” and package date “5/1/2017.”
- lot code “0418247” and package date “4/28/2017.”
- lot code “0418271” and package date “4/4/2017.”
- lot code “0418272” and package date “4/3/2017.”
- lot code “0318306” and package date “3/2/2017.”
- lot code “0318307” and package date “3/1/2017.”
- lot code “0218315” and package date “2/21/2017.”
- lot code “0118339” and package date “1/26/2017.”
- lot code “0118340” and package date “1/25/2017.”
- lot code “0118360” and package date “1/6/2017.”
- lot code “0118361” and package date “1/5/2017.”
- lot code “1217010” and package date “12/23/2016.”
- lot code “1217011” and package date “12/22/2016.”
- lot code “1117033” and package date “11/30/2016.”
- lot code “1117034” and package date “11/29/2016.”
- lot code “1117048” and package date “11/15/2016.”
- lot code “1117049” and package date “11/14/2016.”
- lot code “1017069” and package date “10/25/2016.”
- lot code “1017089” and package date “10/5/2016.”
- lot code “1017090” and package date “10/4/2016.”
- lot code “0917117” and package date “9/7/2016.”
- lot code “0817125” and package date “8/30/2016.”
- lot code “0807145” and package date “8/10/2016.”
- lot code “0717181” and package date “7/6/2016.”
- lot code “0717185” and package date “7/1/2016.”
- lot code “0617199” and package date “6/17/2016.”
- lot code “0417263” and package date “4/12/2016.”
- lot code “0317297” and package date “3/9/2016.”
- lot code “0317298” and package date “3/8/2016.”
- lot code “0217313” and package date “2/22/2016.”
- lot code “0217331” and package date “2/4/2016.”
- lot code “0217332” and package date “2/3/2016.”
- lot code “0117341” and package date “1/25/2016.”
- lot code “0117345” and package date “1/21/2016.”
- lot code “0117355” and package date “1/11/2016.”
- lot code “0117358” and package date “1/8/2016.”
- 25-lb. institutional pack of “Pork Patty Balls,” with the following lot codes and package dates:
- lot code “0618199” and package date “6/15/2017.”
- lot code “0518228” and package date “5/17/2017.”
- lot code “0717159” and package date “7/27/2016.”
On September 15, 2017, America New York RI Wang Food Group recalled approximately 53,973 pounds of Heat Treated but Not Fully Cooked-Not Shelf Stable pork sausage products produced and packaged on various dates from January 2016 through June 6, 2017. The initial scope of the recall can be found here.
The products subject to recall bear establishment number “EST. 40200” inside the USDA mark of inspection. These items were distributed for institutional use in New York.
FSIS was notified of the problem by the establishment on Sept. 15, 2017, after the Canadian Food Inspection Agency (CFIA) tested exported product and discovered milk proteins were present. CFIA tested the product on Aug. 17, 2017. Further investigation on September 25, 2017, by FSIS inspection personnel, identified additional products that did not include milk on the product label.
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 will be posted on the FSIS website at www.fsis.usda.gov/recalls.
Members of the media with questions can contact Rita Sung, vice president of America New York RI Wang Food Group, at (917) 682-3877 or at Ritas@riwangusa.com. Consumers with questions about the recall can contact Karen Tam, customer service manager at America New York RI Wang Food Group, at (718) 628-8999 or at Karenp@riwangusa.com.
September is #National #Foodsafety #Education month #NFSM. Today's lesson: What are the approved sanitizers and how does sanitizing work?
When it comes to cleaning in a foodservice establishment, we hear a lot about sanitizing, but not much is known about what constitutes an approved sanitizer or how they work.
In a foodservice establishment, there are three approved sanitizers, they are Chlorine, Iodine, and Quats (also referred to as Quaternary Ammonium). Each of these sanitizers work to reduce pathogens on surfaces to safe levels, and must be used properly to avoid the possibility of a chemical contamination.
All sanitizers should be used according to the manufacturers instructions but here are a few basics of each one.
Chlorine sanitizer: Works well in warm water or hot water if the water is more alkaline. Should be at a concentration of 50 - 99 ppm and must maintain contact with the area for at least 7 seconds or longer.
Iodine: Works well in a water temperature of about 68 degrees F (20 degrees C), should be at a concentration of 12.5 to 25 ppm, and must maintain contact with the area for at least 30 seconds or longer.
Quats: Works well in a water temperature of 75 degrees F, ppm is dictated by the type and manufacturer of the sanitizer, and must maintain contact with the area for at least 30 seconds or longer.
In the industry it is fairly rare to find chlorine or iodine as a sanitizer, as they are generally a bit more expensive and harder to work work. Quats are generally used by all foodservice establishments for their ease of use.
There are several factors that relate to the effectiveness of chemical sanitizers. The most critical are the sanitizers concentration, temperature of the water, contact time, and the hardness and pH of the water.
For concentration, too much sanitizer can corrode metal, cause chemical burns on hands, and will leave a residue that could result in a chemical contamination in food if the food touches the area affected. Too little sanitizer and you are basically just wiping with water.
Water temperature too hot or too cold impacts the effectiveness by increasing or decreasing the ppm of the product. Some chemicals do not work well under very hot or very cold conditions and thus break down easily.
The contact time that the sanitizer has with the surface impacts its effectiveness. Too little time in the sanitizer water makes the process useless.
Finally, it should be noted that you should avoid, at all costs, getting detergent in the sanitizing solution. When detergent comes in contact with most chemical sanitizers, the detergent deactivates the sanitizing chemicals, rendering them useless.
Tomorrows Lesson: The difference between USDA inspections and USDA grading of meat items.
In a foodservice establishment, there are three approved sanitizers, they are Chlorine, Iodine, and Quats (also referred to as Quaternary Ammonium). Each of these sanitizers work to reduce pathogens on surfaces to safe levels, and must be used properly to avoid the possibility of a chemical contamination.
All sanitizers should be used according to the manufacturers instructions but here are a few basics of each one.
Chlorine sanitizer: Works well in warm water or hot water if the water is more alkaline. Should be at a concentration of 50 - 99 ppm and must maintain contact with the area for at least 7 seconds or longer.
Iodine: Works well in a water temperature of about 68 degrees F (20 degrees C), should be at a concentration of 12.5 to 25 ppm, and must maintain contact with the area for at least 30 seconds or longer.
Quats: Works well in a water temperature of 75 degrees F, ppm is dictated by the type and manufacturer of the sanitizer, and must maintain contact with the area for at least 30 seconds or longer.
In the industry it is fairly rare to find chlorine or iodine as a sanitizer, as they are generally a bit more expensive and harder to work work. Quats are generally used by all foodservice establishments for their ease of use.
There are several factors that relate to the effectiveness of chemical sanitizers. The most critical are the sanitizers concentration, temperature of the water, contact time, and the hardness and pH of the water.
For concentration, too much sanitizer can corrode metal, cause chemical burns on hands, and will leave a residue that could result in a chemical contamination in food if the food touches the area affected. Too little sanitizer and you are basically just wiping with water.
Water temperature too hot or too cold impacts the effectiveness by increasing or decreasing the ppm of the product. Some chemicals do not work well under very hot or very cold conditions and thus break down easily.
The contact time that the sanitizer has with the surface impacts its effectiveness. Too little time in the sanitizer water makes the process useless.
Finally, it should be noted that you should avoid, at all costs, getting detergent in the sanitizing solution. When detergent comes in contact with most chemical sanitizers, the detergent deactivates the sanitizing chemicals, rendering them useless.
Tomorrows Lesson: The difference between USDA inspections and USDA grading of meat items.
Wednesday, September 27, 2017
New #foodsafety #recall #undeclared #egg #allergen in Waterfront Bistro Tartar Sauce
For Immediate Release: Silver Spring Foods, Inc. Voluntarily Recalling Waterfront Bistro Tartar Sauce Due To Possible Mislabeling and Undeclared Allergen
September 26, 2017
Contact
Consumers
customerservice@silverspringfoods.com
1-800-826-7322
Recall hotline
1-800-280-1968
Albertsons Companies Customer Service
1-877-723-3929
1-800-826-7322
Recall hotline
1-800-280-1968
Albertsons Companies Customer Service
1-877-723-3929
Announcement
Silver Spring is voluntarily recalling Waterfront Bistro Tartar Sauce because there is a chance an incorrect back label was attached to the product, which does not correctly identify ingredients that could pose an allergen risk; specifically egg.
People who have an allergy or severe sensitivity to eggs run the risk of serious or lifethreatening allergic reaction if they consume this product.
The recalled product has a Best By date of JUL 31 18 S3551 or AUG 28 18 S3351and an incorrect UPC barcode: 21130 12242 (Hot Cocktail Sauce). No other Silver Spring or Waterfront Bistro products are affected by the recall. Silver Spring is taking the extra precautionary measure of issuing this recall so that consumers who may have purchased the product are properly made aware.
People who have an allergy or severe sensitivity to eggs run the risk of serious or lifethreatening allergic reaction if they consume this product.
The recalled product has a Best By date of JUL 31 18 S3551 or AUG 28 18 S3351and an incorrect UPC barcode: 21130 12242 (Hot Cocktail Sauce). No other Silver Spring or Waterfront Bistro products are affected by the recall. Silver Spring is taking the extra precautionary measure of issuing this recall so that consumers who may have purchased the product are properly made aware.
The recalled product is retailed under the Brand name Waterfront Bistro Tartar Sauce and is distributed at Albertsons, Amigos, Jewel-Osco, Lucky, Market Street, Pak N Save, Pavilions, Randall’s, Safeway, Shaw's, Star Market, Tom Thumb, United Supermarkets, & Vons stores in the following states: Arizona, Arkansas, California, Delaware, Florida, Hawaii, Iowa, Idaho, Illinois, Indiana, Louisiana, Maine, Maryland, Massachusetts, Montana, Nebraska, Nevada, New Hampshire, New Mexico, North Dakota, Oregon, Rhode Island, South Dakota, Texas, Utah, Vermont, Virginia, Washington, Washington DC, Wyoming.
No illnesses or consumer complaints have been reported to date.
The recall was initiated after production checks at our manufacturing facility found the incorrect back label for Hot Cocktail Sauce instead of Tartar Sauce. The manufacturing lot of labels from our supplier was also utilized in the production dates/lot codes of BEST BY: JUL3118 S3351 and BEST BY:AUG2818 S3351. The defect identified was caused by a temporary breakdown in our label supplier’s production and quality control processes.
Consumers who have the recalled product in their possession and are allergic to egg should not consume the item. The product can be returned to the place of purchase for a full refund. Consumers with questions should contact Silver Spring Foods at 1-800-826-7322 Monday through Friday from 7:30 am to 4:30 pm Central Standard Time or via Customerservice@silverspringfoods.com. Consumers may also call our Recall hotline at 1-800280-1968. Customers can also call Albertsons Companies Customer Service at 1-877-723-3929 at any time.
No illnesses or consumer complaints have been reported to date.
The recall was initiated after production checks at our manufacturing facility found the incorrect back label for Hot Cocktail Sauce instead of Tartar Sauce. The manufacturing lot of labels from our supplier was also utilized in the production dates/lot codes of BEST BY: JUL3118 S3351 and BEST BY:AUG2818 S3351. The defect identified was caused by a temporary breakdown in our label supplier’s production and quality control processes.
Consumers who have the recalled product in their possession and are allergic to egg should not consume the item. The product can be returned to the place of purchase for a full refund. Consumers with questions should contact Silver Spring Foods at 1-800-826-7322 Monday through Friday from 7:30 am to 4:30 pm Central Standard Time or via Customerservice@silverspringfoods.com. Consumers may also call our Recall hotline at 1-800280-1968. Customers can also call Albertsons Companies Customer Service at 1-877-723-3929 at any time.
The following product with a Best By date of JUL 31 18 S3351 or AUG 28 18 S3351 and an incorrect back label is subject to this recall. The best by date can be found on the back of the bottle:
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September is #National #Foodsafety #Education month #NFSM. Today's lesson: How to set up a three-compartment dish washing station.
Cleaning in a three-compartment sink is actually very simple, as long as you know which way to move through the sink stations. It doesn't matter if you go left to right or right to left, just as long as you are consistent to ensure that the clean dishes are not contaminated after drying.
The first of thee sinks will be for washing, and should be filled with detergent and water at least 110 degrees F (43 degrees C).
The second sink is for rinsing and should be filled with clean water. Some jurisdictions allow for the use of running water for rinsing, check your local health code or department.
The third sink is designed for sanitizing and should be filled with water and an approved sanitizer.
Here are the steps involved with using a three-compartment sink for dish washing.
The first of thee sinks will be for washing, and should be filled with detergent and water at least 110 degrees F (43 degrees C).
The second sink is for rinsing and should be filled with clean water. Some jurisdictions allow for the use of running water for rinsing, check your local health code or department.
The third sink is designed for sanitizing and should be filled with water and an approved sanitizer.
Here are the steps involved with using a three-compartment sink for dish washing.
•Step
1: Scrape items before washing them. If necessary, items can be rinsed
or soaked.
•Step
2: Wash items in the first sink. Use a brush, cloth towel, or nylon scrub pad
to loosen dirt. Change the water and detergent when the suds are gone or the
water is dirty.
•Step 3: Rinse items in the second
sink. Spray the items with water or dip them in it. Make sure you remove all
traces of food and detergent from the items being rinsed. If dipping the items,
change the rinse water when it becomes dirty or full of suds.
•Step 4: Sanitize items in the third
sink. Change the sanitizing solution when the temperature of the water or the
sanitizer concentration falls below requirements. Never rinse items after
sanitizing them. This could contaminate their surfaces.
•Step 5: Air-dry items on a clean
and sanitized surface. Place items upside down so they will drain. NEVER use a towel to dry items, as it
could contaminate them.
Tomorrows lesson: What are the approved sanitizers and how does sanitizing work?
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