Jeff Webster, Author at Safe Food For Thought

March 23, 2025March 21, 2025

Recent Surge in Foodborne Illness Outbreaks: A 6-Month Snapshot

In the past six months, the United States has witnessed a troubling increase in foodborne illness outbreaks, raising significant concerns for public health and safety. Understanding these outbreaks is essential for both consumers and food protection managers as they navigate the complexities of food safety.

Notable Foodborne Illness Outbreaks

Recent Surge in Foodborne Illness Outbreaks — *Image credit: andreypopov via 123rf*

Notable outbreaks have emerged, highlighting the severity of the situation. One significant incident involved a listeria outbreak linked to frozen supplemental shakes served in hospitals and nursing homes, resulting in 12 deaths and 38 infections across 21 states. This outbreak prompted a recall of Lyons ReadyCare and Sysco Imperial Frozen Supplemental Shakes manufactured by Prairie Farms Dairy, emphasizing the need for vigilance in food sourcing and distribution.

Another alarming recall involved over 7 million pounds of deli meats and poultry items from Boar’s Head due to a multistate listeria outbreak. The Maryland Department of Health detected the outbreak strain in a liverwurst sample, underscoring the critical importance of rigorous testing and monitoring in food production.

Additionally, a Salmonella outbreak linked to raw milk products from Raw Farm LLC in Fresno, California, has sickened at least 165 individuals since 2023, extending into 2024. These incidents illustrate the diverse sources of foodborne illnesses and the need for heightened awareness among consumers and producers alike.

Huge Increase in Illnesses

Statistical data reveals a 25% increase in foodborne illnesses in 2024 compared to the previous year, with 1,392 reported cases. Hospitalizations more than doubled, rising from 230 to 487, and deaths increased from 8 to 19. Alarmingly, 98% of these illnesses stemmed from just 13 foodborne illnesses outbreaks, primarily involving Listeria, Salmonella, or E. coli.

Several factors may contribute to this surge in outbreaks, including infrastructural issues, regulatory gaps, and oversight challenges. Inadequate resources and enforcement have delayed responses to contamination incidents, highlighting the need for systemic improvements in food safety regulations.

To mitigate risks, consumers are advised to stay informed about recalls and practice safe food handling and preparation. Food producers should implement stringent safety protocols and regular inspections to ensure compliance with food safety standards. Moreover, there is a pressing need for enhanced regulatory measures and increased funding for food safety oversight agencies to prevent future outbreaks.

In conclusion, the recent surge in foodborne illness outbreaks underscores the importance of vigilance from both consumers and producers in ensuring food safety. Addressing systemic issues in food safety regulations and infrastructure is crucial to mitigating the risk of future outbreaks, ultimately protecting public health and fostering consumer trust in the food supply.

March 17, 2025April 28, 2025

Shocking Truth: Is Your Food Really Safe from COVID-19 Contamination?

As food safety managers, you play a critical role in both implementing proper safety protocols and communicating accurate information to staff and consumers. A common question since the emergence of COVID-19 has been whether the virus can be transmitted through food consumption. Let’s address this concern with current scientific evidence about COVID-19 contamination in food.

COVID-19 Contamination and Food: The Current Evidence

According to the CDC, FDA, WHO, and other leading health authorities, there is no evidence that COVID-19 can be transmitted through food consumption. SARS-CoV-2, the virus that causes COVID-19, primarily spreads through:

Respiratory droplets when infected individuals cough, sneeze, or talk
Close person-to-person contact
Contact with contaminated surfaces followed by touching the eyes, nose, or mouth

Unlike foodborne pathogens such as Listeria or E. coli, SARS-CoV-2 is a respiratory virus that requires host cells in the respiratory system to replicate. Even if the virus were present on food, it would need to survive:

The acidic environment of the stomach
Digestive enzymes throughout the gastrointestinal tract

Both conditions significantly reduce viral viability, making food consumption an extremely unlikely transmission route.

Food Packaging Considerations for COVID-19 Contamination

While the virus may potentially survive on packaging surfaces for short periods, the risk of transmission via food packaging is considered very low. Standard food safety cleaning and sanitizing procedures effectively eliminate the virus from surfaces.

Focus Areas for Food Safety Managers

Rather than concerning yourself with the unlikely transmission through food itself, focus on:

Worker Health Screening: Implement consistent protocols to ensure food handlers with COVID-19 symptoms or exposure are excluded from the workplace
Respiratory Hygiene: Ensure proper mask wearing according to current local guidelines
Enhanced Handwashing: Reinforce the importance of thorough and frequent handwashing
Surface Sanitization: Maintain rigorous cleaning schedules for high-touch surfaces in your facility
Social Distancing: Configure workstations to maximize distance between employees where possible

Communication Approach

When addressing staff or customer concerns:

Provide clear, science-based information
Emphasize that standard food safety protocols remain effective
Highlight the additional measures your facility has implemented
Direct them to credible sources like the FDA or CDC for further information

By focusing on these established risk mitigation strategies, food safety managers can effectively protect both staff and consumers while maintaining confidence in the safety of the food supply chain.

March 17, 2025November 17, 2025

Boar’s Head Listeria Crisis: Urgent Recall, Lawsuit Surge, and Factory Shutdown

Boar’s Head Listeria-what you need to know.

The role of a Certified Food Protection Manager is to stand as the first and most critical line of defense for public health. The 2024 Boar’s Head listeria crisis brought this responsibility into sharp focus. This event, linked to Boar’s Head products, isn’t just news—it’s a powerful case study for any food professional in Minnesota. The outbreak, which began in mid-2024, ultimately resulted in 61 illnesses and 10 tragic fatalities. Officials traced all of these back to a single production facility.

This incident highlights the serious real-world consequences of sanitation failures and the absolute necessity of stringent food safety protocols. Let’s break down the key lessons from this event for every food manager.

1. The Outbreak: A Failure at the Source

The timeline of the crisis shows how quickly a localized problem can become a national tragedy. Health officials identified a cluster of listeria cases and, through investigation, traced the outbreak to its source: the Boar’s Head facility in Jarratt, Virginia. Officials determined the cause was inadequate sanitation practices that allowed Listeria to contaminate the processing environment.

This single-point failure is a powerful reminder for any manager in Minnesota.

Pathogens are persistent: Listeria is a uniquely stubborn bacterium. It can thrive and grow in cold, wet environments—like a production plant or your own walk-in cooler. This is why active cleaning and sanitation, not just passive storage, are critical.
Traceability is non-negotiable: The ability of health officials to trace 61 separate illnesses back to a single plant underscores its importance. This same principle applies to your operation: you must be able to track your products from receiving to serving.

You cannot see the threat: Listeria does not change the appearance, smell, or taste of food. This is why we, as food professionals, must rely on our systems and training, not our senses, to protect our customers.

2. The Response: Containment and Legal Fallout

In response to the outbreak, Boar’s Head initiated a massive recall of over 7 million pounds of deli meats, including liverwurst, ham, salami, and bologna. The Jarratt plant was permanently closed, and the company announced it would stop producing liverwurst entirely.

Severe legal and financial consequences followed this immediate corporate response.

Legal accountability: The fallout included numerous lawsuits from affected consumers and the families of victims. Someone filed a $20 million wrongful death lawsuit, and class-action lawsuits are still ongoing.
The financial cost: The cost of a 7-million-pound recall, the permanent closure of a production plant, and the ongoing legal battles represents a devastating financial blow. It proves that investing in food safety is always cheaper than paying for a food safety failure.

3. The Boar's Head Listeria Lesson: What Every CFPM Must Know

For food protection managers, the most alarming detail from this crisis is that the USDA’s investigation revealed prior health violations at the Jarratt plant. This outbreak was preventable, which is why this incident serves as a critical reminder of our professional responsibility.

This is where the role of a Certified Food Protection Manager becomes a legal and financial shield.

Documentation is your defense: Those prior violations highlight the importance of our daily logs. Your temperature, sanitation, and receiving logs are not just “paperwork.” They are your legal, documented proof that you are practicing due diligence and actively preventing foodborne illness.
Your team is your responsibility: You must train your team to be your eyes and ears. They must understand why they are following procedures—from handwashing to checking receiving temperatures—and be empowered to speak up if they see a protocol being missed.
You are the last line of defense: You’re the final checkpoint in the food supply chain. You place trust in your suppliers, but you must also verify their work. A manager with a strong food safety culture is the best defense against this kind of crisis.

This Boar’s Head listeria crisis is a stark reminder of the immense responsibility we hold. Rigorous food safety practices are not optional. As a Certified Food Protection Manager, you are the leader who upholds these standards, protects public health, and fosters consumer confidence in our food supply.

Stay Prepared with Safe Food Training

Don’t wait for a crisis to test your team’s knowledge. Whether you need your initial 8-hour food licensing certification or your three-year continuing education, our friendly, personalized, and effective training is tailored for Minnesota food professionals. Visit us at safefoodtraining.com to register for an upcoming course.

March 7, 2025August 24, 2025

Service Animals in Restaurants: Vital Rules You Must Know Now

As a Certified Food Protection Manager in Minnesota, you know that balancing public health regulations with excellent customer service is a daily priority. A key part of this is understanding how to accommodate service animals properly in restaurants. This isn’t just about following the law; it’s about creating an inclusive and welcoming environment for all guests, including the half a million American adults with disabilities who rely on service animals to navigate their daily lives.

Understanding the Legal Definition of a Service Animal

The foundation of proper handling is knowing exactly what constitutes a service animal under the law. The Americans with Disabilities Act (ADA) has a specific definition that distinguishes these animals from pets or emotional support animals. Getting this distinction right is the first step in confident and compliant service.

What a Service Animal Is: Under the ADA, a service animal is a dog that has been individually trained to do work or perform specific tasks for a person with a disability. The service animal’s tasks must directly relate to the person’s disability.
Emotional Support Animals Are Different: It’s crucial to understand that emotional support, therapy, comfort, or companion animals are not considered service animals under the ADA. These animals have not been trained to perform a specific job or task and, therefore, are not granted the same legal access to public places like restaurants.
The Two Questions You Can Ask: Your staff is legally permitted to ask only two questions when the need for a service animal is not obvious: (1) “Is the dog a service animal required because of a disability?” and (2) “What work or task has the dog been trained to perform?” You cannot ask about the person’s disability or demand any documentation.

Your Legal Obligations for Service Animals in Restaurants

Once a service animal is identified, your obligations are clear. The ADA mandates that service animals in restaurants be allowed to go wherever customers are generally allowed. This federal law supersedes any local health codes that might otherwise prohibit animals in a dining establishment.

No Extra Charges or Segregation: You cannot charge a customer a fee for bringing a service animal, nor can you require them to sit in a specific section of your restaurant. They must be treated like any other guest.
When You Can Ask an Animal to Leave: Your right to remove a service animal is very limited. You may only request that an animal be removed if it is out of control and poses a threat to others. This includes excessive barking or jumping on other people. Additionally, if the handler does not take effective action to control it, or if the animal is not housebroken.
Allergies and Fear Are Not Grounds for Removal: A common concern is the reaction of other patrons. However, allergies or a fear of dogs are not valid reasons for denying access or refusing service to a person with a service animal. Staff should manage these situations by relocating the concerned patron to a different area, if possible.

Best Practices for Staff Training and Patron Communication

Are service animals in restaurants okay?

Proactive training is the most effective tool for ensuring smooth interactions and avoiding legal missteps with service animals in restaurants. When your team is confident in the rules, they can handle any situation with professionalism and grace, protecting both the customer’s rights and your business’s reputation.

Train for Real-World Scenarios: Your training should go beyond the basics. Role-play scenarios with your staff on how to ask the two permissible questions, how to politely explain the policy to other guests who may complain, and how to address a situation where a service animal is being disruptive.
Keep Food Safety in Mind: While service animals are allowed in dining areas, they can be legally excluded from food preparation areas, such as the kitchen. Ensure your staff understands this distinction to maintain compliance with health codes.
Educate All Customers: Consider placing a small, professionally worded sign near your entrance that states your compliance with ADA regulations regarding service animals. This can help educate all patrons and prevent misunderstandings before they arise.

Navigating the rules for service animals in restaurants is a critical skill for every Certified Food Protection Manager. Proper training ensures you can serve all members of your community safely and legally.

Ensure you and your team are fully prepared to meet all of Minnesota’s food safety and public health standards.

Enroll in our personalized, instructor-led Certified Food Protection Manager course with Safe Food Handling in Minnesota today.