Keep your Minnesota kitchen compliant. We track the latest food recalls and safety alerts so you can pull bad products fast and protect your customers.

Romaine lettuce and E. Coli

A CFMs Guide to the 2025 Romaine Lettuce and E. Coli

/in /by
Romaine lettuce and E. Coli

Avoid serving crispy Romaine lettuce and E. Coli at your event with these tips!

In the ever-evolving landscape of food safety, staying informed about current risks is a critical responsibility for every Certified Food Protection Manager. As we navigate 2025, it’s crucial to understand the ongoing concerns surrounding romaine lettuce and E. coli contamination. Recent events have underscored the need for heightened diligence in our sourcing and handling procedures to protect public health effectively.

The persistence of pathogens in leafy greens requires that we, as industry leaders, remain proactive. This means we must be exceptionally thorough in our safety protocols. However, you’re in luck! This guide provides an overview of the current situation, highlights specific risks, and offers actionable steps for your establishment.

Understanding the Recent Romaine Lettuce and E. coli Outbreak

A significant, though not widely publicized, E. coli O157:H7 outbreak linked to romaine lettuce occurred in late 2024.

The incident led to:

  • Nearly 100 illnesses across 15 states
  • 36 hospitalizations
  • Tragically, one death

While federal agencies concluded their investigation in early 2025, the lack of a broad public announcement has left many food safety professionals seeking clarity. Specifically, this event serves as a powerful reminder that leafy greens remain a high-risk food category. Additionally, the CDC has previously estimated that over half of all E. coli O157:H7 illnesses originated from vegetable row crops, such as lettuce.

  • Why it matters: Undisclosed outbreaks mean that contaminated products could have been handled in facilities without staff being aware of the specific risk, reinforcing the need for consistent, universal precautions.
  • Lack of transparency: The decision not to name the specific producer involved in the 2024 outbreak makes complete traceability challenging for on-the-ground managers.
  • Historical Context: This is not an isolated issue. Between 2009 and 2018, the U.S. and Canada saw 32 confirmed or suspected E. coli outbreaks linked to leafy greens, demonstrating a persistent vulnerability in the supply chain.

The Elevated Risk of Pre-Cut and Processed Lettuce

However, as a CFSM, it’s vital to recognize that the risk is not uniform across all types of lettuce. Health experts and scientific studies indicate an increased risk associated with pre-bagged and chopped lettuce products. The physical act of chopping or tearing leaves creates more entry points for pathogens and releases plant juices that can act as a nutrient source for bacteria.

  • Cellular Damage: Research has shown that E. coli populations can multiply significantly more on damaged or cut lettuce leaves compared to intact ones. One study found pathogen growth was over 10 times higher on shredded lettuce than on whole leaves.
  • Regulatory Classification: Because of these risks, the FDA classifies pre-cut, washed, and packaged leafy greens as a “Potentially Hazardous Food (PHF)” that requires strict time and temperature control for safety (TCS).
  • Cross-Contamination Potential: Centralized washing and processing of large batches of lettuce means that if one head is contaminated, the pathogens can easily spread to the entire lot.

Proactive Safety Measures for Your Establishment

Romaine lettuce and E. Coli

Don’t serve romaine lettuce and E. coli for your appetizer.

Given the current concerns, every food service establishment must reinforce its safety protocols for leafy greens. Complacency is the enemy of food safety. As a manager, you are the first line of defense in preventing foodborne illness. Implement and rigorously enforce the following procedures. Here are some tips to reduce romaine lettuce and E. coli outbreaks:

  • Verify Your Source and Inspect Deliveries: Work closely with your suppliers to understand their safety protocols and procedures. Upon delivery, meticulously inspect all leafy greens. Reject any shipments that are not properly refrigerated. This means cut greens must be 41°F or below. Additionally, it includes lettuce with signs of damage, wilting, or decay.
  • Enforce Strict Handling and Preparation Rules:
  • Washing: Wash whole heads of lettuce thoroughly under clean, running water before they are cut. Do not re-wash products that are packaged and labeled as “ready-to-eat.“
  • Cross-Contamination: Use dedicated, sanitized cutting boards, knives, and utensils for all produce to prevent contact with raw meat or other contaminants.
  • Hygiene: Ensure all staff follow impeccable handwashing procedures before and after handling produce.
  • Prioritize Temperature Control: The moment lettuce is chopped or cut, it must be maintained at or below 41°F to inhibit bacterial growth. Regularly monitor and log temperatures in your storage units to ensure compliance and safety.

The role of a Certified Food Protection Manager extends beyond daily operations. It’s about creating a culture of safety and vigilance. These recent outbreaks with romaine lettuce and E. coli are a clear signal that we must continuously refine our standards.

Protect your customers and your reputation. If you and your team need to renew your credentials or achieve initial certification, consider our personalized 8-hour food manager courses. Safe Food Training offers expert, instructor-led options tailored to the specific needs of professionals in Minnesota. Book your continuing education or initial certification training now.

 

Urgent Warning: The Hidden Danger of Campylobacter That Could Devastate Your Business!

/in /by

Campylobacter is one of the most prevalent bacterial causes of foodborne illness globally, making it a critical concern for food safety management systems. Understanding this pathogen’s characteristics, transmission routes, and control measures is essential for protecting consumers and maintaining regulatory compliance as a food safety manager.

Microbiological Profile of Campylobacter

The Hidden Danger of Campylobacter That Could Devastate Your Business!
Image credit: tiverylucky via 123rf

Campylobacter is a gram-negative, microaerophilic bacteria with multiple species, though Campylobacter jejuni causes approximately 90% of human campylobacteriosis cases. This pathogen thrives in reduced oxygen environments and has specific growth parameters:

  • Optimal growth temperature: 41-42°C (105-107°F)
  • Growth range: 30-45°C (86-113°F)
  • Cannot multiply below 30°C but remains viable in refrigeration
  • Sensitive to standard cooking temperatures (destroyed at 165°F/74°C)
  • Cannot tolerate drying or freezing well, but survives in water and humid environments

Transmission and High-Risk Foods

Campylobacter’s primary reservoir is the intestinal tract of animals, particularly poultry. For food operations, critical transmission vectors include:

  • Raw and undercooked poultry (particularly chicken)
  • Cross-contamination from raw poultry to ready-to-eat foods
  • Unpasteurized milk and dairy products
  • Contaminated water sources
  • Inadequately cleaned food contact surfaces

Illness Characteristics from Campylobacter

Campylobacteriosis typically manifests 2-5 days after exposure with symptoms including diarrhea (often bloody), abdominal pain, fever, and vomiting. While most cases resolve within a week without treatment, immunocompromised individuals may experience severe illness or complications including Guillain-Barré syndrome in rare cases.

Critical Control Measures

Effective Campylobacter control requires:

  1. Temperature management: Ensure thorough cooking of poultry to at least 165°F (74°C)
  2. Cross-contamination prevention: Implement strict segregation procedures between raw poultry and ready-to-eat foods, including dedicated equipment and work areas
  3. Supplier verification: Establish specifications for incoming poultry products and supplier interventions
  4. Environmental monitoring: Focus on potential harborage sites, particularly in areas where raw poultry is handled
  5. Handwashing protocols: Emphasize hand hygiene after handling raw poultry products
  6. Sanitation validation: Verify sanitizer efficacy against Campylobacter in your cleaning protocols

Implementation in Food Safety Systems

Within your HACCP or food safety plan, Campylobacter control should be addressed through:

  • Specific critical control points for cooking temperatures
  • Prerequisite programs addressing cross-contamination
  • Employee training on the unique risks of this pathogen
  • Verification activities including environmental monitoring

By implementing these targeted controls, food safety managers can significantly reduce Campylobacter risks while maintaining operational efficiency in their establishments.

person throwing up

Foodborne Illness Cases Are Spiking: What MN Managers Need to Know

/0 Comments/in /by

In the pa

deli meat foodborne illness

Are you updated on all recalls?

The Bottom Line 

Recent data show a 25% increase in foodborne illness cases across the U.S., driven largely by high-profile outbreaks involving Listeria and Salmonella. For Minnesota food managers, this surge underscores a critical reality: trust in the supply chain is not enough. Rigorous internal protocols, specifically temperature control and supplier verification, are your kitchen’s only true defense against contaminated product.

The Surge: Recent Outbreaks You Can't Ignore

In the past year, we have witnessed a troubling rise in large-scale recalls. These aren’t just minor isolated incidents; they are systemic failures affecting millions of pounds of product.

Three Major Cases Every Manager Should Know:

person throwing up

Know the recalls and help prevent illness.

 

  • Boar’s Head (Listeria): After a liverwurst sample tested positive for Listeria, authorities triggered a massive recall of over 7 million pounds of deli meats and poultry. This outbreak led to hospitalizations across multiple states, underscoring that even “ready-to-eat” foods pose a significant risk.

  • Lyons ReadyCare (Listeria): Frozen supplemental shakes served in healthcare settings were linked to 12 deaths and 38 infections. This tragedy emphasizes the vulnerability of high-risk populations (like nursing home residents) to foodborne pathogens.

  • Raw Farm LLC (Salmonella): An ongoing outbreak linked to raw milk products has sickened at least 165 individuals since 2023. This case serves as a stark reminder of the dangers inherent in unpasteurized dairy.

By the Numbers: Why Risk Is Rising

The statistics are alarming. In 2024 alone, reported foodborne illnesses jumped by 25% compared to the previous year.

man in hospital

Prevent foodborne illnesses by keeping a close eye on recalls!

  • Illnesses: 1,392 reported cases.

  • Hospitalizations: More than doubled (rising from 230 to 487).

  • Deaths: Increased from 8 to 19.

Why is this happening?


Experts point to a mix of infrastructural issues, regulatory gaps, and staffing shortages in inspection agencies. In short, the safety net is strained, meaning the last check often falls on you, the kitchen manager.

Manager Takeaway: The "Jeff Factor"

In my years of teaching, I have seen recalls come and go, but the numbers we are seeing now are different. When the supply chain falters, your kitchen protocols must be airtight.

Here is what you need to do tomorrow:

FDA

The FDA and USDA list recalls on their websites.

 

  1. Check Your Recalls: Don’t wait for a letter. actively check the FDA/USDA recall lists weekly.

  2. Verify Suppliers: If you are sourcing specialty products (like raw milk or local meats), ensure they have rigorous testing in place.

  3. Refresher Training: Remind staff that “pre-cooked” or “deli” doesn’t mean “risk-free.” Cross-contamination at the slicer can turn a single contaminated loaf into a widespread outbreak.

Frequently Asked Questions (FAQ)

Common questions I get include:

How can I stay updated on food recalls in Minnesota?

The most reliable sources are the FDA Recall List and the Minnesota Department of Health website. We also include major alerts in our Safe Food Training newsletters.

Does washing deli meat kill Listeria?

165 thermometer temp

Know the temperature that kills pathogens and bacteria.

No, you can only kill Listeria by cooking it to 165°F. Washing meat creates a cross-contamination risk by splashing bacteria onto sinks and countertops.

Why are illnesses increasing even with more regulations?

Regulations exist, but there are not enough enforcement resources. Additionally, our food supply chain is more complex than ever, meaning a single contamination event at a large facility (like Boar’s Head) can instantly affect distribution nationwide.

Why Trust Safe Food Training?

Building on a 20-Year Legacy of Food Safety Excellence.

Safe Food Training has been a cornerstone of Minnesota’s food safety community for over two decades. While ownership transitioned to Jeff Webster in 2025, our mission remains unchanged: to provide the highest standard of education to the state’s food professionals.

  • Proven Track Record: We have helped thousands of managers earn their certifications.

  • Local Focus: We understand Minnesota-specific codes and challenges.

  • Flexible Learning: From the Twin Cities to Duluth, Alexandria, and Brainerd, we bring the classroom to you.

Need to renew your certification?

 

View our upcoming course schedule!

Boar’s Head Listeria

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

/0 Comments/in /by
Boar’s Head Listeria-what you need to know.

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

Boar’s Head Listeria

Boar’s Head Listeria outbreak-how to stay safe!

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.