Category: recall information

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ServSafe Training Guide to Salmonella

ServSafe Training Guide to Salmonella

Last month we discussed the dangers of Listeria poisoning that has been linked to numerous recalls and food-borne illness outbreaks. This month we’d like to take a closer look into what ServSafe training says about another major contributor to product recalls and illnesses linked to contaminated food products.

ServSafe Training Guide to Salmonella
Image credit: Pixabay

ServSafe Training and Salmonella

Salmonella can be a tricky contaminant to control because there are misconceptions as to how many food products can be affected by the bacterium. We all know that serving raw chicken or eggs causes illnesses due to Salmonella, but many food service professionals do not know that Salmonella also exists in:

• Melons
• Alfalfa sprouts
• Raw nuts
• Unpasteurized cheese

The connection between Salmonella and melons exists on its exterior and not in the meat of the melon. Melons can become contaminated from the bacterium that occurs in the soil that it is grown in, and many fertilizers contain chicken manure in which trace amounts of the bacterium are found if it hasn’t been sterilized properly. Before serving melons, it is important to wash the outsides carefully before slicing. The contamination of the meat of the melon occurs when a knife comes into contact with the Salmonella on the surface and infects the melon as the knife passes through. While all melons potentially contain Salmonella, the ridged surface of the cantaloupe can cause crevices for the bacterium to hide. Alfalfa sprouts are also contaminated by the same process, so extra care should be taken to wash them thoroughly.

While many restaurants do not serve raw nuts, certain prepared product manufacturers utilize them as an ingredient in their product. If you process any type of raw nut, be very careful to sanitize any surface they come into contact with in order to prevent cross contamination with your finished product.

Last month we discussed the connection between raw dairy and Listeria. Raw dairy and unpasteurized cheeses also potentially contain Salmonella, so we advise against serving raw dairy products to your guests.

Finally, while it is unpleasant to think about, it is important to recognize the symptoms of a guest who has eaten food tainted with Salmonella. Salmonella symptoms can occur as soon as 12 hours after consuming tainted product and can take as long as 72 hours to manifest. Symptoms include:

• Abdominal cramps
• Fever
• Vomiting
• Diarrhea

We hope that our discussions concerning the common causes of food poisoning has been helpful in allowing you to keep your food as safe as possible. Next month we’ll continue our series with a discussion on STEC toxins and e-Coli.

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MN Certified Food Manager and Voluntary Flour Recalls

MN Certified Food Manager ScoopingFlour Scooping
MN Certified Food Manager ScoopingFlour Scooping
Image credit: en.wikipedia.org

With yet another major recall of a food production staple in the past month, this time for flour, we thought we should revisit how the MN certified food manager can keep the food safe in an industry where there are times when the safety of the food supply is uncertain.

 

MN Certified Food Manager and Voluntary Product Recalls

One of the unique aspects of the recall of flour produced by General Mills is that the recall is being labeled as “voluntary.” Statistics from an E.coli outbreak with cases dating back to December 2015 indicate that many of those sickened had consumed products made with certain brands of flour distributed by General Mills. There is also evidence that many of those sickened had eaten some form of raw cookie dough or uncooked product containing flour. At last report, there have been no traces of E.coli found at the processing facilities where the flour is distributed, but we still think it is wise to err on the side of caution in this case.

 

According to Food Safety News, this recall may extend further than just grocery stores, restaurants and retailers. Some of the potentially contaminated product may have been shipped to bulk suppliers. In order to ensure that your flour is safe to use in baked goods, we suggest you take the following steps:

  • Contact your supplier to see if your flour is produced by General Mills
  • Never serve food product that contains uncooked flour
  • Return or throw away any product that has been affected by the recall

Most major ingredient suppliers should know where your product comes from. Many times, major manufacturers produce the same product for retail and bulk sales under different labels. This means that there is a chance that you have a recalled product in your inventory that is packaged under a different brand name. In this case, diligence is important to ensure that you do not serve contaminated product.

 

Due to the nature of the way grain is harvested and flour is produced, one can never assume that it is always safe to consume. All products that contain flour should be cooked to kill any bacteria that could possibly exist. Most bread products, baked goods and sauces thickened with flour should reach an internal temperature of 165 degrees or more to make sure any traces of E.coli have been destroyed.

 

Finally, if you do have a contaminated batch of flour that is listed in the recall notice issued by the FDA. Do not hesitate to throw it away immediately. It is better to be safe than to sicken one of your customers.