food borne illness Archives

January 25, 2026January 25, 2026

Boar’s Head Cheese Recall: Why Traceability is Your Kitchen’s Best Defense

The Boar’s Head cheese recall involves specific lots of Pecorino Romano cheese (both grated and in wedges) because of potential contamination with Listeria monocytogenes. Even though there have been no confirmed illnesses, the FDA classified this as a Class I recall because there is a reasonable probability that using the product could cause serious health consequences. If you’re managing a kitchen in Minnesota, you must immediately check your inventory for the affected lot codes and review your traceability procedures.

It’s Not Just the Deli Meat

If you’re like most food managers in Minnesota, you probably remember the massive deli meat recall earlier this year. But this latest alert proves a critical point: contamination can happen anywhere in the supply chain.

This time, it isn’t the liverwurst. It’s the Pecorino Romano.

Specifically, the recall affects:

Boar’s Head Grated Pecorino Romano (6 oz jars and foodservice bags)
Boar’s Head Pecorino Romano Wedges (7 oz)
Note: This recall also affects other brands produced by the same supplier, including Locatelli and Ambriola.

If you’ve got these in your cooler, don’t serve them. Check the UPCs and sell-by dates against the official FDA notice immediately.

The "Peaches" Connection: Why It Could Be Anything

You’re probably thinking, “We don’t use Boar’s Head cheese, so we’re safe.” That’s a dangerous mindset.

Remember the peaches?

In late 2025, Moonlight Companies recalled yellow and white peaches because of Listeria. Back in 2020, a similar situation with Wawona peaches sickened 23 Minnesotans with Salmonella.

The lesson is simple: Whether it’s a processed dairy product like grated cheese or raw agricultural commodities like fresh peaches, the risk is always present. You can’t inspect Listeria out of a cheese wedge with the naked eye—it can survive and grow at temperatures as low as 31.3°F. You can only defend against it with traceability.

Traceability: Your Only Real Defense

When a recall hits, there are two types of kitchens:

The Panic Kitchen: They scramble through the walk-in for 3 to 4 hours, tossing anything that “looks like” the recalled item, wasting hundreds of dollars and potentially missing the actual contaminated batch.
The Proactive Kitchen: They pull up their invoices and receiving logs. Within 5 minutes, they know exactly when the product arrived, which lot it was, and whether it’s still in the building.

Reactive vs. Proactive Safety Procedures

Feature	The Panic Kitchen (Reactive)	The Proactive Kitchen (Safe Food Training)
Response Time	4+ Hours (searching physically)	< 10 Minutes (checking records)
Waste	High (tossing safe product “just in case”)	Low (only tossing affected lots)
Inventory Method	Visual checks only	First-In, First-Out (FIFO) & Lot Logging
Confidence	“I think we got it all.”	“I know we’re safe.”

3 Steps to Take Today

If you haven’t updated your receiving procedures lately, do it now.

Log Your Lots: When high-risk items (deli meats, soft cheeses, leafy greens) arrive, write the Lot ID on your receiving log.
Keep Invoices Accessible: Don’t just bury them in the office. If a recall alert drops during the dinner rush, your chef needs to see those dates immediately.
Train Your Team: Does your prep cook know what a “Julian Date” is? If not, it’s time for a refresher.

Building Trust Beyond Compliance

We know how hard you work to put great food on the table. Recalls are frustrating because they feel out of your control, but how you handle them is 100% in your control. When you can look a health inspector—or a customer—in the eye and say, “We checked our lots, and we’re clear,” that isn’t just following the rules. That’s building trust. And in Minnesota, trust is everything.

Frequently Asked Questions

Recalls can be confusing, and it is natural to have questions about how they impact your certification and daily operations. Here are answers to some of the most common questions we hear from Minnesota food professionals.

Q: Will this course fulfill Minnesota's food license requirements?

A: Absolutely. Our 8-hour food licensing course specifically aligns with and meets Minnesota’s official food safety standards, including handling recalls and traceability.

Q: How often must I complete continuing education to maintain my food safety certification in Minnesota?

A: In Minnesota, you must renew your certified food protection manager license by completing continuing education every 3 years. Staying current helps you stay on top of new risks like these.

Q: How does Safe Food Training support clients beyond the initial course?

A: We’re committed to building and maintaining relationships. We provide ongoing support through renewal reminders and as a reliable resource during confusing recalls like this.

Q: What's the primary service that Safe Food Training offers?

A: We specialize in providing personalized, 8-hour certified food protection manager licensing courses tailored for food professionals across Minnesota. We teach you the systems to handle recalls effectively.

Q: Why is staying current with food safety standards so important?

A: Upholding Minnesota’s food safety standards is critical for protecting public health. As these recalls show, ensuring your business remains compliant is the only way to protect your reputation.

Secure Your Kitchen Today

Don’t leave your kitchen’s safety to chance.

Register for an upcoming course at https://www.safefoodtraining.com, complete your food safety certification, and learn how to build a defense system that works.

December 5, 2025November 17, 2025

Is Your Eggnog a Health Hazard? Critical Checks for Safe Holiday Beverages

As the holiday season approaches, festive beverages like eggnog, mulled cider, and hot chocolate become top-sellers. But for a foodservice operation, these seemingly harmless drinks—especially eggnog—can represent one of the most significant food safety risks of the year. Providing safe holiday beverages is a non-negotiable part of your holiday service and a key responsibility for every Certified Food Protection Manager (CFPM).

A single contaminated batch can have serious consequences. Recent CDC investigations into Salmonella outbreaks have identified a strong link to eggs. In one such outbreak, 92% of people interviewed reported eating eggs before becoming ill. This is a stark reminder that high-risk ingredients demand a higher standard of care.

Let’s look at the three critical checkpoints for ensuring your holiday beverages are safe and compliant.

The Primary Culprit: Salmonella and Raw Eggs

The classic “homemade” eggnog recipe is a food-safety nightmare. It calls for raw, unpasteurized eggs mixed with milk, cream, and sugar. This mixture creates an ideal environment for Salmonella Enteritidis. This bacterium can live inside normal-looking eggs.

The Risk is Real:

Salmonella can cause severe gastrointestinal illness. For vulnerable populations—including older adults, young children, and immunocompromised individuals—an infection can lead to hospitalization or worse.

The Non-Negotiable Solution:

Always use pasteurized eggs. Liquid, pasteurized eggs are the gold standard for any recipe you won’t cook to 165°F. This step eliminates the primary bacterial threat from the start.

Labeling is Key:

If you make a “cooked” eggnog base (heating the egg-milk mixture to 160°F), you must cool it properly. However, using pasteurized eggs from the beginning is the simplest and most foolproof method to ensure safety.

The Alcohol Myth: Why "Spiking" Isn't a Safety Step

A common belief is that adding alcohol (like brandy, rum, or whiskey) to eggnog “sterilizes” it and kills any harmful bacteria. This is a dangerously false assumption.

Alcohol is Not a Sanitizer:

While high-proof alcohol can have antimicrobial properties, it requires specific concentrations and significant time to be effective. The dilution in a thick, fatty beverage like eggnog renders it ineffective as a food safety control point.

Fat Protects Bacteria:

The high fat and protein content of the eggnog can act as a shield, insulating bacteria from the alcohol and allowing them to survive and multiply.

The Real Danger:

Relying on alcohol for safety can create a false sense of security. This may cause staff to become complacent about the real control: temperature.

Temperature Control: A CFPM's Best Defense

Once you prepare your eggnog (using pasteurized eggs), the game is not over. Like any dairy-based, high-protein food, eggnog is a Time/Temperature Control for Safety (TCS) food. You must keep it out of the temperature danger zone (41°F to 135°F).

Cold Holding:

If serving eggnog cold, you must hold it at 41°F or below at all times. This includes the walk-in, the prep cooler, and the service line. Use an ice bath for buffet service and check the temperature with a calibrated thermometer frequently.

Time as a Control:

If you cannot guarantee a temperature below 41°F on a buffet, you must use Time as a Public Health Control (TAPHc). This means you must mark the eggnog with a 4-hour discard time and throw it away after that period.

Hot Beverages:

The same rules apply to hot drinks like mulled cider or hot chocolate. If you are hot-holding them for service, you must maintain a temperature of 135°F or higher. Never let them sit “lukewarm” in a pot on the stove.

As a CFPM, your team looks to you to set the standard. These festive beverages are high-risk, but you can manage them safely with the right protocols and a well-trained staff.

Protect Your Patrons with Expert Training

Don’t let a food safety mistake ruin a customer’s holiday. Ensuring your entire team understands the “why” behind these rules is the best way to guarantee you serve safe holiday beverages.

Safe Food Training provides the expert-led courses you need. Jeff Webster offers personalized, instructor-led options for the full 8-hour Certified Food Protection Manager course or the 3-year continuing education renewal. We make complex food safety principles clear and practical for your Minnesota-based team.

Visit our website today to book your upcoming training and keep your holiday service safe and successful.

November 18, 2025November 23, 2025

When the Supply Chain Fails: The Peach Recall and Why Every Certified Food Protection Manager Must Pay Attention

As a Minnesota food safety professional, my usual focus is on in-house standards like time/temperature and hygiene. However, the recent nationwide peach recalls—initially fresh peaches from HMC Farms and Moonlight Companies due to Listeria, followed by Kroger’s “Private Selection” peach salsa recall—demonstrate the critical need for a Certified Food Protection Manager (CFPM) to manage external threats. The salsa recall was necessary because it was made with the contaminated peaches, illustrating the “continuing fallout” and the vital lessons in traceability and supplier-level risk for all Minnesota food managers.

1. The Initial Recall: A Problem at the Source

The first recall was for the raw, agricultural product—the fresh peaches. Listeria is a bacterium found in soil, water, and animal feces, meaning contamination can happen right on the farm or in the processing plant.

This presents an immediate challenge for you, whether you are a manager, chef, or business owner.

You cannot see the threat: Listeria doesn’t change the smell, taste, or appearance of the food. A contaminated peach looks just like a safe peach. This is why we rely on food safety systems, not our senses.
The supplier is your first line of defense: This incident underscores the importance of using approved, reputable suppliers. Even the best suppliers can experience a recall; they must have procedures to identify and notify you immediately.

Receiving is a critical control point: Your receiving dock is more than a doorway. It’s the first checkpoint in your kitchen’s safety plan. You must train your team to check for undamaged packaging, proper temperatures (when applicable), and to know who your suppliers are.

2. The "Recall Fallout" and Your Certified Food Protection Manager Training

The secondary recall of the peach salsa is, in many ways, the more important lesson for a Certified Food Protection Manager. The salsa company didn’t necessarily do anything wrong in its own kitchen, but a contaminated ingredient it received from a supplier affected it.

Ask yourself these questions:

Do you have a traceability plan? If you received a recall notice today for “HMC Farms Peaches,” could you—within minutes—know if you had that product? Could you check whether you used that product in a batch of house-made chutney, a dessert special, or a salad?
Are you tracking lot codes? For many managers, the box is broken down and the invoice filed away. Best practice during a high-risk event is to maintain traceability. This can mean having a simple log or even just clipping the lot code label from a case and attaching it to your invoice.

How Fast Can You Act? A recall is a race against the clock. Your role as a CFPM is to have a plan before you need it. This includes identifying the product, segregating it (labeling it “DO NOT USE”), and communicating with staff and, if necessary, the public and your local health department.

3. The Pathogen: Why Listeria is a Unique Threat

This recall involved Listeria, not E. coli or Salmonella. For a food professional, this distinction is critical, as Listeria has a terrifying “superpower.”

It Grows in the Cold: This is the most important fact. Unlike most bacteria that are slowed by refrigeration, Listeria monocytogenes can continue to grow and multiply at refrigerated temperatures (40°F or below).
The Risk in Ready-to-Eat (RTE) Foods: A manager might mistakenly believe a product is “safe” once it’s in the walk-in cooler. With Listeria, that cooler can become an incubator. This makes it uniquely dangerous for ready-to-eat foods that lack a “kill step” (i.e., cooking), such as fresh salsa, deli meats, soft cheeses, and sprouts.
It is a zero-tolerance pathogen: Because Listeria is so dangerous, especially to high-risk populations, there is a “zero-tolerance” policy for it in ready-to-eat foods. A single cell is all it takes to render a food “adulterated.” This is why you see massive recalls from a potential contamination, not just a confirmed one.

These events are clear reminders that food safety isn’t just a poster on the wall; it’s an active, daily-managed system. And you lead that system.

Build Your Expertise with Safe Food Training

Recalls are real-world tests of your food safety systems. As a Certified Food Protection Manager, you lead the effort to protect public health and your business’s reputation.

If you or your team need the 8-hour food licensing certification or your three-year renewal, we offer friendly, personalized, and effective training tailored for Minnesota food professionals.

Don’t wait for a recall. Visit safefoodtraining.com to register and gain the skills to handle any food safety challenge.

September 15, 2025November 16, 2025

The Mayonnaise Food Safety Myth: What Every Certified Food Protection Manager in Minnesota Needs to Know

As a Certified Food Protection Manager (CFPM) in Minnesota, you have likely heard a classic food safety myth: mayonnaise causes most food poisoning in potato salad, sandwiches, and other common dishes. For years, people widely believed the condiment was highly perishable and blamed it for a host of foodborne illnesses. This enduring mayonnaise food safety myth is so pervasive, it’s often the first thing people think of when a summer picnic or buffet goes wrong. However, the science behind this belief reveals a more nuanced truth.

The real culprits are almost always other ingredients that people have not prepared or handled properly to food safety standards. The myth’s enduring power is rooted in a misunderstanding of how mayonnaise is made and the critical importance of avoiding cross-contamination.

The Science of the "Mayonnaise Myth"

Commercially produced mayonnaise is a highly stable food product, primarily because of its ingredients. Manufacturers load it with acids, like vinegar and lemon juice, and preservatives that create a low pH environment. This acidic nature is hostile to the growth of most foodborne bacteria, including Salmonella.

Low pH as a preservative: The low pH of store-bought mayonnaise acts as a natural safeguard. While you should refrigerate it for optimal taste and quality, the product’s acidity makes it far less susceptible to spoilage than many other ingredients. Some sources even suggest that adding commercially produced mayonnaise to certain dressings and sauces can extend their shelf life because of this preserving effect.

Pasteurized ingredients: The raw eggs traditionally used in mayonnaise are a common source of Salmonella contamination. However, commercial mayonnaise manufacturers use pasteurized eggs, which eliminates this risk. This key difference makes store-bought mayonnaise a much safer ingredient to work with.

The Real Culprits: Time and Temperature Control

If mayonnaise doesn’t cause food poisoning, why do popular dishes that contain it make people ill? The answer lies in the other ingredients. Dishes like potato salad, pasta salad, and tuna salad become a potentially hazardous food (PHF)—now more commonly referred to as a time/temperature control for safety (TCS) food—once you combine them. These foods are a perfect breeding ground for bacteria if they remain in the temperature danger zone (TDZ) for an extended period.

A significant portion of foodborne illnesses, including those attributed to Salmonella, results from improper temperature control. The Minnesota Food Code requires that all TCS foods be kept at or below 41°F or above 135°F to prevent bacteria from multiplying to dangerous levels.

Susceptible ingredients: Cooked potatoes, pasta, cooked eggs, and meats are highly susceptible to bacterial growth once they are cooked and cooled. Leaving a potato or pasta salad out at room temperature for even a short time can create a significant health hazard.
Preventing cross-contamination: Many food safety incidents at events like buffets directly result from cross-contamination. This occurs when someone uses a utensil to serve one dish and then uses it in another, or when a spreader comes into contact with raw meat proteins and then returns to the mayonnaise container. In these cases, bacteria are highly likely to contaminate the mayonnaise.

Maintaining Food Safety Standards in Minnesota

For any food professional, a strong understanding of food safety principles is essential. Relying on myths can lead to dangerous oversights in your establishment. It is crucial to always avoid cross-contamination, practice excellent personal hygiene, and ensure you handle every ingredient correctly.

Staying up-to-date with your knowledge is also a requirement of the Minnesota Food Code, which mandates that most food establishments have a full-time certified food manager on staff. These regulations protect public health and ensure professionals like you have the expertise to operate safely.

This is why proper, in-depth food safety training is so vital. It’s not just about passing an exam—it’s about understanding the “why” behind the rules. You are responsible for the health of your customers, and a sound foundation in food safety principles is the best way to uphold that responsibility. You also need to renew your certification every three years by completing continuing education.

At Safe Food Training, we offer convenient and personalized Certified Food Protection Manager courses designed specifically to help you and your team effectively meet these standards in Minnesota. We provide everything you need to become certified in one simple session, including the exam itself. Book your continuing education training or register for a full certification course on our website today.