Food Safety Infosheets

Monday, October 19, 2009

Five students ill from outbreak linked to Campylobacter at school in UK

Food Safety Infosheet highlights:
- Environmental health officers focus on cross-contamination practices of food handlers.
- Infections often are a result of cross-contamination, cooking to unsafe temperatures or contact with animals; Campylobacter is not often passed person-to person.
- Clean and sanitize all surfaces (cutting boards, counters) between raw and ready-to-eat food preparation.
- Use different utensils such as knives, tongs and lifters for raw and ready-to-eat foods, if cleaning and sanitizing between use isn't practical.

Download the infosheet here.

Monday, October 05, 2009

Effects of E. coli O157:H7 linked to grilled burger leaves woman paralyzed

Food Safety Infosheet Highlights:
- Ground beef has been linked to at least 16 outbreaks since 2007.
- In 2009, this pathogen led to the recall of beef from nearly 3,000 grocers in 41 states.
- Cook all ground beef to 155°F for 15 seconds or 160°F for an instant kill.
- Clean and sanitize all surfaces (cutting boards, counters) where ground beef items were prepared.

Click here to download the food safety infosheet.