Important Food Safety & Recalls
Please find these and other important Food Safety news at http://www.fsis.usda.gov/. Please feel free to pass along to others.
Tyson Foods, Inc., a Rogers, Ark. establishment, is recalling approximately 11,829,517 million pounds of frozen, ready-to-eat chicken strip products that may be contaminated with extraneous materials, specifically pieces of metal.
Conagra Brands, Inc., a Russellville, Ark. establishment, is recalling approximately 2,094,186 pounds of frozen entrees due to misbranding and an undeclared allergen.
Grant Park Packing, a Franklin Park, Ill. establishment, is recalling approximately 53,200 pounds of raw ground beef products that may be contaminated with E. coli O103.
K2D Foods, doing business as (DBA) Colorado Premium Foods, a Carrolton, Ga. establishment, is recalling approximately 113,424 pounds of raw ground beef products that may be contaminated with E. coli O103.
The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) announced today that it is proposing to amend labeling regulations to remove duplicative net weight and net content requirements for packages that contain certain amounts of meat or poultry products. The proposed regulation would apply to products that are at least one pound or one pint, but less than four pounds or one gallon.
Yoakum Packing Co., a Yoakum, Texas establishment, is recalling approximately 12,388 pounds of smoked venison sausage that contains pork products that were not represented on the label.
Great American Marketing, Inc., a Houston, Texas establishment, is recalling approximately 3,329 pounds of ready-to-eat meat and poultry wrap and salad products that may be adulterated with Listeria monocytogenes.
J & J Snack Foods Handhelds Corp., a Holly Ridge, N.C. establishment, is recalling approximately 56,578 pounds of stuffed sandwich products that may be contaminated with extraneous materials, specifically semi-transparent plastic.
Blount Fine Foods, a Fall River, Mass. establishment, is recalling an undetermined amount of ready-to-eat chicken soup products due to misbranding and an undeclared allergen.
AdvancePierre Foods, Inc., an Enid, Okla. establishment, is recalling approximately 20,373 pounds of ready-to-eat (RTE) beef patties that may be contaminated with extraneous materials, specifically soft purple plastic.
FOOD SAFETY TIPS
The Two-Hour Rule
Foods should not sit at room temperature for more than two hours. Keep track of how long foods have been sitting on the buffet table and discard anything there two hours or more.
Keep Hot Foods HOT And Cold Foods COLD
Hot foods should be held at 140 °F or warmer. On the buffet table you can keep hot foods hot with chafing dishes, slow cookers, and warming trays. Cold foods should be held at 40 °F or colder. Keep foods cold by nesting dishes in bowls of ice. Otherwise, use small serving trays and replace them.
If you are cooking foods ahead of time for your party, be sure to cook foods thoroughly to safe minimum internal temperatures.
Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For personal preference, you may choose to cook meat to higher temperatures.
Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer.
Cook all poultry to a safe minimum internal temperature of 165 °F as measured with a food thermometer.
"Danger Zone" (40 °F - 140 °F)
Leaving food too long in the temperature "danger zone" causes foodborne bacteria to grow to levels that can cause illness.