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 When I tell people that I am the Food Safety Supervisor for Festival Foods, they usually want to know what it is all about. Why should the store be concerned about food safety? Isn’t that up to the manufacturer or supplier? Yes, in some cases it is up to the supplier but we cannot rely Most of us know that proper handling and cooking of beef, pork, and poultry is important so that we don’t get sick but did you know seafood can also cause problems if not treated correctly? We recently received a customer complaint indicating he found a parasite in some seafood. Normally, precautions in animal feeds, deep We occasionally receive e-mails from customers who found some cheese or lunchmeat that had been pushed to the back of the refrigerator and are now spotted with mold. They want to know if it is it safe to eat or should they toss it? Conventional wisdom says if you are in doubt, throw it out We occasionally receive calls from guests complaining of feeling ill from something they purchased at our store. While we take these complaints very seriously, when people suddenly feel sick, they often assume that it was the last thing they ate. Yes, this can happen but it is not normally the case. Most food poisoning requires I don’t mean how it looks; I mean how cool is it on the inside? Even if your soda or beer seems cold enough, it might not be safe. Have you ever wondered why your milk goes bad before the expiration date? It could be that your refrigerator is too warm. By maintaining the correct When you read “Best if Used By March 12” on a product, what does it really mean? Festival Foods works closely with local and Wisconsin Health Departments to ensure that the foods you purchase at Festival are safe. However, for your safety, you must continue to safeguard perishable items even after purchase and preparation. That’s why the USDA has provided some helpful tips about I subscribe to USDA updates via email and thought their recent article on food safety during the holidays was particularly appropriate for this time of year. Dr. Elisabeth Hagen, USDA Under Secretary for Food Safety says in the article, “Don’t let a foodborne illness be the Grinch that ruins your holiday season.” The article provides Q: What refrigerator temperature is safe for food holding and maximum storage life? A: Refrigeration equipment should be set to hold 41F or below. And the colder the temperature the better. Freezers should set to hold between 0F and minus 15F. Also, keep in mind that E. coli can survive freezing. Q: How long can What is the “Danger Zone”? Do you have one in your kitchen? The Danger Zone I’m referring to is not a hip new restaurant, but rather a food safety term. It’s the range of food temperatures between serving and refrigeration when microorganisms grow and |
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