BUREAU OF ENVIRONMENTAL HEALTH
FOOD RECALLS AND SAFETY ALERTS
For recall or safety information regarding produce (fruits and vegetables) and drug products, please go to the below Food and Drug Administration website for the latest information.
For recall or safety information regarding meat and poultry products, please go to the US Department of Agriculture website for the latest information.
Steps for Food Safety:
Clean
Wash hands with warm soapy water for 20 seconds before and after handling raw meat, poultry, or seafood.
Wash utensils, cutting boards, dishes, and countertops with hot soapy water after preparing each food item and before you go on to prepare the next item.
Food contact surfaces may be sanitized with a freshly made solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water.
Separate
Separate raw meat, poultry, and seafood from other foods in your grocery shopping cart and in your refrigerator.
If possible, use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.
Never place cooked food on a plate that previously held raw meat, poultry or seafood.
Cook
Cook poultry to a safe minimum internal temperature of 165 degrees F as measured with a food thermometer.
Chill
Chill food promptly and properly.Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours (or 1 hour if temperatures are above 90 degrees F).
For more information on the Salmonella outbreak associated with Foster Farms Chicken, please see the attached links.
See attached link for questions and answers from the USDA
http://www.fsis.usda.gov/wps/portal/fsis/newsroom/news-releases-statements-transcripts/news-release-archives-by-year/archive/2013/QA-101613
