CDC ALERT: Do Not Eat Romaine Lettuce!

The CDC is now advising consumers to not eat romaine lettuce (and restaurants and retailers to not serve or sell the product) due to ongoing concerns related to E. coli contamination.  More details can be found here:

https://www.cdc.gov/ecoli/2018/o157h7-11-18/index.html

 

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WHAT’S THAT TEMPERATURE?

by Parish Divinity, EHS

As the holiday season approaches and new menu items start appearing, emphasis is again placed on the proper cooking of foods.  Time and temperature control for safety foods that require cooking are considered “cooked” only after they have been heated to the minimum cook temperatures designated for the particular food item.  This minimum cook temperature must be reached in order to kill harmful bacteria such as Salmonella and E. coli 0157.  Color and texture alone won’t tell you whether your food is done. Instead, use a food thermometer to be verify the food’s internal temperature.   When checking the temperature of food, always check the temperature in at least two locations, and at least one of those temperatures should be measured in the thickest part of the food (if applicable).

Test your knowledge by taking this short Minimum Internal Cooking Temperatures Quiz provided by ServSafe.

SUPER BOWL LIII IS ALMOST HERE!

The excitement is building as the 53rd Super Bowl makes its way to the Atlanta Metro area.  We are  assisting the Host Committee of Super Bowl LIII as preparations are being made.  If you are planning special activities during Super Bowl week (January 26 – February 4, 2019), please visit the Atlanta Conventions and Visitors Bureau site for event registration, filling out as much information as you can.  The Host Committee will use this information to coordinate with public safety partners on traffic and crowd management.   

Also, if you want to share a public event, you can post it to the Atlanta Conventions and Visitors Bureau calendar of events on the same form.  Events will only be made public if you select that option when you register the event.  The registration site provides a good way to advertise what you have planned. 

If your plans include changing your business model and/or the addition of equipment, be sure to submit your proposal to the health department as soon as possible.  In addition, the Fire Marshal’s office will need to be contacted for approval if you will be adding cooking equipment or if a change in your authorized occupancy is anticipated. 

For more information, contact Food Program Manager Karen Gulley at 678-385-5066.

Employee Health Achiever Recognitions

More than 100 individuals have scored 100% on the Employee Health and Hygiene quiz since the beginning of September when the Employee Health Achievers campaign began.  Take a look at our growing list of facilities that have achieved recognition as Employee Health Achievers.  Congratulations goes out to each of them! 

If you’re interested in finding out the requirements for this special recognition and how to access the quiz, please visit Become an Employee Health Achiever on our website.