Cobb-Douglas Risk Factor Study Results

From March 2017 to April 2018, the Cobb & Douglas Public Health (CDPH) Center for Environmental Health conducted a Risk Factor Study of its food service facilities to help measure the success of the CDPH Food Program in reducing the occurrence of foodborne illness risk factors.  For this study, about 290 food service establishments were randomly selected in the health district for assessment regarding the factors determined by the Centers for Disease Control and Prevention (CDC) to contribute to the majority of foodborne illnesses:  food from unsafe sources, inadequate cooking, improper holding/time and temperature, contaminated equipment/cross contamination, poor personal hygiene.   In addition to a need to improve upon Employee Health Policy compliance being identified, the following were observed to have the highest percentage of non-compliance during the course of the study:  proper cold holding, cleaned & sanitized equipment, and personal hygienic practices.

Over the next few weeks, information regarding intervention strategies that will be implemented by CDPH to help improve compliance regarding these risk factors and public health interventions will be introduced.  The strategies are considered to be practical ways to enhance food safety.  There will be an opportunity for individual and facility recognition as well.  Stay tuned!

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NEW MENU LABELING REQUIREMENTS

In order to help consumers make more informed decisions, the FDA has enacted a menu labeling rule that will apply to food service facilities that are part of a chain of 20 or more locations conducting  business under the same name and offering menus with the same items.  Calories must be displayed in the area of standard menu items and, upon request, specific nutritional information must be provided.  Other food service establishments could benefit from incorporating the labeling guidance into their standard operating procedures as well.

For more information, check out the following tools:

RECALL ALERT: FDA Issues Its First Mandatory Food Product Recall to Protect Consumers

After several food products manufactured by Triangle Pharmanaturals, LLC were found to contain Salmonella, the FDA issued a mandatory recall for food products containing powdered kratom that were manufactured, processed, packed, or held by this company.

Manufacturers usually issue voluntary recalls on products once notified of such a problem, however, in this case the firm was slow to respond.  Please see the FDA press release for information regarding possible contaminated products and important actions that should be taken.

FDA MYTH BUSTER – FOOD SAFETY EDUCATION MONTH (WEEK 1)

MYTH: Only kids eat raw cookie dough and cake batter. If we just keep kids away from the raw products when adults are baking, there won’t be a problem!

FACT: Just a lick can make you sick! 
No one of any age should eat raw cookie dough or cake batter because it could contain germs that cause illness. Whether it’s pre-packaged or homemade, the heat from baking is required to kill germs that might be in the raw ingredients. The finished, baked, product is far safer – and tastes even better! So don’t do it! And remember, kids who eat raw cookie dough and cake batter are at greater risk of getting food poisoning than most adults are.