Tag Archives: beef recall

Central’s Week in Brief: September 30

Every Friday Central brings you stories from the week that you might have missed, but that are definitely worth a look. We’ll feature food news covering everything from the weird to the wonderful in the world of restaurants, schools, the military and more. It’s our way to help you go into the weekend with a little extra knowledge and maybe even a project or recipe to try out!

1.) Usually when you go to a baseball game, common beverage options are water, soda and beer. Well, it looks like there’s another beverage that’s become quite popular at ballparks–wine! Andrew Shipe of Aramark told the Houston Chronicle, “Five years ago, wine was mostly limited to the premium seats.  But these days, it’s more likely to be on the main concourse.” Read the full story here.

2.) When it comes to advertising, sometimes looking into your company’s archives may hold the key to success, or at least is a good shot! Wendy’s latest marketing campaign answers the 1984 question, “Where’s the beef?” by simply, well, answering it!  “Here it is!” they say.  To address it, Wendy’s has thrown in snippets of the now decades old commercial into new commercials for their line of “Dave’s Hot ‘N Juicy Cheeseburgers.” Check out more information on the New York Times website.

3.) In the last few weeks, a listeria outbreak from cantaloupe has claimed at least 13 lives and has infected over 70 people, according to statistics from the Center for Disease control.  Then just this week, Tyson Fresh Meats Inc. has recalled 131,000 pounds of ground beef under the suspicion it may be contaminated with E. Coli.  An ABC news article reported that so far, no one has reported being ill from the beef  and the recall was voluntary.  With two major recalls, now is a good time to review standards and procedures at your restaurant. Click here to view ABC’s article, which includes tips.

4.) Is your restaurant using social media or mobile apps? At this year’s MUFSO (Multi-Unit Foodservice Operator) conference, which was held September 25-27, NY Times Columnist David Pogue stressed the importance of using these methods of communication.  He noted many restaurants are leery of social media and apps but, “if you use it right, there are some incredible things you can do.” Read the full story here from Nation’s Restaurant News.

5.) Exciting news from Central! We’ve recently rolled out our Monthly Customer Newsletter which includes the latest from our blog, foodservice news, tips, questions, a Twitter topics and more. This month’s @CRPRestaurant Twitter topic is “What is/was your favorite school food and why?” Answer it on Twitter by using the hashtag: #crplunchfaves.  Then enter in #crplunchfaves in Twitter’s search tool to see what others are saying.  Feel free to get creative and dig deep to remember some of the neat things you ate as a kid!  Also, be sure to check out the newsletter here!


Beef recall: a refresher course in time-temperature abuse

According to our blog stats, some of our most popular search terms revolve around food safety and time-temperature abuse, so I thought in light of the current beef recall, it would be the perfect time to do a little pandering to the crowd and offer a short refresher course in time-temperature abuse and preventing food-borne illnesses like e-coli.

What is time-temperature abuse?

According to Daydots, a supplier of food safety equipment and supplies, time-temperature abuse occurs when food has remained in the temperature danger zone (41°F to 135°F) for more than four hours cumulative throughout the flow of food. The danger zone is the temperature range ideal for the rapid growth and reproduction of dangerous bacteria. Time-temperature abuse can also occur if food is not cooked, cooled, reheated or held properly.

What Are the Dangers?

According to the CDC, escherichia coli O157, or e-coli as it is commonly known, is a bacteria that lives in the intestines of animals and people. Most people get e-coli from food, such as undercooked ground beef.

E-coli causes diarrhea, fever, abdominal cramps, nausea, and vomiting. Illness may be mild or severe. Young children are more likely to have severe symptoms, including kidney failure, and death.

How can you prevent e-coli contamination?

A CDC fact sheet lists several ways to help prevent transmission of the e-coli bacteria:

  1. WASH YOUR HANDS thoroughly after using the bathroom or changing diapers and before preparing or eating food. WASH YOUR HANDS after contact with animals or their environments (at farms, petting zoos, fairs, even your own backyard)
  2. COOK meats thoroughly. Ground beef and meat that has been needle-tenderized should be cooked to a temperature of at least 160°F/70?C. It’s best to use a thermometer, as color is not a very reliable indicator of “doneness.”
  3. AVOID raw milk, unpasteurized dairy products, and unpasteurized juices (like fresh apple cider).
  4. AVOID swallowing water when swimming or playing in lakes, ponds, streams, swimming pools, and backyard “kiddie” pools.
  5. PREVENT cross contamination in food preparation areas by thoroughly washing hands, counters, cutting boards, and utensils after they touch raw meat.

Following are the proper cooking temperatures each type of meat requires to reach the safe zone:

Seafood: 145°F for 15 seconds
Steak: 145°F for 15 seconds
Pork: 145°F for 15 seconds
Beef or Pork Roast: 145°F for 4 minutes
Ground Meat: 155°F for 15 seconds
Poultry: 165°F for 15 seconds

There are also a number of tools foodservice professionals can use in the kitchen to ensure that food is properly cooked, cooled and stored properly.

  • Single-use,disposable 160°F meat thermomters are ideal for taking temperatures of hamburgers or other ground beef.
  • Another tool for measuring the interior temperature of foods is a probe dial thermometer. They are often marked at the correct product insertion depth.
  • Because non-disposable thermometers must be sanitized after each use, a handy tool provided in some kits is a sanitizing tube which doubles as a protective case for the thermometer.
  • A more advanced unit is the HACCP compliant waterproof, thermocouple cooking thermometer, which features a probe, digital temperature readout, daily task reminders and HACCP alerts for when food has fallen into temperature danger zones.

In addition to these tools, color-coded cutting boards, plastic gloves and hand-washing systems can also help prevent the spread of bacteria in the kitchen. For more information on the HACCP system of food safety visit FDA.gov, and for more food safety products visit CentralRestaurant.com