Topic: Food Safety

Walmart stores sell the Farm Rich Products recalled by the USDA due to possible E. Coli O121 contamination

March 30, 2013 |

Washington, D.C. – Rich Products Corporation, a Buffalo, NY firm, is recalling approximately 196,222 pounds of frozen chicken quesadilla and various other heat treated, not fully cooked frozen mini meals and snack items because they may be contaminated with E. coli O121, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced on Thursday.

These products are sold by Walmart Stores Nationwide.  While no cases resulting from ingesting the contaminated products have yet occurred in Tennessee, there have been reports from surrounding states. The USDA rates this as a Class I recall which is a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death.

The Farm Rich Products Logo

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Tennessee creates integrated Food Safety Center of Excellence

January 26, 2013 |

Enhancing Food Safety and Response to Foodborne Illness Outbreaks

Nashville, TN – The Tennessee Department of Health is partnering with the University of Tennessee to enhance food safety and improve response to outbreaks of foodborne illness in Tennessee and across the country.

The effort is funded by a $200,000 grant awarded to TDH by the Centers for Disease Control and Prevention to create a Center of Excellence. Tennessee was one of only five states to receive such funding. «Read the rest of this article»

USDA offers Outdoor Barbecuing Food Safety Tips

May 28, 2012 |

Washington, D.C. – Cooking outdoors was once only a summer activity shared with family and friends. Now more than half of Americans say they are cooking outdoors year round.

So whether the snow is blowing or the sun is shining brightly, it’s important to follow food safety guidelines to prevent harmful bacteria from multiplying and causing foodborne illness. Use these simple guidelines for grilling food safely.

A young man grills up some of the delicious food.

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The Quest for Local Food

By Karla Kean | April 28, 2012 |

Clarksville, TN – According to the Organic Consumers Association, a 1,000 acre U.S. corporate farm growing genetically engineered crops nets an average of $39.00 an acre. In contrast, a 4-acre family farm nets, on average, $1400 per acre. Small organic farms are proving to be even more profitable. Why? Because they are meeting the needs of a niche market and can charge a little more, they aren’t as reliant on oil, because they use fewer large machines, less pesticides and fertilizer. «Read the rest of this article»

Fort Campbell’s Child, Youth, and School Services offers a Nutrition Workshop and Certification Class

March 24, 2012 |

Fort Campbell, KY – We all know that healthy eating is what we should be doing but sometimes, we aren’t sure if what we think is nutritious, really is. Child, Youth, and School Services is partnering with the University of Tennessee to offer a Nutrition Workshop on April 2nd from 1:00pm until 3:00pm at the Billy Colwell Child Development Center located at 3301 Indiana Avenue.

Topics covered in this workshop will include menu planning, food safety, nutrition guidelines, basic cooking skills, and much more. «Read the rest of this article»

A Deep Fried Delicacy: The How-To on Deep Frying Turkey

November 19, 2011 |

Deep-fried turkey, a concept that started in the south, has risen in popularity nationwide. It’s a perfect twist for barbecues, block parties and holiday feasts. To get you started, we have turkey frying tips for both outdoor and indoor turkey fryers plus several deep-fried turkey recipes. For a deep frying turkey experience that is fun and produces delicious results  follow these guidelines.

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Prepare a Safe and Delicious Thanksgiving Turkey for Your Guests

November 18, 2011 |

The USDA provides food safety steps hosts can incorporate into their favorite recipes this Thanksgiving, reducing the risk of food poisoning from Salmonella and other pathogens

Washington, D.C. – It is the time of year again when celebrity chefs and cooking magazines are advocating the newest trends in cooking a turkey. Whether you use a tried-and-true recipe or a creative new method, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) wants to help you cook it safely. Once you choose a recipe, pair these steps with your cooking instructions to prepare a turkey that is both delicious and safe for your family.

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Halloween Food Safety Tips for Parents

October 21, 2011 |

Take these simple steps to help your children have a fun – and safe – Halloween

Washington, D.C. – Children shouldn’t snack while they’re out trick-or-treating.  Urge your children to wait until they get home and you have had a chance to inspect the contents of their “goody bags.” To help prevent children from snacking, give them a light meal or snack before they head out – don’t send them out on an empty stomach.

Tell children not to accept – and especially not to eat – anything that isn’t commercially wrapped. Parents of very young children should remove any choking hazards such as gum, peanuts, hard candies or small toys. «Read the rest of this article»

Food Safety a priority in Storm Aftermath

May 1, 2011 |

“When in doubt, throw it out,” says Tennessee public health official

Nashville, TN - Due to power outages experienced in storm and flood-impacted areas across the state, the Tennessee Department of Health is reminding affected residents of the importance of food safety.

To ensure public health and wellness, a senior department official is urging individuals to throw away all perishable food that may have been exposed to temperatures above 40 degrees Fahrenheit for two hours or more. «Read the rest of this article»

New Final Rule to Ensure Egg Safety, Reduce Salmonella Illnesses Goes Into Effect

July 12, 2010 |

Silver Spring, MD — The U.S. Food and Drug Administration says that as many as 79,000 illnesses and 30 deaths due to consumption of eggs contaminated with the bacterium Salmonella Enteritidis may be avoided each year with new food safety requirements for large-scale egg producers.

The new food safety requirements will become effective on July 9th, 2010, through a rule for egg producers having 50,000 or more laying hens — about 80 percent of production. Among other things, it requires them to adopt preventive measures and to use refrigeration during egg storage and transportation.

Large-scale egg producers that produce shell eggs for human consumption and that do not sell all of their eggs directly to consumers must comply with the refrigeration requirements under the rule; this includes producers whose eggs receive treatments such as pasteurization. Similarly, those who transport or hold shell eggs must also comply with the refrigeration requirements by the same effective date. «Read the rest of this article»

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