New Food Safety Infosheet: Two botulism illnesses linked to temperature-abused soup

18.jul.11
bites
Benjamin Chapman


The newest food safety infosheet, a graphical one-page food safety-related story directed at food businesses, is now available at www.foodsafetyinfosheets.com
Food Safety Infosheet Highlights:
- since these soups were not processed to kill Clostridium botulinum spores, the only control measure for botulism was keeping the product refrigerated
- if you sell foods that require refrigeration for safety, clearly and repeatedly communicate this to your customers
- know which of your foods have to be refrigerated; check labels of incoming ingredients and follow instructions
Food safety infosheets are created weekly and are posted in restaurants, retail stores, on farms and used in training throughout the world. If you have any infosheet topic requests, or hotos, please contact Ben Chapman at benjamin_chapman@ncsu.edu.
You can follow food safety infosheets stories and barfblog on twitter @benjaminchapman  and @barfblog



Info Sheets from Ben Chapman are also posted at www.traincan.com under the “FREE POSTERS BUTTON”.