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Food Safety News
Cookie Dough Producer on Notice From FDA for Listeria Issues
Thomas and Nancy Lundeen may never look at Groundhog's Day the same again. They've got until then to respond to an FDA warning letter about Listeria in their cookie dough and production plant - give or take a day depending on how long it took an overnight service to deliver the letter.
Any produce that is eaten raw or only lightly cooked carries with it a risk of foodborne illness. Sprouts especially seem to be vulnerable because they need warmth and humidity to sprout, which is exactly what bacteria like salmonella and E. coli need to grow. With enough time in the temperature "danger zone" - 40 degrees to 140 degrees Fahrenheit - that the seeds need to sprout, they can become a petri dish of bacteria.
ServSafe® Food Protection Manager Certification Class can be instructed and proctored right at your school! We are here for your students as well as for your food service staff!
