Category Archives: food handler

USA – Norovirus Outbreak Associated with Dave and Buster’s in Auburn, WA

Food Poisoning Bulletin norovirus-1080x655

norovirus outbreak associated with Dave and Buster’s restaurant at 1101 Outlet Collection Way SW, Suite 1057, in Auburn, Washington has sickened at least 12 people, according to King County Public Health. Since April 5, 2019, five people from a single party reported illnesses after eating at that facility on March 31, 2019.

Research – Microbial risks in food franchise: A step forward in establishing ideal cleaning and disinfection practices in SSOPs

Wiley Online


Microbial contamination in coffee specialty franchises using uniform processing procedures in Korea was examined. Cleaning or disinfection practices for sanitation standard operating procedures (SSOPs) are proposed. For each processing step, food materials and associated processing environments were tested for heterotrophic bacteria (HB), Escherichia coli, coliform, and Staphylococcus aureus. Existing SSOP cleaning or disinfection practices were also evaluated. Ice‐making procedures revealed coliform and HB contamination in all coffee houses, with high HB contamination on several supplementary food materials and associated food utensils. Microbial loads in food materials or final products were high on structures and materials that are difficult to clean and disinfect. Staphylococcus species contaminated food machinery and utensils directly contacted by food handlers. Based on our analysis of cleaning and disinfection practices in each franchise’s SSOPs, current practices should be complemented to ensure food safety. Our results provide a foundation for developing sanitation standards optimized for coffee specialty franchises.

Practical applications

Franchise brands operating collectively require well‐established sanitation practices such as sanitation standard operating procedures (SSOPs) to ensure food safety and quality. Microbiological studies were performed to evaluate coffee processing procedures and environments at specialty franchise brands. Hygiene practices in SSOPs were simultaneously evaluated to examine cleaning and disinfection procedures. In several processing procedures and associated processing environments, coliform and Staphylococcus aureus were detected on food handlers’ hands, gloves, and hand‐accessible areas of food utensils or machinery simultaneously. Coliforms were also detected in edible ice cubes and on related utensils or machinery for ice production or storage (ice‐making machine, ice‐bin). Heterotrophic bacteria (HB) were detected at high densities in sugar syrup (under‐using) and edible ice (during production and storage). Particularly, HB concentrations increased during processing. Thus, microbial contamination is increased by various factors during processing, particularly inappropriate cleaning or disinfection of utensils or machinery. Evaluation of cleaning and disinfection practices for each franchise’s SSOPs revealed that the cleaning and disinfection practices for machinery or utensils accessible to worker’s hands must be supplemented. Establishments serving a wide variety of coffee beverages may require complex and different processing procedures. Because utensils and machinery affecting the microbial load of the final product can vary, the areas and targets of cleaning and disinfection should be expanded. Second, the structure or material characteristics of food utensils or machinery that are difficult to clean and disinfect can lead to microbial growth. Cleaning or disinfection of food utensils or machinery should be considered in SSOPs. Purchasing management (as a major category of SSOPs for food safety) should be expanded to utensils or machinery in addition to food materials. Furthermore, cleaning and disinfection targets aimed at under‐used utensils or facilities must be established in SSOPs.

Research – Safety in the Refrigerator

Food Poisoning News

Keeping your refrigerator clean will minimize the opportunity of harmful microorganisms making you sick.

By refrigerating foods, the goal is not to kill the bacteria, but create an environment where foodborne illnesses causing microorganisms cannot grow quickly. Between the temperatures of 40° F – 140° F is the “danger zone,” for many bacteria like Salmonella Enteritidis and Escherichia coli O157:H7 grow best in this range of temperatures. Keeping food below 40°F helps reduce microbial growth, but your food still can become contaminated.

Ghana – Vegetable sauce cause of food poisoning at Archbishop Porters SHS: official

About 60 students of the school were rushed to the Holy Child Hospital after complaining of stomach pains whiles some had diarrhea.

Medical Superintendent of the hospital, Sylvester Fameye, said 15 students had to be admitted due to their condition while others were treated and discharged.

On the cause of the food poison, Famye said the students bought and ate a refrigerated vegetable sauce.

“From the history we took, they bought vegetable sauce that was stored in a refrigerator by one seller in the school,” the medical superintendent said.

Singapore- Food poisoning cases jump to 238 as Plan Student Care Centre and 5 more PCF Sparkletots centres hit

Asia One

SINGAPORE – Children and staff at five more PCF Sparkletots pre-schools have reported symptoms of food poisoning, bringing the total number of cases to 222 as of 4pm on Thursday (March 28).

The 12 PCF pre-schools and Plan Student Care Centre were all served by Kate’s Catering, which has been suspended.

Of those affected, 14 remain in hospital but are in stable condition, while 11 have been discharged.

Food handlers were sent for stool screening, and food and environmental samples were taken for testing as part of the investigations.

When contacted by ST, a spokesman for Kate’s Catering said it was working with the respective authorities.

In its update on Friday (March 29), MOH said that food poisoning or food-borne illness often causes vomiting and diarrhoea which may lead to dehydration, especially in young children and the elderly.

USA – Potential Hepatitis A Exposure from McDonalds Restaurant Worker

Food Poison Journal

The Georgia Department of Public Health Northwest Health District officials have confirmed a case of hepatitis A in a food handler at McDonald’s, 106 LaFayette Road, Chickamauga, GA. An investigation found that this employee worked at the restaurant while infectious, from March 4 through March 17. While it is relatively rare for restaurant patrons to become infected with hepatitis A virus due to an infected food handler, “there might be some risk to the public,” says District Health Director Dr. Unini Odama, “and therefore we are doing everything necessary to protect the public and anyone that might have been inadvertently exposed to the hepatitis A virus.”

USA – Hepatitis A In Food Handler At Frisch’s Restaurant in Ohio

Food Poisoning Bulletin

A case of hepatitis A has been identified in a Frisch’s employee who worked in two of the restaurant’s locations: at 1228 Scioto Street in Urbana, Ohio, and at 1830 Bechtle Avenue in Springfield, Ohio. The Champaign Health District and the Clark County Combined Health District are working to vaccinate all restaurant employees.