Smithfield Packaged Meats Corp., is recalling approximately 24,048 pounds of pepperoni five cheese calzones that may be contaminated with extraneous materials, specifically pieces of hard, sharp, clear plastic.

Smithfield Packaged Meats Corp. Recalls Pepperoni Five Cheese Calzone Products Due to Possible Extraneous Material Contamination

Do you like chicken enchiladas? Take a look at this cooking demo of me making a batch of both green and red chicken enchiladas. Recipe is included in the video.

Enjoy: https://youtu.be/BxukS0ottU8

New Seasons Market Recalls Ready-To-Eat Sesame Noodle Chicken Salad Products Due to Misbranding and Undeclared Allergens

Recently, a friend of mine shared a article with me. The article is about a caterer being sued for giving the guests of a wedding party food poisoning. The actual foodborne illness discussed is called Staphylococcus aureus (Staph)This is an interesting story, in that the couple are actually suing almost three years after the fact and questions remain as to where the contamination came from.

This blog post will examine the article and try and evaluate the article from a food safety standpoint.

From the story, the reception occurred two weeks after the wedding ceremony. Before the caterers arrived, during set up for the reception, a guest that was there to help set up, had brought a platter of cheese and pepperoni they had purchased from a grocery store, and was sitting on a table when the caterers arrived. The party started around 3 or 4 pm. the first bouts of illness started getting reported at around 6:30 pm.

For those that don’t know, Staphylococcus aureus (Staph) is found on the skin and i the nose of humans and animals. According to the CDC, “It usually does not cause illness in health people, but Staph has the ability to make toxins that can cause food poisoning” (CDC). The Staph bacteria can be destroyed by cooking; however, if toxins are produced, those are resistant to heat. Proper prevention is achieved by washing hands before touching foods, covering open sores with a bandage and glove (if on the hands). If a food item becomes contaminated with the Staph bacteria, cooking to proper temperatures before it has the chance to create toxins with destroy the bacteria. Allowing contaminated foods to sit out at improper temperatures after contamination will result in the Staph bacteria creating toxins that will make a person sick.

In analyzing the story (and only the story, as I have no further information to go off of), It sounds like the caterer did everything correct in ensuring that the food was delivered and stayed at temperatures conducive to food safety. The platter of cheese and meats which were noted as being out on the tables; however, could have been the cause of the illness (and this is where I am pointing the finger, based on my knowledge and expertise in food safety). The caterer was investigated for almost six months and tests on the leftover food was inconclusive as to contamination.

Unfortunately, there is not a great deal of information in the story to get an actual understanding of what occurred. For me, there are still several unanswered questions that would help narrow down the culprit of the foodborne illness.

1. The couple is suggesting the Macaroni & Cheese caused the illness. Did all the people that ate the Mac & Cheese get sick?
2. Did anyone that DID NOT eat the Mac & Cheese get sick?
3. Did all the people that got sick eat the same foods or was their a commonality that they all ate?
4. Was the cheese and pepperoni platter investigated as well?
5. Did any of the people who got sick eat from the platter as well?

One thing I will note, as a former caterer, I would have suggested that the platters and any other foods not be available while my food is being served. As you can see from this incident, it is too difficult to know where a foodborne illness originates.

Today I decided to have a little fun in the kitchen, so I made a video of my demonstrating how to properly dice an onion without crying and a little bit about roasting garlic bulbs.

It was a great deal of fun. Check it out: https://youtu.be/VqjBCrNBFwU

I hope you enjoy watching it as much as I enjoyed making it.

With the price of the products these days, guests should expect that the product they order is of a good quality and comes out the way they ask it to be made. Unfortunately, as I discuss with my students from time to time, there are three items you need to have a great restaurant: Speed, Sanitation (cleanliness), and Quality. I then tell them to pick two of those three items as it is impossible to do all three. Some of my students will disagree with me and try to argue; however, none, as of yet, have been able to show a restaurant that can perform all three effectively and consistently. Some places (Jack-in-the-box, In-N-Out) focus on Sanitation and Quality and you have to wait, so they sacrifice speed of service, while others (McDonald’s, Burger King, Taco Bell) focus on Speed of Service. You can argue amongst yourselves as to whether they focus on Quality or Sanitation as the other item.

Suffice to say, most restaurants WILL focus on the quality of their products in order to create return customers. If the product is of excellent quality, most people will overlook any other faults the establishment may have. For me, this has started to become an issue at the local Pizza Hut here in Flagstaff. Having worked in restaurants, I know what it is like to be on the receiving end of an upset customer; however, as I have learned over the years, as is stated in the title of this post, “The customer is not always right, but the customer is always the customer”.

In my classes, I teach my students about customer service, embellished with stories of how I have handled angry customers, and the occasional story of myself being the customer. During these lectures, I teach my students about the two different versions of what is known as “The curse of Ten”. This is something I feel is important and that every manager in a restaurant should know about, as it impacts the business dramatically.

The curse of ten (aka telephone). The first curse of ten is more like a game of telephone. If a person goes to a restaurant, has a bad experience (food, service, etc), and the experience is SO bad that they may never go there again, that person (based on previous research) will tell a minimum of ten of their friends. IF the experience is extremely bad, it is possible that those ten friends could also tell ten of their friends. Depending on the severity of the issue, a business could end up losing a great deal of business. This “curse of ten” was established well before the invention of social media, which snowballs the way people perceive food establishments. This is evidenced by the recent incident at the Red Hen restaurant that asked Ms. Sarah Sanders to leave the establishment, and the resulting negativity has impacted other restaurants that happened to be named “the Red Hen” even though they had no affiliation with the original location. People are quoted as saying “You have the same name, you must be related”. This also holds true for franchise establishments, where the Starbucks in Pennsylvania called the police on some African American patrons, and Starbucks locations in other states were being hounded and punished as if the incident happened in their location.

The second “Curse of ten” is one that all Managers should learn and understand, as it says a lot more about what may be going on in the establishment than they may realize. This curse of ten states that for every one (1) person that takes the time to complain about an issue, there are ten (10) more guests that had the same issue but decided to leave and never come back.  Now, this is not saying that EVERY customer that complains is part of this curse of ten, as there are unscrupulous people out there trying to get a free meal. It does mean that every complaint needs to be taken seriously, until it is determined otherwise.

Last night I was having discussions with a couple restaurant owner friends of mine along with some other friends. The topic turned to dealing with angry customers. My philosophy has always be to let them have their say, apologize if appropriate (and appropriately), try to make it up to the guest. One of the restaurant owners stated that they had a guest call and start yelling about how the food was the nastiest garbage they ever had, it made them sick within an hour and a half, and they just went on and on, then stated they wanted a free meal. Most people, if they know they got sick from eating a specific restaurant, would not call that restaurant and demand another meal from them. I know I wouldn’t, and I hope that a lot of my readers feel the same way. This of course was a person trying to get a free meal and not a legitimate complaint. So how does a person know what is a legitimate complaint and what is not. Well, it takes time to learn the difference, and honestly, there are still times when I have gotten taken advantage of when I was a manager. For example, when I managed Burger King in Las Vegas, I was working breakfast at my store and a person called and said they spoke with a specific manager and was told they would get a replacement breakfast because the hash browns the day before were too salty. Well, the manager they spoke with did work the day before, so I went ahead and honored what they said, and didn’t think any more of it. That afternoon, I was asked if I could help at another restaurant for some reason I can’t remember why, but that afternoon, the same person came in and used the same excuse (but for lunch) at that restaurant. Come to find out, they had been using the same excuse at several local Burger King locations and had been getting free meals for several weeks before they were caught.

So why am I discussing this on my blog? Well, I personally, have had an ongoing issue with the local pizza hut here in Flagstaff for the past month, and I cannot seem to get them to understand customer service. it started on June 13th, when I ordered some two large pizzas, 16 boneless wings, and cheese sticks through the online ordering system which I have used in the past. I had asked for the pizzas NOT to be cut because every time I ask for 12 slices they would cut it into 16 slices. The pizzas were made correctly; however, they started to cut one of the pizzas, so there was a cut halfway through, not a big deal in my book. The wings and cheese sticks on the other hand were incorrect. The deliver driver took them back, brought the correct wings and said the lack of cheese was how the cheese sticks come. I was upset and complained.

I should have realized that customer service for Pizza Hut was going down hill when I received in the mail, a letter of apology on letterhead designed with free pizza coupons as part of the letterhead. For a company to actually spend money on designing letterhead paper with free pizza coupons on them, says a lot about the customer service.

With the coupons in hand, I walked to the local pizza hut (about a mile from my house) and placed my order with a manager. I ordered the exact same as before, two large thin & crispy super supreme pizzas with extra cheese and jalapenos, 16 boneless wings, and the double order of cheese sticks. This time, I asked for extra extra cheese on the cheese sticks to make sure they were cheesy. Unfortunately, and for some unknown reason, the computer system would not allow them to add extra cheese to the double order of cheese sticks, but it would let them add it to a single order of cheese sticks. So the manager rang up to single orders and added extra extra cheese to them. I complained about the price difference and the manager was unmoved and only said that it is the only way the computer will let her do it. For those that don’t know, the double order of cheese sticks is $1.59 less that two single orders, so I was being over charged for wanting extra cheese on my cheese sticks. I went ahead and paid for the order, she applied the coupons, and since I was walking, asked for the order to be delivered later that day.

Later that day, the driver delivered my order, showed me that the cheese sticks had lots of cheese on them, and drove off. I opened the pizzas, they were not cut, as I had asked, but one of the pizzas was wrong. Instead of a super supreme in was just a regular supreme. I took pictures of the pizzas, then called the restaurant and asked to speak with a manger. I was told the manager was busy and if I could leave my name and number they would call me right back. I left my name, number, receipt order number, total paid, and what was wrong with my order. I was told the manager would call me back shortly. This all happened on Friday, June 29th. By Monday, July 2nd, I sent a message through the pizza hut website complaining about my order and the lack of attention by anyone in management. On Thursday, July 5th, I received a call from the district manager for the store here in Flagstaff.

The district manager appeared to be a nice gentleman, apologized for the mistakes and for no one contacting me (apparently the manager had a death in the family and had left to deal with that, of which I was very understanding). He asked that I give Pizza Hut another chance and offered me a $25 discount on my next order. He advised me to speak with the general manager (she would be returning the next day) and that she would make sure I get what I order. I thanked the district manager and decided I would give it another try.

On Friday, July 6th, I walked to the local store, but the dining room was closed due to a water pipe break. I went back on Thursday, July 12th, but the dining room was still closed; however, they were still doing delivery and carry-out. I questioned how they can do carry-out with a locked door, but I left and went home. Yesterday, I decided to give the store a call and speak with the manager and use my discount before I move away from Flagstaff at the end of the month. I called around 2:30 pm, so it was between lunch and dinner. Spoke with the manager, told her the issues I was having from the last several orders, how the district manager called and discussed my issues, etc. She took the time to make sure she understand what I wanted in my order, made sure to discuss it with her cook before I paid for my meal and my credit card was charged. I was finally going to get a delivery of food and it was going to be correct.

Then the order arrived.

Honestly, my pizza order is not that difficult. At least this time the driver showed me the pizzas before he left. He showed me the first one, looks good. He then went to hand me the second pizza and I went to open it. I’m looking at the pizza and something doesn’t look correct. I ask “where are the jalapenos?”. The driver looks and says he doesn’t see any. I get the receipt and it shows jalapenos. I then reopen the first pizza and it does have jalapenos.

At this point I am at a loss for words. The general manager takes the order and assures me that the order will be correct and I get an incorrect pizza. The driver takes the pizza back with him and says he will return with a correct pizza shortly, which he does bring a correct pizza. I then look at the receipt and try to figure out how she entered everything into the computer and I see that instead of being charged for extra extra cheese on the cheese sticks, I an charged for extra x4 for the cheese. She charged me $15.59 for the cheese sticks, which is actually more than what I paid last time when they rang in two single orders ($15.18). So last time it was $2 for the extra cheese, this time it was $4 for the extra cheese.

I then waited a few hours to see if the manager was going to call and apologize for the error or anything, and I received no such communication. Having spoken with the district manager previously, I sent him a text message letting him know that I spoke with the manager as he suggested but it didn’t help. He apparently didn’t save my number in his cell phone because his response was “who is this”. After explaining who I was and how he contacted me to try and make up for the errors, I apologized for contacting him directly, but thought he would like to know the results of his suggestion. As of the writing of this post, I have not heard from anyone else at Pizza Hut. Good thing I am moving from the area. This pizza hut cannot seem to get an order correct. I questioned whether this was impacting the food cost and the reason why the pizzas have become so expensive. Only time will tell if they survive for much longer here in Flagstaff.

The Beautiful Pig, Inc. Recalls Ready-To-Eat And Raw Pork And Beef Products Produced Without The Benefit Of Inspection And Shipped Under U.S. Retention

FDA Advises Consumers to Avoid Potentially Contaminated Fresh Crab Meat Imported from Venezuela due to Vibrio parahaemolyticus

July 13, 2018

The U.S. Food and Drug Administration, along with the Centers for Disease Control and Prevention (CDC) and state and local partners, are investigating a multi-state outbreak of Vibrio parahaemolyticus illnesses that are linked to fresh, crab meat.

What is the Problem and What is being Done About It?

The U.S. Food and Drug Administration is working with federal, state, and local officials regarding a Vibrio parahaemolyticus outbreak linked to fresh crab meat from Venezuela. At this time, the FDA is advising consumers to avoid eating fresh crab meat from Venezuela, as it may be contaminated with Vibrio parahaemolyticus. Consumers are advised to ask where their crab meat is from, if dining out at a restaurant or in grocery stores. This product is commonly found in plastic tubs and may be labeled as “pre-cooked.” As this is an ongoing investigation, the FDA will share additional updates as soon as information becomes available. The FDA and the states are conducting an investigation to determine the source of contaminated fresh crab meat and ensure it is removed from the food supply. Retailers should not serve or sell fresh crab meat imported from Venezuela.

As of July 12, 2018, there are 12 cases of Vibrio parahaemolyticus. The states reporting cases associated with this outbreak include  Maryland (8), Louisiana (2), Pennsylvania (1), and the District of Columbia (1). Four of these cases are confirmed matches to the outbreak strain by Pulsed Field Gel Electrophoresis (PFGE), which is a type of DNA fingerprinting. All four of these confirmed cases are in Maryland. Four people (33%) have been hospitalized. Illnesses started on dates ranging from April 1, 2018 to July 3, 2018.

Food contaminated with Vibrio parahaemolyticus may look, smell, and taste normal.

What are the Symptoms of Vibrio parahaemolyticus?

Most people infected with Vibrio parahaemolyticus develop diarrhea, vomiting, abdominal cramps, nausea, fever and stomach pain. Diarrhea tends to be watery and occasionally bloody.

How Soon After Exposure do Symptoms Appear?

Most people infected with Vibrio parahaemolyticus develop symptoms after approximately 24 hours, but timing can vary.

Who is at Risk?

Anyone who consumes raw or undercooked shellfish is at risk of contracting Vibrio parahaemolyticus; however, the product under current investigation is a fresh, pre-cooked product that may be served chilled or lightly re-heated in various dishes. Children younger than five, the elderly, and those people with weakened immune systems are more likely to have severe infections.

What Do Restaurants and Retailers Need To Do?

Restaurants and retailers should not serve or sell imported fresh crab meat from Venezuela. Restaurants and retailers should dispose of fresh crab meat from Venezuela, including cooked crab meat, by throwing it in the garbage or returning to their distributor for destruction.

Restaurants and retailers should also be aware that the fresh crab meat may be a source of pathogens and should control the potential for cross–contamination of food processing equipment and the food processing environment. They should follow the steps below:

• Wash hands with warm water and soap following the cleaning and sanitation process.
• Retailers, restaurants, and other food service operators who have processed and packaged any potentially contaminated products need to be concerned about cross contamination of cutting surfaces and utensils through contact with the potentially contaminated products.
• Retailers that have sold bulk product should clean and sanitize the containers used to hold the product.
• Regular frequent cleaning and sanitizing of food contact surfaces and utensils used in food preparation may help to minimize the likelihood of cross–contamination.

What Do Consumers Need To Do?

People should not eat any fresh crab meat from Venezuela. Consumers should check the label on the crab meat that was purchased at the retail level or verify in restaurants to ensure that it is not imported from Venezuela.  If a consumer purchased fresh crab imported from Venezuela, he or she should throw the product in the garbage.

The FDA advises that consumers should ask where their crab meat is from, if dining out at a restaurant or in grocery stores. If the origin of the crab meat is unknown, the FDA recommends not eating it. This imported crab meat is commonly found in plastic tubs.

People who think they might have become ill from eating possibly contaminated crab meat should talk to their health care providers.

Consumers should always practice safe food handling and preparation measures. Wash hands, utensils, and surfaces with hot, soapy water before and after handling food.

For food preparation surfaces and food cutting utensils that may have come in contact with potentially contaminated crab meat, it is very important that consumers thoroughly clean these areas and items.

For general food safety advice regarding fish and shellfish, here are some steps you can take to prevent Vibrio:

• When ordering shellfish in restaurants, ask that they be fully cooked unless they have been treated with a method to reduce Vibrio (such as pressure treatment).
• Keep raw foods from touching cooked foods and surfaces used for cooking and eating.

Who Should be Contacted?

People who think they might have become ill from eating possibly contaminated crabmeat should talk to their health care providers. Contact your healthcare provider if you have diarrhea that lasts for more than 3 days, or is accompanied by high fever, blood in the stool, or so much vomiting that you cannot keep liquids down and you pass very little urine.

The FDA encourages consumers with questions about food safety to call 1-888-SAFEFOOD or consult the fda.gov

website: http://www.fda.gov

Additional Information

• CDC Vibrio Species
• CDC outbreak webpage