Joanne Serrieh of Alarabiya reports a five-year-old child is dead and 700 other people have been hospitalized in Jordan with mass food poisoning after eating shawarma at a restaurant in the town of Ain al-Basha, north of the capital Amman, the Ministry of Health announced on Wednesday.
Investigations revealed that the meat and chicken shawarma had been prepared without using a refrigeration unit in an “unhealthy environment and without adhering to the health requirements and the minimum levels of general safety,” the official Jordan News Agency reported citing a ministry press release.
Laboratory tests also found that bacteria in meat and poultry products at the restaurant, according to the ministry’s statement.
The restaurant was immediately shut down following investigations and the restaurant owner is in police custody, AFP reported citing local media.
Blog TO reports Pizza Hut Canada has confirmed they have dealt with the situation of unsanitary food practices at a specific restaurant location in Scarborough.
A customer at the pizza chain witnessed an employee refilling a tray of cheese in an unsanitary way and happened to capture the act on video.
Facebook user Corina Somers was at the Pizza Hut in Parkway mall on Ellesmere Road in Scarborough weeks ago, and noticed an employee refilling the cheese container without gloves on.
She posted the video on Facebook with the caption, “Pizza Hut Parkway mall on Victoria Park and Ellesmere. Share The sh*t out of it so people are aware of it.”
“She has the container right on the floor and dumping the cheese and touching the bag and then touching the cheese with her hand,” Somers wrote in the comments of her video. “The containers shouldn’t be on the floor, (they) should be on the counter.”
Her video has since been flooded with comments and has nearly 700 shares and Somers wrote in the comments that she reported the incident and also spoke to a public health inspector.
An award-winning Fishguard restaurant and its two directors have been ordered to pay more than £15,200 for food safety offences, with one of them prohibited from operating a food business.
Both directors of JT3 Restaurant in Fishguard, Daniel Wynne Jones and Lois Thomas, along with their company Me‘n’u1 Ltd, pleaded guilty to all offences at Haverfordwest Magistrates Court on Friday, 3 July.
They were fined a total of £10,700 with more than £4,500 costs, and Daniel Wynne Jones was also banned from operating a food business.
In a prosecution brought by Pembrokeshire County Council, the court heard that the premises was issued a Food Hygiene Rating of 0 following an inspection in March 2019 by an officer from the authority’s Public Protection Division.
During the inspection the officer found the basement kitchen to be in a poor state of cleanliness and repair, with no disinfecting cleaning products or soap available, an inadequate water supply and flies present. There was no evidence of any food safety management system in use and the business scored a 0 food hygiene rating.
Two revisits were made to check for improvements, which were made, but the business failed to display their food hygiene rating sticker and had to be supplied with a new one, along with a warning.
Subsequent visits saw the sticker being hidden behind doors and then behind an umbrella hanging from a hook above it. A fixed penalty fine for the offence of failing to display the sticker went unpaid.
On 13 December 2019 another inspection was carried out at the restaurant. On arrival officers were told that the business was closed, but once in the kitchen, they found that a substantial amount of food preparation was going on and were dismayed to find that conditions had deteriorated again, including the ongoing poor structural condition and complete lack of any implemented food safety controls in relation to the safe production of food. Again, the business scored a 0 Food Hygiene rating.
By 19 December the situation had worsened to the point that two visits had to be made that day and a Remedial Action Notice served to prevent the manufacture of chicken liver parfait and duck. Improvement notices were also served to try to address the level of training and ensure that food safety procedures were introduced and sustained.
Unfortunately these improvement notices were not complied with and the food hygiene rating sticker remained deliberately hidden.
As well as the fine, costs of £4571.11 were awarded to the county council, with victim surcharges of £240.
And, on the 50th anniversary of Workingman’s Dead, one of my favorite albums, enjoy.
Despite the coronavirus pandemic, restaurants are, according to Jeff Weinsier of Local 10 news, still operating for take-out and delivery, and inspectors are out in full force.
Local 10 News’ Jeff Weinsier looked into the numbers and found that over 1,000 inspections have been made in Miami-Dade, Broward, Monroe and Palm Beach Counties during the month of April.
Sonny’s Famous Steak Hogies in Hollywood has been a staple in the community for over 60 years. Its dining room has become a storage area, but customers are keeping them extremely busy with take-out and delivery orders.
John Nigro of Sonny’s makes every one of his employees sign a copy of the restaurant’s rules, to ensure everything remains sanitary and follows the proper health guidelines. He knows a health inspector could pop in at any moment.
The good news is that no kitchens have been ordered shut over the past two weeks.
Food safety culture may establish the right environment for adequate food handling and management, reducing violations of food safety regulation, especially those related to foodborne disease outbreaks.
This study aimed to evaluate differences among elements of food safety culture in food services at low or high-risk for foodborne diseases. This study was conducted with 63 managers and 333 food handlers from 32 food services located in the metropolitan region of Campinas, State of São Paulo, Brazil. The following elements of food safety culture (considering the technical-managerial and human routes) were evaluated: management systems, style, and process; leadership; organizational commitment; food safety climate (communication; self-commitment; management and coworker support; environment support; risk judgment; normative beliefs and work pressure); and risk perceptions. In the technical-managerial route, restaurants were categorized as low- or high foodborne disease risk restaurants.
For the evaluation of food safety management systems, a validated checklist was used. In the human route, food safety climate analysis was performed by evaluating five elements applied exclusively to food handlers. High-risk restaurants presented a higher percentage of violation in most aspects related to food safety regulation and physical structure. Leadership and knowledge of low-risk restaurants’ managers presented a higher level when compared to high-risk restaurants’ managers, showing that in the first group managers acted as mediators of safe practices. Food handlers from low-risk restaurants presented higher scores in food safety knowledge, organizational commitment, and food safety climate when compared to food handlers from high-risk restaurants. In restaurants with lower risk for foodborne diseases, the elements of food safety culture were better evaluated, indicating fewer violations of food safety regulation. In these restaurants, a consistent food safety climate was perceived within the technical-managerial route.
This result shows that fewer violations of food safety legislation, especially those involving high-risk foodborne disease, were a positive outcome of an improved FS-culture. In this sense, it is possible to improve food safety by applying, evolving and maturing the concepts of FS-culture in restaurants in Brazil.
Food safety culture in food services with different degrees of risk for foodborne diseases in Brazil
Evacuees from quake-hit Cotabato, Philippines, were rushed to the hospital in November (can you tell I’m still playing catch up with what I find interesting as my 8 broken ribs and broken collarbone heal) due to suspected food poisoning from donated packed meals.
Acting Vice Governor Shirlyn Macasarte said 30 evacuees were brought to hospitals after vomiting and experiencing diarrhea. The evacuees from Malabuan and Patulangon evacuation centers in Barangay Malasila in Makilala ate packed foods given to them.
Bienvenida Lagumbay, 71, said she vomited and experienced diarrhea after eating rice with dried fish and pork wrapped in banana leaf. She said four other people in the evacuation center ate the food and all of them experienced vomiting and diarrhea.
Distribution of hot meals or packed foods to quake-affected residents is now prohibited after the incident. Macasarte said despite their order to ban donated hot meals in evacuation centers to avoid food poisoning, the public can still help in other ways.
Macasarte said she instructed her staff to check on the patients’ conditions, including the hospital bills of those admitted in private hospitals.