As students, parents and caretakers adjust to a physical return to classrooms this fall, the U. S. Department of Agriculture (USDA) reminds families to follow food safety practices to prevent foodborne illness when it comes to preparing frozen foods.
After a year of virtual learning, households
Continue Reading Parents can make frozen food lessons fun for their children, increasing food safety
A former Pasco, WA, vegetable processing plant shut down last year after a deadly Listeria outbreak is reopening under new ownership and a new name.
The plant was owned by CRF Frozen Foods and is set to reopen as a new joint venture between J.R. Simplot and CRF’s parent company,
Continue Reading Frozen vegetable plant reopening 2 years after deadly outbreak
UPDATED CONTENT: National Frozen Foods Corp. responded late Friday evening to requests for comment from Food Safety News, providing a recall notice for frozen peas and mixed vegetables it packages under 13 brands. The recall came after company testing “revealed that the finished products may potentially be contaminated” with
Continue Reading UPDATE: Producer, others recall frozen vegetables for Listeria
Ripples of recalls continue to come from food manufacturers and retailers for products that may be contaminated with Listeria monocytogenes from frozen vegetables and fruits that have been linked to an outbreak that started in 2013 and is ongoing. 
Late Thursday Pita Pal Foods LP of Houston recalled several
Continue Reading Pita Pal recalls salads with corn linked to Listeria outbreak
Canadian officials have linked an ongoing Hepatitis A outbreak to a frozen organic fruit blend of berries and cherries sold exclusively at Costco stores. 
Nature’s Touch is recalling its “Organic Berry Cherry Blend” because of the outbreak. Canadian health officials are particularly concerned that consumers may have the product, which
Continue Reading Hepatitis outbreak linked to frozen organic fruit sold at Costco
A critical element of food safety is maintaining proper temperatures from the field to the fork. In practical terms, this means keeping produce cold enough to inhibit pathogen growth or spoilage from the time it leaves the farm or orchard until it’s in the customer’s possession. 
It also means cooking
Continue Reading Temperature Control: A Critical Food Safety Element
