{"id":18284,"date":"2020-03-02T06:46:42","date_gmt":"2020-03-02T12:46:42","guid":{"rendered":"http:\/\/foodsafetytrainingcertification.com\/?p=18284"},"modified":"2020-03-06T17:24:01","modified_gmt":"2020-03-06T23:24:01","slug":"national-sandwich-month-food-safety","status":"publish","type":"post","link":"http:\/\/foodsafetytrainingcertification.com\/food-safety-news\/national-sandwich-month-food-safety\/","title":{"rendered":"Food Safety for Sandwiches"},"content":{"rendered":"<p>Sandwiches are potentially high risk food items. Sandwiches can contain raw or fresh ingredients (e.g., vegetables) &#8211; that if not washed can harbor dangerous bacteria like E. coli.<\/p>\n<p>Sandwiches can also have cold cuts or deli meats &#8211; which can harbor a bacteria called\u00a0<em>Listeria monocytogenes<\/em>. Pregnant women, the elderly, young children, and people with weakened immune systems are at a greater risk of getting a serious infection from <em>Listeria<\/em>.<\/p>\n<p>Follow basic food safety principles when preparing and handling sandwiches. Likewise, during warmer months bacteria multiply faster \u2013 so preparing food is more challenging.<\/p>\n<p>Use the hashtags #sandwich or #NationalSandwichMonth on social media to post a picture of your favorite sandwich or find deals!<\/p>\n<div style=\"clear: both;\"><\/div>\n<figure class=\"wp-caption alignleft\"  style=\"max-width: 1024px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-18587 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/sandwich_food_safety_illness.jpg\" alt=\"sandwich_food_safety_illness\" width=\"1024\" height=\"683\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/sandwich_food_safety_illness.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/sandwich_food_safety_illness-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/sandwich_food_safety_illness-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/sandwich_food_safety_illness-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/sandwich_food_safety_illness-696x464.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\">Image Source: Shutterstock<\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Ready to Eat (RTE) Foods<\/h3>\n<p>Cold cuts, or deli meats, belong in a class of foods called Ready to Eat (RTE) foods.<\/p>\n<p>Foods that have been prepared to so they can be consumed as is, without any additional cooking, are ready to eat foods.<\/p>\n<p>Ready to eat foods are prepared and processed to specific guidelines to ensure that there is no contamination or chance of bacteria forming and need to be stored at 40\u00b0F or lower to them keep for safe consumption.<\/p>\n<p>Some examples of ready-to-eat foods include:<\/p>\n<ul>\n<li>Soft cheeses such as brie, feta, ricotta, blue-veined, and Mexican-style soft cheeses such as queso fresco (unless they are made with pasteurized milk)<\/li>\n<li>Soft-serve ice cream<\/li>\n<li>Hot dogs, luncheon meats, cold cuts<\/li>\n<li>P\u00e2t\u00e9s\/meat spreads \u2013 unless canned<\/li>\n<li>Precooked chicken and other meats<\/li>\n<li>Refrigerated smoked seafood products<\/li>\n<li>Deli-type salads such as coleslaw, potato, macaroni, tuna, etc.<\/li>\n<li>Pre-packed raw vegetables and mixed raw vegetable salad<\/li>\n<li>Pre-cut fresh fruits and fruit salads<\/li>\n<\/ul>\n<div style=\"clear: both;\"><\/div>\n<figure class=\"wp-caption alignleft\"  style=\"max-width: 1024px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-18584 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/sandwich_safety_food_illness_001_shutterstock_3137367.jpg\" alt=\"sandwich_safety_food_illness\" width=\"1024\" height=\"683\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/sandwich_safety_food_illness_001_shutterstock_3137367.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/sandwich_safety_food_illness_001_shutterstock_3137367-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/sandwich_safety_food_illness_001_shutterstock_3137367-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/sandwich_safety_food_illness_001_shutterstock_3137367-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/sandwich_safety_food_illness_001_shutterstock_3137367-696x464.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\">Image Source: Shutterstock<\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Dangers of Listeriosis<\/h3>\n<p>Sandwiches can contain deli or luncheon meats which can contain a dangerous bacteria called <em>Listeria<\/em>. Even when refrigerated, the <em>Listeria<\/em> in contaminated deli meats can multiply and grow.<\/p>\n<p><em>Listeria monocytogenes<\/em> is the species of pathogenic bacteria that causes the infection listeriosis. The bacteria can contaminate foods and cause a mild gastrointestinal illness (gastroenteritis) or a severe illness.<\/p>\n<p>The <a href=\"https:\/\/www.cdc.gov\/listeria\/index.html\" target=\"_blank\" rel=\"noopener noreferrer\" rel=\"nofollow\" >CDC estimates<\/a> that <em>Listeria<\/em> is the third leading cause of death from foodborne illness in the U.S. An estimated 1,600 people get sick from <em>Listeria <\/em>each year, and about 260 die.<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<div class=\"help-box\">\r\n<div class=\"help-title\"><img loading=\"lazy\" decoding=\"async\" style=\"margin-right: 8px;\" src=\"http:\/\/foodsafetytrainingcertification.com\/index_files\/food_safety_training_banner_icon.png\" alt=\"Food Safety Training\" width=\"39\" height=\"39\" align=\"absmiddle\" \/> Food Safety & Allergy Training - 10% OFF SALE<\/div>\r\n<div class=\"help-link\"><a class=\"help-button\" title=\"Food Safety Training\" href=\"http:\/\/foodsafetytrainingcertification.com\/food-safety-training-types\/\">More\/Enroll<\/a><\/div>\r\n<div style=\"clear: both;\"><\/div>\r\n<div style=\"margin: 0px 0px 0px 10px; font-weight: normal; font-size: 14px;\">\r\n<ul>\r\n<li>Learn about proper hygiene, cross contamination, cold and hot food safety, foodborne pathogens, and best practices to prevent foodborne illness.<\/li>\r\n<li>Food Manager Training & ANSI Certification - $99.00<\/li>\r\n<li>Food Handler Training - only $7.00!<\/li>\r\n<li>HACCP Training: 16hr\/4hr\/1hr<\/li>\r\n<li>Food Allergy Training - $15.00<\/li>\r\n<li>Enter Promo \"train10off\" at Checkout<\/li>\r\n<\/ul>\r\n<\/div>\r\n<\/div>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<p>Listeriosis can cause a variety of symptoms, depending on the person and the part of the body affected. <em>Listeria<\/em> can cause fever and diarrhea similar to other foodborne germs, but this type of <em>Listeria<\/em> infection is rarely diagnosed.<\/p>\n<ul>\n<li><strong>Symptoms &#8211; Pregnant Women<\/strong>: Pregnant women typically experience only fever and other flu-like symptoms, such as fatigue and muscle aches. However, infections during pregnancy can lead to miscarriage, stillbirth, premature delivery, or life-threatening infection of the newborn. Reference: <a href=\"https:\/\/americanpregnancy.org\/pregnancy-complications\/listeria\/\" target=\"_blank\" rel=\"noopener noreferrer\" rel=\"nofollow\" >American Pregnancy Association<\/a><\/li>\n<li><strong>Symptoms &#8211; Others<\/strong>: Symptoms can include headache, stiff neck, confusion, loss of balance, and convulsions in addition to fever and muscle aches.<\/li>\n<\/ul>\n<p>Pregnant women, the elderly, young children, and people with weakened immune systems are at greater risk of getting listeriosis if they eat cold cuts without heating them first. The CDC advises that those over 50 years of age \u2013 to reheat cold cuts to 165\u00b0F.<\/p>\n<div style=\"clear: both;\"><\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-16962\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/10\/vulnerable_at_risk_groups_food_illness_safety.jpg\" alt=\"\" width=\"922\" height=\"300\" \/><\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Bacteria Danger Zone<\/h3>\n<p>The bacteria &#8220;Danger Zone&#8221; is the temperature range between 40\u00b0F and 140\u00b0F in which bacteria that cause foodborne illness can begin to multiply. At temperatures of\u00a0 90\u00b0F and above, they multiply even more rapidly.<\/p>\n<p>Perishable food includes meat, poultry and eggs &#8211; and must be kept cold. Without proper time and temperature control, pathogens may grow and multiply and cause food poisoning.<\/p>\n<div style=\"clear: both;\"><\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-16507\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/05\/food-safety-danger-zone_large.png\" alt=\"\" width=\"1065\" height=\"538\" \/><\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Two Hour Rule<\/h3>\n<p>Potentially hazardous food that remains in the temperature &#8220;Danger Zone&#8221;, 40\u00b0F-140\u00b0F, for more than 2 hours should be discarded &#8211; 1 hour if the temperature is above 90\u00b0F .<\/p>\n<div style=\"clear: both;\"><\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-15159\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/10\/two_hour_rule_food_safety.jpg\" alt=\"\" width=\"700\" height=\"294\" \/><\/p>\n<div style=\"clear: both;\"><\/div>\n<h3>Sandwich Food Safety Basics<\/h3>\n<p>Here are some food safe principles and procedures that will avert a possible sandwich food illness:<\/p>\n<div style=\"clear: both;\"><\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-18586 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/food_safety_clean_separate_cook_chill.jpg\" alt=\"food_safety_clean_separate_cook_chill\" width=\"1024\" height=\"531\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/food_safety_clean_separate_cook_chill.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/food_safety_clean_separate_cook_chill-125x65.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/food_safety_clean_separate_cook_chill-250x130.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/food_safety_clean_separate_cook_chill-768x398.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/food_safety_clean_separate_cook_chill-696x361.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<div style=\"clear: both;\"><\/div>\n<p><strong>Preparation: Keep Clean<\/strong><\/p>\n<ul>\n<li>Before beginning making a sandwich, make sure to wash your hands with soap and warm water for 20 seconds.<\/li>\n<li>Always clean vegetables because they can contain danger bacteria.\u00a0 Lettuce, tomatoes and cucumbers are the most common foods that can carry <em>E.coli<\/em>.<\/li>\n<li>Wash cutting boards, dishes, utensils, and countertops with hot, soapy water after preparing each food item and before you go on to the next item.<\/li>\n<\/ul>\n<p><strong>Preparation: Avoid Cross Contamination<br \/>\n<\/strong><\/p>\n<ul>\n<li>Avoid cross-contamination during sandwich assembly and storage. When using a cutting board for food that will not be cooked, such as bread, lettuce, and tomatoes, be sure to wash the board after using it to cut raw meat and poultry.<\/li>\n<\/ul>\n<p><strong>Safe Storage<\/strong><\/p>\n<p>Food safety experts stress the importance of using precooked or ready-to-eat food as soon as you can. <a href=\"https:\/\/www.foodsafety.gov\/food-safety-charts\/cold-food-storage-charts\" target=\"_blank\" rel=\"noopener noreferrer\" rel=\"nofollow\" >Follow FDA guidelines<\/a> for storing food in the refrigerator and freezer. The short time limits for home-refrigerated foods will help keep them from spoiling or becoming dangerous to eat.<\/p>\n<ul>\n<li>Packaged deli meats can be stored in the refrigerator for 2 weeks before opening. After opening a package of lunch meats or buying sliced lunch meats at a deli, you can refrigerate them for 3 to 5 days. Keep your refrigerator at 40\u00b0F or less).<\/li>\n<li>Deli meats can also be frozen for 1 to 2 months for best quality. Frozen foods are safe indefinitely (kept at 0\u00b0F).<\/li>\n<\/ul>\n<h3>Summary<\/h3>\n<p>Enjoy your sandwich &#8211; just follow basic food safety sandwich principles and remember\u00a0 &#8211;\u00a0 pregnant women, the elderly, young children, and people with weakened immune systems are at a greater risk of getting a serious infection called listeriosis &#8211; if they eat cold cuts without heating them first.<\/p>\n<div style=\"clear: both;\">August is National Sandwich Month! A great time not only to try a different type of sandwich, but a reminder to also practice food safety when preparing and handling sandwiches.<\/div>\n<div><\/div>\n<div><\/div>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>March 3rd is National Cold Cuts Day. Sandwiches are potentially high risk food items because they contain cold cuts or deli meats &#8211; which can harbor a bacteria called\u00a0Listeria monocytogenes. Pregnant women, the elderly, young children, and people with weakened immune systems are at a greater risk of getting a serious infection from Listeria.<\/p>\n","protected":false},"author":1,"featured_media":18587,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1106,1321],"tags":[1138,82,1283,1284],"_links":{"self":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/18284"}],"collection":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/comments?post=18284"}],"version-history":[{"count":2,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/18284\/revisions"}],"predecessor-version":[{"id":20215,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/18284\/revisions\/20215"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media\/18587"}],"wp:attachment":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media?parent=18284"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/categories?post=18284"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/tags?post=18284"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}