ACE is a certification option geared specifically toward the pest management industry.
On Wednesday, Dec. 4, pest management professionals have an opportunity to hear from the industry’s leading rodent experts during PCT’s Rodent Control Virtual Conference. Designed for busy professionals, this half-day virtual event allows attendees to attend all or part of the conference from their home or office.
CEU INFORMATION. Attendees can earn CEU credits. PCT is in the process of receiving CEU approvals for the event; thus far, thirteen states have approved a total of 52.5 credits. Click here for an updated list.
SPEAKER INFO. For only $99 per person, attendees will hear presentations by Bobby Corrigan, Timmy Madere, Mike Deutsch and Matt Frye. Can’t participate on the day of the event? No problem. Each registered attendee also will receive a link to an online version of the webinar. The link to the virtual conference content will be sent approximately 5 to 10 business days after the event.
REGISTRATION INFO. To learn more about PCT’s sixth annual Rodent Control Virtual Conference, visit http://rodentcontrol.pctonline.com.
CLICK HERE for a look at speakers and topics for this year’s event.
CLICK HERE to register for the event.
Based on new information, CDC is advising that consumers not eat and retailers not sell any romaine lettuce harvested from the Salinas, Calif., growing region. According to the update, epidemiologic, laboratory, and traceback evidence collected to date indicate that romaine lettuce from the Salinas, Calif., growing region may be contaminated with E. coli O157:H7 and is making people sick. Whole genome sequencing shows that the E. coli strain in romaine lettuce tested by the Maryland Department of Health is closely related genetically to the E. coli found in sick people in this outbreak. The romaine lettuce was harvested from the Salinas rowing region.
A total of 40 people infected with the outbreak strain of E. coli have been reported from 16 states; 28 hospitalizations have been reported, five of which have developed hemolytic uremic syndrome, a type of kidney failure. No deaths have been reported. The investigation is ongoing to determine the source of contamination and if additional products are linked to illness.
CDC’s advice to not eat or sell the Salinas-harvested romaine includes all types such as whole heads of romaine, hearts of romaine, and packages of precut lettuce and salad mixes which contain romaine, including baby romaine, spring mix, and Caesar salad.
Consumers, restaurants and retailers should check the label on the romaine lettuce or ask about the source. Look for a label showing where the romaine lettuce was grown, which may be printed on the package or on a sticker. If the label says “Salinas” (whether alone or with the name of another location), don’t sell or serve it. If it isn’t labeled with a growing region, don’t eat, sell or serve it. Suppliers, distributors, and others in the supply chain should not ship or sell romaine harvested in Salinas.
On November 21, 2019, Missa Bay, LLC, recalled salad products due to possible E. coli contamination. The recalled salad products have “Use By” dates ranging from October 29, 2019, to November 1, 2019 and the establishment number “EST. 18502B” inside the USDA mark of inspection.
This recall includes salad products that contained contaminated romaine lettuce. The romaine lettuce was tested by the Maryland Department of Health as part of a foodborne illness outbreak in Maryland. The USDA website for a full list of recalled products.
According to the California Leafy Greens Marketing Agreement, the announcement is being met with frustration and heartbreak by California lettuce farmers, and the association is urging consumers to purchase products identified as safe.
At this time, romaine lettuce that was harvested outside of the Salinas region has not been implicated in this outbreak investigation, which means that romaine from the following regions is safe: Yuma, Phoenix, Southern Arizona, Northern Arizona, Northern California, Santa Maria, Southern California, Imperial Valley, Coachella and Central Valley. Product from Mexico and other states is also cleared, the LGMA statement said, adding, hydroponically and greenhouse grown romaine is also not implicated in the outbreak.
“Right now, romaine is being harvested in Arizona and southern California growing areas that are not part of this outbreak and harvest is nearly complete in the Salinas Valley,” said LGMA CEO Scott Horsfall. “Public health agencies have stated that only product from the Salinas area is included in the consumer advisory. Romaine producers will be working closely with their customers to make sure all product from Salinas is removed from marketing channels, but romaine from any other growing area is safe for consumption.”
“For the past year, producers have been voluntarily labeling romaine lettuce with information on harvest date and growing region,” explained Horsfall. “Today, this information provides consumers, retailers and foodservice operators with assurances the products they are purchasing have been identified as safe for consumption. We are hopeful these actions by industry will minimize withdrawal of safe product from stores and restaurants and reduce food waste.”
“We are devastated as a leafy greens community when this happens,” said Dan Sutton, a farmer from Oceano, Calif. “Our thoughts go to those affected by this outbreak. But that’s why we want to continue to work with governmental agencies to learn why this is happening so that we can improve.”
The LGMA is working closely with public health agencies and have volunteered to assist with investigations in any way possible. The organization is also working with other initiatives to conduct research to learn more about how romaine is the source of outbreaks. They invite the public, media and government officials to learn more about their program and the practices required of leafy green producers at www.lgma.ca.gov or by contacting them directly at (916) 441-1240.
Morris Meat Packing, in Maywood, Ill., is recalling approximately 515,000 pounds of various raw, intact pork products that were produced without the benefit of federal inspection and outside inspection hours, USDA’s Food Safety and Inspection Service (FSIS) announced.
The raw, intact pork items were produced on Saturdays from November 25, 2017, to November 9, 2019.
The products subject to recall bear establishment number “EST. 18267” inside the USDA mark of inspection. These items were shipped to distributors and retail locations in Illinois. The problem was discovered when FSIS received an anonymous tip that the firm was producing products without the benefit of inspection.
There have been no confirmed reports of adverse reactions due to consumption of these products. Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.
FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. Consumers and media with questions regarding the recall can contact Frank Masellis, President of Morris Meat Packing, at (708) 865-8566.
For 21 years the Food Safety Summit has addressed emerging issues, provided effective solutions, and served as a forum for the food safety community to exchange ideas. The 2020 event, scheduled for May 4-7, 2020, at the Donald E. Stephens Convention Center in Rosemont, Ill., will continue to expand upon the offerings with a focus on implementation of food safety solutions. BNP Media, producers of the event, is offering a 20% discount for those who register before December 31, 2019.
"Food safety is more than just a standard set of best practices, and it's bigger than the bottom line. Every day, millions of people trust food safety professionals like those who attend the Summit with their health and well-being at dinner tables across the country," said Scott Wolters, chief event officer, BNP Media, producers of the event. "We thank our outstanding group of experts on the Educational Advisory Board (EAB), comprised of industry leaders representing all key areas of the industry for developing an outstanding education program for our event next May."
Members of the Educational Advisory Board, food safety professionals representing manufacturing, foodservice, regulatory, academia, retail and distribution, include:
Gary Ades, Ph.D., President, G&L Consulting Group (EAB Board Chair); Chirag H. Bhatt, RS, CCFS, CHB Food Safety Consulting; Ata (Al) Baroudi, Ph.D. VP, QA & Food Safety, The Cheesecake Factory Incorporated; Sharon K.K. Beals, Senior VP, Food Safety & Quality, CTI Foods; Joseph Corby, Senior Advisor, Association of Food and Drug Officials (AFDO); Will Daniels, President, Produce Division, IEH; Oscar Garrison, VP of Food Safety, United Egg Producers; Jorge Hernandez, VP, Quality Assurance, The Wendy's Company; Craig Henry, Ph.D., Food Safety Consultant; Christopher (Hal) King, Ph.D., CEO/President, Public Health Innovations LLC; Debbie Kane, MS, Director of Food Safety & QA, J&J Snack Foods; Lee-Ann Jaykus, Ph.D., William Neal Reynolds Distinguished Professor & NoroCORE Scientific Director, North Carolina State University; Mahipal Kunduru, Ph.D, Vice President, Quality Assurance, Topco Associates; William Lachowsky, Food Safety, Education & Training Consultant, Ontario College of Teachers; Alvin Lee, PhD, MASM, Center Director; Associate Professor, Institute for Food Safety and Health; IIT; Glenda Lewis, M.S.P.H, Director, Retail Food Protection Staff, FDA; Art Liang, MD, MPH, Sr. Advisor for Food Safety, CDC; Steven Mandernach, Executive Director, Association of Food & Drug Officials (AFDO); Brendan Niemira, Ph.D., Research Leader, USDA-ARS; Joan Menke-Schaenzer, Chief Quality Officer, Van Drunen Farms/FutureCeuticals; Donna Schaffner, MS, Director of Training, Food Safety & QA, Rutgers Food Innovation Center; John Spink, Ph.D., Director & Assistant Professor, Food Fraud Initiative, Michigan State University; Shawn Stevens, Food Industry Consultant and Lawyer, Food Industry Council; Glenn Stolowski, Manager, Retail Quality Assurance, H-E-B; Mary Lynn Walsh, MS, RD, Regional Director Food Safety, Sysco Corporation; Faye Westhoff, Maryland Food Safety Services, Senior Advisor for Food Safety to Deloitte and Touche; Craig Wilson, VP, GMM, Costco
The Food Safety Summit is an interactive forum on food safety with an in-depth conference program offering solutions for today and planning for tomorrow. The summit features leading authorities examining up-to-date innovations in the food industry. The event begins May 4, 2020, offering five certificate/certification programs followed by three days of interactive education sessions, along with a trade show floor with 200 exhibiting companies, a Community Hub, Tech Tent, and Learning Lounge to facilitate networking with attendees.
Registration is open at www.foodsafetystrategies.com/registration/rates. Register before December 31, 2019 and receive 20% off the registration package by using code 20off20. For more information and the complete agenda, visit www.foodsafetysummit.com. For information about exhibiting or sponsorship opportunities contact Kim Hansen, National Sales Manager at 248-786-1233 or firstname.lastname@example.org.