Food Safety

The U.S. Food and Drug Administration has released its final version of a new set of rules that will change the way food safety must be addressed in produce production. Known as the Standards for the Growing, Harvesting, Picking, and Holding of Produce for Human Consumption, the agency began working on the rules back in January 2013.

Overall, the final set of rules establishes six new parameters designed to reduce the risk of negative health effects and foodborne illnesses that can occur when produce is contaminated or contains biological hazards. The six areas of focus are:

Water used in agriculture,
Biological soil amendments,
Domesticated and wild animals,
Sprouts,
Worker training through health and hygiene, and
Equipment, tools, and buildings.

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A recent class action lawsuit has been filed against international fast food restaurant McDonald’s after reports surfaced indicating that at least 1,000 customers were exposed to the hepatitis A virus at one of the defendant’s restaurants. In general, HAV is a virus or infection that can lead to liver disease and liver inflammation. It can also cause severe flu-like symptoms, including fevers. If untreated, HAV can lead to jaundice and other severe complications.

On November 13, 2015, the New York State Department of Health, in collaboration with the Seneca County Health Department, issued an announcement stating that any customers who visited McDonalds’ restaurants in the area between October 31, 2015 and November 8, 2015 may have been exposed to the Hepatitis A Virus (“HAV”) through a McDonald’s employee. According to the announcement, any individuals who patronized the restaurant during that period and either consumed food or drink could have contracted the contagious disease.

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Articles Posted in Food Safety

FDA Releases New Food Safety Rules for Produce to Reduce Foodborne Illnesses and Contamination

Class Action Filed Against McDonald’s After Employee Determined to be Infected with Hepatitis A