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Welcome to
Fairbank Farms
Consumer Hotline:
1-877-546-0122
Media
Hotline: 1-866-460-8017
Product Label Reference:
Label File 1
Label File 2
For Additional Food Safety
Questions:
AskKaren.gov
Other Key References:
USDA’s Meat and Poultry
Hotline: 1-888-MPHotline
(888-674-6854)
Original USDA Press Release:
Click here
Updated USDA Press Release:
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RECALL UPDATE:
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View an Archive of Press Releases Related to
this Topic
Ashville, NY, Nov. 4, 2009:
Fairbank Farms
(USDA Establishment 492) is working closely
and cooperating fully with the USDA Food
Safety and Inspection Service (FSIS), the
Centers for Disease Control and Prevention
(CDC) and state health departments as they
work to determine the potential source of a
cluster of E. coli O157:H7 illnesses.
After receiving word that some limited cases
may be associated with ground beef, Fairbank
Farms immediately issued a precautionary and
voluntary recall of certain ground beef
products. Fairbank Farms is awaiting
additional data from CDC to understand any
potential association to the recalled
product.
Since announcing the precautionary recall,
Fairbank Farms has also had a team of
quality control experts in its facility
conducting an extensive audit of its
operations. Today, the company is also
joined by USDA-FSIS in conducting an
in-plant assessment to determine any
potential source of the contamination, and
to completely review existing food safety
protocols and programs.
Fairbank Farms has been testing raw
materials and finished ground beef product
for seven years. Year after year, these
systems have proven effective in ensuring
wholesome product and protecting consumers
from foodborne illness.
The chief food safety officer of Fairbank
Farms also initiated a research project and
engaged the National Cattlemen’s Beef
Association, the USDA Office of Public
Health and Science and the Silliker Labs of
Chicago. This research validated the
utilization of * PCR/DNA technologies.
(* Polymerase chain
reaction, PCR, is a widely used technique in
molecular biology and is recognized for its
rapid results and versatility.)
Fairbank Farms
will continue to use the most aggressive
procedures and policies available to ensure
that its product exceeds the expectations of
consumers and customers.
In the meantime, consumers with questions or
concerns should visit www.fairbankfarms.com
or contact Fairbank Farms’ toll-free hotline
at:
1-(877) 546-0122.
Additionally, FSIS reminds consumers that
all ground beef products should be
thoroughly cooked to an internal temperature
of 160 degrees Fahrenheit.
###
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SAFE
PREPARATION OF FRESH AND FROZEN
GROUND BEEF
USDA Meat and Poultry Hotline
1-888-MPHOTLINE or visit:
www.fsis.usda.gov
Wash hands with warm,
soapy water for at least
20 seconds before and
after handling raw meat
and poultry. Wash
cutting boards, dishes
and utensils with hot,
soapy water. Immediately
clean spills.
Keep raw meat, fish and
poultry away from other
food that will not be
cooked. Use separate
cutting boards for raw
meat, poultry and egg
products and cooked
foods.
Consumers should only
eat ground beef or
ground beef patties that
have been cooked to a
safe internal
temperature of 160° F,
whether prepared from
fresh or frozen raw meat
products.
Color is NOT a reliable
indicator that ground
beef or ground beef
patties have been cooked
to a temperature high
enough to kill harmful
bacteria such asE.
coli O157:H7.
The only way to be sure
ground beef is cooked to
a high enough
temperature to kill
harmful bacteria is to
use a thermometer to
measure the internal
temperature.
Refrigerate raw meat and
poultry within two hours
after purchase or one
hour if temperatures
exceed 90° F.
Refrigerate cooked meat
and poultry within two
hours after cooking.
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