Safety :: Coborn's

Food Safety News

Novartis Over-The-Counter Pill Recall

Monday, January 8th, 2012

Novartis Consumer Health Inc. Issues Voluntary Nationwide Recall of Certain Over-The-Counter Products Due to Potential Presence of Foreign Tablets or Chipped or Broken Tablets or Gelcaps

The Following Product/UPC Numbers Are Affected:
Excedrin
300676238500, 300672000910, 300672000866, 300672000507, 300676270401, 300676270807, 300672030917, 300672030863, 300672030306, 300672030245, 300672030771, 300672030504, 300672030085, 300676341200, 300672039910, 300672039866, 300672039309, 300672039248, 300672039507, 300672035912, 300672035509, 300676405209, 300676405803, 300672053916, 300672053831, 300672053503, 300672045911, 300672045836, 300672045508, 300676238913, 300672000248, 300676341200, 300672035240
Bufferin
300676424132, 300672063137
Gas-X
300433005208
NoDoz
300672070609, 300672070166

Instructions to Customer:
Customers with concerns or who purchased any unexpired products with the affected UPC's are encouraged to return them to the store for a full refund.

View recall on the FDA Website:
http://www.fda.gov/Safety/Recalls/ucm286240.htm

These products were available at Coborn's Stores.

Coborn's Does Not Carry Sparboe Farms Eggs

Monday, November 21st, 2011

To ease your mind, Coborn's does not carry Sparboe Farms eggs. If you're looking for a delicious egg, check out our Full Circle Cage-free Grade A Brown Egg or our Full Circle Organic Grade AA Brown Egg. Both are produced without the use of animal by-products or added growth hormones.

Sparboe Farms Eggs are NOT sold at any Coborn's Stores

Some Coborn's Stores Affected by Honeysuckle Turkey Recall.

Thursday, August 4th, 2011

The health and safety of our customers is our No. 1 concern. As such, all Coborn's stores have removed all of Cargill's potentially contaminated ground turkey products. We urge any customers with concerns about their ground turkey to return it to the store where they purchased it for a full refund. Customers can also direct food safety inquiries to the USDA's "Ask Karen" virtual representative available 24 hours a day at AskKaren.gov. The toll-free USDA Meat and Poultry Hotline (1-888-674-6854) is available in English and Spanish and can be reached 9 am-3pm (Central Time) Monday through Friday.

This potential contamination ONLY affects Honeysuckle ground turkey. Jennie-O and other brands of turkey products are not affected.

Product Details
Honeysuckle Brand Ground Turkey 1 lb. Chub (93% Lean)
UPC Number 006-42205-54607

The product was ONLY sold in the following Coborn's stores:
Albertville, MN • Mitchell, SD • St. Cloud, MN- Centennial

Skippy Peanut Butter purchased at Coborn's is NOT affected by the current recall.

Monday, March 7th, 2011

Our stores did not receive any of the affected product from the manufacturer.
For more information on this recall, please visit the article on the FDA's website:
http://www.fda.gov/Safety/Recalls/ucm245897.htm

Coborn's Eggs Not Included in National Recall

Wednesday, November 10th, 2010
With eggs being a raw product, the potential exists for salmonella no matter how hard industry tries to minimize this risk. Therefore, eggs should be handled with care, hands and surfaces should be thoroughly washed after handling raw eggs. If dishes are going to be prepared with eggs which are not cooked or partially cooked, pastuerized eggs should be used. This includes "sunny side up" eggs.

For more information on egg safety, please visit the article on the FDA's website:
http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/EggSafety/default.htm

Similac Voluntary Recall Information

Thursday, September 23th, 2010

Abbott Nutrition has announced a voluntary recall of multiple Similac® Powered Infant Formulas due to possible insect infestation. Products current in stores are NOT involved in this recall.

THE FOLLOWING ITEMS ARE INCLUDED IN THE RECALL ONLY IF THEY HAVE A LOT CODE CONTAINING "RB"
Similac® Advance®, 12.4 oz
Similac® Advance® EarlyShield®, 12.9 oz
Similac® Isomil® Advance®, 12.9 oz
Similac® Isomil® Advance®, 12.4 oz
Similac® Organic, 12.9 oz

ALL LOT CODES OF THESE PRODUCTS ARE INCLUDED IN THIS RECALL
Similac® Advance®, 23.2 oz
Similac® Sensitive RS/For Spit Up, 23.2 oz
Similac® Organic, 23.2 oz
Similac Sensitive® Isomil Soy™, 23.2 oz
Similac Sensitive®, 23.2 oz
Similac Go & Grow® Milk / Similac Go & Grow EarthShield™, 22 oz
Similac Go & Grow® Soy / Similac Go & Grow EarthShield™ Soy, 22 oz

If you have any of the affected product please return it to the Service Counter for an exchange or refund.

Visit Abbott's Similac Product Recall Page

Nothing is more important to us than the safety of the food we offer and satisfaction of our customers!

Our stores have among the toughest food safety standards in the nation. To help keep food safety

a priority in your home, check out this section for tips about proper food handling, cooking, and more.

	Food Handling Tips - To keep food safety a priority in your home, always remember these 4 basic food handling tips. Clean - Bacteria can spread throughout the kitchen and get on hands, cutting boards, knives and countertops. Frequent cleaning can keep that from happening. • Wash your hands with warm water and soap for 20 seconds before and after handling food. • Wash cutting boards, dishes, utensils and counter tops with hot soapy water after preparing each food item and before you go on to the next food. • Consider using paper towels to clean up kitchen surfaces. If you use cloth towels wash them often in the hot cycle of your washing machine. • Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten. • Rub firm-skin fruits and vegetables under running tap water or scrub with a clean vegetable brush while rinsing with tap water. Separate - Cross-contamination is how bacteria spreads. Keep raw meat, poultry and seafood and their juices away from ready-to-eat foods. • Use one cutting board for fresh produce and a separte one for raw meat, poultry and seafood. • Separate raw meat, poultry, seafood and eggs from other foods in your grocery shopping cart, grocery bags and in your refrigerator. • Never place cooked food on a plate that previously held raw meat, poultry, seafood or eggs. Cook - Even for experienced cooks, the improper heating and preparation of food means bacteria can survive. • Use a food thermometer to measure the internal temperature of cooked foods, Make sure that meat, poultry, egg dishes, casseroles and other foods are cooked to a safe internal temperature. (See temperature chart) • Cook ground meat or ground poultry until it reaches a safe internal temperature. Color is not a reliable indicator of doneness. • Cook eggs until the yolk and the white are firm. Only use recipes in which eggs are cooked or heated thoroughly. • Bring sauces, soups and gravy to a boil when reheating. Chill - Bacteria spreads fastest at temperatures between 40F and 140F, so chilling food properly is one of the most effective ways to reduce the risk of foodborne illness. • Chill leftovers and takeout foods within 2 hours. Keep the refrigerator at 40F or below and use an appliance thermometer to check the temperature. • Refrigerate or freeze meat, poultry, eggs and other perishables as soon as you get them home from the store. • Never defrost food at room temperature. Food must be kept at a safe temperature during thawing. There are three safe ways to defrost food: in the refrigerator, in cold water (changing out water every 30 minutes), and in the microwave. Food thawed in cold water or in the microwave should be cooked immediately. Source: Be Food Safe
	Temperature Chart -
	Seasonal Food Safety Tips Holiday Food Safety Tips As the Holidays approach our minds drift to the wonderful meals and traditional goodies that will soon tickle our taste buds. By following a few Holiday food safety tips we can be assured that the foods we prepare will be a source of enjoyment. • Keep Cold Foods Cold below 41°F - Place bowls of food on top of containers of ice when serving buffet style meals. • Use clean bowls/utensils and fresh food when replenishing serving bowls. • ALWAYS work with clean hands, counter tops and utensils when preparing and serving food. • Cook foods until they are done and reach the proper internal temperature - DO NOT partially cook foods and finish cooking later. • Never thaw a turkey on the kitchen counter. Thaw in refrigerator - keeping in mind that you will need 24 hours of thawing per 5 pounds of turkey. Thaw in cold water - if wrapped in leak proof plastic, turkeys can be thawed in cold water - change water every 30 minutes and allow for 30 minutes of thawing per pound of turkey. Thaw in microwave - More often than not the turkey is too large for the microwave; however, if using one, cook the turkey as soon as it is thawed. • Use a thermometer to ensure thorough cooking. Even if the turkey has a "pop-up" thermometer - check the temperature with a dial thermometer to ensure it reaches at least 165° F. • It is best to prepare stuffing separate from the turkey. If cooking the stuffing in the turkey - loosely stuff the turkey just before you put it in the oven with ¾ cup stuffing per pound of turkey. A thermometer should be used to ensure that the center of the stuffing reaches 165° F. • Do Not serve any food containing raw eggs. Eggnog, if homemade, should be made with pasteurized eggs or heated to 160° F. Cookie dough - do not "snitch" raw cookie dough or any other batter containing raw eggs. Frosting/Icing - look for recipes that do not call for raw eggs or use pasteurized eggs. Precautions should also be taken with ANY recipes calling for raw or lightly-cooked eggs. Use pasteurized egg product, or ensure that egg-mixtures reach a temperature of 160° F. • Food should sit at room temperature for no more than 2 hours. • Store leftovers in shallow containers (approximately 2 inches deep) and use within 3-4 days. Stuffing and gravy should be used within 2 days. Reheat gravy to a rolling boil before serving. • Unpasteurized apple cider is another holiday treat that may contain harmful bacteria. Heat cider to 160° F or purchase pasteurized apple cider - this is especially important when serving to the elderly, young children or those with weakened immune systems. The U.S. Department of Agriculture (USDA) Meat and Poultry Hotline at 888-MPHotline (888-674-6854). The TTY number for the hearing impaired is 800-256-7072. Or visit www.fsis.usda.gov. The U.S. Food and Drug Administration (FDA) Food Information Line at 888-SAFE-FOOD. Or visit online at www.cfsan.fda.gov.
	Other Food Safety Resources - Be Food Safe www.befoodsafe.org Partnership for Food Safety Education www.fightbac.org U.S. Food & Drug Administration (FDA) www.fda.gov United States Department of Agriculture Food Safety and Inspection Service www.fsis.usda.gov Food Marketing Institute www.fmi.org/consumer/ www.fmi.org/consumer/foodkeeper Centers for Disease Control and Prevention (CDC) www.cdc.gov Minnesota Department of Agriculture www.mda.state.mn.us Minnesota Department of Health www.health.state.mn.us Minnesota Foodborne Illness Hotline 1-877-366-3455 (1-877-FOOD ILL)