Food Safety Program Info

FDA Investigating Multistate Outbreak of E. coli O157:H7 Infections Likely Linked to Chopped Romaine from Yuma Growing Region

Retailers, restaurants, and other food service operators should not sell or serve any chopped romaine lettuce from the winter growing areas in Yuma, Arizona. If you cannot determine the source of your chopped romaine lettuce, do not sell or serve it. The FDA currently does not have information to indicate that whole-head romaine lettuce or hearts of romaine have contributed to this outbreak.

Retailers, restaurants, and other food service operators should always take steps to avoid the cross contamination of cutting surfaces and utensils through contact with potentially contaminated products. Retailers, restaurants, and other food service operators should always take steps to adequately control the temperature of cut leafy greens and to avoid cross contamination of cutting surfaces and utensils through contact with potentially contaminated products. To prevent cross contamination, you should follow the steps below:

  • Wash and sanitize display cases and refrigerators where potentially contaminated products were stored.
  • Wash and sanitize cutting boards, surfaces, and utensils used to prepare, serve, or store potentially contaminated products.
  • Wash hands with hot water and soap following the cleaning and sanitation process.
  • In accordance with the FDA Food Code 2017, cut leafy greens, including romaine lettuce,  require time/temperature control for safety and should be refrigerated at 41°F or lower.

Regular frequent cleaning and sanitizing of food contact surfaces and utensils used in food preparation may help to minimize the likelihood of cross-contamination.

More information on the E. coli outbreak is available from the Centers for Disease Control and Prevention (CDC) by clicking here 

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