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FoodLine Newsletter - January 2012


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Volume 19, Issue 2

FOODLINE


Volume 23, Issue 1
, Issue January 201
2

Inspection Stats 2011

Since people seemed to like the Inspection Stats article from last year’s FoodLine (yes— there are copies of that edition hanging in several kitchens), I decided to do a 2012 edition.  This year, I will not only report on how well establishments did overall so that operators can satiate their need to see where they sit in the scheme of things, but I will also compare the results from 2011 to 2010......more

From the Editor: Goals 2012

.....One of the big reasons why I like FoodLine is this section here— From the Editor.  Why?  Pretty easy.  I get to tell you what I think, and no, it’s not just listen to myself type (which is quite soothing by the way), but rather it gives me the opportunity to personalize the newsletter and my job, which is sometimes misunderstood.  It also gives me a chance to talk about the things that mean a lot to me in public health, and sometimes, you even get the opportunity of reading something that surprises you, maybe something you would not expect from a health inspector.  This will be one of those times.....more

Slicers... Cutting Your Foodborne Illness Risk

.....These shortfalls are becoming more and more apparent.  In fact, in one foodborne illness outbreak, 72 people fell ill with Salmonella.  After investigation, the same strain of Salmonella associated with the illnesses was found on a slicer at a deli.....more

FDA Slicer Cleaning and Maintenance Guide

Answers from a Sanitarian: Undercooked Burgers

There are often misconceptions about the reasons for certain rules, or myths about ways be ‘exempt’ from them, especially when rules can differ from state to state and from state to local entities.  Here we answer several questions regarding undercooked burgers and debunk the some exemption myths.....more

Spotlight on Public Health: E. coli O157:H7

You may not realize that there multiple types of E. coli that can cause disease in humans,.  Most often when people talk about E. coli in food recalls or foodborne illness, they are referring to the type known as E. coli O157:H7, a type of bacteria that secretes potent toxins (poisons) in infected people.  While some kinds of E. coli are normally present in the human gut and can be beneficial, O157:H7 is not one of them.....more

Upcoming Food Safety Classes and Registration

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Have comments or questions on FoodLine?  Contact ajohnson@co.missoula.mt.us.

 

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