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Consumer Q's - October 5, 2006

October 5, 2006        Contact:  Teresa Jenkins
(404)656-3645
1-800-282-5852

CONSUMER Q’s
Prepared by the Georgia Department of Agriculture, Office of Public Affairs
Tommy Irvin, Commissioner
Call Consumer Q’s Hotline at 1-800-282-5852

Consumer Product Recall:  Suave Kids Bath Sets Sold at Wal-Mart Recalled for Choking, Other Hazards

  

The U.S. Consumer Product Safety Commission, in cooperation with the firms named below, announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed.  Name of Product:  Suave Kids Bath Set; Units:  About 11,000; Manufacturer:  Almar Sales Co., of New York, NY; Hazard:  Items in the baths sets contain small parts that pose a choking hazard to young children.  Additionally, some of the handles on the carrying case are long enough to pose a strangulation hazard.  Also, the plastic carrying case poses a danger of suffocation.  Incidents/Injuries:  No injuries or incidents have been reported.  Description:  This recall involves “Suave” brand bath sets that contain a 3-in-1 shampoo, bath sponge, and various other toy animal and character bath products.  The baths sets are packaged in brightly colored vinyl bags with a clear window.  Style numbers involved in this recall are: SVK 9498, 9499, 9501, 9506, 9507 and 9508.  The style numbers are located on the back and/or bottom right corner of the package, above the UPC code.  Sold at:  Wal-Mart stores nationwide from March 2006 through June 2006 for about $10.  Manufactured in:  China; Remedy:  Consumers should stop using these bath sets and either dispose of them or return them to the store where purchased for a full refund.  Consumer Contact:  For additional information, contact Almar Sales at (800) 251-2522 between 9 a.m. and 5 p.m. ET Monday through Friday, or e-mail the firm at recall@almarsales.com

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I want to prepare a pot roast.  How will I know when it is really done?

Food is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria that cause illness.  Use a thermometer to measure the internal temperature of cooked foods.  A safe internal temperature for beef is 160°.  Your actual cooking time and temperature will depend on the type and size of the roast as well as your method of cooking it. i.e. bone in, boneless, with or without vegetables, oven or slow cooker.  Most packaged meats in the stores now have a cooking guide on the package, check for it.  It’s usually always best to follow the cooking directions on either the meat or those provided with your cooking device.

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How can cross-contamination be prevented?

Cross-contamination is how bacteria can be spread.  When handling raw meat, poultry, seafood and eggs, keep these foods and their juices away from ready-to-eat-foods.  Always start with a clean area, wash hands with warm water and soap.  Wash cutting boards, dishes, countertops and utensils with hot soapy water.

-- Separate raw meat, poultry, seafood and eggs from other foods in your grocery shopping cart, grocery bags and in your refrigerator.

-- Use one cutting board for fresh produce and a separate one for raw meat, poultry and seafood.

-- Never place cooked food on a plate that previously held raw meat, poultry, seafood or eggs until it has been thoroughly washed with hot soapy water.

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How were weights and measures originally determined?

When the colonists came to North America, they brought with them the weights and measures they were used to.  This meant there were many different systems of weights and measures.  After the American Revolution, the United States had measurements from England, Holland, France and Spain.  This caused a lot of confusion.

To add to the confusion, a measurement unit in one colony did not mean the same thing in another colony.  This meant that a bushel of oats for your horse in one colony could weigh 28 pounds, but in another colony it weighed 32 pounds.

Georgia’s weights and measures laws and standards were adopted in 1972 and a physical set of standardized national weights are kept at our metrology lab in Forest Park, Georgia.

Eventually all states developed uniform weights and measures laws and standards.  A physical set of the national standards weights as interpreted on an international level are kept at the National Institute of Standards and Technology near the nation's capital, Washington, D.C.

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How long can foods be safely stored in the refrigerator?

How long your refrigerated foods will safely last will depend greatly on your safe handling prior to refrigeration.  Refrigerate foods quickly because cold temperatures slow the growth of harmful bacteria.  Do not over-stuff the refrigerator as cold air must circulate to help keep food safe.  Keeping a constant refrigerator temperature of 40°F or below is one of the most effective ways to reduce the risk of food borne illness.  Use an appliance thermometer to be sure the temperature is consistently 40°F or below.  The freezer temperature should be 0°F or below.

Never let raw meats, poultry, eggs, cooked food or cut fresh fruits or vegetables sit at room temperature more than two hours before putting them in the refrigerator or freezer (one hour when the temperature is above 80°F).

For a complete food cold storage chart, please contact our office of Consumer Services.

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If you have questions or problems with products or services regulated by the Georgia Department of Agriculture, you may write the Office of Public Affairs, Room 224, 19 Martin Luther King Drive, Atlanta 30334 or 404/656-3645 (metro Atlanta) or 1-800-282-5852 (state wide).