Advisory vs. Antonio B. Moncada with addresses at: 697 Del Monte Ave., cor. San Pedro Bautista St., Bgy Del Monte,
Quezon City
46 400 Banawe, St., Quezon City.
On March 31, 2010, I paid said person seven hundred fifty pesos for cleaning an air conditioner and replacement of
rubber which he said was causing noise. Proof of payment is his official receipt No. 0036 dated 3-31-10. However, after
he left, the noise returned.

Advisory vs. Aristocrat restaurant at San Andres St., Manila. on April 01, 2010, the guard, at entrance to said entity,
didn't inspect my luggage/subject said luggage to scanning with a metal detector. before I entered said entity. As a result,
I could have brought deadly weapons into said entity. Then, an employee, at said restaurant, didn't have the required
health certificate attached to the front upper left of her clothing. While I was at said restaurant, there was no required
express lane for senior citizens in the customer area of said entity and there was no required sign, in the customer
area of said entity, regarding the privileges of senior citizens.Proof of payment is the Aristocrat restaurant official
receipt No. 120295 dated 04-01-10.




Food Safety Tips for Healthy Holidays
http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm092815.htm


On this page:

* Clean
* Separate
* Cook
* Chill
* Also use care with stuffing.

Parties, family dinners, and other gatherings where food is served are all part of the holiday cheer. But the merriment can change to misery if food makes you or others ill.

Typical symptoms of foodborne illness are vomiting, diarrhea, and flu-like symptoms, which can start anywhere from hours to days after contaminated food or drinks are consumed.

The symptoms usually are not long-lasting in healthy people—a few hours or a few days—and usually go away without medical treatment. But foodborne illness can be severe and even life-threatening to anyone, especially those most at risk:

* older adults
* infants and young children
* pregnant women
* people with HIV/AIDS, cancer, or any condition that weakens their immune systems
* people who take medicines that suppress the immune system; for example, some medicines for rheumatoid arthritis

But consumers have a role to play, especially when it comes to safe food handling practices in the home.

"The good news is that practicing four basic food safety measures can help prevent foodborne illness," says Marjorie Davidson, a consumer educator at FDA.


1. Clean:

The first rule of safe food preparation in the home is to keep everything clean.

* Wash hands with warm water and soap for 20 seconds before and after handling any food. "For children, this means the time it takes to sing 'Happy Birthday'
twice," says Davidson.
* Wash food-contact surfaces (cutting boards, dishes, utensils, countertops) with hot, soapy water after preparing each food item and before going on to the next
item.
* Rinse fruits and vegetables thoroughly under cool running water and use a produce brush to remove surface dirt.
* Do not rinse raw meat and poultry before cooking. "Washing these foods makes it more likely for bacteria to spread to areas around the sink and countertops,"
says Davidson.


2. Separate:

Don't give bacteria the opportunity to spread from one food to another (cross-contamination).

* Keep egg products, raw meat, poultry, seafood, and their juices away from foods that won't be cooked. Take this precaution while shopping in the store, when
storing in the refrigerator at home, and while preparing meals.
* Consider using one cutting board only for foods that will be cooked (such as raw meat, poultry, and seafood) and another one for those that will not (such as
raw fruits and vegetables).
* Keep fruits and vegetables that will be eaten raw separate from other foods such as raw meat, poultry or seafood—and from kitchen utensils used for those
products.
* Do not put cooked meat or other food that is ready to eat on an unwashed plate that has held any egg products, or any raw meat, poultry, seafood, or their
juices.


3. Cook:

Food is safely cooked when it reaches a high enough internal temperature to kill harmful bacteria.

* "Color is not a reliable indicator of doneness," says Davidson. Use a food thermometer to make sure meat, poultry, and fish are cooked to a safe internal temperature. To check a turkey for safety, insert a food thermometer into the innermost part of the thigh and wing and the thickest part of the breast. The turkey is safe when the temperature reaches 165ºF. If the turkey is stuffed, the temperature of the stuffing should be 165ºF. (Please read on for more pointers on stuffing.
* Bring sauces, soups, and gravies to a rolling boil when reheating.
* Cook eggs until the yolk and white are firm. When making your own eggnog or other recipe calling for raw eggs, use pasteurized shell eggs, liquid or frozen pasteurized egg products, or powdered egg whites.
* Don't eat uncooked cookie dough, which may contain raw eggs.


4. Chill:

Refrigerate foods quickly because harmful bacteria grow rapidly at room temperature.

* Refrigerate leftovers and takeout foods—and any type of food that should be refrigerated—within two hours. That includes pumpkin pie!
* Set your refrigerator at or below 40ºF and the freezer at 0ºF. Check both periodically with an appliance thermometer.
* Never defrost food at room temperature. Food can be defrosted safely in the refrigerator, under cold running water, or in the microwave. Food thawed in cold
water or in the microwave should be cooked immediately.
* Allow the correct amount of time to properly thaw food. For example, a 20-pound turkey needs four to five days to thaw completely when thawed in
the refrigerator.
* Don't taste food that looks or smells questionable. Davidson says, "A good rule to follow is, when in doubt, throw it out."
* Leftovers should be used within three to four days.


Also, use care with stuffing.

In its Holiday Food Safety Success Kit3, the Partnership for Food Safety Education recommends:

* Whether it is cooked inside or outside the bird, all stuffing and dressing recipes must be cooked to a minimum temperature of 165ºF. For optimum safety,
cooking your stuffing in a casserole dish is recommended.
* Stuffing should be prepared and stuffed into the turkey immediately before it's placed in the oven.
* Mix wet and dry ingredients for the stuffing separately and combine just before using.
* The turkey should be stuffed loosely, about 3/4 cup stuffing per pound of turkey.
* Any extra stuffing should be baked in a greased casserole dish.

The U.S. Department of Agriculture offers more information on stuffing safety at its Turkey Basics Web page4.

Information on food safety is available by phone at:

The FDA Food Information Line
1-888-SAFEFOOD (1-888-723-3366)

The USDA Meat and Poultry Hotline
1-888-MPHotline (1-888-674-6854)
TTY 1-800-256-7072

Also, a new video on the topic, produced in English and in Spanish, is available for viewing at FDA's Holiday Food Safety5 page.

This article appears on FDA's Consumer Updates page6, which features the latest on all FDA-regulated products.



Updated: November 23, 2009

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For More Information

* www.foodsafety.gov/7
* Holiday Food Safety8
* Holiday Food Safety Kit9 Exit Disclaimer10
* About the Center for Food Safety and Applied Nutrition11

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Links on this page:

1. http://www.fda.gov/downloads/ForConsumers/ConsumerUpdates/UCM191812.pdf
2. http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm152391.htm
3. http://www.holidayfoodsafety.org/
4. http://www.fsis.usda.gov/fact_sheets/Turkey_Basics_Stuffing/index.asp
5. http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm188807.htm
6. http://www.fda.gov/ForConsumers/ConsumerUpdates/default.htm
7. http://www.foodsafety.gov/
8. http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm188807.htm
9. http://www.holidayfoodsafety.org/
10. http://www.fda.gov/AboutFDA/AboutThisWebsite/WebsitePolicies/Disclaimers/default.htm
11. http://www.fda.gov/AboutFDA/CentersOffices/CFSAN/default.htm

Page Last Updated: 11/24/2009
Note: If you need help accessing information in different file formats, see Instructions for Downloading Viewers and Players.

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majorgeeks web site
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U.S. FDA Recently Posted Warning Letters
http://www.fda.gov/ICECI/EnforcementActions/WarningLetters/default.htm#recent
Posted on March 30, 2010

Posted on March 30, 2010
Letter Issue Date Company Name Issuing Office Subject Close Out Date
March 23, 2010 Simplydelicious25 Denver District Office CGMP For Manufacturing, Packing, or Holding Human Food/Adulterated/Insanitary Conditions Not Issued *
March 19, 2010 Salix Pharmaceuticals, Inc.26 Division of Drug Marketing, Advertising, and Communications Labeling/Promotional Claims False & Misleading/Misbranded Not Issued *
March 17, 2010 James P. Johnston, CO, dba Midwest Ocular Prosthetics27 Center for Devices and Radiological Health Device/Misbranded, Not Issued *
March 17, 2010 Vulcon Technologies Inc28 Center for Devices and Radiological Health Device/Misbranded Not Issued *
March 17, 2010 Tinnitus Control, Inc.29 Center for Devices and Radiological Health Device/Misbranded Not Issued *
March 15, 2010 1008 Grinstead Mill Road Dairy30 Cincinnati District Office Animal Sale for Slaughter as Food/Adulterated Not Issued *
March 15, 2010 Healthy Body Forero31 San Juan District Office New Drug/Labeling/False & Misleading Claims/Misbranded Not Issued *
February 08, 2007 Forest Grove Dairy32 Detroit District Office PHS Act/Violation N/A *





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