Coop erhöht die gesamte Lohnsumme für individuelle Lohnerhöhungen um 0,5 %

BASEL, SWITZERLAND, 2016-Oct-30 — /EPR Retail News/ — Coop und die Gewerkschaften sind sich über die Lohnrunde 2017 einig. Die Schweizer Detailhändlerin Coop stellt für die Lohnrunde 2017 insgesamt 0,5 % der Lohnsumme für individuelle Lohnerhöhungen zur Verfügung. Trotz des nach wie vor anspruchsvollen wirtschaftlichen Umfelds und einer Minusteuerung möchte sich Coop damit bei ihren Mitarbeiterinnen und Mitarbeitern für das grosse Engagement und die geleistete Arbeit bedanken. Die diesjährigen Lohnverhandlungen zwischen Coop und ihren Sozialpartnern KV Schweiz, Syna/OCST, Unia und dem Verein der Angestellten Coop (VdAC) waren konstruktiv.

Coop stellt für individuelle Lohnerhöhungen bei Mitarbeitenden im Stunden- und Monatslohn für die Lohnrunde 2017 0,5 % der Lohnsumme zur Verfügung. Dies ist das Ergebnis der konstruktiv und offen geführten Lohnverhandlungen zwischen Coop und ihren Sozialpartnern KV Schweiz, Syna/OCST, Unia und dem Verein der Angestellten Coop (VdAC). Trotz der Frankenstärke hat Coop auch 2016 den Mitarbeiterbestand bewusst gehalten.

Coop bezahlt ausserdem zwei Drittel der Pensionskassenbeiträge und die Mitarbeitenden bezahlen nur einen Drittel. Dies macht eine nicht unbeträchtliche Summe aus, welche die Coop-Mitarbeitenden einsparen können. Coop bietet nach wie vor beste Arbeitsbedingungen im Schweizer Detailhandel.

Urs Meier
Leiter Medienstelle
Tel. +41 61 336 71 10

Ramón Gander
Tel. +41 61 336 71 67

Andrea Bergmann
Tel. +41 61 336 67 37

Source: Coop

PAK’nSAVE donates $5,000 to the New Zealand Breast Cancer Foundation

Auckland, New Zealand, 2016-Jul-22 — /EPR Retail News/ — PAK’nSAVE has concluded its superhero-themed birthday celebrations by donating $5,000 to one of the country’s most important charities, the New Zealand Breast Cancer Foundation.

Throughout last week, the home of New Zealand’s lowest prices became the headquarters of Super Stickman and his sidekicks – all in the name of raising funds for very worthwhile cause.

Anyone who dressed up as a superhero and took their photo in-store with Super Stickman went into the draw to win a $1000 grocery gift card, and earned a donation for the Foundation.

Steve Bayliss, Group General Manager Marketing, Foodstuffs (NZ) Ltd, says the customer response was impressive, with a wide array of costumes worn in-store and photos uploaded to Facebook.

“As expected, our stores were visited by a lot of Superboys and Spidergirls, and it’s certainly brought a lot of colour and character to our aisles during these wintry school holidays,” says Bayliss.

“The most impressive entry, however, was that sent in by Sade Murray, who not only got dressed up herself but also got five kids in costume and to pose with Super Stickman.”

“As a result of this superhero effort, Sade has won the $1000 gift card from PAK’nSAVE, which she says will be used to feed the children she looks after through her home-based child care business.”

In addition, Bayliss says PAK’nSAVE will donate $5000 to the NZ Breast Cancer Foundation.

“This year’s birthday celebration was all about recognising the work the Foundation does to combat a disease that affects far too many Kiwis and their families.”

“While they may not see themselves as heroes, but in our view, just one life saved is an act of heroism, and hopefully our $5000 will go a little way towards helping the New Zealand Breast Cancer Foundation achieve just that.”

NZ Breast Cancer Foundation chief executive Evangelia Henderson says the $5000 donation will be used to support more of the work the Foundation does.

“This includes helping to fund research into breast cancer treatments, provide support services for those with the disease, and the ongoing promotion of breast cancer awareness.”

Foodstuffs North Island Support Centre (Auckland)
60 Roma Road, Mt Roskill, Auckland 1041
PO Box 27-480, Mt Roskill, Auckland 1440
DX Box CX 15021, Mt Roskill, Auckland 1440

Phone:+64 9 621 0600
Fax:+64 9 621 0601


PAK'nSAVE donates $5,000 to the New Zealand Breast Cancer Foundation
PAK’nSAVE donates $5,000 to the New Zealand Breast Cancer Foundation

Source: Foodstuffs North Island Limited

Simmons Prepared Foods, Inc. recalls 5,850 pounds of frozen, heat treated, not ready-to-eat (NRTE) chicken products

WASHINGTON, 2016-Jul-15 — /EPR Retail News/ — Simmons Prepared Foods, Inc., a Van Buren, Ark. establishment, is recalling approximately 5,850 pounds of frozen, heat treated, not ready-to-eat (NRTE) chicken products that may be contaminated with E. coli O121, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The frozen, heat treated, not ready-to-eat (NRTE) chicken tenderloin items were produced on Jan. 25, 2016. The following products are subject to recall: [View Labels (PDF Only)]

  • 30-lb. net-weight case containing six, 5-lb. bags in clear film of “Simmons UNCOOKED CHICKEN TENDERLOIN FRITTERS,” with a case code 31473, packaging date code of 6025, and a Use-By date of 01/25/17.
  • 30-lb. net-weight case containing six, 5-lb. bags in clear film of “Simmons UNCOOKED CHICKEN BREAST TENDERLOIN FRITTERS,” with a case code 62331 and a packaging date of 6025.

The products subject to recall bear establishment number “P-5837” inside the USDA mark of inspection. These items were distributed to Arkansas for institutional use.

The problem was discovered on July 7, 2016, when Simmons Prepared Foods, Inc. received notice from a supplier that flour sold to the establishment was recalled by General Mills. The firm used the recalled flour to bread the chicken fritters affected by this recall action. There have been no confirmed reports of adverse reactions or illnesses due to consumption of these Simmons Prepared Foods, Inc. products.

Information on the General Mills’ recall can be found at:

Many clinical laboratories do not test for non-O157 Shiga toxin-producing E. coli (STEC), such as STEC O121 because it is harder to identify than STEC O157. People can become ill from STECs 2–8 days (average of 3–4 days) after consuming the organism. Most people infected with STEC O121 develop diarrhea (often bloody), and vomiting. Some illnesses last longer and can be more severe. Infection is usually diagnosed by testing of a stool sample. Vigorous rehydration and other supportive care is the usual treatment; antibiotic treatment is generally not recommended.

Most people recover within a week, but, rarely, some develop a more severe infection. Hemolytic uremic syndrome (HUS) is uncommon with STEC O121 infection. HUS can occur in people of any age but is most common in children under 5 years old, older adults and persons with weakened immune systems. It is marked by easy bruising, pallor, and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately.

FSIS and the company are concerned that some product may be frozen and in consumers’ freezers.

Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at

Media with questions regarding the recall can contact Donny Epp, Director of Communications, at (479) 215-2626 and Kimmie Provost, Executive Assistant and Corporate Affairs Coordinator, at (479) 215-2507. Consumers with questions regarding the recall can contact Vicky Goodman, Customer Service Manager, at (479) 215-2296.

Consumers with food safety questions can “Ask Karen,” the FSIS virtual representative available 24 hours a day at or via smartphone at The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from 10 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day. The online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at:

USDA Meat and Poultry Hotline
1-888-MPHOTLINE or visit

Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Wash cutting boards, dishes and utensils with hot, soapy water. Immediately clean spills.

Keep raw meat, fish and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat, poultry and egg products and cooked foods.

Color is NOT a reliable indicator that meat has been cooked to a temperature high enough to kill harmful bacteria.

The only way to be sure the meat or poultry is cooked to a high enough temperature to kill harmful bacteria is to use a thermometer to measure the internal temperature.

– Fish: 145°F
– Beef, pork, lamb chops/steaks/roasts: 145°F with a three minute rest time
– Ground meat: 160°F
– Poultry: 165°F
– Hot dogs: 160°F or steaming hot

Refrigerate raw meat and poultry within two hours after purchase or one hour if temperatures exceed 90º F. Refrigerate cooked meat and poultry within two hours after cooking.

USDA Recall Classifications
Class I This is a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death.
Class II This is a health hazard situation where there is a remote probability of adverse health consequences from the use of the product.
Class III This is a situation where the use of the product will not cause adverse health consequences.

Congressional and Public Affairs
Gabrielle N. Johnston
(202) 720-9113

Source: USDA