Preparing
Don't handle food if you have stomach problems, such as diarrhoea or vomiting or if you're sneezing or coughing regularly. Make sure you check food labels before you decide what to use. Shop-bought foods may come with two dates: a use-by date and a best before date. Don’t use any foods that have passed their use-by date, even if you think they look fine, as they may not be safe to eat. Keep anything that should be refrigerated out of the fridge for as short a time as possible, especially if the temperature is high or the room is very warm. Always use different chopping boards and utensils to prepare raw meat or fish. This is because they contain harmful bacteria that can spread to anything they touch, so it’s important to keep these away from other foods. The bacteria are removed during cooking, but it’s important not to let them come into contact with any food that you’re not going to cook before eating.
Cooking
If you cook food at temperatures over 70°C, it will kill off any bacteria. If food isn't cooked at a high enough temperature, bacteria can still survive. Here are some more tips for cooking food properly.
• Follow the recipe or packet instructions for cooking time, temperature and make sure you pre-heat your oven properly.
• Food should be piping hot and you should be able to see steam coming out before you serve it. You can use a food thermometer to check that food is cooked to the right temperature.
• Cook meat all the way through. Unless you’re cooking steak or lamb and beef joints rare, it shouldn’t be pink in the middle. Use a clean skewer to pierce the meat. If it’s cooked properly, the juices will run clear. If you’re cooking meat rare, make sure that it’s properly sealed (browned) on the outside.
• Alway...
... middle of paper ...
...nd then discarded. Eating or smoking can contaminate hands. If hands are not properly washed afterward, viruses and bacteria can be transferred to food. Chewing tobacco and gum can contaminate food as well, so have food handlers do this only while on break. Don’t forget to remove aprons when leaving the kitchen area and not to wear aprons when handling garbage or cleaning work surfaces.
While safe hands, covering cuts and controlling bad habits do much to minimize the risk of food contamination, having healthy food handlers in the operation will have a much larger impact on food safety. Viruses are the leading cause of foodborne illness, which it is easily transferred from ill food handlers to food. Don’t allow food handlers to work while sick. Remind food handlers to report symptoms of sore throat with fever, vomiting, diarrhoea and jaundice caused by an infectious
E. Coli and other foodborne illnesses are something that should be of major concern to everybody, becasue nobody is safe from it. It is not something that can be prevented or
The Bureau of Labor Statistics reports that the injury and illness rates for the meat packing industry is two and a half times higher than the national average (https://www.osha.gov/SLTC/meatpacking/). Similar to the reaction of the jungle, the working conditions of these workers are often overlooked for health concerns of the meat. Some of the working hazards include: exposure to high noise levels, dangerous equipment, slippery floors, musculoskeletal disorders, and hazardous chemicals (https://www.osha.gov). Most of this can be avoided through simple solutions, for example on site medical evaluations for workers that are exposed to chemicals. To first insure the safety of our food we must better the working conditions of the factories which they are produced, then the quality of the food will
Meatpacking has become the most dangerous job in America. Unlike poultry plants, in which almost all tasks are performed by machines, most of the work in a slaughterhouse is done by hand. Hazards of the job include injuries from the various machines and knives, strain to the body from poor working conditions, and even methamphetamine use in order to keep up with the production line. Women face the added threat of sexual harassment. This chapter opens with an anecdote about the largest recall of food in the nation’s history. In 1997 approximately 35 million pounds of ground beef was recalled by Hudson Foods because a strain of E Coli was found in the food. However, by the time the beef was recalled, 25 million pounds had already been eaten. Schlosser notes that the nature of food poisoning is changing. Prior to the rise of large meatpacking plants, people would become ill from bad food in small, localized arenas. Now, because meat is distributed all over the nation, an outbreak of food poisoning in one town may indicate nation-wide epidemic. Every day in the United States, 200, 000 people are sickened by a food borne
Wash kitchen work surfaces and utensils with soap and water immediately after they have been in contact with raw meat or poultry. The client must understand that uncooked meat and poultry should be kept separate from produce, cooked foods and ready to eat foods. People with salmonellosis should not prepare food or pour water for others until their diarrhea has been resolved too.
• Wash your hands thoroughly before and after preparing food and after using the bathroom. Make sure people who live with you wash their hands often too. If soap and water are not available, use hand sanitizer.
Disinfecting toys, surfaces, utensils, and bedding should be part of a regular routine in order to prevent the spread of germs which can cause illness.
Food safety is a quite hot topic and important public health issue all over the world. Food-borne disease can cause serious harm. Millions of people suffered from diseases and even died because of having unsafe food.
Food hazards can be generally defined as a state or pollutant that may have the potential to cause disease. The issues of food hazards have become widely recognized internationally in the last decade. With modern technology, scientists have been able to identify foodborne diseases prompted by food hazards on a global scale and have acknowledged these hazards as a primary cause of morbidity (Friis, 2012). I chose to focus on food hazards, their significance, and their effect on a global scale because this is an issue that most people have, at some point, encountered throughout life. In my own life, I’ve experienced mild illness as a result of food that had been exposed to harmful bacteria, and have known individuals who faced more serious health
Name two ways contamination could have been avoided.Most of food pathogen endospores are heat resistant; therefore, they are likely to survive the temperatures that normally destroy food borne pathogens. It has been hypothesised that heat resistant increases with salinity and tends to decrease with acidity. According to recommendation by Food Code, hot food should be maintained at 57 degrees Celsius (135º F) and cold foods should be kept at 5 degrees Celsius (41ºF). Other methods recommended include steaming under pressure to destroy spores. It is important to ensure that the refrigerated foods are not stacked together, thereby allowing adequate flow of air (Brooks et al. 2013).d. Did you find any microorganism known not to cause food poisoning? What?Yes, Clostridium tetani- a gram positive spore forming bacteria. It was differentiated from Bacillus cereus in that C. tetani appearance resembles tennis rackets (Brooks et al. 2013).e. In what ways does Gram staining aide in the identification of unknown bacteria? Gram stain procedure is the single most common identification procedure used by bacteriologist. It helps describe bacteria into Gram negative or Gram positive bacillus. This is important when identifying unknown bacteria, because it helps one note the colony morphology, individual bacteria shape, as well as their reaction to the Gram stain. This information aids in reaching diagnosis and treatment procedures (Leboffe and Pierce, 2010). f. If you forgot to add
2. Read the Recipe Completely. Once you find the recipe, read it thoroughly, making sure all instructions are perfectly clear to you. If some of the food terms are incomprehensible to you, you may want to refer to a good food dictionary.
Food safety is an increasingly important public health issue. Governments all over the world are intensifying their efforts to improve food safety. Food borne illnesses are diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. “In industrialized countries, the percentage of people suffering from food borne diseases each year has been reported to be up to 30%. In the United States of America, for example, around 76 million cases of food borne diseases, resulting in 325,000 hospitalizations and 5,000 deaths, are estimated to occur each year.” (Geneva 2)
The restaurant employees are not following the cleaning and sanitation standards set by the restaurant’s managers and officials. The restaurant employees do not practice hygiene before coming into and at while they are at work. Sadly, it seems that the standards of sanitation most employees hold are declining. Employees are not bathing before work; they are wearing the same uniform they have been all week so that they do not have to spend the time and money it takes wash it, coming in hung-over or on some sort of drug(s), after throwing up, having diarrhea and being contagiously sick. The reason for this is that most employees do not care and just want a paycheck. Granted that the sanitation standards are changing with the years but even the smallest thing can still cause some kind of sanitation violation. Take for instance the employee usage of gloves: “When new and in good condition gloves are a help but, all too frequently, they are worn until the glove surfaces become roughened, porous and even split; in this state they are more a hazard than a help since they may harbour large numbers of bacteria on their damaged surfaces” (Forsyth and Hayes 374). However, even if the gloves do not split or break an employee can still be the cause of problems such as cross contamination by not changing out the gloves when fin-ished with the task just performed, or keeping them on throughout the duration of the shift. Howe...
Food-borne illnesses fall into two categories, intoxicant and infections. An understanding of the causes and preventions will limit any contaminations. The food preparation process emcompresses the sanitation process from
Each and every year millions of people become sick because of food poisoning and other food related illnesses. Many of these illnesses can easily be prevented by properly cooking and handling food in the kitchen. Unfortunately, many people around the world are unaware of the consequences that can occur from contaminated and undercooked food. It is important for every individual who is planning on making a meal in their life (virtually everyone) to understand how to properly prepare their meal.
Handling, processing, and preparation such as (cooking, cooling, reheating, holding/service) should be controlled to ensure that the food is not contaminated in any way.