Because the headlines scream out news of food contamination, food recalls, and warn the general public of food borne illnesses, now more than ever before, all of us must practice sanitary habits around the food we eat. Food handlers should be ever vigilant of the responsibility in protecting the public’s health. Below are great tips on handling food securely.

“NJ Reports Salmonella Cases Associated with Multi-Condition Outbreak”

“Michigan’s Many E. coli Cases Associated with HamburgerInch

“Massachusetts Salmonella Cases Associated With National Outbreak Involving Tomato plants”

“Giant Food Recalls Giant Brand Garlic clove Bread and Garlic clove Spread”

“Or Firm Recalls Hamburger Products”

“Food and drug administration Warns About Nestle Cookie Dough”

Many people are oblivious about food borne illness until they become a victim of the gut wrenching signs and symptoms from consuming contaminated food. Based on the CDC (Cdc and Prevention), yearly, greater than 76 million people are afflicted by food borne illnesses from contaminated food. When meals are left at 70 degrees for lengthy amounts of time, it provides bacteria an opportunity to grow, breeding toxins that induce illness when eaten. At the same time, when meals are handled through unsanitary practice, bacteria can grow so when consumed, may cause illness.

Current public health research has shown that the amount of potentially dangerous bacteria within our food is five occasions the amount it had become half a century ago. However, half a century ago, food was grown within 100 miles or fewer from your homes and restaurants. Since that time, interstate highways, jet transport, food processing technology and farming methods make periodic foods available all year round from global sources.

Food handlers have a big responsibility to help keep the general public protected from consuming contaminated food by ongoing to rehearse sanitary habits. Below are great tips to prevent food borne illnesses:

-Wash both hands with warm soapy water not less than 20 seconds pre and post handling food. Should you put on mitts, keep the mitts neat and altered regularly.

-Always wash hands soon after handling raw chicken, meat, eggs.

-Never let raw meat, chicken, eggs, cooked food or cut fresh vegetables or fruits spend time at 70 degrees greater than two hrs before putting them within the refrigerator or freezer.

-Wash fresh vegetables and fruit completely.

-Serving utensils should not touch raw meat or any other food.

-Refrigerate or freeze perishables, prepared food within two hrs. Keep hot foods cold and hot foods cold.

-Avoid mix-contamination (the change in bacteria in one food to a different). Play one utensil for every food.

-Produce that appears rotten ought to be discarded.

-Scrub firm produce for example melons and cucumbers having a clean produce brush to avoid presenting germs while slicing.