1. Personal Hygiene: “Hand Washing, fingernails, food worker illness policy (including exclusion of ill workers, cuts, burns, bandages, etc.), hair, uniforms, glove use, jewelry, personal cleanliness, or unsanitary habits such as eating, drinking, smoking, or spitting are all parts of defining personal hygiene standards.” Poorly handwashing is one of the leading causes of foodborne illness.
2. Time and Temperature Control of Foods: “Able to reduce bacterial growth in potentially hazardous foods by limiting the time food is in the “danger zone”
(135°F to 41°F) during any steps of the food flow from receiving through service. The FDA Food Code recommendation no more than a cumulative 4 hours in the danger zone. Use a calibrated thermometer …show more content…
Food contaminated with heavy metals or with toxins can cause long term health problems including cancer and neurological disorders. Infections caused by contaminated food have a much higher impact on populations with poor or fragile health status and can easily lead to serious illness and death. For infants, pregnant women, the sick and the elderly, the consequences of foodborne disease are more critical and may be fatal.” Food contamination in general affects the economy and society as a whole. By that being said, everyone has a role to play to ensure that what we eat is not contaminated or causes diseases and that can help all of us handle food safely. What are some ways to improve food safety? It requires a “multitude of different professionals working together, making use of the best available science and technologies, less harmful cleaning products, requiring expertise from a variety of different disciplines such as: toxicology, microbiology, parasitology, nutrition, health economics, and human and veterinary medicine.” Also, wise food choices, using information provided in food labeling, and make certain of supply chain compliance with strong food-safety practices.
2. Time and Temperature Control of Foods: “Able to reduce bacterial growth in potentially hazardous foods by limiting the time food is in the “danger zone”
(135°F to 41°F) during any steps of the food flow from receiving through service. The FDA Food Code recommendation no more than a cumulative 4 hours in the danger zone. Use a calibrated thermometer …show more content…
Food contaminated with heavy metals or with toxins can cause long term health problems including cancer and neurological disorders. Infections caused by contaminated food have a much higher impact on populations with poor or fragile health status and can easily lead to serious illness and death. For infants, pregnant women, the sick and the elderly, the consequences of foodborne disease are more critical and may be fatal.” Food contamination in general affects the economy and society as a whole. By that being said, everyone has a role to play to ensure that what we eat is not contaminated or causes diseases and that can help all of us handle food safely. What are some ways to improve food safety? It requires a “multitude of different professionals working together, making use of the best available science and technologies, less harmful cleaning products, requiring expertise from a variety of different disciplines such as: toxicology, microbiology, parasitology, nutrition, health economics, and human and veterinary medicine.” Also, wise food choices, using information provided in food labeling, and make certain of supply chain compliance with strong food-safety practices.