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Food Safety
A food borne illness is a disease carried or transmitted to people by food. Food borne illness outbreak is defined as an incident in which two or more people experience the same illness after eating the same food. A food borne illness is confirmed when laboratory analysis shows that a specific food is the source of the illness. Each year, millions of people are affected by food borne illness, although the majority of cases are not reported. However, the cases that are reported and investigated help the industry understand some of the causes of illness. They also heighten awareness of what can be done to control them. Fortunately, every establishment or home, no matter how large or small, can take steps to ensure the safety of the food it prepares and serves to its people.
Preventing Food Borne Illness:
Preventing food borne illness in your establishment requires a comprehensive approach. This includes setting up appropriate food safety programs and training employees to handle food safely. It also includes identifying food that is most likely to become unsafe and the potential hazards that can contaminate it. Finally, food borne illnesses can be prevented when high risk patrons are made aware of the risk of consuming raw or undercooked food.
1. Wash hands, utensils and surfaces often
2. Wash fruits and vegetables properly in running water
3. Refrigerate cooked foods within 2 hours of cooking
4. Cook foods to safe temperatures
5. Re-heat defrosted foods properly
MILK, CHEESE AND DAIRY PRODUCTS
Dangers of RAW MILK
Pasteurization is a process that kills harmful bacteria by heating milk to a specific temperature for a set period of time. Some people continue to believe that pasteurization harms milk and that raw milk is a safe healthier alternative.
Raw milk can harbor dangerous microorganisms, such as Salmonella, E. coli, and Listeria, that can pose serious health risks to you and your family.
Here are some common myths and proven facts about milk and pasteurization:
- Raw milk DOES NOT kill dangerous pathogens by itself.
- Pasteurizing milk DOES NOT cause lactose intolerance and allergic reactions. Both raw milk and pasteurized milk can cause allergic reactions in people sensitive to milk proteins.
- Pasteurization DOES NOT reduce milk's nutritional value.
- Pasteurization DOES NOT mean that it is safe to leave milk out of the refrigerator for extended time,particularly after it has been opened.
- Pasteurization DOES kill harmful bacteria.
- Pasteurization DOES save lives.
FRESH VEGETABLES AND FRUITS
Buying Tips
- Purchase produce that is not bruised or damaged.
- When selecting fresh-cut produce - such as a half a watermelon or bagged salad greens - choose items that are refrigerated or surrounded by ice.
- Bag fresh fruits and vegetables separately from meat, poultry and seafood products.
Storage Tips
- Store perishable fresh fruits and vegetables (like strawberries, lettuce, herbs, and mushrooms) in a clean refrigerator at a temperature of 40° F or below.
- Refrigerate all produce that is purchased pre-cut or peeled.
Preparation Tips
- Begin with clean hands. Wash your hands for 20 seconds with warm water and soap before and after preparing fresh produce.
- Cut away any damaged or bruised areas on fresh fruits and vegetables. Produce that looks rotten should be discarded.
- All produce should be thoroughly washed before eating. Wash fruits and vegetables under running water just before eating, cutting or cooking.
- Even if you plan to peel the produce before eating, it is still important to wash it first.
- Washing fruits and vegetables with soap or detergent or using commercial produce washes is not recommended.
- Scrub firm produce, such as melons and cucumbers, with a clean brush.
- Drying produce with a clean cloth towel or paper towel may further reduce bacteria that may be present.