Month: August 2015
Food safety refers to the conditions and practices that preserve the quality of food to prevent contamination and food borne illnesses it also referred to as food sanitation and hygiene. In Australia, all food establishments are required to implement food safety at home systems. One person in each food business is required to undergo basic food safety training. The basic safety training consists of:
- Inhibiting the growth of bacteria that can cause food poisoning.
- Problems with product packaging such as leaks in packs, damage to packaging and diseases spread by pests.
- Food handling – these includes re-packing, food storage, packaging, cleaning, sanitizing and delivery
- Personal hygiene
- Serving customers who are at risk of allergies
- Sanitation and proper storage
Food poisoning is a serious matter. It can cause serious health problems and sometimes death. Food poisoning is caused by poor handling of food making it susceptible to bacteria. Particular groups of people are at more risk in food poisoning. It is paramount to prevent food poisoning. Here are a few general guidelines to do so:
- Foods that came from animals such as meat, dairy products and eggs are cooked thoroughly or pasteurized. Check the temperature of the food using a thermometer
- Never eat spoiled eggs or meats. Be sure to verify the expiration date of meat and eggs before purchasing them
- Transport food items correctly
- Better buy fresh products and ensure its quality
- Wash your hands, knives and chopping boards thoroughly with warm water and anti-bacterial soap
- Wash vegetables and fruits thoroughly
- Ready to eat foods should be cooked until the recommended temperatures are achieved
Getting Help for Food Poisoning
If you or someone you know feel bad after consuming a particular food, it is better to see a doctor right away since they know the proper medication and report the incident to your local health authority so that they can investigate the situation.
Four Safety Tips for Home Food Safety
- Wash – The simplest way of avoiding bacteria in your kitchen and onto your food is by washing your hands and washing your cutting boards, utensils and dishes thoroughly.
- Separate – Separate the ready to eat foods from raw meat, poultry and seafoods because bacteria can spread through cross contamination.
- Cook – Food is safely cooked when it reaches an adequate internal temperature that kills the harmful bacteria that may cause food poisoning. Don’t rely on colour, texture and taste when cooking. The most reliable way to check if the food is cooked is by using a thermometer.
- Refrigerate – Cooling foods slows the growth of illness causing bacteria and keep them out of the temperature danger zone. Perishable foods left unrefrigerated for 2 hours can cause food poisoning. Refrigerate promptly and correctly.
At the end of the day common sense plays a significant role when it comes to food safety. The well being of your goodself and the people around you is literally in your hands.
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