A major challenge for food establishments to implement and monitor a food safety program. Generally, home cooks are not as concerned, but some of the dangers of contamination of food you should be aware of.
ServSafe certification is a food safety program. ServSafe Food Protection Manager Certification National Restaurant Standards further examination, which American food preservation for the National Standard (ANSI), Institute (CFP) is accredited by the Association for Education Foundation (NAREF) are established by. There are a variety of topics that are covered. Am grateful that you are dining in restaurants these guidelines be followed.
Foodborne illness or food by taking a disease transmitted to people. The lost productivity each year billions of dollars the U.S., hospitals, long-term disability claims, costs, and death, people have a high risk of contracting a foodborne illness young children, pregnant women, elderly people, people taking certain medications are people who are seriously ill.
Potentially hazardous food is usually moisture, protein, is slightly acidic pH, temperature and time for development of microorganisms and toxins to prevent the need to control production. These threats, biological, chemical and physical hazards are.
Foodborne microorganisms temperature between 41 ° F and 135 ° F. The well-developed category is known as the temperature danger zone. Microorganisms exposed to temperatures outside the danger zone is not necessarily kill them. Refrigeration temperatures can only slow its growth.
Foods from unsafe sources are vulnerable to buying food, to cook food adequately may fail, improper food holding temperatures, contaminated equipment use, and poor personal hygiene.
Good personal hygiene is the key to preventing foodborne illness. This includes:
1. Proper handwashing
2. To maintain personal hygiene
3. Wearing clean clothes when handling food
4. Avoid the nasty
5. Good health
A major threat to the flow of food cross contamination, which is the transfer of microorganisms from a food or surface. Food or dirty hands can they be transferred from the table, appliances, dishes to prepare, board, or cutting other food. Meat, poultry, etc. After cutting, you wash your cutting boards and kitchen knives should be cleaned.
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