Ways to Prevent Foodborne Diseases
Statistics show that in every ten people one becomes sick from consuming unclean food every year. On top of that around 420000 persons die each year due to food contamination. Even when you would think that practicing correct food safety procedures would be easy, the statistics are staggering. However, the problem is that not so many people can tell how they can practice proper food safety. By training yourself and your staff, you can help reduce the deaths and ailments associated to food safety. Here are some of the best ways in which this can be achieved.
One of the best ways of doing this is through handwashing, and the reason why it is top on the list is that its most effective way to prevent foodborne diseases. You may be surprised but while a lot of people to wash their hands, not many to it as I should be. Make sure as you wash your hands you are using enough amount of soap and do so preferably with warm water. When using warm water, you will be eliminating the bacteria, hence this is quite necessary. This is quite important as lack of doing this is essentially like not cleaning your hands at all. Furthermore, you need to ensure you are doing this at the right times. It is obviously required that you clean your hands after using the washrooms.
One feature of food safety that is time and again disregarded is how you store food. About foods like veggies and fruits, make sure you each time you cut them, they are stored straightaway. Most people don’t know that plant product are more prone to environmental impurities immediately they are cut open. You can void this by simply placing them in the fridge after cutting them. Also, ensure that you are keeping food in the ideal fashion. There should be a proper procedure of keeping food in the fridge, the veggies and fruits should never go below the meat and poultry, it should be the opposite. By doing that, you will avoid raw meat from soaking onto the greens which can contaminate them.
Many individual consider the food’s texture and pigments enough to define whether food is ready to eat or not; unfortunately, it is not the case. You can only determine whether food is rightly cooked by using a thermometer to check if it is out of the danger zone. When it comes to cooking eggs, cook them until you see that you have a stable yolk and white. When it comes to microwave cooking, make sure what you cook is well covered. Your source and gravies should be left to boil especially when reheating them to be consumed and the above are food safety templates
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