Food Handlers Priority - Food Safety

As the headlines scream out news of food contamination, food recalls, and warn the public of food borne illnesses, now more than ever, we all must practice sanitary habits around what we eat. Food handlers must be ever vigilant of their responsibility in protecting the public's health. Here are some tips on handling food safely. "NJ Reports Salmonella Cases Linked to Multi-State Outbreak" "Michigan's Many E. coli Cases Linked to Ground Beef" "Massachusetts Salmonella Cases Linked To National Outbreak Involving Tomatoes" "Giant Food Recalls Giant Brand Garlic Bread and Garlic Spread" "computer services Oregon Firm Recalls Ground Beef Products" "FDA Warns About Nestle Cookie Dough" Most people are oblivious about food borne illness until they fall victim to the gut wrenching symptoms from consuming contaminated food. According to the CDC (Centers for Disease Control and Prevention), annually, more than 76 million people suffer from food borne illnesses from contaminated food. When food is left at room temperature for long periods of time, it gives bacteria a chance to grow, breeding computer services toxins that can cause illness when eaten. By the same token, when food is handled through unsanitary practice, bacteria can grow and when consumed, will cause illness. Current public health studies show that the number of potentially harmful bacteria in our food supply is five times the level that it was 50 years ago. However, 50 years ago, food was grown within 100 miles or less from our homes and restaurants. Since then, interstate highways, jet transport, food processing technology and agricultural methods make seasonal foods available year round from global sources. Food handlers computer services  have a huge responsibility to keep the public safe from consuming contaminated food by continuing to practice sanitary habits. Here are some tips to avoid food borne illnesses: -Wash your hands with warm water and soap for at least 20 seconds before and after handling food. If you wear gloves, keep your gloves clean and changed regularly. -Always wash computer services hands immediately after handling raw poultry, meat, eggs. -Never let raw meat, poultry, eggs, cooked food or cut fresh fruits or vegetables sit at room temperature more than two computer services hours before putting them in the refrigerator or freezer. -Wash fresh fruits and vegetables thoroughly. -Serving utensils should never touch raw meat or other food. -Refrigerate or freeze perishables, prepared food within two hours. Keep hot foods hot and cold foods cold. -Avoid cross-contamination (the transfer of bacteria from one food to another). Use one utensil for each food. -Produce that looks rotten should be discarded. -Scrub firm produce such as melons and cucumbers with a clean produce brush to prevent introducing germs while slicing. These are only a few tips for safely handling food. These tips and other important information is covered in the manual for prospective food handlers taking the test to obtain the food handlers card in Oregon. Study up and maintain healthful and sanitary habits.