Food Safety Bulletin
Food Safety Bulletin
No Name
March 12, 2012
University of Phoenix
Food Safety Bulletin
According to the Centers for Disease Control and Prevention, 1 in 6 Americans become sick or hospitalized. About 3,000 Americans die yearly of foodborne diseases. Our country governs agencies and is notorious for slapping on strict guidelines for the food industry. Factories go through vigorous inspections and tests periodically to ensure that they operate a safe environment. Even with these strict guidelines in place, foodborne illnesses still pass through the forceful inspections and expectations. As consumers, we readily forget that the foods that we purchase are prepared, either packed, or ready to eat. However, before these foods arrive at groceries or restaurants, they go through some tough inspections and pass numerous tests before they are released to the public. The safety concerns should not stop there. When you purchase foods, proper handling and storing should be applied. Take meats for example: they need to be stored at a temperature below 40˚F. Bacteria grow most rapidly in the range of temperatures between 40˚F-140˚F. They can double in number in as little as twenty minutes. Aside from storing, handling meats should yield safety precautions as well. The first thing you should always do when you are about to handle or touch any food is to wash your hands. Constantly wash your hands throughout your food handling to eliminate contracting any bacteria from the foods. Try not to cross-contaminate meats with vegetables. Consider having separate cutting boards and knives when you are cutting them. When cross-contamination occurs, the bacteria from the meats may die from cooking but may still be alive on the vegetables. There are many foodborne illnesses. Bacteria are the most common cause. The most common bacterial foodborne pathogens are salmonella, food poisoning, the cafeteria germ, etc. Salmonella occurs from the consumption of eggs or poultry that
No Name
March 12, 2012
University of Phoenix
Food Safety Bulletin
According to the Centers for Disease Control and Prevention, 1 in 6 Americans become sick or hospitalized. About 3,000 Americans die yearly of foodborne diseases. Our country governs agencies and is notorious for slapping on strict guidelines for the food industry. Factories go through vigorous inspections and tests periodically to ensure that they operate a safe environment. Even with these strict guidelines in place, foodborne illnesses still pass through the forceful inspections and expectations. As consumers, we readily forget that the foods that we purchase are prepared, either packed, or ready to eat. However, before these foods arrive at groceries or restaurants, they go through some tough inspections and pass numerous tests before they are released to the public. The safety concerns should not stop there. When you purchase foods, proper handling and storing should be applied. Take meats for example: they need to be stored at a temperature below 40˚F. Bacteria grow most rapidly in the range of temperatures between 40˚F-140˚F. They can double in number in as little as twenty minutes. Aside from storing, handling meats should yield safety precautions as well. The first thing you should always do when you are about to handle or touch any food is to wash your hands. Constantly wash your hands throughout your food handling to eliminate contracting any bacteria from the foods. Try not to cross-contaminate meats with vegetables. Consider having separate cutting boards and knives when you are cutting them. When cross-contamination occurs, the bacteria from the meats may die from cooking but may still be alive on the vegetables. There are many foodborne illnesses. Bacteria are the most common cause. The most common bacterial foodborne pathogens are salmonella, food poisoning, the cafeteria germ, etc. Salmonella occurs from the consumption of eggs or poultry that