Safe Food Handling
Safe Food Handling
Alternate Names food safety food sanitation and hygiene
Definition
Safe food handling practices limit the risk of foodborne illnesses or food poisoning. Culprits of foodborne illness include produce, cooked and raw meat, eggs, and canned foods.
What food source is the nutrient found in?
If not handled properly, many foods can become contaminated with germs and organisms that make people sick when the food is eaten. Experts estimate that between 6.5 and 33 million cases of food borne illness occur in the United States each year. Many reports go unreported because symptoms can often be mistaken for other health problems, such as the "flu".
How does the nutrient affect the body?
Symptoms of foodborne illness include: fatigue chills mild fever dizziness headaches upset stomach
People can have diarrhea with dehydration, severe cramps, vision problems and possibly even death in severe cases. Symptoms vary depending on the person and the type of foodborne illness. Types of foodborne illnesses include salmonella, clostridium perfringens, clostridium botulism and E. coli.
Information
Eating foods that have been contaminated by certain germs or "pathogens" can make a person ill. This is called food poisoning or foodborne illness.
Often, when people have a stomach ache or feel as though they have the "flu" they may have eaten a foodborne pathogen. These types of germs are around us all the time.
Infants, children, pregnant women, those with weakened immune systems and the elderly may be more at risk because they are less able to fight the effects of the germs.
There are ways to prevent contacting foodborne illnesses at home.
Here are some important tips: Keep hot foods hot. High temperatures (between 165 to 212 degrees F) reached when boiling, baking, frying, and roasting will kill most bacteria. When cooking meats, use a meat thermometer. Bring meat and fish to an internal temperature of 160 degrees F, and 180 degrees F for poultry. Hold
Alternate Names food safety food sanitation and hygiene
Definition
Safe food handling practices limit the risk of foodborne illnesses or food poisoning. Culprits of foodborne illness include produce, cooked and raw meat, eggs, and canned foods.
What food source is the nutrient found in?
If not handled properly, many foods can become contaminated with germs and organisms that make people sick when the food is eaten. Experts estimate that between 6.5 and 33 million cases of food borne illness occur in the United States each year. Many reports go unreported because symptoms can often be mistaken for other health problems, such as the "flu".
How does the nutrient affect the body?
Symptoms of foodborne illness include: fatigue chills mild fever dizziness headaches upset stomach
People can have diarrhea with dehydration, severe cramps, vision problems and possibly even death in severe cases. Symptoms vary depending on the person and the type of foodborne illness. Types of foodborne illnesses include salmonella, clostridium perfringens, clostridium botulism and E. coli.
Information
Eating foods that have been contaminated by certain germs or "pathogens" can make a person ill. This is called food poisoning or foodborne illness.
Often, when people have a stomach ache or feel as though they have the "flu" they may have eaten a foodborne pathogen. These types of germs are around us all the time.
Infants, children, pregnant women, those with weakened immune systems and the elderly may be more at risk because they are less able to fight the effects of the germs.
There are ways to prevent contacting foodborne illnesses at home.
Here are some important tips: Keep hot foods hot. High temperatures (between 165 to 212 degrees F) reached when boiling, baking, frying, and roasting will kill most bacteria. When cooking meats, use a meat thermometer. Bring meat and fish to an internal temperature of 160 degrees F, and 180 degrees F for poultry. Hold