A major challenge for food establishments is implementing and monitoring a food safety program. Generally, home cooks are not as concerned, but you should be aware of some of the dangers of food contamination.
One food safety certification is the ServSafe program.
Standards are set forth by the National Restaurant Association Educational Foundation (NAREF) for the ServSafe Food Protection Manager Certification Examination, which is accredited by the American National Standards Institute (ANSI) for Food Protection (CFP). There are a variety of topics that are covered. Be grateful that the restaurant you are dining at follows these guidelines.
Foodborne illness is a disease carried or transmitted to people by food. It costs the U.S. billions of dollars each year in lost productivity, hospitalization, long-term disability claims, and even death, People that have a high risk of contracting a foodborne illness are young children, pregnant women, elderly people, people taking certain medication, and people who are seriously ill.
Potentially hazardous food typically contains moisture, contains protein, slightly acidic PH, and requires time- temperature control to prevent the growth of microorganisms and the production of toxins. These hazards are biological, chemical, and physical hazards.
Foodborne microorganisms grow well between the temperatures of 41F and 135F. This range is known as the temperature danger zone. Exposing microorganisms to temperatures outside the danger zone does not necessarily kill them.
Refrigeration temperatures may only slow their growth.
Foods can become unsafe by purchasing food from unsafe sources, failing to cook food adequately, holding food at improper temperatures, using contaminated equipment, and poor personal hygiene.
Good personal hygiene is key to preventing foodborne illness. This includes:
1. Proper handwashing
2. Maintain personal cleanliness
3. Wearing clean clothes when handling food
4. Avoid unsanitary habits
5. Good health A major hazard in the flow of food is cross-contamination, which is the transfer of microorganisms from one food or surface to another. They can be transferred from food or unwashed hands to prep tables, equipment, utensils, cutting boards, or other food. After cutting meat, poultry, etc., you should wash and sanitize your cutting boards and kitchen knives.
Keep safe and Bon Appetit.
Bob Boeck is a Premier Member of the United States Personal Chef Association. He has passed the ServSafe Exam and is ServSafe Certified. Visit http://cooking-info.net for more articles on cooking and some recipes.
Disclaimer: All information on this site is provided for informational purposes only! By no means is any
information presented herein intended to substitute for the advice provided to you by any health care or other professional
or organization.
