Why food safety is essential?
“Serving safe food it’s not an option it’s an obligation”
Each year, it is estimated that 48 million consumers become sick from contaminated food. According to the Centre of Disease and Control, consumers have a 1 in 6 chance of catching a food borne illness in a given year. Hundreds of food recalls are performed each year.
To help increase the awareness of food safety and decrease illness, the below collection of food safety suggestion provided to encourage precautions to be taken when it comes to the preparation and consumption of food.
Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness.
It is important for people to understand how their behavior and activities contribute to the safety of food and how they can decrease the risk of food borne illness.
From processes on the farm to practices in the kitchen, human activities play an important role in food safety.
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How do we keep our food safe?
- Keep clean. Wash your hands thoroughly with soap before handling food.
- Separate raw and cooked foods.
- Cook foods thoroughly.
- Keep food at safe temperatures.
- Use safe water and raw materials when preparing food.
Words of advice for infant care!!!
“You are the key to your safety”
Wash Hands Often
Hand washing is one of the most important ways to keep your preschooler from getting sick. Children should wash their hands with warm water and soap for 20 seconds at a time
Prevent choking by avoiding small or tough pieces of food. Your preschooler can easily choke on some foods. Avoid foods that are smaller than one-half inch (1/2 in.) or about the size of a nickel
Avoid Raw Foods
Some foods are more likely to cause food borne illness. Avoid serving your preschooler to that foods.
Serve Safe Seafood
Some types of seafood may contain unhealthy chemicals, like mercury. Choose fish lower in mercury to make sure what your child eats is safe.
“Always check the expiry date”
Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F (62.8 º C) as measured with a food thermometer before removing meat from the heat source.
For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F (71.1 º C) as measured with a food thermometer.
Cook all poultry to an internal temperature of 165 °F (73.9 °C) as measured with a food thermometer.
Hot food should be held at 140 °F (60 °C) or warmer.
Cold food should be held at 40 °F (4.4 º C) or colder.
When serving food at a buffet, keep food hot with chafing dishes, slow cookers, and warming trays.
Keep food cold by nesting dishes in bowls of ice or use small serving trays and replace them often.
Perishable food should not be left out more than 2 hours at room temperature—1 hour when the temperature is above 90 °F (32.2 º C).
Discard any food left out at room temperature for more than 2 hours—1 hour if the temperature was above 90 °F (32.2 º C).
Place food into shallow containers and immediately put in the refrigerator or freezer for rapid cooling.
Use cooked leftovers within 4 days.
Reheat leftovers to 165 °F (73.9 °C).
Go healthy and happy!!! 😊😊