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Food Safety

Author : Bob Boeck
Views : 6

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.

Author Info

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">http://cooking-info.net for more
articles on cooking and some recipes.

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