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Ways to Prevent Foodborne Diseases
Each year, one person in every ten suffers from ailments associated with contaminated food. On top of that around 420000 persons die each year due to food contamination. Even when you would think that practicing correct food safety procedures would be easy, the statistics are staggering. However, the problem is that not so many people can tell how they can practice proper food safety. It is essential that we enlightened ourselves plus out employees to bring down the demises and diseases linked to food safety. Here are some of the best ways in which this can be achieved.
We can’t talk about poor food safety prevent without mention the number one way of thwarting foodborne ailments which is handwashing. The reason for this is that although people do wash their hand, not so many people focus on doing it correctly. It is imperative that you use enough soap and warm water when cleaning your hands. When using warm water, you will be eliminating the bacteria, hence this is quite necessary. This is quite important as lack of doing this is essentially like not cleaning your hands at all. Furthermore, you need to ensure you are doing this at the right times. It is mandatory that you clean your hands thoroughly after you visit the bathrooms.
You need re-evaluate how you store your food as it is one thing often passed over when it comes to food safety. Most people when they cut vegetables or fruits, they leave them in the open which is not the right thing to do as we need to store them straightaway. Vegetables and fruits are highly vulnerable than other foods to contamination when they are sliced open. You can void this by simply placing them in the fridge after cutting them. Moreover, not only should the food be stored but it should be done in the correct order. There should be a proper procedure of keeping food in the fridge, the veggies and fruits should never go below the meat and poultry, it should be the opposite. This is to hinder fluids from the raw meat from soaking onto your greens and fruits which can be a contaminant.
Many individual consider the food’s texture and pigments enough to define whether food is ready to eat or not; unfortunately, it is not the case. You can only determine whether food is rightly cooked by using a thermometer to check if it is out of the danger zone. When cooking your eggs, always make sure that you don’t have runny yolks and whites. Never leave your food uncovered when preparing your food using the microwave. It is essential when reheating your soups or sauce that it reaches the boiling points before consumption.