You Can Prevent Foodborne Illness By Food Handlers

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You Can Prevent Foodborne Illness By Food Handlers

You Can Prevent Foodborne Illness By Food Handlers

Foodborne illness, or food poisoning, can be caused by various germs such as viruses, bacteria, and parasites that get into the food you eat. Though the illness may not seem severe initially, it can sometimes be life-threatening.

For example, certain strains of Salmonella can cause an infection that leads to death if not treated immediately with antibiotics. Food handlers work with food before it goes out to the public, such as cooks and wait staff in restaurants, chefs and cooks in private homes, and those who work in factories making foods like canned goods and frozen foods.

Clean hands are essential.

When preparing or serving food, it’s essential to keep your hands clean. It’s one of the most important aspects of preventing a foodborne illness.

Be sure to wash your hands with soap and water before you begin preparing or handling any foods both raw and cooked and do not use hand sanitizer in place of soap and water.

Also, avoid using raw fruits and vegetables that have not been adequately cleaned before eating them. Wash fruits and vegetables thoroughly with soap and water before eating them raw, cooking them, or adding them to salads or other dishes that will be served without being cooked.

Wash your hands and stay safe

Washing your hands before and after preparing or handling food is one of the best ways to avoid getting sick. If a spill occurs, clean it up immediately to prevent harmful bacteria from growing and spreading around your kitchen.

It’s also important to wash fruits and vegetables, even if they come pre-washed. Eighty-five percent of fresh produce contains microbes capable of causing human illness.

So not only will washing them reduce risk, but it will also help ensure you don’t consume any residual chemicals from pesticides. According to research, washing your hands before touching foods during preparation could lower your risk of contracting food poisoning more than 20 times. 

When traveling, wash your hands properly.

Wash your hands with soap and warm water for at least 20 seconds before eating or preparing food. If you don’t have access to soap and water, use an alcohol-based hand sanitizer.

Rub it into your hands until they’re dry, then follow up with a thorough washing when you have water available. Use separate cutting boards for produce and meat: Make sure that meat juices don’t contaminate produce or other foods by using different boards for each.

Never let raw meat juices come in contact with anything ready to eat; clean them off your board if they drip on it.

Don’t lick the spoon or bowl.

Yup, it’s pretty gross, but you might be surprised at how many people don’t know about these easy tips for preventing food-related illnesses.

Before doing anything else, thoroughly wash your hands with warm water and soap for at least 20 seconds. Then dry them using a clean paper towel or air dryer (not your sleeve). Touching everything from raw meat to surfaces touching the natural heart is dangerous!

Always use separate cutting boards for produce and meat/fish/poultry, and ensure to wash them between uses properly. Dishwashers aren’t safe either; only use them on sanitize mode.

Keep some distance from people who are sick.

Sickness spreads fast, particularly in places like hospitals, schools, and workplaces where people are in close contact. By avoiding those who are ill, you’ll avoid getting sick yourself.

To protect others, it’s a good idea to keep your distance from sick people as much as possible at least 3 feet (1 meter) away from anyone coughing or sneezing.

Wash your hands frequently to reduce your chances of spreading germs to other people and contaminating any surfaces you touch.

And since bacteria travel on doorknobs and elevator buttons, try to take an alternate route if someone next to you is sneezing or coughing heavily; cover your mouth with a tissue when you cough or sneeze, and wash your hands after leaving a public restroom.

Everyone needs soap for hand washing.

Soap is a great way to protect yourself from food-related illnesses. Before preparing or serving any meals, wash your hands with soap and warm water for at least 20 seconds.

Also, before eating anything, check to ensure it’s not already contaminated; thoroughly wash all fruits and vegetables, and don’t eat raw eggs (or foods containing raw eggs).

Send it back if you believe a restaurant has served undercooked meat or other items! People get sick when they eat things like steak that hasn’t been cooked thoroughly enough. It is also good practice to never use a shared spoon or fork while dining out in public.

Alcohol-based sanitizers won’t help you from getting the flu.

If you’re worried about germs, don’t reach for your hand sanitizer. While it won’t kill off harmful viruses and bacteria, it will get rid of some surface microbes including many types of antibiotic-resistant bacteria.

Hand sanitizers are approved as Generally Recognized As Safe and effective at killing most gram-positive bacteria (the kind that causes diseases like staph infections) but are not usually effective against gram-negative strains such as E. coli, Salmonella, or listeria.

While alcohol reduces skin contamination, it doesn’t destroy viruses already there (such as Hepatitis A or Norovirus). The best way to protect yourself; Wash your hands!

If soap isn’t available, at least use running water with your fingers to clean them up

Soap and water are great, but if you don’t have soap especially in public spaces just run your hands under water.

This prevents you from touching things with unwashed hands after preparing food, which means no way to spread germs. If running water isn’t available, use hand sanitizer. It won’t eliminate all bacteria on your hands, but it’s better than nothing!

Create awareness among school-going children about how one should wash/her hands

 Please make sure you lather with soap and water for at least 20 seconds (the length of time it takes to sing Happy Birthday twice).

Be sure to scrub between fingers, under nails, and all over palms, as well as between fingers and thumbs. Suppose you want to get fancy, use a liquid hand sanitizer after washing your hands with soap and water. In that case, it’s an extra layer of protection against germs.

Conclusion

Food safety awareness campaigns have not been highly influential in recent years. It seems that if people know about something and don’t feel like they need to be doing it, they won’t make a real effort to do it.

There are many reasons for these failures, but it has led some experts to conclude that we should stop trying so hard to educate others on how to keep themselves safe. If you want something done right, you have to do it yourself!