tag:blogger.com,1999:blog-37575858854635863962024-02-06T19:56:05.737-08:00Food SafetyMeganhttp://www.blogger.com/profile/16980545495311242314noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-3757585885463586396.post-37491668215006149992015-10-14T14:19:00.000-07:002015-10-14T14:30:25.942-07:00<span style="font-size: large;">Food safety is the practices and procedures that preserve the quality of food and prevent contamination and <a href="http://umm.edu/health/medical/ency/articles/food-poisoning">foodborne</a> illnesses.</span><br />
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Meganhttp://www.blogger.com/profile/16980545495311242314noreply@blogger.comtag:blogger.com,1999:blog-3757585885463586396.post-22011074437997900822015-10-11T10:11:00.006-07:002015-10-14T14:31:50.956-07:00A Food Borne Illness<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnsBnSs-V1siQZ0eZqm6Jl0QFNvRaxOMg8vozEETq2uwuRuIAZQ6t9XKZq9_sSc4IfEODwI51Ybj38ZlnJ5CR7U_yecS2Zu-ll1ALfOx-FuA_bH4GCJGpWnCYZMqy4rOIqKtTSjIK26yc/s1600/food-safety-savvy_456px.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnsBnSs-V1siQZ0eZqm6Jl0QFNvRaxOMg8vozEETq2uwuRuIAZQ6t9XKZq9_sSc4IfEODwI51Ybj38ZlnJ5CR7U_yecS2Zu-ll1ALfOx-FuA_bH4GCJGpWnCYZMqy4rOIqKtTSjIK26yc/s320/food-safety-savvy_456px.gif" width="320" /></a></div>
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<span style="font-size: large;">A food borne illness, also known as food poisoning, is a disease transmitted from food, to people. If two or more people have the same symptoms, after eating the same food, it is considered a food borne-illness outbreak. It must be reported, investigated, and confirmed to be considered an outbreak. Millions of people contract a food-borne illness each year, but many go unreported.Young children under the age of 5 are at a greater risk for a food-borne illness. Their immune systems are still developing and they cannot fight off an infection. Food poisoning is often accompanied with diarrhea, which can cause dehydration. Other symptoms include nausea, vomiting, and stomach cramps.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpbnYFdf_LMHWqiRirpNiUp5-gxPwyzcv60zWBkBcyNGsFKutLjkPWQNyNeqyF1oyc0OqhA1mmFPZgzW4OyO6eH9HSmgMLmIupuhMmXeyD7VOrdYQHMEAwUUzT5dwwUYZGqVXriyOIkFM/s1600/infographic-foodsafety-children-under5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpbnYFdf_LMHWqiRirpNiUp5-gxPwyzcv60zWBkBcyNGsFKutLjkPWQNyNeqyF1oyc0OqhA1mmFPZgzW4OyO6eH9HSmgMLmIupuhMmXeyD7VOrdYQHMEAwUUzT5dwwUYZGqVXriyOIkFM/s640/infographic-foodsafety-children-under5.jpg" width="494" /></a>Meganhttp://www.blogger.com/profile/16980545495311242314noreply@blogger.comtag:blogger.com,1999:blog-3757585885463586396.post-16111084208779877762015-10-11T10:07:00.002-07:002015-10-14T14:24:13.010-07:00Clean<div style="text-align: left;">
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<b><span style="font-size: large;"> </span></b><span style="font-size: large;"><span style="font-size: small;"> </span></span><br />
<span style="font-size: large;">Bacteria can easily spread from one surface to another.You must keep hands, utensils, equipment and surfaces clean and sanitized to prevent cross-contamination.</span></div>
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<span style="font-size: x-large;"><b>Wash your hands! </b></span></div>
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<li><span style="font-size: large;">After using the restroom</span></li>
<li><span style="font-size: large;">Touching your hair, face, or body.</span></li>
<li><span style="font-size: large;">Sneezing, coughing, or using a tissue.</span></li>
<li><span style="font-size: large;">Eating, drinking, smoking, or chewing gum.</span></li>
<li><span style="font-size: large;">Handling raw meat, chicken, or seafood.</span></li>
<li><span style="font-size: large;">Taking out the garbage.</span></li>
<li><span style="font-size: large;">Handling money.</span></li>
<li><span style="font-size: large;">Leaving and returning to the prep area.</span></li>
<li><span style="font-size: large;">Touching anything that could contaminate hands.</span></li>
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<span style="font-size: x-large;"><b>Wash your utensils!</b></span></div>
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<span style="font-size: large;">Make sure your utensils are cleaned, rinsed, and sanitized.<b> </b></span></div>
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<span style="font-size: x-large;"><b>Wash your surfaces!</b></span></div>
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<span style="font-size: large;">Make sure surfaces are wiped clean with a sanitized cloth<b>.</b></span></div>
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<br />Meganhttp://www.blogger.com/profile/16980545495311242314noreply@blogger.comtag:blogger.com,1999:blog-3757585885463586396.post-62735470599930786422015-10-11T09:49:00.002-07:002015-10-14T14:22:39.458-07:00Seperate<div style="text-align: center;">
<span style="font-size: x-large;"><b><span style="font-weight: normal;"> <b>B</b>eware Of Cross-Contamination </span></b></span></div>
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<span style="font-size: large;">Cross-contamination occurs when microorganisms are transferred from one food surface to another.You don't want your fresh fruits and vegetables to come into contact with raw meat, poultry, or fish. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMqIySb6uEFLeiBzh-KsF3cuD8pfm-_zgiXoKyJmP4rg2P3oAwPKuV17PgPZHNvnq0m1DGrZZGaB9xhYQxyYMYGrzytEB0aaK18mjGPyQAwSFqOw7w6sX_sMJJEeC4X5HVZvjjHr2q2DE/s1600/CQaFC6vVAAE4YFl.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMqIySb6uEFLeiBzh-KsF3cuD8pfm-_zgiXoKyJmP4rg2P3oAwPKuV17PgPZHNvnq0m1DGrZZGaB9xhYQxyYMYGrzytEB0aaK18mjGPyQAwSFqOw7w6sX_sMJJEeC4X5HVZvjjHr2q2DE/s400/CQaFC6vVAAE4YFl.png" width="400" /></a></div>
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<span style="font-size: x-large;"><b><span style="font-weight: normal;">Keep food separated</span></b></span></div>
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<li><span style="font-size: large;"> Meats, poultry, and fish should always be packed separately
from fresh fruits and veggies at the check out counter.</span></li>
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<li><span style="font-size: large;">Use separate cutting boards for fresh produce and raw meat, poultry, or fish.</span></li>
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<li><span style="font-size: large;">Use separate utensils for cooked and raw foods.</span></li>
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<li><span style="font-size: large;">Store raw meat, poultry, and seafood on the bottom shelf of the refrigerator to prevent dripping juices on other food. </span></li>
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Meganhttp://www.blogger.com/profile/16980545495311242314noreply@blogger.comtag:blogger.com,1999:blog-3757585885463586396.post-13756957861946644262015-10-11T09:44:00.001-07:002015-10-14T14:23:26.307-07:00Cook<br />
<span style="font-size: large;">Time-Temperature abuse happens anytime a food remains too long at a temperature that is favorable to the growth of food borne microorganisms. The temperature range is between 41<b>˚F</b> and 135<b>˚F</b> degrees. This range is called the danger zone.Therefore, you need to keep cold foods cold, and hot foods hot..</span><br />
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<span style="font-size: x-large;"><b>Cooking Food</b></span><br />
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<span style="font-size: large;">Food needs to be cooked to the appropriate temperatures to kill pathogens. Temperatures are different for each foods. A thermometer is your most important tool to cooking foods to an accurate temperature.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkDOBi9z9sKlmkoBhzASIZV658hroVGz8S1mvXpVXcep-K99pWJICIPePUGUq8ru-nIiZGxs76JaURskswOiD6vlpfrw86hWW4m6CBcF9fb4dLOtdC_kow6g4wiiZ5Zq2zUWeIWpbWN8s/s1600/CQfVeX9WwAA8eJF.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkDOBi9z9sKlmkoBhzASIZV658hroVGz8S1mvXpVXcep-K99pWJICIPePUGUq8ru-nIiZGxs76JaURskswOiD6vlpfrw86hWW4m6CBcF9fb4dLOtdC_kow6g4wiiZ5Zq2zUWeIWpbWN8s/s640/CQfVeX9WwAA8eJF.jpg" width="640" /></a></div>
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<span style="font-size: x-large;"><b>Holding Food</b></span><br />
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<span style="font-size: large;">Hold hot food at 140<b>˚F</b> or higher. </span><br />
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Meganhttp://www.blogger.com/profile/16980545495311242314noreply@blogger.comtag:blogger.com,1999:blog-3757585885463586396.post-29907575474516285432015-10-11T09:44:00.000-07:002015-10-14T14:24:03.208-07:00Chill<b><span style="font-size: x-large;">Keep cold foods cold!</span></b><br />
<span style="font-size: large;"> Get perishable foods into the fridge or freezer within two hours.</span><br />
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<span style="font-size: x-large;"><b>Refrigerate Leftovers promptly.</b></span><br />
<span style="font-size: large;">Bacteria can grow in perishable foods within two hours. Cold temperatures slow the growth of pathogens. Leftovers should be refrigerated within 2 hours.</span><br />
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<b><span style="font-size: x-large;">Cool hot foods quickly.</span></b><br />
<span style="font-size: large;"> You need to get food through the danger zone very quickly. Food needs to be cooled from 135 to 70 degrees within 2 hours. Then from 70 to 41 degrees within the next 4 hours. Divide warm foods into several clean, shallow containers so they will chill faster.</span><br />
<br />Meganhttp://www.blogger.com/profile/16980545495311242314noreply@blogger.comtag:blogger.com,1999:blog-3757585885463586396.post-79032802547980555192015-10-11T09:43:00.001-07:002015-10-14T14:13:02.960-07:00Information <b><span style="font-size: large;">For more information, you can visit these sites.</span></b><br />
<a href="http://www.fightbac.org/" target="_blank"><span style="font-size: small;">Fight Bac </span></a><br />
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<a href="http://www.foodsafety.org/" target="_blank">FoodSafety.org </a><br />
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<a href="http://www.usda.gov/wps/portal/usda/usdahome?navid=food-safety" target="_blank">USDA</a><br />
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<a href="http://www.fda.gov/" target="_blank">FDA</a><br />
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<a href="http://www.cdc.gov/foodsafety/index.html" target="_blank">CDC</a><br />
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<b><span style="font-size: large;">Resources </span></b><br />
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<a href="http://www.foodsafety.gov/keep/basics/clean/index.html">FoodSafety.gov/clean</a><br />
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<a href="http://www.foodsafety.gov/keep/basics/separate/index.html">FoodSafety.gov/seperate</a><br />
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<a href="http://foodsafety.gov/mistakes">FoodSafety.gov/mistakes</a><br />
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<a href="http://www.cdc.gov/features/food-safety-savvy/index.html" target="_blank">FoodSafety/Savvy</a><br />
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ServeSafe 6th Edition Coursebook Pg 4-2<br />
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<br />Meganhttp://www.blogger.com/profile/16980545495311242314noreply@blogger.com