Sandwiches are potentially high risk food items. They can contain raw ingredients (e.g., vegetables) – that if not washed – can harbor dangerous bacteria like E. coli.
Sandwiches can also have cold cuts – which can contain a bacteria called Listeria monocytogenes. Pregnant women, the elderly, young children, and people with weakened immune systems are at a greater risk of getting a serious infection from Listeria.
Happy #GrandparentsDay! Help grandparents and the elderly live long, healthy lives with food safety tips & reminders!
As people age, their bodies do not to work as well as they did when they were younger. Changes in organs and body systems are expected as people grow older. These changes make older adults more susceptible to contracting a foodborne illness.
September is National Food Safety Month (NFSM) and a great time to make sure your kitchen and the foods you prepare in it are safe for your family.
Food safety should not only be a food service establishment’s top priority for patron’s health – but it’s also good business!
September is National Food Safety Education Month and the perfect time to check your knowledge and educate yourself on food safety and reducing the risk of food poisoning. Take our free food safety training quiz to test your knowledge.
Produce cannot safely be salvaged in flooded areas. Flood waters can be contaminated with oil, heavy metals, toxic chemicals, raw sewage, farm animal waste, agricultural run-off, pathogens, bacteria and other biohazards – and can create foodborne illness or food poisoning.
According to the FDA, if the edible portion of a crop is exposed to flood waters, it is considered adulterated and not safe for human consumption.
Foodborne illness (also called foodborne disease and informally referred to as food poisoning) refers to human sickness or disease caused by consuming food or beverages contaminated with harmful biological, chemical, or physical hazards.
To prevent foodborne illness, it is necessary to understand how food becomes unsafe to eat and what proactive measures can be taken to keep food safe.
TCS foods are high risk foods that requires specific time and temperature controls to remain safe for consumption. When cooling this type of food, the temperature must be reduced from 135°F to 41°F or lower – within 6 hours.
Raw chicken and poultry may contain harmful bacteria – such as salmonella, listeria, and campylobacter – and washing it does not remove the bacteria.
This bacteria can also be spread to other items and food – if proper procedures are not followed. The only way to kill bacteria on chicken is by cooking it to a safe internal temperature – as measured by a food thermometer.
During hurricane season, your emergency plan should include a list of emergency supplies – along with a plan for safe food and water – that can get through a storm and the potential lengthy and unpleasant aftermath.
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