Food

A major challenge for food establishments is implementing and monitoring food safety program. As a rule, do not cook at home so worried, but you should be aware of some of the dangers of contamination of food.

One is the ServSafe certification program for food security. Rules continue to the National Restaurant Association Educational Foundation (NAREF) for the ServSafe Food Protection Manager Certification Examination, accredited in the setthe American National Standards Institute (ANSI) for Food Protection (CFP). There are a number of topics to be discussed. Be thankful that you eat, the restaurant will follow these guidelines.

Food Poisoning Disease is a disease that humans are transmitted or by food. It will cost a billion dollars annually in lost productivity, hospitalization, the result in claims of long-term disability and even death, people are at high risk of food poisoning diseaseInfants, pregnant women, elderly, people taking certain medications, and people who are seriously ill.

Potentially hazardous foods usually contain moisture, contains protein, preventing the pH slightly acidic and requires a time-temperature control for the growth of microorganisms and the production of toxins. These hazards are biological, chemical and physical.

Food poisoning micro-organisms grow well in temperatures of 41 ° C and 135 ° C. This range isknown as the danger zone temperature. Exposure not to kill microorganisms at temperatures outside the danger zone necessarily. Refrigeration temperatures may slow their growth.

Food can be dangerous for purchasing food from unsafe sources, in the absence of sufficient food to cook, store food at improper temperatures, contaminated equipment and poor hygiene.

Good personal hygiene is the key to preventing foodborne illness. Thisincludes:
1. Proper hand washing
2. Maintain cleanliness
3. Wear clean clothes when handling food
4. Avoid unhealthy habits
5. Health

A great danger in the river of life is the cross-contamination is the transfer of microorganisms from one food or another surface. It can be transmitted through food or hands dirty prep tables, equipment, utensils, cutting boards, or other foods. After cutting the meat,Poultry, etc., you must wash and sanitize cutting boards and knives.

Keep safe and Bon Appetit.