There is old English saying “Food cooked with passion and served with love tastes divine. “Trust me, it is true even today! Every food enthusiast (like you and me) is well aware that the soul of any good recipe resides in the right blend of spices and fresh natural ingredients. But we might sometimes miss upon an even more important ingredient while cooking food, and which more often than not tampers with the soul of our recipe. Comoactivar Yes, I am talking about food safety & hygiene. One has to be very careful while handling food and maintain the highest level of hygiene and food safety in our kitchen and home Food contamination can occur at any stage, be it harvesting, processing, preparation, storage or transportation. Food borne diseases are often common where low standards of hygiene are used. Aspecjoinery
According to data released by World Health Organization, every year food borne disease causes almost one in ten people to fall ill. These diseases can be deadly especially in children. There are a few basic rules to be followed while handling food: One must wash one’s hands thoroughly with soap before coming in contact with food. Bettingmagasinet
This eliminates transfer of germs from your hands to the food. One must wash all vegetables and fruits with cold water before using them. Kitchen counters and surfaces are the key places which if dirty can contaminate food. These places must be sanitized thoroughly along with equipment used for preparing food. topbets.isl In case you are sick or down with cold and flu you must avoid cooking and handling food. When someone has the symptoms of diarrhea, vomiting or jaundice, they should stay away from the workplace. And if they have a sore throat and fever, they should be restricted from preparing and serving food. Oddsmagasinet
This is alarming because these people potentially could have spread disease to the people who consume the foods their establishments were serving. Martin Bucknavage, extension food-safety specialist says,”Foodborne pathogens such as Nor virus, Hepatitis A and Shigella often are spread by sick workers to restaurant patrons through the food.” Morethanodds
These recommendations are not just for foodservice or retail food establishments but also for people who cook for their families and those who work in child care or elder-care facilities. The use of hand sanitizers and tissue paper should be encouraged in all age groups. Skycaresolutions
To avoid cross contamination keep raw and cooked foods separate when storing and preparing. Varotex Food should be stored in covered containers in the fridge and put raw meats and poultry in the bottom of the fridge so the juices don’t contaminate food on lower shelves. Don’t put cooked meat back on the plate the raw meat was on. Boostad
This is alarming because these people potentially could have spread disease to the people who consume the foods their establishments were serving. Martin Bucknavage, extension food-safety specialist says,”Foodborne pathogens such as Nor virus, Hepatitis A and Shigella often are spread by sick workers to restaurant patrons through the food.” Prisma-ads
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