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Summer months brings out everyone's barbecue grills. But, in warmer temperatures - additional food safety care must be taken because bacteria multiply faster. Following a few simple principles and guidelines can prevent a food illness.
Hepatitis A is a highly contagious disease that attacks the liver. To prevent the spread of hepatitis A from an infected food worker to co-workers and/or restaurant patrons, food workers should never touch ready-to-eat foods with bare hands, and should carefully wash their hands after using the bathroom.
Foodborne illness is a common – yet preventable – public health problem. Ensuring food safety is increasingly more important as food trends change along with the globalization of our food supply. To prevent foodborne illness, it is necessary to understand how food becomes unsafe to eat and what proactive measures can be taken.
Raw poultry (turkey, chicken, duck, goose, quail, etc.) may contain harmful bacteria such as Salmonella and Campylobacter. Proper preparation, cooking, and storage procedures must be followed - or a foodborne illness can occur.
Going to the beach? While preparing for the heat on your body - also plan on the effects of heat on your food. Foodborne illnesses increase during the summer because not only does bacteria multiply faster in warmer temperatures, but preparing food outdoors makes safe food handling more challenging.
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Which health and safety violations occur most often on the job site today? With construction accounting for one in five workplace deaths in 2014...