There are over 250 foodborne diseases, all of which can be traced back to three categories of hazards: biological, chemical or physical. “Biological hazards are the most common cause of foodborne illness.
These are foods contaminated by external forces.
For example, someone not washing their hands before handling food.Oct 19, 2021.
cooking – making sure food is cooked throughout to kill harmful bacteria. chilling – making sure foods are stored at the correct temperature to prevent growth of harmful bacteria. avoiding cross-contamination – preventing the spread of bacteria to surfaces and ready to eat food..
Wear short sleeves or roll them up so they don't catch on fire.
Make sure children and pets stay at least 3 feet away from a hot stove.
Turn pot handles toward the back of the stove so no one can bump them or pull them over.
Move things that can burn away from the stove..
Key facts.
Food safety, nutrition and food security are inextricably linked.
An estimated 600 million – almost 1 in 10 people in the world – fall ill after eating contaminated food and 420 000 die every year, resulting in the loss of 33 million healthy life years (DALYs).May 19, 2022.
There are four steps to food safety.
To prevent foodborne illnesses, the CDC offers a four-step system: Clean your hands, separate raw products from other foods, cook foods to their specified temperature and chill foods promptly.Oct 19, 2021.
Aim for an internal temperature of 75 \xb.
Inadequate cooking is a common cause of food poisoning.
Cross-contamination from raw to cooked foods, such as from hands, chopping boards or utensils, can also cause food poisoning.
Most foods, especially meat, poultry, fish and eggs, should be cooked thoroughly to kill most types of food poisoning bacteria..
If you are simmering, baking, or roasting food, check it regularly, remain in the kitchen while food is cooking, and use a timer to remind you that you are cooking
Keep anything that can catch fire — oven mitts, wooden utensils, food packaging, towels or curtains — away from your stovetop
Food is safely cooked when the internal temperature gets high enough to kill germs that can make you sick
The only way to tell if food is safely cooked is to use a food thermometer
You can’t tell if food is safely cooked by checking its color and texture (except for seafood)
A listing of consumer information by topic
Topics include food allergies, food safety concerns, and what you need to know about dietary supplements
Learn food safety techniques such as purchasing safe food, practicing safe handling while in the kitchen, and properly storing food and leftovers
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