"While the food supply in the United States is one of the safest in the world, the Centers for Disease Control và Prevention (CDC) estimates that each year roughly 1 in 6 Americans (or 48 million people) gets sichồng, 128,000 are hospitalized, và 3,000 die of foodborne diseases.
Bạn đang xem: Or else nghĩa là gì" www.cdc.gov
The top five risk factors that most often are responsible for foodborne illness outbreaks are:Improper hot/cold holding temperatures of potentially hazardous food Improper cooking temperatures of food Dirty and/or contaminated utensils and equipment Poor employee health and hygiene Food from unsafe sources
When food is being prepared by either the public in their trang chủ, or by a food facility operator, the presence of one or more of these risk factors dramatically increases the risk of a foodborne illness outbreak. If one of these risk factors is observed in a retail food facility, it constitutes a major violation và must be immediately corrected. Often the correction involves the destruction of food products to lớn minimize the risk of foodborne illness khổng lồ the public.Improper hot và cold holding temperatures of potentially hazardous foods.
The purpose of holding potentially hazardous foods at proper temperatures is to lớn minimize the growth of any pathogenic bacteria that may be present in the food. The number of bacteria that a person ingests with their food has a direct impact on a possible illness. A small number of disease causing bacteria may cause a mild illness or possibly no illness at all. However, a large number of the same bacteria may cause a very severe illness. Holding potentially hazardous foods at improper temperatures may allow pathogenic bacteria to lớn reproduce rapidly & progressively lớn great numbers, thus putting someone who eats that food at great risk for foodborne illness.
Potentially hazardous foods that are going khổng lồ be held at hot temperatures must be held at a temperature of 135°F or above sầu. Examples of hot holding methods include steam tables, crock pots, heat lamps, double boilers, và hot holding cases/cabinets.
The temperature range between 41°F & 135°F is called the danger zone. Food facility operators must take every precaution lớn minimize the amount of time that potentially hazardous foods spover in the danger zone.
When reheating cold foods to lớn hot hold them for service throughout the day, they must be rapidly reheated. This means that potentially hazardous foods must be reheated to lớn 165°F within 2 hours before being placed in a steam table or some other hot holding unit. (No ibé available)
Cooking food to lớn the proper temperatures is extremely important because many raw meats have pathogenic bacteria on them naturally, such as salmonella on raw chicken. Cooking is the only food preparation step that will actually kill bacteria. Proper holding temperatures slow down reproduction, freezing food makes bacteria go dormant, but proper cooking temperatures will kill bacteria that are in the food. When cooking foods, ensure that the proper temperature is reached by using an accurate probe thermometer khổng lồ measure the center of the food. Once the proper cooking temperature has been achieved, ensure that the food remains at or above that temperature for at least 15 seconds lớn make sure that most if not all of the bacteria are eliminated.
Dirty or Contaminated Utensils và Equipment
Utensils, equipment, and food contact surfaces may also be contaminated by other means. If they come inlớn contact with dirty mop water, garbage, pesticides, sewage, or anything else that could potentially cause illness.
Poor Employee Health và Hygiene
The person in charge (PIC) of the food facility is responsible for the health of their employees. The PIC must restrict an employee from working with exposed food, clean equipment, utensils, linens, và unwrapped single-use articles if they are suffering from symptoms of an axinh đẹp GI. Food workers should also be restricted from working with these items if they are coughing & sneezing and medicine is not helping. Additionally, any cuts, sores, or open wounds on the hands và arms must be properly bandaged, covered, và the food worker must wear gloves. The PIC is also required lớn exclude from the food facility any employees that are diagnosed with one of the following illness by a doctor:Salmonella typhi. Salmonella spp. Shigella spp. Entamoeba histolytica Enterohemorrhagic or shiga toxin producing Escheriphân chia coli. Hepatitis A vi khuẩn Norovirus
Additionally, the PIC is responsible for notifying Orange County Environmental Health if any of their employees have sầu been
Proper h& washing goes "hand-in-hand" with employee health when preventing foodborne illness outbreaks. Foodborne illnesses are often caused by food workers contaminating their hands và then touching food or other food contact surfaces without first washing their hands. It is imperative sầu lớn wash your hands before touching food, utensils, or food contact surfaces in each of these instances to prevent spreading foodborne illness:When you first arrive at work và enter the kitchen After using the restroom After sneezing or coughing After touching any other part of the toàn thân (i.e. hair or face) besides your hands and the exposed part of your arms that were previously washed After handling any raw animal products (i.e. raw meat and raw eggs) After performing any non-food preparation related activity such as taking out the garbage, eating, drinking, smoking, using pesticides, washing dirty utensils, using a phone, or handling money.
Thorough h& washing is important to ensure that all contamination has been removed. Proper hand washing shall be done with warm water và soap for a minimum of 10 - 15 seconds. A nail brush may be necessary lớn get any dirt underneath the fingernails. The hands shall then be dried using disposable paper towels or a hot air blow drier.
Proper glove sầu use is an excellent tool for protecting the food from contamination. However, the use of gloves must follow strict guidelines or else food becomes contaminated just as though no gloves were used at all. These guidelines include:A food worker must wash their hands before putting on a clean pair of gloves Gloves must be changed every time that a food worker would otherwise be required to lớn wash their hands Gloves must be changed when they have sầu become damaged or deteriorated Single-use gloves are to be discarded after use & may not be reused
Food From Unsafe Sources
Any food that is khổng lồ be sold, served, given away, or used as an ingredient, must be obtained from an approved source. An approved source is a facility where the food produced, prepared, or processed, meets or exceeds the standards of the responsible regulatory agency. This most commonly means that the facility has a valid permit và is inspected on a regular basis by a regulatory agency. The regulatory agency may be Orange County Environmental Health, but may also be other agencies such as the U.S. Food và Drug Administration (FDA) or the United States Department of Agriculture (USDA).
Even when the source you purchase food from is approved, it is still advisable to lớn know exactly how they handle your food before it gets lớn you. When receiving food, kiểm tra it to make sure that it is being received at the proper temperatures, that it is not infested with any kind of vermin, và that it has not been adulterated in any way. If the food has been temperature abused, is infested, or has been adulterated, bởi vì not accept the delivery. Since it can be difficult to lớn tell if fresh produce has been contaminated prior to delivery, ensure that it is always washed prior khổng lồ being cut, cooked, prepared, served