3 Lessons Learned:

Ways to Prevent Foodborne Diseases
Statistics show that in every ten people one becomes sick from consuming unclean food every year. The cases are so severe that about 420000 deaths each year are associated with food contamination. These numbers are stunning even with the simplicity of proper food safety practice. Shocking but true, very few people really know how they can avoid poor food safety. It is essential that we enlightened ourselves plus out employees to bring down the demises and diseases linked to food safety. Read through the following to understand how you can achieve this.
Number one is hand washing, it is the best way to avoid cases related to foodborne. You may be surprised but while a lot of people to wash their hands, not many to it as I should be. It is imperative that you use enough soap and warm water when cleaning your hands. It is essential that you use warm water because it helps in eliminating the harmful microorganisms. Otherwise, you will be the same to a person who doesn’t wash hands at all. Similarly, you need to ensure that you are cleaning your hands at the precise times. It is mandatory that you clean your hands thoroughly after you visit the bathrooms.
One feature of food safety that is time and again disregarded is how you store food. Regarding your fruits and vegetable, it is essential you store them right away after cutting them. Vegetables and fruits are highly vulnerable than other foods to contamination when they are sliced open. Storing them immediately they are cut is a good way of eliminating this alarm. This will be effective if food is stored correctly. In the fridge, anything green should be placed on top while the meat on the lowest. By doing that, you will avoid raw meat from soaking onto the greens which can contaminate them.
A lot of people determine whether food is ready or not when cooking by looking at the texture and color; however, this is very wrong. The best way to tell whether food is cooked well is by the use of the thermometer it ensures that food is out of the danger zone. Make sure as you cook your eggs that both the yolk and white are steady and not runny. Never leave your food uncovered when preparing your food using the microwave. Your source and gravies should be left to boil especially when reheating them to be consumed and the above are food safety templates
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