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Are you going to celebrate the weekend by throwing a grilling party? Make sure you have a plan that includes food safety and fire safety. Practicing proper food and fire safety principles and procedures are the keys to having a safe weekend full of fun, food, and family time!
The safe handling of seafood is essential to reducing the risk of foodborne illness. Follow basic food safety tips for buying, preparing, and storing fish and shellfish — so you and your family can safely enjoy the fine taste and good nutrition of seafood.
Biological food hazards are biological agents that can pose a threat to human health and include bacteria, viruses, and parasites. Bacteria and viruses are responsible for most foodborne illnesses and are the biggest threat to food safety. The most common result of infections from biological agents is gastroenteritis - inflammation of the stomach and small intestine. Also called the “stomach flu”, gastroenteritis is generally acquired through consumption of contaminated food or water, or through direct contact with an object, surface, or person - as a result of poor sanitation and/or hygiene.
Dinner and a movie date night? Ditch the leftovers, not your date! Remember, leftovers are only safe for 2 hours at room temperature and won’t last through a movie - and only 1 hour if the temperature is over 90°F. After that time, bacteria growth can occur and cause food illness. Likewise, during warmer months bacteria multiply faster – so keeping food safe is more challenging.
All food service employees should be trained on the proper food safety principles and procedures because the repercussions of a foodborne illness to a food service operation can be disastrous.