Food safety is important because consuming foods that are contaminated with pathogens can cause foodborne illnesses. Foodborne illnesses can be uncomfortable and even life-threatening, especially for people with compromised immune systems.
The CDC estimates that about one in six Americans (roughly 49 million people) get sick each year from food poisoning, and about 128,000 are hospitalized due to foodborne illnesses. The CDC has determined that following sound food safety practices can prevent most foodborne illnesses in the U.S..
In the United States, foodborne illness results in about 130,000 hospitalizations and 3,000 deaths yearly. Globally, foodborne illness is estimated to cause about half a million deaths yearly. Food safety is important for everyone, but it is especially critical for people with weakened immune systems, such as young children, the elderly, and people with diabetes, allergies, or asthma.
Some rules of thumb are:
Keep cold foods cold (below 40 degrees) and hot foods hot (above 165 degrees).
Throw out foods if they have been above 140 degrees for more than two hours.
Wash hands with soap before handling food.
Keep hot foods out of the “danger zone” (between 40 and 140 degrees) as much as possible.
Food Safety Standards in the restaurant industry
The government sets food safety standards to protect consumers from foodborne illnesses. These regulations are in place to ensure that food is safe to eat by limiting the risk of foodborne illnesses through good handling, preparation, and storage of food.
One of the most important regulations for restaurants is food safety – ensuring that the food served does not cause illness. Food safety is essential for restaurants, as many people rely on them for most meals.
Another critical aspect of food safety in the restaurant industry is ensuring that employees are appropriately trained in food safety practices. Poor handling, preparation, and storage of food lead to illness. One of the most important regulations for restaurants is food safety – ensuring that the food served does not cause illness.
The following tips can help improve restaurants’ food safety practices:
Choose foods processed for safety.
Keep cutting boards clean and organized.
Cook food thoroughly.
Eat cooked foods immediately.
Store cooked foods carefully.
Reheat cooked foods thoroughly.
Avoid contact between raw foods and cooked foods.
Wash hands repeatedly.
Keep all kitchen surfaces meticulously clean.
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