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Nairaland Forum / Nairaland / General / Food / Food Safety Tips (6515 Views)
ISO 22000 - Food Safety Management System (FSMS) / National Food Safety Policy / Food Safety (2) (3) (4)
Food Safety Tips by FoodVendors: 12:38pm On Nov 13, 2013 |
FIVE KEYS TO SAFER FOOD: 1. Keep Clean Wash your hand with soap before handling food and often during preparation. Wash your hands with soap after using the toilet. Wash and sanitize all surfaces and equipment used for food preparation Protect kitchen areas and food insects, pests and other animal 2. Separate Raw and Cooked Separate raw meat, poultry and seafood other foods use separate equipments and utensils such a knives and cutting board for handling raw foods store food in containers avoid contact between raw and prepared foods 3. Cook Thoroughly Cook food thoroughly, especially meat, poultry, eggs and sea foods Bring foods like soup and stews to boiling to make sure that they have reached 70c. For meat and poultry, make sure that juices are clear, not pink, ideally, use a thermometer. Reheat cooked food thoroughly. Avoid overcooking when frying, grilling or baking food as this may produce toxic chemicals. 4. Keep Food at Safe Temperature Do not leave cooked food at room temperature for more than 2 hours Refrigerate promptly all cooked food and perishable food (preferably below 5c) Keep cooked food piping hot (more than 60c) prior to serving Do not store food too long even in the refrigerator Do not thaw frozen food at room temperature. 5. Use Safe Water and Raw Materials Use safe water or treat it to make it safe Select fresh and wholesome foods Choose foods processed for safety, such as pasteurized milk Wash fruits and vegetables, especially if eaten raw Do not use food beyond its expiry date. FIVE KEYS TO A healthy diet 1. Give your baby only breast milk for the first 6 months of life • From birth to 6 months of age your baby should receive only breast milk, day and night • Breast feed your baby whenever the baby feels hungry 2 Eat a Variety of Foods • Eat a combination of different foods: stable foods, Legumes, Vegetables, fruits and foods from Animals 3 Eat Plenty of Vegetables and Fruits • Consume a wide variety of vegetables and fruits (more than 400g per day) • Eat raw vegetables and fruits as snacks instead of snacks that are high in sugar or fat • When cooking vegetables and fruits, avoid over cooking as this can lead to loss of important Vitamins • Canned or dried vegetables and fruits may be used, but choose varieties without added salt or sugar. 4 Eat Moderate Amount Of Fats and Oils • Choose unsaturated vegetable oils (e.g. olive, soya, sunflower, corn) rather than animal fats or Oil high in saturated fats (e.g. coconut and palm oil) • Choose white meats (e.g. poultry) and fish that are generally low in fats rather than red meat • Limit consumption of processed meat and luncheon meat that are high in fat and salt • Use low or reduced fat milk and dairy products, where possible • Avoid processed, baked, and fried foods that contain industrial Trans fatty acids. 5 Eat Less Salt and Sugar • Cook and prepare foods with as little salt as possible • Avoid foods with high salt content • Limit the intake of soft drinks and fruits drinks sweetened with sugar FIVE KEYS TO [color=#990000][/color]APPROPRIATE PHYSICAL ACTIVITY 1 If you are physically active it’s not too late to start regular physical activity and reduce Sedentary activities • Find a physical activity that is fun • Gradually increase your participation in physical activity • Be active with family member in the home and outside • Reduce sedentary habit such as watching TV and playing computer games 2 Be physically active everyday in as many ways as you can • Walk to the local shop • Take the stairs instead of the lift • Get off the bus early and walk 3 Do at least 30 minutes of moderate intensity physical activity on 5 or more days each week • Make physical activity part of your regular routine • Organize to meet friends for physical activity together • Do some physical activity at lunch time with colleagues 4 If you can, enjoy some regular vigorous intensity physical activity for extra and fitness benefits • Vigorous physical activity can come from sports such as football, badminton, or Basketball and activities such as aerobics, running and swimming • Join a team or club to play a sport that can enjoy Ride a bike to work instead of taking the car 5 School-aged young people should engage in at least 60 minutes of moderate to rigorous intensity physical activity each day • Encourage young people to participate in sports and physical activity for fun • Provide young people with safe and supportive environment for physical activity : BEWARE OF THESE BANNED FOOD PRODUCTS: A list of food products and ingredients banned in several places around the world was released recently. Suprisenly, many items on the list are still in Nigeria. It is not unexpected that a host of the banned ingredients are disguised and passed off as “safe” and “healthy”. Here are tips for avoiding the offending ingredients. 1) Artificial food colorings; - Today, many companies are removing artificial colours from their products, so a little research should help you find safe alternatives. Many common snack foods contain Yellow #5 in their ingredient list, but its not the only artificial food colour that is banned in other countries. Blue #1, Blue #2, and Red #40 may also cause health problems. 2) Brominated vegetable oil;- Banned in over 100 countries world wide because it contains toxic bromine, brominated vegetable oil is used in many brands of beverage drinks to prevent the flavouring from seperating and floating to the surface. 3) Bromated flour;- In Nigeria, many kinds of bread (notably the agege variety) are still made from bromated flour,which is banned in Europe, Canada and China, and linked to kidney damage, cancer and nervous system damage. 4) BHT and BHA;- Japan,the United Kingdom and other European countries have banned these preservatives because they have been shown to cause cancer in rats. To avoid BHT and BHA, best option is purchasing food that is fresh and natural. 5) Arsenic;- Though a known poison, arsenic was used in some chicken to make the meat appear fresher. Chickens raised for meat are no longer given feed additives containing arsenic, but that didn’t stop the European Union from putting ban on it. If you eat poultry, particularly the frozen variety, make sure you know where it is coming from and how it is raised. |
Re: Food Safety Tips by FoodVendors: 7:23pm On Jul 26, 2014 |
Barka de Sallah to our muslim customers and Nigerians while you enjoy the delicacies, Picnics and barbecues with family and friends often top the list of activities for Sallah celebration. Just remember to use some special precautions when you’re preparing and serving food during warm weather to avoid foodborne illnesses such as Salmonellosis. To help prevent foodborne illness: Wash your hands thoroughly with soap and warm water before handling any food and after handling raw poultry, beef and eggs. Thoroughly rinse fresh fruits and vegetables. Cook foods thoroughly, especially ground beef, poultry and pork. While beef is sometimes popular, disease-causing organisms can survive in undercooked meat. Keep hot foods hot (140 degrees F or above) and cold foods cold (40 degrees F or below). With ground meat, bacteria can spread during the production process, so cook it to at least 160 degrees F. Color is not a reliable indicator of doneness, so use a food thermometer to check the internal temperature of items such as burgers. Be sure to keep raw meat, fish or poultry cold until it is cooked and make sure it doesn’t come into contact with ready-to-eat food (e.g., cheese, sliced onions, tomatoes or bread). Also, never place cooked meats on the same plate or pan that held raw meats, which can permit cross-contamination. Don’t leave food unrefrigerated out for longer than one hour at a time. Note that some popular cold picnic foods are potentially hazardous and require special care: Any homemade food that contains eggs, meat or poultry such as egg, chicken, tuna and potato salads, as well as deviled eggs Luncheon meats, sandwich fillings and other ready-to-eat protein foods Meat, fish or poultry Milk and other dairy products Sliced tomatoes Cut melons Foods served hot, especially creamed or scalloped dishes containing milk, eggs, cornstarch or flour, should be cooked just before picnic time and kept hot and covered until served. The symptoms of most types of food poisoning include severe cramps, abdominal pain, nausea, vomiting and diarrhea. Symptoms typically begin from 30 minutes to three days after eating contaminated food. Most cases of foodborne illness are mild, and the symptoms disappear in a day or two. If symptoms are severe or last longer than two days, contact a physician or other health care provider |
Re: Food Safety Tips by FoodVendors: 1:19pm On Jul 30, 2014 |
BEWARE OF THESE FOOD SAFETY TIPS!!! 1. What should be the last item to put in your cart? The seafood counter is typically in the middle of the supermarket, not near the registers. But fish is the last thing you should put in your cart. it’s better to do a little backtracking at the supermarket than risk spoiled seafood. 2. What produce to seek out and what to avoid? Fresh produce, such as spinach, lettuce, and tomatoes, has been linked to dangerous outbreaks of Salmonella and E. coli. But you should still eat lots of fruits and veggies since the health benefits far outweigh the risks. Avoid raw sprouts unless you want to cook them. Buy local or organic if sustainability (or taste) is important to you — but bacteria don’t know the difference between local farms or big agribusiness. 3. Which additives are safe and which are dangerous? Many processed foods in supermarket center aisles are filled with additives that have long chemical names. Most of them, even the hard-to-pronounce ones, are perfectly safe. However, avoiding 17 questionable additives, including artificial sweeteners such as aspartame and acesulfame potassium; artificial food dyes such as Yellow 5, Yellow 6 and Red 40; and preservatives such as potassium bromate, propyl gallate, sodium nitrite and TBHQ. 4. What’s the deal with dairy? Avoid raw, unpasteurized milk at all costs. Happily, it’s unlikely you’ll find it at the supermarket, and it is illegal to ship raw milk across state lines in order to sell it. Avoid soft or unpasteurized cheeses if you are pregnant or immune-compromised. 5. How to avoid antibiotic-resistant “superbugs” in meat and poultry? More than three-quarters of the most important antibiotics are used not in human medicine but in animal production, including to speed growth and to compensate for crowded living conditions. That promotes the growth of antibiotic-resistant bacteria that make some foodborne illnesses harder to treat. 6. For all meat and poultry, use a plastic bag to handle and wrap packages at the store. 7. What about “pink slime” and irradiation? Lean finely textured beef, or LFTB, made with technology that pulls the last bits of muscle meat clinging to the bones of carcasses, became known as “pink slime.” It may sound unsavory, but it’s no less safe than the rest of the burger (which is risky enough). 8. Are steaks safer than ground beef? Generally. Surface bacteria on steaks are typically killed by the high heat of cooking. One important exception are steaks or roasts that are mechanically tenderized, where tiny blades or needles can bring surface bacteria to the interior of the cut of meat. Another exception involves the use of an enzyme known as transglutaminase, colloquially known as “meat glue.” That lets hotels or other institutional food service providers bind one small piece of meat to another — creating the illusion of a larger, more expensive steak. 9. How to minimize cross-contamination in the kitchen? Have multiple cutting boards for different purposes. At a minimum, use one for produce and two more for raw and cooked meats. Sanitize sponges in the dishwasher or microwave and replace them frequently. Don’t bother rinsing raw meat and poultry. Studies have shown bacteria splashing up to six feet around the sink during rinsing. MEAT SAFETY from the store When shopping, buy cold food like meat and poultry last, right before checkout. Separate raw meat and poultry from other food in your shopping cart. To guard against cross-contamination — which can happen when raw meat or poultry juices drip on other food — put packages of raw meat and poultry into plastic bags.Plan to drive directly home from the grocery store. You may want to take a cooler with ice for perishables. Always refrigerate perishable food within 2 hours. Refrigerate within 1 hour when the temperature is above 90 °F. At home, place meat and poultry in the refrigerator immediately. Freeze poultry and ground meat that won't be used in 1 or 2 days; freeze other meat within 4 to 5 days. Thaw Safely Completely thaw meat and poultry before grilling so it cooks more evenly. Use the refrigerator for slow, safe thawing or thaw sealed packages in cold water. For quicker thawing, you can microwave defrost if the food will be placed immediately on the grill. Marinating A marinade is a savory, acidic sauce in which a food is soaked to enrich its flavor or to tenderize it. Marinate food in the refrigerator, not on the counter. Poultry and cubed meat or stew meat can be marinated up to 2 days. Beef, veal, pork, and lamb roasts, chops, and steaks may be marinated up to 5 days. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat and poultry in it. However, if the marinade used on raw meat or poultry is to be reused, make sure to let it come to a boil first to destroy any harmful bacteria. Transporting When carrying food to another location, keep it cold to minimize bacterial growth. Use an insulated cooler with sufficient ice or ice packs to keep the food at 40 °F or below. Pack food right from the refrigerator into the cooler immediately before leaving home. Keep Cold Food Cold Keep meat and poultry refrigerated until ready to use. Only take out the meat and poultry that will immediately be placed on the grill. When using a cooler, keep it out of the direct sun by placing it in the shade or shelter. Avoid opening the lid too often, which lets cold air out and warm air in. Pack beverages in one cooler and perishables in a separate cooler. Keep Everything Clean Be sure there are plenty of clean utensils and platters. To prevent foodborne illness, don't use the same platter and utensils for raw and cooked meat and poultry. Harmful bacteria present in raw meat and poultry and their juices can contaminate safely cooked food. If you're eating away from home, find out if there's a source of clean water. If not, bring water for preparation and cleaning. Or pack clean cloths, and moist towelettes for cleaning surfaces and hands. Precooking Precooking food partially in the microwave, oven, or stove is a good way of reducing grilling time. Just make sure that the food goes immediately on the preheated grill to complete cooking. Cook Thoroughly Cook food to a safe minimum internal temperature to destroy harmful bacteria. Meat and poultry cooked on a grill often browns very fast on the outside. Use a food thermometer to be sure the food has reached a safe minimum internal temperature. MEATS Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures. GROUND MEATS Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer. POULTRY Cook all poultry to a safe minimum internal temperature of 165 °F as measured with a food thermometer. NEVER partially grill meat or poultry and finish cooking later. Reheating. When reheating fully cooked meats like hot dogs, grill to 165 °F or until steaming hot. Keep Hot Food Hot After cooking meat and poultry on the grill, keep it hot until served — at 140 °F or warmer.Keep cooked meats hot by setting them to the side of the grill rack, not directly over the coals where they could overcook. At home, the cooked meat can be kept hot in an oven set at approximately 200 °F, in a chafing dish or slow cooker, or on a warming tray. Serving the Food When taking food off the grill, use a clean platter. Don't put cooked food on the same platter that held raw meat or poultry. Any harmful bacteria present in the raw meat juices could contaminate safely cooked food. In hot weather (above 90 °F), food should never sit out for more than 1 hour. Leftovers Refrigerate any leftovers promptly in shallow containers. Discard any food left out more than 2 hours (1 hour if temperatures are above 90 °F). Safe Smoking Smoking is cooking food indirectly in the presence of a fire. It can be done in a covered grill if a pan of water is placed beneath the meat or poultry on the grill; and meats can be smoked in a "smoker," which is an outdoor cooker especially designed for smoking foods. Smoking is done much more slowly than grilling, so less tender meats benefit from this method, and a natural smoke flavoring permeates the meat. The temperature in the smoker should be maintained at 250 to 300 °F for safety. Use a food thermometer to be sure the food has reached a safe internal temperature. Pit Roasting Pit roasting is cooking meat in a large, level hole dug in the earth. A hardwood fire is built in the pit, requiring wood equal to about 2½ times the volume of the pit. The hardwood is allowed to burn until the wood reduces and the pit is half filled with burning coals. This can require 4 to 6 hours burning time. Cooking may require 10 to 12 hours or more and is difficult to estimate. A food thermometer must be used to determine the meat's safety and doneness. There are many variables such as outdoor temperature, the size and thickness of the meat, and how fast the coals are cooking. Does Grilling Pose a Cancer Risk? Some studies suggest there may be a cancer risk related to eating food cooked by high-heat cooking techniques as grilling, frying, and broiling. Based on present research findings, eating moderate amounts of grilled meats like fish, meat, and poultry cooked — without charring — to a safe temperature does not pose a problem. To prevent charring, remove visible fat that can cause a flare-up. Precook meat in the microwave immediately before placing it on the grill to release some of the juices that can drop on coals. Cook food in the center of the grill and move coals to the side to prevent fat and juices from dripping on them. Cut charred portions off the meat. |
Re: Food Safety Tips by FoodVendors: 12:53pm On Aug 20, 2014 |
FOODSAFETY & VIRUSES When we think of food safety in food businesses, we tend to think about bacteria such as salmonella, E. coli and campylobacter. We put vast resources into preventing these outbreaks by preventing cross-contamination, ensuring food is always stored at the correct temperature and ensuring food is prepared and cooked according to strict processes. This is all hugely important, but what about viruses? Food safety and viruses, Norovirus, for instance, is one of the most common causes of food poisoning. Such viruses can be present in a food preparation environment and there is no easy scientific method of verifying its presence or where it’s come from before it can spread. To reduce the risk, businesses can do all they can in terms of good hygiene practices and making sure products are cooked, but if you’re looking at fresh, ready-to-eat produce, then a quick wash is all that is likely to happen. At that point, you’re relying on the health not only of the person preparing it, but the health and good practices of everyone who has come into contact with it all the way from the farm. This emphasises the importance of trusting your supply chain. Food businesses are under increasing pressure to know exactly where their food has come from and the journey it’s been on. Knowing it’s been sourced from a reputable supplier is vital. Within food businesses themselves, there is plenty of advice regarding what can be done to reduce the risk of viruses contaminating food. Proper hand washing and disinfecting surfaces are perhaps the most obvious, but one area that can clearly be improved in the future is excluding staff with symptoms (such as diarrhoea or vomiting) from food handling areas for a minimum of 48 hours after their symptoms have stopped. If staff are penalised for taking time off sick, they’re much more likely to bring viruses to work. |
Re: Food Safety Tips by FoodVendors: 7:20pm On Sep 10, 2014 |
Food safety & Kitchen. The kitchen can become a breeding ground for dangerous bacteria. Cleaning your kitchen before you prepare and enjoy foods can protect you and your family from food poisoning. • Wash your hands often — front and back, between fingers, under fingernails — in warm, soapy water for at least 20 seconds before and after every step in preparing or eating foods. • Clean all work surfaces often to remove food particles and spills. Use hot, soapy water. Keep nonfood items – mail, newspapers, purses, reusable tote bags — off counters and away from food and utensils. Wash the counter carefully before and after food preparation, as well as items commonly touched such as cabinet knobs and the refrigerator handle. • Wash dishes, cutting boards and cookware in the dishwasher or in hot, soapy water, and always rinse them well. Remember that chipped plates and china can collect bacteria. • Replace old cutting boards that have cracks, crevices and excessive knife scars. • Change towels and dishcloths often and wash them in the hot cycle of your washing machine. Allow them to dry out between each use. If they are damp, they’re the perfect breeding ground for bacteria. Throw out dirty sponges or wash them in a bleach-water solution. • On any appliance, clean spills up right away. Wash appliances with hot, soapy water. Pay close attention to the refrigerator and the freezer shelves, sides and door where foods are stored. • Spills and food splatters inside the microwave also can collect bacteria, so clean it regularly as well
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Re: Food Safety Tips by FoodVendors: 1:25pm On Sep 29, 2014 |
EBOLA VIRUS DISEASE & FOOD SAFETY/HYGIENE The initial source of past outbreaks was likely human contact with wild animals through hunting, butchering and preparing meat from infected wild animals (“bush meat”), with subsequent transmission from human to human. But in the current outbreak, the majority of cases are a result of human-to-human transmission. If food products are properly prepared and cooked, humans cannot become infected by consuming them: the Ebola virus is inactivated through cooking. Basic hygiene measures can prevent infection in people in direct contact with infected animals or with raw meat and by-products. Basic hygiene measures include regular hand washing and changing of clothes and boots before and after touching these animals and their products. However, sick and diseased animal should never be consumed. Ebola is what scientists call a haemorraghic fever - it operates by making its victims bleed from almost anywhere on their body. Usually, victims bleed to death from Ebola It's Contagious- Ebola is highly contagious; being transmitted via contact with body fluids such as blood, saliva, semen or body discharges. Ebola is NOT AIRBORNE! Really Deadly- About 60-90% of people that catch Ebola will die from it. It's one of the deadliest diseases in the world, killing in a few weeks. Untreatable- This is the sad part - Ebola has no known cure. But victims can be treated for symptoms and have been known to recover with intensive care How Do I Know Someone has Ebola? The symptoms generally take 2 - 21 days to become apparent. The symptoms are deceptively general - tending to look a lot like malaria or a flu. The first and most important thing is a HIGH and SUDDEN FEVER plus any of these other 3 signs: Headache, Diarrhoea, Vomiting. Weakness, Joint & Muscle Ache , Stomach Pain, Lack of Appetite, Sore Throat , Bleeding |
Re: Food Safety Tips by FoodVendors: 12:57am On Feb 26, 2015 |
WHO | World Health Day 2015: Food safety www.who.int Unsafe food is linked to the deaths of an estimated 2 million people annually – including many children. Food containing harmful bacteria, viruses, parasites or chemical substances is responsible for more than 200 diseases, ranging from diarrhoea to cancer.... |
Re: Food Safety Tips by FoodVendors: 10:48am On Mar 24, 2015 |
WORLD HEALTH DAY 2015:-) FOOD SAFETY TIPS Inform yourself. How much do you know about your food? Read the labels when buying and preparing food Familiarize yourself with the dangerous microbiological and chemical agents in your region Learn how to take care when preparing specifc foods which can be danger- ous if not handled properly (e.g. raw chicken, cassava, etc.) Learn how to prepare and store food from other cultures that you are not fa- miliar with (e.g. sushi) • Handle, store and prepare food safely Practice WHO’s Five Keys to Safer Food when handling and preparing food (keep clean – separate raw and cooked food – cook thoroughly – cook food at safe temperatures – use safe water and raw materials). Avoid overcooking when frying, grilling or baking foods as this may produce toxic chemicals. In your kitchen, store chemical products in a safe place. Do not re-use containers that were initially used to store chemicals to store food. Practice safe food handling when selling food at markets. Practice WHO’s Five Keys to Growing Safer Fruits and Vegetables (practice good personal hygiene – protect felds from animal faecal contamination – use treated faecal waste – evaluate and manage risks from irrigation water – keep harvest and storage equipment clean and dry) to decrease microbial contami- nation when growing fruits and vegetables for your family or community • Teach healthy practices to others in your community • Make safe/wise choices Take particular care in preparing food for pregnant women, children, the elder- ly and the sick (those with a weakened immune system) When eating food from street vendors or buffets in hotels and restaurants, make sure that cooked food is not in contact with raw food that could contam- inate it. Make sure the food you eat is prepared and kept in good hygienic conditions (clean, cooked thoroughly, and kept at the right temperature, i.e. hot or refrig- erated/on ice) When shopping, keep raw meat, poultry, fsh and shellfsh away from your |
Re: Food Safety Tips by FoodVendors: 9:58am On Mar 27, 2015 |
FoodVendors:
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Re: Food Safety Tips by FoodVendors: 7:25am On Apr 04, 2015 |
Quiz of the day
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Re: Food Safety Tips by FoodVendors: 1:21pm On Apr 06, 2015 |
WORLD HEALTH DAY 2015, THEME : FOODSAFETY
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Re: Food Safety Tips by FoodVendors: 6:03pm On Apr 13, 2015 |
[code][/code]REMINDER
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Re: Food Safety Tips by FoodVendors: 2:44pm On May 14, 2015 |
Five Pest Management Tips for Restaurant Employees Restaurants can face major risks related to pest activity, which is why a proper Integrated Pest Management (IPM) program must be in place. However, restaurant owners are not the only ones who should play a part in the IPM program; employees should participate as well. Often times, live pests are sighted in restaurants, which can result in immediate consequences to a restaurant owner’s bottom line. Therefore, restaurant employees should be trained on how to prevent and react to pest sightings in their establishment.The following tips will help restaurateurs get their employees on board with pest management. 1. Contact a pest management professional for a complimentary on-site employee training that will teach employees the importance of pest management and how it could affect the diners’ experience. 2. Diners have zero tolerance for pests. Ensure employees know the protocol for pest sightings, which should include: Catching the pest for identification Recording when, where and how many pests were seen Assisting your pest management professional to determine the method of treatment. 3. The most productive way to keep all employees involved in pest management is to add one or two pest control responsibilities to their daily routine. These responsibilities should align with employees’ roles and can be as simple as regularly emptying trash cans and re-lining them, or clearing and sweeping food debris. 4. In common employee areas, post educational materials such as sanitation checklists and pest identification sheets that provide information on common pests and potential health threats. 5. Establish an open line of communication that encourages all employees to report pests immediately. Remember that employees can bring pests into the restaurant on their belongings from home, so it’s important that they know pest sighting reports are encouraged to prevent pest activity in areas such as break rooms, the kitchen or the dining area. Fostering an open line of communication will help restaurateurs get ahead of any pest issues and related health and safety threats. Source:-) food safety tech. |
Re: Food Safety Tips by FoodVendors: 10:43pm On May 20, 2015 |
Food borne illness, source, agent and symptoms..........
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Re: Food Safety Tips by FoodVendors: 2:06pm On May 22, 2015 |
Do not use/eat expired egg
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Re: Food Safety Tips by FoodVendors: 10:03pm On Jun 23, 2015 |
IMPROVE YOUR HEALTH this ramadan 5 THINGS YOU CAN DO TODAY: 1. PRACTICE GOOD HYGIENE: One of the best ways to prevent getting sick and spreading illness is through regular ‘hand washing’. Infections such as; influenza, pneumonia and diarrheal diseases are spread through contaminated hands. There are certain times when hand washing is particularly important, namely: • After using the toilet • After changing diapers or helping a child to use toilet • Before and after treating a wound or a cut • Before and after being with sick person • Before preparing, serving or eating food • After sneezing, coughing, or blowing your nose • After touching an animal or animal waste and money • After handling garbage. Studies have shown that a large percentage of those who use public toilets do not wash their hands afterward or do not wash them correctly. How should you wash your hands? Wet your hands in clean running water and apply soap Rub your hands together to make a lather, not forgetting to clean your nails, your thumbs, the backs of your hands, and between your fingers. Keep rubbing for at least 20 seconds Rinse in clean running water Dry with a clean cloth or paper towel. 2. USE A SAFE WATER SUPPLY: Unsafe drinking water is one of the causes of an estimated 1.7 billion cases of world diarrheal diseases every year. If water does not come from a safe source or stored correctly, it can cause parasite infestation, as well as cholera, life threatening diarrhoea, typhoid, hepatitis and other infections. Ensure that all your dinking water –including the water used for brushing teeth, making ice, washing food and dishes, or cooking- comes from a safe source, such as an adequately treated public supply or sealed bottles from a reputable firm. If there is any possibility that your piped supply has been contaminated, boil your water before use or treat it with an appropriate chemical product. When using chemicals, such as chlorine or water purifying tablets, follow the makers directives carefully. Use quality water filters, if available and affordable If no water-treatment products are available, add household bleach, two drops per litre of water, mix well, and then let the water stand for 30 minutes before using it. Always store treated water in clean, covered containers to protect it from possible recontamination. Ensure that any vessel used to take water from your stored supply, such as a ladle, is clean. Handle water containers with clean hands, and do not dip your hands or fingers into water meant for drinking. 3. WATCH WHAT YOU EAT: Good health is impossible without good nutrition. Any food can poison you if it is not prepared and stored properly. – Vegetables grow in soil that may have been treated with manure, so wash these items carefully before preparing them. Wash your hands, cutting board, utensils, dishes, and countertops with hot, soapy water before preparing each item. To avoid cross-contamination, never put food on a surface or plate that was previously in contact with raw eggs, poultry, meat, or fish, without first washing that surface. Cook until the food reaches the right temperature, and promptly refrigerate any perishables items that are not going to be eating immediately. Discard perishable items left at room temperature for more than two hours or one hour if air temperature exceeds 32 degrees celcius. 4. STAY PHYSICALLY ACTIVE 5. GET ENOUGH SLEEP.[img][/img]
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Re: Food Safety Tips by FoodVendors: 9:22am On Jun 30, 2015 |
Safety of Frozen Raw Breaded Poultry Products Food handling safety risks at home are more common than most people think. The four easy lessons of CLEAN, SEPARATE, COOK and CHILL can help prevent harmful bacteria from making your family sick. - While breaded chicken nuggets, chicken burgers and strips may look like they're pre-cooked, many frozen breaded poultry products are actually raw and need to be handled carefully and cooked thoroughly. Raw meat and poultry can contain harmful bacteria such as Salmonella, E. coli, and Listeria. However, Salmonella and other harmful foodborne bacteria can be completely eliminated by cooking thoroughly. Following safe food handling practices can also reduce your chances of getting food poisoning. Every year, Nigerians get sick with food poisoning, also known as foodborne illness. Many of these illnesses can be prevented by following proper food handling and preparation techniques. The most common symptoms of food poisoning include stomach cramps, nausea, vomiting, diarrhea and fever. See a health care professional as soon as possible if you think you have a foodborne illness. If you are preparing frozen raw breaded poultry products, take the following precautions to protect yourself and your family: • Wash your hands thoroughly with soap and warm water before and after handling raw poultry products. • Use a separate plate, cutting board, and utensils when handling raw poultry products to prevent the spread of harmful bacteria. • Do not eat raw or undercooked poultry products. Cook all frozen, stuffed, breaded or raw poultry pieces to a minimum internal temperature of 74°C (165°F). Whole poultry should be cooked to an internal temperature of at least 82°C (180°F). • Always follow the cooking and heating instructions on the package of any frozen raw breaded poultry product, including products labelled with phrases such as Uncooked, Cook and Serve, Ready to Cook, and Oven Ready. Due to uneven heating, microwave cooking of frozen raw breaded poultry products, including chicken nuggets, strips or burgers, is not recommended.
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Re: Food Safety Tips by FoodVendors: 9:13am On Aug 26, 2015 |
FoodVendors:
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Re: Food Safety Tips by FoodVendors: 5:51pm On Sep 04, 2015 |
Keep your refrigerator food safe- Use a Thermometer Feeling the cold air when you open the refrigerator door isn’t enough to know that your food is cold enough. It should be at or below 40 degrees F to slow bacterial growth, but you can’t know it’s cold enough unless you use a thermometer. That dial you use to adjust the temperature is important, but it’s not a thermometer.As many as 43 percent of home refrigerators have been found to be at temperatures above 40 degrees F, putting them in the food safety “danger zone” where harmful bacteria can multiply.If you measure the temperature and it’s above 40 degrees F, use the dial to adjust the temperature so it will be colder. Use your refrigerator thermometer to measure again later.Refrigerate Food After Two Hours Refrigerator temperatures can slow the growth of bacteria, but won’t stop it completely. This is why you should refrigerate or freeze meat, poultry, seafood, eggs, cut fresh fruits and vegetables, and all cooked leftovers within two hours of cooking or purchasing and within one hour if it’s a really hot day.This is also why you can only keep perishables for a few days in the fridge. Keep Your Fridge Clean Bacteria can survive and some even grow in cool, moist environments like the refrigerator. Listeria can grow at temperatures below 40 degrees F.To reduce the risk of cross-contamination, clean up any spills immediately, regularly clean your fridge with hot water and soap, and keep fresh fruits and vegetables separate from raw meat, poultry, seafood, and eggs.And don’t think you can skip cleaning the produce bin because you only keep fruit and vegetables in there. A recent NSF International study found that the refrigerator produce compartment was the “germiest” area in consumers’ kitchens.After washing bins with hot water and liquid soap, rinse them thoroughly, and dry with a clean cloth towel or allow to air-dry outside of the refrigerator.
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Re: Food Safety Tips by FoodVendors: 5:54pm On Sep 04, 2015 |
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Re: Food Safety Tips by FoodVendors: 3:39pm On Sep 13, 2015 |
If you are going to trust your life to a restaurant or fast food by eating out, at least check one thing before setting down "Check the bath rooms". If they do not have the staff to properly clean the bathrooms, imagine what is on your food and remember all the workers use the bathroom. |
Re: Food Safety Tips by FoodVendors: 9:18pm On Jan 26, 2016 |
#Lassafever, Protect your food and environment from rats #FoodSafety
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Re: Food Safety Tips by FoodVendors: 8:08pm On Feb 01, 2016 |
Where Is Your Food Thermometer? Published on Monday, 01 February 2016 Written by The Editors Monitoring temperatures is one of the most important basics that should happen in every kitchen. Francine-L-Shaw-headshot By Francine L. Shaw CP-FS, FMP President Food Safety Training Solutions McConnellsburg, Pa. When entering the foodservice industry, one of the first things we’re taught is the importance of properly cooking food. If certain items aren’t cooked to the appropriate temperature, all sorts of disastrous things can happen. The prospect of explosive diarrhea, projectile vomiting, hospitalization and even death is enough to terrify even the strongest culinary candidates. And, it works. Temporarily, all new culinary professionals poke and probe everything with their new (regularly calibrated) thermometers. Fast forward to daily operations a few years post-training, which is typically when I enter the picture as a trainer or auditor. I never go into an operation without my own calibrated thermometer, and one of the first things I ask is, “Do you have a food thermometer?” Of course everyone says yes. When I ask to see it, employees disappear to find the thermometers that they possess but aren’t using. Recently, I was inspecting a facility that was receiving a shipment of frozen pre-made deli sandwiches. I asked the (PIC) person in charge if they had a thermometer. He told me he didn’t need to take those temperatures because he knew the delivery guy personally — he had been delivering for years. I began taking temps. The “frozen” deli sandwiches were 45 degrees F — well above the temperature they should have been. The forklift operator had already put two pallets of product in the freezer while the PIC searched for more than 10 minutes for his thermometer. (How long do you think it had been since he had last used it?) The sandwiches had been put into freezers, and by the time they would’ve been pulled out to serve to guests, no one would have realized the product had previously warmed to a dangerous temp where bacteria could’ve easily grown. The PIC should have taken the temperature of these sandwiches prior to the product coming off the delivery vehicle and refused the shipment. Who knows how many food-borne illnesses could have occurred from this situation? For some reason, after a few years in the industry, individuals begin to think they can cook by sight or instinct and they no longer use their thermometers. This is so dangerous! Your guests come to your facility expecting to be served safe food. You can only be certain it’s prepared safely if you’re taking temperatures throughout the entire cycle: purchase, receive, store, prepare, cook, cool, reheat, hold. In fact, temperatures need to be monitored very closely during each stage of this process. Other tips: Calibrate thermometers on a regular basis — at least daily (and preferably every shift), when they’re new or if they’re dropped. Every kitchen should have multiple food thermometers: one at each station or one for each back-of-house team member during their shift. Maintain temperature logs — these are a valuable tool. Set the standard for your team, explaining why taking food temperatures is critical. Most food-borne illnesses occur because someone neglected the basics. Monitoring temperatures is one of the most important FoodVendors: |
Re: Food Safety Tips by FoodVendors: 4:17pm On Mar 02, 2016 |
tips During pregnancy
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Re: Food Safety Tips by FoodVendors: 7:39am On Mar 21, 2016 |
Food safety in your refrigerator
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Re: Food Safety Tips by FoodVendors: 1:16am On Mar 27, 2016 |
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Re: Food Safety Tips by VikaVika(f): 12:30pm On Mar 13, 2019 |
Food may be spoiled during transportation from the store to home. To transport food you need to use a portable refrigerator. There are three types of portable refrigerators : classic ice chests, compressors, and thermoelectric . Here you can find more info about the different types of portable refrigerators. I have very small portable fridge. I use it for sales at a farmers market. |
Re: Food Safety Tips by chisam22(m): 8:56pm On Mar 13, 2019 |
See this for more safety measures...https://www.agrobubble.com/blog/bodies-responsible-for-food-safety-standards-in-nigeria/ |
Re: Food Safety Tips by lewisray: 3:55pm On Mar 14, 2019 |
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