Food Safety First | Preventing Foodborne Illnesses
We all love to enjoy delicious meals, but it’s important to remember that food safety is paramount. Foodborne illnesses can cause serious health issues, and it’s everyone’s responsibility to handle food with care.
Let’s look at the importance of food safety — and how proper food handling practices can help prevent foodborne illnesses.
Understanding Foodborne Illnesses
Foodborne illnesses are caused by consuming contaminated food or beverages. The contamination can occur at any stage of the food production process, from farm to table.
Symptoms of foodborne illnesses can range from mild discomfort to severe illness and even hospitalization. Common symptoms include nausea, vomiting, diarrhea, abdominal cramps, fever, and dehydration. In severe cases, foodborne illnesses can lead to long-term health complications or even death.
Vulnerable populations, such as young children, pregnant women, older adults, and individuals with weakened immune systems, are at a higher risk of developing severe complications from foodborne illnesses.
Key Principles of Food Safety
Preventing foodborne illnesses involves following key food safety principles throughout the food handling process, from purchasing and storing food to preparing and serving it. Let’s explore these principles in detail:
1. Hand Hygiene
Proper handwashing is crucial before, during, and after handling food. Wet and rinse your hands and arms with warm running water that is at least 100°F. Apply soap and thoroughly distribute over your hands and arms. Vigorously rub your hands together for 10 to 15 seconds, generating friction on all surfaces of the hands and fingers, fingertips, areas between the fingers, backs of the hands, beneath the fingernails, and arms. Rinse your hands and arms thoroughly under clean, running warm water. Dry your hands and arms thoroughly using individual disposable towels, a continuous towel system that supplies the user with a clean towel, or a heated-air hand-drying device.
2. Temperature Control
Maintaining proper temperature control is essential for preventing bacterial growth in food. According to the Texas Department of State Health Services, you should keep hot foods above 135°F and cold foods below 41°F. The range between 41°F and 135°F is known as the “Temperature Danger Zone”, as bacteria grow most rapidly in that range, doubling in number in just 20 minutes.
Use a food thermometer to make sure food is cooked to the appropriate internal temperature. Different foods have different safe internal temperatures, so it’s important to refer to a reliable source, such as the USDA Food Safety and Inspection Service website, for specific guidelines.
When reheating time/temperature controlled for safety food that is cooked, cooled, and reheated for hot holding, it must be reheated so that all parts of the food reach a temperature of at least 165°F for 15 seconds. Ready-to-eat, time/temperature controlled for safety food that has been commercially processed and packaged in a food processing plant must be heated to a temperature of at least 135°F when being reheated for hot holding.
When it comes to reheating, here’s another important requirement to keep in mind: When you’re reheating for hot holding, it must be done quickly. The time it takes for the food to reheat to at least 165°F may not exceed two hours.
3. Cross-Contamination
Cross-contamination occurs when bacteria from one food item are transferred to another. Prevent cross-contamination by using separate cutting boards and utensils for raw and cooked foods.
For example, use one cutting board for raw meat and another for vegetables. Always wash cutting boards, utensils, and countertops thoroughly with hot, soapy water after each use.
Consider using color-coded cutting boards to further reduce the risk of cross-contamination.
4. Safe Storage
Proper food storage is essential for maintaining food quality and preventing bacterial growth. Store perishable foods in the refrigerator at or below 41°F.
When storing leftovers, refrigerate them within two hours of cooking. Use airtight containers or wrap food tightly to prevent spoilage and freezer burn. Label food with the date it was stored to ensure freshness.
Follow the “first in, first out” principle by using older food items before newer ones.
5. Cleaning and Sanitizing
Regularly clean and sanitize all surfaces and equipment that come into contact with food. This includes countertops, cutting boards, utensils, sinks, and appliances. Cleaning removes visible dirt and grime, while sanitizing kills bacteria. This is particularly important to do between prepping different food items.
The Role of Food Handling Certification
Food handling certification plays a vital role in promoting food safety. Certified food handlers are trained in the best practices for handling, preparing, and storing food safely. This training helps reduce the risk of foodborne illnesses and protect public health. Food handling certification programs cover a wide range of topics, including:
- Basic food safety principles: Hand hygiene, temperature control, cross-contamination prevention, and safe storage practices.
- Identifying and preventing food hazards: Recognizing potentially hazardous foods, understanding the causes of foodborne illnesses, and implementing preventive measures.
- Safe food preparation techniques: Proper cooking temperatures, handling raw foods, and preventing cross-contamination during food preparation.
- Cleaning and sanitizing procedures: Maintaining a clean and sanitary food handling environment, including proper cleaning and sanitizing techniques for equipment and surfaces.
- Food safety regulations and standards: Understanding and complying with local and national food safety regulations.
Certified On The Fly | Your Partner in Food Safety
Certified On The Fly offers a comprehensive online Texas food handling certification course that covers all aspects of food safety. We are licensed and accredited by the Texas Department of State Health Services, and our course is designed to equip you with the knowledge and skills needed to handle food safely and prevent foodborne illnesses. Here’s why Certified On The Fly is your ideal partner in food safety:
- Comprehensive Curriculum: Our course covers all the critical areas of food safety, providing you with a thorough understanding of safe food handling practices.
- Free Employer Accounts: Are you an employer who needs a convenient and efficient way to pay for your employees to take the course? With a free employer account, you can buy pre-paid codes in any quantity you need, unlike some of our competitors who require codes to be purchased in bulk. And, when you use our free employee roster, our system will automatically notify you and your employees starting the month before their certification expires.
- Affordable Pricing: At just $9.99, the price to enroll in our Texas Food Handler course is simple and affordable. In fact, that’s been our price since we launched our website back in 2017.
Food safety is a shared responsibility. By practicing proper food handling techniques and obtaining food handling certification, we can all contribute to a safer food environment. Certified On The Fly is your trusted partner in food safety education.
Get your Texas Food Handler certification today and become a food safety champion! Visit us online and learn more about our online food handling certification course today.
FAQ
Q: What are the most common foodborne illnesses?
Some of the most common foodborne illnesses include Norovirus, Salmonella, Clostridium perfringens, Campylobacter, and Staphylococcus aureus (Staph).
Q: How can I prevent foodborne illnesses?
You can prevent foodborne illnesses by practicing safe food handling techniques such as proper handwashing, cooking food to the correct temperature, storing food at the correct temperature, and avoiding cross-contamination.
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