Description

Food, prepare it incorrectly and it can make us sick or even worse.  Food related illnesses are on the rise, but many can be prevented. The preparation and cooking of food has changed dramatically over the last 100 years. We have learned to never leave frozen meat on a kitchen counter at room temperature to thaw.   Scientific research has shown us that improper food handling, preparation, storage, and even bad personal hygiene can and will result in food poisoning or a food-borne illness. Food-borne illnesses are commonly caused by bacteria and viruses and are defined as any illness that results from eating contaminated food. Symptoms of foodborne illness include upset stomach, abdominal cramps, nausea and vomiting, diarrhea, fever, and dehydration. Symptoms can be mild, but sometimes severe enough to require a hospital stay. Each year the Center for Disease Control estimates that in the United States alone, food-borne illnesses cause nearly 180 million illnesses, almost 500,000 hospitalizations, and over 6,000 deaths. Good personal hygiene and proper food handling play an important role in the health and well-being of not only yourself, but to those whom you also serve.   Many times, food-borne illness outbreaks are the result of contamination from those that handle the food.  Sanitary food handling, proper cooking, and refrigeration should prevent most food-borne illnesses.

This program is designed to help employees know the correct procedures to follow for food safety and safe personal hygiene. It will take you approximately 30 minute to complete and will cover the following topics::

• Health codes
• Your personal hygiene
• The steps to handling food safely
• Other safety rules when handling and preparing food
• Conclusion