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Food Safety and Sanitation

Food Safety and Sanitation

Foodborne Illness is illness that people contract from food.
Foodborne illness outbreak is when 2 or more people got foodborne illness from eating the same meal at the same foodservice establishment.
The best way to prevent food borne illness is WASH HANDS and get your supplies from approved sources.

People who are at a higher risk of foodborne illness are:
Infants and preschool-age children
Pregnant women
Elderly people
People taking certain medications
People who are seriously ill

Microorganisms are small living organisms such as bacteria, viruses, parasites and fungi (mold and yeast).
Foods that favor growth of microorganisms are called Time and Temperature Control for Safety (TCS).
TCS foods contain nutrients, slightly acidic or neutral and are moist. Examples are meat, poultry, eggs, cooked rice, baked potato, sliced fruits and vegetables, cooked fruits and vegetables.













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