Food safety is essential in protecting individuals from bacteria and parasites that can be passed through food consumption. By practicing safe food handling, illnesses and fatalities can be prevented.
Safe food handling begins at production and continues through the preparation process. If unsafe handling has occurred at any stage, there could be a potential of danger. There have been times when contamination has taken place at the meat production and processing stage, and if contamination occurs during manufacturing, a consumer could inadvertently cook contaminated meat. To avoid this food risk, state and federal guidelines have been set in place. These guidelines allow officials to inspect meat production and processing plants so that potential contamination risks can be addressed.
In 1906, the Meat Inspection Act was implemented to protect consumers against poor food handling practices. The Meat Inspection Act was amended and replaced in 1957 by the Federal meat Inspection Act, which provided higher standards for meat handling. The FMIA has the power to inspect and cite any plant to ensure food safety. Any plant that repeatedly fails to comply can be temporarily shut down.
Food handling safety is just as important at the consumer level because many consumers have contaminated food through a lack of awareness. By practicing hygiene prior to handling food and ensuring that all utensils and surfaces are clean, food contamination can be prevented. Food safety also requires that food is cooked to and stored at a safe temperature. The best way to ensure that food is safely stored is to allow food to thaw in a refrigerator. Cross contamination is also a common cause of food contamination. By always using clean utensils and surfaces that haven't touched other food items, the risk of cross contamination can be greatly reduced.Learn More
Both pasteurization and canning work to kill dangerous microorganisms in food, including bacteria, yeast and mold. Pasteurization boils the food directly, most often milk, whereas the canning method requires the food to be placed in an airtight container before boiling it in either a water bath or pressure canner.Full Answer >
The Food and Drug Administration (FDA) regulates and ensures food safety to avoid the improper handling of foods that could spread bacteria and cause sickness. Foods that are not kept cool at proper temperatures could become contaminated. Additionally, cross contamination can occur if meat products are not handled properly.Full Answer >
To prevent food adulteration, any poisonous or dangerous substances must be prevented from contaminating foods or the containers in which food is stored. Adulterants include poisons, chemicals and the dangerous pathogen E. coli.Full Answer >
Chinese food leftovers are safe when stored in the refrigerator for up to four days. After four days, throw the leftovers out to prevent the risk of foodborne illness. Additionally, it is important to refrigerate leftovers within two hours of eating to prevent the growth of harmful bacteria.Full Answer >