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Food
Handler Guide for Restaurant
&
Home Cooking
The main purpose of this page is to help you prepare food
that is safe to eat. Hazardous foods are able to support the growth of
pathogenic micro-organisms or the production of toxins.
In every food preparation role of food handler is very important in
prevention and control of illness, both as potential mishandlers of
foods and as direct sources.
Did you know that most food poisonings are caused by
temperature abuse during the storage of hazardous foods?
Most food poisonings can be traced back to one main cause the FOOD
HANDLER!
Knowledge is power, so we want to inform and educate all food handlers
and make them aware of proper food handling techniques and the minimum
standards that should be followed in every cooking, food handling and
related.
Browse Topics:
Always keep in mind that foodborne illness
is dangerous, time consuming
and expensive for all people involved in the process.
Make sure you
know all the rules and regulations for proper handling and sanitation.
Do your duty properly and take full responsibility for your work.
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Did You Know?
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Bacteria
(especially E. coli) may be used to replicate DNA in the form of a
plasmid. This DNA is often chemically modified in vitro then inserted
into bacteria to select for the desired traits and isolate the desired
product from by-products of the reaction. After growing the bacteria
and thereby replicating the DNA, the DNA may be further modified and
inserted into other organisms. More...
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Bacteria
grow best in
the temperature range between 4ºC and 60ºC. Temperature below
4ºC, and temperature between 60ºC and 74ºC, will not
kill bacteria, but it will not allow them to multiply enough times to
cause an illness. In order to kill pathogenic bacteria you need
temperatures above 74ºC. Temperature is the easiest factor to
control in order to prevent bacterial growth.
Find
out more...
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Bacterial
intoxication will typically have shorter incubation period than
infection (with sudden onset), which usually only lasts one day and
fever is rarely present. More...
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Improperly
handled
food and equipment, poorly washed dishes and multi-service articles
have potential to spread pathogenic bacteria and open the door for
dangerous foodborne diseases. More...
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