Question

Describe in some detail two safe practices that you can use to prevent the spread and growth of foodbourne pathogens in your home.

Answer 1

Tip #1: Shop Wisely

Your shopping habits can aid in the prevention. Start your shopping trip by buying canned foods. Select frozen foods and perishables such as meat, poultry or fish last. Remember, check and follow all "use by" or "sell by" dates-never buy outdated food! Some other guideline:

- Canned Foods: Avoid cans that are bulging or dented or jars that are cracked or have loose or bulging lids.

- Eggs: Before buying eggs, open the carton and make sure they are clean and none are cracked.

- Seafood: Don't buy frozen seafood if the packages are open, torn or crushed on the edges. If the package cover is transparent, look for signs of frost or ice crystals-this could mean that the fish has either been stored for a long time or thawed and refrozen.


- Meat / Poultry: Buy meat and poultry that is tightly wrapped and cold to the touch.

- Produce: If you go to a farmers market, go early to avoid produce that has been sitting out all day. Buy loose produce rather than packaged. You have more control over what you select.

- Frozen Foods: When purchasing frozen foods, always select items from display cases that are below the "frost line" or "load line" (the line marked on commercial freezer cabinets which indicates the safety level).

Be sure that all refrigerated and frozen items are bagged separately. Store these items away first when you arrive home. Always place refrigerated items in the coolest area of the car, especially during warm months.

If you have a health problem, especially one that may have impaired your immune system, don't eat raw shellfish and use only pasteurized milk and cheese, and pasteurized or concentrated ciders and juices.

Tip #2: Avoid Cross-Contamination

Bacteria can spread from one food product to another. These simple guidelines help prevent cross-contamination:

- Separate raw meat, poultry and seafood from other foods in your shopping cart and your refrigerator to prevent raw juices from contaminating ready-to-eat foods.

- Use two separate cutting boards-one for raw meat, poultry or seafood and another for fresh fruits and vegetables.

- Wash your hands, cutting board, dishes and utensils with hot, soapy water after contact with raw meat, poultry and seafood.

- Don't use (or taste) sauce that was used to marinate raw meat, poultry or seafood on cooked foods, unless it is first boiled.

- Never put cooked food back on the same plate/cutting board that previously held raw food. Always use a clean dish.

Tip #3: Safely Chill Foods

Refrigeration prevents harmful bacteria from growing and multiplying. Practice safe refrigeration by following these guidelines:

- Keep the temperature in your home refrigerator 40F or below and below in the freezer (bacteria grow most rapidly in temperatures between 40F and 140F)

- Don't overpack the refrigerator, as cold air must circulate to keep foods safe.

- Refrigerate or freeze perishables, prepared food and leftovers within 2 hours of shopping or preparing. 1 hour if the temperature is 90F or higher.

- Marinate foods in the refrigerator.

- Never defrost food at room temperature. Thaw food in the refrigerator, in cold water or in the microwave if you will be cooking it immediately.

- Many items besides fresh meats, vegetables, and dairy products need to be kept cold. Always check the labels on cans or jars to determine how the contents should be stored. If you've neglected to refrigerate items, it's usually best to throw them out.

Tip #4: Cook Food to Proper Temperatures

Proper cooking preparation kills the harmful bacteria, which causes foodborne illness. The following is a basic safe cooking temperature chart for common foods. Use a clean food thermometer to make sure raw meat and poultry have been cooked to a safe internal temperature (wash the food thermometer in hot, soapy water between uses). Look for and follow instructions on the Safe Food Handling label of packages.

Source: http://www.ab.ust.hk/hseo/sftywise/200206/page4.htm

Hope this helps. :)

Answer 2

thnx