- Process 3 in food handlers how to#
- Process 3 in food handlers plus#
Process 3 in food handlers plus#
Keep Food Safe After a Disaster or Emergency plus icon.Foodborne Germs and Illnesses plus icon.Real Stories of the Dangers of Raw Milk.Lettuce, Other Leafy Greens, and Food Safety.Foods That Can Cause Food Poisoning plus icon.Food Safety for Special Events and Holidays plus icon.
Process 3 in food handlers how to#
How to Prevent Food Poisoning plus icon. 
Reheating or boiling food after it has been left at room temperature for a long time does not always make it safe because some germs produce toxins that are not destroyed by heat. Many germs grow quickly in food held at room temperature a tiny number can grow to a large number in just a few hours. Once contamination occurs, further mishandling, such as undercooking the food or leaving it out on the counter at an unsafe temperature, can make a foodborne illness more likely. Sometimes, by the time a food causes illness, it has been mishandled in several ways along the food production chain.
Contamination can occur in a refrigerator if meat juices get on items that will be eaten raw. If a cook uses a cutting board or knife to cut raw chicken and then uses the same knife or cutting board without washing it to slice tomatoes for a salad, the tomatoes can be contaminated by germs from the chicken. If a food worker stays on the job while sick and does not wash his or her hands carefully after using the toilet, the food worker can spread germs by touching food. This step may occur in the kitchen of a restaurant, home, or institution. Preparation means getting the food ready to eat. For instance, frozen hamburger patties might be trucked from a meat processing plant to a large supplier, stored for a few days in the supplier’s warehouse, trucked again to a local distribution facility for a restaurant chain, and finally delivered to an individual restaurant. This step might involve transporting foods just once, such as trucking produce from a farm to the local farmers’ market. If germs contaminate surfaces used for food processing, such as a processing line or storage bins, germs can spread to foods that touch those surfaces.ĭistribution means getting food from the farm or processing plant to the consumer or a food service facility like a restaurant, cafeteria, or hospital kitchen. During the slaughter process, germs on an animal’s hide that came from the intestines can get into the final meat product. If contaminated water or ice is used to wash, pack, or chill fruits or vegetables, the contamination can spread to those items. Processing means changing plants or animals into what we recognize and buy as food. They may also be smoked, cooked, or frozen and may be combined with other ingredients to make a sausage or entrée, such as a potpie. 
Meat and poultry may then be cut into pieces or ground. For animals, the first step of processing is slaughter. Nuts may be roasted, chopped, or ground (such as with peanut butter). Milk is usually processed by pasteurizing it sometimes it is made into cheese. For produce, processing can be as simple as washing and sorting, or it can involve trimming, slicing, or shredding.
Processing involves different steps for different kinds of foods. Fish in some tropical reefs may acquire a toxin from the smaller sea creatures they eat.If the fields are sprayed with contaminated water for irrigation, fruits and vegetables can be contaminated before harvest.If a hen’s reproductive organs are infected, the yolk of an egg can be contaminated in the hen before it is even laid.Production means growing the plants we harvest or raising the animals we use for food.
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