While the American food supply is among the safest in the world, the Federal government estimates that there are about 48 million cases of foodborne illness annually—the equivalent of sickening 1 in 6 Americans each year. Each year these illnesses result in an estimated 128,000 hospitalizations and 3,000 deaths.  These cases have driven authorities to seriously consider methods and regulations that help prevent the spread of foodborne illness.  View this information at the following link: http://www.fda.gov/NewsEvents/PublicHealthFocus/ucm239907.htm

Food Handling

Most foodborne illnesses can be avoided when these guidelines are followed for cleanliness, preparation, cooking and refrigeration temperatures, and food storage. More details about each topic below as more articles are read in this class.

Visit the FDA Website to find a chart of foodborne disease-causing organisms that frequently cause illness in the United States.

Cleanliness

Hand washing – 20 seconds minimum

Open sores – always cover

Preparation

Cross-contamination

Cooking

Heat guidelines -Temperatures

Storage

Refrigerator storage

Fridge/freezer temp

Where to store some foods

Handling molds and bruised fruits