{"id":432,"date":"2015-12-02T21:25:46","date_gmt":"2015-12-02T21:25:46","guid":{"rendered":"https:\/\/courses.candelalearning.com\/nutritionxmaster\/?post_type=chapter&p=432"},"modified":"2015-12-14T20:27:47","modified_gmt":"2015-12-14T20:27:47","slug":"foodborne-illnesses","status":"publish","type":"chapter","link":"https:\/\/courses.lumenlearning.com\/pierce-nutrition\/chapter\/foodborne-illnesses\/","title":{"raw":"Foodborne Illnesses","rendered":"Foodborne Illnesses"},"content":{"raw":"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<\/strong>\u2014the equivalent of sickening 1 in 6 Americans each year. Each year these illnesses result in an estimated 128,000 hospitalizations and 3,000 deaths.\u00a0 These cases have driven authorities to seriously consider methods and regulations that help prevent the spread of foodborne illness.\u00a0 View this information at the following link: http:\/\/www.fda.gov\/NewsEvents\/PublicHealthFocus\/ucm239907.htm<\/a>\r\n

Food Handling<\/span><\/h3>\r\nMost 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\u00a0more articles are\u00a0read in this class.\r\n\r\nVisit the FDA Website<\/a> to find a chart of\u00a0foodborne disease-causing organisms that frequently cause illness in the United States.\r\n

Cleanliness<\/h3>\r\nHand washing - 20 seconds minimum\r\n\r\nOpen sores - always cover\r\n

Preparation<\/h3>\r\nCross-contamination\r\n

Cooking<\/h3>\r\nHeat guidelines -Temperatures\r\n

Storage<\/h3>\r\nRefrigerator storage\r\n\r\nFridge\/freezer temp\r\n\r\nWhere to store some foods\r\n\r\nHandling molds and bruised\u00a0fruits","rendered":"

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<\/strong>\u2014the equivalent of sickening 1 in 6 Americans each year. Each year these illnesses result in an estimated 128,000 hospitalizations and 3,000 deaths.\u00a0 These cases have driven authorities to seriously consider methods and regulations that help prevent the spread of foodborne illness.\u00a0 View this information at the following link: http:\/\/www.fda.gov\/NewsEvents\/PublicHealthFocus\/ucm239907.htm<\/a><\/p>\n

Food Handling<\/span><\/h3>\n

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\u00a0more articles are\u00a0read in this class.<\/p>\n

Visit the FDA Website<\/a> to find a chart of\u00a0foodborne disease-causing organisms that frequently cause illness in the United States.<\/p>\n

Cleanliness<\/h3>\n

Hand washing – 20 seconds minimum<\/p>\n

Open sores – always cover<\/p>\n

Preparation<\/h3>\n

Cross-contamination<\/p>\n

Cooking<\/h3>\n

Heat guidelines -Temperatures<\/p>\n

Storage<\/h3>\n

Refrigerator storage<\/p>\n

Fridge\/freezer temp<\/p>\n

Where to store some foods<\/p>\n

Handling molds and bruised\u00a0fruits<\/p>\n","protected":false},"author":706,"menu_order":2,"template":"","meta":{"_candela_citation":"[]","CANDELA_OUTCOMES_GUID":"","pb_show_title":"on","pb_short_title":"","pb_subtitle":"","pb_authors":[],"pb_section_license":""},"chapter-type":[],"contributor":[],"license":[],"class_list":["post-432","chapter","type-chapter","status-publish","hentry"],"part":114,"_links":{"self":[{"href":"https:\/\/courses.lumenlearning.com\/pierce-nutrition\/wp-json\/pressbooks\/v2\/chapters\/432","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/courses.lumenlearning.com\/pierce-nutrition\/wp-json\/pressbooks\/v2\/chapters"}],"about":[{"href":"https:\/\/courses.lumenlearning.com\/pierce-nutrition\/wp-json\/wp\/v2\/types\/chapter"}],"author":[{"embeddable":true,"href":"https:\/\/courses.lumenlearning.com\/pierce-nutrition\/wp-json\/wp\/v2\/users\/706"}],"version-history":[{"count":14,"href":"https:\/\/courses.lumenlearning.com\/pierce-nutrition\/wp-json\/pressbooks\/v2\/chapters\/432\/revisions"}],"predecessor-version":[{"id":854,"href":"https:\/\/courses.lumenlearning.com\/pierce-nutrition\/wp-json\/pressbooks\/v2\/chapters\/432\/revisions\/854"}],"part":[{"href":"https:\/\/courses.lumenlearning.com\/pierce-nutrition\/wp-json\/pressbooks\/v2\/parts\/114"}],"metadata":[{"href":"https:\/\/courses.lumenlearning.com\/pierce-nutrition\/wp-json\/pressbooks\/v2\/chapters\/432\/metadata\/"}],"wp:attachment":[{"href":"https:\/\/courses.lumenlearning.com\/pierce-nutrition\/wp-json\/wp\/v2\/media?parent=432"}],"wp:term":[{"taxonomy":"chapter-type","embeddable":true,"href":"https:\/\/courses.lumenlearning.com\/pierce-nutrition\/wp-json\/pressbooks\/v2\/chapter-type?post=432"},{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/courses.lumenlearning.com\/pierce-nutrition\/wp-json\/wp\/v2\/contributor?post=432"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/courses.lumenlearning.com\/pierce-nutrition\/wp-json\/wp\/v2\/license?post=432"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}