Handwashing, The Most Important Step For Food Safety - Food Safety For
The 'Average Joe' - Article 2
by Angela Edwards
In 2002, a Food Standards agency conducted a survey of 1,000 food workers. Of these 39%...390 of those surveyed…did not wash their hands after using the toilet. 53% didn’t wash their hands before preparing food. Broken down even further, it has been determined (based on this as well as other surveys)
that half of all men and a quarter of all women make a regular practice of not washing their hands after visiting restroom facilities.
Some of the reasons people give for not washing their hands properly or at all are 1) Lack of time/too busy (54%) 2) Forgetting/having to remember (18%) and 3) Distractions with other/competing tasks.
Handwashing is the simplest--yet the most neglected--disease prevention practice. Germs can survive for up to three hours on hands. Thorough handwashing with hot, soapy water prevents bacteria from transferring from hands to foods. Some of the most hazardous foodborne illnesses can be passed through improper
handwashing. E.coli 0157:H7, the deadly foodborne disease that killed a number of people in the Pacific Northwest in the 1990s, is one that can be passed from person to person by improper or neglected handwashing....more...
Food Safety Tips You Can Do at Home to Minimize the Risk of Food Poisoning
by Jeff Behar
Food Preparation Safety
Refrigerate
Always refrigerate perishable food within 2 hours.
Refrigerate within 1 hour when the temperature is above 90F.
At home, place meat, poultry, and seafood in the refrigerator immediately.
Freeze poultry and ground meat that won't be used in 1 or 2 days; freeze other meat within 4 to 5 days.
Defrost Safely
Completely defrost meat and poultry before grilling so it cooks more evenly.
Use the refrigerator for slow, safe thawing or thaw sealed packages in cold water.
You can microwave to defrost if the food will be placed immediately on the grill.
Safe Food Preparation
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