Reducing the Risk of Foodborne Illness: 10 Crucial Food Safety Principles to Follow at All Times

Nobody wants to eat a lovely meal at a restaurant, a friend’s house, or at home and then become seriously ill with food poisoning or other foodborne illnesses. Additionally, no one wants the meal they prepared to be the cause of customers or friends becoming ill. To avoid this unfortunate circumstance, always follow these 10 safety principles.

Ensuring Food Safety in The Food Industry

Any business that handles and markets food must put food safety at the top of their priority list. One instance of tainted food or consumer sickness can sink a company or badly damage its reputation. Learning important food safety solutions is a very important employee education priority.

Everyone who is managing or working for a food-based company, from canning plants to produce suppliers to restaurants, must keep all of its customers safe from foodborne illness. But, training might not be enough. All along the food handling process steps must be taken to ensure safety.

1. New production processes that are safer might be needed2. Employee training might need to be updated and improved3. Testing of food products during every step of the process is important

   4. Labeling of food products must be accurate and meet today’s standards
   The emphasis must be on delivering food products and meals that meet high standards for quality, authenticity, and safety.
   Residential Food Safety Principles
   When food is prepared at home, there are food safety risks that must be eliminated. When the home cook becomes careless, foodborne illness can follow. By following these six home food safety rules, food can be kept safe.
   5. Washing hands, food, and cooking surfaces often and before every cooking job is very important.

   6. Separating foods to be prepared prevents cross contamination. Keep meats, eggs, seafood, and their juices separate from vegetables and ready-to-eat foods.

   7. Following the prescribed cooking temperatures is important. Use a food thermometer to make sure foods are cooked to a high enough temperature to kill harmful bacteria.

   8. Chill cooked foods promptly. Do not leave at room temperature for two hours or more.

   9. Know where the food comes from and only use suppliers with good food safety reputations. Milk, juice, and apple cider should have been pasteurized. Check the expiration dates

   10. Before cooking starts, safety practices must include refrigerating perishable foods quickly at 40 degrees Fahrenheit or below or freeze it at 0 degrees Fahrenheit or below. Then, when it is time to prepare frozen food, thaw it in the refrigerator, not on the kitchen counter.

Every change of hands increases the likelihood of bacteria, parasites, and other harmful organisms being added to the food. Washing all produce and meat before cooking, as well as proper handling and cooking practices, can remove this threat. These principles also apply to restaurants preparing food.

What To do If Food Borne Illness Is Suspected

If family members or individuals become ill after eating in a restaurant or a residence, they should visit a doctor and report the illness. Foodborne illnesses can be reported to a local health department. This step allows authorities to investigate the source of the illness and stop other people from becoming ill. Pay attention to food recalls and alerts to eliminate purchased food that may be tainted.

It is important for all food processors and cooks to follow these 10 food safety principles to ensure that everyone has safe food supplies and experiences.