The Importance of Food Safety (Part 1)
In part one : the importance of food safety you'll find out how many americans are affected by foodborne illness nationwide. We'll meet an environmental health inspector and discuss how cleanliness is a key factor in his work. Every kitchen requires a person-in-charge, and we will introduce a PIC to talk their responsibilities.
Then we will focus on who is at risk - where we learn which segments of the population are most at risk for foodborne illness or injury, and how you can help keep them safe. Without proper food handling practices, the public becomes at risk for foodborne illness or injury from hazards in the foods they consume. Anyone who has had food poisoning or a foodborne illness or injury knows that it is an unpleasant experience - but with estimates that about 48 million americans get sick, with 128, 000 hospitalized, and over 3, 000 deaths annually from unsafe food nationwide - its important to remember that following food safety rules saves lives.
We asked zach manning, an environmental health inspector for lane county in oregon to tell us about his role in maintaining public health and what he looks for during his inspections of restaurants and food service facilities. The most important thing is, is this restaurant clean? if you have a dirty kitchen that tells me a lot. That means theres miscommunication, the restaurant is unorganized, and there is a lack of effort being put forth. This all falls on the person-in- charge. Cleanliness is key to any restaurant or kitchen. A dirty, disorganized kitchen is less likely to be following good food safety practices.
The second thing zach looks for is the competence of the person in charge. A person-in- charge that is competent and knowledgeable is required in all restaurants at all times. If I do not have a competent and knowledgeable PIC it makes my job very difficult in ensuring food safety. A person-in- charge, or PIC, must be on the premises during all hours of operation, and must know the food code and procedures used in the the establishment. They should be able to answer all employee questions regarding food safety, and provide training on how to perform jobs correctly. As the person-in- charge im responsible for all the food safety and sanitization in the department.
Im responsible for all the food that comes in, as well as all the meals that go out. Food safety is everyones business. If the public feels unsafe, the entire industry suffers. The general public needs to have trust that the establishments they patronize follow the basic food safety guidelinesbut no matter what precautions are taken to ensure their safetycertain segments of the population are still more prone to becoming sick or experiencing worse than normal symptoms from foodborne illness. Its easy to remember how to identify highly susceptible populations by using the acronym YOPI. The Y stands for children younger than 5 years old. O is for older than 65 years of age. P for pregnant women. And I stands for those that are immune compromised, meaning having a serious illness like cancer, HIV, diabetes or other conditions, as well as those prescribed certain medications.
Our compliance rules are really geared toward those susceptible populations, so by following basic food safety rules, we can mitigate any impact on those people at risk. Because of people in the YOPI category extra caution needs to be exercised when dealing with undercooked meats, raw oysters, undercooked eggs, sprouts, as well as unpasteurized milk or juices. Before we move on to part two, let's recap some important facts about the importance of food safety. In the US there is an estimated 48 million cases of foodborne illness or injury resulting in over 3, 000 deaths annually.
What is the most important factor in food safety? cleanliness, according to our environmental health inspector, because an unclean restaurant or kitchen is often a sign of larger potential health hazards. A person-in-charge is required at all times to ensure proper food handling practices are being followed. We learned the acronymn YOPI. That stands for young, old, preganant, and immune compromised - and helps us remember the types of people who are most at risk for foodborne illness or injury. Finally we listed some food that require extra caution due to people in the YOPI category - including meats, oysters, eggs, sprouts, and unpasturized juices.
Then we will focus on who is at risk - where we learn which segments of the population are most at risk for foodborne illness or injury, and how you can help keep them safe. Without proper food handling practices, the public becomes at risk for foodborne illness or injury from hazards in the foods they consume. Anyone who has had food poisoning or a foodborne illness or injury knows that it is an unpleasant experience - but with estimates that about 48 million americans get sick, with 128, 000 hospitalized, and over 3, 000 deaths annually from unsafe food nationwide - its important to remember that following food safety rules saves lives.
We asked zach manning, an environmental health inspector for lane county in oregon to tell us about his role in maintaining public health and what he looks for during his inspections of restaurants and food service facilities. The most important thing is, is this restaurant clean? if you have a dirty kitchen that tells me a lot. That means theres miscommunication, the restaurant is unorganized, and there is a lack of effort being put forth. This all falls on the person-in- charge. Cleanliness is key to any restaurant or kitchen. A dirty, disorganized kitchen is less likely to be following good food safety practices.
The second thing zach looks for is the competence of the person in charge. A person-in- charge that is competent and knowledgeable is required in all restaurants at all times. If I do not have a competent and knowledgeable PIC it makes my job very difficult in ensuring food safety. A person-in- charge, or PIC, must be on the premises during all hours of operation, and must know the food code and procedures used in the the establishment. They should be able to answer all employee questions regarding food safety, and provide training on how to perform jobs correctly. As the person-in- charge im responsible for all the food safety and sanitization in the department.
Im responsible for all the food that comes in, as well as all the meals that go out. Food safety is everyones business. If the public feels unsafe, the entire industry suffers. The general public needs to have trust that the establishments they patronize follow the basic food safety guidelinesbut no matter what precautions are taken to ensure their safetycertain segments of the population are still more prone to becoming sick or experiencing worse than normal symptoms from foodborne illness. Its easy to remember how to identify highly susceptible populations by using the acronym YOPI. The Y stands for children younger than 5 years old. O is for older than 65 years of age. P for pregnant women. And I stands for those that are immune compromised, meaning having a serious illness like cancer, HIV, diabetes or other conditions, as well as those prescribed certain medications.
Our compliance rules are really geared toward those susceptible populations, so by following basic food safety rules, we can mitigate any impact on those people at risk. Because of people in the YOPI category extra caution needs to be exercised when dealing with undercooked meats, raw oysters, undercooked eggs, sprouts, as well as unpasteurized milk or juices. Before we move on to part two, let's recap some important facts about the importance of food safety. In the US there is an estimated 48 million cases of foodborne illness or injury resulting in over 3, 000 deaths annually.
What is the most important factor in food safety? cleanliness, according to our environmental health inspector, because an unclean restaurant or kitchen is often a sign of larger potential health hazards. A person-in-charge is required at all times to ensure proper food handling practices are being followed. We learned the acronymn YOPI. That stands for young, old, preganant, and immune compromised - and helps us remember the types of people who are most at risk for foodborne illness or injury. Finally we listed some food that require extra caution due to people in the YOPI category - including meats, oysters, eggs, sprouts, and unpasturized juices.
0 Response to "The Importance of Food Safety (Part 1)"
Posting Komentar