food safety…

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food, hygiene, sanitation, food safety refers, practices that preserve the quality of food, prevent contamination, foodborne illnesses, food, contaminated in many different ways, food products may already contain bacteria, parasites, germs, spread, packaging process food products, not handled properly, failure to cook, store the food properly, cause further contamination, proper handling, preparation of food greatly reduces the risks of getting foodborne illnesses, all foods, subject to contamination, higher risk foods include red meats, poultry, eggs, cheese, dairy products, raw sprouts, raw fish, shellfish, main consequence of improper handling, inadequate food safety is infection, foodborne illness, symptoms of foodborne illness vary but, gastrointestinal problems, foodborne illness severe, life-threatening, in young children, older adults, pregnant women, persons, weakened immune systems, , wash hands thoroughly, after handling any food, wash hands thoroughly after using the bathroom, changing diapers, wash hands after coming into contact, animals, wash all cutting boards, utensils, hot water, soap after preparing each food item, prior to moving on, next food item, wear gloves, avoid preparation, hands have any cuts, sores, avoid cross-contaminating food items, separate meat, poultry, seafood from other food, always wash hands, utensils, boards after coming into contact, products, cook to proper temperatures, cook eggs, the white, yolk, firm, fish, opaque, flake, red meats, poultry should reach an internal temperature of 160, 180 degrees, respectively, leftovers must be reheated thoroughly to at least 165 degrees fahrenheit, refrigerate promptly, items meat, poultry must be frozen, not to be used, 1-2 days, leftovers, refrigerated, two hours, keep frozen foods, in the freezer, ready to be thawed, cooked, foods, contaminated, purchased, watch, not use outdated food, packaged food, the seal broken, cans, a bulge, not use foods, an unusual odor, a spoiled taste, prepare home-canned foods in nearly sterile conditions, extreme caution, home-canned food, most common cause of botulism medeiros lc, hillers vn, chen g, bergmann v, kendall p, schroeder m, design, development of food safety knowledge, attitude scales, consumer food safety education, j am diet assoc, 2004 nov, 104(11), 1671-7, anderson jb, shuster ta, hansen ke, levy, volk a, a camera's view of consumer food-handling behaviors, j am diet assoc, 2004 feb, 104(2), 186-91, redmond ec, griffith cj, consumer food handling, in the home, a review of food safety studies, j food prot, 2003 jan, 66(1), 130-61.