Cross contamination is critical matter and does go unnoticed. It’s not something many think about when out eating out, or preparing there own food at home. The remainder of this essay will include what is cross contamination and its symptoms, what prevention methods should be taken along with examples of food being contaminated.
When an individual decides to eat out or eat at fast food restaurant’s they do not think of the harmful effects that could occur when an individual’s food is being handled by one another. Cross-Contamination is the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effects to humans and facilities. (Google Search). Unfortunately 48 …show more content…
Biological hazards can come from raw material or food processing for example microorganisms live in air, dirt, fresh and salt water, skin, hair, animal hair and plants. (2.3) Physical hazards are potentially harmful and could cause things like internal bleeding, these are materials such as glass and metal shavings from cans or other foreign objects that are likely to cause choking or any injury. (2.10) Chemical hazards can happen nearly at any stage in food processing or production, chemicals can help you sanitize and clean surfaces (2.9) or even help your food such as pesticides on fruits and or vegetables if any of these types of chemicals are exposed call poison control and find out quick and fast what cautions should be taken. Those are just few of many ways food can be …show more content…
Once human bodies have digested contaminated food and develop and foodborne illness they acquire symptoms like nausea, headache, vomiting, diarrhea, dehydration, abdominal cramps, chills, and fever. “This type of sickness is often referred to as “stomach flu”…Therefore, it is critical that food must be prepared and handled carefully.” (Altamira, “Cross Contamination Article”)
Prevention
• Always remember to wash hands thoroughly for 20 seconds under hot/warm water with soap than sanitize. Do this regularly, before and after using the restroom, touching different types of meats, poultry and seafood.
• Do not crowed refrigerators, that way food is kept at correct temperatures and not put into the temperature danger zone
• Place food accordingly in the refrigerator, all meats, poultry, and seafood kept at the bottom, not stacked on top one another (remember not to crowd) so juices do not drip. Than vegetables and ready-to-eat food in the middle and top of the refrigerator. Leave eggs and milk products in original containers and should be placed on the refrigerator door.
• Wash and sanitize all kitchen utensils and surfaces on a regular basis.
• If sick do not cook nor come into the kitchen until well
• If you develop any sores or cuts use bandages and gloves if not, stay out of the kitchen area until properly
When an individual decides to eat out or eat at fast food restaurant’s they do not think of the harmful effects that could occur when an individual’s food is being handled by one another. Cross-Contamination is the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effects to humans and facilities. (Google Search). Unfortunately 48 …show more content…
Biological hazards can come from raw material or food processing for example microorganisms live in air, dirt, fresh and salt water, skin, hair, animal hair and plants. (2.3) Physical hazards are potentially harmful and could cause things like internal bleeding, these are materials such as glass and metal shavings from cans or other foreign objects that are likely to cause choking or any injury. (2.10) Chemical hazards can happen nearly at any stage in food processing or production, chemicals can help you sanitize and clean surfaces (2.9) or even help your food such as pesticides on fruits and or vegetables if any of these types of chemicals are exposed call poison control and find out quick and fast what cautions should be taken. Those are just few of many ways food can be …show more content…
Once human bodies have digested contaminated food and develop and foodborne illness they acquire symptoms like nausea, headache, vomiting, diarrhea, dehydration, abdominal cramps, chills, and fever. “This type of sickness is often referred to as “stomach flu”…Therefore, it is critical that food must be prepared and handled carefully.” (Altamira, “Cross Contamination Article”)
Prevention
• Always remember to wash hands thoroughly for 20 seconds under hot/warm water with soap than sanitize. Do this regularly, before and after using the restroom, touching different types of meats, poultry and seafood.
• Do not crowed refrigerators, that way food is kept at correct temperatures and not put into the temperature danger zone
• Place food accordingly in the refrigerator, all meats, poultry, and seafood kept at the bottom, not stacked on top one another (remember not to crowd) so juices do not drip. Than vegetables and ready-to-eat food in the middle and top of the refrigerator. Leave eggs and milk products in original containers and should be placed on the refrigerator door.
• Wash and sanitize all kitchen utensils and surfaces on a regular basis.
• If sick do not cook nor come into the kitchen until well
• If you develop any sores or cuts use bandages and gloves if not, stay out of the kitchen area until properly