In the classroom
Read about how doing specific things for each category will keep you and your body safe from food born illnesses. Also be aware of the different causes behind food born illnesses and how to prevent them while cooking in your kitchen. Know the symptoms that may occur as well.
Making sure YOU are ready to cook!
If you are cleared to cook then before you start wash your hands well. You should spend about 20 seconds washing hands with anti-bacterial hand soap and dry with a clean towel or paper towel. Make sure that you do not touch your hair or face after you have cleaned your hands. If you do, simply re-wash hands. If you sneeze at any point during cooking you should then also re-wash hands.
Prepping cooking area
Clean counter tops with proper cleaning solutions and paper towels. Use paper towels or clean cloths to wipe up kitchen surfaces or spills if they occur as well. Wash cutting boards, dishes, utensils, and counter tops with hot, soapy water prior to cooking and after preparing each food item and before you go on to the next item.
Make sure your ingredients are safe
Scrub firm produce like melons or cucumbers—with a clean produce brush.
Dry produce with a paper towel or clean cloth towel. Don't worry about washing meat, poultry or eggs.
Also check that all the ingredients are as fresh as possible, if not they may be starting to or are rotting which can cause bacteria and viruses to began to flourish in you meal. By ensuring you food is clean before using you can stop food born illnesses from occurring.
Separating certain foods
When you don't keep them separated it leads to cross contamination of bacterias. Place raw meat, poultry, and seafood in containers or sealed plastic bags to prevent their juices from dripping or leaking onto other foods when they are not being used.
Cooking the right way
When cooking the danger zone is most of the time between 40 and 140 degrees. At this temperature its the optimal time for bacteria to thrive. causing in increase chance of food born illnesses to spread. Also try and keep food warm even after it is prepared to keep it above that 140 degree mark.
Get perishable foods into the fridge or freezer within two hours. In the hot months, cut this time down to one hour. Remember to store leftovers within two hours as well. By dividing leftovers into several clean, shallow containers, you’ll allow them to chill faster. Be careful when you are also thawing frozen foods. use the fridge, water, or microwave.
Harmful germs in meat or seafood can multiply extremely rapidly at room temperature. So be careful when keeping things out at room temperature. Many people think that you can wash meat or poultry but washing raw meat or poultry can spread bacteria to your sink, countertops, and other surfaces in your kitchen.
Common food born illnesses
More than 250 different food born diseases have been described. These different diseases have many different symptoms, so there is no one "syndrome" that is food born illness. However, the bad microbes enters the body through the gastrointestinal tract, and often cause symptoms there, so nausea, vomiting, abdominal cramps and diarrhea are common in many food born diseases.
These bad bacteria can cause illness, hospitalization, and death when you become infected by them. The long term affects can be Kidney failure, chronic arthritis, brain & nerve damage. Seek medical help if you began to show symptoms of any kind.