Making Foods Safe

Jose Gonzalez

Food Borne Illness

Food Borne Illness, or food poisoning, are diseases like bacteria that are in contaminated food. It can happen when people get sick from a food and could be contaminated. For example, Blue Bell had an illness called listeri and people got sick. A lot of people have gotten sick or died from food borne illness.

Some causes are people not washing their hands, improper cooking temperatures, contaminated utensils, poor health, and unsafe sources. To prevent it, wash your hands, wash your utensils, and avoid cross contamination.

Danger Zone

If the temperature is between 41-135 degrees Fahrenheit, then you are in the danger zone. To prevent the danger zone, always thaw food in somewhere where it's 38 degrees Fahrenheit, and never in a room temperature.

You can thaw food in the refrigerator, cold water, in the microwave if you plan on cooking it afterwards, or as part of the cooking process. If you're not sure what to do, ask your teacher. Also, bacteria grows fast in danger zone so prevent it.

Cross Contamination

Cross Contamination is when you pass bacteria from foods to another food. Place meat, seafood, and poultry in containers to prevent juices from dripping in other foods. They can have harmful bacteria.

To prevent cross contamination, wash everything. That includes your hands, utensils, cutting boards, and everything you use when you cook. Also, serve food in a clean plate.

Meat Safety

Freeze meat in store package. Never freeze it in cryovac. To prevent a freeze burn, use aluminum foil for the meat. Keep fresh meat at 41 degrees Fahrenheit. Frozen meat should be at 0 degrees.

Also, keep meats off floor. Wrap them or put them in moisture-proof containers to prevent a freezer burn. Never store meat above any food. If any signs of spoilage, throw meat away.

Types of Diseases

Type of bacteria include salmonella, shigella, and listeria. Salmonella is found in humans, reptiles and birds. Shigella is found in food borne illness and contaminated food. Listeria is found in vegetables, smoked sea food, deli eat, and also in Blue Bell.

To prevent these bacterial, wash your hands, keep cold foods at 40 degrees and hot foods at 140 degrees. Symptoms include fever, nausea, diarrhea, muscle aches, and headaches.


Sanitation is the number one prevention of contamination, bacteria and sicknesses. After a kitchen is finished using, sanitize everything, the tables, floors, dishes, cup, and any food surfaces.

You can sanitize with the heat method or chemical method. In chemical, immerse items in sanitizing liquids like bleach. Check balance, hardness of water and temperature. In heat methods, water needs to be immersed at a temperature of 171 degrees. Check temperature every time.

Hand washing tips

You always need to wash your hands to avoid bacteria. Washing your hands will also prevent cross contamination, diseases, and sicknesses. The following are tipsily washing machine your hands.

Wash your hands with hot water and soap. Scrub nails, hands, and arms for 10-15 seconds. Rinse and dry hands with a paper towel. Do not wash it with a rag on your apron.

Health Codes

You always need the health and safety of the customers by ensuring food is fresh and environment is clean. There are three types of codes. These are Model Food Code, Active Managerial Control and In Use.

The Model Food Act sets guidelines and rules to help state and local legislations. In Active Managerial Contol, they use measures to ensure food safety. A manager would plan purchases with a safe supplier to make sure they're up to code.

Chemical Hazards and Physical Hazards

Chemical hazards include antimony, copper, cyanide, and lead .Sources of contamination includes air, water, packaging materials, cooking equipment, hormones in foods, and toxins.

Physical hazards include insects, insect parts, hair, cigarrate butts, wood chips, bandages, and broken glass. Food contact materials like plastic, paper, and rubber can also be a physical hazard and can have a lot of effects.

Food Storage

During food storage, a storage cannot be full because items can get lost or buried. They should be clearly identified and well wrapped. The three types of storage are dry, refrigerated, and frozen.

Dry storage should be around 50 and 70 degrees. Monitor temperature and keep away from sunlight. It should be well ventilated. For refrigerated, you should put vegetables, fruit, butter, or ham. Keep the food as cold as possibles. It helps prevents cross contamination. For frozen, put stuff like fish, poultry, or meat. The food storage order is ready to go food, meat, fish, ground meat, and poultry.