Food Safety and Sanitation Essay

In todays dirty, filthy, impoverished world, it is important to stay on our food clean. Without clean food, we are susceptible to diseases and viruses, and our lifespan shortens by long time depending on the inflicted disease. Ebola can dissemination finished food. That banana youre somewhat to eat? It wasnt properly cleaned. directly you pitch Ebola. Get ready, Im going to get some facts up in this.Restaurants have to follow a set of rules, as do food suppliers. We totally do. But these are very specific rules that insure the quality and cleanliness of our food. permits begin with temperature control. Heres a bulleted list to let off in a short and sweet method. Avoid prolonged prop in the danger zoned (from 40F to140F). Provide functional thermometers to all food fund boxes.Monitor the temperature on serving lines on a regular frequency. thawing frozen foods under refrigeration or under cold water.Do not thaw foods at room temperature.Regardless of type of process or foo d baseball gloveling operation, the number one consideration in food sanitation is people. Persons cognize to be suffering from, or known to be carriers of a disease likely to be transmitted through food, essential be restricted from any food- manipulation area. Likewise, persons afflicted with infected wounds, fell infections, sores, etc., must(prenominal) also be restricted from these areas.Facilities with hot water for hand-washing must be provided and must be convenient to food handling areas. only personnel pertain in food handling must well wash men with soap under warm-running, potable water. Hands must also be washed after(prenominal) handling defiled materials and after using toilet facilities, as well as disinfectant hand dips. Personal cleanliness must also be maintained while involved in food handling operations Sanitary protective clothing, hair covering, and footwear must be worn and maintained in a clean, sanitarymanner. Gloves, if worn, must be clean and sanitary.All food-handling personnel must remove object (i.e. watches, jewelry) from their person which may fall into or contaminate the food product. Tobacco, gum, and food are not permitted in food-handling areas All food-processing and handling rooms and other rooms must be in a clean, sanitary manner. A major source of plant contamination is from protective personnel and equipment. All custodial brushes and equipment must be in penny-pinching repair as well as being clean and sanitary. Now in a not so serious tone, the conclusion. We must commemorate our food and food-handling areas clean because otherwise, epidemics can start. Stomach viruses, Ebola, and etc. will spread quickly and the apocalypse will occur. Only YOU can prevent epidemics. exactly wash your hands, cough into your elbow, and sneeze into a wad of paper. And wash your hands again. Then rub disinfectant all over.