You can prevent chemical contamination by storing chemicals in their original containers in a separate area away from food. Be sure to properly label your chemicals and read and follow the instructions on the labels.
Physical contamination can be greatly reduced by always wearing a hair restraint, opening boxes and cans with care and not wearing jewelry. It’s best not to store small items near your food-prep areas. And you should always wear gloves if you are wearing a bandage on your hands or fingers.
Did you know one in 13 Canadians have a food allergy? Allergens in food are a big public health issue. Some of the most common allergies are to peanuts, eggs, milk, wheat, seafood and sulphites. Food allergies are serious and can be fatal. You can prevent allergic reactions by substituting ingredients to which people are commonly allergic. Be sure to list your ingredients on the menu and directly ask your customers if they suffer from any allergies. If you don’t know the answer, never guess or give incomplete information. It’s your duty to go and find out. Always clean work surfaces, equipment and hands before preparing meals.
The most common cause of foodborne illnesses stems from biological contamination, which can be greatly reduced by proper food handling. Biological food contamination is caused by pathogens or germs, which are living organisms that can make us sick. To prevent biological food contamination always keep track of time and temperature when handling food, practice good personal hygiene, keep work areas clean and organized, sanitize surfaces that are in contact with food and finally, cook foods to the correct temperature.
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