Food Safety and Sanitation Essay

In todays dirty, filthy, impoverished world, it is important to keep our food clean. Without clean food, we be susceptible to diseases and viruses, and our lifespan shortens by years depending on the inflicted disease. Ebola can spread through food. That banana youre about to eat? It wasnt mightily cleaned. Now you have 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 all do. But these are very specific rules that insure the quality and cleanliness of our food. Lets begin with temperature control. Heres a bulleted list to explain in a short and sweet method. Avoid prolonged holding in the danger zoned (from 40F to140F). Provide functional thermometers to all food storage boxes.Monitor the temperature on serving lines on a regular frequency. Thaw frozen foods at a lower place refrigeration or under cold water.Do not thaw foods at room temperature.Regardless of type of processing or food manipulation operat ion, the number one consideration in food sanitation is people. Persons known to be suffering from, or known to be carriers of a disease likely to be transmitted through food, essential be restricted from any food-handling area. Likewise, persons afflicted with infected wounds, skin infections, sores, etc., must besides be restricted from these areas.Facilities with thermal water for hand-washing must be provided and must be convenient to food handling areas. All personnel involved in food handling must thoroughly wash hands with soap under warm-running, potable water. Hands must also be washed later handling contaminated 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 preventative 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 take back into or contaminate the food product. Tobacco, gum, and food are not permitted in food-handling areas All food-processing and handling room and other rooms must be in a clean, sanitary manner. A major ascendent of plant contamination is from custodial personnel and equipment. All custodial brushes and equipment must be in dear repair as well as being clean and sanitary. Now in a not so serious tone, the conclusion. We must keep our food and food-handling areas clean because otherwise, epidemics can start. Stomach viruses, Ebola, and etc. go forth spread quickly and the apocalypse will occur. Only YOU can prevent epidemics. Simply wash your hands, cough out into your elbow, and sneeze into a wad of paper. And wash your hands again. Then rub disinfectant all over.