Food Safety Practices

- Food Safety: Practices to prevent foodborne illness and ensure food is safe for consumption. - Foodborne Illness: Illness caused by consuming contaminated food, resulting in symptoms such as nausea, vomiting, or diarrhea. - Pathogen: A microorganism (bacteria, virus, or parasite) t...

- Food Safety: Practices to prevent foodborne illness and ensure food is safe for consumption. - Foodborne Illness: Illness caused by consuming contaminated food, resulting in symptoms such as nausea, vomiting, or diarrhea. - Pathogen: A microorganism (bacteria, virus, or parasite) that can cause disease. - Cross-contamination: The transfer of harmful bacteria from one food item to another, often through improper handling or shared tools. - Sanitize: The process of reducing the number of pathogens on surfaces to safe levels. - Temperature Danger Zone: The temperature range (generally 40°F to 140°F) in which bacteria proliferate most rapidly in food. - Perishable Food: Foods that have a limited shelf life and can spoil quickly, such as dairy products, meats, and fresh produce. - Proper Storage: Methods used to keep food safe from contamination and spoilage, including refrigeration and using airtight containers. - Best Before Date: The date by which food should be consumed for optimal quality, though it may still be safe to eat after this date. - Hygiene: Practices to maintain health and prevent the spread of diseases, particularly in the kitchen (e.g., washing hands, clean surfaces).