Help Keep your Family Healthy by:

Save this PDF as:
 WORD  PNG  TXT  JPG

Size: px
Start display at page:

Download "Help Keep your Family Healthy by:"

Transcription

1 Fresh fruits and vegetables are an important source of a healthy diet; which should be regarded as a necessity in a daily diet. We recommend a person should consume around 4 to 10 servings and that of course depending on their age. Consuming a variety of fruits and vegetables is known to help lower the risk of some chronic diseases, including some types of cancer as well. Fresh fruits and vegetables are often linked to foodborne illnesses, such diseases occur simultaneously as a result of the products NOT being processed, handled, nor consumed in a proper way. On our part we care, therefore we recommend consumers to take extra care on your part in order to prevent any contaminations and related diseases. Help Keep your Family Healthy by: Washing Fresh Products: Fresh fruits and vegetables can occasionally become contaminated with different pathogens - harmful bacteria or viruses which can make individuals sick such contamination can occur at any point from harvest to the consumption stage. Such pathogens can be linked to the process of handling, washing and the cooking of the vegetables. We care most about your health therefore we handle and transport fruits and vegetables with high care practicing maximum sanitation measures to reduce the risk of any contamination. We would like to propose a number of steps that can be adopted with the intention of preventing any sort of infectivity by the consumer.

2 Make fresh fruits and vegetables safe to eat. How to wash: Wash Fruits and Vegetable Accurately!!!! Take extra care in cleaning the fruits and vegetables, your health is of great importance therefore ensure to wash the produce properly before consumption Method 1 Before eating fresh fruits and vegetables, always Soak vegetables in a salt and vinegar wash for 20 minutes to make sure NO bacteria remains on the skins. In the kitchen use one side of washing sink or a small tub if you have some vegetables for your meal and fill it with just enough warm water to cover them, then add 2 table spoon of table salt into 250ml of water and add ¼ cup of white vinegar. The vinegar cleans while the salt loosens deep debris. (remember wash only the amount of fruit and vegetable you are going to eat one time) Method 2 To create your vegetable wash, you will need 1 Tablespoon of fresh squeezed lemon or grapefruit juice, 2 Tablespoons of white vinegar, 1 cup of water, and a small plastic spray bottle. Wash the bottle with hot, soapy water before and after using and rinse thoroughly, and spray the fruit and vegetable before to use. (Spray bottle must be washed and rinsed one day at least prior to using it). Method 3 To be safer, you can rinse produce with a sanitizer after washing and rinsing with water. You can use a commercially prepared vegetable/fruit sanitizer (tablets) or a dilute bleach solution. The solution can be made by adding one tea spoon (5 ml) of household bleach to one quart (1 liter) of water We recommended industrial food preparation companies to use the method 3 (Preferably). The house hold customer must make sure before using this method, that they are well aware of the health departments instructions in this regard and awareness training for the persons involved in the preparation of the food at the house, Otherwise use the other 2 methods stated above such as the dilute tablets, available in local market specially for this purpose.

3 More tips on washing: Washing helps remove germs, as well as traces of certain pesticides on the surface. The most important steps in minimizing the risk of contaminants are proper washing, good shakeup and a thorough rinse. Always wash your hands with soap and warm running water before you begin preparing any food, including fruits and vegetables. When buying and storing fruits and vegetables, always keep them separate from raw foods such as meat, poultry, seafood, and diary products. Juices from raw foods can be contaminated with germs that cause illness. When washing fruits and vegetables, cut away any damaged or bruised areas since harmful germs can grow there. Throw away any rotten fruits and vegetables. Always wash fruits and vegetables that have a rind before peeling or preparing them, such as pineapples, cantaloupe, oranges, melons and squash. Although the skin and outer surfaces protect them, germs can grow if the surface gets broken, pierced or cut, especially in melons and tomatoes. Wash and scrub fruits and vegetables that have firm, rough surfaces such as potatoes, using a clean scrub brush for produce. Always discard the outer leaves of leafy vegetables, such as lettuce, Iceberg and cabbage. The outer leaves are more likely to be contaminated with germs. In the kitchen, use one cutting board for fresh produce and use a separate one for raw meat, chicken or seafood. If you do not have two cutting boards, then be sure to wash your cutting board well with hot, soapy water after preparing any raw animal food and seafood. After rinsing the cutting board with water, sanitize it with a dilute bleach solution. Refrigerate fresh fruits and vegetables after peeling, cutting or cooking. Discard them if left at room temperature for two hours. Raw sprouted seed products, such as bean sprouts, radish sprouts, alfalfa sprouts, mongo beans and others, may carry germs that cause illness. Always cook these before eating because it is difficult to wash sprouted seeds.

4 *Special Considerations for People with Weak Immune Systems* People with weak immune systems should cook vegetables and wash fruits. If fruits and vegetables are eaten raw, it is critical to make sure that they are safe to eat and to follow the steps stated above always before consumption. People with weak or underdeveloped immune systems include: Elderly persons. People with cancer, kidney disease, and certain other chronic diseases. Those with autoimmune disorders, such as lupus. Those who have had surgery to remove the spleen. Those being treated with immune-suppressing medications. Children under 2 years of age. Pregnant women and their unborn or newborn babies. Those with a history of problematic use of alcohol or drugs. For More Information please keep in mind the following:- Wash your hands and cooking areas Wash your hands with hot, soapy water for 20 seconds before and after handling food, and after touching raw meat, changing a diaper, using the restroom, handling a pet or touching anything that could contaminate your hands. Then dry your hands with a paper towel or automatic hand dryer. Also wash and sanitize all countertops, cutting boards and utensils (including fruit/vegetable brushes) with a mixture of 1 teaspoon chlorine bleach in 1 quart of water (only recommended household bleach). Do this before and after preparing food. When washing fresh produce, it is also important to have a clean sink. Wash the sink with hot, soapy water and then rinse it. Sanitize the sink by pouring a mixture of 1 teaspoon of chlorine bleach in 1 quart of water into the sink. Wipe sink surfaces and drain. Wash the product Wash all whole fruits and vegetables before preparing them even if the skin or rind will not be eaten. This prevents pathogens from being transferred from the rind or skin to the inside of the fruit or vegetable when it is cut. To prevent spoilage and mold growth during storage, it is best to wash fresh fruits and vegetables immediately before preparing them. Wash all bagged produce, even if it looks fresh & clean.

5 Wash fruits and vegetables under clean, running water in a clean sink. Fresh fruits and vegetables should not be soaked in water for long period of time or whole quantity at once. Do not use detergent s soaps or bleach to wash produce unless recommended. These products may change the flavor color and taste and if amount of bleach added more than require quantity then it could be poisonous. If the fruits and vegetables are firm (such as potatoes or melons), scrub them with a clean, sanitized fruit/vegetable brush. For soft fruits and vegetables (tomatoes), gently rub them with your hands to loosen the dirt/dust. Also remove the outer leaves of lettuce, iceberg and cabbage. To wash berries, parsley and greens, put them in a clean strainer and spray them with a kitchen sink wash in running water follow 2 methods mentioned above. Be sure to turn and gently shake the strainer as you wash the produce. Remember: To help prevent any contamination, viral infection, store your fruits and vegetables properly and wash them thoroughly before consumption. While cooking may be the only way to ensure safety of the products, washing fresh products will help keep your family safe. **These are just efforts of awareness and tips for our valued customers and all clients to encourage them to take preventive measures to protect their health & safety, although it is neither our responsibility nor our legal obligation.

Home Food Safety Myths and Facts for Consumers. The Partnership for Food Safety Education

Home Food Safety Myths and Facts for Consumers. The Partnership for Food Safety Education 10 Home Food Safety Myths and Facts for Consumers The Partnership for Food Safety Education 2014 For more Home Food Safety Mythbusters go to www.fightbac.org Myth #1 Freezing foods kills harmful bacteria

More information

Safe Handling. of Raw Produce and Fresh-Squeezed Fruit and Vegetable Juices. U.S. Food and Drug Administration

Safe Handling. of Raw Produce and Fresh-Squeezed Fruit and Vegetable Juices. U.S. Food and Drug Administration Safe Handling of Raw Produce and Fresh-Squeezed Fruit and Vegetable Juices U.S. Food and Drug Administration TOC Inside Buying Tips 4 Storage Tips 5 Preparation Tips 6 Fresh Juice Safety 8 Q&As 10 Staying

More information

Maricopa County. Food Code References for Produce. Receiving. Storage

Maricopa County. Food Code References for Produce. Receiving. Storage Maricopa County Environmental Services Department 1001 N. Central. Avenue Suite 300 Phoenix, AZ 85004 esd.maricopa.gov Food for Produce This guidance document was developed for food establishments interested

More information

Safe Food Activities. Background. Overview. Objectives. Safe Food Handling Why the Concern? How Food Becomes Unsafe

Safe Food Activities. Background. Overview. Objectives. Safe Food Handling Why the Concern? How Food Becomes Unsafe Safe Food Activities Overview Background Planning Food Activity Cleanup Presented by Justine Hoover, MS, RD, LD Assistant EFNEP/FNP Coordinator Iowa State University Extension jhoover@iastate.edu Objectives

More information

Taste Tests in the Classroom

Taste Tests in the Classroom Farm to School s in the Classroom Introduction When introducing new foods into snacks and school meals, taste tests can offer a chance for students to try new foods without the commitment of making it

More information

FOOD POISONING. Information Leaflet. Your Health. Our Priority. Infection Prevention Stepping Hill Hospital

FOOD POISONING. Information Leaflet. Your Health. Our Priority. Infection Prevention Stepping Hill Hospital FOOD POISONING Information Leaflet Your Health. Our Priority. Page 2 of 5 What is Food Poisoning? Food poisoning is an illness that occurs after eating or drinking anything that is contaminated. Usually

More information

Cholera Prevention and Control: Introduction and Community Engagement. Module 1

Cholera Prevention and Control: Introduction and Community Engagement. Module 1 Cholera Prevention and Control: Introduction and Community Engagement Module 1 Introduction This guide instructs how to prevent cholera illnesses and deaths in your communities. These slides and modules

More information

Sanitary Food Preparation & Safe Food Handling

Sanitary Food Preparation & Safe Food Handling 70 Feeding Infants 10 Sanitary Food Preparation & Safe Food Handling Babies are more susceptible to bacteria than older children, and unsanitary food conditions can cause serious infections. General cleanliness,

More information

Food and Water Safety in an Emergency

Food and Water Safety in an Emergency Food and Water Safety in an Emergency Food Storage Keep food in a dry, cool spot a dark area if possible. Open food boxes and other re-sealable containers carefully so that you can close them tightly after

More information

Yes We Can! Make Homemade Baby Food!

Yes We Can! Make Homemade Baby Food! Yes We Can! Make Homemade Baby Food! Faculty Bridget Swinney, MS, RDN, LD www.healthyfoodzone.com Produced by the Alabama Department of Public Health Video Communications and Distance Learning Division

More information

Food Safety Guide for Family Day Care Educators

Food Safety Guide for Family Day Care Educators Food Safety Guide for Family Day Care Educators Department of Health and Human Services About this Guide This Guide is designed to help Family Day Care (FDC) Educators make safe and healthy meals for the

More information

Table of Contents. Introduction... 1. Personal Hygiene... 2. Temperature Control... 5. Cross-contamination... 6. Cleaning and Sanitizing...

Table of Contents. Introduction... 1. Personal Hygiene... 2. Temperature Control... 5. Cross-contamination... 6. Cleaning and Sanitizing... Table of Contents Introduction... 1 Food Handler Certification Program... 1 Personal Hygiene... 2 Temperature Control... 5 Cross-contamination... 6 Cleaning and Sanitizing... 6 Dishwashing... 7 Food Storage...

More information

Don t let food make you sick:

Don t let food make you sick: * Although America has some of the safest food in the world, an average of one in six Americans has some type of food borne illness each year. When you are immune suppressed, it is even easier for you

More information

SAFE HEALTHY CHILDREN A Health and Safety Manual for Childcare Providers

SAFE HEALTHY CHILDREN A Health and Safety Manual for Childcare Providers TABLE OF CONTENTS Chapter 7: Food Storage and Preparation Safe Food: Food Storage and Preparation 7.1 Requirements of the Day Nurseries Act... 7.2 Recommendations of the Medical Officer of Health... 7.2

More information

How to Prepare Powdered Infant Formula in Care Settings

How to Prepare Powdered Infant Formula in Care Settings How to Prepare Powdered Infant Formula in Care Settings This booklet contains new information to help you prepare powdered infant formula for bottle-feeding and cup-feeding as safely as possible. Powdered

More information

Ice Cream Maker INSTRUCTION MANUAL WITH RECIPES. www.zokuhome.com

Ice Cream Maker INSTRUCTION MANUAL WITH RECIPES. www.zokuhome.com Ice Cream Maker INSTRUCTION MANUAL WITH RECIPES www.zokuhome.com The Zoku Ice Cream Maker revolutionizes the way ice cream is made at home. Watch ice cream magically freeze before your eyes in minutes!

More information

Bosch kitchen hygiene tips.

Bosch kitchen hygiene tips. Bosch kitchen hygiene tips. www.bosch-home.com/ae Do you know? The bathroom may have the reputation of being the dirtiest room in the house, but the kitchen is actually the danger zone filled with germs

More information

Institute. BioSnacky. Fantastic nutrition with sprouted seeds. by Alison Cullen H E A L T H I N F O R M A T I O N S E R I E S

Institute. BioSnacky. Fantastic nutrition with sprouted seeds. by Alison Cullen H E A L T H I N F O R M A T I O N S E R I E S BioSnacky Fantastic nutrition with sprouted seeds by Alison Cullen Institute H E A L T H I N F O R M A T I O N S E R I E S Sprouted seeds: An excellent source of nutrients! Question: Do you eat enough

More information

MRSA Transmission. About MRSA

MRSA Transmission. About MRSA Minnesota Department of Health Fact Sheet 12/2007 Learning about MRSA (Methicillin-Resistant Staphylococcus aureus): A guide for patients About MRSA What is MRSA and why is it so serious? Staphylococci

More information

Black Hills Healthcare System

Black Hills Healthcare System Black Hills Healthcare System Methicillin Resistant Staphylococcal Aureus (MRSA) Patient and Family Information What is MRSA? Staphylococcus Aureus, often referred to simply as staph, is a bacteria commonly

More information

Green Cleaning: Recipes for a Healthy Home. Sharon M. S. Gibson & Pamela R. Turner. Home Maintenance: Protect Your Investment ALL-PURPOSE CLEANER #1

Green Cleaning: Recipes for a Healthy Home. Sharon M. S. Gibson & Pamela R. Turner. Home Maintenance: Protect Your Investment ALL-PURPOSE CLEANER #1 Home Maintenance: Protect Your Investment Green Cleaning: Recipes for a Healthy Home 1 2 ALL-PURPOSE CLEANER #1 3 tablespoon white vinegar ½ teaspoon washing soda ½ teaspoon vegetable oil based liquid

More information

General food hygiene rules

General food hygiene rules General food hygiene rules Why food hygiene is important? Good food hygiene is essential to ensure that the food you and your family eats is safe. Poor hygiene procedures in your home can put you at risk.

More information

Chapter 7 Equipment and Utensil Cleaning and Sanitization

Chapter 7 Equipment and Utensil Cleaning and Sanitization Chapter 7 Equipment and Utensil Cleaning and Sanitization The importance of proper cleaning can be appreciated when one realizes that contaminated equipment (equipment and utensils which are not clean)

More information

HOW TO RECEIVE A KENTUCKY DEPARTMENT OF AGRICULTURE FARMERS MARKET SAMPLING CERTIFICATE

HOW TO RECEIVE A KENTUCKY DEPARTMENT OF AGRICULTURE FARMERS MARKET SAMPLING CERTIFICATE HOW TO RECEIVE A KENTUCKY DEPARTMENT OF AGRICULTURE FARMERS MARKET SAMPLING CERTIFICATE There are two categories of samples: those that are cooked or processed, and those that are raw or uncooked products.

More information

Fruits & Vegetables US Dietary Guidelines What counts as a fruit or vegetable? How much do YOU need? Health Benefits Food Safety Tips Optimal Cooking

Fruits & Vegetables US Dietary Guidelines What counts as a fruit or vegetable? How much do YOU need? Health Benefits Food Safety Tips Optimal Cooking Fruits & Vegetables, Your Connection to Better Health! Fruits & Vegetables US Dietary Guidelines What counts as a fruit or vegetable? How much do YOU need? Health Benefits Food Safety Tips Optimal Cooking

More information

STANDARD OPERATING PROCEDURE S (SOP S) FOR HAZARDOUS ANALYSIS CRITICAL CONTROL POINT (HACCP) PLANS

STANDARD OPERATING PROCEDURE S (SOP S) FOR HAZARDOUS ANALYSIS CRITICAL CONTROL POINT (HACCP) PLANS STANDARD OPERATING PROCEDURE S (SOP S) FOR HAZARDOUS ANALYSIS CRITICAL CONTROL POINT (HACCP) PLANS RECEIVING: All food must be from approved sources. Foods must be wholesome and not adulterated. No home-prepared

More information

C LEANING & SANITATION

C LEANING & SANITATION C LEANING & SANITATION C ONTENT This publication provides a set of guidelines on good cleaning and sanitation practices for food operators and food handlers. To manage and reduce the risk of food-borne

More information

LARGE GROUP PRESENTATION: PRESENTER S NOTES

LARGE GROUP PRESENTATION: PRESENTER S NOTES LARGE GROUP PRESENTATION: PRESENTER S NOTES Introduce yourself. Welcome! We are so glad you are here to learn about fruits and vegetables. Icebreaker Handout: Fruit or Vegetable: Parts of Many Words Read

More information

BEVERAGE DISPENSER CLEANING BAR GUN

BEVERAGE DISPENSER CLEANING BAR GUN BAR GUN 2. With a no rinse sanitizing wipe a. Clean handle and sheathing. () b. Wipe down inside and outside of drip cup. 3. Wash hands with soap and water. 4. Indicate completion by initialing on verification

More information

How to Prepare Formula for Bottle-Feeding at Home

How to Prepare Formula for Bottle-Feeding at Home How to Prepare Formula for Bottle-Feeding at Home Printed in Ireland This document is published by the Department of Food Safety, Zoonoses and Foodborne Diseases, WHO, in collaboration with the Food and

More information

Your Own Teeth and Gums

Your Own Teeth and Gums Your Own Teeth and Gums CHAPTER1 Next time you look in a mirror, look at your teeth and the skin (gums) around them. Look in your children s mouths, too. Look at both gums and teeth, because the health

More information

Food Poisoning Facts By Dr Yunes Teinaz Acting Head of Environmental Health London Borough of Hackney

Food Poisoning Facts By Dr Yunes Teinaz Acting Head of Environmental Health London Borough of Hackney Food Poisoning Facts By Dr Yunes Teinaz Acting Head of Environmental Health London Borough of Hackney The World Health Organization (WHO) reports that each year two billion illnesses are caused by unsafe

More information

BMJ330 BIG MOUTH JUICER

BMJ330 BIG MOUTH JUICER INSTRUCTION MANUAL Eat well, drink well and live well with Omega www.omegajuicers.com BMJ330 BIG MOUTH JUICER English PLEASE READ THESE INSTRUCTIONS CAREFULLY BEFORE USE BMJMAN 122009 REV A IMPORTANT

More information

Top 5 Foodborne Illness Risk Factors

Top 5 Foodborne Illness Risk Factors Top 5 Foodborne Illness Risk Factors Department of Environmental Health Public Health Inspections 200 W 14 th Ave, Suite 200 Denver, CO 80204 p: 720-865-5401 f: 720-865-5532 www.denvergov.org/phi (Special

More information

Living healthy with MRSA

Living healthy with MRSA Stamford Health System Having MRSA means what? Living healthy with MRSA Discharge information for patients and families WASHING YOUR HANDS IS THE KEY!!! Staph aureus is a bacteria that lives on your skin

More information

How to prepare the Green Cleaning Recipes for a Healthy Home pages:

How to prepare the Green Cleaning Recipes for a Healthy Home pages: How to prepare the Recipes for a Healthy Home pages: The following pages, Recipes for a Healthy Home, should be printed back to back on heavy weight paper. The odd number recipes will be on top and the

More information

Expressing and Storing Breastmilk

Expressing and Storing Breastmilk F A C T S H E E T 1 Expressing and Storing Breastmilk Learning how to express breastmilk is an important skill for all mothers. Expressing breastmilk allows you to: Rub some milk onto your nipples to keep

More information

Food Safety in Child Care Centers and Family Day Care Homes

Food Safety in Child Care Centers and Family Day Care Homes Food Safety in Child Care Centers and Family Day Care Homes Prepared by: Angela M. Fraser, Ph.D. Associate Professor/Food Safety Education Specialist NC State University Raleigh, NC 27695-7605 This booklet

More information

Subsection 4.1.6 Cleaning And Sanitizing for Licensed Group Child Care Homes, Licensed Child Care Centers and License-Exempt Child Care Facilities

Subsection 4.1.6 Cleaning And Sanitizing for Licensed Group Child Care Homes, Licensed Child Care Centers and License-Exempt Child Care Facilities Page 1 of 6 CLEANING AND SANITIZING All items requiring sanitizing shall be washed, rinsed and sanitized with approved agents, methods and concentrations. [19 CSR 30-60.090 (1) (B), (5) (A), 19 CSR 30-62.082

More information

Workbook for Developing an Active Food Safety Management System

Workbook for Developing an Active Food Safety Management System Workbook for Developing an Active Food Safety Management System A food safety management system will help to minimize the risk of foodborne illness in your food service establishment. It includes all the

More information

Information contained in this issue was checked on 27 th April 2009 OVERVIEW OF SWINE INFLUENZA

Information contained in this issue was checked on 27 th April 2009 OVERVIEW OF SWINE INFLUENZA SWINE INFLUENZA (FLU H1N1) PURPOSE The purpose of this document is to give you guidance on appropriate measures to be implemented should you or your staff be exposed to an outbreak or suspected contamination

More information

MEAL PLANNING FOR MECHANICAL SOFT DIET

MEAL PLANNING FOR MECHANICAL SOFT DIET MEAL PLANNING FOR MECHANICAL SOFT DIET Definition of Terms Calories Protein Blenderized Pureed Units of energy. A nutrient used by your body for growth and repair. The best sources are milk, meats, fish,

More information

Infection Prevention & Control. Routine Practices. Protect yourself and Others

Infection Prevention & Control. Routine Practices. Protect yourself and Others Infection Prevention & Control Routine Practices Protect yourself and Others February 2011 What does Routine Practices Mean? Routine Practices are activities that you do to help reduce your risk of being

More information

Mediterranean Bean Salad. You ll Need - Take Out - 1/3 cup SPLENDA Granular measuring cups

Mediterranean Bean Salad. You ll Need - Take Out - 1/3 cup SPLENDA Granular measuring cups Mediterranean Bean Salad 10 Servings You ll Need - Take Out - 1/3 cup SPLENDA Granular measuring cups ½ cup white wine vinegar measuring spoons 2 tablespoons extra virgin olive oil whisk 1 (15 oz.) can

More information

at Home Food Safety Your guide to safe food handling Food safety is a key concern to us - this brochure is brought to you by: turkeyfarmersofcanada.

at Home Food Safety Your guide to safe food handling Food safety is a key concern to us - this brochure is brought to you by: turkeyfarmersofcanada. Food safety is a key concern to us - this brochure is brought to you by: turkeyfarmersofcanada.ca 1-888-245-8180 or ehfc.ca 1-888-248-beef or beefinfo.org chicken.ca canfightbac.org eggs.ca More questions

More information

Check that you have the correct paper. Please complete the information above. You do not need to use complete sentences for the reading assessment.

Check that you have the correct paper. Please complete the information above. You do not need to use complete sentences for the reading assessment. Learner name Learner registration number Learner signature Centre Assessment date Functional Skills English Assessment Reading Level 1 NOCN USE ONLY Question Mark 1 2 3 4 5 6 7 Total Instructions to candidates

More information

Practice Test. 1. Which of the following statements is true? After touching raw ground beef, it is important to:

Practice Test. 1. Which of the following statements is true? After touching raw ground beef, it is important to: Practice Test This test shows you what you might see on the food handler certification test. You can use the book to look up the answers. The certification test is made up of 32 questions and you will

More information

What Is. Norovirus? Learning how to control the spread of norovirus. Web Sites

What Is. Norovirus? Learning how to control the spread of norovirus. Web Sites Web Sites Centers for Disease Control and Prevention (CDC) http://www.cdc.gov/norovirus/index.html Your Local Health Department http://www.azdhs.gov/diro/lhliaison/countymap.htm What Is Ocument dn Norovirus?

More information

MRSA. Living with. Acknowledgements. (Methicillin-Resistant Staphylococcus aureus)

MRSA. Living with. Acknowledgements. (Methicillin-Resistant Staphylococcus aureus) How can I keep myself healthy? Hand washing and use of an alcohol-based hand sanitizer are the primary way to prevent acquiring or transmitting bacteria. If you get a cut or scrape, wash it well with soap

More information

FIVE KEYS TO SAFER FOOD MANUAL

FIVE KEYS TO SAFER FOOD MANUAL FIVE KEYS TO SAFER FOOD MANUAL DEPARTMENT OF FOOD SAFETY, ZOONOSES AND FOODBORNE DISEASES FIVE KEYS TO SAFER FOOD MANUAL DEPARTMENT OF FOOD SAFETY, ZOONOSES AND FOODBORNE DISEASES INTRODUCTION Food safety

More information

ABU DHABI FOOD CONTROL AUTHORITY. Food Poisoning. www.facebook.com/adfca1. www.twitter.com/adfca. www.youtube.com/adfcamedia

ABU DHABI FOOD CONTROL AUTHORITY. Food Poisoning. www.facebook.com/adfca1. www.twitter.com/adfca. www.youtube.com/adfcamedia Food Poisoning جهاز أبوظبي للرقابة الغذائية ABU DHABI FOOD CONTROL AUTHORITY Food Poisoning www.facebook.com/adfca1 www.twitter.com/adfca www.youtube.com/adfcamedia Creating awareness among the consumers

More information

Food Safety is in Your Hands! Alejandra Menjivar Community Nutrition Educator & Alejandra Navarro Community Nutrition Educator

Food Safety is in Your Hands! Alejandra Menjivar Community Nutrition Educator & Alejandra Navarro Community Nutrition Educator Food Safety is in Your Hands! Alejandra Menjivar Community Nutrition Educator & Alejandra Navarro Community Nutrition Educator Today s Class Food Safety is Important Good Personal Hygiene Receiving and

More information

E. coli Infections. E. coli Bacteria

E. coli Infections. E. coli Bacteria E. coli Infections Introduction E. coli infections are caused by certain types of E. coli bacteria that make you sick. E. coli is short for Escherichia coli. Most E. coli infections get better without

More information

FLOOD EMERGENCY CLEANUP HANDBOOK

FLOOD EMERGENCY CLEANUP HANDBOOK COUNTY OF BERGEN FLOOD EMERGENCY CLEANUP HANDBOOK KATHLEEN A. DONOVAN County Executive BOARD OF CHOSEN FREEHOLDERS 327 E. Ridgewood Avenue Paramus, NJ 07652-4895 201-634-2600 FAX: 201-986-1968 www.bergenhealth.org

More information

Community Health Worker Training Materials for Cholera Prevention and Control

Community Health Worker Training Materials for Cholera Prevention and Control Community Health Worker Training Materials for Cholera Prevention and Control U.S. Department of Health and Human Services Centers for Disease Control and Prevention v2.0 CS218556 Table of Contents Community

More information

TURKEY TIPS FOR A SAFE HOLIDAY

TURKEY TIPS FOR A SAFE HOLIDAY TURKEY TIPS FOR A SAFE HOLIDAY PLAN AHEAD Early planning and shopping will help ease the countdown tension for your Thanksgiving meal. Ask yourself the following questions: Do you want a fresh or frozen

More information

Diet for Oral Surgery/Wired Jaw

Diet for Oral Surgery/Wired Jaw Diet for Oral Surgery/Wired Jaw After oral surgery no chewing is allowed for a period of 4-8 weeks. During this time you will need a blenderized or liquid diet. This pamphlet will help you to get adequate

More information

Chemistry 101. Chemistry Experiments for the Home Acidity Determination Using Indicators

Chemistry 101. Chemistry Experiments for the Home Acidity Determination Using Indicators Chemistry 101 Chemistry Experiments for the Home Acidity Determination Using Indicators I. Objective: To determine the acidity of a variety of common substances by the use of indicators. To prepare your

More information

Nebulized Colistimethate (Coly-Mycin ) or Colistin

Nebulized Colistimethate (Coly-Mycin ) or Colistin Nebulized Colistimethate (Coly-Mycin ) or Colistin Indication for use of this Medicine Colistimethate is used to treat lung infections caused by Pseudomonas, a type of bacteria. Dose - Either 75 mg or

More information

Precautionary Boil Water Notices: Frequently Asked Questions

Precautionary Boil Water Notices: Frequently Asked Questions Precautionary Boil Water Notices: Frequently Asked Questions QUICK TIPS: Boil Water For: Drinking Brushing Teeth Washing fruits & vegetables Preparing food Mixing baby formula Making ice Giving water to

More information

REQUIREMENTS FOR TRADE SHOWS

REQUIREMENTS FOR TRADE SHOWS REQUIREMENTS FOR TRADE SHOWS All Trade Show Booth operators who give out food samples must be approved before the event and licensed by Regina Qu Appelle Health Region prior to opening. Food sold for immediate

More information

Physical and Chemical Changes

Physical and Chemical Changes Physical and Chemical Changes Jana Barrow West Point Jr. High 2775 W 550 N 801-402-8100 West Point, UT 84015 jbarrow@dsdmail.net Eighth Grade Integrated Science Standard I: Students will understand the

More information

Food Surface Sanitizing

Food Surface Sanitizing Module 14 Overview: Food Surface Sanitizing TRAINER: Read this page ahead of time to prepare for teaching the module. PARTICIPANTS WILL: 1. Understand the importance of food surface CLEANING and SANITIZING.

More information

RECOMMENDED CLEANING PROCEDURES FOR NOROVIRUS OUTBREAKS. General Recommendations:

RECOMMENDED CLEANING PROCEDURES FOR NOROVIRUS OUTBREAKS. General Recommendations: RECOMMENDED CLEANING PROCEDURES FOR NOROVIRUS OUTBREAKS Please use the following as a guide to increase standard infection control and housekeeping activities during gastrointestinal illness outbreaks,

More information

Cleaning and Sanitation

Cleaning and Sanitation CLEANING AND SANITATION Cleaning and Sanitation GORDON FOOD SERVICE Training Updated February 2011 Purpose Objectives To provide information needed to practice good cleaning and sanitizing methods in the

More information

Lesson Overview. Learning Goals BASIC NUTRITION: GUIDELINES FOR BALANCED MEALS AND SPECIAL DIETS LESSON PLAN

Lesson Overview. Learning Goals BASIC NUTRITION: GUIDELINES FOR BALANCED MEALS AND SPECIAL DIETS LESSON PLAN BASIC NUTRITION: GUIDELINES FOR BALANCED MEALS AND SPECIAL DIETS LESSON PLAN Lesson Overview Time: One Hour This lesson covers the basics of good nutrition, recommendations for a balanced diet, and special

More information

Cooking A World of New Tastes

Cooking A World of New Tastes Cooking A World of New Tastes S E G M E N T 2 Cooking With Moist Heat Steaming Boiling Glazing Segment 2 Cooking With Moist Heat 19 S E G M E N T 2 Cooking With Moist Heat Learning Objectives Apply steaming

More information

VRE. Living with. Learning how to control the spread of Vancomycin-resistant enterococci (VRE)

VRE. Living with. Learning how to control the spread of Vancomycin-resistant enterococci (VRE) VRE Living with Learning how to control the spread of Vancomycin-resistant enterococci (VRE) CONTENTS IMPORTANT VRE is a serious infection that may become life-threatening if left untreated. If you or

More information

Volume RESTAURANT X. 123 Main Street, Phoenix, Arizona. Food Safety Manual

Volume RESTAURANT X. 123 Main Street, Phoenix, Arizona. Food Safety Manual Volume 1 RESTAURANT X 123 Main Street, Phoenix, Arizona Food Safety Manual RESTAURANT X Food Safety Training Manual Note to New Author Thank you for your interest and your enthusiasm in developing your

More information

Iowa State University Food Sales or Service Agreement

Iowa State University Food Sales or Service Agreement Food Sales or Service Agreement (1) Read this agreement and make note of all topics that pertain to your organization s event. (2) Complete pages 1-3 and submit to the at least one week prior to your event.

More information

Encouraging children to taste fresh fruits and vegetables at an early age is the best way to develop healthy eating habits that will last a lifetime.

Encouraging children to taste fresh fruits and vegetables at an early age is the best way to develop healthy eating habits that will last a lifetime. Introduction Music. Encouraging children to taste fresh fruits and vegetables at an early age is the best way to develop healthy eating habits that will last a lifetime. What s this? A banana. It looks

More information

Growing Shoots and Sprouts for Home Use

Growing Shoots and Sprouts for Home Use Growing Shoots and Sprouts for Home Use Ever tried growing your own shoots or sprouts? Success or Failure? Any Challenges? Season Extension Home grown greens enable us to eat locally year round while getting

More information

Dietary Guidelines 2010 Self-Test Answer Key

Dietary Guidelines 2010 Self-Test Answer Key Name: Date: 1. One Purpose of the Dietary Guidelines for Americans (DGAs) is to a) Provide a science base for U.S. food and nutrition program policies - See page 6 b) Encourage everyone to eat a balanced

More information

Preparing Food at Home advice and legal requirements www.eastbourne.gov.uk/homecatering

Preparing Food at Home advice and legal requirements www.eastbourne.gov.uk/homecatering Preparing Food at Home advice and legal requirements www.eastbourne.gov.uk/homecatering Introduction This advice is aimed at people preparing food for others beside their immediate family either: a) on

More information

Emergency Guideline for Food Facilities during Boil Water Advisory or Other Public Notices

Emergency Guideline for Food Facilities during Boil Water Advisory or Other Public Notices Emergency Guideline for Food Facilities during Boil Water Advisory or Other Public Notices Water supply warnings are generally required when water suppliers need to provide consumers with immediate and

More information

Green Cleaning Recipes

Green Cleaning Recipes Green Cleaning Recipes Green cleaning recipes According to the U.S. Environmental Protection Agency, only a fraction of registered chemicals have gone through complete testing for human health concerns.

More information

Ice Cream Lab & Application Questions

Ice Cream Lab & Application Questions Deep Freeze 1 Ice Cream Lab & Application Questions Name: Period: Date: Overview Have you ever wondered what it is about throwing salt on ice that makes it melt? And just why does it melt? Where does the

More information

Fresh Fruit Salad 1 apple ( red skinned for extra colour) 1 orange 1 banana 125mls / ¼ pint unsweetened fruit juice

Fresh Fruit Salad 1 apple ( red skinned for extra colour) 1 orange 1 banana 125mls / ¼ pint unsweetened fruit juice Idsall School Key Stage 3 Food Technology Year 7 Fresh Fruit Salad 1 apple ( red skinned for extra colour) 1 orange 1 banana 125mls / ¼ pint unsweetened fruit juice Add any two from the following:- 1 pear

More information

Nutritious & Hearty Recipes

Nutritious & Hearty Recipes Nutritious & Hearty Recipes Nutrition Tips Pork is a leading dietary source of Thiamin, or vitamin B1. Thiamin builds and repairs nerves and muscles, maintains an appetite and helps to release energy from

More information

Kidney Disease and Potassium

Kidney Disease and Potassium What is potassium? Kidney Disease and Potassium Potassium is a mineral found in food. Your muscles and nerves need potassium to work well. Your heart muscle needs potassium for a strong beat. Your kidneys

More information

Living with MRSA. Things to remember about living with MRSA: This is really serious. I need to do something about this now!

Living with MRSA. Things to remember about living with MRSA: This is really serious. I need to do something about this now! Things to remember about living with MRSA: 1. Wash your hands often. 2. Take care of yourself: Eat right, exercise, quit smoking, and avoid stress. 3. Take good care of your skin. 4. Keep skin infections

More information

WATER BATH CANNER Instruction Manual

WATER BATH CANNER Instruction Manual WATER BATH CANNER Instruction Manual Register this and other Focus Electrics products through our website: www.registerfocus.com Water Bath Canning At A Glance... 2 Using Your Canner... 3 Processing Times...

More information

Foodservice Employee Health Handbook. Employee Health & Hygiene

Foodservice Employee Health Handbook. Employee Health & Hygiene Foodservice Employee Health Handbook Employee Health & Hygiene Objectives Define Foodborne Illness & Outbreak Discuss Risk Factors Employee Health Management Responsibility Employee Responsibility Exclusions

More information

Taste a Rainbow of Colors with Fruits and Veggies

Taste a Rainbow of Colors with Fruits and Veggies TOOLKIT #6 LESSON PLAN: Taste a Rainbow of Colors 1 Taste a Rainbow of Colors with Fruits and Veggies Grades: K-5 Designed by: SuperKids Nutrition Inc. in partnership with the American Institute for Cancer

More information

Food Safety and Sanitation Guidelines. Culinary Arts

Food Safety and Sanitation Guidelines. Culinary Arts Food Safety and Sanitation Guidelines Culinary Arts Copyright 2 Copyright Texas Education Agency, 2012. These Materials are copyrighted and trademarked as the property of the Texas Education Agency (TEA)

More information

Selecting, Preparing, and Canning Fruit and Fruit Products

Selecting, Preparing, and Canning Fruit and Fruit Products Complete Guide to Home Canning Guide Selecting, Preparing, and Canning Fruit and Fruit Products Guide Selecting, Preparing, and Canning Table of Contents Section...Page General...-5 Preparing and using

More information

What is MRSA and How Does It Impact Me?

What is MRSA and How Does It Impact Me? What is MRSA and How Does It Impact Me? Methicillin Resistant Staphylococcus aureus University of Louisville School of Public Health and Information Sciences sphis@louisville.edu Table of Contents What

More information

Hygiene Rules in the Catering Sector

Hygiene Rules in the Catering Sector INFORMATION Hygiene Rules in the Catering Sector More than 100,000 cases of illness are reported every year in Germany that may have been caused by microorganisms in food, in particular bacteria, viruses

More information

CYTOTOXIC PRECAUTIONS A GUIDE FOR PATIENTS & FAMILIES

CYTOTOXIC PRECAUTIONS A GUIDE FOR PATIENTS & FAMILIES Perth and Smiths Falls District Hospital Attention: Manager, Quality 60 Cornelia Street, West Smiths Falls, Ontario K7A 2H9 CYTOTOXIC PRECAUTIONS A GUIDE FOR PATIENTS & FAMILIES This guide has been prepared

More information

Utensil Washing - Manual and Mechanical

Utensil Washing - Manual and Mechanical Module 4 Overview: Utensil Washing - Manual and Mechanical TRAINER: Read this page ahead of time to prepare for teaching the module. PARTICIPANTS WILL: 1. Explain the importance of utensil washing and

More information

Food Processing: Understanding and Controlling E. Coli Contamination

Food Processing: Understanding and Controlling E. Coli Contamination Loss Control Department Technical Information Paper Series Food Processing: Understanding and Controlling E. Coli Contamination Copyright 1998 The Hartford Loss Control Department TIPS Series S 190.007

More information

Feeding. Baby. Your. Infant. Formula

Feeding. Baby. Your. Infant. Formula Feeding Your Infant Baby Formula 1 Feeding Your Baby Infant Formula There are many reasons why some mothers don t breastfeed. If you feel sad and/or disappointed that you are not fully breastfeeding your

More information

HEALTH & HYGIENE POLICY

HEALTH & HYGIENE POLICY HEALTH & HYGIENE POLICY Policy: Aim: Responsible Officers: Information Included: Supporting Documentation: Other Related Policies: Health and Hygiene To promote a healthy lifestyle with a high standard

More information

Understanding Lead Poisoning

Understanding Lead Poisoning Understanding Lead Poisoning A guide for parents of children with high lead levels FOR MORE INFORMATION, CONTACT: Childhood Lead Poisoning Prevention Program (CLPPP) Massachusetts Department of Public

More information

Clermont County Public Health

Clermont County Public Health GUIDELINES FOR TEMPORARY FOOD SERVICE OPERATION (FSO) OR RETAIL FOOD ESTABLISHMENT (RFE) LICENSE 1. Application must be made at least two business days prior to the event on a form provided by the Clermont

More information

Vegetables, Fruits, Whole Grains, and Beans

Vegetables, Fruits, Whole Grains, and Beans Vegetables, Fruits, Session 2 Background Information Tips Goals Background Information Vegetables, Fruit, Why Are Vegetables and Fruits Important? Eating plenty of vegetables and fruits is a very important

More information

Potassium and chronic kidney disease

Potassium and chronic kidney disease Potassium and chronic kidney disease http://www.davita.com/diet-and-nutrition/diet-basics/a/479 What is potassium and what does it do in the body? Potassium is a mineral that controls nerve and muscle

More information

Sanitizing the Kitchen

Sanitizing the Kitchen Sanitizing the Kitchen Lesson 11 Overview Sanitizing the Kitchen Time 30 minutes Purpose To explain how to properly clean and sanitize the kitchen Objectives At the conclusion of this lesson, employees

More information

Final Exam Study Guide for Course 308 Food Service

Final Exam Study Guide for Course 308 Food Service Final Exam Study Guide for Course 308 Food Service Question 1 Create a list of foods that are good sources of complex carbohydrates": Question 2 What are the only foods that contain cholesterol? Question

More information

QUINOA AND BLACK BEAN SALAD

QUINOA AND BLACK BEAN SALAD QUINOA AND BLACK BEAN SALAD GF V VG SERVES: 12 (1 cup each) Prep Time: 30 min. Cooking Time: 12 min. CONTAINER EQUIVALENTS (per serving): 1 2 1½ I usually make a bunch of quinoa at the beginning of the

More information