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5 Rules of Food Safety - Selective Micro Selective Micro Technologies

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5 Rules of Food Safety

5 Rules of Food Safety

01.22.14

Written By: Selective Micro Technologies

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Food illness resulting from contaminated food or food contact surfaces is a direct result of improper handling, hygiene and/or sanitization technique. Food safety measures can effectively reduce the number of food related illnesses, of which can also be related to misuse of chemicals used for sanitization. Many common use chemicals, such as chlorine bleach and formaldehyde present the added concern of potentially forming carcinogens if accidentally ingested. Therefore, it is important to consider more benign, yet highly effective chemicals for sanitization such as pure chlorine dioxide, an FDA approved and EPA registered disinfectant; pure chlorine dioxide is a well-known environmentally-aware, noncorrosive sanitizer for both foodstuffs and food contact surfaces.

Chemical food poisoning the FDA estimates that 1 in 6 people will fall victim to a food related illness each year. Such illnesses can result in fatigue or vomit to even paralysis or even death. Pathogenic incubation periods vary, so even the slightest misstep on food safety measures can result in sickness or even infection as long as 28 days past contact/ingestion.

Preventive measures of food related illness can be attained with 5 rules to consider for food safety:

  1. Isolate meats from produce. Wash all food thoroughly before preparation and consumption.
  2. Always wash hands before and after handling any foodstuff. Do NOT handle one variety followed by another variety without thoroughly washing hands; hand washing should last no shorter than 20-30 seconds with hand detergent under warm water.
  3. Ensure sanitization chemicals are properly labeled and the instructions are properly followed. Misuse may result in food related chemical illness.
  4. Use separate platforms when prepping each foodstuff. Preparation areas should be sprayed with noncorrosive sanitizer before and after each use.
  5. After preparation, and for food going into storage, ensure any food storage container has been properly cleaned and sanitized, preferably with a similar sanitizer.