Food Safety and Information Bulletin

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Table of Contents

Introduction
Purchase
Storage
Preparation
Reference

Introduction

The urbanization process gives more opportunities for people in getting different meals wherever they are, but one should keep a strict eye on the instructions following as of purchasing, storage and preparation food because of the risk of foodborne illnesses. Every human being should adhere to these simple rules and instructions. The risk is high and violation of any rule about food usage can provoke the illness emergence which can belong by its period and harsh by the effects.

Purchase

When shopping, divide needful food into fresh (meat, fish, frozen products, milk, vegetables) and dry (cans and tins, sweets, beverages) products so that to buy fresh products afterward. Moreover, meat, poultry, fish and other fresh products should be packed in separate plastic bags in order not to spoil the rest of the products selected. (Contemporary Nutrition Entire eBook, 515, 2009)
Do not buy already opened, cracked, squeezed products in broken containers. Do not have interest in products without an appropriate marketable appearance.
Look constantly at the date of consumption of products. Calculate the number of products needed for a short period during which one can consume them. (Contemporary Nutrition Entire eBook, 515, 2009)

Storage

Try to get home immediately after the place where products were bought in order to take food into the refrigerator. Put the products into glass containers where possible or wrap them, so that to make products airproof or leakproof.
Check the temperature inside the fridge, it should be below 41°F (5°C). (Contemporary Nutrition Entire eBook, 518, 2009)
Do not mix raw food with cooked.

Preparation

Before preparing follow the rules of hygiene and wash the hands for 20-30 seconds.
Kitchen utensils should be clean thoroughly rinsed.
Do not cut different raw food products (vegetables and meat) on the same cutting board.
Avoid ingress of chemicals and hazardous substances while cooking. Even coughing and sneezing is dangerous. (Contemporary Nutrition Entire eBook, 518, 2009)

These common safety issues can prevent people from such bacteria as Salmonella, Staphylococcus, Clostridium perfringens, etc., which can cause foodborne diseases as typhoid fever, cholera, yellow sickness and other terrible illnesses. The information about such kinds of diseases and the ways of their prevention. All in all, people can find credible nutritional information on food labels where such aspects as appropriate temperature, use-by date, and the content of calories are taken into account. Also, there should be information about ingredients. These criteria are significant for a customer to be put into the picture about cautions and precautions of this or that product.

Reference

Wardlaw, G. & Smith A. (2009). Contemporary nutrition (7th ed.). New York: McGraw-Hill.

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Food Safety and Information Bulletin

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