September is ‪#‎National‬ ‪#‎Foodsafety‬ ‪#‎Education‬ month. Today's lesson: How foods become unsafe.

After yesterdays advanced food safety lesson, I decided to give everyone a break and provide you a more simpler lesson for today.

There have been identified five (5) of the most common risk factors that cause foodborne illnesses. They are:

1. Purchasing food from unsafe sources
2. Failing to cook food adequately
3. Holding food at incorrect temperatures
4. Using contaminated equipment
5. Poor Personal hygiene

Lets break each of these down on how they impact food safety.

1. Purchasing food from unsafe sources

Since food can become contaminated at any point within the food supply chain, it is important that food be purchased from approved reputable suppliers. An approved supplier is one that has been inspected and meets all applicable local, state, and federal laws.

2. Failing to cook food adequately

By not cooking foods to their required minimal internal temperatures, it is impossible to know if any contaminates have been destroyed in the cooking process. Back in 1993, this was the cause of the E.coli outbreak within the Jack-in-the-Box restaurants. The employees felt that cooking to the required temperature dried out the burgers too much, so they cooked to a lower temperature, which did not destroy the E.coli bacteria. This resulted in numerous illnesses and approximately 171 hospitalizations, and four children died. (more information available on this outbreak at:http://www.marlerclark.com/case_news/view/jack-in-the-box-e-coli-outbreak-western-states

3. Holding food at incorrect temperatures

This gets back to the conversation about the temperature danger zone. If you don't hold the product above 135 degrees or below 41 degrees bacteria will grow and result in foodborne illnesses from the products.

4. Using contaminated equipment

Making sure that the equipment you use to prepare food is washed, rinsed, and sanitized before using it will help prevent cross contamination of equipment. Ensuring that you use a new/clean knife or cutting board for each item, will also reduce the chance of cross contamination.

5. Poor Personal hygiene

Ensuring that the employees follow proper hygiene procedures is very important in keeping food safe. This includes washing hands properly and at the proper times. Not coming to work sick, and ensuring that other personal hygiene requirements are followed.

If you have any questions about anything that I present in these lessons, or have a question about anything regarding food safety, please feel free to contact me.

Tomorrows lesson: What is Salmonellosis (Salmonella spp)?