With cool weather sweeping across the United States, many churches and organizations are hosting autumn-themed bazaars, festivals and other parties. Along with the various traditional celebrations that come with the season of fall, so also come food poisoning hazards. Whether a vendor, volunteer or customer, individuals can likely decrease their chances of an unwanted case of food poisoning through abiding by the following simple, precautionary steps.
Cleanliness
The first step towards preventing food-borne illnesses is proper hygiene. Thoroughly washing one’s hands, whether before preparing or consuming food, is vital. To properly wash hands, one should use hot water and soap, scrubbing for a minimum of 20 seconds. All cookware such as utensils, pots and pans should be cleaned before and after use, especially when dealing with raw foods. This may prevent cross-contamination of bacterias found in different food products.
Cooking To Recommended Temperatures
According to the Centers For Disease Control and Prevention (CDC), simply calculating whether a food is fully cooked or not from its appearance or texture is unreliable. The linked list from FoodSafety.Gov gives the exact recommended temperatures for certain foods, which can be tested with food thermometers; an important step before serving food to the public.
Correct Storage and Chilling
Both customers and food vendors should be careful and intentional about proper storage of food products. When packaging raw foods, individuals should store each product separately, with tight seals, to avoid mixing of juices.
Perishable foods should be refrigerated within two hours. unless exposed to high temperatures of 90 degrees Fahrenheit; in which case the product should be refrigerated within the hour. This often poses a difficulty at festivals and other events out-of-home, but remains an essential step to avoiding food poisoning.
When enjoying the autumn festivities of pumpkin patch concession stands, church bazaars, and organizational festivals, consumers should be aware of the potential hazard food poisoning poses; following the above-described steps to cultivate a healthier experience.
