Answer: When cooking depending on the thing you are cooking. You usually cook for an internal temperate between 145 and 165 Fahrenheit. However it should be noted there are bacterias that have been found to survive temperatures in excess of 400 degrees. That being said well packaged and cared for foods can usually have less cooking than the 145-165 range.
This is why nice restaurants can serve very rare meat, while say Cracker Barrel HAS to cook your food to medium or well done.
Answer: No. Some food poisoning may require hours before enough bacteria are present to cause symptoms. In fact, that is typical. Salmonella, one of the most common food poisonings generally does not manifest until 24 hours after ingestion.
Answer: High risk food is any kind of food that is likely to be a carrier for or support the growth of pathogenic microorganisms. Proteinaceous foods - like beef, fish, mollusks, milk, eggs, poultry, and pork - we all know about. But minimally processed fruits and vegetables have been implicated in many foodborne outbreaks and are considered high risk, too. Ready-to-eat foods are high risk since the consumer does not cook the food before consuming.
Which type of food poisoning is commonly associated with food handlers?
Answer: To prevent food poisioning, premises are often designed in a linear flow:Back door: products arrived > Sink: Product cleaned > Fridge: Product stored at correct temperature > Preparation area > Cooking Area > Service AreaThe main aim is to prevent cross-contamination amongst products. Also fridges are designed in a way whereby raw meat is stored below ready to eat products such as salad leaves. Any product which is ready to eat is a HIGH-RISK product, and needs to careuflly handled with a food business to prevent contamination.To prevent food spoilage, a premises should be designed to encourage stock rotation, perhaps through adequate storage space.
Answer: The knowledge of food poisoning can absolutely stop food poisoning by several factors: Food handlers do so in a way to ensure the cleanest of conditions and eliminate the possibilities of cross contamination. Food preparers do so in a way as to prevent cross contamination. Food purchasers do so in a way as to ensure their suppliers follow strict, pre-established guidelines ensuring the best possible products. Consumers use "fresh food wash" type cleaners to ensure the foods are salmonella, e.coli, bacteria, insecticide and food borne pathogen free before preparing and cooking the foods. The CitroBio Fresh Food Wash has been shown in independent testing to stop food poisoning, salmonella, e.coli and other food borne pathogens. If there is anything further I can assist you with or if you feel I did not answer your question thoroughly, please let me know ASAP and I will elaborate. Thank you, Tim Mathews
Answer: There are a number of ways in which food can make you sick.Chemicals, heavy metals, foreign objects, food-infesting insects,parasites, fungi, viruses and bacteria are all possible causes. The greatest, and by far most common risk of becoming ill or dyingfrom food is from contamination with harmful microorganisms,commonly known as germs. The likelihood of becoming seriously illby microorganisms is far greater than that of pesticide risks,environmental contaminants, nutritional imbalances, food additivesand natural toxicants. Microorganisms include bacteria, viruses, molds, and parasites. Ofthe many types of microorganisms, bacteria and viruses are themajor source of foodborne illness cases in most of the world. Microbial food poisonings or foodborne illnesses mainly fall intoone of two categories. The first is foodinfection, where the microorganism itself growsinside your body and is the source of your symptoms. An example ofhtis is Salmonella. The second type is foodintoxication, where a chemical or natural toxin(often produced as a by-product of bacteria present in the food -known as an exotoxin) causes your symptoms or illness. A bacteriaknown to cause intoxication is Staphylocuccos aureus. Most bacterial food poisonings are actually food infections. Thesymptoms of food infection and food intoxication are similar. Bothcan produce food poisoning related symptoms, such as headaches,vomiting, abdominal pain, cramps, diarrhea, dehydration, and so itis not always clear which you are experiencing. Some dangerousbacteria such as Clostridium botulinum can cause death ifa person is not treated immediately.
Answer: Hi, in the UK there is no such thing as a licence per se.
All food businesses need to be registered with their local authority (local council)- this is free of charge and its sole purpose is to make the local authority aware that there is a food business in operation - no prior checks are required legally, although it is good practice to get in touch with your local authority inspector (environmental health officer - EHO) as any potential problems could be ironed out at this stage. You should register your business at least 28 days before you open (though this often doesnt happen until last minute) The EHO is obliged to pay you a visit within 28 days of receiving the form.
All food handlers must have some form of food hygiene training - it is easier to demonstrate your food hygiene training if you have attended a basic food hygiene course - these usually last for one day. Strictly speaking you do not HAVE to have attended a course,and online training is becoming more commonplace, although the vast majority of food handlers do undertake some form of training. Managers of larger businesses may do a more advanced form of training.
Answer: Yes, there is often a period in which there are enoughmicroorganisms to make you sick but not enough to be detectable bythe look, taste, or smell of the food. But eventually those thingswill be affected. One very early warning that usually occurs well before thereare enough microorganisms to make you sick is the surface of thefood develops a "slimy" feel. It is still usually safe to eat suchfood when this just begins, especially if you cook it as themicroorganisms are still only on the surface of the food. But becautious! Note: this does not apply to ground meats and choppedfoods, if they get "slimy" throw them out immediately!