Registered Dietitian South Central Human Resource Agency Head Start
In The United States, probably several million cases of foodborne illnesses occur each year. That
happens in spite of the fact that the food-processing industry, aided by government health authorities, does a good job in providing us with a wholesome food supply.
Preparing and serving safe food to the public is a very important obligation of the food service industry as it is estimated that Americans eat 25 to 50 per cent of their food outside the home. It is an obligation that can only be fulfilled if everyone in every food service establishment understands what sanitation is, appreciates its importance, and practices it in whatever task he or she performs. Food service operators and food handlers have control of the stomachs of millions of people, and it is largely their responsibility for the food they serve the public to be safe, making them a very important part of our public health system.
General control measures to prevent food spoilage, disease transmission, and food poisoning are :
(1)(1) Purchase a sound food supply from reliable sources and use sanitary storage procedures.
(2)Provide and maintain an adequate facility including a clean kitchen, dry storage, refrigerators and freezers, clean locker rooms and bathrooms, clean garbage disposal, and safe and effective rodent and insect control.
(3)Provide and maintain adequate, clean, food-preparation equipment and utensils and sanitary
(4)eating and drinking utensils .Employ healthy food handlers and continuously train them to be health-conscious, personally clean, and eager to maintain good sanitary standards in their work.
(4)Use sanitary procedures aimed at preventing bacterial contamination of food during actual
(5)preparation, holding, and service. Maintain effective control of time and temperature at every stage of preparation, hot-holding, cooling, and serving of the food.
(6)Hand-washing facilities should be made available at several locations including bathrooms, locker rooms, and areas where food is prepared, since hands are the most important sources of germs by which food becomes contaminated. Washrooms must be immaculately daily maintained to satisfy the requirements of health authorities. Soap and disposable towels or automatic hand-drying machines MUST be available at all times.
Try this easy and healthy recipe, which can be easily doubled or tripled. Each recipe makes 1 cup with
90 calories per 2 Tablespoons.
Spicy Roasted Pumpkin Seeds
Tablespoons vegetable oil
cup pumpkin seeds
½ cup onion or garlic salt
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
¼ teaspoon paprika
Preheat the oven to 325 degrees Fahrenheit. Place the oil in a medium skillet over medium-high heat. When hot, add the pumpkin seeds and saute 3 minutes, stirring frequently. Transfer to an ungreased baking sheet and spread the seeds in a single layer. In a small bowl, stir together the salt, cayenne pepper, black pepper, and paprika. Sprinkle evenly over the seeds and bake 12 minutes or until crisp. Drain on paper towels and cool completely.