{"id":14907,"date":"2019-09-07T01:37:22","date_gmt":"2019-09-07T06:37:22","guid":{"rendered":"http:\/\/foodsafetytrainingcertification.com\/?p=14907"},"modified":"2020-03-06T17:26:27","modified_gmt":"2020-03-06T23:26:27","slug":"september-is-food-safety-education-month","status":"publish","type":"post","link":"http:\/\/foodsafetytrainingcertification.com\/food-safety-news\/september-is-food-safety-education-month\/","title":{"rendered":"September is National Food Safety Month (NFSM)"},"content":{"rendered":"<p>September is National Food Safety Month (NFSM) and a great time to\u00a0make sure your kitchen and the foods you prepare in it are safe for your family.<\/p>\n<p>Why is food safety so important? Proper food preparation protects against foodborne illnesses from bacteria such as E. coli, Salmonella, Campylobacter, and Listeria (which can cause diarrhea, fever, abdominal cramps, nausea, vomiting, and dehydration).<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<figure class=\"wp-caption alignleft\"  style=\"max-width: 1024px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20016\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/09\/ecoli_bacteria_food_safety_illness_0002_shutterstock_1262350051.jpg\" alt=\"ecoli_bacteria_food_safety_illness\" width=\"1024\" height=\"683\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/09\/ecoli_bacteria_food_safety_illness_0002_shutterstock_1262350051.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/09\/ecoli_bacteria_food_safety_illness_0002_shutterstock_1262350051-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/09\/ecoli_bacteria_food_safety_illness_0002_shutterstock_1262350051-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/09\/ecoli_bacteria_food_safety_illness_0002_shutterstock_1262350051-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/09\/ecoli_bacteria_food_safety_illness_0002_shutterstock_1262350051-696x464.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\">Image Source: Shutterstock<\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>What is the difference between food safety and food sanitation?<\/h3>\n<ul>\n<li>Food safety refers to the ways in which food is prepared, cooked, chilled, served, and handled.<\/li>\n<li>Food sanitation refers to the overall cleanliness of a kitchen and\/or equipment.<\/li>\n<\/ul>\n<h3>What is a foodborne illness?<\/h3>\n<p>Foodborne illness is sometimes called \u201cfood poisoning\u201d. Foodborne illnesses are infections or irritations of the gastrointestinal (GI) tract caused by food or beverages that contain harmful bacteria, parasites, viruses, or chemicals.\u00a0 A foodborne illness outbreak is when <em>two or more<\/em> people get the same illness after eating the same food.<\/p>\n<p>The most common causes of foodborne illness are bacteria and viruses such as Salmonella, norovirus, Clostridium perfringens, Campylobacter, Listeria monocytogenes, and Staphylococcus aureus.<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<div class=\"help-box\">\r\n<div class=\"help-title\"><img loading=\"lazy\" decoding=\"async\" style=\"margin-right: 8px;\" src=\"http:\/\/foodsafetytrainingcertification.com\/index_files\/food_safety_training_banner_icon.png\" alt=\"Food Safety Training\" width=\"39\" height=\"39\" align=\"absmiddle\" \/> Food Safety & Allergy Training - 10% OFF SALE<\/div>\r\n<div class=\"help-link\"><a class=\"help-button\" title=\"Food Safety Training\" href=\"http:\/\/foodsafetytrainingcertification.com\/food-safety-training-types\/\">More\/Enroll<\/a><\/div>\r\n<div style=\"clear: both;\"><\/div>\r\n<div style=\"margin: 0px 0px 0px 10px; font-weight: normal; font-size: 14px;\">\r\n<ul>\r\n<li>Learn about proper hygiene, cross contamination, cold and hot food safety, foodborne pathogens, and best practices to prevent foodborne illness.<\/li>\r\n<li>Food Manager Training & ANSI Certification - $99.00<\/li>\r\n<li>Food Handler Training - only $7.00!<\/li>\r\n<li>HACCP Training: 16hr\/4hr\/1hr<\/li>\r\n<li>Food Allergy Training - $15.00<\/li>\r\n<li>Enter Promo \"train10off\" at Checkout<\/li>\r\n<\/ul>\r\n<\/div>\r\n<\/div>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<p>According to the CDC, each year foodborne illnesses sicken 48 million Americans (approximately 17% of people in the United States) and lead to 128,000 hospitalizations and 3,000 deaths.<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<figure class=\"wp-caption alignleft\"  style=\"max-width: 1024px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20019\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/09\/food_illness_shutterstock_1130115803.jpg\" alt=\"food_illness\" width=\"1024\" height=\"683\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/09\/food_illness_shutterstock_1130115803.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/09\/food_illness_shutterstock_1130115803-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/09\/food_illness_shutterstock_1130115803-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/09\/food_illness_shutterstock_1130115803-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/09\/food_illness_shutterstock_1130115803-696x464.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\">Image Source: Shutterstock<\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>What are the symptoms of foodborne illnesses?<\/h3>\n<p>Symptoms of foodborne illnesses depend on the cause. Common symptoms of many foodborne illnesses include:<\/p>\n<ul>\n<li>vomiting;<\/li>\n<li>diarrhea or bloody diarrhea;<\/li>\n<li>abdominal pain;<\/li>\n<li>fever;<\/li>\n<li>chills.<\/li>\n<\/ul>\n<p>Diarrhea, fever, and abdominal cramps usually appear 12 to 72 hours after eating; may last 4 to 7 days. In people with weakened immune system, the infection may be more severe and lead to serious complications, including death.<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<figure class=\"wp-caption alignleft\"  style=\"max-width: 1024px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-19091\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/09\/gastroenteritis_food_illness_safety_shutterstock_1453571630-3.jpg\" alt=\"gastroenteritis_food_illness_safety\" width=\"1024\" height=\"755\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/09\/gastroenteritis_food_illness_safety_shutterstock_1453571630-3.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/09\/gastroenteritis_food_illness_safety_shutterstock_1453571630-3-122x90.jpg 122w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/09\/gastroenteritis_food_illness_safety_shutterstock_1453571630-3-250x184.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/09\/gastroenteritis_food_illness_safety_shutterstock_1453571630-3-768x566.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/09\/gastroenteritis_food_illness_safety_shutterstock_1453571630-3-80x60.jpg 80w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/09\/gastroenteritis_food_illness_safety_shutterstock_1453571630-3-696x513.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\">Image Source: Shutterstock<\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Which people are at higher risk for foodborne illnesses?<\/h3>\n<p>Anyone can get a foodborne illness. However, some people are more likely to develop foodborne illnesses than others, including:<\/p>\n<ul>\n<li>infants and children;<\/li>\n<li>pregnant women and their fetuses;<\/li>\n<li>older adults;<\/li>\n<li>people with weak immune systems.<\/li>\n<\/ul>\n<p>These groups also have a greater risk of developing severe symptoms or complications of foodborne illnesses.<\/p>\n<div style=\"clear: both;\"><\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-18440\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/vulnerable_at_risk_groups_food_illness_safety.jpg\" alt=\"vulnerable_at_risk_groups_food_illness_safety\" width=\"1024\" height=\"531\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/vulnerable_at_risk_groups_food_illness_safety.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/vulnerable_at_risk_groups_food_illness_safety-125x65.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/vulnerable_at_risk_groups_food_illness_safety-250x130.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/vulnerable_at_risk_groups_food_illness_safety-768x398.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/vulnerable_at_risk_groups_food_illness_safety-696x361.jpg 696w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/vulnerable_at_risk_groups_food_illness_safety-810x420.jpg 810w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>What are food contaminants?<\/h3>\n<ul>\n<li><strong>Biological<\/strong>: Biological pathogens are the greatest threat to food safety. They include viruses, parasites, fungi, and bacteria.<\/li>\n<li><strong>Chemical:<\/strong> Foodservice chemicals can contaminate food if they are used incorrectly. This group includes cleaners, sanitizers, polishes, machine lubricants and toxic metals.<\/li>\n<li><strong>Physical:<\/strong> Foreign objects like hair, finger nail, dirt, bandages, metal staples, and jewelry.<\/li>\n<\/ul>\n<div style=\"clear: both;\"><\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-17994\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/06\/food-hazards-food-safety-biological-chemical-physical.jpg\" alt=\"food-hazards-food-safety-biological-chemical-physical\" width=\"1079\" height=\"630\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/06\/food-hazards-food-safety-biological-chemical-physical.jpg 1079w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/06\/food-hazards-food-safety-biological-chemical-physical-125x73.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/06\/food-hazards-food-safety-biological-chemical-physical-250x146.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/06\/food-hazards-food-safety-biological-chemical-physical-768x448.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/06\/food-hazards-food-safety-biological-chemical-physical-1024x598.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/06\/food-hazards-food-safety-biological-chemical-physical-696x406.jpg 696w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/06\/food-hazards-food-safety-biological-chemical-physical-1068x624.jpg 1068w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/06\/food-hazards-food-safety-biological-chemical-physical-719x420.jpg 719w\" sizes=\"(max-width: 1079px) 100vw, 1079px\" \/><\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>What are the steps to food safety?<\/h3>\n<p>There are four main steps to help keep food safe:<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-19901 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/05\/food_safety_basic_steps_clean_separate_cook_chill.jpg\" alt=\"food_safety_basic_steps_clean_separate_cook_chill\" width=\"1024\" height=\"531\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/05\/food_safety_basic_steps_clean_separate_cook_chill.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/05\/food_safety_basic_steps_clean_separate_cook_chill-250x130.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/05\/food_safety_basic_steps_clean_separate_cook_chill-125x65.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/05\/food_safety_basic_steps_clean_separate_cook_chill-768x398.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/05\/food_safety_basic_steps_clean_separate_cook_chill-696x361.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>1) Clean<\/h3>\n<p>Keeping clean when cooking and preparing food is important. Remember to:<\/p>\n<ul>\n<li>Wash your hands before and after handling food<\/li>\n<li>Clean cutting boards and utensils<\/li>\n<li>Wash all surfaces that have come in contact with potentially hazardous foods<\/li>\n<\/ul>\n<h3>2) Separate<\/h3>\n<p>Separating different types of foods (like raw meats and ready-to-eat fruits) can help prevent cross-contamination.<\/p>\n<ul>\n<li>Use separate cutting boards for foods<\/li>\n<li>Keep raw meats away from other foods in your shopping cart<\/li>\n<li>Store ready-to-eat foods above raw meats and eggs in the refrigerator<\/li>\n<\/ul>\n<h3>3) Cook<\/h3>\n<p>Food is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria that cause foodborne illness.\u00a0\u00a0Use a food thermometer\u00a0to measure the internal temperature of cooked foods.<\/p>\n<h3>4) Chill<\/h3>\n<p>Chill foods quickly and keep them below 41\u00b0F to help keep foods safe. Also, store foods in refrigerator in proper order to help prevent cross contamination:<\/p>\n<ul>\n<li>Ready-to-eat and pre-cooked foods <em>(store at top of fridge)<\/em><\/li>\n<li>Eggs, fish, whole meats (beef, pork, lamb)<\/li>\n<li>Ground beef, ground pork<\/li>\n<li>Poultry\u00a0<i>(store at\u00a0bottom of fridge)<\/i><\/li>\n<\/ul>\n<h3>Most Common Food Safety Mistakes<\/h3>\n<p>According to the FDA, here are some of the most common food safety mistakes to avoid:<\/p>\n<ol>\n<li><strong>Not washing your hands.<\/strong><br \/>\nSixty-five percent of consumers don&#8217;t wash their hands before starting meal preparation. You should wash your hands (for at least 20 seconds) with warm water and soap before and after handling food. Germs on your hands can contaminate the food you and your family eats.<\/li>\n<li><strong>Eating raw cookie dough (or other foods with uncooked eggs).<\/strong><br \/>\nUncooked eggs can contain Salmonella or other harmful bacteria. It takes just 15 to 20 tiny cells in undercooked food to cause food poisoning.<\/li>\n<li><strong>Undercooking meat, poultry, seafood or eggs.<\/strong><br \/>\nFood must be cooked to a high enough temperature to kill harmful bacteria. Use a food thermometer to ensure food reaches a safe internal temperature.<\/li>\n<li><strong>Thawing food on the counter.<\/strong><br \/>\nBacteria can multiply rapidly at room temperature. See Foodsafety.gov&#8217;s tips here for thawing food safely.<\/li>\n<li><strong>Washing raw meat, poultry or eggs.<\/strong><br \/>\nDoing this can spread bacteria onto your sink, countertops and other surfaces in your kitchen.<\/li>\n<li><strong>Putting cooked meat, poultry or seafood back on a plate that held raw meat products<\/strong>.<br \/>\nGerms from the raw meat can spread to the cooked meat. Always use separate plates for raw meat and cooked meat.<\/li>\n<li><strong>Tasting food to see if it&#8217;s still good.<\/strong><br \/>\nYou can&#8217;t taste, smell or see the bacteria that cause food poisoning, and tasting a tiny amount can cause illness.<\/li>\n<li><strong>Letting food cool before putting it in the fridge.<\/strong><br \/>\nIllness-causing bacteria can grow in perishable foods within two hours unless you refrigerate them.<\/li>\n<li><strong>Marinating meat or seafood on the counter.<\/strong><br \/>\nHarmful germs in meat or seafood can multiply extremely fast at room temperature. Always marinate meat or seafood in the refrigerator.<\/li>\n<li><strong>Using raw meat marinade on cooked food.<\/strong><br \/>\nGerms from the raw meat or seafood can spread to the cooked food. You can reuse marinade only if you bring it to a boil just before using.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>September is National Food Safety Month (NFSM) and a great time to make sure your kitchen and the foods you prepare in it are safe for your family. <\/p>\n","protected":false},"author":1,"featured_media":20016,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1106],"tags":[1127],"_links":{"self":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/14907"}],"collection":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/comments?post=14907"}],"version-history":[{"count":3,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/14907\/revisions"}],"predecessor-version":[{"id":20020,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/14907\/revisions\/20020"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media\/20016"}],"wp:attachment":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media?parent=14907"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/categories?post=14907"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/tags?post=14907"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}