Observing Food Borne Contaminants and Diseases

Observing Foodborne Contaminants and Diseases
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After observing food preparation activities in a restaurant near my home, I observed several situations and procedures that could lead to the outbreak of foodborne ailments. These situations include; cleaning of food to be prepared. Failure to clean foods properly results in bacteria and dirt on the foods and the preparation surfaces, causing cross-contamination. Separation of all ingredients is the second procedure. While all ingredients end up in one dish, it is important to separate them. For instance, using different cutting boards, knives, containers, and platters for chicken and vegetables helps avoid food poisoning and allergies (BC Cook Articulation Committee, 2015).
Another situation is on personnel hygiene of food handlers. Washing hands is essential as failure to do so results in food contamination and the introduction of bacteria-causing diseases into food. Thus, food handlers should clean their hands with soap and running water when they get to work, before handling food, after handling one type of food, after touching their nose, hair, or face, after visiting the toilet, before and after serving food (BC Cook Articulation Committee, 2015). The more times they wash the better. The next procedure is the temperature of cooking food. The staff needs to know the essence of cooking food to the right internal temperature, to ensure that it is fully cooked and all bacteria are killed (BC Cook Articulation Committee, 2015). As a result, diners are protected from food poisoning and foodborne diseases due to consuming raw foods. Another situation that could lead to foodborne diseases in restaurants is food storage. Leftover or prepared foods must be stored in clean containers with lids and kept in the freezer below 0 degrees and the fridge below 40 degrees F.
The violations of good fo...