How to Prevent Foodborne Illnesses

 Prevention methods should be followed on a day by day basis. Commercial standards and guidelines are covered in a Texas food handlers course. Food handled in the proper manner will aid in the prevention of foodborne illness.

Various guidelines are mandatory when preparing foods within the commercial sector. Many of the standards are basic and should be followed within any food preparation setting. Cleanliness is the main goal in prevention methods and guidelines provided, when reviewing Texas food handlers coursework.

Clean Hands

Information gained during the review of food handling coursework will allow the applicant to achieve and maintain safe food practices. Cleanliness is needed in a variety of ways. Hands should be cleaned with hot, soapy water on a regular basis during work time. Hand washing should also take place after bathroom breaks and personal breaks.

Clean Equipment

Equipment and work surfaces should also be cleaned properly when working with food items. Equipment should be cleaned after each use. The equipment should also be free of any mechanical issues and kept in good working order.

Clean Surfaces

Surfaces should also be cleaned throughout the food preparation process. This includes countertops, cutting boards, stovetops, and any surfaces foods will be in contact with. This is especially important when preparing meat items. Meat items include chicken, beef, pork, fish and seafood items.

Proper Temperature for Cooking

Along with general cleanliness, there are a few other state guidelines that are followed when working towards a Texas food handlers card. Information is reviewed in how to purchase quality foods, prepare foods at various stages, store foods at the correct temperatures, as well as how to properly freeze foods for later use. Guidelines are presented in cooking foods at the proper temperature which will prevent foodborne illness.

Other areas of concern include properly storing chemicals in the work area, properly washing certain equipment (dishwasher temperatures), appropriate drying techniques, and correct sanitation procedures. When all guidelines are followed foodborne illnesses will unlikely occur within the commercial setting.

Texas food handlers card guidelines are provided to assist in keeping the workers and public safe. Although, the United States has one of the safest food chains, foodborne illnesses remain a large public concern. Though, state and national inspections occur, it is the food handlers’ responsibility to ensure safe food guidelines are followed routinely. The ultimate responsibility is with that of the food handler, who is working with the food on a daily basis.