Appropriate food handling procedures at every
level of the production process can go a long way in
preventing food poisoning. Growers should apply only
approved pesticides and herbicides at levels recommended
by the Environmental Protection Agency and
the Department of Agriculture.
Processors must use
clean sources of water to wash produce. Processing
machinery must be disinfected regularly, and pesticides
used in processing plants must be safe for use around
food. In restaurants, food must not be held under
warming lights of on buffet tables for long periods.
At home, individuals can help prevent food poison
by following these guidelines.
-Wash hands, food preparation surfaces, and utensils
often when handling food.
-Prevent cross-contamination of raw and cooked
food. Do not put cooked food back on the same
plate or surface that held it when it was raw.
-Cook foods to internal temperatures between 140 F
and 180 F (60–83 C).
-Refrigerate or freeze fresh foods and leftovers promptly
-Defrost food in the refrigerator or microwave and
not on the counter at room temperature. Cook
promptly when defrosted.
-Keep food at temperatures above 140 F (60 C) or
below 40 F (4 C).
-Throw out food that has sat at room temperature for
2 hours or more.
