Tuscan Plate Chargers

In terms of food hygiene, personal hygiene must be observed through effective hand washing, tying hair back, not wearing jewellery and wearing PPE. All kitchen utensils need to be kept clean as do work surfaces. Food needs to be stored correctly, on different shelves in the fridge and different utensils used for different food types and cooked and raw foods. All guidelines must also be followed when cooking food thoroughly, ensuring that food is defrosted correctly, washing hands before serving and eating food.

Have you ever wondered how big of a problem foodborne illness is on the federal level in the United States? Foodborne illness is a big problem on the public health. Foodborne illnesses are infections caused by beverages or foods that contain harmful bacteria, viruses, parasites and/or chemicals. Foods can also be contaminated with bacteria during the food preparation you do at home or the preparation done at a restaurant. If the food cooks or food preparers do not carefully wash their hands, kitchen tools, cutting boards, and other kitchen surfaces that come into contact with raw foods, cross contamination can occur which is the spread of bacteria from contaminated foods to uncontaminated foods. If hot food is not kept hot enough or cold food is not kept cold enough, bacteria can multiply. Bacteria multiplies very quickly when the temperature of food is between 40 and 140 degrees. Cold food should be kept below 40 degrees and hot food should be kept above 140 degrees. Bacteria multiplies slower when food is refrigerated. Freezing food can also slow or even stop the spread of bacteria. But once food is brought to room temperature once again the bacteria that is refrigerated or frozen becomes active once again. Thoroughly cooking foods can also kill bacterias that cause foodborne illnesses. The common symptoms of foodborne illnesses are vomiting, diarrhea, fever, abdominal pain, and/or the chills. The Federal government has estimated that there is about 48 million cases of

Before you start preparing any food, make sure to wash your hands. Not washing your hands will result in the spread of germs and cause you to get sick. If this happens, however, medications along with "Lysol spray" is available to kill off germs and illness. This is the first step in cooking always.

-gloves and hair nets should also be worn in a kitchen and before any contact with food.

Foodborne illness, or food poisoning, happens everyday in the U.S. and it is estimated that 48 million people are affected by it every year. Of these 48 million, 128,000 end up in the hospital and 3000 of them die from foodborne pathogens (Tucker, 2014). Foodborne illnesses can be caused by biological, chemical, or physical contaminants. The biological contaminants consist of bacteria, viruses, parasites, and fungi. Chemical contaminants are pesticides, cleaning supplies, and toxic chemicals. Physical contaminations are dirt, glass, wood, splinters, stones, hair, jewelry, and metal shavings (Tucker, 2014). Salmonella, a bacterium, has been the most common reported cause of food poisoning. Salmonella is most commonly exposed to humans through animal feces and it is usually from animals that give us beef, poultry, and dairy products. People who do not wash their hands after being around animals can also transmit salmonella into our food. The symptoms of Salmonella are abdominal cramps, diarrhea, nausea, vomiting, and fever (Tucker, 2014). The symptoms will usually resolve on their own in healthy people but may become life threatening in those with compromised immune systems. In order to prevent Salmonellosis, raw eggs should be avoided, as well as undercooked meat, shellfish, and unpasteurized milk and juice (Tucker, 2014). It is also important to always practice hand hygiene before handling any uncooked food products. Escherichia Coli, otherwise known as E. coli, is

Washing your hands is the most important step you can take as a caregiver when it comes to infection control. Wash your hands under running water using liquid soap and if that's not possible, rub your hands with sanitizer. Keep in mind that you pick up germs every time you leave the house. The shopping cart at the store, a bathroom faucet, and even a restaurant menu could be covered in germs from a sick person who touched it before you. Wash your hands when you return home and before you prepare meals for your parent. If your parent has an infection, wash your hands after changing the dressing or when you contact their bodily fluids. By washing your hands often during the day, you'll prevent the transmission of germs that might make your parent sick.

Every year over 96,000 people contract E.Coli, 3,200 of those people are hospitalized for E.Coli, and over 31 people die each year from E.Coli (Food News). E.Coli (otherwise known as Escherichia coli O157:H7) is a disease that is spread in many ways, the most common way being raw and uncooked food in the restaurant being served to the customer. Another way E.Coli is spread is through contact human/animal feces. E.Coli can be prevented, here are some ways to do so; Cook all meats to at least 160 degrees fahrenheit, wash your hands with warm water and soap (especially after touching raw meats), wash off all kitchen supplies thoroughly, use only pasteurized dairy and juice products, use/drink treated water, If you travel to another country that may have unsafe water don’t use tap or ice water, avoid raw fruits and veggies (Web MD).

Additionally, the environment (both indoor and outdoor) should be regularly cleaned and checked. This helps to prevent any germs and bacteria from spreading, causing illness or cross

Foodborne illness is one of the more common illnesses that affects every 1 in 6 Americans each year according to the Center for Disease Control (CDC) (cdc.gov). Of those 48 million people, about 128,00 are hospitalized while 3,000 are left dead (cdc.gov). Foods such as: fruits, vegetables, meat and poultry, and shellfish, are the number one causers of foodborne illness. Produce accounted for the highest affecting food group with leafy greens causing more than 46% by the norovirus (https://www.cdc.gov/foodborneburden/attribution/attribution-1998-2008.html). Poultry accounted for the most deaths with findings of Salmonella and Listeria as the two main bacteria causing agents.

Wash your hands with soap and water often. Always wash your hands before handling food and before and after handling raw meat.

Let's start with the Kitchen. One of the essential appliances present in the kitchen is 'Refrigerator'. Fridge at Home looks complex when it comes to cleaning it, but not any more with Tapp Me. Check it out Tips & Tricks to clean Fridge at Home

Chi Chi’s is equivalent to an Olive Garden; yet there is not even a table cloth and the silverware is wrapped in a paper towel. At Bella Cucina even though it is smaller, the interior is warm, trendy, and they have a beautiful fully stocked bar. I love all the warm colors and the decorative wine bottles, photographs, and paintings. I love coming here because I know the owners put thought and creativity into making this place feel like a second home or an Italian getaway! They have perfectly white table cloths and also have silverware in real cloth napkins, which is nice because they value their customers and obviously will give them nothing but the finest dining experience. Bella Cucina also plays light Italian music at the perfect noise level; it gets makes you feel like you are in Italy without the distractions like Chi

Feast on Tuscan cooking at Rosti. Its casual atmosphere is great for dining out with the entire family. Rosti features an open kitchen and creates a variety of Italian fare. It offers appetizers like bruschetta mozzarella and fire-roasted artichoke. Freshly prepared salads and flavorful soups also make for tasty starter choices. Guests can dine on an entrée of grilled chicken with sautéed spinach, Tuscan steak or tilapia in a spicy pink mushroom sauce. This restaurant also has wood-fired pizza, as well as vegan-, vegetarian- and gluten-free options.

Nina Redman talks about the international food safety and how it works against the foodborne diseases. The world Health Organization (WHO) plays a major rule on food safety by publicizing the safety related programs and workshops. Beside bacteria and viruses, Nina also wrote about some other food safety threats such as hormones in milk, overuse of antibiotics in farm animals, genetically engineered plants etc. Risk assessment is a tool that scientists use to reduce the risk of these threats. The foodborne illness/disease most likely happens from the bacteria. DNA “fingerprinting” is one of the best tool that scientists have invented to investigate the foodborne illness.

Do not use regular kitchen utensils (Advice on Contaminants in Game). Thoroughly wash any knives, butchering tools, work surfaces, hands and any other part of the body that has been exposed to animal tissues, blood, urine or feces with soap and water (Advice on Contaminants in Game). Equipment should then be rinsed with boiling water or sanitized with a chemical sanitizer. Additional precautions against CWD include soaking cleaned knives and tools for one hour in a fresh solution of household chlorine bleach mixed with an equal amount of water, air dry, then rinsing with clean water (Advice on Contaminants in Game). Wiping down cleaned counters and other surfaces with 50 percent bleach solution and allowing them to air dry also helps prevent the spread of the potential infections (Advice on Contaminants in Game). If bleach contacts eyes, skin or clothing, immediately wash affected areas with water and remove affected clothing (Advice on Contaminants in Game). When cleaning with bleach or harsh chemicals, make sure enough fresh air is available because bleach may cause eye, nose, or throat irritation (Advice on Contaminants in Game). Also, remember to air dry all bleached items. This will help kill off as many germs as