September is National Food Safety Education Month and Back to school, so it is the perfect place to discuss best practices in food safety time.
CHICAGO, Aug. 9, 2017 / 24-7PressRelease / - September is National Food Safety Education Month and Back to school, so it's the perfect place to discuss best practices in food safety time. Stop foodborne diseases, a national organization dedicated to nonprofit health on disease prevention public and death from food-borne pathogens, students recalled from preschool to higher education in the importance of safety food and entertainment school meals without foodborne illnesses. As parents pack for young kiddos usually food, learning for the whole family important pathogens lunchbox is to be held. Parents can use the profile information for children nice stop using Rylee and rusty discuss food safety a conversation with children about washing hands to start. Teachers can bring to their classrooms food security to help stop materials and educational resources for the education of teachers their students to help make a difference. - Wash - that , s hands . Wash hands thoroughly when preparing meals children of the importance of washing hands remember to prevent food poisoning. Encourage your child to wash their hands before and after eating. Washing hands with soap and water is best, but wipes or hand sanitizer is 60% alcohol function in a hurry. - a lunch box can be used with insulating material. Either hard or soft face, a insulated lunch box keeps food at the correct temperature and bacteria from the "danger zone". To ensure that hot foods hot and cold foods stay cold, making an extra effort; used to keep an insulated Thermos soups, chili or hot mac and cheese. Freezing the milk, juice boxes and water bottles kept cold food cold. Bono: frozen drinks melt during the morning and be ready to drink for lunch. Do not forget to clean and disinfect lunch boxes every night before you pack lunch the next day. Further information with these cleaning tips of the box . - Pack lunch right. Washing fruits and vegetables separated prior to drying and packaging in containers made of plastic. After drying with a clean cloth or paper towel in order to reduce other bacteria that may be present on the surface. - Myth 5 seconds. The "five-second rule" is a myth. the discard touches the floor all the food. In addition, remind children to avoid placing food directly on the tables. Wrap used a paper towel or wax paper as a makeshift plate in place. Mix perishable -. To prevent food poisoning, let your child know that it's okay to throw perishable products such as sandwiches of meat, poultry or eggs, if they do not eat at noon. Unopened food safety can be preserved environment and temperature uneaten fruit. For those not lucky enough to have a cafeteria or high school classroom of the school, the High School introduced a new type of food. However, just because someone else whom the use of food does not mean you are exempt from food safety practice. - Wash - that , s hands . Wash your hands before and after eating. Washing hands with soap and water is best, but wipes or hand sanitizer is 60% alcohol function in a hurry. - Check cooked food. If meat Year / is pink, not eat. In addition, and that the "hot" food cold in the middle, should not be consumed. - Review of the food that has spoiled the air. Do not eat vegetables or fruit shriveled, moldy or discolored look. Further information with these tips . - report unsanitary conditions. Examples include: cafeteria workers do not wear gloves or hairnets, areas or equipment that dirty water is yellowish one source, and insects or rodents flows to roaming. If your child sees this type of unacceptable conditions, they should inform the school board as soon as possible. Finally, almost adult children went college campus - Mom is not there, so it's a good time to practice food safety and practice proper food handling techniques. In addition to the current practice continue, as always, wash your hands thoroughly when handling food, here is a little more "reflection" for those to consider leaving the nest. - Late-night snacks in the morning / early. It may be tempting, but do not eat pizza in the night before we left! Two hours the limit for cooked food is left at room temperature. Foodborne bacteria in number in the "danger zone" transfer (temperatures between 40 and 140 degrees F), and can double every 20 minutes to grow the fastest. - The cooking time first. For those on their own for the first time a new sense of independence means the kitchen without the help of mother lives for the first time. If you make mac and cheese or micro - waves through the oven roasted chicken, do not burn the bedroom and do not forget basic practice food safety . - take the remains back to school. Bring the remains of Thanksgiving back on campus? The transport of this last piece of pumpkin pie in the safe . The general rule is, keep the food cold to cold to heat the hot food. If in doubt, it throws away. As more information about the handle way the remains . a nonprofit diseases domestic food transferred to public health in the prevention of illness and death of pathogens for healthy public policy on food-borne by stopping diseases stop organization is advocating Foodborne, public awareness and help people affected by foodborne illnesses. For more food safety tips visit www.Stopfoodborneillness.org/awareness/ . If you think you were sick of the food , please contact your family doctor. You can subscribe to e - Diseases stop electronic notifications and foodborne here get - Mail: www.Stopfoodborneillness.org/take-action/sign-up-for-e-alerts/ . Need for questions and personal assistance, please contact Stanley Rutledge, the Community Coordinator srutledge@Stopfoodborneillness.org or 773-269-6555 X7. 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