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How Global G.A.P. Certification Helps to Prevent Foodborne Illnesses | XL Health Blog

How Global G.A.P. Certification Helps to Prevent Foodborne Illnesses

Posted on 08. Mar, 2016 by in Nutrition, Wellness

Many commercial kitchen managers are concerned about food safety when working with meat products, but produce food safety is also vitally important. In order to maintain the safety of produce such as vegetables, fruits and grains, it is a good idea for restaurant managers to provide training in the proper handling of food. Global G.A.P. offers the highest quality training in food handling with certification programs that use the recommendations from the United Nations Food and Agricultural Organization.

Produce Food Safety Tip One: Wash Foods Thoroughly in Hot Water

One of the most important tips for produce food safety is washing fruits and vegetables in hot water followed by a cold rinse. This is especially important when a consumer plans to eat the produce raw. The produce that someone plans to cook also requires thorough washing, and consumers should cut away any portions of fruits or vegetables that are blemished.

Produce Food Safety Tip Two: Prevent Cross Contamination of Foods

Make sure to store produce away from other foods such as meat that can contaminate items with bacteria that leads to nausea, vomiting and diarrhea. To avoid contamination after bringing produce into a home or commercial kitchen, consumers should store these foods in a separate area of the refrigerator and make sure that the vegetables and fruits are covered.

Produce Food Safety Tip Three: Use Extra Caution with Prepared Produce

Consumers assume that a prepackaged bag of salad greens or wrapped slices of cantaloupe are safe to eat right out of the package. However, these foods are often contaminated during the packaging process or from handling in stores. It is essential to wash these foods completely before consumption to avoid a foodborne illness.

Produce Food Safety Tip Four: Food Handlers Must Wash Their Hands

To avoid contamination from parasites and bacteria, food handlers must wash their hands frequently, and many commercial kitchens require that workers wear gloves and hairnets. Cooks and waiters with illnesses should not prepare or serve foods to help prevent the spread of contagious diseases and foodborne illnesses.

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