Did you know that the US Centers for Disease Control and Prevention estimate that there are 76 million cases of foodborne diseases such as E. coli and salmonella each year in the U.S? Food borne illness can have very serious ramifications. For example, infection with the bacterium Campylobacter jejuni is one of the most common risk factors for Guillain Barre syndrome, a rare disorder that involves muscle weakness and sometimes paralysis. Furthermore, the ERS estimates that the annual economic cost of illness caused by the E. coli bacteria alone is $478 million and according to the Economic Research Service (ERS) of the USDA, foodborne illnesses cost consumers $6.9 billion. As approximately 70 percent of food borne result from eating meals prepared outside of the home proper food saftey is essential. It is important to consider food and sanitation safety tips and adhere to proper food and sanitation standards. In the restaurant industry, a food handling certificate or food and hygiene course for employees can help to ensure high restaurant food standards.
A food handling certificate course or food safety course helps employees to better understand food safety and sanitation. One of the most important food safety tips is to always wash your hands prior to handling food, as the things we touch everyday are often loaded with bacteria. In addition, one of the most important food safety tips is to always refrigerate perishable food. However, it is important to note that when perishable food is refrigerated, bacterial growth slows down dramatically, but it does not stop. Overall, it is important to consider these, and other, food and sanitation tips to ensure proper food safety and sanitation.