"Foodborne illness in the United States is a major cause of personal distress, preventable death, and avoidable economic burden. In 1994, the Council for Agricultural Science and Technology estimated 6.5 to 33 million people become ill from microorganisms in food, resulting in as many as 9,000 needless deaths every year.... The Centers for Disease Control and Prevention (CDC) have consistently stated that where reported foodborne outbreaks were caused by mishandling of food, most of the time the mishandling occurred within the retail segment of the food industry . . . where ready-to-eat food is prepared and provided to the public for consumption."
Visit the sites shown below for information and tips for food safety:
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Parlay.com has a Food Service Safety Guide that will provide you with a host of information concerning keeping food and food workers safe. This guide illustrates how to prevent contamination, maintain clean work habits and avoid common mishaps such as cuts and burns, fires, back injuries, slips and falls. Seven copy-ready safety reminder posters are included. Please use coupon ID code #3010 if you wish to purchase the guide from the link noted below:
http://http://www.parlay.com/merchant.ihtml?pid=85&lastcatid=12&step=4
- NSF International, founded in 1944 as the National Sanitation Foundation, is known for the development of standards, product testing and certification services in the areas of public health safety and protection of the environment. The NSF Mark is placed on millions of consumer, commercial and industrial products annually and is trusted by users, regulators and manufacturers alike.
http://www.nsf.org
- FoodSafety.gov is a gateway Web site that provides links to selected government food safety-related information. Not every government web site is listed. When more than one government web site provides similar information, links will be provided to only one or two of those sites. A steering committee consisting of individuals with different backgrounds reviews all potential sites for inclusion on the FoodSafety.gov web site.
http://www.foodsafety.gov
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