*Food safety regulation that control food processing and handling practices
*Consumer behaviors that lessen the risk of consuming contaminated food
Foodborne illness can be prevented by
*Keeping cold prepared foods under refrigeration 5 °C until ready to be served.
*Keeping hot foods at a temperature greater than 60 ° C
*Avoiding preparing foods far in advance.
Food served in the danger zone are potentially hazardous and have an increased risk for pathogen growth.
Hot foods and beverages must be served hot and cold foods and beverages served cold. Food tastes best when it is served at the proper temperature.
Cleanliness is especially important in preventing foodborne illness. When kitchen equipment such as a cutting board, meat grinder or counter top is used for preparing pathogen-infection foods and not cleaned properly afterward, it can become cross contamination with other food.
Foodborne illness is often spread through the common vehicle method of contamination. The risk of foodborne illness can be reduced by using existing technologies, such as pasteurization and refrigeration, and precaution such as employing good hygiene practices.
Prevention of foodborne illness
