Always know the source of your food. Is that source under inspection and approved to sell this food item to you? It may seem wonderful to want to buy local products and incorporate them into your facility, but you must verify that the production of that food is approved. If you don’t know where it came from, don’t use it!
The Centers for Disease Control and Prevention (CDC) estimates that 1 in 6 Americans gets a foodborne illness annually. Tens of millions of people are sickened annually from foodborne illnesses and thousands are killed. Food safety is a shared responsibility between government, industry, and consumers. All play a vital role. Foodborne illness costs billions of dollars in healthcare-related costs and industry costs annually. The good news is that due to knowledge, education, and implementation of sound food safety practices, the CDC reports that most foodborne illnesses are declining (down 27-57 percent) in the US, with only Salmonella (up 3 percent) and Vibrio (up 115 percent) not declining.
We will continue to make good headway if we all work together to remember basic food safety concepts, risk factors, and control measures that keep our food safe. Never lose sight of the basics, and continually educate or refresh yourself and employees regularly.
|The above is an excerpt from the article, “Back to Food Safety Basics” For more information, please visit www.anfponline.org.|