In order to prevent the spread of disease and germs through food and to practice restaurant food safety, restaurant owners might want to consider taking a food protection course in order to learn the best methods of handling food. A great food protection course can provide valuable information on how to avoid spreading dangerous bacteria like Cmpylobacter jejuni which can cause Guillain Barre syndrome, which involves muscle weakness and, at times paralysis, and eColi, which has symptoms including bloody diarrhea and abdominal cramps that occur between 2 and 5 days after eating contaminated food. A food handling course can help a restaurant make sure that they do not serve food that is contaminated with those, and other, bacteria. A food protection course can provide many valuable, unrecognized, facts to those who partake in them. Many people might know that, in order to prevent foodborne illnesses, it is a good idea for an individual to wash their hands in warm water and soap for at least 20 seconds before and after handling food, and after going to the bathroom. However, many might learn that, contrary to popular belief, microwaves do not kill any bacteria that might be found in food by attending a food safety course. Many people might need a food protection course to learn that, “pre washed” bagged greens do not need to be washed before use because they have already gone through an adequate cleaning process. Others might need a food protection course in order to proudly place a food handling certificate on the wall of their restaurant. Whatever the case, food safety is imperative when it comes to good health.
A total of 5,461,731 cases of food borne norovirus were reported in 2011. Of those cases, 14,663 required hospitalization. In New York City alone, the city will receive $48 million from restaurants and other public spaces serving food that were shown to be violating health codes in 2012. This is a staggering number of illnesses for something that could have been easily prevented through proper food and sanitation techniques. In a commercial kitchen where handling food is an everyday thing, much is done every day to ensure restaurant food safety. However, something more always could be done. Through a food and hygiene course, for example, a restaurant’s staff could better understand how food and sanitation affect each other, and that eating and drinking in a kitchen is a violation of the health code, and that snacks and drinks are better left consumed in a break room where they are not affected by other foods. They additionally could learn through a food handling course that the first in first out rule should apply for food to retain freshness and keep foods safe. The food service industry is huge and so a lot of knowledge is passed around, with half of all adults working in the industry in some capacity and one third of those adults saying a restaurant was their very first job. They may have learned long ago about proper food and sanitation, but now they need refreshers and perhaps even a food handling certificate to prove their knowledge. To see more, read this.