Kitchen Design and food safety

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Chef: food security, a topic, nobody likes to talk about, but it makes headlines yet some time patrons turn out to be ill when dining. U.s. Centers for disease control estimate, you can find 76 million cases of food-borne diseases each year in the United States alone.

The reasons for around 95 percent of them never pinpointed; But if a pattern is established, points to a specific item, the supplier or place it in a restaurant, the possibility of legal liability-or at least, very bad publicity-is the greater. U.s. food and Drug Administration (FDA) developed a preliminary food safety program recognized as a food establishment Strategy Review information. The idea is to conclude the evaluation plan and submit it to the local health department before a food-related company opens its doors. In this way carries out do not need to be redone the wellness provisions-they are followed from it really begins construction.

A strategy review is not a requirement, but it is certainly a good idea for new businesses in the design phase. Checklist and guidelines cover many food buyer, handling and preparation of its concerns. Introductory questionnaire is quite comprehensive, but it is an excellent reason to PIN down all information from the new operation: number of seats and meals must be served, kind of service, staff, and so on. Necessary documents shall be submitted by means of the questionnaire is proposed menus; home page and the word strategy shows the aisles, storage spaces, toilets, cellars and any areas where the trash can be saved; and manufacturers ' specifications for the gear that has been ordered.

A flow strategy is an additional requirement such as the flow patterns of food, dishes, utensils and waste. Also necessary is really a list of foods that will be developed much more than 12 hours in advance, together with a strategy for the Security (based on the HACCP program; see following section) for each of these categories, food. This includes the techniques which they will be thawed, boiled, cool, chilled, kept warm until service and similar, including temperatures. Cold storage, should the strategy list how many types of meals are stored before they are exactly the same refrigerated space will be protected against contamination.

Strategy Review Guide also covers equipment: everything from color-coded cutting boards to avoid cross-contamination, water temperature needs for dish machines for certification needs, equipment meet sanitation safety standards. There must be plenty of hand-washing sinks, conveniently located for use by all employees; and the FDA is proposing to at least one individual in the kitchen will be certified in food safety, a recognised authority.

Know your pregnancy food to avoid

Numerous medical studies and research have given lists of pregnancy food to avoid. While the variety in food choices are encouraged among pregnant women are not all foods safe for baby. In order to ensure normal fetal development, we recommend pregnant women to be careful to choose the food they eat. Maintain balanced pregnancy diet is crucial to maintain the health of both mother and child. Regardless of the mother consumer is passed on to the baby. That is why it is important for pregnant women to take note of the following foods they should exclude in their diet.

Contaminated fish. Due to increasing pollution in lakes and seas, can be contaminated with poisonous fishes elements such as mercury and polychlorinated biphenyls. These chemicals often slowly accumulate in the baby's body through the mother's diet. These toxic chemicals have been linked to developmental delays and brain damage. Shark, swordfish, tilefish, king mackerel, Bluefish, striped bass, salmon, pike, trout and walleye is included on the list of pregnancy food to avoid because they usually contain these toxic elements.

Raw meat. Raw or semi-raw meat may be contaminated with bacteria such as e-coli, Toxoplasmosis and salmonella. Pregnant women are strongly advised to avoid eating raw shellfish such as oysters, mussels and clams, for they bear a majority of shellfish food-borne diseases, especially algae-related infections. Such infestation in food may hinder the baby's development.

Deli meat. Deli meat may contain listeria and is a concrete pregnancy food to avoid. Listeria is a type of bacteria that usually crosses the placenta of pregnant women, which are harmful to the baby health as a result of infection and blood poisoning in the fetus. Ensure that your deli meat not bear this pathogen, to verify that you cook or heat it until it is steam cooked.

Soft cheese. Roquefort, blue cheese, Gorgonzola, Camembert, Feta and Mexican-style cheeses such as queso blanco and queso fresco, and many other imported cheeses can cause serious health risks to the baby. Imported soft cheeses may contain listeria, which are directly linked to life-threatening risks to the baby's health. Alternatively, soft non-imported cheeses made from pasteurised milk is safe for pregnant women.

Raw eggs. Salmonella is the number one reason for why raw eggs are included in the list of foods to avoid pregnancy. Salmonella can lead to poisoning and other related problems.

The Liver. Animal liver are rich in Vitamin a. an excess of vitamin a can cause birth problems, so this food to be consumed in moderation.

Caffeine. High caffeine intake have been related to the increased risk of miscarriages, premature birth, low birth weight and withdrawal symptoms among infants. Because caffeine is a diuretic, the tendency to eliminate liquids from the body, which results in water and calcium loss.

Alcohol. Alcohol occupies pole position in the list pregnancy food to avoid. Alcohol is never good for babies, because it increases the probability of birth defects and inhibits fetal development.

Junk Food. Junk foods are loaded with preservatives and artificial flavouring substances which are not good for the baby. In addition, it will only cause problems such as vomiting and jaundice.

There are ongoing studies on the various aspects of pregnancy nutrition to guide all pregnant women to ensure their health and their baby's health, as they carry the baby full term. Be careful with entries in pregnancy food is important to avoid by restricting the factors that affect healthy pregnancy.

Natural food poisoning-food borne illness remedies, treatments, dietary supplements and possible cures

If you are experiencing the following acute (severe or sharp) symptoms, chances are you're feeling the effects of a food poisoning or food borne illness:

Frequent vomiting lasting longer than 1 day (Adult only) Severe diarrhea - loose stool every 1 to 2 hours lasting longer than 2 days. (Adult only. Children would be less than a day) Severe Dehydration - dry mouth, very dizzy or lightheaded, fast heartbeat and breathing, very little or no urine, no tears, sunken eyes, very lightheaded or dizzy. Very severe, sudden abdominal pain. Possible botulism symptoms - headache, double vision, vertigo or dizziness, loss of reflex to light. weakness, droopy eyelids, constipation, dry mouth, muscle and respiratory paralysis.

Now, you are asking, or desperately looking for something to minimize, or even cure these horrific pains?

Believe it or not, there are a number of pretty good, or at least partially good, natural remedies and treatments for alleviating food poisoning symptoms, pains etc.

The following list is based on my own research, experiences and is of course not a guarantee of anything, but are at least harmless for most normally healthy adults (allergies not included).

I grouped the remedies by general types and noted them in order based on what I believe are their effectiveness and ease of use. Also, I would not recommend mixing or trying more than one of these remedies at a time. Wait at least 1-2 or more hours before trying something else, with the exception of the re-hydrating options, which should be consumed as often as your system will allow.

Liquids

Since liquids are the quickest and easiest thing to take and generally have the quickest affective response to the symptoms, they should be tried first.

Re-Hydrating Options - not necessarily going to alleviate symptoms but are a necessary treatment for replacing loss fluids and electrolytes:

Water, water with electrolytes i.e. commercially prepared products such as Gatorade, fortified bottled water, light fruit juices such as apple juice or young coconut water; Broth or bouillon Popsicle and frozen juice bars may also help.

Teas - both to re-hydrate and to help settle a nauseated stomach:

Ginger tea and ginger extract taken with lemon juice are considered highly effective for controlling nausea; To sooth the digestive tract which has been recently ravaged, good mint tea is recommended, and tannin in tea will help neutralize the poison and all mint calms the stomach; Mint, raspberry, chamomile and blackberry herbal teas.

High Acidic Liquids - believed to help kill off harmful microorganisms and alleviate symptoms. Potentially these are most effective if taken straight or with very little dilution. In either case, drink or sip slowly and also it's recommended to rinse your mouth and teeth with water, or a baking soda water mix right afterwards. The high acid can over time destroy the enamel on your teeth.

Apple cider vinegar - 1 to 2 table spoons diluted with about 8 oz of water, or add more water for drinkability. If possible or tolerable, may be more effective to take the tablespoons straight. The most effective apple cider vinegar is supposedly unpasteurized, undistilled and unfiltered, if you can find it, otherwise try any commercial version you can find.

Soft Drinks, especially coke - provided you drink them flat, otherwise the carbonation can potentially cause further irritation of the stomach. To promptly remove carbonation, quickly pour the soda back and forth between two glasses a number of times. Then drink or sip gradually.

Grapefruit Seed Extract - 2 to 5 drops in a glass of water.

Lemon juice - I've seen different options but primarily take the juice of 2-4 lemons and either drink the juice straight or mix with warm water and sip.

Absorbents

Some form of charcoal or activated charcoal or carbon. Charcoal is natural and provides very good absorption or binding properties. It is used by emergency medical personnel for initial treatment for a variety of poisonings. It can be purchased as a capsule or powder over the counter. Follow the directions on the label. Another simple and quick option is to toast bread until it is brownish if not burnt.

Bread or Crackers. Bread or crackers can soak up poisons thereby possibly minimizing their effects.

Herbs and Natural Antibiotics

These remedies are known for there antibiotic, antiseptic and antioxidant properties:

Garlic - The quickest way to get it into your system is to cut up a small clove, (a half moon shaped piece of the garlic bulb), remove the skin or husk and swallow with water as if swallowing a pill. Other cooked forms should be just as effective. One quick way is to microwave it, (1-2 minutes depending on how much) remove the husk, and mash it to form a paste. Mix the paste with some honey or sugar, salt and spread on toast or bread.

Goldenseal Extract - a root that is related to the buttercup family of plants. Usually mixed with water. Follow directions on label.

Barberry - a shrub where the root, bark and berries have medicinal properties. Can be purchased as capsules, and fluid extracts. Again, follow directions on the label.

Papaya fruit - eaten raw or after boiled in water. Works to smooth digestion and control nausea.

There are a number of other herbs, plant seeds, roots, leaves etc. such as basil, ginseng, astragalus, ginger root, licorice, peony root, cumin, and fenugreek that have also been noted as having some minimal affects on food poisoning symptoms. As with anything new, consult and do your own research as to dosages, or follow directions on labels or advise from doctors or others in the know before trying more exotic remedies.

Other Measures to Take

Room temperature - avoid excessive heat or cold which may exacerbate symptoms such as nausea. Adjust your thermostat for maximum comfort.

Stress - you are already undergoing abnormal stress. You need to minimize all other work, or personal related stresses. Turn on smoothing music or have visitors that will help with pleasant, agreeable conversation.

Sleep - sleep allows your body to divert energy to the problem and to recover from the stress and energy needed to fight against the illness. Even after taking any of the above remedies that may help to alleviate the pain and symptoms, you won't feel close to fully recovered until after a good long sleep.

The Don'ts

Anti-diarrhea products - Do not use over the counter medicines such as Imodium or Lomtil. Diarrhea is actually your body's mechanism of flushing out toxic microorganisms. These medicines may hamper the body's ability to fight the infection. Only after consulting with and getting your doctor's approval or possible prescription should you take something like this.

Antacid products - Stay away from these products as well. As you see above, one common remedy to treat the symptoms of food poisoning is to provide more acid to your system to assist in killing off the pathogens. Antacid products will actually reduce your systems acid response and could provide a more favorable environment for bacteria to multiply, thereby prolonging and possibly worsening your symptoms.

Don't encourage or induce vomiting. At least for food poisoning related symptoms, this is not likely to help your symptoms. Your body already will recognize it has an infection or intoxication and will respond accordingly. See below to determine at what point you think you should see or call a doctor.

Avoid certain foods during initial recovery. During the first few hours to a day or so after the symptoms (i.e. diarrhea and vomiting) have stopped you digestive system will still be sensitive and weak. Stay away from heavy, high-fiber, acidic, spicy, greasy, sugary or dairy foods. Instead try simple light foods such as cereal, crackers, broth, or other light soups.

At What Point Should You See a Doctor or Go to the Emergency Room

There are certain groups of people that should contact a doctor or go to emergency at the first signs of food poisoning. These include infants or small children, elderly, anyone suffering from a chronic illness or weakened immune system (for example, HIV/AIDS, cancer and undergoing chemotherapy, or has kidney disease). These groups of people have the greatest risk of experiencing the more serious effects of food poisoning including death.

If you don not fall into this category, but you are experiencing the following more severe symptoms, then you need to call or go see your doctor or get yourself to the emergency room immediately:

Difficulty swallowing, speaking, or breathing Slurred speech, double vision or dizziness Muscle weakness or paralysis especially if occurring after eating mushrooms, canned food or shellfish Fever higher than 101degrees F along with abdominal symptoms Vomiting blood or having bloody bowel movements Nausea, vomiting, or diarrhea that lasts more than two days even if able to drink fluids Cannot take normal prescribed medications because of vomiting Obvious stomach or abdomen swelling Dark colored urine or complete stop in urination Extreme thirst, a dry mouth, and when you pinch the back of your hand, the skin stays pinched Skin or eyes turn yellow Persistent, localized abdominal pain Other family members or friends who ate the same thing are also sick Symptoms begin after recent foreign travel One or more joints swell or a rash breaks out on your skin

If you are unsure, do not take any chances and at least call your doctor. Food Borne illness severely sickens in the hundreds of thousands and kills thousands of people in the U.S. alone every year.

Pet food safety-home made can eliminate uncertainty

The latest outbreak of dog food and cat food contamination have shaken confidence in pet owners around the world, but nowhere as much as in the United States where disease and reported deaths took its highest toll of family pets. Now in the wake of large scale pet food recalls, asks lots of questions about the ingredients, they have always trusted to provide optimal health for their family pets.

It is not real surprising now, many pet owners choose to make their own homemade row pet nutrition. When carried out correctly, it must be a better solution than to imported things with unknown ingredients of suspicious composition and origin. Many say it is not too difficult at all and relatively cheap to make. But a number of experts caution that homemade diets do not work for each pet or its owner. Some dogs and cats have a more difficult time adjusting to a new unit and the new process can only be also work intensively and inconvenient for many owners. Elections should only after careful consideration.

Firstly, you can get your family VET or a veterinary nutritionist recommended put together a starter diet for you to try. On the other hand, if you prefer, make the nutritional research itself. It is unfortunate, but rap against veterinarians today is similar to what doctors experienced in years past, that they know a lot about medicine, but was never learned much about nutrition. And veterinary nutritionists is accused of being little more than puppets with pet producers pulls the strings. There may be an element of truth in both, but in any case, you have to use your own judgment., however, will have some sample diet to follow at the same time, getting started is likely to be useful.

The most responsible advice is proposing to close attention to your dog or cat. You know better than anyone, pets, so you should quickly Note changes in the quality of their health, such as energy levels, a condition of your coat and stool consistency. Keep so closely next to subtle changes during the transition, as you would with changes to a food. When you decide to start with your homemade food, do it gradually to mix the new food in the old food for a few weeks. Slowly increase the ratio of new to old every day as you monitor your pets alignment.

Another trend has in recent times some owners of feeding their pets diet based largely on raw meat, vegetables and fruits. Many people believe, in fact, it is the most natural and therefore the healthiest choice for pets. Melinda Miller, President of the North American raw Pet food Association recently stated, "there is a wide range of benefits. Animals with arthritis and longstanding gastrointestinal disorders or skin problems often improve considerably after being placed on grain-free raw diet ".

For those who may be worried that introduce contaminants in their own cost, it is important to note here that the more common phobias and issues related to food borne microbes, such as salmonella is largely unfounded, with no real evidence of actual cases of the disease in animals or humans where the meat is fresh and processed in appropriate manner. Melinda Miller added, "no study has ever correlated human illness with raw-fed dogs or cats." Raw food diet is popular in Europe and have won considerable interest in the United States in the last 20 years, so that it can be regarded as yet another possible alternative to store bought brands.

A small warning:

Not just believe that you can feed your pet table scraps and assume to be a viable nutritional alternative. It is not! Pets have special needs, just as we do, so do your homework. There are many online resources, and even pets cookbooks in order to make things much easier. But in the meantime not only feed them what you eat. They will not get the nutrition they need at the very least, and the thing you're giving away them could make them sick or even kill them.

Here is a short list of foods that may be toxic to animals and should always be avoided, even in small quantities: chocolate, macadamia nuts, mushrooms, onions, garlic, leeks, chives, grapes, raisins, potato potato skins, tomatoes (cats) and beverages containing caffeine or alcohol. List of special pets may include other dangerous or sickening food, so think before you throw.

Make your own pets can definitely be a loving and caring way to ensure that your pets will get healthy nutrition it deserves and without the risk of unknown contaminants. But do your cost-benefit research first to ensure a situation in which you are familiar with including the dollar, time and balanced nutrition. Carefully weigh the advantages and disadvantages for both you and your pets before deciding on this trendy alternative.

Additional information regarding care, development and security in the family's PET visit All about dogs.

Copyright 2007 Harry producer. All rights reserved. Please unchanged in welcome to share the entire contents of this article with your friends or post it on your site, as long as it is left intact with all links, including this notice.

Poor personal hygiene practice in a Restaurant and how to prevent food poisoning

The kitchen staff and food handlers of a restaurant, deli, cafeteria, meat market, bar etc. are a common source for bacteria and viral contamination in your food, that can very readily cause you be become ill. What can you do then to protect yourself and determine if the business is practicing good health and safety, and the staff good personal hygiene?

There are a number of subtle and obvious signs, practices etc. that the consumer can and should look for in a restaurant related to the personal hygiene of the food handlers. The following list of practices or requirements (by law) are designed to prevent or minimize contamination of food, either directly from the food handler, or from cross-contamination from other sources. Review each one and make a mental note to remember to look for these the next time you are patronizing your favorite restaurant or market.Look for clean clothing and aprons and hair restraints, either a hat or hairnet to hold all the hair in place for anyone handling or processing open, exposed foods. Clothing must be sufficient to cover the entire body including arms if necessary to block body hair from getting into the food. Fingernails of food handlers must be kept clean, cut or trimmed and well manicured. Hair, skin, and fingernails are common sources of bacteria that if given the right conditions for growth in food, very readily and commonly do cause illness.

Food handlers should be wearing clean aprons and should not wipe their hands on their aprons (paper or single-use disposable towels is the requirement). Aprons must be changed frequently as they become soiled or contaminated.

If the food handlers are wearing gloves, do not automatically consider this a good sign. Gloves are generally not required and at most establishments you will not see cooks or kitchen staff wearing gloves. Gloves are not a guarantee against food contamination. They can become contaminated just as easily as bare hands and the person wearing the gloves may not even realize their hands have been contaminated, whereas they would normally feel a splash or liquid contact on bare hands. Gloves are also not a substitute for washing hands. Hand washing is still required or recommended both before donning gloves for working with food, and between replacing gloves.

Gloves are still required when contacting food or food contact services if the food handler has cuts, sores, rashes, artificial nails, nail polish, rings (other than a plain ring such as a wedding band), orthopedic support devices, or fingernails that are not clean, smooth or neatly trimmed.

Utensils are also either required or recommended when processing or handling food. A utensil, instead of the hands, should be used as much as possible during processing.

Employees serving or placing ready to eat food on tableware or containers, or assembling ready to eat food should always use tongs, forks, spoons, paper rappers or gloves rather than bare hands. Bare hands, under the law in many areas, can be used if they have been just previously washed. Although as a customer, seeing bare hand contact with any ready to eat food would likely cause me to look for, or order something else.

Makeup, perfume and jewelry can also contaminate your food and should be kept to a minimum on all food handlers.

Bad habits to look for while checking out the food handlers (which includes servers, as well) are any use of tobacco, spitting, rubbing or picking the nose, ears, pimples or boils, licking their fingers, or eating while working or just eating or chewing gum in the kitchen area. All of these habits can potentially contaminate your food with hazardous germs (bacteria or viruses.)

Smoking, or any form of tobacco use, by employees is definitely not allowed in any area where food is prepared, served, or stored, or utensils are cleaned or stored, for two important reasons. (1) A person smoking can easily pick up saliva on his or her hands by touching his or her mouth or touching the cigarette that just came from their mouth. This saliva is then passed on to your food as soon as this food handler touches it; (2) The ashes and cigarette butts left behind may be dropped or spilled and thereby mixed into and contaminate your food.

Obviously ill employees cannot work in any way with exposed food, clean equipment, utensils or linens or unwrapped single use utensils. Symptoms to look out for are persistent sneezing, coughing, or runny nose, or discharges from the eyes, nose, or mouth.

Look for cross contamination. If you can see into the kitchen or processing area, you can observe how the employees handle raw products, especially meat, chicken and seafood products in relation to cooked or ready to eat products, such as salads. They should never use the same utensils, cutting boards, plates, platters or their hands for handling raw product and then turn around and use the same utensil or equipment or hand for handling cooked or ready to eat products (known as cross-contamination) without both washing and sanitizing in between. I have witnessed this both as a customer and while working as an inspector. The instances as a customer were observed at various barbeque restaurants where the employee used the same set of prongs and fork for putting the raw chicken on the grill as for taking off and processing the cooked chicken. Cross contamination is a very common and serious hazard and is a leading cause of food-borne illness.

Lastly, in California it is now state law that if the facility prepares, handles or serves non-prepackaged potentially hazardous foods (ready to eat foods), there must be an owner or employee who has successfully passed an approved and accredited food safety certification examination. Unfortunately the law in California does not require the certified owner, manager or employee to be present during all hours of operation. Check with your local Environmental Health Food Inspection Program.

This certificate with the individuals name is usually posted (though not required to be) on a wall near the entrance or where the consumers can view it. Look for it and even inquire if this person on the certificate is present. If they state that this person is no longer working for them then it's time to make inquiries to the manager and even to the Environmental Health program. I have seen both restaurants where everyone working was certified and all their certificates were posted on the wall, and the other extreme, where no one was certified.

When I do see a certificate on the wall, while as a customer, I take note of the name on the certificate and then just ask the waiter, waitress or server if this person is working today. If they are, then I take this as at least a positive sign (no guarantee of course) of improved safety. If they aren't, I might be a little more cautious or alert that before; or even worse if they say something to the effect that this person no longer works here, I would then bring it to the attention of the manager or owner stating that that they need to replace him or her and take down this certificate. I would also contact the local Environmental Health Food Inspection Program for further investigation.

If you observe any of these hazards or potential violations you have really 3 actions you can take:

1. Immediately notify the manager and request the problem be remedied at once (washing hands, discarding the contaminated food, providing a utensil, etc.) and then determine whether to stay depending of the how well the manager reacts.
2. Say nothing and leave without ordering anything.
3. Say nothing, and proceed as if nothing had happened and hope for the best. I would hope that most of us who have experienced the pain and symptoms of a food poisoning, would not take this approach.

Regardless of how you immediately act, I would recommend you still get on the phone or internet and contact your local Environmental Health Food Inspection Program and make a complaint. Believe it or not, one main function and responsibility of the local food inspection and enforcement agency is to respond to and address complaints received by the public. These local government enforcement agencies depend on you to be a second set of eyes and ears as to what is happening in your neighborhood. Most facilities are inspected perhaps on average, and at best, twice per year, and the inspector is only there for an hour or so at most. Therefore, you, being a regular or even occasional customer, may very likely see and experience things that the inspector will never see.

Leave your name and phone number so they can contact you with their findings after the inspection. (Most departments have a strict policy of maintaining complainants information confidential.) They may not observe what you observed but they will bring the complaint to the attention of the manager or owner and will be alert to it at future inspections.