Question

Imagine you have to create a well balanced meal for yourself and three friends. How can you make sure that the food you serve them will not contain foodborne illnesses?

Answer 1

Answer:

The majority of foodborne illnesses are the result of bacteria and viruses. Thus, one needs to take precautions in order to protect the food from pathogens, which eventually would result in food illnesses in the individuals who consume them. Some of the points, which are needed to be taken care of are as follows:  

1. The raw foods like poultry and meat, eggs and unpasteurized milk are the prime sources that can get contaminated.  

2. The usage and consumption of fruits and vegetables that are washed by unclean water are also one of the potential sources of foodborne illnesses.  

3. The fruits juices can also get contaminated if the fruits used were contaminated with the pathogens.  

4. When the food item comes into contact with an individual who is ill, like suffering from conditions such as diarrhea or vomiting or is unhygienic as he or she did not wash his or her hands can also cause foodborne illnesses. Thus, both the food and the individual who serves the food should be clean and should maintain hygiene.  

Answer 2

Keep work areas clean; cook thoroughly. Wash hands, utensils and cutting boards in hot, soapy water before preparing food and after handling raw meat or poultry. Use a plastic cutting board instead of a wooden one. Bacteria can hide in grooves on wooden boards and multiply. Cook meat thoroughly, to at least 160° F. Red meat is done when it's brown or gray inside. Poultry juices run clear; fish flakes with a fork. Cook eggs thoroughly. Do not eat raw eggs, or cake batter and salad dressing containing raw egg. Serving Food and Handling Leftovers: Never leave food at room temperature over 2 hours. Promptly refrigerate food after meals, don't just let it sit out on the table or counter. Divide food into small containers for quick cooling in the refrigerator. Remove stuffing from poultry, or other meats, and refrigerate separately. For buffets, keep cold food on ice or use small serving dishes and replenish from the refrigerator. For hot foods, use a heating dish or re-heat small servings from the refrigerator and replenish the buffet.