Check fruits and
vegetables for bruising and damage. Any cuts or holes are hot spots for
microbial growth.
Before preparing or
cooking fruits and vegetables, rinse the produce under cool running water,
being sure to remove dust, soil and bugs.
Pay particular attention
to spinach, salad greens, melons and any other produce that comes in contact
with the ground; these items require greater food safety vigilence.
Milk, cheese, juices and
ciders are required to have been pasteurized or treated prior to packaging.
Canned goods (with the exception of jams and jellies) must come from a
registered processing facility that has a license from local, state or federal
authorities. If you have any questions about a product, ask the vendor.
If you are unsure of food
ingredients or have allergy concerns, check the product packaging. All food should
be labeled with the common name of the item and both the name and address of
the producer.
Pay close attention to
ready-to-eat foods such as sandwiches, dips and other prepared samples. Ask the
vendor how long the samples have been sitting out and how the food was prepared
to ensure food safety.
Assess the sanitation and
food safety practices of the vendor by checking the environment. If the vendor
is located in the sun without shade, does not have a hand washing station or
fails to promote cleanliness, the products may be more at risk for containing
pathogens that may lead to foodborne illness.
No comments:
Post a Comment