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Bookmark or Share- Food Safety Basics | Food Safety and Inspection ServiceWhile the United States has one of the safest food supplies in the world, preventing foodborne illness remains a major public health challenge. Preventing foodborne illness by washing your hands is one four easy steps: Clean, Separate, Cook and Chill. Safe steps in food handling, cooking, and storage are essential in preventing foodborne illness.
- Food safety - World Health Organization (WHO)Key facts. Food safety, nutrition and food security are inextricably linked. An estimated 600 million – almost 1 in 10 people in the world – fall ill after eating contaminated food and 420 000 die every year. US$ 110 billion is lost each year in productivity and medical expenses resulting from unsafe food in low- and middle-income countries.
- Home | Food Safety and Inspection ServicePHVs help oversee the effectiveness of farm-to-table food safety systems. FSIS scientists protect the public by providing microbiological, pathological, chemical and other scientific analyses of meat, poultry, and egg products. FSIS Administrative Positions include roles ranging from human resources to purchasing.
- Promoting safe food handling - World Health Organization (WHO)These are “Five keys to safer food”, which were developed to educate safe food handling behaviours to all consumers and food handlers. Each year, 1 in 10 people get ill by eating unsafe food. While food safety is a shared responsibility, individual consumers and food handlers play a huge role in preventing foodborne diseases.
- Keep Food Safe! Food Safety Basics - Food Safety and Inspection ServiceFood Safety Basics. Safe steps in food handling, cooking, and storage are essential in preventing foodborne illness. You can't see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four guidelines to keep food safe: Clean— Wash hands and surfaces often. Separate— Don't cross-contaminate.
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