The US Centers for Disease Control and Prevention estimate that there are 76 million cases of food borne diseases such as E. coli and salmonella each year in the U.S. Food borne illnesses can sometimes be quite serious. For example, Hepatitis A can be caused by mollusks (oysters, clams, mussels, scallops, and cockles) whose beds were polluted by untreated sewage. Raw shellfish are especially potent carriers, although cooked mollusks can also carry the virus. Furthermore, salmonellosis, the illness caused by the Salmonella bacterium, is estimated to cost $2.65 billion
It is essential to note that 70 percent of food borne illnesses result from eating meals prepared outside of the home. Therefore, when it comes to handling food, food safety is essential and it is important to consider food safety tips and adhere to proper food and sanitation standards. In the restaurant industry, a food handling certificate or food and hygiene course for employees can help to ensure high restaurant food safety standards and ensure safety when handling food.
A food handling certificate course helps employees to better understand food safety. One of the most important food safety tips is to always wash your hands prior to handling food, as the things we touch everyday are often loaded with bacteria. In addition, one of the most important food safety tips is to always refrigerate perishable food. However, it is important to note that when perishable food is refrigerated, bacterial growth slows down dramatically, but it does not stop. Overall, proper safety and sanitation in the kitchen is absolutely essential; a food handling certificate or food safety course for employees can be highly beneficial.