Public Service Bulletin: Food-Borne Illness
Imagine there's been a drastic rise in food-borne illness in the city you live in. The public lacks the knowledge about proper food safety to prevent these problems, and they also do not know how to find accurate nutritional information to educate themselves about nutrition and health.
You have been given the task to create a public service bulletin that will be printed in the Sunday edition of the newspaper.
Please address the following:
- Identify some common safety issues related to food purchase, storage, and preparation.
- What illnesses or problems can these issues cause, how can they be prevented, and where can the readers look for more information?
- What criteria can the readers use to determino sources of credible nutritional information?
- Why is it important for the readers to use these criteria when looking for information on nutrition and health?
I need some ideas to get me started. Point form would be helpful. Thank you.© SolutionLibrary Inc. solutionlibary.com 9836dcf9d7 https://solutionlibrary.com/health-sciences/topics-in-health-and-wellness/public-service-bulletin-food-borne-illness-7fg8
...ginal package, wrap the package again with foil or plastic wrap that is recommended for the freezer.
o In general, high-acid canned food such as tomatoes, grapefruit, and pineapple can be stored on the shelf for 12 to 18 months. Low-acid canned food such as meat, poultry, fish, and most vegetables will keep 2 to 5 years ?if the can remains in good condition and has been stored in a cool, clean, and dry place. Discard cans that are dented, leaking, bulging, or rusted.
o Always wash hands with warm water and soap for 20 seconds before and after handling food.
o Don't cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash cutting board, utensils, and countertops with hot, soapy water.
o Cutting boards, utensils, and countertops can be sanitized by using a solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water.
o Marinate meat and poultry in a covered dish in the refrigerator.
o Refrigerator: The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices do not drip onto other food.
o Cold Water: For faster thawing, place food in a leak-proof plastic bag. Submerge in cold tap water. Change the water every 30 minutes. Cook immediately after thawing.
o Microwave: Cook meat and poultry immediately after microwave thawing.
o Beef, veal, and lamb steaks, roasts, and chops may be cooked to 145 °F.
o All cuts of pork, 160 °F.
o Ground beef, veal and lamb to 160 ...