30 Microbial Safety of Food and Food Products 701handling of food in the FightBac program are sum-
marized in Table 30.5. Further information on this
program can be found in the FightBac website
(www.fightbac.org). Implementation of these safe
food-handling procedures by consumers can prevent
the occurrence of foodborne illness.
FUTURE PERSPECTIVES ON
FOOD SAFETY
Foodborne disease is preventable, provided control
measures to prevent contamination of the food sup-
ply are implemented at various stages of the food
chain, from the farm to the point of consumption.
On-farm food safety programs include control meas-
ures for preventing contamination of plants, animals,
and plant and animal products that are produced for
human consumption. Implementation of effective
environmental sanitation, good manufacturing prac-
tices (GMPs) and hazard analysis critical control
points (HACCP) programs are key control measures
for microbial, chemical, and physical hazards, not
only at the farm level, but also during food process-
ing, transportation, storage, and final preparation of
foods prior to consumption. Furthermore, education
and training of producers, processors, retailers, res-
taurant personnel, and consumers are important in
the implementation of control measures to ensure
the safety of foods consumed. Also, adequate in-
spection of food processing facilities and operations
is very important to ensure that sanitation, GMP and
HACCP protocols are being followed on a consis-
tent basis. In order to implement a HACCP program
successfully, the management of food operations
must be committed to the program, by being aware
of the benefits the program offers, and be prepared
to invest time and money into the program. The use
of microbiological testing as a verification tool for
food safety programs including HACCP is impor-
tant in providing evidence that indeed the control
measures in place are effective. Finished product
testing alone must not be relied on as means of
ensuring food safety. The application of rapid meth-
ods for microbiological tests provides a useful tool
for ensuring production of a safe food product at
various points in the HACCP implementation. Mic-
robiological tests can be performed for (1) the raw
materials required for processing, (2) monitoringTable 30.5.Four Simple Steps for Consumers to Ensure Food Safety (FightBac!TM)Clean: Wash hands and surfaces often- Wash your cutting boards, dishes, utensils, and counter tops with hot soapy water after preparing each
food item and before you go onto the next food - Use plastic or other nonporous cutting boards
- Consider using paper towels to clean up kitchen surfaces
Separate: Don’t cross-contaminate- This is especially true when handling raw meat, poultry, and seafood
- Never place cooked food on a plate that previously held raw meat, poultry, or seafood
Cook: Cook to proper temperatures- Use a clean thermometer that measures the internal temperatures of cooked foods to make sure meat,
poultry, casseroles, and other foods are cooked all the way through - Cook roasts and steaks to at least 145°F. Whole poultry should be cooked to 180°F for doneness
- Cook ground beef, where bacteria can spread during processing, to at least 160°F
- Don’t use recipes in which eggs remain raw or only partially cooked
Chill: Refrigerate promptly- Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours or sooner
- Never defrost at room temperatures. Thaw food in the refrigerator, under cold running water, or in the
microwave. Marine foods in the refrigerator - Divide large amounts of leftovers into small, shallow containers for quick cooling in the refrigerator
Source:FightBac!, Partnership for Food Safety Education. Available at http://www.fightbac.org.