FOOD PREPARATION, HANDLING CRITICAL TO SAFETY

Food. We love to eat it. We can't live without it.

Unfortunately it can also be deadly: Mishandling by human hands can cause hepatitis A or food poisoning.

The Cape Girardeau County Health Department said food preparation and handling is a serious matter. With summer holiday food preparations now in progress, Diane Gregory, environmental public health specialist, said safe food handling practices must be taught and used to prevent often fatal foodborne illnesses.

"Twenty-five percent of all foodborne illnesses are attributed to food handlers not washing their hands," she said.

Gregory said many illnesses can be prevented by simple food-handling techniques. In its effort to educate the public on food safety skills, the Cape Girardeau County Health Department offers classes each month on proper food preparation and handling.

"It is an opportunity to improve your food safety skills," said Gregory.

The main purpose of the class is to change personal habits of those who handle food, whether in a restaurant or at a summer, family gathering.

"Handwashing is a critical element in preventing the spread of bacteria from on person to another," said Gregory.

She said there are many reports of one person spreading hepatitis A to hundreds of restaurant patrons from simply using poor handwashing techniques or not washing their hands at all.

"We never think our personal hygiene is bad," she said.

During the food safety skills class instructors often use a product called Glow Germ, which detects unwashed areas on the hands.

The Glow Germ is used in the washing of hands. A glowing residue is seen on unwashed areas when the hands are placed under a black light. Gregory said some restaurants now require handwashing tests for employees.

Improper food temperatures and improper storage of foods can also cause foodborne diseases. Keeping food at improper temperatures can lead to the production of harmful bacteria.

"Once cooked food temperatures drop below 140 degrees F. the food needs to be refrigerated," said Gregory. "Cold foods should be maintained at 45 degrees F. or cooler."

The result of holding foods at inappropriate temperatures can result in the multiplying of harmful bacteria.

Proper food storage can eliminate the possibility of cross contamination among stored foods. Gregory said raw vegetables, ice, and other foods should be stored away from raw meats.

The health department offers food safety skills classes the first Tuesday of every month. A fee and registration is required.