Food, prepared incorrectly, can make us sick or even worse.  Food related illnesses are on the rise, but many can be prevented.  The preparation and cooking of food have changed dramatically over the last 100 years.  We have learned to never leave frozen  meat on a kitchen counter at room temperature to thaw.  Scientific research has shown that improper food handling, preparation, storage, and even bad personal hygiene can and will result in food poisoning or foodborne illness. Foodborne illnesses are commonly caused by bacteria and viruses and are defined as any illness that results from eating contaminated food.  Symptoms of food-borne illness can include an upset stomach, abdominal cramps, nausea and vomiting, diarrhea, fever, and dehydration.  Symptoms can be mild, but sometimes severe enough requiring a hospital stay.

This 16-page booklet (sold in packages of 10) is an excellent resource to complement our training course, and addresses the following areas:

• Health Codes
• Hand Washing and Personal Hygiene
• The Steps to Handle Food Safely
• Other Safety Rules When Handling and Preparing Food
• Conclusion