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So today I had a half day of sitting around on my but listening to everything that can make you sicker than a dog and possible die. It was fun. I got paid, and even though I was only paid for 4 hours hey, at least I got paid.
This was my re-certification year for my Food Safe Manager's Certificate. Also known as, memorize the temps foods need to be cooked to and held at, and WASH YOUR HANDS! I just had to sit through a refresher course on this and didn't have to take the test at the end. In a way that's both good and bad. I don't have to exactly prove that I know what I know, but it does keep people coming back and making sure their knowledge is up to date with out making it so difficult to get done.
So, I get to learn all about Listeria, Salmonella, Norowalk virus, and a whole host of other disgusting things that make you shudder when you learn most of them come from the business end of people and other animals. Meanwhile, you get to have someone who knows when to slap the hands of naughty cooks when they don't wash their hands enough, or make the bad decision to placing raw meat on the same board that they're going to chop your salad on.
I hate to say it, but the likely hood that you've had food poisoning in your life is right up there with the likely hood that at this moment in time your breathing as you read this post. Though, most cooks do try their best to keep you from getting sick (those who don't really don't last long, they get canned), it happens. It can also happen when you take home food from the market, or store and decide to run that extra errand in what ever kind of weather that exposes your food to the element of your car.
It amazes me that we have been able to limit some of the damage that some of these bacteria, viruses, and toxins. Yet, something as simple as ground water that changes the very structural DNA of the plant can mess up the whole industry (eg. The spinach problem of several years ago).
I wont write all the yucky stuff here, but give you some links that you can go to if you really want to know what can end up in the food you eat.
General Symptoms and Where it Comes From:
http://www.webmd.com/food-recipes/food-poisoning/food-poisoning
https://health.google.com/health/ref/Food+poisoning
The Food Nazis of My State (yes, they are known world wide for their vigilance): http://www.health.state.mn.us/
The Cost Isn't Just Time: http://www.deseretnews.com/article/700014076/Utah-tab-for-food-borne-illness-nears-12-billion.html
The CDC Website That has Links to All the Biggies - http://www.cdc.gov/nczved/divisions/dfbmd/
This was my re-certification year for my Food Safe Manager's Certificate. Also known as, memorize the temps foods need to be cooked to and held at, and WASH YOUR HANDS! I just had to sit through a refresher course on this and didn't have to take the test at the end. In a way that's both good and bad. I don't have to exactly prove that I know what I know, but it does keep people coming back and making sure their knowledge is up to date with out making it so difficult to get done.
So, I get to learn all about Listeria, Salmonella, Norowalk virus, and a whole host of other disgusting things that make you shudder when you learn most of them come from the business end of people and other animals. Meanwhile, you get to have someone who knows when to slap the hands of naughty cooks when they don't wash their hands enough, or make the bad decision to placing raw meat on the same board that they're going to chop your salad on.
I hate to say it, but the likely hood that you've had food poisoning in your life is right up there with the likely hood that at this moment in time your breathing as you read this post. Though, most cooks do try their best to keep you from getting sick (those who don't really don't last long, they get canned), it happens. It can also happen when you take home food from the market, or store and decide to run that extra errand in what ever kind of weather that exposes your food to the element of your car.
It amazes me that we have been able to limit some of the damage that some of these bacteria, viruses, and toxins. Yet, something as simple as ground water that changes the very structural DNA of the plant can mess up the whole industry (eg. The spinach problem of several years ago).
I wont write all the yucky stuff here, but give you some links that you can go to if you really want to know what can end up in the food you eat.
General Symptoms and Where it Comes From:
http://www.webmd.com/food-recipes/food-poisoning/food-poisoning
https://health.google.com/health/ref/Food+poisoning
The Food Nazis of My State (yes, they are known world wide for their vigilance): http://www.health.state.mn.us/
The Cost Isn't Just Time: http://www.deseretnews.com/article/700014076/Utah-tab-for-food-borne-illness-nears-12-billion.html
The CDC Website That has Links to All the Biggies - http://www.cdc.gov/nczved/divisions/dfbmd/
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