By Jack Authors
Although the last few years have seen huge advances in standards of food hygiene, there are still nearly 100,000 cases of food poisoning reported every year across the UK thats nearly 275 a day! Although many of these cases are characterised by typical symptoms like nausea, vomiting and diarrhoea, the most severe cases include organ failure and death especially in people who are already weak or vulnerable. To this extent, it is still highly important that households and businesses alike continue to work towards improving standards of food food hygiene, to ensure as few people come down with food poisoning as possible.
The most common cause of severe food poisoning is bacteria which, due to their tenacity and ability to multiply exceptionally quickly, always pose a health threat, no matter how high standards of food hygiene may appear. Just a single bacterium, for example, can multiply within a few hours into a colony capable of causing fatal food poisoning in children, the elderly, pregnant women or people who are already ill. Not all bacterial food poisoning is obvious within a few hours either; in some cases the bacteria continue to multiply inside the victims digestive system for days before illness occurs, at which point the food poisoning can be exceptionally serious.
Maintaining high standards of food hygiene is imperative if we are to avoid unnecessary deaths and illness in tens of thousands of people every year. It doesnt take radical changes to make a difference; merely ensuring all employees attend a food hygiene training course, for example, is not only a legal requirement for food businesses, but will also bolster business as the Safer Food, Better Business campaign is striving to make apparent. Within the home, some simple changes to the way we store, prepare and cook food will help keep friends and family safe especially those who are particularly vulnerable.
Remembering to store raw foods separately from cooked and prepared foods is essential to prevent cross contamination that can make food just as dangerous when cooked as when raw. Although the process of cooking, if done thoroughly and correctly, kills the bacteria present in raw food, these bacteria can easily be transferred back to the cooked food should raw food touch, or drip on, the cooked food. The same principle applies to kitchen utensils; knives and chopping boards, for example, must be washed or changed after being used with raw food, before being used for ready-to-eat food. In short, nothing used on raw foods should be used on cooked or prepared food, without first being thoroughly washed.
It should also go without saying that anybody who comes into contact with any food should remove all hand and arm jewellery and wash their hands before handling food and after handling raw food. Anti-bacterial soap is most effective in maintain standards of personal hygiene and it is essential that you wash under your nails, as this is where the majority of dirt on hands accumulates. Also remember not to dry your hands on dirty towels or dish-cloths, as this will defeat the point of washing them in the first place! People who are ill should not come into contact with food whatsoever.
When cooking food, care should be taken to ensure the food is cooked thoroughly and properly; all meat juices should run clear and there should be no pink meat inside pork or poultry. Food should always be piping the whole way through before being served and never re-heated more than once. Vulnerable people should not be given partly-cooked foods; runny eggs, for example, contain harmful salmonella bacteria that can be lethal!
By taking simple steps to further improve food hygiene, we can reduce the number of people who fall ill and die from food poisoning every year. Care in the home and provision of food hygiene training within food business is essential to help make food safer for everybody.
Highspeed Training provide a wide range of online courses, from food Food Hygiene Certificates to Health and Safety Certificates. All food handlers can satisfy their legal requirement by taking the food Food Hygiene Certificate e-learning course. The course gives learners a basic awareness of good hygiene and safety issues and meets food industry recommendations.
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Finding the One-Stop-Shop Provider for Aroma and Hygiene Products
By Romain dell
Managing your own business can be overwhelming at times. Besides the obvious duties of running the business effectively and ensuring the process is profitable, the many other small but necessary details cannot be ignored: What do you want the dcor to emulate? What retirement plan do you want to offer? Do you want to use scent branding? Which aroma or hygiene products are you going to use?
There are a multitude of restroom and washroom hygiene products, aerosol solutions, sanitizer dispensers, and industrial deodorizers available, but Air-Scent International is a one-stop provider for all industrial cleaning and hygiene products.
Air-Scent has been in existence for almost 70 years. In the mid-1940s Bob Surloff, founder of Surco Products, Inc., invented the first fan operated air freshener dispenser. Appropriately, he called the brand AIR-SCENT. Since then AIR-SCENT has been developing, manufacturing and distributing high quality professional air freshener dispensers and totally-effective 30 day refills.
Today, AIR-SCENT International is recognized as a world leader in the manufacture of air freshener and odor control products for every application. Making air fresheners, deodorizers and totally-effective odor control products is Air-Scents specialty.
Air-Scent Internationals air freshener dispensers, refills, drip systems and odor control specialties are the hospitality industrys dream for restroom air freshening, restroom hygiene and odor control service applications.
Air-Scent expertise also resides in scent marketing, or scent branding, products. Scent marketing is a marketing and advertising technique that directly appeals to the influence of scent and how different scents can appeal to various market segments.
Using smell to attract consumers is the essence of this sensory branding technique. Subliminal scent branding is the art of using scent to guide a persons actions. Instantly hungry when you walk into a candy store? Immediately relaxed when you walk into a lavender-wafted spa retreat? Chances are the establishment is using the air freshener dispenser system to deploy the scent branding technique. Thanks to todays technology advancements, fan and aroma dispensers can be wall-mounted, battery-operated, and complete with modular fan rotary movement.
Hygiene and cleaning products go hand-in-hand not only with odor control and aroma enhancement, but factor into pest control as well. Air-Scent International has just the right products to eradicate this pesty nuisance.
No restaurant, food establishment, or building manager wants little winged friends infiltrating our space. There are products available to zap out any unwanted pests.
Air-Scent Internationals electronic flying insect control traps are the products of choice for effective indoor fly control in food-handling, commercial, industrial and residential areas. The fundamentals of the flytraps are simple, yet highly effective, and there is always a fly trapping system to suit every need.
Air-Scent International can manage odor control, implement scent branding, and provide air freshener dispensers and refills for the everyday layman or hospitality manager.
Ever since you were a little kid, it has been engraved into your head to never run with scissors, hold the door open for your grandmother, dont cheat, and to always wash your hands. Its not the Middle Ages anymore, and hygiene and cleaning solutions are available at your fingertips with one click of the mouse or lift of a telephone.
How has the fragrance and air Restroom Hygiene industries been affected over the past few years? Are they on an upswing? Extraneous spending may be breaking even, but Alpha Aromatics fragrance products and Air-Scents Aerosol Solutions and odor control products will continually be there to supply their customers demand.
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