To prevent food adulteration, any poisonous or dangerous substances must be prevented from contaminating foods or the containers in which food is stored. Adulterants include poisons, chemicals and the dangerous pathogen E. coli.Continue Reading
Food workers employ numerous safeguards to prevent food adulteration, such as testing samples of food prior to making it available for human consumption. Food must be inspected to ensure it does not contain any objectionable material, such as the stem left on the leaf of a plant or mold on a piece of fruit. The United States Food and Drug Administration has established limits for the foreign material that a food item can contain without violating the law. These limits are called action or tolerance levels.
Additionally, food adulteration includes "food fraud," which is passing off a food item as something else, such as serving horse meat instead of beef. U.S. laws impose harsh penalties for anyone found to have engaged in food fraud.Learn more about Food Storage
Although many organizations such as the NSF (formerly the National Sanitation Foundation) warn against re-using food storage containers, it is possible to sanitize them so that they’re safe to use. For instance, soaking containers in bleach water and then washing them either in the sink or dishwasher can disinfect them for re-use.Full Answer >
Some options for bulk flour storage include professional-style flour buckets, other airtight, food-grade storage containers, or large, heavy-duty resealable plastic bags designed for food storage. Large flour bins with wheels make it easy to move large quantities of flour from room to room or to push them under shelves. Before long-term storage, flour needs to be placed in a freezer for a minimum of 48 hours to kill insect eggs.Full Answer >
For safe food handling, keep fresh meat, fish and poultry in its store wrapping; leave dairy products in containers they came in; store vegetables and fruits separately; and keep leftovers in airtight containers. Always wash your hands before and after handling food.Full Answer >
Tips for packing food include washing hands and containers first, using insulated containers for hot foods and using cold packs to keep perishable items cool in storage. Food should not be left out of a refrigerator for more than four hours; after that, bacteria grows quickly. Fresh items must be washed first to remove dirt and reduce the chance of bacteria growth. Tight packing prevents food items from shifting and spilling in transit.Full Answer >