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Food & Beverage News Releases

The Food Safety Authority Shut Down 12 Food Businesses On Monday

 

 

 


(Food-Beverage-News.Com, October 13, 2014 ) Novi , Mi -- The Food Safety Authority of Ireland is cracking down of food safety in the country. On Monday, October 6, 2014, 12 Ireland food businesses were served with closure orders for not meeting health and safety standards. These prohibition orders were served because the businesses had improper procedures of either handling, processing, disposal, manufacturing, food storage, distribution, or selling of food which could lead to serious health risks for the public.

However, foodborne illness from improper food storage does not only occur in the public eye. Even within the home, improper food storage and handling can lead to possibly deadly disease, such as norovirus. By following guidelines for proper Food Storage, the health and well-being of everyone can be insured.

1. Consume fruits and vegetables in a timely matter. There are several factors that can affect how long fruits and vegetables can be stored, including how they are stored, the temperature at which they are stored, and how they were handled at the store before your purchase. To ensure freshness, freeze or consume fruits and vegetables within a few days or weeks after purchasing.

2. Always wash hands for at least 30 seconds before and after handing foods. Washing your hands is important, especially when preparing food. It is critical to wash hands before preparing foods, and after handing raw meats, poultry, or seafood.

3. Understand Grocery Store Labels. Different stores do not always date their products the same way. If there is a "sell by" label, it means it is the last day the store can sell the product. The "best if used by" label is not an expiration date at all, but the date that should be followed for best quality and flavor. The "use by" date is an expiration date, and should be followed.

4. Choose appropriate food storage containers. Food storage containers are labeled with numbers. When purchasing storage containers, look for the number 2, 4, or 5. These are designed to be used with food.

5. Ensure food storage containers are not damaged. A damaged food storage container can let bacteria and air in. This shortens the life of food, and makes it more risky to eat.

6. Store food at the proper temperature. Food must be kept hot, or kept cold. Frozen foods should be stored at below 0 degrees Fahrenheit, refrigerated foods at below 41 degrees, and hot foods at above 140 degrees.


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