Restaurant Safety Training

You might think in this day and age with so many precautions out there in the restaurant food safety business that workers have their bases covered. However, clinical research shows a large amount of people die from these foodborne illnesses.
The main issue today with foodborne illnesses has to do with three particular causes that have been an issue for quite some time:
Poor hygiene - people don't wash their hands enough. Some even don't wash their hands after using the bathroom, which can be a main source of transferring microorganisms from hands to food. Keeping hair up and out of food that is being handled is another problem. And finally, coughing and sneezing in the kitchen is a hygiene issue, with people not covering their noses.
Improper holding temperatures - restaurant workers might let a pot of soup sit on a burner that is not set high enough, allowing foodborne organisms and bacteria to develop. Or they might not understand the risks of letting chicken or sour cream sit on the counter for too long.
Improper cooling procedures - many restaurant workers don't understand the necessity for keeping things cold as well as for the time needed for cooling certain types of foods.
How Foodborne Hazards are detected
Many foodborne hazards such as microorganisms and chemical contaminants cannot be detected without highly qualified food clinicians. Obtaining specialized High Performance Liquid Chromatography (HPLC) training can provide very useful techniques for detecting foodborne hazards before they reach the public. Anyone interested in clinical research with foodborne illnesses, as well as other industries, should look into HPLC training and certification.
Understand how food safety works.
Many retail and processing industries are challenged by a large number of employee populations with a high turnover rate. Many systems are non-uniform in terms of food safety training and certification. And new risks are introduced with changes in practices all over the gamut of food sources, production and service.
And along with the handling, preparation, storage, delivery and other factors that determine the safety of our food, topics covered by extensive clinical research, it's important to understand how social aspects affect food safety as well.
An increasing number of people prefer to purchase their food at convenience stores, supermarkets and restaurants. Fewer people actually prepare their own food, which gives them much less control over the health quality of the foods they purchase and consume.
Most restaurants require food safety certifications of some sort to ensure their customers don't get sick. There's no time like the present to make a food safety course a top priority since the restaurant business is booming. More and more people are eating out, and since the top contributing factor of foodborne illness is directly from restaurant worker behavior and knowledge, classes in food safety need to be held on a regular basis.
Visit Academy of Applied Pharmaceutical Sciences (AAPS) Inc. for more information on HPLC training.
Patrick Quinn is a Copywriter at Higher Education Marketing, a leading web marketing firm specializing in Google Analytics, Education Lead Generation, Search Engine Optimization (SEO), Social Media Marketing, and Pay Per Click Marketing, among other web marketing services and tools.

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