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Food Sanitation

In the prevention of bacterial food poisoning, emphasis must be placed on proper temperature control. Food should not be left in warm parties, a few germs can multiply to millions by the next morning. Foods not eaten immediately should be kept in cold storage to prevent bacterial multiplication and toxin production. “Cook and eat the same day”, is the golden rule. When foods are held between 10°C (50°F) and 49°C (120°F ), they are in the danger zone for bacterial growth. Cold is bacteriostatic at a temperature below 4°C (40°F) and refrigeration temperature should not exceed this level.

Food samples must be obtained from the food establishments periodically and subjected to laboratory analysis if they are unsatisfactory. Continuing surveillance is necessary to avoid outbreaks of food–born diseases.