Sanitation Practices

image of washing hands Bacteria are microscopic living organisms. They are everywhere - on your skin, in the air and on the things you touch. Many bacteria are harmless. Some foods and medicines are made with helpful or friendly bacteria that help keep you healthy. Most foodborne illnesses occur when harmful bacteria contaminate food. To contaminate is to make impure. Eating small amounts of bacteria usually will not make you sick, but some bacteria can be toxic even in small amounts. Bacteria can also multiply to harmful levels wherever there is food, moisture and warmth. Meats, poultry, fish, eggs, soy and milk products have protein, a nutrient ideal for growing bacteria.

Food can be contaminated by chemicals or poisons, such as cleaning solutions. Bits of glass or metal can also get into food. Here are some common food contaminants:

Explore each section in the tabs below to learn more.

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Viruses
Parasites
Fungi

Food Contaminants

Choose each tab above and learn more about common food contaminants.

Cartoon of a parasite cartoon of a virus drawing of a fungi

Viruses

Microorganisms that infect cells. They may come from polluted water or the fish caught there.

Parasites

Organisms that feed on living things. The trichina word can be transferred to humans through undercooked pork.

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Fungi

Organisms that spread through invisible spores. Some fungi produce poisons. Mold is a fungus.

Foodborne illness can cause flu-like symptoms, including diarrhea, nausea, abdominal pain, headache, muscle pain and fatigue. Most symptoms appear within four to forty-eight hours after eating contaminated food. If you suspect a foodborne illness, take these steps:

Rest and drink plenty of fluids. If symptoms get worse or last more than a day or two, call a doctor.
Wrap up the bad food as evidence. Label it "danger" and refrigerate it. For packaged food, save the can or package.
Report the illness to your local health department.

Food safety is supervised by federal government agencies such as the U.S. Food and Drug Administration and the U.S. Department of Agriculture. However, everyone has a duty to keep the food supply safe and follow sanitation practices when they use, care for and store food. By using proper sanitation, you can help keep harmful bacteria out of food and prevent foodborne illnesses. Sanitation is maintaining cleanliness.

Food safety and preparation requires good personal hygiene. Follow these proper hand washing tips:

	Proper Hand Washing
1	Wet your hands with warm or cold running water and apply soap.
2	Rub your hands together to make a lather and scrub them well. Be sure to scrub the backs of your hands, between your fingers and under your nails.
3	Continue rubbing hands for at least 20 seconds - if you need a timer, hum "Happy Birthday" from the beginning to end - twice.
4	Rinse your hands well under running water.
5	Use a paper towel to turn off the faucet.
6	Dry your hands using a clean towel or air dry.

Hands should be washed:

After handling garbage and laundry
After using the toilet
After using the phone or computer or touching animals
After coughing, sneezing, blowing your nose, touching your skin or a sore
After touching raw food, including meat, fish and eggs
After cleaning appliances and dishes
Before preparing food or setting the table
Between handling different kinds of food

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