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WWW.AGRM.ORGMARCHAPRIL 2016 53 H ow many times do we hear stories in the media about foodborne outbreaks salmonella staphylococcus cyclospora shigella or E. coli We might think that this will never happen at our establishment. The restau- rant chain Chipotle probably thought the same thing before their most recent outbreak. But by the time you read this there will likely be an- other story echoing Chipotles. The sad reality is that foodborne illness contin- ues to happen. Restaurant and food operation workers should be properly trained in sanitation and safe food handling as federally regulated and overseen by the city or county health department. This is the best measure of prevention and public health safety. Washing Is the Key Since humans are the main transporters of disease the most effective prevention is personal sanita- tionhand washing with soap and water as hot as tolerable for at least 20 seconds. This simple practice needs to be done at the beginning of every shift and throughout the day especially after taking out the trash touching a customers dirty dish or after meat handlingessentially every time a new task is begun. Wearing disposable gloves that get changed for each task will also help reduce the risk. The practice of washing dishes pots pans silverware and utensils is also critically important. More specifically rinsing and sanitizing are the next essential steps in the process to significantly reduce disease. Eliminating any of these steps immediately amplifies the possibility of illness. Produce also needs washing. It is often received contaminated to some degree so its essential to wash it all before working with it. For example several produce items such as cantaloupes are prone to carry salmonella. Leafy greens are prone to carry E. coli. If these items arent washed the bacteria will be transported especially once produce is cut into. It immediately contaminates the knife and everything the knife comes in contact with afterward. Finally every kitchen should have sanitation bottles at each station. Proper dilution ratios are crucial but equally important is the amount of time the sanitizer is left on a surface. To properly sanitize allow surfaces to air dry a minimum of 30 seconds so the chemical has time to do its job. Many workers spray it on and immediately wipe it off believing that their station is clean but all they did was push around contaminants. Good sanita- tion practices are one of the most important things we can do for the sake of safety and health for all. Lets go back to the basics Insist on proper cleanliness in our facilities and keep high standards for our employees per- sonal hygiene. FULL PLATE Brian Romano Preventing Foodborne Illness Proper cleanliness provides health and safety in your kitchen Brian is a certified executive chef who holds degrees in culinary arts and restaurant and hospitality management. He serves as culinary instructor for Flint Hill Technical College in Emporia Kansas. You can contact him at chefromano13 gmail.com.