Cesco, “Watch out for food poisoning even in the fall… Regular hygiene education and management

photo credit = cesco

While news of group food poisoning has spread recently, Cesco has introduced ways to prevent food accidents.

Cesco (CEO Chan-hyeok Jeon, CEO), a comprehensive environmental sanitation company that provides food hygiene diagnosis and food safety education, said, “Food poisoning accidents happen not only in the summer, where bacteria’ n thrive due to high temperature and humidity, but also in the cold spring and autumn.” Food safety standards must be maintained through education and hygiene management.”

According to the cost of social and economic loss in Korea due to food poisoning, published by the Ministry of Food and Drug Safety in June, it amounted to 1.85 trillion won a year. Individuals took time off work due to hospitalization, resulting in lost productivity and hospital treatment costs, while companies suffered losses due to product recalls, damages, and a decline in brand value.

Food poisoning is a disease that causes stomach pain, vomiting, diarrhea and fever by ingesting toxins produced by microorganisms along with food and then infecting the digestive system. The causes are varied, including pathogenic E. coli, norovirus, staphylococcus, and chemicals. When Salmonella is the cause, symptoms such as nerve paralysis, muscle convulsions, and impaired consciousness may appear.

Pathogenic Escherichia coli is present in the large intestine of animals, and livestock excrement is discharged during the rainy season, and sometimes it contaminates vegetables. Food poisoning can occur when meat is not heated sufficiently or when contaminated vegetables are not washed sufficiently. If you wash vegetables and leave them at room temperature without refrigeration, be careful as the number of bacteria increases.

Norovirus food poisoning often occurs in children’s catering facilities. It can be spread through raw oysters and contaminated ground water, and the faeces and vomit of infected patients. Strict hygiene practices such as hand washing and food washing are required. Salmonella is easily transmitted from eggs, chicken, ice cream and mayonnaise.

How to prevent food poisoning? Sesco’s Center for Food Safety said, “Making cross-contamination control a habit.” “Environmental hygiene control, food storage and use control, cooking processes and finished product control, and personal hygiene control should be carried out comprehensively.”

Firstly, environmental hygiene management. Restaurant knives and cutting boards are provided for each ingredient, not just one or two. Dispense for vegetables, meat, fish, finished products, and processed products, and use all knives and cutting boards. If it’s difficult to stock all of them, make sure you wash and disinfect them every time you change ingredients. Another option is to spray and wipe with Cesco’s Cesco grain fermented disinfectant. Wooden cutting boards are not recommended.
Even if a restaurant does not have disinfection facilities or does not operate properly, it can become a risk factor for food poisoning. Check if the UV light is broken and needs repair. If the situation is unfavorable, disinfect cooking utensils, etc. with boiling water. Clean the inside and outside frequently using a cleaning agent and disinfectant according to the intended purpose.

Second, food storage and consumption control. The Sesco Food Safety Center introduces the ‘four principles of food storage’, including temperature control, separation/sealing, cleanliness, and quality control/expiration. Keep eggs and washed vegetables at an appropriate storage temperature, such as storage below 7℃. It is also important to regularly check the actual refrigeration temperature. In the summer, the refrigerator door is often opened and closed, so the cold air is not maintained as much as the set temperature, which can lead to accidents.
To prevent cross-contamination, each ingredient should be stored separately in an airtight container. Refrigerator and ice warehouses are cleaned at least once a week, and the items that come into the refrigerator are used first. Do not refreeze food that has thawed.

Third, the cooking process and finished product management. Store at an appropriate temperature to prevent damage to semi-cooked or finished products. In addition, they are stored separately so that they do not come into contact with the ingredients before cooking to avoid cross contamination. Adhere to sales times.

Fourth, manage personal hygiene. Employee training in food handling establishments cannot be overemphasized.

The Sesco Food Safety Center said, “During diagnosis and on-site hygiene training, there are many cases of opening and closing refrigerators, using cooking utensils, and touching finished products without washing or sanitizing hands that have touched eggs or meat. ” The risk of accidents is high, so control is needed,” he said. Wash your hands thoroughly before working.

Sesco is a HACCP (HACCP and Food Safety Control Certification Standard) and hygiene education and training organization designated by the Ministry of Food Safety and Drugs. You can receive online education such as food hygiene management for food manufacturing workers at the ‘Cesco Academy’ website on the Internet. In the Sesco simulation center or the multimedia lecture room, tailored training for on-the-job training is also available. In the Sesco Gwyn service, food safety experts visit restaurants and food factories directly to provide diagnosis and education.

The Sesco Food Safety Center said, “After a food accident, not only the government’s disposal, but also compensation for damage to customers and malicious rumors will follow.

By Kang Dong-hyun, staff reporter [email protected]

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