Salmonella and Food Managers Safety Certification
Salmonella food poisoning facts. Salmonella bacteria live in the intestinal tract of humans and animals and are excreted in feces. Salmonella infection occurs from consumption of raw meats and eggs, contaminated dairy foods such as unpasteurized (raw) milk, or fruits and vegetables contaminated by food handlers.
You usually get salmonella by eating contaminated food. Salmonella bacteria live in the gut of many farm animals and can affect meat, eggs, poultry and milk. Other foods like green vegetables, fruit and shellfish can become contaminated through contact with manure in the soil or sewage in the water.
Salmonella is usually transmitted to humans by eating foods contaminated with animal feces. Salmonella present on raw meat and poultry could survive if the product is not cooked to a safe minimum internal temperature, as measured with a food thermometer.
Signs and symptoms of salmonella infection generally last two to seven days. Diarrhea may last up to 10 days, although it may take several months before bowels return to normal.
The best way to avoid salmonella is to avoid eating high-risk foods, including raw or lightly cooked eggs, undercooked ground beef or poultry, and unpasteurized milk.
Keep food properly refrigerated before cooking.
Clean hands with soap and warm water before handling food.
Separate cooked foods from ready-to-eat foods.
It is crucial that any Food Manager or Supervisor take the required Food Managers Exam. Westchester Food Safety serves the tri-state area. Come to us or we’li come to you.
Understanding about food safety is critical, developing strategies and learning skill sets to keep your food safe is an extreme importance in the tri-state, your local Health department requires that your safety measures and procedures are in place.
Westchester Food Safety certifies NY, CT and NJ.