Sep 18 2024 1 mins 5
From Washington State University Extension, this is Food Safety in a Minute.
Consumers often think foreign objects in food originate from processors. That isn’t always true. Consider easily chipped, breakable items in your kitchen made of glass or plastic: Glass measuring cups, containers, baking dishes, and thermometers. Accidentally chipping them during food preparation and storage may lead to unintentional, foreign objects in your food.
Ingested slivers of glass and plastic may cause serious damage to your gastrointestinal tract. This week, do a visual scan of glass and plastic items in your kitchen. Pay special attention to the edges of glass measuring cups and snap down covers on plastic and glass storage containers. Replace chipped items. Frequently examine items in your kitchen that may break or chip during storage and preparation to stay safe.
This is Food Safety in a Minute from Washington State University Extension. I’m Susie Craig.
Resources:
Schweihofer, Jeannine. Michigan State University. Biological, Chemical and Physical Hazards Assessed with HACCP https://www.canr.msu.edu/news/biological_chemical_and_physical_hazards_assessed_with_haccp
Shakila Banu. Journal of Food: Microbiology, Safety, and Hygiene. Understanding Food Hazards and How to Prevent Them. https://www.longdom.org/open-access/understanding-food-hazards-and-how-to-prevent-them-100170.html
Click here to take a quick survey: https://bit.ly/2E3hR5Q
Consumers often think foreign objects in food originate from processors. That isn’t always true. Consider easily chipped, breakable items in your kitchen made of glass or plastic: Glass measuring cups, containers, baking dishes, and thermometers. Accidentally chipping them during food preparation and storage may lead to unintentional, foreign objects in your food.
Ingested slivers of glass and plastic may cause serious damage to your gastrointestinal tract. This week, do a visual scan of glass and plastic items in your kitchen. Pay special attention to the edges of glass measuring cups and snap down covers on plastic and glass storage containers. Replace chipped items. Frequently examine items in your kitchen that may break or chip during storage and preparation to stay safe.
This is Food Safety in a Minute from Washington State University Extension. I’m Susie Craig.
Resources:
Schweihofer, Jeannine. Michigan State University. Biological, Chemical and Physical Hazards Assessed with HACCP https://www.canr.msu.edu/news/biological_chemical_and_physical_hazards_assessed_with_haccp
Shakila Banu. Journal of Food: Microbiology, Safety, and Hygiene. Understanding Food Hazards and How to Prevent Them. https://www.longdom.org/open-access/understanding-food-hazards-and-how-to-prevent-them-100170.html
Click here to take a quick survey: https://bit.ly/2E3hR5Q
