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Food poisoning, or foodborne illness, occurs when someone consumes food that has been contaminated with toxins, viruses, or bacteria. For some people, food poisoning can cause mild symptoms that are barely noticeable, while others may become severely ill and require medical intervention.
To avoid food poisoning, the FDA has recommended eight different tips when cleaning fruits and vegetables. Jump to this section now.
Interested in learning more about food poisoning first? Find the topic below that interests you the most:
Certain individuals may be more prone to food poisoning, so it's important to be aware of this as your customers and staff may fall into these categories.
Here's a few individuals especially at-risk for food poisoning:
Now that you're aware of at-risk individuals, it's important to understand which food items can affect these groups. Although many people associate food poisoning with certain food items such as meat or cheese, foodborne illness is often the result of vegetables and leafy greens.
Studies showed that certain leafy greens, especially those prepared raw, can become contaminated with bacteria and have led to a significant portion of food poisoning outbreaks in the U.S. It is important that you educate yourself and your staff how to reduce risks within your establishment, such as sources of harmful bacteria like Listeria, E. coli, Salmonella, and ultimately food poisoning.
This contamination can occur throughout the stages of the supply chain. Dirty equipment, unhygienic practices during transportation, or even uncleaned store shelves are a few culprits. This means that vegetables and fruits should be continuously washed and kept clean before being served. We recommend storing produce in these spacious refrigerators. They're a clean, safe place to keep your fruits and vegetables, and you can make sure they're kept at regulated temperatures.
With safety concerns at an all-time high, having safe food preparation practices in your establishment is key to minimizing risk.
As someone who owns or runs a restaurant or food establishment of any type, keeping your guests safe should be a top priority. Guests who eat at your establishment trust you to prepare food safely. If they get sick eating food prepared by you, you could get a reputation for being an unsafe foodservice provider.
Read below to see the eight different FDA recommended steps you can take to ensure produce has been properly washed.
Establishing good habits in your kitchen or foodservice establishment is essential to keeping your guests safe. Whether you have increased fears due to the COVID-19 pandemic or you would like to reduce germs that could cause food poisoning in your kitchen, an effective place to start is with food preparation.
In addition to knowing how to properly clean fruits and vegetables, you should ensure your establishment is staffed with the proper knives, cutting boards, and other tools for food preparation. You should also have the right type of food storage and labels to indicate the produce which has been pre-washed to avoid washing anything a second time.
If you serve vegetables and fruits in your facility or have a salad bar, there are a few steps you can take to ensure produce is properly cleaned:
A few major types of cooking equipment which may be essential to your business include:
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