So, you’re expanding operations and upgrading equipment. Maybe it’s time for a new packaging machine, or maybe a new grinder, splitting saw, etc.
With an estimated nine to 15 percent of foodborne illnesses occurring because of food eaten at home, it is important to identify risky food handling practices of consumers. Reports indicate foodborne disease outbreaks are often caused by cross-contamination from raw meat products, bare-hand contact with food and poorly cleaned equipment and utensils. Investigations of foodborne illnesses are retrospective and most of the research on consumer food handling practices is based on self-reported information. Our study used video recording, in tandem with microbiological testing, to get a bird’s-eye view of how food is really prepared in the kitchen.