Final answer:
To prevent foodborne diseases, it is essential to practice regular handwashing, store and rotate food properly, rinse fresh produce, and cook foods to an internal temperature of at least 74°C (165°F). Using a thermometer ensures foods reach this temperature to kill harmful bacteria. These safety precautions, along with avoiding poor hygiene, cross-contamination, and improper temperature control, can help maintain food safety from farm to table.
Step-by-step explanation:
Food safety from farm to table involves several important practices to prevent the spread of foodborne diseases. Regular handwashing before and after handling food is critical. It is important to wash hands before preparing food, after using the bathroom, after handling raw meat or fish, and before eating. Ensuring proper food storage involves rotating food in the pantry and checking expiration dates. Perishable items like meat and dairy should be refrigerated and consumed within their storage life. Rinsing fresh produce before consumption is another key step, including the outer parts that are not eaten, as cutting or peeling can introduce pathogens from the surface to the interior of the food.
When cooking, reaching the right internal temperature is crucial for killing bacteria. Foods should be heated to at least 74°C (165°F), and using a thermometer can confirm that food has reached this safe temperature. In addition, avoiding the three main ways food becomes contaminated—poor hygiene, cross-contamination, and inadequate temperature control—is imperative. At home, these principles should be applied to high-risk foods such as those handled by people and not cooked (e.g., sliced meats and sandwiches) and raw dairy products.