why do restaurants reuse utensils or dishes Keeping Your Salads Safe from Bacteria that Cause Food Borne-Illness

In the warm months, the food will deteriorate quickly, so it is very important to handle all the food safely, including fresh produce such as fruit and vegetable salad, to prevent possible food --borne illness.As many foods take place outdoors in spring and summer (think of Memorial Day and barbecue in July 4), chances of food contamination tend to be greater, especially in places far away from home (E.G --There are few facilities for refrigeration and laundry in the local park.Here are useful tips from the Food and Drug Administration to reduce food riskDiseases caused by fresh produceBuy products in the store that are not scratched or damaged.If you buy fresh cutting products, be sure to refrigerate or wrap around with ice.At home, refrigerate the food immediately.After purchase, put the products that need to be refrigerated in time.Fresh produce such as bananas and potatoes do not need to be refrigerated.Fresh produce should be refrigerated within two hours of peeling or cutting.If more than two hours are placed at room temperature, the remaining cutting products should be discarded.Wash your hands frequently with hot soapy water before and after handling fresh produce or raw meat, poultry or seafood.Wash all fresh fruits and vegetables immediately with cool tap water before eating.Do not use soap or detergent.Scrub hard produce such as melon and cucumber with a clean produce brush.Cut off any areas of scratch or damage before eating.Clean the surface frequently.Chopping boards, dishes, utensils and countertops should be cleaned with hot soapy water and disinfected after contact with raw meat, poultry or seafood.Use a solution of 1 teaspoon of chlorine bleach after use to disinfect in 1 quart of dehydration.No cross-contamination.Use clean cutting boards and utensils when handling fresh produce.Fresh Produce uses a clean cutting board and a separate cutting board for raw meat, poultry and seafood.During the preparation of the food, wash the chopping boards, utensils or dishes that come into contact with raw meat, poultry or seafood.Do not eat ice in contact with raw materials.When transporting or storing perishable foods outdoors, use a cooler with ice cubes or ice bags, including fresh fruits and vegetables.• Wash pre-Wrap salad before use.Don't think you can eat it because the food is prepackaged!Even if you don't eat the peels of fruits or vegetables, such as melon, it's still important to wash them.When you cut fruit or vegetables, bacteria from the outer surface can be transferred to the inside.Before cleaning the leafy vegetables, discard the outer leaves of the leafy vegetables.Ensure that appropriate measures are taken in the care of food to prevent food risksborne illness.Hope you can enjoy a safe and interesting spring and summer.