I often find it interesting that modern day liberals 除甲醛植物 say that they are in fact responsible for the cleaner air and water and the rules and regulations of the EPA. The Democrats and modern day Liberals take credit for Clean Air and Water and say that the Republicans are the polluters. Well our Online Think Tank discussed this the other day and looked up some history in the matter.
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The modern day liberal seems to be taking credit for the EPA’s Federal Clean Water Act here and that is a little unnerving because if you will recall the Nixon Administration was indeed the one who helped this through. Indeed, if we look at the oil drilling off Santa Barbara at the time, we see that a news article showed an oil spill and birds, which died. Actually there were only something like 20 birds which died not the 180 in the first media story or the embellished 1800 later on.
Further the Federal Clean Water Act of 1972 was for strip mining, industrial pollution and had to do with some of the problems in TN in the river valley there, and lets not forget who owned a huge interest in some heavy industrial mining operations there polluting the water; the Gore Family. Maybe this is why Al Gore is serious about the environment now, he has seen the damage caused in his lifetime.
Sometimes one has to really dive into the truth and look at all the facts before merely accepting what they see or hear on TV or the mass media or liberal skew. It is time that all Americans became better informed to see through all this debris and purported news.
I certainly hope this article is of interest and that is has propelled thought. The goal is simple; to help you in your quest to be the best in 2007. I thank you for reading my many articles on diverse subjects, which interest you.
Since harmful bacteria can be present anywhere so an important food safety criterion is cleaning and sanitizing in the food preparation areas. To reduce the risk of contaminated food handlers must adopt best practices when cleaning surfaces, equipment, hands, and foods.
Cleaning checks
During food, preparation contaminants can easily be transferred between food handlers, equipment, foods and surfaces. Therefore, to prevent cross-contamination and reduce the risk of foodborne illnesses, food handlers must ensure proper cleaning and sanitizing of hands, surfaces, utensils, equipment, etc. that come in direct contact with food. Some tips that can prevent cross-contamination are outlined below
· The first step in food safety is good hand hygiene or proper and thorough washing of hands with soap and warm water on entering food preparation areas
· Food handlers must make sure they lather their palms, fingernails, and back of the hands before washing dry them on a disposable towel.
· When using single-use sterile disposable gloves, food handlers must ensure that they change gloves when handling different types of foods like raw meats and vegetables
· One of the food safety risks comes from humans and so food handlers must avoid touching body parts like nose, eyes, mouth, hair or any part of the body when preparing foods
Sanitisation
Another food safety risk comes from improper sanitization. Sanitising is done with the help of heating or chemicals.
· Chemicals used for sanitizing can remain on the surfaces or equipment and so only safe and recommended chemical cleaners must be used.
· Food handlers must always have a chart before them to make sure they are diluting the chemicals in the correct levels so they are neither overused nor underused.
· According to best practices surfaces and equipment in commercially run food preparation areas must be sanitized after every use.
· Equipment is considered to be sanitized when it is washed in water that reaches a heat level of at least 770C.
· To ensure proper sanitization the equipment must first be cleaned properly before it is sanitized either in the dishwasher or in a sink with hot water.
Washing Foods
Fruits and vegetables are often treated with toxic pesticides and the foods have also been handled by numerous individuals before they reach the kitchen. Therefore, they must be washed thoroughly in running water especially if they are being used raw. Washing raw meats must be done in such a way that it does not contaminate other surfaces. Food must be washed before use, in clean and sanitized equipment. If the food is washed in a sink then the sink must be cleaned properly before using it to wash foods.
While washing foods leads to food safety it is also important to understand that
· Damaged portions of the foods must be cut away before washing
· Soap, bleach or commercial washes must never be used on foods
· Root vegetables and ground fruits like melons and cucumber must be gently scrubbed to brush away dirt
· Always use vegetables after drying them on a clean towel