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Canned food effectively creates a barrier between the food and outside contaminants. Cans also help to preserve foods by limiting the amount of air and oxidation directly on the food. Alternately cans that are old and/or damaged can produce dangerous bacteria growth such as Botulism.
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Canned food is any kind of food that is in a store bought can.
Practically any food can be canned by one method or another. With some foods, it works much better than with others, though. Most fruits, many vegetables, especially corn, bea…ns, beets and carrots can fairly successfully. Some vegetables can be canned successfully from a safety point of view, but are abominable to eat: asparagus and spinach for example. Processed meats can be successfully canned. But all things considered, it seems to work best with fruits and fruit products (juices, pie fillings).
Handling the food and knowing the food are as different as black and white you may know where it comes from and who owned it what it was fed and yadda yadda yadda. but the mas…tery in all cooking is knowing how to handle it, the FDA and states have different regulations to these matters such as raw chicken maybe left out in some states as long as it is used within 15 mins, and in other states it better be in its own container in a fridge hovering around 40 degrees or you could get fine. just go to any search and type in what are the food regulations in what ever state and you can get them for free in a PDF Back to your question yes it can effect others health safety by leaving something out for to long or the biggiest mistake is cross contamination. this means by using one utensil for one thing such as chicken then using it on veggies. There is natural bacteria on alot of foods and with time and heat it can progress into dangerous levels that can make people ill.
The answer to your question is too complex to enter within this website. The National Center for Home Food Processing and Preservation (NCHFP) has a website that provides an …excellent forum for information on curing, smoking, fermenting, freezing, canning, and dehydration. They were established with funding from the Cooperative State Research, Education and Extension Service (CSREES-USDA) in 2000 as a multi-institutional effort with The University of Georgia and Alabama A&M University as the primary institutions. Expert scientists in home food preservation from industry and eight other U.S. universities comprised an advisory committee for the Center. Refer to this website for the answer to your question.
As a Food Manager, you are responsible for everything in your job and that includes the safety of your customers and guiding your subordonates to proper food handling. Get…ting a certification (e.g. ANSI certified Food Manager Certification) by taking the training and passing the exam gives you the proper knowledge to prevent foodborne illnesses and help your company/restaurant still be on business.
Beans and spam and stuff like that... Many many foods are canned, as it is a method to preserve and ship a food. Everything from fruits (ex: canned peaches) and vegetables (…canned tomatoes), to meats (canned ham) and seafood (canned tuna fish); even dairy (canned milk).
Food Managers are responsible in the food that's being consumed by the customers in your restaurant. As a foodservice manager, protecting customers by serving sa…fe food is your highest priority. ~360training.com Why Food Managers Need ANSI Certification White Paper
Food Safety and Hygiene Certification is important not only for employees but also for managers. This certification course teaches managers the basics of proper food preparati…on, including precautions to be taken around cooking and cleaning chemicals, proper cooking and storage temperatures, and safe handling practices that reduce the probability of food infections, spoilage and contamination. This certification will also help increase customer confidence in your operation.
Have you tried a supermarket next to you. That would be a good idea.
It is affective for preserving food for a long time.
Proper knowledge of food safety helps food managers do their job well and helps the restaurant (or other establishments) that you work on be on business. Food Safety is a huge… part of your responsibility as a food manager so taking a training and passing the exam and getting a certificate will definitely give you an edge in your job. "In looking at the data, it is quite clear that having a certified food protection manager on the job makes a difference. Some states and localities require certified food protection managers already, and many in the retail industry employ them voluntarily as a matter of good practice. We think it should become common practice." -FDA Deputy Commissioner for Foods Michael R. Taylor ~360training.com Why Food Managers Need ANSI Certification White Paper
Foods are canned to preserve them for later use.
Food safety is really essential especially in the case of young people because they are at the highest possibility of becoming ill by the unsafe eating habits. they can be…come prone to more digestion related problems.Therefore they should be made aware about it.
Food safety , if not properly taken care for, it might harm the young infants because they have the highest possibility of becoming seriously ill. They usually don't know …about it. Therefore they should be made aware about it.
People of any age can be negatively affected by improper handlingor storage of foods, especially pre-made food items. Babies andyoung toddlers, like the elderly, can be impact…ed severely bytainted foods. Recently in Ohio, the State fined a trucking companybecause they did not have working freezers to keep the load ofrefrigerated foods cold enough. Bacteria can rapidly multiply whenfoods meant to be cold get too warm, or conversely, when hot foodsare left out too long to cool. Even produce can be contaminated with E-Coli from improper handwashing. This leads to digestive illness than can land people inhospitals. All fresh produce should be washed, or washed andcooked, before eating. Food preparation requires safety rules too. A counter contaminatedwith bacteria can cross-contaminate to other foods.