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Sanitation certification is required by most restaurants as a basic credential for their management staff. [citation needed] To date, over 5 million ServSafe Food Protection Manager Certifications have been awarded. [2] ServSafe certifies food managers, food handlers, people who work with alcohol and allergens, and workplaces. [3]
Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [1]
The danger zone is the temperature range in which food-borne bacteria can grow. Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly 40 to 140 °F (4 to 60 °C).
Alcohol hand sanitizer dispenser in an office in Poland Alcohol and alcohol plus Quaternary ammonium cation based compounds comprise a class of proven surface sanitizers and disinfectants approved by the EPA and the Centers for Disease Control for use as a hospital grade disinfectant. [ 24 ]
An example of a wastewater treatment system. Sanitary engineering, also known as public health engineering or wastewater engineering, is the application of engineering methods to improve sanitation of human communities, primarily by providing the removal and disposal of human waste, and in addition to the supply of safe potable water.
NBA - Nirmal Bharat Abhiyan in India, formerly called "Total Sanitation Campaign" (TSC) - not to be confused with CLTS; NGO - Non-governmental organization; NIMBY - Not In My Back Yard; NRW - Non-revenue water; NSS - Non-sewered sanitation (similar term to fecal sludge management) NTDs - Neglected tropical diseases
Sanitizing involves the use of heat or chemicals to reduce the number of microorganisms to safe levels. It can also refer to: Data sanitization, preventing recovery of erased information Sanitization (classified information), in government/military contexts; Censorship, preventing publication of information
Foodborne illness (also known as foodborne disease and food poisoning) [1] is any illness resulting from the contamination of food by pathogenic bacteria, viruses, or parasites, [2] as well as prions (the agents of mad cow disease), and toxins such as aflatoxins in peanuts, poisonous mushrooms, and various species of beans that have not been boiled for at least 10 minutes.