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Recipes for Disaster. Cooking is a money-saving activity that the entire family can participate in, but there are a lot of hidden hazards and safety risks when it comes to using knives, microwaves ...
Research has increasingly found chemicals and other worrisome materials in many products that come into contact with food. Most recently, a study found high levels of toxic flame retardants in ...
Emerging evidence shows that HAP is also a risk factor for cataracts, the leading cause of blindness in lower-middle-income countries, and low birth weight. [15] Cooking with open fires or unsafe stoves is a leading cause of burns among women and children in developing countries. [16]
Long-term exposure to high levels of benzene in the air can cause leukemia. Air pollution, including indoor air pollution , is linked with a higher risk of early death, cancer and neurological ...
Hazard analysis critical control points, or HACCP (/ ˈ h æ s ʌ p / [1]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to ...
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]
A knife block ranks at no. 7 on the “germiest items in the kitchen” list (just below the refrigerator meat drawer), according to a household germ study performed by the public safety group NSF ...
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). [ 1 ] [ 2 ] [ 3 ] The FSIS stipulates that potentially hazardous food should not be stored at temperatures in this range in order to prevent foodborne illness [ a ] and that food that remains ...