FOOD SAFETY

Food poisoning is an acute illness, which usually occurs within one to 36 hours of eating contaminated or poisonous food. Sýmptoms normally last from one to seven days and include abdominal pain, diarrhea, vomiting, nausea, fever, dehydration, and collapse. Every day thousands of people suffer from food poisoning. Many of these will be extremely ill and some of them will die, Those most at risk include the very young, the elderly, persons who are already ill or recovering and pregnant women and their unborn babies.

some faults contributing to food poisoning outbreaks:
  • Food prepared too far in advance and stored at a temperature not suitable,
  • Cooling food too slowly prior to refrigeration, for a long time
  • Not thawing frozen poultry for sufficient time
  • Cross-contamination from raw food to high-risk food

 

What are the 4 types of food hazards?

Food handlers should be aware of the hazards associated with their activities and how these hazards can be controlled.

1 Microbiological, such as bacteria, viruses, parasites, and molds.

2 Chemical, such as insecticides and cleaning chemicals

3 Physical, such as glass, screws, stones, drawing, and pins

4 Allergenic, such as peanuts and sesame seeds.. 

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