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Prevention of food poisoning.

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Introduction

Food poisoning rarely occurs because of single isolated poisoning, results from management failing to identify hazards and/or failing to control these hazards. The food poisoning chain consists of three major hazards: * The contamination of high-risk food. * The multiplication of bacteria within the food. * The survival of bacteria within the food. Controlling three hazards break the chain and prevent food poisoning: Protect food from contamination by: * Purchasing food from reputable suppliers. * Effective instructions, supervision and training of food handlers. * A high standard of personal hygiene and good hygiene practices (keep food covered and minimise handling). Also the provision of adequate, suitable facilities for securing personal hygiene. * Well-designed and constructed food premises and food rooms. * Effective pest control. * The separation of raw and high risk food at all stages of delivery, storage, serving and distribution. Particular care is needed when throwing raw poultry and cooling cooked meat. * Effective storage and disposal of waste and unfit food. ...read more.

Middle

In addition, they defecate and vomit previous meals back onto the food s they feed. Careless use of insecticide may result in dead insects ending up in the food. Cockroaches often live in sewers and commonly feed on infected waste. They hide in the most inaccessible places in food rooms and may transfer food poisoning organisms from their legs and bodies to food and equipment on which they walk on. Rodents: Both rats and mice commonly excrete organisms such as salmonella. Contamination of food may occur from dropping, urine, hairs and gnawing. Food contact surfaces on which rodents have walked on, must be disinfected before use food, suspected of begin contaminated by rodents must be destroyed. Dust: There are always a large number of bacteria in dust and floating bout in the air. Open food should always be covered when cleaning is carried out, especially dusting and sweeping. Refuse and waste food: waste and unfit food must not be allowed to accumulate in food rooms. ...read more.

Conclusion

Cross-contamination is the transfer of the bacteria from contaminated (usually raw) food in high-risk food and maybe: * Direct when, for example, raw meat touches cooked meat. * By drip, for example, blood dripping from raw meat stored above cooked meat. * Indirect, for example, when a food handler prepares cooked meat after handling raw meat without washing their hands or when the same surface is used for both raw foods and high-risk foods without cleaning and disinfecting in between. Indirect contamination using as intermediate vehicle is by for the commonest. Physical and chemical contaminations: Foreign bodies and chemical found in food may be brought into food premises with the raw materials or introduced during storage, preparation, service or display. If not controlled and/or removed they are likely to result in a customer complaint sources include: * Raw ingredients: e.g. stones, glass, pests, wood, metal, bones, dirt, cigarette ends, natural poisons, vegetable stalks, flaking paint and grease and oil. * Maintenance operatives: e.g. screws, nuts, bolts, wire, fibre, cloth. * Buildings/equipment: e.g. wood, condensation, flaking paint/rust, glass, grease, oil, screws, nuts and bolts. * Notice boards: e.g. paper and drawing pins. * Packing materials: e.g. cardboard, paper, string, Staples, wood, plastic and polythene. ...read more.

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