bleach helps to lessen the different microorganism as possible. The presence of natural toxins are also removed by cleaning and sanitizing. 1.2 Relate the features of food poisoning and food-borne infections applicable on outbreaks instance Food poisoning and Food-borne infections are generally used interchangeably by the people. Food-borne infections are caused from the consumption of contaminated food that colonize the intestine with the presence of living organism as well as from the allergic reaction of food whereas food poisoning is caused from the ingestion of contaminated
Stewed fruits,cookedvegetables,bread,boiledrice,boileddal,etc. Patient with weak digestive system like in diarrhoea. 2.FREQUENCY Small amount of food at interval of 2-3 hours. 8 to 10 small meals in a day instead of 3to 4 meals Infants Pregnant Woman 3.FOOD STUFF Foods implicated with allergies are strictly eliminated from the diet. Intolerance to lactose (milk sugar) ,gluten protein (found in wheat flour),eggs because of a decreased amount of an enzyme in the body.
FOOD SAFETY AND HYGIENE INTRODUCTION Food hygiene and safety usually refer to contamination with microorganism or microbes, whereas in communicable diseases, the term infection agents is preferred. All over the world people are serieosly affected day by day that are caused by consuming unhygienic and unsafe food. we should have to give emphasis on good food hygiene practices to prevent and control the food borne diseases, food poisioning, dayeria, vomiting etc. food borne diseases result from eating food that contain infectious or toxic substances, we should eat the food free from contaminants such as microorganisms and chemicals. The term food safety and hygiene usually refer to particularly the practice that prevent the microbial contamination of food.
So here are some causes of Typhoid Fever. There are a bunch of causes for Typhoid because it’s a disease. It’s caused by a bacteria called Salmonella typhi, which causes food poisoning. One of its main causes is direct contact because it is easily spread and can contaminate a lot. You can also get Typhoid Fever by eating uncooked food or sometimes eating food at room temperature.
This is an infection caused by the bacterium Vibrio Cholerae. You can get the bacterium by drinking contaminated water or by eating uncooked food, such as sushi or even raw vegetables. CTX is a potent toxin that causes the deadly symptoms. You shouldn’t worry too much though, because you need to ingest over a million bacteria in order to get the infection. What are the
E.g. Salmonella in a cooked chicken product due to cross contamination with raw meat (biological hazard), contamination of uncovered food with detergent (chemical hazard) or a piece of broken glass fallen into an uncovered food (physical hazard). 2. Determine the critical control points (CCPs) Identify the points in your operation that ensures control of the hazards. A CCP is a control step to prevent, eliminate or reduce a hazard to an acceptable
Training of food industry staff in cleanliness matters has been suggested as a method for enhancing nourishment taking care of practices, and in this way, the security of food (WHO, 1996; FAO 1997). This is credited to the way that human taking care of slips have been in charge of most flare-ups of nourishment harming in creating and created nations (Clayton, Griffith, Peters & Price, 2002; Ehriri & Morris, 1996; Bartleson, & Michaels, 2007, Todd, Greig; Howes, McEwen, Griffiths, & Harris, 1996). For instance, the hepatitis A infection can be presented by unwashed hands of food handlers who are themselves contaminated. In this case, good individual cleanliness, and, clean taking care of practices in the food handling range are fundamental parts
Kitchen hygiene is important because it involves the preparation for food. North Devon Council (2015) stated that kitchen hygiene is one of the most important factors and step to consider when in the process of producing your food. They further stated that it is closely related to personal hygiene this then brings me to the point of how important personal hygiene is important that are all inter linked students have the right to receive healthy and safe food. Kitchen hygiene includes; • Cleaning all surfaces with detergent is an important step in kitchen hygiene it will reduces the chances of contamination. • Cleaning all floors must be clean so that all microorganisms are kept away from the food since floor is clean there will be no cross contamination.
Quality food must have good food manufacturing requirements, because there must not have contamination during the manufacturing process. It is also important to know the ingredients that are presented due to dietary nutritional requirements like kosher, halal, vegetarian or medical conditions for example is diabetes, or allergies. Besides ingredient quality, there are also sanitation requirements. It is important to ensure that the environment of the food processing is as clean as possible in order to produce the safest possible food for the consumers. Food quality also deals with product traceability like ingredient, and packaging suppliers.
It is important to implement, manage and apply good hygiene practices. An understanding of legislation and regulations is essential and it is my responsibility to make sure staff members are fully complying. All employees must adhere to operational requirements and report any problems to management. Every person working in a food handling area must maintain a high level of personal cleanliness. Staff members should have hair tied up, wear no jewellery, only a watch and a wedding band.