What is food poisoning?
Food poisoning is ”an acute illness, which usually occurs within 1 to 36 hours of consuming contaminated or poisonous food or drink”.
Symptoms normally last from 1 to 7 days and includes one or more of the followings,
- Abdominal pain.
Food poisoning may be caused by,
- Bacteria & their toxins.
- Moulds (mycotoxins).
- Chemicals such as insecticides, cleaning agents & weed killers.
- Metal such as lead (Pb), copper & mercury (Hg).
- Poisonous plants such as deadly nightshade & toadstools.
- Poisonous fish & shell fish.
mainly vulnerable to food poisoning
- Adults (over 65 years)
- Infants (kids below 5 years)
- Pregnant women’s
- People with weak immune system
Prevention of food poisoning
Food poisoning rarely occurs of a single isolated mistake. Food poisoning results from management failing to identify hazards or failing to control these hazards.
- Maintain high standards of personal hygiene.
- Maintain high standards of kitchen hygiene.
- Adequate cleaning equipment & facilities.
- Correct food storing methods.
- Correct food handling temperatures.
- Maintain high standards of pest controlling systems.
- Give training about food poisoning to food handlers and educate them how to handle food safety.
The food poisoning chain consist of 3 major hazards
- The high contamination.
- The multiplication of bacteria within the food.
- The survival of bacteria within the food.
Controlling these hazards or break the chain can prevent the food poisoning.
How to protect food from contamination
- Purchasing food from reputable supplier.
- Effective instructions, supervision and training of food handlers.
- Maintain high standards of personal hygiene and good hygiene practices.
- Well designed and constructed food premises as well as food rooms and cool rooms.
- Effective pest control.
- The separation of raw and high risk food at all stages of delivery, storage, distribution, preparation and serving.
- Effective storage and disposal of waste and unfit food.
- Well designed and proper use of suitable equipment and utensils.
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- Sri Lanka Institute of Tourism and Hotel Management Notes.
30/04/2020 foodieson.com by @cheflakey