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Food Safety Guidelines
Food Safety and Foodborne Illness
What is Food Safety?
It means prevention of foodborne illness. It is the discipline of properly handling, preparing and storing foods in order to prevent foodborne illness.
What is a Foodborne Illness?
It is the common term referring to “Foodborne Disease”. Foodborne Illness is a result of eating contaminated food that can be passed onto people.
Achieving food safety success in today’s changing food system requires going beyond traditional training, testing, and inspectional approaches to managing risks.
What are the Causes of Foodborne Illness?
1. Improper food handling
- It means preparing in an infected working station, using dirty kitchen tools and equipment or keeping unhygienic attitude when working with foods.
2. Irregular hand washing
- It means not properly washing of hands once done with a specific food preparation or kitchen activity.
3. Natural toxic substances in food
- It refers to the natural dangerous substance found in a food such as poisonous mushroom or root crop.
4. Pesticides in food
- It refers to the dangerous chemicals used in growing a food particularly fruits and vegetables.
5. Unhygienic food handlers
- It means the unsanitary working ethics or working practices of food handlers. Common examples are not working gloves when plating ready to eat foods, not using the appropriate chopping board and knife when preparing food, not washing the hands properly and accordingly as required or not wearing clean and proper uniform when starting working inside the kitchen.
What are the Most Common Foodborne Pathogens?
1. E. Coli - Is a Bacteria that can be found in beef, leafy greens and sprouts
2. Listeria - Is a Bacteria that can be found in deli meats and soft cheeses
3. Norovirus - Is a Virus that can be found in ready to eat foods and shellfish
4. Parasite Disease - Is a Parasite that can be found in ready to eat fruits and vegetables and seafood
5. Salmonella - Is a Bacteria that can be found in raw poultry and eggs
What are the Symptoms of Foodborne Illness?
1. Abdominal Cramps
- It is also called “Stomach Ache”. It refers to the aching in the tummy area or abdominal area of the body, specifically between the chest and pelvis.
- Common symptoms of abdominal cramps are bloody stools, burning sensation, constipation, difficulty breathing, high fever, loss of appetite, vomiting and yellowish skin or eyes.
- It occurs when the body starts to lose more fluid than the person’s fluid intake. Losing too much water can affect the function of every cell, tissue or organ of a person.
- Common symptoms of dehydration are constipation, decreased urination, dizziness, dry mouth, dry skin, fever, headache, increased thirst, less tear production, lightheadedness, low blood pressure, rapid breathing, rapid heart rate, sleepiness and sunken eyes.
- It is characterized by loose and watery stool.
- Common symptoms of diarrhea are abdominal pain, bloating, bloody stool, cramping, dehydration, fever, large volume of stool and nausea.
- It is also known as “Hyperthermia” or “Pyrexia”. It is characterized by higher than normal body temperature.
- Common symptoms of fever are dehydration, headache, loss of appetite, muscle aches, shivering, skin rashes, sweating, throat swelling, vomiting and weakness.
- It refers to a serious stomach discomfort with that feeling of wanting to vomit.
- Common symptoms of nausea are benign paroxysmal positional vertigo, ear infection, heart attack, intestinal blockage, liver cancer, meningitis and migraine. 6. Vomiting - It refers to the involuntary reflex of forcefully throw what’s inside the stomach. - Common symptoms of vomiting are abdominal pain, chest pain, dry mouth, fainting, rapid pulse and sweating.
These 15 Four Color eye-catching posters bound in a book form for easy removal and posting will help you ensure compliance with FDA/USDA regulations and food safety best practices.
What are the Ways to Keep Food Safe?
1. Food must be at the right temperature.
2. Food must be bought from an approved supplier.
3. Food must be properly cooked.
4. Food must be separated from raw food to cooked foods.
5. Food must be stored properly.
6. Food handlers must follow good cleaning and sanitizing procedures.
7. Food handlers must practice good personal hygiene.
What are the Disadvantages of Foodborne Illness in a Company?
1. Loss of Company Revenue
- Loss of earning is a result of loss of customer who trust the company. Once the outbreak become a headline, it can absolutely cause millions to the company. It may also means paying compensations to the people who have been infected by the disease.
2. Loss of Customers
- Loss future revenue because customers started to look for another company whom they can get a high quality of service in exchange of their money.
3. Loss of Reputation
- Loss of credibility of the company to offer a high quality of service to its customers. As a result they might opt to find other company to cater their needs.
4. More Salaries and Wages
- Increase in wages because the company need to employ more people in different area of the company in order to bring the business back on its track.
5. More Work for the Staff
- All company staff must exert extra effort to bring back the company’s reputation. This may include intensive cleaning, more health related training, etc.
What are the Food Safety Regulatory Agencies of Different Countries?
1. Australia - Food Standards Australia New Zealand (FSANZ)
2. China - China Food and Drug Administration (CFDA)
3. European Union - European Food Safety Authority (EFSA)
4. France - Agence Nationale de Securite Sanitaire de l’alimentation, de l’environnement Et Du Travail (ANSES)
5. Germany - Federal Ministry of Food, Agriculture and Consumer Protection
6. Hong Kong - Centre for Food Safety (CFS)
7. India - Food Safety and Standards Authority of India (FSSAI)
8. New Zealand - New Zealand Food Safety Authority (NZFSA)
9. South Korea - Korea Food & Drug Administration (KFDA) and National Institute of Food and Drug Safety Evaluation (NIFDS)
10. Taiwan - Health and Welfare Ministry
11. United Kingdom - Food Standards Agency
12. United States - United States Department of Agriculture (USDA)
13. Vietnam - Vietnam Food Administration
How Often Do You Practice Proper Food Handling?
More About Food Safety...
- Good Personal Hygiene and Food Handling Best Practices
Proper Handwashing is considered as the most effective ways to maintain good personal hygiene. It prevents the spreading of harmful bacteria such as E. Coli, Salmonella and Staphylococcus Aureus.
- Food Safety Hazards Awareness
Food Safety Hazard - It refers to a biological, chemical or physical agent that can potentially affect the health of an individual.
Food safety is a matter of intense public concern, and for good reason. Millions of annual cases of food "poisonings" raise alarm not only about the food served in restaurants and fast-food outlets but also about foods bought in supermarkets.