The common ones include; Poultry, made-up meat dishes, trifles,
custards, synthetic cream, sauces, left-over foods.
Common causes of food poisoning.
- Food prepared too far in advance, storage at ambient temperature.
- Inadequate cooling and inadequate reheating of food.
- Contamination of processed food and undercooking.
- Inadequate thawing and cross-contamination of food.
- Improper warm holding, infected food handlers.
Food poisoning prevention.
- Comply with the rules of food and general hygiene.
- Ensure that high standards of cleanliness are applied to premises and equipment using in preparing food.
- Prevent accident to premises where food is being prepared.
Specific points to be applied.
- High standards of personal hygiene.
- Attention to physical attention.
- Maintain good working conditions.
- Maintain equipment used to prepare food in good repair and shape.
- Use separate equipment and knives for cooked and uncooked foods.
- Ample provision of cleaning facilities and equipment.
- Correct storage of foods at the right temperature.
- Safe reheating of foods.
- Quick cooking of foods prior to storage.
- Protection of foods from vermin and insects.
- Hygienic washing-up procedure.
- Food handlers knowing how food poisoning is caused.
