Bacteria multiplies extremely fast when food is kept at unsafe temperature between 5-63 °C (danger zone), time is also another factor to allow bacterial growth. The main reasons for food poisoning outbreak include:
- Un-trained catering staff/food handlers
- Purchasing food from unknown or unapproved vendors
- Under cooking of food.
- Food prepared too far in advance, and stored at warm temperature.
- Cooling food too slowly prior to refrigeration.
- Not thawing frozen poultry and meat in thawing cabinets.
- Cross-contamination from raw food to cooked food.
- Improper food storing such as storing hot food below 63 °C.
- Infected catering staff due to lack of fitness to work certification.
- Use of leftovers
- Improper waste and pest control
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Implementation of the right food safety practice is the most important aspect of food hygiene and when you get the practices right you should achieve food safety for all. The following are important advices for the prevention of food poisoning outbreak:
- Ensure the catering staff have been trained on HACCP and basic food hygiene.
- Purchase food from approved vendors.
- Store food in a temperature below 5 °C in fridge or freezer or above 63 °C under bain-marie
- Refrigerate cooked food as soon as possible after cooking
- Separate raw food from cooked food
- Cook red meat and poultry to a safe temperature, until they are no longer raw, make sure the juices run clear and the internal core temperature of the meat is at least 75 °C.
- Avoid eating raw or lightly cooked eggs.
- Through away food that changes appearance, colour, shape and odour.
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- Defrost meat, poultry and fish products in thawing cabinets or refrigerators or microwave. Do not rinse frozen food under the hot or cold tap in a sink to defrost, this practice is un-hygienic.
- Avoid re-heating or re-freezing food
- Pay attention to personal hygiene eg hands washing with soup and water, use of PPE etc and always use clean utensils.
- Wash your cutting boards with soup and hot water after each use.
- Adhere to good housekeeping and sanitise your kitchen dishcloths and sponges regularly.
- Clean kitchen counters, floor and surfaces that come in contact with food with hot water and detergent
- Keep pests and insects away from kitchen, stores and dining halls.
- Check canned foods and food expiry dates and implement first in first out method.
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