Bacteria multiplies extremely fast when food is kept at unsafe temperatures between 5-63 °C (danger zone). Time is also another factor to allow bacterial growth. The main reasons for a food poisoning outbreak include:
- Untrained catering staff
- Purchasing food from unknown or unapproved vendors
- Undercooking of food and food prepared too far in advance, and stored at a warm temperature
- Cooling food too slowly prior to refrigeration and not thawing frozen poultry and meat in thawing cabinets
- Cross-contamination from raw food to cooked food and 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 and improper waste and pest control. |
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Implementation of the right food safety practices 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 advice for the prevention of a food poisoning outbreak:
- Ensure catering staff have been trained on Hazard Analysis Critical Control Point (HACCP) and basic food hygiene
- Purchase food from approved vendors and store food in a temperature below 5 °C in the fridge or freezer or above 63 °C under a bain marie. Refrigerate cooked food after cooking and separate raw food from cooked food
- Cook meat and poultry to a safe temperature .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 |
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- Throw away food that changes appearance, colour, shape and odour
- Defrost meat, poultry and fish products in thawing cabinets, refrigerators or a microwave; do not rinse frozen food under the hot or cold tap in a sink to defrost as this practice is unhygienic. Avoid re-heating or re-freezing food
- Pay attention to personal hygiene e.g. wash hands with soap and water, use of PPE etc and always use clean utensils. Wash your cutting boards with soap and hot water
- Adhere to good housekeeping and sanitise your kitchen dishcloths and sponges regularly
- Clean kitchen counters, floor and surfaces that come into contact with food with hot water and detergent
- Keep pests and insects away from kitchens, stores and dining halls.
- Check canned foods and food expiry dates. |