Foods that have been contaminated by food poisoning bacteria cannot be detected with any of our human body senses. Food poisoning bacteria leave behind no odour, no flavour and no physical signs of contamination.
RECIPE FOR SUCCESS INGREDIENT CARD
Ingredient
Be Food Safe
Question:
What contributes to food poisoning?
Answer:
Most of us have had some type of food poisoning at one stage or another in our adult life. However, we often blame the symptoms of food poisoning as being just a case of diarrhoea, or we sometimes say that we have a ‘24 hour bug’. It is this lack of understanding of the symptoms of food poisoning that often confuses people who in turn diagnose their symptoms incorrectly
Ten Contributors to Food Poisoning are:
- Inadequate refrigeration – store high-risk food at 5 degrees C or less.
- Food stored at room temperature – minimise the time high-risk food is stored at room temperature (a maximum of 4 hours).
- Food prepared too far in advance – can increase the likelihood of contamination and time in the ‘danger zone’.
- Inadequate cooling – cool food quickly in small batches.
- Inadequate re-heating – heat food quickly to over 60 degrees C to destroy bacteria.
- Inadequate thawing – ensure raw meat such as poultry is thawed thoroughly so the cooking process heats the internal temperature to over 60 degrees C, destroying bacteria naturally present.
- Poor housekeeping – clean premises reduce the number of bacteria that can be transferred during food preparation.
- Cross-contamination – staff with good food handling practices will reduce the likelihood of cross-contamination.
- Contaminated processed food – use reputable suppliers to ensure you receive good quality food.
- Poor personal hygiene – ensure staff knows and practices good personal hygiene habits.
In order to keep your food outlet clean and the food you serve safe, it is necessary to put food safety and food hygiene management procedures in place.
Method
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