Food Safety is the assurance/guarantee that food will not cause harm to the consumers when it is prepared and/or eaten according to its intended use.
Food and Water-borne Diseases
Is a group of illness caused by any infectious (bacteria, viruses and parasites) and non-infectious agents (chemical, animal and plant toxins).
Common Causes of Food and Water Borne Diseases
- unsafe sources of drinking water
- improper disposal of human waste
- unhygienic practices like spitting anywhere, blowing or picking the nose
- unsafe food handling and preparation practices i.e. street vended foods
Five Keys to Safer Food (Source: WHO)
- Keep Clean.
- Separate raw and cooked foods.
- Cook foods thoroughly.
- Keep food at safe temperatures.
- Use safe water and raw materials.
In case of Suspected Foodborne Illnesses
- Preserve the evidence. If a portion of the suspected food is available, wrap it securely “danger” and freeze it.
- Seek treatment as necessary. If symptoms persists or are severe (i.e. bloody diarrhea, excessive nausea and vomiting or high temperature), immediately consult a doctor.
- Report the incidence to the local health department.
Image not mine