FOOD SAFETY: PREVENTING FOODBORNE DISEASES

FACT

More than 200 known diseases can be transmitted through food ,with 1 out of 10 people
getting afflicted every year. http://www.who.int/mediacentre/factsheets/fs399/en/
These food borne disease results from the ingestion of unsafe foods that are contaminated
with microorganisms (bacteria, viruses, molds) and toxic chemicals at any point during
production, distribution and consumption.

WHAT ARE THE SYMPTOMS OF EATING UNSAFE FOODS

Upset stomach
nausea
Vomiting
Diarrhea

How do microorganisms grow?

Microorganisms are everywhere and may multiply under these circumstances:

Food - Protein
Acidity basic foods
Time a single bacterium can multiply to 1 B in 10 HOURS
Temperature pathogens grow best between 41 F (5c)- 135 F (57C) Danger Zone
Oxygen Pathogens need oxygen to grow
Moisture - Pathogens need moisture to grow

Common Symptoms of food borne disease?

Upset stomach
Vomiting
Diarrhea
Fever

Rare Smptoms

Paralysis
Cancer
Death
Symptoms of foodborne illness usually appear 12 to 72 hours after eating contaminated food, but
may occur between 30 minutes and 4 weeks later
If you suspect that you could have a foodborne illness, contact your physician or health care
provider right away!

BUT. GOOD NEWS , FOOD BORNE DISEASES ARE PREVENTABLE THROUGH PROPER FOOD
HANDLING
STEPS TP PROPER FOOD HANDLING

KEEP CLEAN
o Wash and peel vegetables whenever necessary (to remove dirt and possible
chemicals present)
o Wash your hands for 20 seconds under running water before and after handling
food
o Clean house free pests
SEPARATE RAW FROM COOKED
o Ensure that raw foods dont come in contact with cooked or ready to eat meals
Use separate chopping boards and knife for raw meat and vegatbles
Separate raw from dry foods in your shopping cart

Prevent cross contamination when grocery shopping.

o Physically separate raw meat, fish and poultry to prevent their juices from
dripping onto other foods. This can be done by:
o Segregating raw meat, fish and poultry on one side of the shopping cart.
o Placing raw meat, fish and poultry in separate plastic bags (e.g. one bag for
chicken, one bag for fish, etc.).
Designate reusable bags for grocery shopping only. Reusable bags for raw meat, fish, or
poultry should never be used for ready-to-eat products.
o Frequently wash bags. Cloth bags should be washed in a machine and machine
dried or air-dried. Plastic-lined bags should be scrubbed using hot water and
soap and air-dried.
o Separate raw meat, fish and poultry in disposable plastic bags before putting
them in a reusable bag
o Check that both cloth and plastic-lined reusable bags are completely dry before
storing.
Prevent cross contamination when storing food in the refrigerator.
o In the refrigerator, store raw meats, fish, and poultry below ready-to-eat and
cooked foods.
o When thawing frozen raw meat, fish and poultry, put the food in a plastic bag or
on a plate on the lowest shelf to prevent juices from dripping onto other foods.
After thawing in the refrigerator, food should remain safe and of good
quality for a few days before cooking. Food thawed in the refrigerator can
be refrozen without cooking, although quality may be impacted.
See Chillsection for other methods for thawing.
Prevent cross contamination when handling, preparing, and serving food.
o Thoroughly wash your hands before and after handling different foods, after
using the bathroom, and anytime they can become contaminated.
o Use separate cutting boards for meat and produce. Alternatively, prepare produce
first, then meat.
o Wash and rinse cutting board, knives, and preparation area after cutting raw
meat, fish or poultry. These items can be sanitized after cleaning.
o Use a clean serving plate to serve cooked meat. Do not use the plate that held the
raw meat, unless it is washed.
 o Throw away any sauce or dip that has been used to marinade raw meat, fish, or
poultry. Do not use this extra sauce as a dip for cooked food unless it is boiled
first.

COOK THROROUGHLY (specially the high risk foods)
KEEP FOOD AT SAFE TEMPERATURES

CHILL foods promptly. Cold temperatures slow the growth of harmful bacteria. Cold air must
circulate to help keep food safe, so do not over fill the refrigerator. Maintain the refrigerator
temperature at 41F or below. Place an appliance thermometer in the rear portion of the
refrigerator, and monitor regularly. Maintain the freezer temperature at 0F or below.
Refrigerate and/or freeze meat, poultry, eggs and other perishables as soon as possible after
purchasing.
Consider using a cooler with ice or gel packs to transport perishable food.
Perishable foods, such as cut fresh fruits or vegetables and cooked food should not sit at
room temperature more than two hours before putting them in the refrigerator or freezer
(one hour when the temperature is above 90F).
There are three safe ways to thaw food: in the refrigerator (see Separate), in cold water, and
in the microwave. Food thawed in cold water or in the microwave should be cooked
immediately.
Submerging the food in cold water. It is important to place the food in a bag that will prevent
the water from entering. Check the water every 30 minutes to make sure it is cold. Cook food
prior to refreezing.
Microwave thawing. Cook food immediately once thawed because some areas of the food
may become warm and begin to cook during the thawing process. Cook food prior to
refreezing.
Cool leftovers quickly by dividing large amounts into shallow containers for quicker cooling
in the refrigerator.

USE CLEAN WATER AND RAW MATERIALS

https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-
fact-sheets/safe-food-handling/keep-food-safe-food-safety-basics/ct_index

http://agrilifefoodsafety.tamu.edu/files/2011/03/Food-Safety-Sanitation-Manual-
California.pdf

http://www.who.int/foodsafety/publications/consumer/manual_keys.pdf
http://www.stopfoodborneillness.org/awareness/what-is-foodborne-illness/

http://now.tufts.edu/articles/food-bacteria-smell-taste-bad-illness -------spoilage
 Keep hot foods hot and cold foods cold
When in doubt, throw it out
Taste and smell are not reliable source of food safety, some bacteria can cause a foodborne
disease without any off-flavors or smell associated with them.

***This information is provided by Trinity Insurance Brokers, Inc. and is not intended to replace the medical advice of your doctor or
healthcare provider. No action or inaction should be taken based solely on the contents of this information; instead, readers should
consult appropriate health professionals on any matter relating to their health and well-being