The slides are on food safety,how to ensure safety in the foods we eat. The slides also consists of ways of avoiding cross contamination as well the food borne disease called Salmonella.

2. FACTS ON FOOD SAFETY
IT IS KNOWN THAT MORE THAN 200 DISEASES ARE SPREAD THROUGH FOOD. FOOD SAFETY IS A GLOBAL CONCERN
HENCE I HAVE DECIDED TO SHARE TO SHARE TIPS ON HOW TO HANDLE FOOD THUS AVOIDING FOOD POISONING,
ETC.
IT IS IMPORTANT TO KNOW THAT FOOD SAFETY STARTS AT THE PRODUCTION OF FOOD WHICH IS AT THE FARM.
CHEMICAL HAZARDS ALSO CONTAMINATE FOOD HENCE IT IS IMPORTANT THAT YOU CHOOSE AN APPROPRIATE
PLACE TO STORE FOOD.
EVERY SINGLE PERSON IS RESPONSIBLE FOR FOOD SAFETY, EVEN SCHOOLS ARE CONSIDERED RESPONSIBLE FOR
FOOD SAFETY.

3. KEYS TO FOOD SAFETY
1. USE A CLEAN ENVIRONMENT OR SURFACE AREA AND KEEP IT CLEAN
2. SEPARATE RAW AND COOKED ESPECIALLY WHEN IT COMES TO MEAT AND POULTRY
3. COOK ALL FOODS THOROUGHLY
4. KEEP FOOD AT SAFE TEMPERATURES, FOR INSTANCE IN A REFRIGERATOR
5. USE SAFE/CLEAN WATER AND RAW MATERIALS.

4. FOOD POISONING
• IS AN ILLNESS CAUSED BY BACTERIAL, CHEMICAL OR BIOLOGICAL CONTAMINATION OF FOOD. MICRO-
ORGANISMS ARE NATURALLY PRESENT IN FOOD. HOWEVER, AS A GENERAL RULE, LARGE NUMBERS OF
BACTERIA ARE REQUIRED TO CAUSE FOOD POISONING.
• WE COOK FOOD FOR A NUMBER OF REASONS WHICH ARE; IT IMPROVES DIGESTIBILITY, TASTE,
APPEARANCE, KILLS MICROORGANISMS, DELAYS SPOILAGE AND NEW COMBINATION FOODS.

5. FOOD SPOILAGE
• IS REDUCTION OF FOOD QUALITY IDENTIFIED BY DETERIORATION IN THE PHYSICAL, CHEMICAL AND / OR
SENSORY PROPERTIES. FOOD SPOILAGE HAPPENS WHEN THE SENSORY PROPERTIES OF FOOD
DETERIORATE BUT IT IS NOT CONTAMINATED AND MAY THEREFORE NOT BE HARMFUL TO EAT. THERE ARE
THREE MAIN CATEGORIES OF FOOD CONTAMINATION OR FOOD SPOILAGE:

7. COLD CHAIN
• AS THE SAFETY OF NUMEROUS PRODUCTS DEPEND ON OPTIMAL STORAGE TEMPERATURES BEING
MAINTAINED, WOOLWORTHS TAKES GREAT CARE TO MAINTAIN A STRICT COLD CHAIN. THE COLD CHAIN
IS THE WHOLE PROCESS FROM PRODUCER, VIA THE WOOLWORTHS DISTRIBUTION SYSTEM AND THE
WOOLWORTHS STORES, TO OUR CUSTOMERS. IT IS ESSENTIAL THAT THE CORRECT TEMPERATURE IS
MAINTAINED THROUGHOUT THIS PROCESS. IF THE COLD CHAIN IS SOMEHOW BROKEN (WITH
TEMPERATURES EXCEEDING THE SPECIFIED RANGE), IT DRASTICALLY SHORTENS THE PRODUCT LIFE, AND
TEMPERATURE-SENSITIVE PRODUCTS MAY POTENTIALLY BECOME HARMFUL DUE TO THE GROWTH OF
MICROBIAL PATHOGENS.

8. PACKAGING
•PACKAGE BARRIER PROPERTIES PROTECT FOOD FROM GAS, LIGHT, AND WATER
VAPOUR, EACH OF WHICH CAN RESULT IN DETERIORATION OF COLOURS,
OXIDATION OF LIPIDS AND UNSATURATED FATS, DENATURATION OF PROTEINS
AND A GENERAL LOSS OF CHARACTERISTIC SENSORY QUALITIES. SIMILARLY,
BARRIER PROPERTIES PROTECT AGAINST THE LOSS OF MOISTURE FROM THE
FOOD TO THE EXTERNAL ENVIRONMENT THEREBY ELIMINATING DEHYDRATION
AND WEIGHT LOSS.

10. SALMONELLA
SALMONELLA BACTERIA CAN BE FOUND IN FOOD PRODUCTS SUCH AS RAW POULTRY, EGGS, AND BEEF, AND
SOMETIMES ON UNWASHED FRUIT. FOOD PREPARED ON SURFACES THAT PREVIOUSLY CONTAINED RAW
MEAT OR MEAT PRODUCTS CAN, IN TURN, BECOME CONTAMINATED WITH THE BACTERIA. THIS IS CALLED
CROSS-CONTAMINATION.
SEVERAL CASES OF SALMONELLOSIS FROM EATING RAW ALFALFA SPROUTS GROWN IN CONTAMINATED SOIL
HAVE BEEN KNOWN TO OCCUR.

11. WHAT ARE THE SYMPTOMS OF
SALMONELLOSIS?
• DIARRHOEA
• FEVER
• ABDOMINAL CRAMPS
• HEADACHE
• IN MOST PEOPLE, SYMPTOMS BEGIN FROM 12 HOURS TO 3 DAYS AFTER BEING INFECTED. THESE
SYMPTOMS, ALONG WITH POSSIBLE NAUSEA, LOSS OF APPETITE, AND VOMITING, USUALLY LAST FOR 4 TO
7 DAYS. DIARRHOEA CAN BE SEVERE AND REQUIRE HOSPITALIZATION.

12. WAYS TO PREVENT FOOD BORNE
SALMONELLOSIS
• DRINK ONLY PASTEURIZED MILK.
• COOK POULTRY AND EGGS THOROUGHLY.
• DON'T EAT FOODSCONTAINING RAW EGGS, SUCH AS HOMEMADE CAESAR SALAD DRESSING, COOKIE DOUGH, AND HOLLANDAISE SAUCE OR DRINK HOMEMADE EGGNOG MADE
WITH RAW EGGS.
• HANDLE RAW EGGS CAREFULLY.
• KEEP EGGS REFRIGERATED
• THROW AWAY CRACKED OR DIRTY EGGS.
• COOK EGGS THOROUGHLY.
• COOK POULTRY PRODUCTS TO AN INTERNAL TEMPERATURE OF 170 DEGREES FAHRENHEIT FOR BREAST MEAT AND 180 DEGREES FAHRENHEIT FOR THIGH MEAT.
• WASH ALL FOOD PREPARATION SURFACES AND UTENSILS THAT HAVE COME IN CONTACT WITH RAW POULTRY OR RAW EGGS WITH SOAP AND HOT WATER.
• WASH HANDS IMMEDIATELY AFTER HANDLING RAW POULTRY OR RAW EGGS.
• WASH HANDS IMMEDIATELY AFTER HANDLING REPTILES OR CONTACT WITH PET FAECES.

13. •THE END