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WORLDHEALTHDAY 4 APRIL7,2015 FOOD SAFETYSOLUTIONS
FOODSAFETYPROBLEMSLEADTODISEASE >200typesofdiseasesincludingenteric infectionsarecausedbyunsafefood acrosstheglobe
THEFACTSONENTERICINFECTIONS 582MILLION 40% 351,000 casesof22different foodborneenteric diseases ofthoseaffectedare childrenu...
THEWHOFIVEKEYSTOSAFERFOOD Foodsafetyprinciplesthatallfoodhandlers shouldfollow: 1 2 3 4 5 Cookfoodthoroughly Keepfoodatsaf...
1keepclean Washyourhandsandallsurfaces thatcomeintocontactwithfood
2separaterawandcookedfood Keeprawmeat,poultryandseafood separatefrom otherfoods
3CookFoodThoroughly Cookfoodto70°Ctokillmost microorganisms
4KeepFoodatSafeTemperatures Avoidstoringfoodbetween5and60°C, especiallyatroom temperature
5usesafewaterandrawmaterials washfruitsandvegetableswithsafewater
SAFETYPRECAUTIONSINFOODPRODUCTION usehighfrequencyradio signalstodetectmetal useimageanalysistodetect denserorsharperobjec...
WorldHealthDayInspectionsBlogPost CLICKBELOWTOFINDOUTMORE WorldHealthOrganization
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World Health Day 2015 - Food Safety Facts

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This year the World Health Organization is focusing on Food Safety for World Health Day. Get the key facts in this presentation, then head over to our Examining Food blog for more: http://acceleratingscience.com/food/world-health-day-inspections/

Published in: Food
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World Health Day 2015 - Food Safety Facts

  1. 1. WORLDHEALTHDAY 4 APRIL7,2015 FOOD SAFETYSOLUTIONS
  2. 2. FOODSAFETYPROBLEMSLEADTODISEASE >200typesofdiseasesincludingenteric infectionsarecausedbyunsafefood acrosstheglobe
  3. 3. THEFACTSONENTERICINFECTIONS 582MILLION 40% 351,000 casesof22different foodborneenteric diseases ofthoseaffectedare childrenunder5years old associateddeaths
  4. 4. THEWHOFIVEKEYSTOSAFERFOOD Foodsafetyprinciplesthatallfoodhandlers shouldfollow: 1 2 3 4 5 Cookfoodthoroughly Keepfoodatsafetemperatures Usesafewaterandrawmaterials keepclean Separaterawandcookedfood
  5. 5. 1keepclean Washyourhandsandallsurfaces thatcomeintocontactwithfood
  6. 6. 2separaterawandcookedfood Keeprawmeat,poultryandseafood separatefrom otherfoods
  7. 7. 3CookFoodThoroughly Cookfoodto70°Ctokillmost microorganisms
  8. 8. 4KeepFoodatSafeTemperatures Avoidstoringfoodbetween5and60°C, especiallyatroom temperature
  9. 9. 5usesafewaterandrawmaterials washfruitsandvegetableswithsafewater
  10. 10. SAFETYPRECAUTIONSINFOODPRODUCTION usehighfrequencyradio signalstodetectmetal useimageanalysistodetect denserorsharperobjects thantheobjectcontainingit METALDETECTORS X-RAYMACHINES
  11. 11. WorldHealthDayInspectionsBlogPost CLICKBELOWTOFINDOUTMORE WorldHealthOrganization

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