This document discusses food safety and preventing foodborne illness. It notes that microorganisms like bacteria and viruses are everywhere and can make people sick if food is improperly handled. The five keys to safer food handling outlined are: keep surfaces and hands clean; separate raw and cooked foods; cook foods thoroughly, especially meat and seafood; keep foods at safe temperatures by refrigerating promptly and not leaving foods out for over two hours; and use safe water and raw materials by washing produce and not consuming expired foods. Proper food handling can help prevent many foodborne illnesses.

3. Food safety is that one
no contain harmful
chemicals
(microorganism, toxin,etc)
which can produce
illnesses to human beings.

4. Section one:
Background Material

5. What
is the
problem?

6. Every day people all over the world get
sick from the food they eat cause by
dengerous microorganisms.
Most ilneses are preventable with proper
food handing.

7. What
are
microorganisms?

8. Microorganisms are very small living things,
they cannot be seen with the naked eye. There
are three different types of microorganisms: the
good, the bad and the dangerous.

9. Good microorganisms are useful. They:
 Make food and drinks (e.g. cheese, yoghurt, beer
and wine);
 Make medicine (e.g. penicillin); and
 Help digest food in the digestive system.
Bad microorganisms, or spoilage microorganism, do
not usually make people sick, but they cause our food
to smell bad, taste horrible and look disgusting.
Dangerous microorganisms make people sick and can
even kill. These are called “pathogens”. Most of these
microorganisms do not change the appearance of the
food.

10. Where do
microorganisms
live?

11. Microorganisms are everywhere, but are mostly found in:
Faeces;
Soil and water;
Rats, mice, insects and pests;
Domestic, marine and farmanimals (e.g. dogs, fish, cows,
chickens and pigs); and People (mouth, nose, intestines,
hands, fingernails and skin).

12. How do
microorganisms
grow?

13. Most microorganisms “grow” by multiplication.
To multiply, microorganisms need:
Food;
Water;
Time;
And Warmth.
Meat, seafood, cooked rice, cooked pasta, milk, cheese and
eggs are foods that provide ideal conditions for microorganisms
to grow.

14. Section two:
Five keys to safer food

15. Keep Clean
Wash your hands before handing food and often;
during food preparation;
Wash your hand after goingto the toilet.
Wash and sanitize all surfaces and equipment
used for food preparation
Protectkitchen areas and food frominsect, pests
and other animals.

16. Separate raw and cooked
Separate raw meat, poultry and seafood from
other foods;
Use separate equipment and utensils such as
knives and cutting boardsfor handingraw foods;
Store foods in containers to avoid contact
between raw and prepare foods

17. Cook thoroughly
Cook food thoroughly, especiallymeat, poultry, eggs
and seafood;
Bring foodslike soups and stews to boiling to make
sure that they have reached70ºC. For meat and
poultry, make sure that juices are clear, not pink.
Ideally, use a thermometer;
Reheat cookedfood thoroughly.

18. Keep food at safe temperatures
Do not leave cookedfood at roomtemperature for
more than2 hours;
Refrigerate promptly all cookedand perishable food
(preferably below5ºC);
Do not store food to long evenin the refrigerator.
Do not thawfrozen food at roomtemeprature

19. Use safe water and raw materials
Use safe wateror treat it to make it safe;
Select fresh and wholesome foods;:
Choose foods processed for safety, such as
pasteurizedmilk;
Wash fruits and vegetables, especiallyif eatenraw.
Do not use food beyond its expirydate.

28. .