Food safety
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This document discusses food safety and outlines steps that can be taken before and during food consumption to ensure safety. It notes that doctors see patients who get sick from unsafe food and promote healthy living through nutrition. Key steps for food safety include growing, storing, and handling food properly as well as cooking it thoroughly at safe temperatures. Unsafe food can cause diseases like diarrhea and viruses and kill over 2 million people annually. Policymakers, consumers, and food vendors all have roles to play in promoting food safety.
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Why food safety is important?
In today’s busy life we don’t have time to look out on our health. Everyone busy in their daily schedule. For good health, we have to take healthy foods. So, we have to make sure that the food we are eating is not harmful for us. The food must not be contaminated with harmful viruses, toxins, bacteria, parasites and chemicals. This is the main reason for the most of the diseases which are happen through the food. The food safety depends upon from the farmer’s farm to the consumer’s plate.
Lesson 1 Introduction to Food Safety
The document discusses the importance of food safety and sanitation. It notes that unsafe food causes over 200 diseases and 600 million people get sick from contaminated food each year, resulting in 420,000 deaths. Children under 5 and elderly are most at risk. Foodborne illness occurs when food is exposed to unsafe temperatures, infected food workers, or contamination. Recent outbreaks show the need for proper handling and sanitation practices. Contamination can occur from many sources and cross-contamination must be prevented. Proper food safety systems like HACCP and food codes help ensure safe food.
Food safety a introduction
This is a introduction to food safety in a small, medium size hotels, resorts or food setup (as in restaurant) It can be used as a guide to train staff.
Food safety
The document discusses food safety as a public health priority. It outlines the major foodborne illnesses including bacteria and viruses. It reviews literature on food contamination in India and discusses the global burden of unsafe food. In India, many food samples have been found to contain pathogens. Chemical toxins, heavy metals, and food adulteration also pose challenges. The evolution of the food system and effects of climate change increase food safety responsibilities. WHO works to protect consumer health through guidance, frameworks, and technical assistance on this important issue.
Keeping food safe
This document provides an introduction to food safety. It discusses the major causes of foodborne illness including biological, chemical, and physical contamination. Biological contamination, specifically pathogens like bacteria, viruses, parasites and fungi, pose the biggest threat if they are allowed to grow in foods. Their growth is supported by conditions like time, temperature, food characteristics, moisture, acidity and oxygen levels. Certain foods called TCS or Time-Temperature Control for Safety foods are especially at risk if not properly handled and temperature controlled. Proper hygiene, cleaning, separation of operations, and supplier oversight are necessary to prevent contamination and foodborne illness outbreaks.
Lesson 4 n utrition
This document discusses food safety and foodborne illness. It defines foodborne illness as sickness caused by contaminated food, which can have mild to severe symptoms. The causes of foodborne illness include improper food handling and preparation that allows harmful organisms to grow. High-risk foods like meat, eggs, dairy and cooked rice are more likely to support growth of these organisms. To prevent foodborne illness, consumers should avoid temperature danger zones during storage and preparation, practice good hygiene including handwashing, and properly cook and refrigerate foods.
Lesson 2 hfoodsafe
The document discusses laws and regulations regarding food safety and sanitation in the United States and Philippines. It outlines the key provisions of the FDA Food Code in the US, which provides uniform standards for food safety. It also summarizes Presidential Decree No. 856, known as the Code on Sanitation of the Philippines, which aims to improve sanitation and protect public health. The Code assigns regulatory powers to the Department of Health and outlines sanitation requirements for food establishments, food handling, water quality, refuse disposal, and facilities.
Introduction to Food Safety
Food Safety General Principles including: Foodborne Illness vs Food Poisoning, Types of Hazards in Food Hygiene, The 5 Key Principles of Food Hygiene, Critical Basics for Food Hygiene, Cooking-ware Types & Food Safety ,Plastic Containers, Food Safety Management Systems.
It covers general and critical information on each of the sections it includes.
Helpful for acquiring a good knowledge about the food hygiene topic.
Can be presented in class settings or workshops.
Recommended
Why food safety is important?
In today’s busy life we don’t have time to look out on our health. Everyone busy in their daily schedule. For good health, we have to take healthy foods. So, we have to make sure that the food we are eating is not harmful for us. The food must not be contaminated with harmful viruses, toxins, bacteria, parasites and chemicals. This is the main reason for the most of the diseases which are happen through the food. The food safety depends upon from the farmer’s farm to the consumer’s plate.
Lesson 1 Introduction to Food Safety
The document discusses the importance of food safety and sanitation. It notes that unsafe food causes over 200 diseases and 600 million people get sick from contaminated food each year, resulting in 420,000 deaths. Children under 5 and elderly are most at risk. Foodborne illness occurs when food is exposed to unsafe temperatures, infected food workers, or contamination. Recent outbreaks show the need for proper handling and sanitation practices. Contamination can occur from many sources and cross-contamination must be prevented. Proper food safety systems like HACCP and food codes help ensure safe food.
Food safety a introduction
This is a introduction to food safety in a small, medium size hotels, resorts or food setup (as in restaurant) It can be used as a guide to train staff.
Food safety
The document discusses food safety as a public health priority. It outlines the major foodborne illnesses including bacteria and viruses. It reviews literature on food contamination in India and discusses the global burden of unsafe food. In India, many food samples have been found to contain pathogens. Chemical toxins, heavy metals, and food adulteration also pose challenges. The evolution of the food system and effects of climate change increase food safety responsibilities. WHO works to protect consumer health through guidance, frameworks, and technical assistance on this important issue.
Keeping food safe
This document provides an introduction to food safety. It discusses the major causes of foodborne illness including biological, chemical, and physical contamination. Biological contamination, specifically pathogens like bacteria, viruses, parasites and fungi, pose the biggest threat if they are allowed to grow in foods. Their growth is supported by conditions like time, temperature, food characteristics, moisture, acidity and oxygen levels. Certain foods called TCS or Time-Temperature Control for Safety foods are especially at risk if not properly handled and temperature controlled. Proper hygiene, cleaning, separation of operations, and supplier oversight are necessary to prevent contamination and foodborne illness outbreaks.
Lesson 4 n utrition
This document discusses food safety and foodborne illness. It defines foodborne illness as sickness caused by contaminated food, which can have mild to severe symptoms. The causes of foodborne illness include improper food handling and preparation that allows harmful organisms to grow. High-risk foods like meat, eggs, dairy and cooked rice are more likely to support growth of these organisms. To prevent foodborne illness, consumers should avoid temperature danger zones during storage and preparation, practice good hygiene including handwashing, and properly cook and refrigerate foods.
Lesson 2 hfoodsafe
The document discusses laws and regulations regarding food safety and sanitation in the United States and Philippines. It outlines the key provisions of the FDA Food Code in the US, which provides uniform standards for food safety. It also summarizes Presidential Decree No. 856, known as the Code on Sanitation of the Philippines, which aims to improve sanitation and protect public health. The Code assigns regulatory powers to the Department of Health and outlines sanitation requirements for food establishments, food handling, water quality, refuse disposal, and facilities.
Introduction to Food Safety
Food Safety General Principles including: Foodborne Illness vs Food Poisoning, Types of Hazards in Food Hygiene, The 5 Key Principles of Food Hygiene, Critical Basics for Food Hygiene, Cooking-ware Types & Food Safety ,Plastic Containers, Food Safety Management Systems.
It covers general and critical information on each of the sections it includes.
Helpful for acquiring a good knowledge about the food hygiene topic.
Can be presented in class settings or workshops.
Food safety
This document discusses food safety and food hygiene. It covers:
1) The importance of food hygiene in preventing foodborne illness from contamination at any point during food production and handling.
2) Classification of common foodborne illnesses caused by bacteria, viruses, parasites, and chemicals.
3) Diseases that can be transmitted through milk due to contamination and the importance of clean milk production practices.
4) Pasteurization as a method to destroy pathogens in milk without compromising quality, involving specific time and temperature standards.
Food safety presentation 03.09.15
The document provides an overview of food safety training that covers Good Warehousing Practices (GWP), Sanitation Standard Operating Procedures (SSOP), and Hazard Analysis Critical Control Point (HACCP). It discusses the objectives of ensuring food safety in manufacturing and service industries. Key aspects covered include food contamination risks from personnel like improper hygiene, importance of cleaning and separation of raw and cooked foods. The document also outlines food labeling, additives, and hazards from microbes, chemicals and physical contaminants.
Food safety Test
This document discusses food safety and foodborne illness. It defines foodborne illness as sickness caused by eating contaminated food. Certain groups like children, pregnant women and seniors are at higher risk. Bacteria like E. coli, Salmonella and Staphylococcus aureus can cause foodborne illness if food is not properly handled or cooked. The document outlines four key steps to food safety - clean, separate, cook, and chill - to prevent contamination and the growth of harmful bacteria.
Food control agency and their roles
Food control refers to regulatory activities by national or local authorities to ensure food safety. The document discusses various agencies involved in food control, including their roles and responsibilities. It outlines the federal agencies like FDA, USDA, EPA, CDC and their functions. It also discusses the roles of state and local authorities and how they collaborate with federal agencies on various food safety activities like surveillance, outbreak investigation, inspections, etc. through programs like FoodNet, PulseNet, OutbreakNet, eLEXNET, etc.
4 hour food handlers class
This document provides information about the requirements for obtaining a food handler card through an environmental health course at Bassett Army Community Hospital. It discusses scheduling a proctored test on Thursdays at 12:00 pm after reviewing the course slides, which takes approximately 4 hours. Upon passing the test with a score of 70% or better, the food handler card will be issued the same day. The document also outlines the responsibilities of environmental health in inspecting various facilities to ensure health and sanitation standards are met. It details the food safety responsibilities and requirements for anyone serving food on a military post, including obtaining permits and valid food handler cards. Key food safety considerations like proper food sources, holding temperatures, thawing methods, and
Food safety report
The document discusses food contaminants and how they can cause foodborne illness. The three main types of food contaminants are biological, physical, and chemical. Biological contaminants like bacteria and viruses can cause food poisoning if foods are mishandled. Physical contaminants are foreign objects that can accidentally enter food. Chemical contaminants are substances like cleaning products, pesticides, and toxic metals that can contaminate food. The three main causes of foodborne illness are cross-contamination, time/temperature abuse, and poor personal hygiene. Proper handwashing, cleaning/sanitizing, and food safety practices are key to preventing contamination.
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The document provides an overview of food safety for a foodservice operation. It defines what a foodborne illness is and discusses the challenges, costs, and contaminants associated with food safety. It identifies time-temperature abuse, cross-contamination, poor personal hygiene, and cleaning/sanitation issues as how food becomes unsafe. The document explains that time/temperature control for safety foods and ready-to-eat foods are most at risk of becoming unsafe. It outlines the responsibilities of managers in ensuring food safety.
Sitxfsa101 use hygienic practices for food retail
This document discusses proper hygiene practices for food safety. It emphasizes that hand washing alone is not sufficient, and all food workers must practice good hygiene when handling food. The document also outlines several legal obligations for food businesses to ensure food safety, including meeting temperature requirements, supplier oversight, staff training, pest control, and cleaning/storage practices. It stresses that environmental health officers enforce these food safety laws.
Food and hygiene ppt
Food provides nutrients and is obtained from plants and animals. Most food comes from cereal grains like wheat and rice that are fed to livestock. Some foods come from fungi or algae while others like salt are used to preserve foods. Plants and plant parts are also consumed, including seeds which are a source of nutrients and oils. Animals are used directly as meat or indirectly through products like milk, eggs and honey. Food production is increasingly focused on sustainability and food safety aims to prevent foodborne illness.
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This document provides information on food safety and hygiene practices for food businesses. It outlines standards for personal hygiene including wearing clean uniforms, tying back hair, removing jewelry, keeping nails short and clean, and washing hands regularly. It also discusses proper handwashing technique, HACCP food safety plans, food storage temperatures, cross-contamination prevention, and the legal consequences of failing to follow food safety procedures.
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See Details: http://bit.ly/2HRTkRO
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This document provides an introduction to food science. It defines food science as using engineering, biological, and physical sciences to study foods, food deterioration, food processing principles, and food improvement for consumers. Food science includes studying the chemical, physical, and microbiological nature of foods and any transformations during processing. Key branches of food science are also summarized, including food technology, food chemistry, food microbiology, food engineering, food processing, food quality, and nutrition. Food quality factors like palatability, digestibility, and physiological and psychological factors that influence food acceptance are briefly outlined.
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The document discusses food, food hygiene, food safety, and personal hygiene. Food is any substance consumed to provide nutrients that are ingested and assimilated by organisms. Food hygiene promotes health through proper handling and preparation of food. Food safety involves preventing foodborne illness through safe food handling, preparation, and storage. Personal hygiene, like regular hand washing, bathing, and dental hygiene, is important for preventing the spread of illness.
Food safety in hospital
Food safety in hospitals is important because patients have weakened immune systems and are at higher risk of foodborne illness. A review of hospital food poisoning outbreaks in Scotland from 1972-1977 found over 1,500 people were infected due to food prepared in hospitals. Food safety aims to prevent food hazards like biological, chemical, physical, and allergic contaminants that can cause health issues. Key aspects of food safety in hospitals include preventing cross-contamination, proper food temperature and storage, hygiene practices, and sanitation.
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This training presentation educates food handlers on food safety and hygiene. It summarizes that foodborne diseases kill over 2 million people annually. Food can be contaminated by physical, chemical, or microbiological hazards like bacteria, which need specific conditions like water, food, temperature and time to multiply rapidly and cause food poisoning. Common sources of food poisoning bacteria are food handlers, raw foods, pests, air, and dirt. Proper temperature control and avoiding cross-contamination are important to prevent bacterial growth. Thorough cleaning, pest control, personal hygiene, and safe food handling practices are essential to ensuring food safety.
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This document contains information about quality control measures for hospital food service and nutrition. It discusses the importance of quality control for food, kitchen equipment, raw materials, and food service areas. It describes designing nutritional quality indicators to assess hospital food and nutrition care quality. These include indicators for nutritional care quality and food service quality. The document emphasizes that hospital malnutrition and increased chronic disease require improvements in nutritional care quality.
Ntural Tasty food in Ernakulam
No-1 chemical free food in ernakulam delicious and health food and very low rate good atmosphere we provide high hygienic and clean food To ensure good food quality, it is important to buy from reputable sources, handle and store food properly, and follow basic food safety guidelines. Additionally, choosing fresh, seasonal, and locally grown produce can often result in higher quality food. Clean and hygienic food refers to food that is free from harmful contaminants such as bacteria, viruses, and other pathogens. It is important to ensure that food is handled, prepared, and stored in a way that prevents the growth and spread of these contaminants.
Ultimately, the best way to ensure that your food is safe and healthy is to buy from reputable sources, read labels carefully, and follow basic food safety guidelines
What is food safety and why it is important
The news media frequently comes up with stories- “Authorities have shut down a food processing plant or restaurant, stating it was contaminated by bacteria linked to the health hazards of several people, health officials said.” So, it’s no wonder what is Food Safety why food safety has become a constant concern all over the world and one of the most important topics to talk about.
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Food safety
This document discusses food safety and food hygiene. It covers:
1) The importance of food hygiene in preventing foodborne illness from contamination at any point during food production and handling.
2) Classification of common foodborne illnesses caused by bacteria, viruses, parasites, and chemicals.
3) Diseases that can be transmitted through milk due to contamination and the importance of clean milk production practices.
4) Pasteurization as a method to destroy pathogens in milk without compromising quality, involving specific time and temperature standards.
Food safety presentation 03.09.15
The document provides an overview of food safety training that covers Good Warehousing Practices (GWP), Sanitation Standard Operating Procedures (SSOP), and Hazard Analysis Critical Control Point (HACCP). It discusses the objectives of ensuring food safety in manufacturing and service industries. Key aspects covered include food contamination risks from personnel like improper hygiene, importance of cleaning and separation of raw and cooked foods. The document also outlines food labeling, additives, and hazards from microbes, chemicals and physical contaminants.
Food safety Test
This document discusses food safety and foodborne illness. It defines foodborne illness as sickness caused by eating contaminated food. Certain groups like children, pregnant women and seniors are at higher risk. Bacteria like E. coli, Salmonella and Staphylococcus aureus can cause foodborne illness if food is not properly handled or cooked. The document outlines four key steps to food safety - clean, separate, cook, and chill - to prevent contamination and the growth of harmful bacteria.
Food control agency and their roles
Food control refers to regulatory activities by national or local authorities to ensure food safety. The document discusses various agencies involved in food control, including their roles and responsibilities. It outlines the federal agencies like FDA, USDA, EPA, CDC and their functions. It also discusses the roles of state and local authorities and how they collaborate with federal agencies on various food safety activities like surveillance, outbreak investigation, inspections, etc. through programs like FoodNet, PulseNet, OutbreakNet, eLEXNET, etc.
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This document provides information about the requirements for obtaining a food handler card through an environmental health course at Bassett Army Community Hospital. It discusses scheduling a proctored test on Thursdays at 12:00 pm after reviewing the course slides, which takes approximately 4 hours. Upon passing the test with a score of 70% or better, the food handler card will be issued the same day. The document also outlines the responsibilities of environmental health in inspecting various facilities to ensure health and sanitation standards are met. It details the food safety responsibilities and requirements for anyone serving food on a military post, including obtaining permits and valid food handler cards. Key food safety considerations like proper food sources, holding temperatures, thawing methods, and
Food safety report
The document discusses food contaminants and how they can cause foodborne illness. The three main types of food contaminants are biological, physical, and chemical. Biological contaminants like bacteria and viruses can cause food poisoning if foods are mishandled. Physical contaminants are foreign objects that can accidentally enter food. Chemical contaminants are substances like cleaning products, pesticides, and toxic metals that can contaminate food. The three main causes of foodborne illness are cross-contamination, time/temperature abuse, and poor personal hygiene. Proper handwashing, cleaning/sanitizing, and food safety practices are key to preventing contamination.
Vitality and Health with Forever
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The document provides an overview of food safety for a foodservice operation. It defines what a foodborne illness is and discusses the challenges, costs, and contaminants associated with food safety. It identifies time-temperature abuse, cross-contamination, poor personal hygiene, and cleaning/sanitation issues as how food becomes unsafe. The document explains that time/temperature control for safety foods and ready-to-eat foods are most at risk of becoming unsafe. It outlines the responsibilities of managers in ensuring food safety.
Sitxfsa101 use hygienic practices for food retail
This document discusses proper hygiene practices for food safety. It emphasizes that hand washing alone is not sufficient, and all food workers must practice good hygiene when handling food. The document also outlines several legal obligations for food businesses to ensure food safety, including meeting temperature requirements, supplier oversight, staff training, pest control, and cleaning/storage practices. It stresses that environmental health officers enforce these food safety laws.
Food and hygiene ppt
Food provides nutrients and is obtained from plants and animals. Most food comes from cereal grains like wheat and rice that are fed to livestock. Some foods come from fungi or algae while others like salt are used to preserve foods. Plants and plant parts are also consumed, including seeds which are a source of nutrients and oils. Animals are used directly as meat or indirectly through products like milk, eggs and honey. Food production is increasingly focused on sustainability and food safety aims to prevent foodborne illness.
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This document provides information on food safety and hygiene practices for food businesses. It outlines standards for personal hygiene including wearing clean uniforms, tying back hair, removing jewelry, keeping nails short and clean, and washing hands regularly. It also discusses proper handwashing technique, HACCP food safety plans, food storage temperatures, cross-contamination prevention, and the legal consequences of failing to follow food safety procedures.
Level 1 Food Hygiene and Safety - Training Express
Anyone who works in an establishment that deals with food should have a basic understanding of the principles of food hygiene and safety. In industries such as catering and food delivery, it is essential that any food safety hazards can be identified and that waste is managed efficiently.
See Details: http://bit.ly/2HRTkRO
Basic culinary arts
This document provides an introduction to food science. It defines food science as using engineering, biological, and physical sciences to study foods, food deterioration, food processing principles, and food improvement for consumers. Food science includes studying the chemical, physical, and microbiological nature of foods and any transformations during processing. Key branches of food science are also summarized, including food technology, food chemistry, food microbiology, food engineering, food processing, food quality, and nutrition. Food quality factors like palatability, digestibility, and physiological and psychological factors that influence food acceptance are briefly outlined.
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Healthy Skin Foods
Certain foods can promote healthy skin, including low-fat dairy products which contain vitamin A; berries like blackberries and blueberries which are high in antioxidants; salmon and walnuts which contain essential fatty acids that support cell membranes and skin hydration; healthy oils that lubricate skin; and whole grains, turkey, tuna, and brazil nuts which are sources of selenium, an important nutrient for skin health. Green tea contains anti-inflammatory polyphenols that protect skin from damage, while adequate water hydration is also important to maintain healthy, youthful looking skin.
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The document discusses food, food hygiene, food safety, and personal hygiene. Food is any substance consumed to provide nutrients that are ingested and assimilated by organisms. Food hygiene promotes health through proper handling and preparation of food. Food safety involves preventing foodborne illness through safe food handling, preparation, and storage. Personal hygiene, like regular hand washing, bathing, and dental hygiene, is important for preventing the spread of illness.
Food safety in hospital
Food safety in hospitals is important because patients have weakened immune systems and are at higher risk of foodborne illness. A review of hospital food poisoning outbreaks in Scotland from 1972-1977 found over 1,500 people were infected due to food prepared in hospitals. Food safety aims to prevent food hazards like biological, chemical, physical, and allergic contaminants that can cause health issues. Key aspects of food safety in hospitals include preventing cross-contamination, proper food temperature and storage, hygiene practices, and sanitation.
Food safety and hygiene
This training presentation educates food handlers on food safety and hygiene. It summarizes that foodborne diseases kill over 2 million people annually. Food can be contaminated by physical, chemical, or microbiological hazards like bacteria, which need specific conditions like water, food, temperature and time to multiply rapidly and cause food poisoning. Common sources of food poisoning bacteria are food handlers, raw foods, pests, air, and dirt. Proper temperature control and avoiding cross-contamination are important to prevent bacterial growth. Thorough cleaning, pest control, personal hygiene, and safe food handling practices are essential to ensuring food safety.
Quality Indicators of Catering Services in a Hospital
This document contains information about quality control measures for hospital food service and nutrition. It discusses the importance of quality control for food, kitchen equipment, raw materials, and food service areas. It describes designing nutritional quality indicators to assess hospital food and nutrition care quality. These include indicators for nutritional care quality and food service quality. The document emphasizes that hospital malnutrition and increased chronic disease require improvements in nutritional care quality.
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Level 1 Food Hygiene and Safety - Training Express
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Ultimately, the best way to ensure that your food is safe and healthy is to buy from reputable sources, read labels carefully, and follow basic food safety guidelines
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Food safety
- 1. FOOD SAFETY Abdus Salam Khan, MD FACP Director Emergency department Shifa International Hospital
- 3. WHAT DOCTORS HAVE TO DO WITH FOOD… We eat food………. We love nutritious and safe food…… We see patients who get sick after eating unsafe food….. We ask our patients to eat healthy and nutritious food…. We promote healthy living through healthy food…..
- 5. WHAT IS FOOD SAFETY… Safety of food before its consumption…. Safety from food after its consumption…..
- 6. FOOD SAFETY BEFORE CONSUMPTION Growing food by right methods. Growing food at the right places. Feeding it with right ingredients. Keeping the harvest healthy. Store the harvest in safe way. Storing the meat product in safer way. Avoid mixing the raw and other food ingredients.
- 7. FOOD SAFETY FOR CONSUMPTION. Selecting the right food ingredients. Cleaning them well and keeping them safe. Cooking the food at appropriate temperature. Eating in right amount. Eating with clean utensils. Selecting right and safe food venders. Avoiding unsafe places. Avoid over eating and eating unsafe food.
- 9. WHAT IS UNSAFE FOOD. Food that is mixed with germs.. Bacteria Viruses. Parasites. Prions. Chemicals.
- 10. WHAT DOES UNSAFE FOOD DO. Mostly the unsafe food can result in: Diarrheal diseases. Viral diseases. Reproductive problems. Cancers. About 2 millions people annually get sick by unsafe food and unsafe water…. Mostly kids.
- 12. PUBLIC HEALTH AND FOOD.. Access to sufficient amount of safe and nutritious food is key to sustaining life and promoting good health. Unsafe food causes >200 diseases ranging from diarrhea to cancer. Food and water borne diseases kill >2 million people annually, mostly kids. Food safety is linked to nutrition and food security. Food borne diseases impede development of a nation. Food now crosses multiple national boundaries so it requires collaboration to help ensure safety.
- 14. WHAT CAN POLICY MAKERS DO Make safe food a top priority. Integrate food safety into broader food safety. Buily trust through sound and transparent communication. Foster multi-sectoral collaboration to achieve sustainable and solid food systems. Think globally and act locally.
- 15. WHAT SHOULD CONSUMERS DO.. Be an informed consumers. Know about the nutritious value of your food as well as its safety. Handle store and prepare food safely. Teach healthy practices to others in your community. Make safe/wise choices. Enjoy eating food.
- 17. WHO 5 KEYS TO SAFER FOOD… Keep the food clean. Separate raw and cooked food. Cook thoroughly. Cook foot at safe temperature. Use safe water and raw materials.
- 19. SAFE AND WISE CHOICES. Choose food wisely for… Pregnant women Elderly Sick Children Avoid unsafe food. When shopping: Keep raw meat separate from your other baskets. Select a shop that is clean. Read the food labels and know what you are eating.
- 22. ENJOY EATING FOOD.. Eat nutritious food to get right amount of energy and stay healthy. Eat in clean places. Eat without rushing and avoid choking on food. Eat with friends and family. Eating bring us together.
- 25. Thank you and eat safe...