Food Safety Awareness Welfare Month

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This short document provides a single photo of a field with crops and the sky. It encourages the reader to get inspired and create their own Haiku Deck presentation on SlideShare. In just 3 words, it promotes making presentations.

1. A study in the US found an 18% increase in reported food allergies among children between 1997-2007. A UK study found peanut allergy prevalence of 1.3%, 3.3%, and 2% in children born in 1989-1990, 1994-1996, and 2001-2002 respectively. 2. Studies found that approximately 50-69% of children outgrow soy allergy by age 10, with higher soy IgE levels associated with poorer outcomes. Approximately 50% of children outgrow wheat allergy by age 6.5 years. 3. Introduction of certain solid foods like potatoes after 4 months and fish after 8 months was associated with increased food allergen sensitization at age 5 years

Basic Food Hygiene Awareness Preview

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This document is a training presentation on basic food hygiene. It introduces key concepts like defining food hygiene, identifying common sources of bacterial contamination, proper food temperature control, and cleaning and disinfection procedures. It also outlines legal requirements under the Food Safety Act of 1990 and the importance of following food safety regulations to prevent food poisoning. The goal is to educate individuals on maintaining hygienic food handling practices.

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Food handling preparation hygiene safety course ISO Certificate Dr Cindy Heaster Carelinks Christadelphian Soup Kitchen Riga, latvia ISO 22000 Recommended International Code of Practice – General Principles of Food Hygiene: CAC/RCP 1-1969, rev. 3 (1997), Amd. (1999). Code of Hygienic Practice for Precooked and Cooked Foods in Mass Catering; CAC/RCP 39-1993. Eiropas Parlamenta un Padomes regulas (EK) Nr. 852/2004 „Par pārtikas higiēnu”. Eiropas Parlamenta un Padomes regula (EK) Nr. 466/2001 REGULATION (EC) No 178/2002 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety Bacteria: single cell, microscopic organisms. Over 1,000,000 would fit on a pinhead and still not be visible to the naked eye. They are found everywhere; soil, water, air, food and on people. Bacteria produce disease either by infecting humans or by producing toxins which cause disease. Examples: Salmonella, Clostridium perfringens, Bacillus cereus, Staphylococcus aureus, Clostridium botulinum, Campylobacter, E.coli, Shigella, Listeria. Harmful bacteria = ‘pathogens’ and only 1% of bacteria cause food poisoning. Others cause food to rot and decay = ‘Spoilage bacteria’ Not all bacteria are harmful! E.g. Bacteria in our gut produce vitamin K, necessary for clotting, and the good bacteria on our skin stop us getting infected by pathogenic bacteria. Break the food poisoning chain. Warmth: Most bacteria grow rapidly at body temperature (37 degrees C), but can grow between 5 and 63 degrees = danger zone. Some bacteria multiply between 0 and 20 degrees. Moisture: All bacteria need moisture, and many dried or dehydrated foods such as milk powder, powdered eggs etc. will allow bacterial growth if they become moist. It’s therefore very important to keep dried foods dry. And also important that all cooking equipment is allowed to dry properly after use. Parasites produce disease by taking nutrients from the host, and by taking up space (e.g. in brain). In the UK, food poisoning from parasites is rare. It is much more common in the developing world. Toxoplasmosis is the most likely cause of parasitical food poisoning in the UK. It is caused by a parasite that is found in the digestive systems of many animals, particularly cats. Humans can get toxoplasmosis by consuming undercooked contaminated meat or food or water contaminated with the faeces of infected cats. Examples: Toxoplasmosis, Giardia, Fluke.

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