FOOD POISONING AND PREVENTIVE MEASURES

Methods of controling bacterial growth

1. Food should b out of dangrer zone(5 degree celcious to 63 degree celcious).


2. food should be consumed immediately aftrer cooking.


3. reheating of food is done more then 72 degree celcious.


4. food should be refregirted in right temperature.


5. preservation of food most be carried out in proper stabilizers.

PREVENTION OF FOOD POISONING

PURCHASE FOOD FROM RELIABLE SOURCE

vomiting or diarrohoea are the most common symptoms.Fever ,abdominal pain or blood in the stool may occur.The illness is ususlly short lived but can be very serious or even life threatening,particularly at the extremes of life.Ful recovery may take between few hours to several weeks depending upon the fitness of the patint and the type of infection.

WHAT CAN BE DONE TO AVOID FOOD POISONING

1. purchase food from reliable source


2. wash hands,food preparation surfaces and utensils throughly before and after handling raw foods to prevent recpntamination of coked foods.


3. keep refrigerated fod below 5 degree celcious.


4. serve hot food immediatelyor keep them heatedabove 63 degree celcious.


5. remember that the danger zone is between 5 degre celcious to 63 degre celcious.


6. heat canned foods throughly before testing


7. when in doubt,throw it out.


8. know correct storage temperature for every commodity.


9. never store acidic food in the utensils like copper,zinc or antimony.


10. do not allow juices from raw meat to come into contact with other food.