Food Safety

World Health House Indraprastha Estate, Mahatma Gandhi Marg, New Delhi-110002, India Website: www.searo.who.int

5 Keys to Safer Food

$ Wash your hands be fore handling food and often during food preparation.

$ _{Wash your hands}

after going to the toilet.

$ _{Wash and sanitize}

all surfaces and equipment used for food preparation.

$ _{Protect kitchen}

areas and food from insects, pests and other animals.

5°C 60°C

Danger zone!

$ _{Do not leave cooked food}

at room temperature for more than 2 hours.

$ _{Refrigerate promptly all}

cooked and perishable food (preferably below 5°C).

$ _{Keep cooked food piping}

hot (more than 60°C) prior to serving.

$ Do not store food too long even in the refrigerator.

$ _{Do not thaw frozen food}

at room temerature.

$ Use safe water or treat it to make it safe.

$ Select fresh and wholesome foods.

$ Choose foods processed for safety, such as pasteurized milk.

$ _{Wash fruits and}

vegetables, especially if eaten raw.

$ _{Do not use food}

beyond its expiry date.

$ _{Separate raw meat,}

poultry and seafood from other foods.

$ _{Use separate}

equipments and utensils such as knives and cutting boards for handling raw foods.

$ _{Store food in}

containers to avoid contact between raw and prepared foods..

70°C

$ Cook food thoroughly, especially meat, poultry, eggs and seafood.

$ _{Bring foods like soups}

and stews to boiling to make sure that they have reached 70°C. For meat and poultry, make sure that juices are clear not pink. Ideally, use a thermometer.

$ _{Reheat cooked food}

thoroughly.

Keep clean

Cook thoroughly

Use safe water and

raw materials

Separate raw and

cooked food

safe temperature

Keep food at

F

dborne

I

llnesses

Causes of foodborne illnesses



Bacteria



Viruses



Parasites



Chemicals



Allergic reactions

By eating contaminated food or water

someone may get ill. The food may

get contaminated during production,

processing, storage, transportation, or

preparation before consumption.

Symptoms of foodborne illnesses



Gastrointestinal symptoms like

diarrhoea, vomiting, dizziness, or

fatigue



Fever



Blood in stools



Neurological symptoms

In most cases of foodborne illnesses,

diarrhoea and vomiting are the usual

symptoms.

Diagnosis of foodborne illnesses



Observing the symptoms

 Investigating recently eaten foods

 Considering results of laboratory

diagnostic tests such as

examination of the faeces and blood

culture

 Testing of the suspected food for

possible contamination or source of

pathogens.

Suggested treatment for

foodborne illnesses



In serious foodborne illnesses,

hospitalization may be needed

to receive special care and

supportive therapy