Food Poisoning食物中毒知识培训PPT.ppt

TODAY’S TOPIC FOOD POISONING Food Poisoning …….is the eating of contaminated food or drinking of contaminated water, which results in gastro-intestinal upset other related symptoms Types of Food Poisoning Bacteria Viruses Chemicals Poisonous plants animals Parasites Common Source of Food Poisoning Man Food Pests insects Environment Food Commonly Responsible for Food Poisoning Poorly handled, improperly cooked, unhygienically prepared improperly stored food Symptoms of Food Poisoning Fever Vomiting Stomachache Diarrhoea Every year, a few people are killed by bacteria in their food. Most of them are old people or babies in hospital. But some are young people in their twenties. Prevention of Food Poisoning Pest control Storage Cross contamination Environmental Personal hygiene Prevention of Food Poisoning To keep food as free as possible from contamination by: cooking food at a minimum temperature of 63oC avoiding food from infected food handler/carrier adopting good manufacturing practices (handling, preparation serving) To Eliminate Opportunities for Bacteria Growth Prompt consumption after preparation Separate raw cooked food Adequate refrigeration of perishable food Never defrost food at room temperature Avoid keeping food warm for long periods Reject suspected food Educate the food handler the public concerning the causes prevention the danger involved Hazard Analysis Critical Control Point (HACCP) Concept developed in the 1950’s by the National Aeronautics Space Administration (NASA) Natick Laboratories for use in aerospace manufacturing under the name Failure Mode Effect Analysis HACCP was first introduced to the food industry at the 1971 Conference on Food Protection Hazard Analysis Critical Control Point (HACCP) HACCP focuses on the prevention or control of food safety hazards that fall in the three main categories of biological, chemical physical hazards Hazard Analysis Critical Control Point (HACCP) The objective of HACCP is to ensure that e