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Questions and Answers
What is the primary goal of Hazard Analysis and Critical Control Point (HACCP)?
What is the recommended temperature for reheating cooked food?
What is the recommended time frame for leaving cooked food at room temperature?
What is the purpose of separating raw and cooked food during preparation?
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What is the primary focus of environmental measures in preventing foodborne diseases?
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What is the main purpose of food safety education in the community and for food handlers?
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Study Notes
Prevention of Food Borne Diseases in Community
- Proper hand washing and personal hygiene are essential to prevent food borne diseases
- Proper storage of food, including refrigeration, is critical to prevent contamination
- Food safety education is necessary for both the community and food handlers
- Environmental measures, such as discouraging sewage farming for growing fruits and vegetables, can prevent food contamination
- Hazard Analysis and Critical Control Point (HACCP) is a systematic approach to prevent food safety hazards
Systematic Preventive Approach to Food Safety
- HACCP addresses physical, chemical, and biological hazards as means of prevention
- It identifies food safety hazards at all stages of food production and preparation processes
- Key actions are taken at Critical Control Points (CCPs) to prevent food contamination
Five Keys to Safer Food
- Keep Clean: wash hands before handling food, after using the toilet, and during preparation
- Separate raw and cooked food: separate utensils, storage, and handling to prevent cross-contamination
- Cook Thoroughly: cook meat, poultry, eggs, and seafood to an internal temperature of >70°C
- Keep food at safe temperature: refrigerate cooked food promptly, keep hot food at >60°C, and don't store food too long
- Use safe water and raw materials: use safe water, choose fresh and wholesome fruits, and select foods processed for safety
WHO's Ten Golden Rules for Prevention of Food Borne Diseases
- Food processed for safety: choose processed foods that are safe for consumption
- Thoroughly cook: cook food to an internal temperature of >70°C
- Eat immediately: consume food immediately after cooking
- Store carefully: store food in a clean and covered container
- Reheat thoroughly: reheat cooked food to an internal temperature of >70°C
- No contact between raw and cooked: separate raw and cooked food to prevent cross-contamination
- Wash hands: wash hands before handling food
- Keep food preparation surfaces clean: clean and sanitize surfaces to prevent contamination
- Protect from pests: prevent pest infestation during food storage
- Use potable water: use safe water for food preparation
Prevention of Food Borne Illnesses
- Cook: cook food to an internal temperature of >70°C
- Separate: separate raw and cooked food to prevent cross-contamination
- Chill: refrigerate cooked food promptly
- Clean: wash hands, utensils, and surfaces to prevent contamination
- Report: report any food borne illnesses to the authorities
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Description
This quiz covers the measures for prevention of food borne diseases, including proper hand washing, storage, food safety education, and environmental measures. It also introduces the Hazard Analysis and Critical Control Point (HACCP) approach to food safety.
