This category is dedicated to protecting public health by promoting safe food handling and production practices. It focuses on food-borne illnesses, their causes, prevention, and control, while also exploring established food safety systems such as HACCP, GMP, and food hygiene standards across the food chain. In addition, this section shares practical, easy-to-apply food safety tips to support safer food choices at home, in food businesses, and within food processing environments.
Food thermometers are the most reliable tool to ensure safe cooking. Knowing how to use them correctly helps prevent foodborne illness worldwide. Types of Food Thermometers How to Use a Thermometer Correctly Tips for Accuracy Benefits Key Takeaway: A food thermometer is an essential tool for safe and perfect cooking. Correct usage ensures health and…
Foodborne illnesses occur when people consume food or drinks contaminated with harmful bacteria, viruses, parasites, or toxins. Understanding the most common foodborne illnesses and their causes helps prevent food poisoning and promotes safer food handling practices. 1. Salmonellosis (Salmonella) Cause: Salmonella bacteriaCommon Sources: Raw or undercooked poultry, eggs, unpasteurized milk, contaminated fruits and vegetablesMain Risk…
Spending time outdoors with family and friends is fun, but foodborne illnesses can quickly turn a memorable picnic or camping trip into a health nightmare. Whether you’re in the mountains, at the beach, or your local park, following these food safety tips ensures your meals stay safe and delicious. 1. Plan Ahead 2. Keep Cold…
Most mild food poisoning cases resolve on their own, but medical attention is necessary when symptoms are severe, persistent, or affect vulnerable individuals. Seek Medical Help Immediately If You Experience: Seek Medical Care Promptly for High-Risk Individuals: Emergency Warning Signs: ⚠️ These may indicate serious infections such as botulism or severe bacterial complications. Key Takeaway…
Food poisoning can affect anyone, but certain groups are more vulnerable to severe illness and complications due to weaker or changing immune systems. 1. Infants and Young Children Children have developing immune systems and smaller body sizes, making them more susceptible to dehydration and serious infections from contaminated food or water. 2. Elderly People As…
Certain foods are more likely to cause food poisoning because they support the growth of harmful bacteria or are often eaten raw or undercooked. Understanding high-risk foods helps consumers make safer food choices and reduce the risk of foodborne illness. 1. Raw or Undercooked Poultry Chicken and other poultry commonly carry Salmonella and Campylobacter. Inadequate…
Foodborne illnesses occur when people consume food or drinks contaminated with harmful bacteria, viruses, parasites, or toxins. Understanding the most common foodborne illnesses and their causes helps prevent food poisoning and promotes safer food handling practices. 1. Salmonellosis (Salmonella) Cause: Salmonella bacteriaCommon Sources: Raw or undercooked poultry, eggs, unpasteurized milk, contaminated fruits and vegetablesMain Risk…
Proper temperature control is one of the most effective ways to prevent foodborne illness. Keeping food outside safe temperature ranges allows harmful bacteria to multiply rapidly. Food Temperature Safety Guide Storage Area / Food Type Safe Temperature Refrigerator ≤ 4°C (40°F) Freezer -18°C (0°F) or below Hot cooked food (holding) ≥ 60°C (140°F) Danger Zone…
Street food is popular for its convenience and affordability, but improper handling can increase the risk of foodborne illness. Following basic safety practices helps consumers enjoy street foods while minimizing health risks. 1. Choose Vendors Who Practice Good Hygiene Buy food from vendors who keep their stalls clean, wear clean clothing, and handle food with…
Refrigeration helps slow the growth of harmful bacteria, but it does not stop spoilage completely. Knowing how long foods can be safely stored in the refrigerator helps prevent foodborne illness and reduces food waste. Note: Storage times assume proper refrigeration at 4°C (40°F) or below and correct food handling. 🥩 Raw Foods 🍗 Cooked Foods…
