Page 91 - كتاب سنة اولى

Food hygiene
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 Food Contact Surfaces

 Equipments

 Insects, Animals

High risk people for food borne illness:

1. Infants and pre-school age

children

2. older adults (The Elderly)

3. Pregnant women

4. People with weakened

immune systems such as

AIDS patients and cancer

patients and individuals with certain chronic diseases

What influences occurrence of food-borne diseases/illnesses:

(handled, processed and prepared)

 Food source

 Food storage

 Food preparation

 Food handlers

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