Page 94 - كتاب سنة اولى

Food hygiene
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 Exhaustion;

 Headache;

 Fever;

 Abdominal pain;

 Tiredness.

Preventing foodborne illness

1. Preventing contamination (& adulteration)

2. Eliminating contaminants

3. Controlling growth (bacteria and mould)

Principles of Food Safety Practices are :

1. Clean – wash hands

and surfaces often:

2. Proper hand

washing is the single

most

effective means for preventing the spread of disease-causing

bacteria from hands to food. According to the Centers for Disease

Control and Prevention (CDC).

3. Separate – don’t cross-contaminate

4. Cook – cook to proper temperatures

5. Chill – refrigerate promptly

6. Use safe water and raw materials

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