Causes

Causes

1. infected food handlers

2. cross contamination

3. food prepared to far in advance

4. not thawing frozen food properly

5. under cooking food

6. not reheating food correctly

7. hot holding food below 63 c

8. cooling too slow during danger zone

9. use of leftovers

10. FoodPoisoning

    • its caused by harmful bacteria
    • e.coli(raw meats and under cooked meats)
      • salmonella(chicken and eggs)
        • Listeria(soft cheeses and pate)
          • staphylococcus(nose and throat of humans)
    • High risk foods
      • normally moist and high in protein
      • cooked poultry
      • cooked meats
      • dairy produce
      • cooked rice
      • soups,sauces and stocks
      • shellfish
      • raw eggs in mayonnaise
    • low risk foods
      • usually low in moisture,protein but high in fat
      • lard,butter and hard cheese
      • pickled foods
      • jams and other preserves
      • bacon and chemically preserved foods
    • symptoms include... nausea,abdominal pains,sickness,diarrhoea,fever
    • The Three C's
      • keep food COLD,CLEAN and COVERED