FOOD SAFETY

SAFE FOOD AND FOOD HYGIENE SAFE FOOD

Food which is free of contaminants and will not cause, illness or harm

This is achieved by GOOD FOOD HYGIENE All Measures necessary to ensure the safety and wholesomeness of food from receipt of raw materials to supplying the consumer

Protecting food from risk of contamination, including harmful bacteria, poisons and foreign bodies

Preventing any bacteria present multiplying to a level which would result in illness of consumers or the early spoilage of food

Destruction of harmful bacteria in the food by thorough cooking, processing or irradiation Discarding unfit or contaminated food

FOOD POISONING DEFINITIONS

FOOD POISONING An acute illness, brought on by eating contaminated or poisonous food, usually with symptoms of diarrhoea and/or vomiting A CASE of Food Poisoning A Person with symptoms usually diarrhoea and/or vomiting, who has become ill as a result of eating contaminated food and who has provided a specimen from which a food poisoning organism, to in or poison has been isolated or is part of a confirmed food poisoning outbreak! An OUTBREAK of food poisoning An incident in which two or more people, thought to have a common e posure, e perience a similar illness CARRIERS ARE PEOPLE WHO "how no symptoms but e crete food poisoning organisms or carry them on their bodies TWO TYPES CONVALESCENT Ca i! #ecovered from illness but is still e creting organism HEALTHY Ca i! $ever shown symptoms but is e creting organisms

COSTS OF POOR HYGIENE AND BENEFITS OF GOOD FOOD HYGIENE

COSTS Food poisoning Food complaints &oss of production &oss of business Fines and legal costs (ost of civil action )igh staff turnover Food loss (losure

BENEFITS %ood reputation "atisfied customers 'ncreased productivity %ood working conditions &egal compliance #educed risk of poisoning &onger shelf*life )igher staff morale

INCIDENCE OF FOOD POISONING

The annual incidence of food poisoning in +ngland and ,ales is unknown 't is estimated to be several million people Possibly up to -.. people die each year either directly or indirectly from food poisoning

GRAPH SAL"ONELLA (onsidered by many to be the best indicator as to how well the industry is improving but there are many things other than food safety that affect trends

GRAPH GENERAL OUTBREAKS 'dentifies outbreaks mainly from commercial food businesses rather than individual unconnected cases

REPORTED CASES Food poisoning /for notification purposes0 1Any disease of an infectious or to ic nature caused by or thought to be caused by the consumption of food or water Many of these cases are unconfirmed i!e! no specimen provided They include many cases of diarrhoea and vomiting, which are non*foodborne! These statistics should not be used to indicate trends of actual food poisoning and they should never be used to indicate trends of food safety standards