Food Hygiene Act 1990

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FOOD HYGIENE ACT 1990 Food hygiene is all about how you care, prepare and store food. And also how to prevent contamination and food poisoning. There are three important rules of food hygiene and they are reffered to as the 3’c’s: 1. Food must be clean 2. You must be kept cold 3. You must cook food thoroughly When food is contaminated by bacteria it may cause gastro-enteritis. Gastro-enteritis is the “inflammation of the stomach and intestines, typically resulting from bacterial toxins or viral infection and causing vomiting and diarrhoea”(1). this can be very serious. Bacteria can get into food in various ways such as having dirty hands, dirty work surfaces, dirty drying up towels, uncooked meat and poultry, dirty sinks and draining pipes, fingers or spoons being licked , flies and so many others to get in contact with bacteria. Bacteria love to thrive in warm and moist places especially in foods that contain proteins, meat, dairy products. FOOD POISONING BACTERIA Salmonella – This bacteria lives in the bowel. They get into foods by human and animal excreta and even polluted water. If the food is thoroughly cooked the bacteria will be killed immediately and will not be able to cause harm to anyone. Staphylococcus – this bacteria can be found in so many places such as in the nose , throat , infected boils and cuts. They produce harmful toxins which cannot be easily killed by the cooking process. Costridium - this bacteria food in humans and animals excreta. They love to thrive in some types of food. They produces pores that last for a long period of times and may survive while you are cooking. The bacteria can produce toxins in the intestine. FOOD POISON The symptoms for food poisoning include things like diarrhoea, abdominal pains and vomiting. This can usually occur between 2 hours and may even last for 2 days to one week or even longer than

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