Compilation of very interesting resources for a practical interactive session.

1. EMEKA ANUGOM

2. Anybody producing, storing or transporting
food or engages in preparing or serving food

3. Protecting food against contamination and
bacterial infestation .
Preparing food in a safe manner to ensure good
health promotion.

4. Illness arising within 36 hours after eating
poisonous or contaminated food and may
persist for 7days with symptoms like
-Stomach Cramps
-Diarrhea
-Nausea and Vomiting
-Fever and Chills
-Headache
-Dehydration

5. It may be via direct physical contact
contamination or indirectly via route of food
preparation process
Direct Indirect

6. It Maybe via
1-Spoilage Bacteria
(easy to spot as it turns food bad and inedible)
2-Pathogenic Bacteria
(Staphylococcus , Clostridium, Campylobacter ,
Salmonella etc)
3-Viruses (Hepatitis A, Rotavirus etc)
4- Parasites (Amoeba, Worms Giardia etc)
5. Chemicals and Heavy Metals (Lead, Copper etc)

8. in the nose
in the mouth
on hair (incl. beards
on the skin
and mustaches)
Excreta after stooling
under the nails

9. MAN’S INTESTINES
MOUTH
FAECES BACTERIA
HANDS

10. Food contaminated Prior to delivery.
Raw food (Poultry, diary etc.)
People
Insects (cockroaches, flies)
Rodents (Rats)
Other animals and birds
Environment
Improper Waste disposal
Equipment

11. Ensure Quality Assurance is maintained by
Supplier.
Inspect freight thoroughly and ensure all
bad or expired items are removed before
sending to storage.
Reject food infested by insects or rodents.
Reject rusty or badly indented cans.
Due Diligence and Vigilance required
always.

12. Meat, Poultry, dairy products etc.
Avoid contact with other foods
Do not contaminate surfaces and cloths
with liquid from defrosting foods.
Do not refreeze food after thawing.
Inspect freight thoroughly and ensure all
bad or expired items are removed before
sending to storage.
Store off the floor on freezer shelves.

13. Microbes can be harbored in the
nose, mouth, skin and intestines.
Food can be contaminated by
hands, coughing, sneezing, cuts.
Ensure good personal hygiene:
-Frequent hand washing for clean hands
-Cover Hair
-Keep nails short
-Report any cuts or skin infections, diarrhea
etc.
-Minimize food handling by use of
tongs, trays, plates etc.
-Use all required PPE for task always.

14. Like cockroaches and flies.
Store food off the floor on shelves.
Dispose waste properly and promptly.
Regular housekeeping.
Fumigation when required
Due Diligence and Vigilance required
always.

15. Cover food always
Use clean clothes and sanitizers for wiping
surfaces
Keep storage area free of rodents, insects,
birds etc
Use rodent proof containers
DO not store food on the floor
Reject indented cans and dispose those
contaminated with droppings or urine.

16. Comprises air and dust, laden
with microbes which can
contaminate food.
Use clean clothes and sanitizers
for wiping surfaces
Ensure food is covered especially
during routine housekeeping or
deep cleaning

17. Ensure proper waste
segregation always.
Don’t accumulate waste,
especially where food is being
processed.
Wash your hands after placing
waste in the thrash bins.

18. Ensure equipment for food processing
are kept clean at all times.
Use sanitizer and clean rag for cleaning
surfaces
Don’t accumulate waste, especially
where food is being processed.
Wash your hands after placing waste in
the thrash bins.

19. Don’t prepare food long in advance at room
temperature, without refrigerating.
Don’t re-heat food at low temperature that doesn’t
destroy bacteria.
Don’t accept supply of contaminated products.
Don’t Undercook meals
Don’t thaw frozen poultry for short duration
Don’t cross-contaminate raw and cooked food (label
accordingly)

20. Don’t handle meals if suspected of an infectious
disease (Report to Medic).
Don’t Use Left overs
Don’t store food outside acceptable range. (5-63oC
or 41-145oF is danger zone for cooked food)
Don’t cool food too slowly prior to refrigeration.
Don’t keep refrigerator outside range of 1-5oC

21. Don’t disrupt F.I.F.O policy in managing of
stock
Don’t use freezers outside range of -18oC

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