• Food Hygiene: The practice of keeping food clean and free from bacteria, dirt, and harmful substances throughout production, preparation, storage, and serving.


• Food Safety: Measures taken to prevent food from causing harm to people when prepared, stored, or eaten.

1. Prevents foodborne illnesses such as diarrhea, cholera, typhoid, and food poisoning.


2. Preserves the nutritional value of food.


3. Ensures food looks, smells, and tastes good.


4. Reduces wastage of food due to spoilage.


5. Promotes public confidence in food served at home, schools, and public places.

1. Wash hands thoroughly with soap and water before handling food.


2. Keep nails clean and short.


3. Wear clean uniforms, aprons, or protective clothing.


4. Cover hair with a cap or hairnet.


5. Avoid touching food if sick.


6. Avoid wearing jewellery while preparing food.

• Keep the kitchen clean and free from dust, insects, and rodents.
  
• Clean work surfaces before and after use.
  


• Store utensils and equipment in a clean, dry place.
  


• Dispose of kitchen waste properly and regularly.
  


• Ensure proper ventilation and lighting in the kitchen.

• Always wash fruits and vegetables before use.
  


• Avoid cross-contamination by using separate cutting boards for raw meat and vegetables.
  


• Keep raw and cooked foods separate.
  


• Use clean utensils and equipment.
  


• Cook food thoroughly before consumption.

• Perishable foods (milk, meat, fish) should be refrigerated.
  


• Non-perishable foods (grains, flour) should be stored in dry, clean, airtight containers.
  


• Check expiry dates and use older food items first (FIFO – First In, First Out).
  


• Avoid storing food near chemicals or cleaning agents.
  

1. Bacteria: Salmonella, E. coli from unclean surfaces or undercooked food.


2. Viruses: Hepatitis A from contaminated water or food.


3. Fungi/Moulds: Grow on stale or improperly stored food.


4. Parasites: From contaminated water or vegetables.


5. Physical contaminants: Hair, stones, insects, metal fragments.


6. Chemical contaminants: Pesticides, cleaning agents, or food additives.

• Occurs when contaminated food is consumed.


• Common symptoms include vomiting, diarrhea, stomach cramps, fever, headache, and fatigue.


• Can be caused by bacteria, viruses, or chemicals.


• Seek medical help if symptoms are severe.

• Change in colour (e.g., meat turning brown, fruits blackening).


• Unpleasant odour (sour or rotten smell).


• Texture changes (slimy, sticky, or mushy surfaces).


• Visible mould growth (bread, fruits, vegetables).


• Change in taste (sour, bitter, or unusual taste).

• Bacteria: Salmonella, E. coli, Listeria.


• Fungi/Moulds: Aspergillus, Penicillium.


• Yeasts: Cause fermentation in sugary foods.


• Viruses: Hepatitis A from contaminated water or food.

1. Cook food thoroughly, especially meat, fish, and eggs.


2. Keep cooked food hot until served.


3. Reheat leftovers thoroughly before consumption.


4. Wash hands before and after handling food.


5. Avoid eating food left uncovered or for too long at room temperature.


6. Use safe water for cooking and cleaning.


7. Maintain cleanliness in storage, preparation, and serving areas.

1. Keep kitchens and food storage areas clean to prevent pests.


2. Use covered bins for waste disposal.


3. Repair holes and gaps to prevent rodents from entering.


4. Use traps or approved pest control methods.

1. Wash hands before eating.


2. Keep lunchboxes and storage containers clean.


3. Avoid sharing utensils to prevent disease spread.


4. Eat freshly prepared food.

1. Water used in food preparation must be clean and safe.


2. Contaminated water can cause cholera, typhoid, and diarrhea.


3. Boil water if unsure about its quality.


4. Store drinking water in clean, covered containers.

1. Food inspector


2. Nutritionist


3. Public health officer


4. Caterer or chef


5. Food technologist

1. Wash hands frequently and maintain personal hygiene.


2. Always clean cooking areas before and after use.


3. Store food properly to prevent contamination.


4. Avoid tasting food that shows signs of spoilage.


5. Report any food poisoning symptoms promptly.