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Food safety policy

Food safety advise

Food poisoning
Infected food
4 principles of food safety
How to wash hands properly

Reasons

Food poisoning symptoms are caused by eating contaminated food which derives from the following factors:

Bacteria,viruses and molds;
Chemicals or other high toxic metals like lead, mercury….existing in food;
Poisonous vegetables and mushrooms.

Reasons:

Food is cooked for a long time before usage and stored in dangerous temperature environment.
Food is slowly cooled down before it is stored in the frozen warehouse.
Cooked food is not warmed up at the right temperature and time in order to sterilize inner bacteria before usage.
Using the contaminated food.
Food is not cooked properly.
Frozen poultry is not defrosted appropriately.
Cooked food gets infected by fresh food because of processor’s fault.
Warm food is kept under 63°C degree.
Food gets infected by the processors
Using expired food.

Symptoms

Food poisoning symptoms include:

Abdominal pain, stomach cramps, diarrhea, vomiting and high fever. Severe cases can cause coma and death.
Incubation period within 1 to 36 hours after eating.

Preventive measures:

Maintaining good personal hygiene.
Control the time and temperature of food storage.
Preventing the cross contamination among food.

Transmission mode

Microbiological contamination:

Often occurs inside the processing plant because of the low awareness of employees, inadequate equipped working environment and inappropriate design.

Physical contamination:

Get infected by dangerous substance penetrating to the food. It could be a piece of glass or a screw and it will cause danger for users.

Chemical contamination:

Get infected by chemical insecticides, residues of cleaning chemicals…

Sources of infection

Infection from human

Bacteria penetrate to food via human

- Hands, especially finger nails which contain a great amount of bacteria.

- By coughing and sneezing, we can transmit a great amount of harmful bacteria into the atmosphere.

- Bacteria derive from human digestive system. Not washing hands properly after leaving the restroom is also a source of food infection. We should notice that toilet paper is also not safe in terms of hygiene and safety.

Infection also can be caused by insects such as flies, cockroaches:

They often interact directly with animal’s excrement and the garbage.

Indirect infection:

It is a way of infection through the means and cooking tools such as tanks, knives, cutting board, clothes…

Physical infection:

Occurs during the preparation process or food processing with the equipment and material used for packaging.

Chemical infection:

Caused by insecticides, over permitted chemicals for food. Besides, unsecured packaging and incorrect preservation measures also can cause the infection.

Big C introduce to you 4 principles in order to ensure Food Hygiene and Safety Standards for your family.

Clean: the infected bacteria appear everywhere in your kitchen as well as on your hands. Often cleaning will help protecting you against the penetration of those bacteria.

Wash your hands clean with water and soap before and after producing food.
Wash all kitchen facilities with sanitizer after usage and before the next usage.
Often use wet and thick paper towels to clean the cooking surface.
Wash all the fresh vegetables clean under cold water before usage.
With the thick-peel fruit, rinse thoroughly the fruit peel with soft brush in order to clean the chemicals upon its surface.

Differentiation: bacteria in contaminated food can transfer to other food unless we differentiate them carefully. Store the fresh food separately to the cooked food.

Do not use the scissor, knives which are used to cut fresh meat, fishes for direct used products.
Do not arrange fresh food like meat, seafood, eggs together with other food.
Do not use the used plates of fresh food for cooked food.

Preservation: bacteria grows fast in the temperature from 4°C to 60°C. Cold preservation at an appropriate temperature will help decreasing the development of those bacteria.

Adjust your fridge under 4°C degree.
Put the fishes and fresh meat immediately to the fridge after purchasing from store to house.
In order to defrost the frozen food, you can put food at the lower storage of the fridge, or under cold water, or in the microwave at defrosting level, after that cook the food immediately.

Processing Food: sketchy processing or not adequate temperature adjustment will create opportunities for bacteria to exist in food.

Cook the fish and fresh meat at an appropriate temperature. Check carefully to ensure the food ripeness match the food safety standards.
Warm up all kinds of soup before usage.

1. Wet your hands with clean water. Apply the soap or washing hand cream on your palms. Rub two hands against each other.

2. Use fingers and palm of the left hand to revolve each of the fingers on the right hand and vice versa.

3. Use the palm of left hand to rub on the back of right hand and vice versa.

4. Use the fingers of left hand to rub on the interstice of right hand fingers and vice versa.

5. Use the top of left hand fingers to rub around the palm of right hand and vice versa.

6. Wash hands with clean water and dry hands with clean towels or napkins.

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