•Introductioncontents•TypesofFoodborneIllness•CausesofFoodborneIllness•PreventingFoodborneIllness•FoodSafetyRulesfortheHome•Conclusion目录01IntroductionDefinitionofFoodSafetySafefoodCriteriaforsafetyfoodsafetystandardsandguidelinesestablishedbynationalandinternationalorganizationstoensurefoodsafetyImportanceofFoodSafetyPreventfoodborneillnesses01Protectpublichealth02Promoteinternationaltrade03HistoryofFoodSafetyTypesofFoodborneIllness02SalmonellosisSymptomsCausesPreventionCampylobacterosisCausesSymptomsPreventionCampylobacterbacteria,oftenfoundinraworDiarra,dominantpaint,fever,andheadacheCookingchickentopropertycultures,washinghandsafterhandlingrawchicken,andavoidingunpasteurizeddayproductsundercookedchicken,aswellasunpasteurizedmilkanddairyproductsEscherichiacoli(E.coli)Causes010203SymptomsPreventionHepatitisACausesPreventionHepatitisAvirus,commonlyspreadthroughcontiguousfoodorwaterHandwashing,avoidingcoordinatedfoodandwater,andgettingevacuatedifatriskSymptomsFever,fatigue,lossofappearance,nasea,invoicing,andjaundiceShigellosisCausesSymptomsPreventionCausesofFoodborneIllness03ContaminatedWaterCrossReconciliationImproveCookingPropertyCookingisessentialtokillbacteriaandothermicroorganismsthatcausefoodborneillnessesItisimportanttouseaccuratecookingtemperaturesandtimestoensurethatfoodisthoroughlycookedandsafetoeatImproveHandlingProperhandlingoffoodduringprocessing,preparation,andstorageisessentialtopreventthegrowthofbacteriaandothermicroorganismsthatcausefoodborneillnessesItisimportanttofollowproperhygienepractices,suchasfrequenthandlingandtheuseofcleanutensilsandsurfaces,topreventthespreadoffoodborneillnessesVSImprovedStorageItisessentialtostorefoodatappropriatetemperaturesandincleancontainerstopreventthespreadoffoodborneillnessesPreventingFoodborneIllness04WashingHandsWashingHandsUsingaCleanThermometerKeepingFoodatSafeTemperatures01020304UsingaThreepolyPaperTowelUsingaFoodthermometerFoodSafetyRulesfortheHome05KeepingtheKitchenCleanKeepingtheKitchenCleanWipeupspillsurgentlytopreventthegrowthofbacteriaandmoldsStorefoodinaircontainerstopreventcrosscontaminationRegularlycleanthereflectorandfreelancer,includingthecoilsattheback,tomaintainoptimaltemperaturesandpreventthegrowthofbacteriaUsingaThreepolyPaperTowelUsingSeparateCuttingBoardsforRawMeatandProductionTopreventcrosscontamination,useseparatecuttingboardsforrawmeat,poultry,andseafood,aswellasforproductSanitizethecuttingboardaftereachusebywipingitwithacleanclothorpapertowelmoistenedwithadefectivesolutionStorethecuttingboardsinacleananddryplacetopreventthegrowthofbacteriaUsingaCleanThermometer06ConclusionSummaryofPointsFinalThoughtsWATCHING
