Generic control measures for most food poisoning organisms

Generic control measures for most food poisoning organisms

• High standards of personal hygiene, especially hand washing an exclusion of symptomatic food handlers.
• Keep raw food and high-risk food separate at all stages of production, from delivery through to service. Prevent cross-contamination.
• Store high-risk foods below 5°C or above 63°C. Cool food rapidly and keep it out of the danger zone.
• Ensure food is thoroughly cooked to core temperatures above 75°C.
• Ensure effective cleaning and disinfection.
• Ensure effective pest control.
• Avoid consuming raw foods likely to be contaminated with food poisoning organisms, especially behalves, milk and eggs.
• Implementation of HACCP or other food safety management systems.
• The effective food safety training of all persons who can influence food safety, especially managers, supervises and high-risk food handlers.

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Food vehicles

The foods most commonly involved in food poisoning outbreaks are:

• Poultry (under-cooked);
• Under-cooked red meat and cooked meat products;
• Desserts;
• Shellfish (usually raw) and fish (scombrotoxin);
• Salads, Vegetables and fruit (usually low invective does organisms);
• Raw or under-cooked egg products such as mayonnaise, mouses, and home-made ice-cream and
• Milk (usually raw) and milk products.

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