Prevention of food poisoning.

... Food poisoning rarely occurs because of single isolated poisoning, results from management failing to identify hazards and/or failing to control these hazards. The food poisoning chain consists of three major hazards: * The contamination of high-risk food. * The multiplication of bacteria within the food. * The survival of bacteria within the food. Controlling three hazards break the chain and prevent food poisoning: Protect food from contamination by: * Purchasing food from reputable suppliers. * Effective instructions, supervision and training of food handlers. * A high standard of personal hygiene and good hygiene practices (keep food covered and minimise handling). Also the provision of adequate, suitable facilities for securing personal hygiene. * Well-designed and constructed food premises and food rooms. * Effective pest control. * The separation of raw and high risk food at all stages of delivery, storage, serving and distribution. Particular care is needed when throwing raw poultry and cooling cooked meat. * Effective storage and disposal of waste and

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