NELSCORP be safe, be healthy

Why does food become unsafe for consumption? Food becomes unfit for consumption if it is contaminated with pathogenic (harmful) bacteria, which might be: Airborne Transferred from other foods by cross- contamination (e.g. from raw meat to cooked meat) Carried by pests such as flies. If the pathogenic bacteria are allowed to multiply they would produce enough toxins that would cause illness upon consumption. Pathogenic bacteria typically grow most prolifically at blood heat, (about 38 o (C). They become dormant at low temperatures (e.g. below +5 o (C) They are killed at high temperatures (e.g. above +63 o (C)

A global health problem – Why! Changes in farm practices, more extensive food distribution systems and the increasing preference for meat and poultry in developing countries. Extensive food distribution systems raise the potential for rapid, widespread distribution of contaminated food products. Changes in food production result in new types of food that may harbor less common pathogens. Changes in eating patterns, such as a preference for fresh and minimally processed foods. The increasingly longer interval between processing and consumption of foods and the increasing prevalence of eating food prepared outside the home. The increased incidence of food borne disease is the result of a multiplicity of factors, all associated with our fast-changing world.

So, what is Food Safety? Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food borne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. We are responsible for the health and the lives of our end customers, and must take every reasonable precaution to ensure the safety of the food that our customers provide to their users. In theory food poisoning is 100% preventable.

Temperature Chart - Stick it to your refrigerator!

5 Key steps to Food Safety The five key principles of food hygiene, according to WHO, are: Prevent contaminating food with pathogens spreading from people, pets, and pests. Separate raw and cooked foods to prevent contaminating the cooked foods. Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens. Store food at the proper temperature. Use safe water and raw materials.

What temperature to store food at Home! ProductTemperature Range Raw meat and poultry - 20 Deg C to 0 Deg C (Freezer) Wet fish - 10 Deg C to + 1 Deg C (Freezer) Dairy goods + 1 Deg C to + 4 Deg C (Cooler) Fruit and vegetables + 1 Deg C to + 4 Deg C (Cooler) Cooked foods 0 Deg C to + 3 Deg C (Cooler) Frozen foods - 18 Deg C to – 21 Deg C (Freezer)

Be Safe, Be Healthy! For support in commercial environments, please contact nelscorp.com

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