PROMOTING SAFE FOOD HANDLING

According to World Health Organization (WHO), each year, 1 in 10 people get ill by eating unsafe food. Hence, food safety is a shared responsibility, individual consumers and food handlers for them to play a huge role in preventing foodborne diseases. Foodborne diseases result from consuming food that contain infectious or toxic substances. The food we eat should be free from contaminants such as bacteria, viruses, fungus and chemical elements.



Food hygiene is essential for producing and maintaining hygienic and healthy conditions for the production and consumption of the food that we eat. The purpose of food hygiene is to prepare and provide safe food which contribute to a healthy and productive society. Food hygiene can prevent food spoilage besides inform and educate people about simple and practical methods of keeping food safe to protect themselves against foodborne diseases.

There are some keys to get safe and healthy food.

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