The importance of food hygiene
Although cases of food poisoning are not regularly reported in South Africa, food poisoning is on the increase in developed and developing countries, despite attempts to improve standards of food hygiene.

Cases of food poisoning can be mainly attributed to:

• Unsafe food and bacteria;
• Not preparing food in a safe and hygienic manner;
• Not buying and storing food correctly and at the correct temperatures;
• A lack of good personal hygiene;
• A lack of environmental hygiene; and
• A lack of safe disposal of refuse.

What is food poisoning?
Food poisoning is an illness caused by eating contaminated food. Food is contaminated when it contains harmful products such as bacteria (germs) or other toxins, such as pesticides, pieces of glass or metal.

A large number of bacteria must enter the body before an adult will feel sick but only a few bacteria can make a small child or sick person very ill.

Food poisoning symptoms usually start between one and 36 hours after eating harmful or contaminated food and can last for a few hours or days.

A person may be sick from unsafe food if he or she has one or more of the following symptoms:

• Stomach pain;
• Vomiting;
• Diarrhoea; or
• High temperature.

How can bacteria contaminate food?
Bacteria can be spread to food through cross-contamination. This is the transfer of harmful bacteria from a contaminated source, such as hands, raw meat, pests, dust, dirty clothes or dirty utensils, to uncontaminated food.

Preventing food contamination
Food handlers should ensure that they maintain a very high standard of hygiene to prevent the growth and spreading of harmful germs. They should also ensure that they keep their clothes clean, wear protective headgear and refrain from wearing jewellery, to reduce the risk of contamination.

Dirty hands are one of the most common causes of food contamination, which can be prevented by regularly washing one's hands with clean water and soap. One should avoid using the same towel or cloths for hand and dish washing. Fingernails should also be kept short and clean as they can harbour dirt and germs.

One should also ensure that utensils used to prepare food are properly washed, as dirty utensils are an ideal breeding ground for harmful bacteria. Food handlers should refrain from sneezing or coughing next to food, tasting food with their fingers or smoking while preparing food.

To ensure a safe environment for customers, food handlers should ensure solid waste is collected regularly, there is access to clean water and toilets and there is a drain for disposing wastewater.

Food handlers are encouraged to obtain advice from their local environmental health practitioner.

Important tips for cleaning

• Clean as you go - clean it up as soon as something is spilled;
• Clean the floor, tablecloths and pavements at the end of each day;
• Wash dirty plates and dishes as soon as possible after use;
• Clean food preparation areas before preparing food in the morning; and
• Wash cleaning cloths regularly.

It is much easier to keep a place clean once a schedule is put in place. It ensures that all parts of the work area and utensils are cleaned and that no areas are overlooked during cleaning.

Keeping the workplace clean, and storing foodstuffs and removing unwanted boxes and crates from the work area, helps to prevent the spread of common pests, another source of contamination. These include rats, mice, flies and cockroaches, all of which are attracted by waste and leftover food. Signs of pests include gnawing marks, droppings or paw marks.

Buying, transporting and storing foodstuffs
Only buy food from clean shops, where food is not stored on the floor and is covered properly to ensure protection from contamination by dust and harmful germs. Also ensure that the premises are certified in terms of Regulation R918 under the Health Act.

Do not buy food if the packet containing it is broken or tins are punctured or dented. When buying fresh foods, always look for the "best before" date. Also ensure that meat products are bought from a butcher or supermarket, as these have to be inspected before human consumption.

When choosing frozen food, it is important to check that the fridge or freezer is clean, cold and not overstocked; that food products are properly covered or packaged; and that raw and cooked food are not kept in the same space.

Transport food in clean bags, containers and trolleys and separate food from cleaning agents like soaps and bleaches. Move the food as quickly as possible as this will help to prevent changes in its temperature, which encourage the growth of bacteria.

Food should be kept covered and out of direct sunlight, preferably in a cool area. Germs multiply best at temperatures similar to that of the human body, which is 37º Celsius.

Either of the extremes - increasing or decreasing the temperature - restricts the growth and spread of bacteria. It is therefore important to keep foodstuffs either very cold or very hot, that is, below 7°C or above 65°C.

World Health Organisation golden rules
The World Health Organisation (WHO) regards illness due to contamination of food as one of the most widespread health problems in the modern world. In infants and the elderly, the consequences can be fatal.

The WHO golden rules for safe food preparation:

• Choose foods processed for safety;
• Cook food thoroughly;
• Eat cooked foods immediately;
• Store cooked foods carefully;
• Reheat cooked foods thoroughly or keep cold;
• Avoid contact between raw foods and cooked foods;
• Wash hands repeatedly;
• Keep all surface and utensils clean;
• Protect food from insects, rodents and other animals; and
• Use clean and pure water.

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