FSM 112 - PRINCIPLES OF SAFETY, HYGIENE AND SANITATION
Treatment of Foodborne Illnesses
Most cases of food borne illnesses are mild and can be treated by increasing fluid intake,either orally or intravenously, to replaced lost fluids and electrolytes. Hospitalization may be required to treat more severe cases of food borne illness
How are food borne illness prevented ?
Hands should be washed at least 20 seconds with warm, soapy water before and after handling raw meat, poultry, fish, shellfish or eggs as well.
Raw and cooked perishable foods should be refrigerated or frozen promptly. Refrigerated food should be stored at 40F or lower and frozen food should be stored at minimum 0 F.
Fruits and vegetables should be washed under running water just before eating, cutting, or cooking.
Raw meat, poultry, seafood and their juices should be kept away from other foods.
Utensils and surfaces should be washed with hot, soapy water before and after they are used to prepare foods
19. Treatment of Foodborne Illnesses
. Most cases of food borne illnesses are mild and
can be treated by increasing fluid intake,either
orally or intravenously, to replaced lost fluids
and electrolytes. Hospitalization may be
required to treat more severe cases of food
borne illness
20. How are food borne illness prevented ?
1. Hands should be washed at least 20 seconds with warm,
soapy water before and after handling raw meat, poultry,
fish, shellfish or eggs as well.
2. Raw and cooked perishable foods should be refrigerated
or frozen promptly. Refrigerated food should be stored at
40F or lower and frozen food should be stored at minimum
0 F.
3. Fruits and vegetables should be washed under running
water just before eating, cutting, or cooking.
4. Raw meat, poultry, seafood and their juices should be kept
away from other foods.
5. Utensils and surfaces should be washed with hot, soapy
water before and after they are used to prepare foods
