AVOIDING FOOD POISONING FROM A HOUSE KITCHEN.

• Most rampant cases of food poisoning are triggered by Norovirus and Salmonella;
however, it can also be caused by mold, bacteria, parasites, allergens, toxins, allergens
and contaminants.
• The commonest causes of food poisoning include improper handling of food, under
cooked meat and improper hand washing techniques in the kitchen.

EAT TO LIVE, NOT TO BE SICK OR DIE

HIGH RISK FOODS IN THE KITCHEN

4 STEPS TO FOOD SAFETY IN THE KITCHEN

WASH- Wash hands with

soap and running water
before handling food,
wash the dishes regularly
and keep the kitchen
clean.
CHILL- Keep the fridge
at 5 degree celsius or
below, refrigerate any
leftovers as soon as
they’ve stop steaming
and use or freeze them
within 3 days.
COOK- Cook poultry or
minced products to 75
degree Celsius in the
centre, be aware of the
risk of raw of minimally
cooked egg dishes.
SEPARATE- Prevent
cross contamination
especially between raw
meat or poultry and
other foods that won’t
be cooked like salads.

SYMPTOMS OF FOOD POISONING

HEADACHE DIZZINESS NAUSEA HEARTBURN HEAT