CASE STUDY 1 - FOOD SAFETY IN THE HOME

1. First, The three family members were ill after eating the three-day-old dangit rice.
Second, all the family members ate a dressed and roasted 4kg of Bantam chicken.
Third, Two family members and three of four visiting neighbors feast at an outdoor
barbeque that include grilled chicken and caesar salads.
2. The key control point that might be the cause of the food contamination is that the food
was not stored properly, cooked or heated before cosuming. the three day dangit was
contaminated due to that it was not prepared properly that it will last up to three days.
second , is also the preparation of the food was not very good. Third, maybe the reason
is that the food was not cooked or cleaned thoroughly, there are also insects present
outside that could cause diarrhea and vomiting.
3. The risk factors of food borne illnesses are food from unsafe sources, inadequate
cooking, improper holding of hot/cold temperatures, contaminated equipments, and poor
hygiene. This factors can definitely affect safety of the food you eat. All of this could
lead to severe to fatal food borne diseases.
4. The significance of preventative measures for maintaining food safety is that they can
aid in raising our awareness of the risks associated with maintaining food safety. This
can assist us in reducing food-borne illness. It will give us information on how to prepare
meals in a hygienic and secure manner.