Based on what Lopez reported that 217 individuals including children

who were hospitalized and one dead had ingested tapioca, isaw, kwek-
kwek and juice from Rasay St. and the Toril Public Market, and the food
consumed by the victims may have been contaminated during
preparation and handling by an infected handler. It was also revealed
that adequate storage, delayed serving, and an unhygienic atmosphere
may have contributed because of exposure to elements.

How do we prevent this kind of outbreak from happening again? using

prerequisite program (PRP). and also to maintain personal hygiene

Wash hands: Apart from guaranteeing the cleanliness of the food, it is

also critical to ensure personal hygiene. Before, during, and after
cooking meals, one must wash one's hands.

It is also critical to thoroughly clean all surfaces and equipment used in

food preparation. This is done to keep any potentially harmful germs
from contaminating the materials utilized.

Use hair protection: Of course, nobody likes to see hair in their food
because this is one of the major single causes of contamination in food.
Aside from that, it has the potential to be a choking danger. Also, this is
specified by the Food and Drug Administration’s (FDA) Food Code that
food handlers are expected to utilize hairnets or bouffant hats, and
beard nets, if necessary.

Wear gloves: Aside from washing hands, wearing gloves is also a

necessity when handling food, especially raw meat. Note that you must
change gloves if you’re handling different types of ingredients to prevent
cross-contamination.

Wear clean clothes: Wearing clean uniforms is a necessary in every food

production process to further reduce the danger of contamination.
Some food manufacturing organizations may even demand specific
uniforms or suits in handling different types of food or ingredients.
Avoid wearing jewelry: Jewelry worn by employees that gets into food
products can be a choking hazard and can facilitate disease entrance
into the food, similar to hair. To avoid this, utilize manufacturing
instruments like the TDI Packsy food metal detector and comparable
ones for final product checking.

Used prerequisite program in the food industry such as ;

Good Manufacturing Practices (CGMPs)

help to ensure the safety of food. CGMP regulations generally address
matters including appropriate personal hygienic practices, design and
construction of a food plant and maintenance of plant grounds, plant
equipment, sanitary operations, facility sanitation, and production and
process controls during the production of food.

Sanitation Standard Operating Procedures (SSOP)
to ensure sanitary conditions in the food plant. They include written
steps for cleaning and sanitizing to prevent product adulteration.