PREVENTION

• Botulism Prevention


  1.Always double check canning quality

  2.Do not purchase canned good with no labels on it
• Staphylococcus Food Poisoning Prevention

  1.Observance of proper food safety and sanitation

  2.Proper Food storage and temperature
• Escherichia coli Prevention


  1.Cook pork to its ideal temperature

  2.Always wash vegetable before use

  3.Use pasteurized milk
• Salmonella Prevention

  1.Proper food handling techniques concerning poultry and dairy products must be observed

  2.Cooking poultry products at least 165 F internal temperature is a must
• Clostridium perfringens Prevention

  1.Cook food at its right internal temperature

  2.Hold Food at temperature above 140 F or below 40 F

  3.Refrigerate below 40 F should there be any leftovers
• Streptococcal Infections Prevention

  1.Avoid handling food when one is sick

  2. If Handling ready-to-eat food, one should wear gloves and mask
• Infectious Hepatitis A (Hepa-A) Prevention

  1.Can be prevented primarily by proper cleaning and sanitation of equipments

  2. Observation of proper hygiene by the food handler
• Trichinellosis Prevention (Trichinosis)


  1.Cook pork properly to its required internal temperature

  2.Only buy pork from reliable meat shops, butcheries and suppliers

  3.Always observe the rejection criteria in buying pork