food safety and hygiene

• Food spoilage


  Food goes off and becomes unfit to eat
• Food spoilage


  • Food stays fresh and edible for a limited time
  • How quickly a food goes off depends on the type of food and whether it has been stored correctly
• Slowing down food spoilage

  Food spoilage cannot be prevented, but it can be slowed down by storing food correctly
• Food poisoning


  Illness caused by eating contaminated food, with symptoms including nausea, vomiting, diarrhoea, fever and stomach cramps
• Causes of food poisoning

  • Campylobacter
  • E-coli
  • Salmonella
• All three bacteria (Campylobacter, E-coli, Salmonella) are found in the intestines of animals and some humans
• During slaughter, bacteria from the animal's intestine can be transferred onto the flesh, causing food poisoning if not properly cooked
• If people do not wash their hands thoroughly after handling raw meat or going to the toilet, bacteria can be transferred to food
• If animal waste gets into human water supplies, it can cause food poisoning
• Foods commonly associated with food poisoning

  • Minced meats
  • Rolled joints of meat
  • Cooked deli meats
  • Undercooked poultry
  • Shellfish
  • Lightly cooked eggs
  • Vegetables, salad or fruit washed using contaminated water or handled by unhygienic food handlers
• Conditions needed for microorganisms to grow

  • Food, warmth (30-45°C ideal, 5-63°C danger zone), time, oxygen, moisture, neutral pH
• Hazard, Analysis and Critical Control Point (HACCP)


  An international food hygiene and safety system that helps to prevent food contamination by identifying potential risks in advance and putting systems in place to minimise them
• All Irish food businesses are required by law to use the HACCP system to make sure their food is safe