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Food borne disease

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Food borne disease

Food borne disease usually either infectious or toxic in nature,  caused by agents that enter the body through the ingestion of food. 

Prevention and control of these disease :

1. Avoidance of food contamination. 

2. Destruction or denaturation of the contamination. 

3. Prevention of further spread or multiplication of contaminants. 

4. Educating food handlers about

 ° Proper practices in cooking 

° Storage of food 

° Personal hygiene 


Ten Golden Rules for Safe Food Preparation =

1. Choose foods processed for safety. 

2. Cook food thoroughly. 

3. Eat cooked foods immediately. 

4. Store cooked foods carefully. 

5. Reheat cooked foods thoroughly. 

6. Avoid contact between raw food and cooked food.

7. Wash hands repeatedly. 

8. Keep all kitchen surface meticulously clean.

9. Protect food from insects,  rodents and other animals.

10. Use safe water.



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