What foods are high risk for foodborne illnesses?
If you are at greater risk of foodborne illness, you are advised not to eat:
- Raw or undercooked meat or poultry.
- Raw fish, partially cooked seafood (such as shrimp and crab), and refrigerated smoked seafood.
- Raw shellfish (including oysters, clams, mussels, and scallops) and their juices.
What are the top five risk factors for foodborne illness?
The top five risk factors that most often are responsible for foodborne illness outbreaks are:
- Improper hot/cold holding temperatures of potentially hazardous food.
- Improper cooking temperatures of food.
- Dirty and/or contaminated utensils and equipment.
- Poor employee health and hygiene.
- Food from unsafe sources.
Which foods are least likely to cause foodborne illness in high risk populations?
Reduce Your Risk of Foodborne Illness
- Any raw or undercooked fish, or shellfish, or food containing raw or undercooked seafood (e.g., sashimi, sushi, or ceviche)
- Cold smoked fish or products containing cold smoked fish.
What are the legal requirements for food handlers?
Food Safety Law states that YOU, as a food handler, MUST:
- Keep yourself and your workplace clean and wear suitable, clean protective clothing.
- Store, prepare and display food at safe temperatures.
- Do everything possible to protect food from contamination.
- Inform your Employer if you have symptoms of a foodborne illness.
What is the maximum fine for food hygiene?
Maximum: when tried on indictment, unlimited fine and/or 2 years’ custody. when tried summarily: unlimited fine.
Can a food premises be closed without going to court?
Food hygiene inspections of food premises can take place without prior notification at any reasonable time. The exception is for private homes, where home catering might be taking place. In these instances, we will give 24 hours notice.