Food Safety & Hygiene Guidelines for Staff & students

1. The Definition of Food Poisoning

Food poisoning is a condition that occurs when consuming contaminated food or beverages. It is caused by the ingestion of harmful bacteria, viruses, parasites, toxins, or chemicals present in the food.

1.2 The symptoms of food poisoning

  • Nausea,
  • Vomiting
  • Abdominal pain
  • Diarrhea
  • Fever

1.3 Factors causing Food Poisoning

  • Food prepared too early and stored at room temperature.
  • Allowing hot food to cool for too long before storing it in the refrigerator.
  • Not heating food to a sufficiently high temperature to kill bacteria.
  • Consuming cooked food that is contaminated with harmful bacteria.
  • Undercooking food at insufficient temperatures.
  • Inadequately thawing frozen food.
  • Cross-contamination between raw and cooked food.
  • Storing food at temperatures between 10°C - 60°C.
  • Handling food while having an illness.
  • Consuming leftovers.

1.4 Prepacked Cooked/Cold Food

  • Comply: Check the label information such as date and prepared/packed time.
    • Note: If ready-cooked/prepared time is 7am, consume the food within 4 hours, before 11am. Otherwise, do not purchase it.
  • Perform: observe, smell, and taste before eating. Do not consume if the food is foamy, slimy, or has a strange odor.
  • Mandatory: Wash hands before eating. Practice the 7 steps of handwashing, 20 seconds with soap and clean running water.
  • Do not share food using the same container, spoon, and fork.