Page 104 - E-CookBook Healthy Future

Local food Food safety

2.5 Food safety

Foodborne illness effects millions of people every single year. The most
common foodborne illnesses are:
HANDWASHING is an easy
way to reduce foodborne
Norovirus;
illnesses.
Salmonella;
Clostridium perfringens.
“Microbes such as bacteria and viruses in the environment and the skin (Baldwin 2015, 166)
itself are always present in unwashed hands”. It’s also good to remember
that you cannot repair food while you are ill. Therefore, food safety (HACCP) documentation is one of the most important
(Evira 2017) parts of food business. It’s also standard part of any food business by law.
Food safety is a safety management system for handling, preparation,
Figure 7. How to wash your hands (Galileo.it) processing, manufacturing and storage of food to guarantee food safety for

the consumer. It means that all the food we make for the consumers is safe
to eat from start to end.
(Campbell, Foskett & Ceserani 2012, 37-43 & Foskett et al. 2016, 36-37 &
64-65.)
Kitchen clothes, Laura Koivisto from
Omnia 2018.
Pop Up event in Espoo, students from Ekami 2018.

Raw and high-risk food should
be separately (Foskett et al.
2016, 64-65.)

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