Food poisoning is on the rise and the majority of people do not even know that they have been struck down with food poisoning so many cases go unchecked which leaves the door open for more people to be poisoned by the same place over time. A lot of food poisoning takes place in the HOME which is something that people do not even think about but it does happen on a regular basis and especially with items like chicken left over from the Sunday dinner.

Main Causes of Food Poisoning
Undercooking
Raw food consumed
Sick food handlers
Not cooling food properly
Cross contamination
Contaminated canned food
Food not being reheated properly
Food being cooked and left at room temperature for too long
Defrosting too quick
If you work in the food industry your responsibilities as a food handler are greater than you realize as the public are relying on purchasing food from your establishment that is safe, you must always remember that you can pass on germs when you handle food. To prevent this you should always wash your hands with soap and warm water and a quick wash will not do, a good soap around and in between your fingers is the way to get rid of the germs that find places to hide on your hands.

The obvious time to wash your hands are after using the toilet, before starting work, after breaks, after handling raw food and handling rubbish.

Never put off telling your boss about any sickness you have because your sickness could be caused by a germ and you would be taking a big risk with everyone that you come into contact with so it would be advisable to seek medical advice to be on the safe side.

Symptoms to Look Out for are:
Sick while on holiday
Diarrhoea
Vomiting
Infected sores or cuts
Family member has diarrhoea
Good Hygiene Practice List
Keep your work area and any items you are using clean.
No chewing gum, smoking or spitting when handling food.
Clean work clothes.
Wash hands at the appropriate times.
Tell your employer if you are ill.
Always use bright coloured plasters that are waterproof if you have a cut.
If medical attention is sought make sure that you mention that you work in the food industry.

How long you keep certain foods in your fridge
Vegetables
Vegetables should be kept at room temperature and not in the fridge as they can over ripe in the fridge and shrivel up. Vegetables should be consumed within 2 days as vegetables do go off very quickly.

Fruit
Bananas cannot be kept in the fridge as they tend to go black, apples can be kept in a fridge but only for a week and oranges and strawberries should be stored at room temperature.

Bread
Bread should not be kept in the fridge as it hardens the bread and bread should be kept in a bread bin or somewhere dry to keep the bread soft.

Eggs
Always keep your eggs in the back of your fridge to keep a regular temperature rather than keeping your eggs in the door as you continuously open your fridge door which changes the temperature for any food item sitting there.

Raw meat and fish
These items need to kept away from cooked and other perishable items to avoid contamination, the best place to place raw foods is the bottom of your fridge.

Cooked meat and fish
If you have leftovers they can be put into a freezer and eaten within a couple of days.

Cheese
Unopened cheese can last as long as two weeks but once opened and placed in the fridge it must be consumed within seven days.

By following these basic rules you could stop food poisoning in it’s tracks.

食物中毒数量正在上升，大多数人甚至不知道他们已经食物中毒了，这么多案例没有经过查验，使得大门仍然敞开着，随着时间的推移使得更多的人在同样情况下受到毒害。许多食物中毒发生在家里，人们甚至没有想到这回事，但这确实经常发生，特别是象周日宴会剩下的鸡肉引起的一类食物中毒。

食物中毒的主要原因
食物未熟
生吃食物
烹饪者生病
冷藏食物不当
交叉污染
污染的罐头食品
重新加热食物不当
食品烹饪后室温下存放时间过长
解冻时间短
如果你在食品行业工作，你作为一个食品加工者的职责要比你认识到公众需要从你的公司购买安全食品更为重大，你要时刻记住你加工食品时可能传播细菌。为防止这种情况发生，你要经常用肥皂和温水洗手，蜻蜓点水式的冲洗是不行的，在手上和指间好好打上肥皂是除掉藏在你手上的细菌的好办法。

上厕所后、开始工作前、休息后、加工生的食品后以及处理完垃圾后都是必须洗手的时刻。

永远不要推迟报告老板你患的任何疾病，因为你的病可能是细菌引起的，你可能带给要接触的人很大的威胁，因此遵从医学上的建议，不去冒险是明智的。

需要注意的征兆:
节日期间生病
腹泻
呕吐
感染的伤口
家庭成员腹泻
良好的卫生习惯
保持工作区域和用具清洁
加工食品时不要嚼口香糖或吐痰。
清洗工作服。
适时洗手。
告诉雇主你病了。
如果你有伤口，要用防水的有鲜艳颜色的橡皮膏。
如果去进行医学处理，一定要提到你在食品行业工作。
某些食品冰箱内的保存时间

蔬菜
蔬菜应在室温下保存，不要放在冰箱内，因为它们在冰箱里能过分熟化和枯萎。蔬菜要在2天内用完，因为蔬菜变质很快。

水果
香蕉不要放在冰箱里，因为它们容易变黑，苹果可以放进冰箱，但仅限于一周时间，桔子和草莓需要在室温下存放。

 面包
面包不要放在冰箱里，因为它能够使面包变硬，面包要放在面包柜里或干燥的地方，以保持柔软。

鸡蛋
要把鸡蛋放在冰箱后面以保持恒温，而不是放在冰箱里面，因为你不断开冰箱门能够改变存放在那里食品温度，

生的肉和鱼
这些东西需要和熟的及其它易腐烂的食品分开，以避免污染，放置生食品的最好地方是冰箱的底部。

 熟的肉和鱼
如果你有吃剩的肉和鱼，把它们放进冷冻室，并要在两天内吃完。

奶酪
未开封的奶酪能保存两周的时间，然而一旦开封并放进了冰箱，必须在七天内使用。

遵循这些基本原则，你就能从半路阻止食品中毒。