Food hygiene are the conditions and measures necessary to ensure the safety of food from production to consumption. 132) . The authority has launched a series of SNF initiatives including @Home, @School, @Workplace and @When Eating Out with a 360-degree approach to food safety and healthy nutrition to prevent food borne infections and diseases and for complete nutrition for citizens everywhere. Guidelines on Good Hygiene Practices by Service Staff at Food Establishments Updated as at 31 Dec 2016.
Food safety practices in food processing plants should continue to be delivered to the highest hygiene standards including the use of some personal protective equipment and frequent hand washing.
For latest updates, please refer to www.nea.gov.sg Page 2 of 4 2) Personal Hygiene Operators of food establishments should ensure that all service staff put on clean clothes and follow good personal hygiene practices to prevent the contamination Page last updated: 21 April 2011. Food Hygiene - Introduction.
Food can become contaminated at any point during slaughtering or harvesting, processing, storage, distribution, transportation and preparation. Safe & Nutritious Food (SNF) - A Way of Life.
WHO built the Five Keys to Safer Food Programme to assist Member States in promoting safe food handling behaviors and educate all food handlers, including consumers, with tools easy to adopt and adapt. A bouquet of initiatives for citizens guidance and behavioural change.
The main provisions cover general protection for food purchasers, offences in connection with sale of unfit food and adulterated food, composition and labelling of food, food hygiene, seizure and destruction of unfit food. Food Legislation / Guidelines The basic food law in Hong Kong is laid down in Part V of the Public Health and Municipal Services Ordinance (Cap. Young children’s immune systems are not fully developed, and food safety guidelines should be followed whenever preparing food for them. Lack of adequate food hygiene can lead to foodborne diseases and death of the consumer. The Five Keys to Safer Food explain the basic principles that each individual should know all over the world to prevent foodborne diseases. Food hygiene. The primary goal was to review the Committee's November 1992 HACCP document, comparing it to current HACCP guidance prepared by the Codex Committee on Food Hygiene. The general hygiene rules that are applicable to all food businesses, and more specific hygiene rules that only apply to certain types of food businesses (generally food businesses handling or processing foods of animal origin such as meat, fish, milk processors), can be accessed in this section by choosing a link below.