Food Hazards

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Stones, jewellery or false fingernails, insects such as weevils, metal fragments, animal droppings, wood hair. The following measures can be applied to control these hazards;

- Winnowing during processing can remove wood, dead insects and hair.

- Hand picking can help eliminate stones and animal droppings.

- Hairnets should be worn to prevent hair contamination.

- Metal detectors or magnets can be used to detect metal fragments.

ASSIGNMENT 2

A REPORT ON FOOD POISONING INCIDENT IN GHANA

A few weeks ago, a number of cholera cases were reported at the University of Cape Coast (UCC) hospital. It was noticed that a number of these students ate from a “waakye” seller where food got contaminated by cholera bacterium after the victims were admitted and diagnosed at the UCC hospital. 54 cases were reported within 2nd November, 2016 and 36 were tested positive of which three were UCC students.

The outbreak was concentrated in the Abura area of the Central Region, Cape Coast.

Like stated, 36 were tested the cholera bacterium positive and the cause was suspected to have been from a “waakye” vendor who served many of the sufferers.

Affected people were given the best of medical attention. In order to prevent the reoccurrence, the following should be taken into consideration.

- All food vendors most especially those who sell by the roadside should practice food hygiene

- Clean and safe water should be used and proper sanitation should be practised.

- Systematic hand – washing with soap after defecation and before handling food or eating.

REFERENCE:

ServSafe Course Book. Third Edition.

Brian A.F and Cameron A.G. (1995). Food Science, Nutrition and Health. 6th Edition.

Great Britain. J.W Arrowsmith Ltd., Bristol

http://www.hc-sc.gc.ca/sr-sr/tech/biotech/food-aliment/index-eng.php

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