To prevent food-borne illness, washing hands frequently, as well as washing utensils after each use is very important. Do not use the same utensils for raw meat, poultry, and seafood as those used for other foods. Cook food to proper temperatures. Refrigerate or freeze perishable foods within two hours. Preventing food-borne illness is important for the safety of the client.
One good reason is to prevent foodborne illness.
what precautions can be used to prevent foodborne illnesses
Personal hygiene is imperative when cooking. This helps prevent foodborne illness and similar factors.
To prevent spreading illness through contaminated food.
they're important because you want to prevent an injury
May not seem obvious, but Diarrhea and Vomiting are symptoms of foodborne illness, which is contagious. Plus, Diarrhea and Vomiting in themselves are contagious. They just want to prevent further spread of the illness.
I'm sure there are details of foodborne and waterborne illness that will be specific to Kenya and this sounds like the subject of a research paper. But foodborne illness anywhere can be improved by preventing contamination (which involves the many steps from farm to fork), proper storage to prevent pathogen growth, and proper preparation (including cooking) to remove pathogens that might have hitched a ride. One of the big factors in controlling foodborne illness in Kenya is improving water quality. Even programs encouraging the washing of hands have made improvements. See Related Links.
The reason to take safety precautions is to prevent injury, illness or death to you or someone else, and to prevent damage to property. The consequences of not taking appropriate safety precautions are the you or someone else may be injured, made ill, or killed, or you may cause substantial damage to someone else's property or to your own.
It is a scientific discipline which describing the handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards.
precautions to be be taken for animal attacks
To prevent cream (as in cream from milk) from causing foodborne illness, the cream should be pasteurized, stored refrigerated and used before it spoils. Most products using cream as an ingredient should probably be refrigerated, too.
OHS is very important to ensure that safe practices are followed in workplaces. These are vital to prevent injury, illness and death at the workplace.