FOOD SAFETY

AND
HANDLING PRACTICE
 What is food safety
Unsafe food containing harmful
bacteria, viruses, parasites or chemical
substances causes more than 200
diseases, ranging from diarrhoea to
cancers. (WHO)
It also creates a vicious cycle of disease
and malnutrition, particularly affecting
infants, young children, elderly and the
sick.

What is food born

illness
Food borne illness is common, costly,
sometimes life threating but easily
preventable public health problem.
Food born illness is mostly caused by
bacteria like salmonella, listeria, E.coli,
Ensuring food safety is critical in
Clostridium perfringens and so many
preventing foodborne illnesses,
more, Viruses like norovirus, hepitites
which pose significant public
virus, and Entero viruss, and parasites
health risks globally. Food safety
like Giardia lamblia, Ascaris
encompasses a series of practices
lumbricoides, Hookworms,
that aim to handle, prepare, and
Tapeworms. This pathogens when the
store food in a manner that
enter in to our food and contaminate
minimizes the risk of
our water source leading to infections
contamination by harmful
few hours after ingestion
pathogens and chemicals.

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Common food borne
illnesses/ diseases
Pathogen: Entamoeba histolytica
Amoebiasis
Prevalence: Studies indicate a significant
(Amoebic
prevalence of amoebiasis, particularly
Dysentery)
among children and in areas with poor
sanitation. The infection is often linked to
contaminated water and food sources.
Symptoms: Severe diarrhea, abdominal
pain, and dysentery.

Typhoid Fever Pathogen: Salmonella enterica serotype Typhi

Prevalence: A systematic review reported
that the pooled prevalence of Salmonella in
various studies was approximately 8.72% in
diarrheic children and 5.68% in adults.
Typhoid fever is particularly prevalent in
urban areas with inadequate sanitation.
Symptoms: High fever, abdominal pain,
diarrhea or constipation, and sometimes a
rash.
Pathogen: Vibrio cholerae
Cholera
Prevalence: Cholera outbreaks occur
sporadically, especially during rainy seasons.
The prevalence is higher in areas with poor
water and sanitation infrastructure.
Symptoms: Severe diarrhea, vomiting, and
dehydration, which can be life-threatening
without prompt treatment.
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 Pathogen: Various Salmonella species
Salmonellosis
Prevalence: Salmonella is commonly isolated
from raw meat and poultry. A study highlighted
that Salmonella spp. had a high carriage rate in
raw beef, with significant contamination levels
reported in urban markets.
Symptoms: Diarrhea, fever, and abdominal
cramps.

Giardiasis Pathogen: Giardia lamblia

Prevalence: Giardia is commonly associated
with contaminated water sources. Studies
have shown a notable prevalence in rural
areas, particularly among children.
Symptoms: Diarrhea, stomach cramps, and
nausea.
Shigellosis Pathogen: Shigella species
Prevalence: Shigellosis is a common cause
of diarrhea, particularly in children. The
prevalence is higher in areas with poor
sanitation and hygiene practices, with
outbreaks reported in urban settings.
Symptoms: Symptoms include diarrhea
(often bloody), fever, and stomach cramps.

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What is food handling
practice?
Good food handling practices are essential to prevent
foodborne illnesses, particularly in Ethiopia, where such
diseases are prevalent due to various factors, including poor
sanitation and inadequate food safety knowledge.
By following up with this simple things we can improve the
safety of our food and our family

Hand Hygiene
01
Regular Handwashing: Food handlers should wash
their hands thoroughly with soap and clean water
before handling food, after using the restroom, and
after touching raw food items.
When we wash our hands we Reduce pathogen
transfer from our hand to our food, Prevents Entry
of Foreign Bodies, Reduces Allergens and Irritants, it
helps the appeal of the cooked food and helps
appetite.

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 02 Safe Food Preparation
Separate Raw and Cooked Foods: Use separate cutting
boards and utensils for raw meat and vegetables to prevent
cross-contamination.
Proper Cooking Temperatures: Ensure that food, especially
meat and poultry, is cooked to safe internal temperatures to
kill harmful pathogens.

03 Storage Practices
Proper Food Storage: Keep food covered and stored in
clean, dry areas. Use airtight containers to prevent
contamination from pests.
We can use the following ways to store our food and prevent
contamination and spoilage

Drying
Drying removes moisture from food,
inhibiting the growth of bacteria, yeasts,
and molds.

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Canning
Canning involves sealing food in airtight
containers and heating them to kill
pathogens.

Root Cellaring
Root cellaring involves storing root
vegetables and fruits in a cool, dark, and
humid environment.

Refrigeration and Freezing

If available, refrigeration slows down the
growth of microorganisms, while freezing
preserves food by halting microbial activity.

Pickling
Pickling involves preserving food in an
acidic solution, usually vinegar, which helps
prevent spoilage.

Using Airtight Containers

Storing grains, legumes, and dried foods in
airtight containers protects them from
pests and moisture.

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04 Regular Cleaning and Sanitation

Clean Surfaces and Utensils: Regularly clean and sanitize

food preparation areas, utensils, and equipment to
reduce the risk of contamination.
Pest Control: Implement measures to control pests and
rodents in food preparation and storage areas.
Use of appropriate gown and tools
Wear Appropriate Clothing: Food handlers should wear
clean uniforms, gloves, and hairnets to minimize
contamination risks.
Avoid Jewelry: Food handlers should avoid wearing
jewelry that can harbor bacteria.

05 Water Safety
Use Clean Water: Ensure that all water used for drinking,
cooking, and washing food is clean and safe. Boiling
water or using water purification methods can help
eliminate pathogens.
Regular Maintenance of Water Supply: Ensure that water
storage tanks and pipes are clean and well-maintained to
prevent contamination.

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 Water sanitation and food safety
Water used in food production must be free from pathogenic
microorganisms. Contaminated water can introduce harmful
bacteria, viruses, and parasites into the food supply, leading to
foodborne illnesses. For instance, pathogens like E. coli,
Salmonella, and Vibrio cholerae can cause severe
gastrointestinal diseases when food is prepared with
contaminated water.

THE FOLLOWING METHODES HELP THE SAFETY OF THE WATER

AND ALSO SAFETY OF THE FOOD.

01 Boiling
Boiling water for at least one minute
(or three minutes at higher altitudes)
effectively kills most pathogens,
including bacteria, viruses, and
parasites

Filtration
Using water filters can remove impurities,
sediments, and some pathogens from
02
water. Filters can vary in effectiveness, so
it's important to choose one that meets
safety standards.

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 03 Chemical Disinfection
Chemicals such as chlorine, iodine, or
hydrogen peroxide can be used to
disinfect water. These chemicals kill
pathogens but may require specific
contact times and concentrations.

Rainwater
Harvesting 04
Collecting and storing rainwater can
provide a source of water for non-
potable uses, but it must be treated
before drinking.

05 Safe Water Storage

Store treated water in clean, covered
containers to prevent
recontamination. Avoid using
containers that previously held
chemicals or non-food substances.

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Food poisoning
emergencies
Food poisoning, also known as foodborne illness, occurs
when individuals ingest food contaminated with
pathogens such as bacteria, viruses, parasites, or toxins.
Common sources of contamination include improper food
handling, inadequate cooking, and unsanitary conditions.

Common Symptoms of
Food Poisoning

Diarrhea (which may be bloody)

Nausea/vomiting

Abdominal pain and cramps

Fever/sometimes/

Dehydration/a significant risk, especially

in vulnerable population/

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When to Seek Emergency
Help
Severe abdominal pain
or cramping
Bloody diarrhea or vomiting

High fever (over 101°F or

38.3°C)

Signs of dehydration (e.g., dry

mouth, extreme thirst,
decreased urination, dizziness)

Symptoms persist for more

than 48 hours

Severe weakness or confusion

If you see the following symptoms on yourself and others it is

best to seek medical help, go to your nearby health center or
hospital
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MEET THE TEAM
PREPARED BY
NAHOM GIRMA
(BSC., MPH,MBA(C)

REVIEWED BY
DR. ADANE MEKONNEN
(MD, MPH)

TRANSLATED TO AMHARIC BY
DR ESTEGENET MEKURIA
(MD)

TRANSLATED TO OROMIFFA BY
TELILA KEJELA
(BSC.)

GRAPHICS DESIGN
BEMNET ASHENAFI
MEDICAL STUDENT