Food-borne infections and intoxications affect millions of global population every year. Foodscan Analytics offers educational, informational and consultative sessions for food industry establishments include dairies, bakeries, ice-cream manufacturers, hotels , restaurants, wholesale markets and supermarket.

 

A regular hygiene inspection can help reduce the risk of food-borne illness, ensure food products are honestly represented.

 

The five key principles of food hygiene, according to WHO, are:

• Prevent contaminating food with pathogens spreading from people, pets and pests.
• Separate raw and cooked foods to prevent contaminating the cooked foods.
• Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens.
• Store food at the proper temperature.
• Do use safe water and cooked materials