This program is an essential component of the food safety system within any food establishment (restaurants, cafes, hospitals, food factories, etc.). It aims to prevent food poisoning and control foodborne diseases to protect consumer health and the establishment's business reputation.
The program objectives:
- Prevention: Prevent food contamination by pathogenic microbes (bacteria, viruses, fungi) or chemical or physical substances.
- Containment: Limit the spread of any disease if it occurs.
- Response: Quickly and effectively deal with suspected food poisoning cases.
- Compliance: Adherence to local and international health regulations.
The fundamental pillars of the program:
- Personal hygiene of workers:
- Continuous training:
- Controlling sources of contamination:
- Temperature control:
- Emergency response procedures:
The summary of the food poisoning program is not merely a regulatory requirement, but an investment in customer safety and business continuity. Its effective implementation builds trust with customers and protects the establishment from financial and legal losses that may result from any poisoning incident.
