Food borne illness commonly occurs in settings where food is prepared or served to a large number of people, and types of illness include bacterial and viral gastroenteritis, food poisoning from toxin producing bacterial contamination, and potentially serious infections such as hepatitis A, salmonella, shigella, and shiga-like toxin producing Escherichia coli

It is vital that services have a designated area for food preparation and storage, which is safe and hygienic.

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