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Objectives related to food poisoning, we're usually referring to food safety goals aimed at preventing, identifying, and responding to foodborne illness. ________________________________________ 🎯 Objectives for Food Poisoning Prevention and Management 1. Prevent Contamination of Food • Keep harmful bacteria, viruses, parasites, and chemicals out of food. • Follow safe food sourcing, handling, and preparation practices. • Maintain clean equipment, surfaces, and hands. 2. Control Time and Temperature • Keep food out of the danger zone (41°F–135°F or 5°C–57°C). • Cook food to safe internal temperatures. • Store food properly—cold foods cold, hot foods hot. 3. Promote Personal Hygiene • Require frequent and proper handwashing. • Prevent ill food workers from handling food. • Use gloves or utensils with ready-to-eat foods. 4. Prevent Cross-Contamination • Use separate equipment for raw and ready-to-eat foods. • Sanitize cutting boards, counters, and utensils regularly. • Store raw meats below other foods in refrigerators. 5. Educate Food Handlers and Consumers • Train staff on foodborne illnesses and symptoms. • Raise awareness of high-risk foods and safe food handling. • Teach proper cooking, cooling, and reheating methods. 6. Respond Quickly to Outbreaks • Know how to identify symptoms of food poisoning. • Report illnesses to health authorities. • Remove contaminated food from service or sale immediately. 7. Follow Food Safety Regulations • Comply with FDA Food Code and local health department rules. • Maintain up-to-date records and food safety plans.