Food Poisoning - SPIZE case study by Adilah

2025-02-27 03:42:31 UTC

Common bacteria that’s cause food poisoning

2025-02-27 03:43:01 UTC

Both Spize Events and Spize’s River Valley had a shared kitchen, with 34 food handlers, some of which had not been registered with the National Environmental Agency and did not attend the mandatory Basic Food Hygiene Course. The kitchen contained Salmonella in door handles and kitchen surfaces, as well as faecal matter on chopping boards and knives. There was no hand soap, food was left uncovered in the fridge and knives were found between tables, showcasing the poor handling and the dirtiness of the kitchen.

-Raabia

2025-02-27 03:44:02 UTC

When food handlers are registered it creates a system of accountability

2025-02-27 03:46:00 UTC

They weren’t clean and had no hand soap. They had 34 workers in 1 kitchen and also hiring unregistered food handlers and having poor hygiene practices.

2025-02-27 03:46:29 UTC

Provide comprehensive training for all the foods handlers on the food safety practices including proper cooking temperature cross contamination perevntion and personal hygiene

2025-02-27 03:49:19 UTC

It was unorganised with bad hygiene practices and they had 34 workers in 1 kitchen and hiring unregistered food handlers

2025-02-27 03:54:08 UTC

Use personal hygiene get real food handlers organise there workers, avoid cross contamination and using proper cooking temperatures