[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-401801-105":3,"detail-sidebar-cat-0-en-105":81,"doc-detail-401801-en":131},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":74,"head_meta":76,"extra_data":78,"updated_unix":80},105,"en","food-handlers-handbook-edition-july-2016","FOOD HANDLER’S HANDBOOK - Edition July 2016","","A food handler’s guide focused on hygienic handling, preparation, storage, and cooking of food for safe public consumption. It explains how poor food hygiene can lead to contamination, spoilage, and foodborne illnesses, causing physical distress, business harm, and legal penalties. The handbook covers definitions of food hygiene and foodborne illnesses, major causes such as germs, toxins, chemicals, poisonous plants, and parasites, plus examples and high-risk foods requiring extra precautions.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/healthcare/","Healthcare",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/document/food-handlers-handbook-edition-july-2016/401801/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/food-handlers-handbook-edition-july-2016/401801.png","ImageObject",300,407,{"name":42,"@type":43},"Riley","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-10-29","2026-09-27",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",12,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"What does food hygiene mean and why is it important?","Question",{"text":63,"@type":64},"Food hygiene refers to all conditions and measures needed to ensure food is safe and wholesome for human consumption. When good practices are not followed, food may become contaminated and spoil, increasing the risk of foodborne illnesses.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"What are the main causes of foodborne illnesses?",{"text":68,"@type":64},"Foodborne illnesses are caused by consuming contaminated food or water containing harmful substances. 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Food handlers should put these information into practice to ensure that the food for sale is safe for consumption.  \nThis handbook also serves as a useful reference for persons not involved in the food retail business but who wish to know more about safe and good food hygiene practices.  \nThe content of this handbook as well as other food safety educational materials can also be viewed [at NEA website:](at NEA website: www.nea.gov.sg)[ www.nea.gov.sg](at NEA website: www.nea.gov.sg)  \nCONTENTS  \n1 – The Importance of Good Food Hygiene  \n2 – Foodborne Illnesses  \n3 – Personal Hygiene  \n4 – Utensils and Equipment Used for Food Preparation  \n5 – Preparation of Food and Drinks  \n6 – Cooking and Reheating  \n7 – Display and Serving of Food  \n8 – Storage and Packaging of Food  \n9 – Transportation and Delivery of Food  \n03  \n04  \n08  \n11  \n13  \n15  \n19  \n22  \n27  \n10 – Cleanliness and Upkeep of Premises  \n29  \n31  \n11 – Pest Control in Your Premises  \n02  \nThe Importance of Good Food Hygiene  \n 1   \nFood hygiene refers to all conditions and measures necessary to ensurethatfood is safeandwholesomefor human consumption.  \nIf good food hygiene practices are not followed, the food may get contaminated and spoilt, and people eating such food may come down with foodborne illnesses.  \nThis may result in:  \na. Pain and distress to the patrons  \nb. Bad reputation for the business and subsequent loss of revenue  \nc. Legal action and penalties  \n03  \n2 Foodborne Illnesses  \nFoodborne illnesses are caused by the consumption of contaminated food or water which contains substances harmful to the body. Such harmful substances that can cause foodborne illnesses include:  \na. Micro-organisms (germs) and their toxins  \nb. Chemicals and metals  \nc. Poisonous plants, fish and naturally-occurring compounds (e.g. Cassava, puffer fish, kidney beans) or  \nd. Parasites  \nOnset of foodborne illnesses may range from a few hours todays after consuming the contaminated food and can be classified into 2 categories namely, Food Poisoning and Foodborne Diseases.  \na. Food Poisoning – describes foodborne illnesses that are caused by consuming contaminated food which subsequently lead to symptoms such as vomiting and/ or diarrhoea which may at times lead to shock and even death in acute cases.  \nb. Foodborne Diseases – describes foodborne illnesses that occur after consuming food that has been contaminated with a known causative agent (i.e. Micro-organisms (germs) and their toxins, parasites etc.).  \nGerms are very tiny and cannot be seen with the naked eye. Examples include bacteria, viruses, fungi/moulds and protozoa.  \nGerms can be found:  \na. On our hands, nose, hair and skin  \nb. On the bodies of insects (e.g. flies and cockroaches) and rodents (e.g. rats)  \n04  \nc. On the bodies of animals (e.g. cats and dogs)  \nd. In human and animal wastes  \ne. In raw food (e.g. meat, poultry, milk, egg, shellfish, vegetables and rice)  \nSome germs produce toxins inside the food while some cause the food to spoil faster.  \nFast Fact 1  \nBacteria require food, warmth, moisture and time to grow and multiply.  \nGiven the right conditions, bacteria multiply very quickly. In 7 hours, a single bacterium may increase to over 2 million bacteria!  \nChemicals such as insecticides, pest baits, methyl alcohol and heavy metals such as lead may contaminate food and cause foodborne illness.  \nPoisonous plants and fish/seafood and other naturally-occurring compounds such as certain types of wild mushrooms and thunder crabs can cause foodborne illness.  \nHumans can become infected with parasites such as tapeworms and Toxoplasma gondii if they consume undercook","cbCairKkMWjuswVk","https://ap.wps.com/l/cbCairKkMWjuswVk","pdf",508273,39,"English","# FOREWORD\n# The Importance of Good Food Hygiene\n## What is food hygiene\n## Consequences of poor food hygiene\n## Foodborne illnesses overview\n# Foodborne Illnesses\n## Causes of foodborne illnesses\n## Food poisoning vs foodborne diseases\n## Examples of germs and where they are found\n## High-risk foods and extra precautions","[{\"question\":\"What does food hygiene mean and why is it important?\",\"answer\":\"Food hygiene refers to all conditions and measures needed to ensure food is safe and wholesome for human consumption. When good practices are not followed, food may become contaminated and spoil, increasing the risk of foodborne illnesses.\"},{\"question\":\"What are the main causes of foodborne illnesses?\",\"answer\":\"Foodborne illnesses are caused by consuming contaminated food or water containing harmful substances. These include micro-organisms and their toxins, chemicals and metals, poisonous plants/fish and naturally occurring compounds, and parasites.\"},{\"question\":\"How can foodborne illness be prevented according to the handbook?\",\"answer\":\"Practise good food and personal hygiene, avoid cross-contamination, cook and reheat food thoroughly, store food at correct temperatures, and keep premises clean and pest-free.\"}]","FOOD HANDLER’S HANDBOOK - Edition July 2016 | PDF",1790524164,98]