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HYGIENE

i) Description of the incident.


According to the newspaper article on issue: Tapah school food poisoning caused by
salmonella contamination that release on 6 April 2016. On Sunday, 3 April 2016, 43 students
and teacher from the school were rushed to hospital for food poisoning after they had a bout
of diarrhoea and vomitting, that caused by salmonella contamination of the chicken used in
the curry for the roti jala, supper at the schools dining hall the night before. 25 out of 43
students are being treated at Tapah Hospital. Hazard Analysis and Critical Control Point has
done a test and it showed that the chickens were not properly stored, and allowing the
bacteria to breed and causing the salmonella contamination.

ii) The industrial hygiene perspectives.


a. Anticipation
- Causing a health problem.
- Can lead to a fatal if continuous vomitting and diarrhoea because of dehydrating.
- Can lead to abdominal cramps that cause by the salmonella contamination.
- Salmonella commonly found in a raw food Salmonella is commonly found in raw
food products that come from animals, such as eggs, egg products, meat, meat
products, unpasteurized milk, or other unpasteurized dairy products.
b. Recognition
- Many of student get a symptom salmonella effect such as vomitting, diarrhoea.
- Hazard Analysis and Critical Control Point test done showed that the chickens
were not properly stored, allowing the bacteria to breed and lead to the
salmonnella contimination.
- The chicken meat are not kept at - 6 degree Celcius temperature for 32 hours
before being cooked.
- The cooking times for the chicken was short, only 30 minutes this showed that the
bacteria are not being killed effectively.
c. Evaluation
- Almost 25 numbers of students has been warded to get an intensive treatment
because of dehydrating problems that occurs from vomitting and diarrhoea.
- The chicken must be stored in refrigerators to keep their in good condition.
- Cooking time that use for a cooked the raw meat must be longer to make sure the
bacteria has been kill effectively.
d. Control
- Cook poultry, ground beef, and eggs thoroughly.
- Do not eat or drink foods containing raw eggs, or raw (unpasteurized) milk.
- If you are served undercooked meat, poultry or eggs in a restaurant, don't hesitate
to send it back to the kitchen for further cooking.
- The ministry of education must monitor the canteen operators that ensuring
cleanliness and quality of food serve to the schoolchildren are safe.

ASSIGNMENT 1
i) Description of the incident

43 students and a teacher from Sekolah Menengah Sains Tapah were


rushed to hospital for food poisoning. They had a bout of diarrhea and
vomiting after they ate roti jala and chicken curry for supper at the
schools dining hall the night before.
Analysis done on food samples taken from school dining hall showed that
the food poisoning incident was caused by salmonella contamination of
the chicken used in the curry.
ii) The industrial hygiene perspectives
Anticipating health hazards before they occur can minimize the risk of the
incident. In this case, person who responsible in handling the food should
make sure the chicken is properly stored in the right temperature and also
right duration to cook the two-trays of chicken. They must know
beforehand what might happen if the chicken is not properly stored in right
temperature and not being cook in the right duration of time.
An unrecognized hazard sometimes cannot be controlled, evaluated, or
eliminated such as the bacteria that breed in the chicken which is not
properly stored; cannot be seen but we know that if the chicken was not
keep in the right temperature, bacteria will breed. The person responsible
in handling the food somehow did not realize that cooking a lot of food in a
short of period of time did not kill the bacteria. In this incident we can
recognize that the effect of not setting the best temperature of the
refrigerator to keep the chicken will affect the chicken and person who
consume it. Cooking a lot of chicken in a short period of time is too short
to kill the bacteria and also affect the people who eat it.
Upon recognition of the incident, the Hazard Analysis and Critical Control
Point test done showed that the chickens were not properly stored,
allowing the bacteria to breed. During that period, salmonella bacteria
could grow exponentially and cause food poisoning. The 30-minute
cooking time was also too short to kill the bacteria in the two trays of
chicken. The student and teacher had a bout of diarrhea and vomiting
after they ate roti jala and chicken curry for supper.
The Industrial Hygienist, can design, implement, monitor controls that will
reduce, minimize, or eliminate the hazardous conditions such as provide
guideline on ways to prevent food poisoning to the person responsible in
preparing the food and also to the school canteen management. In
administrative control the people who handling the food should be given a
training or attend a seminar on food safety.

iii) Your end note/comment/suggested solutions or you thought in


the case.
Food poisoning is not something new and it always happens in school
throughout Malaysia. In this case the school canteen management or
person responsible in preparing the food must make sure the place to
store the food is in right temperature and it must be cooked at the right
duration of time. Food safety is a major issue that must be taken seriously
by the government and definitely, no compromise should be allowed
because unsafe food can also cause fatalities. In particular, the
departments responsible for food hygiene and safety must perform their
tasks well. They should strictly enforce the Food Act 1983 and Food
Hygiene Regulations 2009 to the school canteen.
The Industrial Hygienist, can design, implement, monitor controls that will
reduce, minimize, or eliminate the hazardous conditions such as provide
guideline on ways to prevent food poisoning to the person responsible in
preparing the food and also to the school canteen management. For
example the person who handling the food need to attend seminar in food
safety and get a license first than they are allowed to serve and cook for
other people. The challenge of food safety is to ensure that all people have
access to enough food to lead productive lives; the most important part of
food safety is ensuring that the food is safe from a chemical, physical or
biological risk.
795 cases of food poisoning in Perak schools this year including Sekolah
Menengah Sains Tapah and it is a large number according to the reports.
According to the State Health Director Dr Juita Ghazalie; food poisoning
from canteens and hostel kitchens could be avoided if food suppliers
followed the safety guidelines. For students and school staff it would be
best practice to see, smell and taste the items before eating or drinking,
which could prevent them from eating stale or spoiled food.
The owners of the canteen and kitchen hostels should be given
compounded fines under the Food Hygiene Regulations 2009 if they failed
to follow food hygiene and safety guidelines.
The chicken was not properly stored in the right temperature and also the two-trays of
chicken were not cooked in the right duration of time.