1. Industrial emissions and effluents
Food chain
Industrial emissions and effluents
Landfills
Vehicle emission
Agricultural
practices
Livestock
Crops
Seafood
Cooking
Processing
Storage
Retail
To prevent foodborne illnesses, we have to improve food hygiene. Food goes through a number of stages from production to consumption, including harvesting, processing and manufacturing, transport and distribution, preparation for consumption. Thus, different sectors and authorities share the responsibility for hygiene control.
Distribution

2. Common routes of cross - contamination
Food handler who is a carrier of infection
Customer
Food preparation area
Food handlers
Surfaces
Refrigerator
Meals
Cooked food
Raw food
Transmission of disease by food handlers follows some predictable routes.
Whether the food causes a problem depends on the opportunities for growth and survival.

3. Clean hands, nails and hair Avoid touching ears, nose, lips and hair
A teaching chart
Clean hands, nails and hair
Avoid touching ears, nose, lips and hair
Cover cuts
Wear protective clothing and head cover
Pick up cutlery and glasses by handles or stems
Report illness or skin complaints
It is easy to see how food handlers can be sources of pathogens, and to see ways to prevent the problem.
This teaching chart shows how to prevent transmission of infection by food handlers.