World Health Day

From Farm to Plate, Make Food Safe

10 Facts on Food Safety

WHO graphic 4-7-15

Just like the great majority of people, patients at the Clearwater Free Clinic may experience food or water borne diseases at some point in their lives.  Storing, washing and preparing foods safely can be challenging, and everyone wants to avoid the “stomach bugs” that can make a person pretty miserable.  The Clinic sees patients with acute gastrointestinal episodes, treats and provides medication to them, and thus prevents unnecessary (and costly!) use of the emergency room for these non-emergent illnesses.

 “Food safety: from farm to plate, make food safe” is the theme of World Health Day, April 7, 2015. The day is focusing on the importance of making sure the food we eat is not contaminated with potentially harmful bacteria, parasites, viruses, toxins and chemicals.   It highlights the importance of food safety along the whole length of the food chain in a globalized world, from production and transport, to preparation and consumption.

Over the past half century, the process by which food gets from the farm to the plate has changed drastically. Food contamination that occurs in one place may affect the health of consumers living on the other side of the planet. This means that everyone along the production chain, from producer to consumer, must observe safe food handling practices.
Read the 10 facts on food safety

Via World Health Organization







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