Five Keys to safer food

1- Keep clean

• Wash your hands before handling food and often during food preparation
• Wash your hands after going to the toilet
• Wash and sanitize all surfaces and equipment used for food preparation
• Protect kitchen areas and food from insects, pests and other animals

Why?

While most microorganisms do not causedisease, dangerous microorganisms arewidely found in soil, water, animalsand people. These microorganisms arecarried on hands, wiping cloths andutensils, especially cutting boards andthe slightest contact can transfer themto food and cause foodborne diseases.

2- Separate raw and cooked

• Separate raw meat, poultry and seafood from other foods
• Use separate equipment and utensils such as knives and cut ting boards forhandling raw foods
• Store food in container s to avoid contact between raw and prepared foods

Why?

Raw food, especially meat, poultry andseafood, and their juices, can containdangerous microorganisms which maybe transferred onto other foods duringfood preparation and storage.

3- Cook thoroughly

• Cook food thoroughly, especially meat, poultry, eggs and seafood
• Bring foods like soups and stews to boiling to make sure that they have reached70°C . For meat and poultry, make sure that juices are clear, not pink. Ideally,use a thermometer
• Reheat cooked food thoroughly

Why?

Proper cooking kills almost all dangerousmicroorganisms. Studies have shown thatcooking food to a temperature of 70°C canhelp ensure it is safe for consumption.Foods that require special attentioninclude minced meats, rolled roasts, largejoints of meat and whole poultry.

4- Keep food at safe temperatures

• Do not leave cooked food at room temperature for more than 2 hours
• Refrigerate promptly all cooked and perishable food (preferably below 5°C)
• Keep cooked food piping hot (more than 60°C) prior to serving
• Do not store food too long even in the refrigerator
• Do not thaw frozen food at room temperature

Why?

Microorganisms can multiply veryquickly if food is stored at roomtemperature. By holding at temperaturesbelow 5°C or above 60°C, thegrowth of microorganisms is sloweddown or stopped. Some dangerousmicroorganisms still grow below 5°C.

5- Use safe water and raw materials

• Use safe water or treat it to make it safe
• Select fresh and wholesome foods
• Choose foods processed for safety, such as pasteurized milk
• Wash fruits and vegetables, especially if eaten raw
• Do not use food beyond its expiry date

Why?

Raw materials, including water and ice,may be contaminated with dangerousmicroorganisms and chemicals. Toxicchemicals may be formed in damagedand mouldy foods. Care in selection ofraw materials and simple measuressuch as washing and peeling mayreduce the risk.

Knowledge=Prevention

Source: Food SafetyWorld Health Organization