Food safety is very important for every one, for example mixing beef with chicken, re-freezing meats, etc. What should everyone know about food safety to avoid getting sick? lets discuss something about food safety…
I have some really important information to share with you regarding food safety.
More than 200 known diseases are transmitted through food.
This is indeed alarming.
But, we can get rid of most foodborne diseases though proper food handling.
I’m going to tell you exactly how. I will hand over the 5 KEYS to SAFER FOOD.
Grab the keys!
These 5 KEYS are SIMPLE yet very EFFECTIVE and are prescribed by World Health Organization (WHO).
5 KEYS TO SAFER FOOD
Key 1. Keep Clean
Key 2.Separate raw and cooked
Key 3. Cook thoroughly
Key 4. Keep food at safe temperature
Key 5. Use safe water and raw materials
KEY NO. 1 – KEEP CLEAN
Remember, Just because something looks clean does not mean that it is.
While most microorganisms do not cause disease, dangerous microorganisms are widely found in soil, water, animals and people. These microorganisms are carried on hands, wiping cloths and utensils and the slightest contact can transfer them to food and cause foodborne diseases.
You should,
Wash your hands before handling food and often during preparation.
Wash your hands after going to the toilet (I bet you do).
Wash and sanitize all surfaces and equipment used for food preparation.
Protect kitchen areas and food from insects, pests and other animals.
KEY NO. 2 – SEPARATE RAW AND COOKED
Remember, Raw food, especially meat, poultry and seafood, can contain dangerous microorganisms.
These may be transferred onto other foods during food preparation and storage.
You should,
- Separate raw meat, poultry and seafood from other foods.
- Use separate equipment and utensils such as knives and cutting boards for handling raw foods.
- Store food in containers to avoid contact between raw and prepared foods.
KEY NO. 3 – COOK THOROUGHLY
Remember, Cooking food to a temperature of 70*C improves food safety.
Proper cooking can kill almost all dangerous organisms. You need to pay special attention to minced meats, rolled roasts, large joints of meat and whole poultry.
You should,
- Cook food thoroughly, especially meat, poultry, eggs and seafood.
- Boil soups and stews to reach 70* C. Make sure that juices of meat and poultry are clear, not pink.
- Reheat cooked food thoroughly.
KEY NO. 4 – KEEP FOOD AT SAFE TEMPERATURE
Remember, Temperature range of 5* to 60* C is the Danger Zone.
Microorganisms can multiply very quickly if food is stored at room temperature. By holding at temperatures below 5*C or above 60*C, the growth of microorganisms is slowed down or stopped. However, some dangerous microorganisms still grow below 5*C.
You should,
- Don’t 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.
- Don’t store food too long even in the refrigerator.
KEY NO. 5 – USE SAFE WATER AND RAW MATERIALS
Remember, Raw materials, including water and ice, may be contaminated with dangerous microorganisms and chemicals.
Care in selection of raw materials and simple measures such as washing and peeling may reduce risk. Toxic chemicals may be formed in damaged and moldy foods.
You should,
- 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.
- Don’t use food beyond its expiry rate
Unlock the door to Food Safety with these 5 Simple Keys!
Key 1. Keep Clean
Key 2. Separate raw and cooked
Key 3. Cook thoroughly
Key 4. Keep food at safe temperature
Key 5. Use safe water and raw materials
Source : Quora
