On the occasion of World Health Day, we would like to convey that a safe handling of the food is necessary. We want to push for safer food supplies to consumers all around the world are empowered to prevent various foodborne illness like diarrhoea, stomach infection, and food poisoning and so on.
To do this we need to understand the basic five principles so that every individual know about it and easily follow it.
Key 1: Keep clean
This is the first key that we must follow. We can do this by washing our hands clean before & during the handling of food. After using the toilet we must wash our hands with soap. We can thoroughly wash our utensils and sanitize the surface properly which are used for cooking.
Now you must be thinking why it is necessary? It is necessary because by doing this the germs (microorganism) which we carry on our hands, clothes, utensils are wiped off as these are the basic things that are directly are in contact with our hands.
Key 2: Separate raw and cooked food
In this key, we learn about to separate the food. You can separate the fish, poultry, and meat items with other food items. You can use different food containers or equipment for cooked food and raw food.
WHY? It is essential as raw foods contain dangerous microorganisms which can be transferred to other foods during food preparation and storage. This will helps in preventing cross-contamination.
Key 3: Cook thoroughly
Cook your food properly. Use proper temperature for different foods. For e.g. bring foods like soups and stews to boiling @70 degree C. If you are reheating the cooked food, make sure you reheat thoroughly.
WHY? This is important as proper cooking destroys all the bad germs that are not be seen by naked eyes. Studies revealed that cooking food at temperature 70 degree ensures safe food for consumption.
Key 4: Keep food at a safe temperature
Make sure that you should not keep your cooked food for more than 2 hours at room temperature. Refrigerate immediately your perishable items. Don’t thaw frozen food at room temperature.
WHY? This is because as microorganisms multiply very quickly at room temperature and make the food unfit to eat. By maintaining the proper temperature we are able to delay the process of multiplication of the germs.
Key 5: Use safe water and raw material
Always select fresh foods and wholesome foods. Wash fruits and vegetables thoroughly if you want to eat them as raw. Never use food that exceeds the expiry date.
WHY? Raw materials, like water and ice, may be contaminated with poisonous microorganisms and chemicals. Toxic chemicals may be formed in damaged foods. Care in selection of raw materials and simple measures such as washing and peeling may reduce the risk.
These five keys to safer food were developed by WHO in 2001. These keys are adopted by more than 100 countries and it becomes an international reference source in global risk communication message.
You can also see this video for better understanding: good tips
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