Did you know that around 1 in 10 (an estimated 600 million) people in the world suffer from food poisoning and foodborne diseases every year? Food poisoning not only gets many to the hospital, but it may also cause long-term disability and other health problems both in children and adults.
To ensure your food is safe to eat and enjoy, here are ten essential tips to guide you in proper food handling and help you keep your family safe and healthy.
Choose foods processed for safety
While many foods, such as fruits and vegetables, are best in their fresh and natural state, others are often not safe unless they have been processed. For example, always choose pasteurized milk over raw milk.
If you have the option, go for fresh or frozen poultry that has been treated with ionizing radiation. Remember, food processing was originally invented to make food safer and last longer. Also, check labels and expiration dates to ensure the products are fresh and safe.
Wash hands repeatedly
Wash your hands properly before you start preparing food. After handling raw foods like fish, meat, or poultry, wash your hands again before touching other foods. If you have a hand infection, make sure to bandage or cover it well before preparing food. Your nails should always be cut if you cook food.
Thoroughly cook your food
Raw foods (meats, eggs, and unpasteurized milk) can often get contaminated with harmful organisms. Thus, it is always important to cook food thoroughly and make sure that all parts of the food reach at least 70°C. Also, make sure to completely defrost frozen meat, fish, and poultry before cooking.
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Eat cooked foods immediately
When cooked foods cool to room temperature, microbes start to proliferate. Try to have your food as soon as the heat comes off. If you cannot eat the food right away, keep it hot (above 140°F or 60°C) until serving. This helps maintain the safety and quality of the meal.
Store cooked foods carefully
If you need to prepare food in advance or keep leftovers, make sure to store them in either hot (at or above 60°C) or cold (at or below 10°C) conditions. This is especially important if you plan to store the food for more than 4-5 hours.
If you need to prepare food in advance or keep leftovers, make sure to store them in either hot (at or above 60°C) or cold (at or below 10°C) conditions. This is especially important if you plan to store the food for more than 4-5 hours.
Reheat cooked foods thoroughly
This is the best possible way to kill any microbes that may have developed while storing your food (proper storage slows down microbial growth but doesn’t kill it). Once again, reheating all parts of your food for at least 70°C is important. Stirring food while reheating can help ensure even heat distribution in the food.
Avoid reheating food multiple times, as this increases the risk of bacterial growth and foodborne illnesses.
Keep all kitchen surfaces clean
Since food can get easily contaminated, it’s important to keep any surface used for food preparation absolutely clean. Remember, every food scrap, crumb, or spot can be a potential source of germs. Cloths used for dishes and utensils should be changed often and boiled before reusing. Separate cloths used for cleaning the kitchen surfaces also require frequent washing.
Protect foods from insects and rodents
Insects and rodents carry harmful microorganisms that can cause food poisoning and foodborne diseases. Storing foods in air-tight containers and disposing of garbage regularly is the best solution.
Use safe water
Safe water is very important for preparing your food, just as it is for drinking. If you are not sure about the quality of your water supply, boil water before using it for your food or use bottled water to make ice for drinks. Always be careful about any water that you use to prepare an infant’s meal.
Conclusion
Ensuring the safety of your food is more than just a matter of hygiene; it’s an important step towards protecting the health and well-being of those you care about.
These tips might seem simple, but they form the base of a safe and healthy kitchen. And by prioritizing food safety, you ensure that every meal is not only delicious but also safe for everyone to enjoy.
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References:
Lee, Heeyoung, and Yohan Yoon. “Etiological agents implicated in foodborne illness worldwide.” Food science of animal resources 41.1 (2021): 1.
World Health Organization (WHO): Food safety
https://www.who.int/news-room/fact-sheets/detail/food-safety
World Health Organization (WHO): Promoting safe food-handling behaviours
https://www.who.int/activities/promoting-safe-food-handling
