Four Ways to Keep Your Food Safe

There is an old English saying “Food cooked with passion and served with love tastes divine”. Believe me, it’s true even today! Every food enthusiast (like you and me) is well aware that the soul of any good recipe lies in the right blend of spices and fresh, natural ingredients. But sometimes we may lose an even more important ingredient while cooking food and that most of the time tamper with the soul of our recipe. Yes, I am talking about food safety and hygiene. We must be very careful when handling food and maintain the highest level of hygiene and food safety in our kitchen and at home.

Food contamination can occur at any stage, be it collection, processing, preparation, storage or transport. Foodborne illnesses are often common where low standards of hygiene are used. According to data released by the World Health Organization, food-borne illnesses make nearly one in ten people sick every year. These diseases can be fatal especially in children.

There are some basic rules to follow when handling food:

Cleaning: Wash hands and surfaces often.
Separated: do not cross contaminate.
Cook: Cook at the right temperature.
Cold: refrigerate promptly.

Cleaning: Wash hands and surfaces often.

Hands should be washed thoroughly with soap before coming into contact with food. This eliminates the transfer of germs from your hands to food. All vegetables and fruit should be washed with cold water before using them. Kitchen countertops and surfaces are the key points that if dirty can contaminate food. These places must be thoroughly disinfected together with the equipment used for food preparation. ทำเงินง่ายกับการพนัน

If you feel unwell or have a cold and flu, avoid cooking and handling food. When someone has symptoms of diarrhea, vomiting or jaundice, they should stay away from the workplace. And if they have a sore throat and fever, they should be limited to preparing and serving the food, which is alarming because these people could potentially have spread disease to people who consume the foods their premises served. Martin Bucknavage, a specialist in food safety extension, says: “Foodborne pathogens such as Norovirus, Hepatitis A and Shigella are often spread from sick workers to restaurant patrons through food.” These recommendations are not only for food service or food retail companies, but also for people who cook for their families and for those who work in childcare or senior care facilities. The use of hand sanitizers and tissue paper should be encouraged in all age groups.

Separated: do not cross contaminate.

To avoid cross-contamination, keep raw and cooked foods separate during storage and preparation. Food should be stored in covered containers in the refrigerator and put raw meats and poultry on the bottom of the refrigerator so that the juices do not contaminate the food on the lower shelves. Do not return the cooked meat to the dish where the raw meat was.

Cook: Cook at the right temperature.

If you eat poultry, fish and meat you need to be careful while cooking them. They should be thoroughly cooked to the right temperature before eating them. To confirm, insert a skewer in the center of the meat and check that there is no pink meat. The juices must be clear. These are the signs of well-cooked meat. Consuming raw meat can cause food poisoning.

In recent years, microwaves have been used in our k