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Safety Tips

Food poisoning is an acute illness caused by eating contaminated or poisonous food. Vomiting, Abdominal Pain, Nausea, headache are the symptoms of food poisoning. Food poisoning may result to death.

Cold food must be stored between 0-4 degree centigrade.

Frozen food must be stored below -18 degree centrigade

Food must not be reheated more than one time. If the food is left after reheating, it must be discarded.

Can food (food that is packed inside can life coca-cola, pepsi) that is puncured, dented must be discarded.

Hot food must be serve above 65 degree centigrade.

Time and temperature control are the major fact to prevent food poisoning and food borne disease.

There is general practice of washing chicken after cutting (butchery). The practice is wrong it might support for multiplication and lead to food poisoning.

Equipments used for handling raw food (poulty, mutton, fish) must not be used to handle the cooked food.

Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards.

Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning.

The UK Food Standards Agency publishes recommendations as part of its Hazard Analysis and Critical Control Points (HACCP) programme. The relevant guidelines are:

 

"Cooking food until the CORE TEMPERATURE is 75 °C or above will ensure that harmful bacteria are destroyed. However, lower cooking temperatures are acceptable provided that the CORE TEMPERATURE is maintained for a specified period of time as follows :

 

·         60 °C for a minimum of 45 minutes

·         65 °C for a minimum of 10 minutes

·         70 °C for a minimum of 2 minutes"

 

 

Five Key Points for 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 cause disease, dangerous microorganisms are widely found in soil, water, animals and people. These microorganisms are carried on hands, wiping cloths and utensils, especially cutting boards and the slightest contact can transfer them to 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 for handling raw foods

·         Store food in container s to avoid contact between raw and prepared foods

Why?

Raw food, especially meat, poultry and seafood, and their juices, can contain dangerous microorganisms which may be transferred onto other foods during food 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 reached 70°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 dangerous microorganisms. Studies have shown that cooking food to a temperature of 70°C can help ensure it is safe for consumption.

Foods that require special attention include minced meats, rolled roasts, large joints 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 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. Some dangerous microorganisms 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 dangerous microorganisms and chemicals. Toxic chemicals may be formed in damaged and mouldy foods. Care in selection of raw materials and simple measures such as washing and peeling may reduce the risk.

 

 

  

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