According to the World Health Organisation (WHO), contaminated food is one of the biggest health problems in the world many of which are preventable with safe food handling practices.
Whether you’re preparing dinner or lunch for the next day, following a few basic food safety steps can help keep you and your family healthy.
Keep it clean
Clean work surfaces are essential, before, during and after food preparation with warm soapy water.
Dish washing cloths should also be washed or replaced often, especially when it starts to smell.
TIP: Dilute 20ml bleach in 500ml water, spray surface and let it stand for 10min before wiping it off.
Clean your hands before you begin cooking for 20 seconds with warm soapy water, as we can bring many types of germs (bacteria, viruses, parasites, etc.) home with us from school, work and other public places.
TIP: Also wash your hands after handling raw meats, before prepping other foods.
Clean the produce (vegetables and fruits) by rinsing them under running water and, if needed, you can clean the skins of produce with a vegetable brush. This is important, even if you aren’t eating the skins of fruits or vegetables, as bacteria can be pushed into the flesh while cutting.
Seperate food types
Raw meat, poultry, seafood and eggs can carry harmful bacteria that spread to other foods if not handled properly.
Tips for keeping these foods separate to help prevent cross-contamination:
- Use separate cutting boards and knives for raw meats and other foods. If that’s not possible, prepare fruit and vegetables first, then prepare the raw meats.
- After using knives, cutting boards, or other tools with raw meat, wash them thoroughly with warm, soapy water before using them again.
- Never place cooked food on a plate, bowl, or surface that previously held raw meat, poultry, seafood or eggs.
Cook food properly
Many raw foods, most notable poultry, meats, eggs and unpasteurised milk, may be contaminated with disease-causing organisms, which can be killed when cooked properly, i.e. at least 70°C). If the food is undercooked, there is an increased chance that there are still harmful bacteria in the food that could increase you risk of developing a food borne illness.
TIP: If cooked chicken is still raw near the bone, put it back in the oven until it’s done all the way through.
Store food chilled
Just like proper cooking is important, keeping food cold is equally necessary to prevent the growth of bacteria.
Perishable food should not be left out for more than two hours. When it’s hot, like at a picnic, that time drops to one hour.
Set fridge and freezer temperature to the right temperatures to help prevent bacteria from growing and keep your food fresh longer.
Your refrigerator should be at or below 4°C and your freezer should be at or below -18°C.
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