safe food practice guidelines

Guidelines for safe food handling

Use following WHO’s guidelines to keep your food safe and to be healthy. These guidelines are called 5 keys to safe food adopted by many countries to keep food safe from farm to consumers plate. Being consumers we should do our part to keep our food safe so that our family and near ones will have healthy system too.

The five keys for safe food handling are:

Keep clean

  1. Wash your hands before handling food and often during food preparation.
  2. Wash your hands after going to the toilet, changing the baby or being in contact with animals.
  3. Wash very clean all surfaces and equipment used for food preparation or serving.
  4. Protect kitchen areas and food from insects, pests and other animals.

Separate raw and cooked foods

  1. Separate raw meat, poultry, fish and seafood from other foods.
  2. Use separate equipment and utensils such as knives and cutting boards for handling raw foods.
  3. Store foods in covered containers to avoid contact between raw and cooked foods.

Cook thoroughly

  1. Cook food thoroughly, especially meat, poultry, eggs, fish and seafood. For meat and poultry, make sure juices are clear, not pink.
  2. Bring foods like soups and stews to boiling point.
  3. Reheat cooked food thoroughly. Bring to the boil or heat until too hot to touch. Stir while re-heating.

Keep food at safe temperatures

  1. Do not leave cooked food at room temperature for more than two hours.
  2. Do not store food too long, even in a refrigerator.
  3. Do not thaw frozen food at room temperature.
  4. Food for infants and young children and other people with low immune systems should ideally be freshly prepared and not stored at all after cooking.

Use safe water and foods

  1. Use safe water or treat it to make it safe.
  2. Choose fresh and wholesome foods.
  3. Do not use food beyond its expiry date.
  4. Use pasteurized milk or boil milk before use.
  5. Wash fruits and vegetables in safe water, especially if eaten raw.

Article published in : https://www.ncbi.nlm.nih.gov & World Health Organization


Author: Sumana Rao | Posted on: June 6, 2019

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