4 Ways to Keep Your Food Safe. An old English is saying, “Food cooked with passion and served with love tastes divine.” Trust me, it’s still true today! Any foodie (like you and me) knows full well that the soul of a good recipe lies in the right blend of spices and fresh, natural ingredients. It’s easy to overlook key ingredients that often ruin the spirit of the recipe. Yes, I am talking about food safety and hygiene. Great care must be taken when handling food, and the highest level of hygiene and food safety must be maintained in the kitchen and at home.
Food contamination can occur at any stage, including harvest, processing, preparation, storage, and transportation. Food poisoning is common in places with poor sanitation standards. According to the World Health Organization, nearly 1 in 10 people contract foodborne illnesses every year. These diseases can be deadly, especially for children.
There are a few basic rules to follow when handling food.
- Cleaning: Wash hands and surfaces frequently.
- Separation: No cross-contamination.
- Cooking: Cook at the right temperature.
- Chill: Chill immediately.
4 Ways to Keep Your Food Safe
Cleaning: Wash hands and surfaces frequently.
Before touching food, hands should be washed thoroughly with soap. This will prevent bacteria from being transferred from your hands to your food. All vegetables and fruits must be washed with cold water before use. Kitchen counters and surfaces are critical areas where food can become contaminated through soiling. These areas should be thoroughly disinfected along with the equipment used for food preparation.
If you have a cold or flu, you should avoid cooking and handling food. If you have symptoms of diarrhea, vomiting, or jaundice, you should stay away from work. Even if you have a sore throat or fever, you should limit the preparation and serving of food. These people are concerned because they can transmit disease to those who consume the food the establishment has served. “Foodborne pathogens such as hepatitis and Shigella are often transmitted from sick workers to restaurant patrons through food.” This also applies to those who do cook for their families and those who work in daycare centers or nursing homes. The use of hand sanitizer and tissues should be encouraged in all age groups.
Separation: No cross-contamination.
Keep raw and cooked foods separate during storage and preparation to avoid cross-contamination. Store food in covered containers in the fridge and store raw meat and poultry at the bottom of the fridge to prevent juices from contaminating food on the shelves below. Never put cooked meat on a plate that has raw meat on it.
Cooking: Cook at the right temperature.
If you eat poultry, seafood, or meat, you should be careful when cooking. It should be thoroughly cooked at the right temperature before consumption. To check, insert a skewer into the center of the meat and make sure there is no pink meat. Juice should be transparent. These are signs of well-cooked meat. Eating raw meat can lead to food poisoning.
If you have a cold or flu, you should avoid cooking and handling food. If you have symptoms of diarrhea, vomiting, or jaundice, you should stay away from work. Even if you have a sore throat or fever, you should limit the preparation and serving of food. These people are concerned because they can transmit disease to those who consume the food the establishment has served. “Foodborne pathogens such as hepatitis and Shigella are often transmitted from sick workers to restaurant patrons through food.” This also applies to those who do cook for their families and those who work in daycare centers or nursing homes. The use of hand sanitizer and tissues should be encouraged in all age groups.
Microwaves have been used in our kitchens for cooking and reheating food for several years. You can cover the food with high-quality food paper so that the food does not dry out when it is heated up. Make sure the reheated food is hot and steaming. This means that the risk of bacteria and other pathogens has been eliminated.
Cool: Cool quickly.
If you store raw foods in the refrigerator, wrap them in the food-grade paper that absorbs moisture and prevents juices from dripping, and keep them at temperatures below 5 degrees Celsius. You can help protect your family from food poisoning at home. Cold temperatures slow the growth of disease-causing bacteria. Therefore, it is important to refrigerate food at the right time. Refrigerate perishables within 2 hours.
Healthy and hygienic eating habits can prevent many foodborne illnesses. These habits should be instilled into your daily life and taught to your children as well.
Oddy Uniwraps is a brand name of Atul Paper Pvt. Limited is a renowned supplier of stationery and paper products for 20 years. We have personally experienced that the Indian market lacked food packaging products for loved ones that ensured the packaged food was fresh and healthy. Unwraps Food Wrapping Paper, which is oven compatible and certified to ISO 22000:2005 and IS 6615:1972 food safety, is now available. We are always happy to assist those involved in food and food safety processes