WEEK 3: FIVE (5) STEPS TO SAFER FOOD/FOOD SAFETY.

June 17, 2024

1) KEEP CLEAN:

– Wash your hand B4 handling food, and often during food preparation 

– Wash your hands after going to the toilet 

– Wash and sanitize all equipment used for food preparation 

– Protect kitchen areas and food from insects, pests and other animals.

June 18, 2024

2) SEPARATE RAW AND COOKED FOOD:

– Separate raw meat, poultry, and sea foods from other foods

– Use separate equipment and utensils such as knives and cutting boards for handling raw foods. 

– Store food in containers to contact between raw and prepared foods.

June 19, 2024

3) COOK THOROUGHLY:

– Cook food thoroughly, especially meat, poultry, eggs and sea food.

– Bring foods like soup and stews to boiling to make sure that they reached 70°c. For meat and poultry, make sure the juices are clear not pink. Ideally use a thermometer.

– Reheat cooked food thoroughly.

June 20, 2024

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 foods below 5°c.

– Keep cooked food piping hot (above 60°c) prior to serving.

– Do not store food for long even in the refrigerator.

– Do not thaw frozen food at room temperature.

June 21, 2024

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 thoroughly especially if it’s to be eaten raw.

– Do not use foods beyond their expiring date.

June 22, 2024

WHY SHOULD WE IMBIBE THE 5 STEPS TO SAFER FOOD?

While most microorganisms do not cause diseases, dangerous microorganisms are also found in the soil, water, animals and people, these microorganisms are carried on hands, wiping clothes and utensils especially cutting boards and the slightest contact can transfer them to food and cause Foodborne Diseases. Raw food especially poultry, meat, seafoods and their juices, can contain dangerous microorganisms, which may be transferred onto other foods during food preparation and storage. Proper cooking kills almost all dangerous microorganisms with exceptions to foods that require special attention like minced meat, rolled roasts and large joints of meat as well as whole poultry. Microorganisms can multiply very rapidly if food is stored at room temperature, below 5°c and above 60°c their growth is stopped or slowed down, but some microorganisms still survive and replicate at thoss temperatures. Raw materials including water and ice may be contaminated with danger.