Four ways to keep your food safe

There is an old English saying that “food cooked with passion and served with love tastes divine”. Believe me, this is true even today! Every foodie (like you and me) is well aware that the soul of any good recipe lies in the right blend of spices and fresh, natural ingredients. But we may sometimes miss a more important ingredient while cooking food, which often messes with the spirit of our recipe. Yes, I am talking about food safety and hygiene. One must be very careful while handling food and maintain the highest level of hygiene and food safety in our kitchen and home.

Food contamination can occur at any stage, be it harvesting, processing, preparation, storage or transportation. Foodborne illnesses are often common when low standards of hygiene are used. According to data from the World Health Organization, every year foodborne illnesses make one in ten people fall ill. These diseases can be fatal, especially in children.

There are some basic rules to follow while eating:

Cleaning: Wash your hands and surfaces often.

Discrete: do not spread contamination.

Cooking: Cook to the right temperature.

Cold: Refrigerate immediately.

Cleaning: Wash your hands and surfaces often.

One should wash hands thoroughly with soap before coming into contact with food. This eliminates the transfer of germs from your hands to the food. All vegetables and fruits must be washed in cold water before being used. Kitchen counters and countertops are the main places that can contaminate food if they get dirty. These places must be thoroughly sanitized along with the equipment used to prepare food.

If you become ill or have a cold and flu, you should avoid cooking and handling food. When someone has symptoms of diarrhea, vomiting, or jaundice, they should stay away from the workplace. And if they have a sore throat and fever, they should be prevented from preparing and serving food, which is a matter of concern because these people may transmit the disease to people who consume the foods provided by their establishments. “Foodborne pathogens such as norovirus, hepatitis A, and shigella are often spread by sick workers to diners through food,” says Martin Bucknavage, Food Safety Extension Specialist. These recommendations are not only for food services or retail food establishments but also for people who cook for their families and those who work in childcare or aged care facilities. The use of hand sanitizers and tissues should be encouraged in all age groups.

Discrete: do not spread contamination.

To avoid cross contamination, keep raw and cooked foods separate when storing and preparing. Food should be stored in covered containers in the refrigerator, and raw meat and poultry should be placed at the bottom of the refrigerator so that juices do not contaminate food on the lower shelves. Never put cooked meat back on the plate the raw meat was on.

Cooking: Cook to the right temperature.

If you eat poultry, seafood, and meat, be careful while cooking them. They must be thoroughly cooked at the proper temperatures before they are eaten. To confirm, insert a skewer into the center of the meat and make sure there is no pink meat. Juices should be clean. These are the signs of undercooked meat. If raw meat is eaten, it can lead to food poisoning.

In the past few years, microwave ovens have been used in our kitchens to cook and reheat food. You can cover your food with good quality food wrapping paper, which will prevent the food from drying out when reheating. Make sure the reheated food is very hot and steam is coming out. This means that you are rid of the danger of bacteria and other pathogens.

Cold: Refrigerate immediately.

If you are going to store your raw food in the refrigerator, wrap it in food wrap that can absorb moisture, prevent juices from dripping, and keep it at a temperature below 5 degrees Celsius. You can help keep your family safe from food poisoning at home. Cold temperatures slow the growth of disease-causing bacteria. Therefore it is important to cool food quickly and properly. Refrigerate perishable foods within two hours.

Healthy eating habits and hygiene can prevent many foodborne illnesses. These habits must be inculcated in your daily lifestyle and must be taught to children as well. It’s the small steps that go a long way and make a big difference to your overall well-being.