Five keys to safer food
Five keys to safer food |
Keep clean
Wash your hands before handling food and often during food
preparation.
Wash your hands after using the toilet, changing a baby, or
having contact with animals.
Wash all surfaces and equipment used for food preparation or
service very carefully.
Protect kitchens and food from insects, pests and other
animals.
Separate raw and cooked foods
Separate raw meat, poultry, fish and seafood from other
foods.
Use separate equipment and utensils, such as knives and
cutting boards, to handle raw foods.
Store food in covered containers to avoid contact between
raw and cooked foods.
Cook thoroughly
Cook foods thoroughly, especially meat, poultry, eggs, fish
and seafood. For meat and poultry, make sure juices are clear and not pink.
Bring foods such as soups and stews to a boil.
Reheat cooked foods. Bring to boil or heat until it is too
hot to touch. Stir while warming.
Keep foods at safe temperatures
Do not leave cooked foods at room temperature for more than
two hours.
Do not store food too long, even in the refrigerator.
Do not thaw frozen foods at room temperature.
Foods for infants and young children, as well as other
people with weak immune systems, should ideally be freshly prepared and not at
all preserved after cooking.
Use clean water and food
Use clean water or treat it to make it healthy.
Choose fresh and healthy foods.
Do not use food beyond its expiry date.
Use pasteurized milk or boil the milk before using.
Wash fruits and vegetables
in clean water, especially if they are eaten raw