 Golden Rules for Safe Food Preparation
1. Be careful of raw foods
Certain foods eaten raw, such as lettuce, need thorough washing.
If you want to remove the pesticides as well, use soap.
2. Cook food thoroughly
Many raw foods, including unpasteurized milk,
may be contaminated with disease-causing organisms. Thorough
cooking will kill the pathogens, but
remember that the temperature of all parts of the food must reach
at least 70 °C.
3. Eat cooked foods immediately
When cooked foods cool to room temperature, microbes begin to proliferate.
The longer the wait, the greater the risk. To be on the safe side, eat
cooked foods just as soon as they come off the heat.
4. Store cooked foods carefully
If you must prepare foods in advance or want
to keep leftovers, be sure to store them under either hot (near
or above 60 °C or 140 °F)
or cool (near or below 10 °C or 40 °F) conditions.
5. Reheat cooked foods thoroughly (at least 165 °F (70 °C)
This is your best protection against microbes that may have developed
during storage (proper storage slows down microbial growth but does not
kill the organisms).
6. Avoid contact between raw and cooked foods
Safely cooked food can become contaminated through even the slightest
contact with raw food. This cross-contamination can be direct, as when
unwashed fruits and vegetables come into contact with cooked foods.
7. Wash hands repeatedly
Wash hands thoroughly before you start preparing food and after every
interruption. And if you have an infection on your hand, be sure to bandage
or cover it before preparing food.
8. Keep all kitchen surfaces meticulously clean
Since foods are so easily contaminated, any surface used for food preparation
must be kept absolutely clean. Think of every food scrap, crumb or spot
as a potential reservoir of germs. Cloths that come into contact with
dishes and utensils should be changed frequently and boiled before reuse.
Separate cloths for cleaning the floors also require frequent washing.
9. Protect foods from insects, rodents, and other animals
Roaches, flies and rodents frequently carry pathogenic microorganisms
which cause foodborne disease. Storing foods in closed containers is your
best protection. Keeping benches, floors, and shelves completely free
of water, ghee, and oil will help keep roaches away.
10. Use safe water
Safe water is just as important for food preparation as for drinking.
If you have any doubts about the water supply, boil water before adding
it to food or making ice for drinks. A good water filter will remove all
harmful metals and pesticides as well.
The World Health Organization regards illness due to contaminated food
as one of the most widespread health problems in the contemporary world.
For infants, immuno-compromised people, pregnant women and the elderly,
the consequences can be fatal. Protect your family by following these
basic rules. They will reduce the risk of foodborne disease significantly.
* Source: World Health Organization.
For more information contact:
Program of Food Safety
World Health Organization
1211 Geneva 27, Switzerland
http://www.who.int/foodsafety/en/
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