| Food safety
and related kitchen hygiene is very essential in maintaining good health and immunity in individuals. By following some simple safe food handling practices, you can reduce contaminants in your homes and keep food safe. Here are some everyday tips on maintaining a healthy home and keeping illnesses away.
- Wash hands with soap and water: Wet hands with clean running water and apply soap. Use warm water if it is available. Rub hands together to make a lather and scrub all parts of the hand for about 20 seconds. Rinse hands thoroughly and dry using a clean towel.
- Sanitise surfaces: Surfaces should be washed with hot, soapy water. Chlorine bleaches, liquid disinfectants and other sanitizers can be used.
- Clean refrigerated foods once a week: At least once a week, throw out refrigerated foods that should no longer be eaten. Cooked leftovers should be discarded after 4 days; raw poultry and meats in 1-2 days.
- Keep appliances clean: Clean the inside and the outside of appliances such as the gas, microwave, oven, dish washer, toaster, etc. Pay particular attention to buttons and handles where cross-contamination to hands can occur.
- Rinse foods: Rinse fresh vegetables and fruits under running water just before eating, cutting, or cooking. Even if you plan to peel or cut the food before eating, it is important to thoroughly rinse it first to prevent microbes from transferring from the outside to the inside of the food.
- Separate foods when shopping: Place raw seafood, meat, and poultry in plastic bags. Store them in a different compartment than fruits and vegetables in your refrigerator. This is because different foods require different temperatures for safe storage.
- Separate foods when preparing and serving: If you’re using cutting boards to chop foods, always use a clean one for fresh foods and a separate one for raw seafood, meat, and poultry. Never place cooked food back on the same plate or cutting board that previously held raw food.
- Keep foods at safe temperatures: Keep cold foods at
4 °C or below. Keep hot foods at 60 °C or above. Foods are no longer safe to eat when they have been in the danger zone between 4-60 °C for more than 2 hours (kept out in the open).